When I was a very little girl, I would go with my mother to visit her grandmother. I was too young, under 5 years old, to really grasp the significance of these visits but I do have several memories of my great-grandmother in her kitchen. A prominent feature in these memories was her glass cake stand with a cover. It sounds absurd but for a child with a sweet tooth as notorious as mine, that cake stand with its gorgeous diamond glass cut was a thing of beauty to be marveled. My great-grandmother also had a fondness for dessert and real, full fat butter was a great love. In my childhood home, my mother still has her cake stand that we use for all family birthday cakes.
Several weeks ago, the cake stand memory popped into my mind and I went immediately to Home Goods’ display section to get my very own cake stand. Sadly, I couldn’t find one with a lid but c’est la vie. Then, I had to find an inaugural cake worthy of my great-grandmother. My girl Martha Stewart pulled through with this yellow BUTTER cake and raspberry cream frosting. I followed the instructions exactly and the end result was absolutely sublime. I think my guardian angel great-grandmother would have approved…and had a second slice. 
TIP: Thoroughly butter your pans and then sprinkle a pinch of flour onto the cake pan. Using a gentle motion in the wrist, shake the flour until the pan is completely covered. Over the sink, flick the back of the pan to remove the excess flour. This will ensure your beautiful cake layers do not stick to the pan!
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