Got an update on the cake. The birthday girl loved it, thank goodness! She ended up taking it up to Chili's where they met some people for dinner. Apparently, the servers even got some as they were impressed with the layers. Carolyn said they came back and asked for a second piece to share with the other kitchen staff! And to top it off, one of Carolyn's friends wants to place and order with me for another cake. Thanks again guys for all the encouragement. Oh, and Joe, I'm still LOL at your compliments on my glasses and old pink apron. You made my day! Here's a pic Carolyn took of the cake after it was cut.

As Lascatx pointed out, the foil is there to keep the water from seeping into the cake. The hot-water bath (Bain Marie) is necessary in custard-type cakes, such as this one. It helps by protecting the cake from direct heat, and gently bakes it to creamy perfection. Most custard cakes do not freeze well. Meaning, the cake will not have the same creamy texture once it's thawed. It won't be inedible, just not as smooth. However, covered and refrigerated, a cake of this type will keep at least one week. Maybe two, though inconclusive. Being a hardcore chocoholic, I wouldn't know anything about that. Sol

If you're just making a 2-layer, filled cake: 1) bottom cake layer 2) THIN layer of icing (kind of a crumb-coat, just to seal the cake) 3) filling 4) second cake layer 5) ice sides/top as desired Preserves/fillings are a personal thing - I love a tart citrus filling made with fresh citrus (sorry, I think the canned lemon filling is pretty bad, although Solo raspberry is OK - again, just my own opinion) Don't worry about the cake not being sweet enough with a not-so-sweet-filling . . . between the cake and the frosting, believe me, it'll be sweet enough. If you go with a soft filling, make sure not to use too much or it will squish out the edges once you put the top layer on - that's where the 'dam' helps.

I have only tried two 2 layer cakes For a real beginner, start with a bundt cake. They're super-easy to get right; and because you have a hole in the middle, you'll cut down on the "doming" issue -- think about it; edges are easier to get done right, and a bundt pan has more edge. Also, a bundt cake doesn't require two layers to match up in equal sizes, and it's tasty without icing (master cakes, then move on to icing). Get yourself a good heavy bundt pan-- a large one, 12-15 cups ... stay away from the smaller versions. NordicWare would be an ideal choice. very lopsided. Once your batter is poured into the pan, use your spatula to "smooth it out"; that is, even it out so that it's equally distributed throughout the pan. I saw an on-line site that suggested insulating the outer pan edges to prevent them from cooking faster than the center, A bundt pan will take care of this, and then you can move on to more complicated layer cakes once you've picked up some confidence. Personally, I use Easy-Strips only when I'm baking a large wedding cake; they will make no difference on a family-sized cake. I also found that I probably under baked them even though a tooth pick came out clean. The toothpick thing does work, but what you really want to look for is that the edges of the cake have started to "pull back from the pan". Once that happens, your cake is ready to come out of the oven. No, never purposefully over-bake. The texture was good but one edge stuck badly and I never got really good release from pans with any layer. Here's a quick recipe that makes THE BEST stuff for making a cake release: 1/4 + 2 Tbsp flour 1/4 cup Crisco shortening 1/4 cup vegetable oil Once these three items are mixed well, the pan-coating will sit in a cabinet at room temperature for 6 months or more. I store mine in an old, tall peanut butter jar, and I keep a silicone brush right in the jar. When you're ready to bake, spread this liberally over your pan, and NOTHING will stick. Seriously. Make this stuff. With this nasty-looking concoction, I can turn out an 18" wedding cake layer like it's nothing ... and, trust me, big cakes are waaaaay harder than family-sized cakes. Easy-but-not-as-good option: Baker's Joy non-stick spray ... it's sold next to the PAM, and it's made for baking, whereas PAM is not. An old-fashioned choice: Rub the inside of your pan with butter or Crisco (or even the butter wrapper). Do not mistake margarine for butter. Ever. Step 2, which cannot be skipped if you're using this method: Sprinkle about 1 Tbsp of flour into the pan and shake it around to cover the butter or Crisco ... then tap the excess into the garbage can. A pro move: If you're baking a large cake or a very soft recipe, cut a piece of wax paper or parchment paper into a round and place it in the bottom of your cake pan -- yes, you must still use pan coating. Your layer cake will flip out of the cake pan super-easily, and you'll easily pull the wax /parchment paper off. Obviously you cannot do this if you're taking my advice and going with a bundt pan. Final thought on release -- super important: Set a timer for 15 minutes. 10 if you must, but no less. When your cake comes out of the oven, set the pan on a wire grid so it can begin to cool. If you turn it out too soon, the sides won't be "ready" and the cake will flatten out a bit ... you don't want a squatty cake. If you wait too long, it'll attach itself to the pan and stick. 15 minutes is the magic sweet spot. The pan'll still be hot, so wear oven mitts ... place your cake plate on top of the pan and QUICKLY flip the two over, then remove the pan. If you're doing a layer cake, use multiple plates so each layer can cool completely. I would not be trying to make a fancy, special cake; just something basic that can be duplicated. I've recently fallen in love with the Nothing Bundt Cakes copycat recipes. They're widely available online, and they are quite tasty, while being super easy. They are doctored-up cake mixes made with extra eggs, sour cream and oil -- loads of taste and moist. Trust me: They don't taste like cake mixes. Try the Chocolate-Chocolate Chip recipe first! Stay away from recipes that call for carbonated soda. I've never had good luck with them. If you're making a lemon cake, and it calls for lemon juice, go the extra step and squeeze a real lemon. A couple hints: - Allow your cold ingredients to sit out on the counter an hour before you begin mixing. Yes, it makes a difference. - Measure carefully and follow your directions exactly. Once you're an accomplished baker, you'll be able to substitute applesauce for your oil, etc. But beginners should follow the instructions ... you'll get there; don't rush. - Add your eggs one at a time (I usually break mine into a small measuring cup and pour them in one at a time) ... scrape the sides of the bowl and beat between each egg. What you're doing is incorporating air and really building your batter. Mix your batter about 5 minutes. When you begin mixing your batter, it will look thin and flat ... but about 3 minutes it'll look thicker, even a bit fluffy, and you should see an increase in quantity. Don't rush. On the other hand, you can over-beat some recipes, so unless the recipe calls for it, don't go more than 5 minutes after the last egg. A stand mixer really makes this easier. - Yeah, you can bang the pan on the counter, if you wish. What you're really doing is working "bubbles" to the top, but that's not a big issue. - Do not overfill your pan. It will impede a good bake. If you're using a 12-15 cup bundt pan and one of the Nothing Bundt Cake copycat recipes, as I recommend, you'll be right on the money. - Have the oven hot and ready. Once you've mixed your batter and filled your pan, it ought to go into the oven RIGHT AWAY. Sitting around waiting for the oven to heat is not a good thing. multiple creaming methods Many from-scratch recipes have you begin by creaming together your butter and sugar. Just combine them in your mixer bowl and go to town. Stop and scrape down the sides. This should take 2-3 minutes.