Today, I would like to share some information you may or may not know.
First, when baking a cake, when you pull it out of the oven cut it then and take it out of the pan. Its alot easier then waiting and the cake doesn't stick. Tested and works.
Second, if you are making a filled cake the icing ring to hold it all in shouldn't be on the edge, it should be a little bit to the center by a 1/2 inch.
Third, hot to boiling water will make icing smoother.
Fourth, parchment paper on the pan helps.
Fifth and final, buttercream icing is better than store bought. Royal icing hardens fast. Buttercream recipe follows:
1/2 cup veggie shortening
1/2 cup butter softened (i forget to do that part sometimes)
1 teaspoon clear vanilla extract
4 cups confectioners' sugar (about 1 pound)
2 tablespoons milk
In a large bowl, cream shortening and butter. Add vanilla. Add confectioners' sugar one cup at a time. Add milk. Its ready to use.
Hope this helped someone.