3-D cakes are fun for all!

Preheat oven to 350°F. Generously coat the inside of both pan halves and both the inside and outside of the baking core using Wilton Cake Release or solid shortening. Be sure to cover all indentations. If using shortening, sprinkle about 2 tablespoons flour inside each pan half and shake so flour covers all greased surfaces. Turn pan halves upside down and tap lightly to remove excess flour. If any shiny spots remain, touch up with more shortening and flour to prevent cake from sticking.

Fasten pan halves together with clips, making sure the halves fit snugly together.

Make cake mix according to package directions, or use your favorite scratch recipe. (Most 3-D pans require 5 1/2 - 6 1/4 cups of batter). Pound cake or a combination of pound cake and yellow or chocolate batters offer the best results. Batters that contain nuts or raisins do not work well. Place pan on cookie sheet. Pour cake batter into pan.

Insert baking core into center. The batter in the pan will come right to the rim, almost to the point of overflowing. Cake fills out best when batter overflows slightly while baking. Secure core by slipping tabs of longer prongs under the sides of the pan. Pour 2/3 cup batter into core. Bake 50-60 minutes, until toothpick inserted in vent hole on top of pan comes out clean. Top half of pan may be removed during last ten minutes of baking to check cake.