Foolproof Cakes and Cupcakes

• When baking, 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.

• Accurately measuring the batter and distributing it evenly between pans and cupcake cups are the key to ensure even baking. When filling cake 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 and don’t open the door until necessary—especially during the first half of the baking time—as this can cause cakes 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.

• Before frosting cakes and cupcakes, make sure they have cooled completely for the best results. 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.

• 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.