Cool your cakes for 10 mins, run along side of pan with spatula to ensure safe clean removal of cakes, then invert pan and allow cakes to completely cool. I personally like to bake my cakes ahead and then wrap well and freeze overnight or until it is time to frost. Frosting as you wish:) This cake is great with ganache, whipped ganache, fudge icing, American style buttercream, cream cheese or Swiss meringue buttercream. This cake is perfect to hold shape when using fondant or almond paste as coverage. I used American style buttercream on my cake and piped ganache rosettes in the photo.