Six Steps to Great Cakes

October 21, 2008
Credit:   Becky Luigart-Stayner 
Follow these steps for sweet results.
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Step One

Credit: Becky Luigart-Stayner
An electric mixer incorporates the most air into cake batter. You’ll also need a spoon, dry measuring cups (or kitchen scale), quality cake pans, a rubber spatula, wax paper, and a cooling rack.
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Step Two

Credit: Becky Luigart-Stayner
Coat pans with cooking spray, and dust them lightly with flour. For layer cakes, it is often a good idea to line the bottoms of pans with wax paper as well.

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Step Three

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Be sure to measure carefully. Lightly spoon flour into dry measuring cups, and level with a knife. If you have a kitchen scale, use it for accurate measurements.
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Step Four

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Whip the butter and sugar until fluffy and well blended to incorporate air into the mixture and improve the texture of the cake; continue beating until the eggs are thoroughly incorporated.

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Step Five

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Add flour and milk (or buttermilk) alternately to cake batter. Always begin and end with the flour mixture, and the ingredients will blend evenly and thoroughly.

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Step Six

Credit:   Becky Luigart-Stayner 
Remove the wax paper as soon as you remove cakes from pans, and always cool cakes completely before frosting or freezing them.
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