Have you ever tried baking a cake from scratch and had the resulting cake function better as a doorstop than a cake? Or…try to make meringue and find you can’t get the egg whites to form stiff peaks? Maybe you baked a cake and then destroyed it trying to get it out of the pan? Read my Three Tips and I promise you’ll start getting better results!
1. For lighter, fluffier cakes. When mixing your cake batter for a butter-based cake let your butter come to room temperature first.