TIPS FOR SUCCESSFUL CAKES .

1. Always turn your oven on before you start so your oven can reach the correct temperature while you are mixing. 2. Brush cake pans with melted butter / marg or oil and line with baking paper, this will prevent your cake from sticking to the pan. 3. Measure ingredients accurately and level measuring cups and spoons flat with the back of a knife. 4. Avoid over mixing because this can cause a heavy texture, beat the mixture until just smooth. 5.Bake the cake immediately once mixed, because the baking powder begins to act as soon as it is combined with liquid. 6.Avoid opening the oven door during baking, this reduces the oven temperature and will cause the cake to sink. 7.Test cakes with a skewer for doneness, they should be well risen and golden and starting to shrink from the sides of the pan .Sponge cakes should be springy to touch .When testing for doness always insert the skewer on an angle, this will give you a wider area to test. 8.To prevent damage let cakes stand in the pan to firm up for a few minutes before turning out onto a wire rack to finish cooling. 9.The simplest way to vary the flavour of cakes is to add spices ...cinnamon, apple, allspice, nutmeg, ginger, star anise all work well in cakes. Finely grated citrus rind will add a light, fresh flavour to cakes and icings / frostings. 10.Chocolate cakes are always a favourite and chocolate may be added in the form of unsweetened cocoa powder, chocolate chips or melted chocolate.( you may need to to reduce the quantity of flour if adding cocoa powder, so make sure to check the recipe ). 11.Nuts such as almonds, hazelnuts, walnuts, pecans or seeds such as sunflower, pumpkin, poppy or sesame seeds give a crunchy texture to cakes and also add valuable nutrients and fibre for healthier treats.