Baking the cake

For optimum height and texture, cake ingredients should be at room temperature prior to mixing. Eggs and butter from the refrigerator usually need about one hour to reach room temperature.

Using an oven thermometer to check your oven temperature.

steps:

Step 1: Grease the Pan

Prepare the pan by generously greasing the inside using a pastry brush or paper towel and solid vegetable shortening. For best results, do not use butter, margarine or liquid vegetable shortening. Spread the shortening so that all indentations are covered.

Step 2: Flour the Pan

Sprinkle about 2 Tablespoons of flour inside the pan and shake so that the flour covers all greased surfaces. Turn pan upside down and tap lightly to remove excess flour. If any uncovered spots remain, touch up with shortening and flour, or use Bake Easy™ Non-Stick Spray or Cake Release to coat the pan instead of grease and flour.

Step 3: Pour Batter & Bake

Pour batter into pan and place in pre-heated oven.

Step 4: Cool Cake

After cake has baked the specified time, remove it from the oven and let it cool in the pan on a wire rack for 10 minutes.

Step 5: Unmold Cake

Run a thin knife between the cake and side of the pan. Unmold from pan by placing on wire rack against cake and turning both cooling rack and pan over. Lift pan off carefully.

Step 6: Ice Cake

Cool at least one hour and brush off loose crumbs prior to icing.

references:

http://www.wilton.com/cakes/making-cakes/baking-cakes.cfm