Ingredients
1.
Always use fresh eggs. Eggs separate best when cold.
Always use fresh eggs. Eggs separate best when cold. 2.Flour quality varies by brand and by season.. Always sift flour when time permits. It is helpful. Sift before measuring!
Flour quality varies by brand and by season.. Always sift flour when time permits. It is helpful. Sift before measuring!3.Pay attention to your measurements. Use proper measuring devices, not soup spoons or regular drinking cups.
Pay attention to your measurements. Use proper measuring devices, not soup spoons or regular drinking cups.4.Butter gives the best flavor and improves the shelf life of a quality cake. But margarine can be used in place of butter in most recipes with a minimal difference in flavor
Butter gives the best flavor and improves the shelf life of a quality cake. But margarine can be used in place of butter in most recipes with a minimal difference in flavorMixing
1.Prepare all the necessary ingredients.
Prepare all the necessary ingredients. 2.Before mixing the batter, prepare the pans, turn the oven on, and make sure the rack is in the center.
Before mixing the batter, prepare the pans, turn the oven on, and make sure the rack is in the center. 3.Have all ingredients at room temperature for best results.
Have all ingredients at room temperature for best results. 4.Cream butter and sugar until light and fluffy or as long as the recipe directs.
Cream butter and sugar until light and fluffy or as long as the recipe directs. 5.Always sift flour, baking soda, baking powder and spices to avoid lumps.
Always sift flour, baking soda, baking powder and spices to avoid lumps. 6.To speed up the softening of cold butter, slice and let stand for about 10 minutes.
To speed up the softening of cold butter, slice and let stand for about 10 minutes. 7.Toss nuts, raisins and fruits in the batter last. This will avoid color bleeding.
Toss nuts, raisins and fruits in the batter last. This will avoid color bleeding. 8.For a lighter cake, separate the eggs. Add the yolks to the butter mixture, whip the egg whites and then fold them into the final batter.
For a lighter cake, separate the eggs. Add the yolks to the butter mixture, whip the egg whites and then fold them into the final batter. 9.Use cocoa powder instead of flour for dusting a greased pan when making a chocolate cake.
Use cocoa powder instead of flour for dusting a greased pan when making a chocolate cake. 10.Scrape sides and bottom of bowl frequently with a rubber spatula during mixing.
Scrape sides and bottom of bowl frequently with a rubber spatula during mixing. 11.Spread batter evenly in pans.
Spread batter evenly in pans. 12.If using melted chocolate, temper it slightly with some of your batter to prevent lumps.
If using melted chocolate, temper it slightly with some of your batter to prevent lumps. Baking
1.If your oven temperature is questionable, invest in an oven thermometer. Some ovens might be off by as much as 75°F.
If your oven temperature is questionable, invest in an oven thermometer. Some ovens might be off by as much as 75°F. 2.Preheat oven to the correct temperature. If you are using glass pans, reduce oven temperatures by 25°F.
Preheat oven to the correct temperature. If you are using glass pans, reduce oven temperatures by 25°F. 3.Shiny coated pans reflect the heat, and are your best choice for cake baking. Grease and lightly flour the pan and cover the bottom with greased waxed paper.
Shiny coated pans reflect the heat, and are your best choice for cake baking. Grease and lightly flour the pan and cover the bottom with greased waxed paper. 4.Position pans as near to center of oven as possible. Pans should not touch sides of oven or each other.
Position pans as near to center of oven as possible. Pans should not touch sides of oven or each other. 5.Cake is done when the sides shrink slightly away from the pan and a cake tester or toothpick inserted in center comes out clean.
Cake is done when the sides shrink slightly away from the pan and a cake tester or toothpick inserted in center comes out clean. 6.Cool cake in pan 10 - 15 minutes before loosening the edge and turning it out onto a wired rack to cool
Cool cake in pan 10 - 15 minutes before loosening the edge and turning it out onto a wired rack to coolFrosting
1.Cool the cake thoroughly before frosting, unless the recipe instructs otherwise.
Cool the cake thoroughly before frosting, unless the recipe instructs otherwise. 2.Chill the cake between the filling and the frosting. The cake will be easier to work with.
Chill the cake between the filling and the frosting. The cake will be easier to work with. 3.Always do a “crumb layer” before putting your final layer of icing. Think of it as using a “primer on a wall before you apply the coat of paint” The crumb layer will keep crumbs out of your icing and will help the final coat of icing to be applied more smoothly. It will also help “hide the cake,” especially chocolate cakes!
Always do a “crumb layer” before putting your final layer of icing. Think of it as using a “primer on a wall before you apply the coat of paint” The crumb layer will keep crumbs out of your icing and will help the final coat of icing to be applied more smoothly. It will also help “hide the cake,” especially chocolate cakes!4.Store whipped cream in the refrigerator at all times.
Store whipped cream in the refrigerator at all times. 
