* Use cake flour if the recipe calls for it. If you don't have it on hand, measure 2 tablespoons of cornstarch into a 1-cup dry measure, then fill with all-purpose flour and blend.
* Use aluminum pans with a dull finish and straight sides.* Cake pans should be at least half full with batter.
* Use vegetable shortening to grease pans.
* The perfect temperature for baking most cakes is 350 degrees.
* Bake cakes in the center of the oven.
* Don't open the oven door until you're very sure the cake is close to done.
* To see if it's done: Touch the center of the cake. If it springs back and the sides have pulled away from the pan, it's done. Or try the toothpick test. Insert a toothpick in the center. If the toothpick is clean and dry when you pull it out, the cake is done.
* Cool cakes about 10 minutes before removing them from their pans. Let a cake cool completely before slicing or icing it.
By Rebecca CoudretWednesday, August 22, 2007 in the Evansville Courier & Press
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