Cake Baking Tips - Part II

This newsletter is the 2^nd installment from the cake baking tips series which will focus on baking temperature and cookware. So bake that cake and eat it too!

• If your oven temperature is questionable, invest in an oven thermometer. Some ovens can be off by as much as 75°.
• Before mixing the batter, prepare the pans, turn the oven on, and make sure the rack is in the center.
• Shiny pans reflect the heat, and are your best choice for cake baking.
• Reduce the oven temperature by 25° when using glass pans.Substitute 8-inch square pans for round if you want, or use 2 to 3 8 X 4-inch loaf pans. The baking time will be less, so begin checking about 15 minutes before the time suggested.
• Have all ingredients at room temperature for best results.
• Grease pans with about 1 tablespoon of fat per layer pan.
• Use cocoa (or carob powder) instead of flour for dusting a greased pan when making a chocolate cake.