Make better cakes

Have you ever wondered why some people bake better than others? The answer is simple...patience. Baking isn't difficult, you just need to take the time to do it right. Some people fuss over measurements and getting exact ingredients. I'm here to tell you that it really doesn't matter all that much. If you want to change up a recipe, just keep the proportions the same. Make sure your dry ingredients stay dry and wet ingredients stay wet. You can sub milk, sour cream, juice, or even flavored creamer for the liquid in a recipe to enhance flavors. As far as the dry ingredients go, you can use whole wheat flour instead of all-purpose in quick breads and muffins, but please do not make cake with it. I implore you! While you can use it if you really want to, know that you WILL sacrifice texture and flavor if you do. And seriously, why bother making cake "healthy." It's cake! You don't eat it everyday and it is supposed to be a decadent treat, so let's keep it that way!

So you wanna learn how to make better tasting cake? Follow these simple instructions to a moist, fluffy, slice of heaven.

First, EVERYTHING should be at room temperature. Just take it out of the fridge in the morning, go about your day, then bake after lunch. Cream the butter and sugar until it looks soft and you no longer see grains of sugar, which is what "creaming" is.

Add the eggs one at a time. I hope you left these out of the fridge. Otherwise, why did you bother creaming the butter and sugar. Cold eggs will seize up the butter and nothing from this point on will fully incorporate.

When it comes to the flour and liquid, do it alternately. 1/3 of the flour, then half of the liquid, another 1/3 of the flour, remaining 1/2 of the liquid, and the final 1/3 of the flour. Again, you do this so that everything incorporates well. I always stop shy of the flour being fully incorporated and use a spatula so as not to overmix. The longer you mix once any bit of flour is added the tougher a cake will be.






I ALWAYS use parchment paper to line by baking pans. This ensures that it will come out of the pan. Even if I know a recipe, I still use it. Why chance that this one time something will awry? I hope these tips will you turn out a beautiful cake next time you give it a whirl. Stay tuned for tips on how to ice a cake like a bakery professional!