Sorry, no picture. I made the spice cake tonight, 2 7” layers, baked with Rose’s silicone strips, and on a baking stone that had been preheated for an hour. Next time I’ll take the stone out of the oven first, but I was curious to how the cake would react. Perhaps I left them in too long - the edges had already pulled away from the sides. I sampled the less perfect cake (I had trouble getting the batter in smoothly in that one). It was unbelievably delicious. thanks, Rose. Tomorrow I will make the buttercream. One thing that always frustrates me is how long it takes me to get batter to the pans. I keep fooling with the paddle, trying to get the batter off. Anyway, I figure professionals must have an easier time of it. I watched a few of Rose’s videos. In one of them she knocked the paddle on the side of the bowl; on the other one she didn’t. For those of you who are expert, what are your favorite ways to achieve this? I realize I should move this to Cakes q and a. Maybe I’ll come back another time and do that.