The best way to make a multiple layer cake is to
bake a traditional layer cake in 8-inch round or 9-inch round cakes pans, as
directed in the recipe. First, check your pans. Are the sides straight? Some pan
sides are not straight up and down. The pan sides should look like this |__|,
instead of like this \__/
When the cake has cooled thoroughly, freeze the
layers, well wrapped in both plastic wrap and sealed in a plastic bag, until you
are ready to cut them. Cut each frozen cake layer into three horizontal layers
with a sharp serrated knife. I find that a frozen cake is easier to cut. (Some
bakers prefer to cut each layer after the cake has cooled).
