- Always preheat
oven to the required temperature before placing the cake in
- Prick with a
knitting needle or skewer to check if done. The needle should
come out clean.
- Never keep the
batter to 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 & colour and essence as required, and
- Turn the cake tin
around between baking if the oven is not distribution even
heat and the cake is baking unevenly.