Ingredients

Always make sure to measure the ingredients carefully.

Always use the ingredients that are told to use. Substitutions could mess up your cake.

Always you ingredients that are room temperature unless the recipe says otherwise

Always use the shortening the recipe calls for

Baking

Always make sure to use the size pans called for in a recipe. To measure the width of the pan, measure across the top from inside edge to inside edge.

Dark non stick or glass pans readily absorb heat. Using these kinds of pans will require shorter cooking times.

Always lubricate or grease the pans. Doing this will make sure the cake doesn’t stick to the pan and mess everything up.

Always bake on the middle rack in the oven. Make sure the pans don’t touch each other or the oven wall.

Use a toothpick to test if a cake is done baking. If it comes out clean, the cake is done baking. If it is wet, continue baking the cake.

Cooling and Frosting

Let the cake cool for 10 minutes while it is still in the pan.

Before you frost, make sure the cake is completely cooled. 

Use a serrated knife to trim the layers so the cake sits evenly.