 | Always preheat oven to the required temperature before placing the cake in the
oven.
|
| Prick with a knitting needle or skewer to check if done. The needle should come
out clean.
|
| Never keep the batter too thick. The cake will turn out hard and dry.
|
| The cream used should always be chilled and beaten in sharp upward strokes to
incorporate air. Never overbeat.
|
| While making butter icings, beat the butter well to make it light and fluffy.
Then add sieved icing sugar and beat again. Add 2-3 drops lemon juice & color and
essence as required, and beat again.
|
| Turn the cake tin around between baking if the oven is not distribution even heat
and the cake is baking unevenly. |
