Lining a cake pan is one of those steps that we often forget until our batter is ready and the oven is preheated. But it’s a step that we can’t skip lest we end up with broken cakes, stuck in their pan. The best time to take care of pan preparation is at the very beginning, so that it’s ready when you are. For layer cakes, it’s best to take all precautionary steps: Butter the pan, line the bottom with parchment paper, and dust it with flour, tapping out any excess. This is the best way to ensure that the cake turns out of the pan easily and in one piece.