Let the cakes completely cool before trimming, cutting, or frosting | |
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This way also makes sure that no dry pockets are left at the bottom of the bowl | Once they begin to incorporate, bump up the mixer to medium |
Only mix the batter together until it is smooth and the last visible bits of flour disappear.
10The exact directions may vary, but some of these key points are universal for nearly all cakes | This also makes for a more evenly mixed cake batter |
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A chilled cake is much easier to cut and leaves less crumbs behind | Be sure to take your time here, because once you start adding in more ingredients, you cannot go back |
If using a hand mixer, watch as the butter and sugar cream together to make beautiful ribbons of batter.
16It really can be quite pretty and fun | it takes about three to five minutes at medium to medium-high speed |
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If you are using a stand mixer, let it do the work for you | Turn the mixer back on to low speed, and add in the remaining dry ingredients |
Wait for about 15 minutes, or until the cakes and pans are cool enough to handle, before removing the cakes from their pans.
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