Gorgeous, mouthwatering cakes and cupcakes start with Grandma's treasured recipes, but sometimes it helps to know the ins and outs of cake-baking to create just the cake you want. Here is  Grandma's tried-and-true advice for perfect cakes every time:

• Use the best-quality ingredients you can find. Accurately measure them in advance because the slightest variations can make a difference in the end result.

• To ensure even baking, accurately measure the batter and distribute it evenly between pans and cupcake cups. When filling the pans, use a measuring cup to make sure that each pan has the same amount of batter. For cupcakes, use a measuring spoon or even an ice-cream scoop to drop the batter by even amounts.

• Preheat the oven to the correct temperature. Once you put the cake in, don’t open the oven door until necessary—especially during the first half of the baking time—as this can cause the cake to sink in the middle.

• To see if most cakes and cupcakes are done, insert a toothpick into the center and pull it out; if the toothpick is clean, with no crumbs clinging to it, the cake is done. But not all cakes follow this rule, so read the recipe carefully—some will say that the cake is done earlier, when there are still moist crumbs clinging to the toothpick.

• For the best results when frosting cakes and cupcakes, make sure they have cooled completely before spreading on the frosting or icing. If the frosting becomes just a little bit warm from the cake, it can begin to melt and lose its fluffiness. Try baking the cake the day before you plan to decorate and serve. (Need an easy frosting recipe? Try Grandma's Quick Homemade Frosting.)

• Always use a wire rack when cooling cakes; if air can circulate all around the pan, the bottom of the cake won’t get soggy.

Why don't you try one of Grandma's favorite cakes today?

• Dark Chocolate Cake
• Nutty White Cake
• Louisiana Carrot Cake
• Chocolate Angel Food Cake
• Maple Syrup Spice Cake
• Whipping Cream Cake