You can also use a silicone baking sheet instead. Try to use coarsely-grated Parmesan cheese; it will look more like shredded Parmesan. Avoid using the powdery, finely-grated Parmesan cheese. It will melt, but it won't create that pretty, lacey design. Gently press the back of a spoon against the mound, and swirl it around until the cheese flattens and spreads. Be careful not to great an indentation; you want it to be the same thickness all around. Don't worry if you see some gaps in your cheese. The cheese will melt together, and create a pretty, lacy design. Each mound needs to be about 2 to 4 inches (5.08 to 10.16 centimeters) apart. You will have enough cheese to make about 8 to 10 such mounds. This is completely optional, but many people find that it gives the crisps extra flavor. If black pepper does not suit your fancy, consider using some of these other tasty seasonings:  Cayenne Finely chopped basil, rosemary, or thyme Garlic powder Smoked paprika The crisps are ready when they turn golden. If the crisps are not crunchy or golden enough for you, back them for 1 to 3 minutes more. If the crisps are too oily, set them down onto a sheet of paper towel so that they can drain. Once the crisps have cooled to room temperature, you can serve them.
++++++++++
One-sentence summary -- Preheat your oven to 400°F (205°C) and line a large baking sheet with parchment paper. Place a tablespoon-sized mound of Parmesan cheese onto the baking sheet. Flatten the mound until it is 2 inches (5.08 centimeters) wide. Continue making similar mounds on your baking sheet. Sprinkle the freshly ground black pepper on top of the mounds. Bake the crisps in the center rack of the oven for 3 to 5 minutes. Allow the crisps to cool on the baking sheet before removing them with a thin, metal spatula.


Decide what size cake you'd like to make and get out the number of pans you'll need. You'll typically need 2 or 3 pans. Then cut parchment paper to fit the inside of the pans or spray the inside of each pan with baking spray. Greasing or lining the pan will ensure that the cakes don't crumble or tear when you remove them.  For example, you could use 8 or 9 inch (20.3 or 22.9 cm) round cake pans. Since you bake several cakes you can either stack them and frost them to make thick layers, or slice each cake in half horizontally to make even more thin layers. For a homemade cake, choose your favorite recipe and mix the cake batter. Ensure that the cake will make as many layers as you need or plan on doubling the recipe. To save time, combine 2 purchased cake mixes according to the packaged instructions. You can make a layer cake that has the same flavor of cake layers or use a different flavor for each layer. Once you've mixed your cake batter, set a prepared cake pan on a digital scale. Spoon some of the batter in and then set another pan on the scale. Keep filling each of your cake pans while you weigh them so the batter is divided evenly. Dividing the batter evenly will ensure that all of your cake layers are the same thickness. around the outsides of the cake pans. Secure cake strips to the outside of each filled cake pan. If you don't have cake strips, tear an old kitchen towel into long strips and wet them. Wrap the damp strips around the outside of each filled cake pan. The cake strips or towel will help the cake bake slowly from the edges towards the center. This will prevent the cakes from forming domes in the center. To bake flat cakes that are easily to layer and frost, turn the oven temperature down and bake the cakes for a little longer. Doing these things will prevent the cakes from cooking quickly in the center and puffing up.  For example, if your recipe calls for baking the cakes for 30 minutes at 350 °F (177 °C), turn the oven down to 325 °F (163 °C) and bake them for 45 minutes. Plan on increasing the baking time by one half when you reduce the oven temperature by 25 degrees. If you think the cakes have finished baking, insert a cake tester or toothpick into the center and pull it out. If it comes out clean and dry, the cakes are done. Then you can remove the cakes to cool completely. If the cake tester comes out with batter on it, return the cakes to the oven for a few minutes and check them again. Once the cakes are completely cooked, remove them from the oven and turn them out onto a wire rack to cool. When the cakes are at room temperature, cover them with plastic wrap and put them in the refrigerator for at least 1 hour or up to 5 days. Chilling the cakes will make them easier to slice and frost. Never try cutting or trimming warm cakes because they'll tear more.
++++++++++
One-sentence summary -- Line or grease your cake pans. Make the cake batter. Use a digital scale to divide the batter evenly among the pans. Wrap cake strips or towels Reduce the temperature to 325 °F (163 °C) and increase the baking time. Test the cakes and cool them completely. Chill the layers for up to 5 days.


Based on your body mass index (BMI) or family history, your doctor may wish to perform a test to check for gestational diabetes during the first trimester of pregnancy; however, if your BMI is normal and you don’t have any family history of diabetes, then this test will normally be performed in the second trimester, usually between weeks 24 and 28.  The test involves drinking a glucose solution and then testing your blood sugar levels about an hour later. If you have higher than normal blood sugar, this does not necessarily indicate that you have gestational diabetes. However, your doctor will likely do follow-up testing to determine whether or not you do. Gestational diabetes often disappears after you give birth, but you will need to be aware that you are at higher risk for developing type 2 diabetes if you developed gestational diabetes, so it is important to monitor your blood sugar and eat a healthy diet. For many soon-to-be parents this is the best part of prenatal testing. A fetal ultrasound allows the sonographer to have a look at the growing baby’s anatomy. For the parents, it gives them a chance to actually see their baby before they are born. If you want them to, the doctor may also be able to tell you the sex of the baby. During this exam, the sonographer will be measuring and examining several things. Things they will be looking at include: the shape and size of your baby’s head, signs of a cleft palate, spine and skin deformities, the heart to make sure it is not developing abnormally, the abdominal wall (which is a common place for defects to occur), the kidneys to make sure there are two of them, as well as fingers and toes (though they won’t be able to count them). They will also be looking at your uterus and the location of the placenta to make sure it is not covering your cervix. A blood test may be performed as a follow up to testing from the first trimester, checking your levels of AFP. Testing for genetic disorders can usually be confirmed if testing is done during both the first and second trimester. If you have an increased risk of chromosomal abnormalities, you will likely be offered an amniocentesis. This involves taking a sample of amniotic fluid using a needle inserted into the abdomen. The fluid is then tested to diagnose genetic or chromosomal abnormalities. It may sound scary and some patients do report some cramping during the procedure, but it is a relatively painless procedure. If you do have an amniocentesis performed, you will need to rest for the next 24 hours.
++++++++++
One-sentence summary --
Check for gestational diabetes. Have a fetal ultrasound during the second trimester screening. Be prepared for blood testing. Have an amniocentesis performed.