Tips for Baking

• It is important to mix the butter and sugar together for a good 3-5 minutes.  This creates lots of air pockets, which makes for a springy, fluffy cake.
• Always add eggs one at a time until each is fully incorporated- this prevents all of those air pockets from collapsing
• Use good quality bakeware.  It makes all the difference as to what shape your baking pans are in.  Older or cheap- quality pans tend to bake less even, and can bake faster than anticipated, which will make your cakes dry.
• Once the batter is completely mixed, fill pans quickly and get them in the oven as soon as possible.  Again, you do not want the batter to settle, which can collapse those air pockets you spent so much time creating.  I put each pan in the oven right away as I fill them.
• Start checking cake 2-3 minutes before the recommended bake time- a toothpick inserted in the center should come out clean to signal the cake is baked thoroughly.  The top will be slightly springy to the touch also.
• Always allow cakes to cool completely (this will happen faster if you transfer them to a wire rack 5-10 minutes after they come out of the oven) before frosting
• Bake with an apron or old clothes!  Every time I tell myself I won't be messy or forget to put my apron on, it never fails- I always get something on me!
• Store cakes in the refrigerator or a cool spot.  Make sure they are in containers or boxes in which not much air can reach them- that will dry them out.  Keeping them cool, however, will keep the cake fresh and moist and keep the frosting in tact.  I always remove them from the refrigerator about an hour before people will be eating them.