Cake Tips!!

1.) Everything at room temperature.

That means the butter, eggs, milk-everything. Creaming room temperature butter with sugar aerates it, giving your cake that light texture. Adding cold milk or eggs will solidify that creamed butter.

2.) Cream butter and sugar thoroughly.

As in, mix the two for several minutes. The butter should lighten in color and the mixture will be creamy.

3.) Be careful substituting fats.

Most cakes call for butter or shortening. You can substitute one for another, or use a combination, but don’t just directly substitute a liquid fat where a solid is called for.