Room temperature ingredients are non-negotiable – cold butter and eggs will have your cake looking raggedy. Cream that butter until it's fluffy as clouds (we're talking 3-5 minutes, no shortcuts). Don't overmix once you add flour, or you'll end up with a brick instead of cake magic. Your oven better be properly preheated because pound cakes don't play about even temperatures.

Let that beauty rest in the pan for 10-15 minutes before attempting the flip – patience prevents heartbreak. Turn it out onto a wire rack and resist the urge to poke it every five minutes. A properly cooled cake is a cake that won't fall apart when you're trying to look cute for the 'gram. Hot cake plus frosting equals disaster, so chill.

Your cake needs to be completely cool or that frosting will slide right off like it's got somewhere better to be. Start with a crumb coat (thin layer first) to lock everything in place. Room temperature frosting spreads like butter; cold frosting fights you every step of the way. Work fast but don't rush – smooth, confident strokes win every time.

A sharp, clean knife is your best friend – wipe it between cuts for those crisp, Instagram-worthy slices. Serve at room temperature for maximum flavor impact because cold cake is just sad cake. Thick slices show confidence, thin slices show you're holding back. Present it like the masterpiece it is – a good cake deserves good presentation, period.