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Review recipe, assemble ingredients and follow recipe method carefully.
Measure ingredients carefully and accurately.
Prepare baking pans before starting to make cakes. Always use the size of pan called for in the recipe. If a large pan is used, the cake will bake too quickly and the finished cake can be dry. If the pan is too small, the cake batter could spill over the sides and not properly bake in the middle. Always grease pans, unless specified in recipe. Lining cake pans with waxed or parchment paper allows for easy removal of cakes from pans.
Always preheat oven before baking, allow at least 10 to 15 minutes for proper heating.
Don't open the oven door during the first 10 to 15 minutes of baking. A temperature change or movement from opening the door could cause the cakes to fall.
Bake cakes in the centre of oven; if baking more than one pan, leave at least a 3cm space between pans to allow the heat to properly circulate.
Test cakes for doneness, with a metal skewer. Insert the skewer into the centre of the cake, (not in a crack) if the skewer comes out wet and tacky the cake requires further cooking. If the skewer comes out clean, then remove from the oven.
Cool cakes for at least 5 to 10 minutes in pans on a rack. Run a knife around edge of cake and then invert on rack to finish cooling.