Tips and Tricks!

 

Cakes baked in glass versus metal bake differently. If using glass, you'll want to lower your oven temperature by 25 degrees.

 

Preheat your oven before you start mixing and prepping -- it's best if the oven is preheated for 20 to 30 minutes at the proper baking temperature.

 

Fat, eggs, and liquid (eggs, butter, milk, etc.) should generally be used at room temperature. 

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When combining butter and sugar, take your time to cream them together -- beat or cream together for at least 5 minutes. This helps to ensure a lighter cake, as it adds tiny air pockets to the batter. Sugar granules shouldn't be visible, but you can still feel them if you rub a bit of the mixture between your fingers.

 

Measure flour and other dry ingredients exactly. Use a knife or other flat surface to level off dry ingredients in a measuring cup or spoon.

 

And don't skip the sifting! This step helps to add air and ensures that all dry ingredients are properly combined. If you don't have a sifter, you can use a wire mesh strainer.