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- Always preheat oven to the required temperature before placing the cake in the oven.
- Prick with a knitting needle or skewer to check if done. The needle should come out clean.
- Never keep the batter to thick. The cake will turn out hard and dry
- The cream used should always be chilled and beaten in sharp upward strokes to incorporate air. Never overbeat.
- While making butter icings, beat the butter well to make it light and fluffy. Then add sieved icing sugar and beat again. Add 2-3 drops lemon juice & colour and essence as required, and beat again.
- Turn the cake tin around between baking if the oven is not distribution even heat and the cake is baking unevenly.
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