PLAN AHEAD Butter, eggs, and liquids
should be at room temperature to combine
evenly. Butter can be microwaved in short
increments at 50% power to speed up the
process and whole eggs can be placed in
DON'T RUSH when mixing the butter and
sugar. This step, called creaming, aerates
the batter for a light and fluffy texture.
CHECK THE INGREDIENTS specified in
the recipe. Even when not stated, most
baking recipes require that unsalted butter
and large eggs be used.
MEASURE flour in a dry measuring cup,
leveling it off with aknife. Measure liquids
in a liquid measuring cup, checking for
accuracy at eye level.
ALTERNATE dry and wet ingredients
when beating them into the batter. This
helps to prevent toughness. Always begin
and end with the dry ingredients.
CAKE BATTER can't be made in advance
but unfrosted cakes can ... and they also
may be frozen. Cool completely and wrap
in plastic wrap before refrigerating for 2
days or freezing for a month. Thaw
completely before icing or decorating.