Lessons learned:
• line the bottom AND sides of false bottom cake pans, so the batter doesn't leak through…
• accept the fact that tests are required to get the right temperature and baking time when using new pans…
• a plain lightweight plate/platter that's big enough to hold a 9" cake is a good idea…
• … and I still think there's such a thing as too much icing, even if it is chocolate!
