Baking Cakes

Read every word of the recipe (BEFORE) you start. Gather everything you will be using first, this way you will be sure that you have everything you need. This includes all of the ingredients, utensils, and pans.

Make certain that the pans are the right size and that they are <a href="/technique/WZLWW3YP/clean">clean</a>, bright and shiny, this will insure that they will <a href="/technique/D434P8MH/brown">brown</a> evenly. If you are using glass or real dark pans, remember to <a href="/technique/H3TYV2MZ/reduce">reduce</a> the oven temperature by twenty-five degrees.

If the recipe calls for something to be prepared before using it (nuts to be chopped, fruits to be <a href="/technique/RSDQ7YW8/peeled">peeled</a> and sliced), go ahead and get it done. And don't forget to <a href="/technique/B52FHCF2/turn">turn</a> the oven on early enough so that it will be <a href="/technique/XZFHRHHF/heated">heated</a> and ready before the batter is. (Double-check that it is set on <a href="/technique/RNT367Z2/bake">BAKE</a>)

Additions:Add sugar by thirds to the shorteningAdd eggs one at a time, <a href="/technique/3CYMY2D7/beating">beating</a> thoroughly after each Add flour by fourthsAdd milk by thirds

If you have kids at home, try to make sure that they are outdoors, asleep, or otherwise occupied during the <a href="/technique/RNT367Z2/baking">baking</a> time. Some cakes are sturdier than others, but they all <a href="/technique/TPWNYF5L/can">can</a> FALL.

By following these simple rules, your cake <a href="/technique/RNT367Z2/baking">baking</a> experiences will go a lot smoother and the cakes will <a href="/technique/B52FHCF2/turn">turn</a> out better.

<a href="/technique/RP8LCDPZ/icing">Icing</a> a Cake:Most recipes call for the <a href="/technique/RP8LCDPZ/icing">Icing</a> to be put onto a cold cake. Don't get in a hurry, make sure it's <a href="/technique/GZFHJC5K/cooled">cooled</a> all the way to down to room temperature or the <a href="/technique/R34ZSY3M/top">Top</a> layer(s) may just slide off of the bottom layer(s). Once, I thought I'd be smart and <a href="/technique/GZFHJC5K/cool">cool</a> the layers down quick in the refrigerator, bad idea, the outside <a href="/technique/GZFHJC5K/cooled">cooled</a> off but the inside didn't. When I began <a href="/technique/RP8LCDPZ/icing">icing</a> the cake, the <a href="/technique/FVYNJCCW/warm">warm</a> inside <a href="/technique/XZFHRHHF/heated">heated</a> the outside back up and the second layer went bye-bye.

If you don't have AC and it's a hot day, you may have a problem with the layers slipping on a completely <a href="/technique/GZFHJC5K/cooled">cooled</a> cake. To keep this from happening, take some wooden <a href="/technique/8F6C5KQK/skewer">skewers</a> <a href="/technique/XZBDDD5G/cut">cut</a> to a little longer than the cake is high, and stick three of four of them down through the cake to hold it steady. When time comes to <a href="/technique/Y6MVNCHX/serve">serve</a> the cake, remove them and smooth the <a href="/technique/RP8LCDPZ/icing">icing</a> and your guests will never know that they were there.

No matter how good the cake is, most people (especially the kids) like the <a href="/technique/RP8LCDPZ/icing">icing</a> better, so give them more of it. Take each layer, then using a <a href="/technique/482ZKJDV/bread">bread</a> knife, <a href="/technique/3JDX2Q84/slice">slice</a> each of them into two layers. That gives you twice the layers so make twice the amount of <a href="/technique/RP8LCDPZ/icing">icing</a> and you'll be the favorite baker in the neighborhood.