When the directions said to sift the flour, I sifted the flour. (That's how much I love you Megan, I sifted flour for you.) I used two separate bowls (ones I still haven't cleaned). I even rotated the cakes in the oven halfway through. I never do that.
Except I'm not perfect. And neither is this cake. When the directions said to cut out parchment and spray the cake pans, I ignored it because we don't have parchment or Pam. I thought butter would do the trick. Well, it didn't. Tapping and shaking and gravity only worked on one of the layers. Right now, the last cake layer is sitting upside down on the kitchen counter, still attached to the cake pan. I might try singing songs to coax it onto the plate, but I'm not too optimistic at this point about not breaking the second layer into several pieces. However, the redeeming factor with cakes is that enough frosting and no one will ever know.Yellow Cake: from Joy of Baking 6 large egg yolks 1 cup milk 2 teaspoons vanilla 3 cups flour, sifted 1 1/2 cups granulated sugar 1 T and 1 t baking powder 3/4 teapsoons salt 12 tablespoons unsalted butter Frosting: Betty Crocker chocolate frosting knife Preheat oven to 350. In a medium mixing bowl, whisk egg yolks, vanilla and 1/4 cup of milk. According to JoyofBaking.com, the difference between white cakes and yellow cakes is that yellow cakes us yolks and white cakes use the entire egg. Fascinating. In a large bowl, stir together dry ingredients. Add softened butter and blend with an electric mixer on low increasing to high for up to a minute. Add the rest of the milk and mix again, starting on low and increasing speed. For easy removal post-baking, cut out pieces of parchment paper to fit into cake pans, spray pans and paper with Pam. Gradually add in the egg mixture, beating until the batter is smooth. With a spatula, transfer batter to two 9-inch round cake pans. Even out the batter by giving the pans a good shake. Bake for 25 to 30 minutes until a toothpick comes out clean. Rotate cakes halfway through. Allow layers to cool before removing from pans. When the cakes are cooled, I use a knife to run around the edge of the cake between the cake and the pan. Using a serving plate, place the plate upside down on top of the cake pan, with the top of the plate facing the cake. Carefully turn the pan and plate over in your hands so that the plate is right side up and the pan is upside down. Tap on the bottom of the cake pan to loosen the cake. Do this to the other cake. Ice the cake (I have no advice to give here). Eat the cake.