Cakes

The trick with cakes, as with anything baked, is in precision. Cakes are not difficult, but they can be easily ruined.

I have found a kitchen scale to be invaluable in cake preparation. I measure ingredients by weight rather than volume so as to ensure greater accuracy. Also, I always let liquid ingredients stand at room temperature for half an hour before using them. Those two steps alone make an enormous difference in baking. My cakes are lighter and fluffier that I would have imagined.

All-purpose flour has negated the necessity of sifting flour, but you may certainly sift if you wish. Also, sift the flour with the other dry ingredients. You can save a little time and trouble by having all your dry ingredients all measured out in a bowl before you add them to the mixing bowl.

You should always prepare cake pans by greasing and flouring them first. For layer cakes, grease and flour just the sides of the pans, and line the bottoms of the pans with parchmet paper. That way, the layers will turn out perfectly when they come out of the oven.

Cakes should be thoroughly cooled before icing or slicing, otherwise they will collapse. Also regarding icing cakes, keep a pastry brush on hand to brush away crumbs.