Secrets to a good cake Recipe

How to make it

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• Mixing
• Prepare all the necessary ingredients.
• Before mixing the batter, prepare the pans, turn the oven on, and make sure the rack is in the center.
• Have all ingredients at room temperature for best results.
• Cream butter and sugar until light and fluffy or as long as the recipe directs.
• Always sift flour, baking soda, baking powder and spices to avoid lumps.
• To speed up the softening of cold butter, slice and let stand for about 10 minutes.
• Toss nuts, raisins and fruits in the batter last. This will avoid color bleeding.
• 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.
• Use cocoa powder instead of flour for dusting a greased pan when making a chocolate cake.
• Scrape sides and bottom of bowl frequently with a rubber spatula during mixing.
• Spread batter evenly in pans.
• If using melted chocolate, temper it slightly with some of your batter to prevent lumps.
• Frosting
• Cool the cake thoroughly before frosting, unless the recipe instructs otherwise.
• Chill the cake between the filling and the frosting. The cake will be much easier to work with.
• Store whipped cream in the refrigerator at all times.
• Never walk away when whipping heavy cream or you may end up in the butter manufacturing business.
• Ingredients
• Always use fresh eggs. Eggs separate best when cold.
• Flour quality varies by brand and by season. If your batter feels funny, bake a small muffin to verify the result.
• 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.