I learned a lot today. I feel as though I’ve transitioned from rank amateur to masterbaker. Lining pans with rounds of parchment paper. Wrapping strips of wet t-shirt around the outside of pans as they bake, so that the cake pulls away from the edge of the pan and comes out flat and even (usually strips of old towel work best, but I only had t-shirt scraps left over from the last dress I made.). Freezing the cakes to the desired stiffness. Making a checkerboard cake without fancy pans (time consuming but….ohmygawd that was fun). Using organic vanilla bean paste instead of extract for an extra kick. Piping rosettes and shells in frosting. Can’t wait to see what this monster looks like when we cut into it.