Baking is a science, and perfecting the most elaborate or even the simplest cakes can prove challenging. It takes trial and error to get things right, and even if you follow the recipe to a T, you could still end up with a flop. Sometimes that flop could be the result of having a c...
5. Over-Aerating the Batter Over-aerating — that is, incorporating too much air into the batter — can also weaken the cake’s structure. Remember our primer? For the most part, the air bubbles created by creaming and expanded by leavening are all you need. If you be...