1. I grease and flour my pans. When I turn them out, some parts have stuck to the pan making the cake "flaky" (my termonology). How can I get it perfectly smooth?
2. I crumb coated for the first time today. I filled the cake this morning and decided to give it a quick crumb coat so that when I put the buttercream on, it would go that much quicker. I put it in the fridge for about 8 hours. Took it out and started icing and the icing was sliding all over. I had to be very careful applying the icing.
Thanks for the help!