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When making a foam cake, sift flour into a bowl or onto a sheet of waxed paper, then spoon sifted flour into a measuring cup and level off.
To cut a sheet cake on a large rectangular cake board, stretch a 2-foot piece of sewing thread tightly between your hands, and draw it down through the cake.
Unfrosted cakes keep 4-6 months in the freezer, and buttercream-frosted cakes keep 2-3 months. Do not freeze decorated cakes or cakes with cooked frosting.
When done baking, bread should be removed from its pan immediately, and cooled completely on a wire rack.