1.- For evenly-baked cakes, no domed tops, and no-fuss assembly, bake “layer-by-layer.” This means if you’re baking a 3-layer cake, use 3 of the same size/shape pan, and bake 3 shorter layers at same time.
2.- Use a small offset palette knife to spread batter evenly in pans. Don’t fill more than 1/2 full–2/3 at the most.
3.- Get a separate oven thermometer for an accurate temperature reading–most ovens are either “hot” or “cold.”
4.- Always wait for oven to reach necessary temperature before putting cakes in oven.
5.- Keep cakes away from sides of oven, and if possible a few inches from each other (when more than 1 baking at once).
6.- Rotate cakes after 20 minutes in oven (don’t disturb before 20 minutes).
7.- Use middle rack, unless otherwise stated in recipe.
8.- Typically, when in oven, cakes are nearing done when you can smell cake in the kitchen. Sounds weird, but you’ll see!
9.- Leave cakes in oven when testing for “doneness.” When a skewer comes clean from center of cake, it’s done.
10.- Don’t overbake! This is one sure way to end up with a dry cake.
