- Only use the best and freshest ingredients. 

This is the same when cooking. Eggs should not be older than 5 days. Please check the date on the packing
Always break eggs into a cup first to check that it is fresh. Never add the eggs
all at once into the creamed fat and sugar, or they will not blend in well.

- Get the butter (or if you wish margarine) to the right consistency

It is most important that the fat is not too firm or too soft. Gradually add the sugar or vanilla sugar a tablespoon at a time to the creamed fat.
Only use as much milk as necessary to give the mixture a slow dropping consistency.

- Steps for baking cakes

Only use ingredients that have reached room temperature.

Wash your hands to avoid contamination of ingredients through grease or other influences.
Always have a clean towel handy.
Adjust you oven rack according to the directions. If your recipe doesn’t indicate the height place the rack in the center of the oven.
Preheat your oven; allow at least 10 minutes for  the oven to come to proper heat level.
Measure your flower and all other ingredients BEFORE you begin mixing.
This makes sure that you don’t forget something when putting it all together.
Keep out all distractions. It is easy to loose count of how many teaspoons, cups or other measure you have put, if you are interrupted in the midst of the process.
Use proper measuring tools. A cereal spoon is not a coffee spoon and a coffee cup is not a measuring cup. Use if possible grams or ounces for your recipe with a proper kitchen scale.
If however you use measuring cups don’t scoop the flour directly out of the bag, as you may get air pockets and actually use less flour than is called for. Use a knife or spatula to level the flour in the measuring cup. Don’t shake or tap to level it, as this will compact the flours.

For sugar or other dry ingredients you may use your measuring cup as your scoop, overfill and then use the knife or spatula to level it off.

When measuring liquids use a measuring cup designed for liquids, place the measuring container on a flat surface and fill to the proper measure while you are at eye level.

Never ever measure “smaller ingredients”, such as salt, baking soda, baking powder, vanilla or others just over your mixing bowl. Instead measure these over another bowl or even the sink until you get the proper measurement and then add it to the other ingredients. Small ingredients have a “sense of humor”. Just when you have nearly filled that ¼ or ½ teaspoon they tend to go into a free-fall especially if you are mixing over your mixing bowl... As a result you have accidentally doubled or tripled the amount that is called for, and ruined your cake.
Follow the directions in the recipe explicitly. It is a science and each step will have an effect on your cake’s outcome. Rely on a timer for mixing time and avoid under-or over-mixing.

After your cake is mixed, it is ready to go into the mould-but first be sure that your baking pan is prepared according to the direction provided in the recipe. Some recipes don’t require any preparation, but most will call for the pan to be oiled or greased which means spreading an amount of shortening or margarine or butter on the bottom and sides of the pan to help prevent the cake from stick. Wax paper or a paper towel will help distribute it evenly including the corners.  Others recipes may call for the pan to be greased and floured , which means adding a slight dusting of flour after the pan has been oiled., but before the cake batter is poured in. Sprinkle the flour on bottom and sides of the pan, then turn over and pat it to remove the excess.

When pouring the cake batter into the pan, be sure the pan is on a level surface and use spatula to spread the batter in the baking pan including in the corners.