CAKE COOKING HINTS

RECLAIMING A DISASTER: (from busycooks.about.com)
CAKE STICKS TO PAN
1. Make sure to grease the cake pan using shortening or butter that is UNSALTED. Salted shortening will make the cake stick.

2. Try returning the cake to the oven for 3-4 minutes until the pan is hot. Then place the hot pan on top of a wet kitchen towel for about a minute.

3. Or you can spin the cake pan on a stove burner for a few seconds to heat the bottom. Also see [[http:busycooks.about.com/library/archive/blcakesci.htm|Cake Science]], my explanation of how the ingredients in cakes work together, along with [[http:busycooks.about.com/gi/dynamic/offsite.htm?sitehttp:www.joyofbaking.com/ButterCakeTroubleshooting.html|Troubleshooting Butter Cakes]].

NEXT TIME INSTEAD:  for sandwich or sponge cakes, they will come away from tins quite clean without breaking edges if, immediately on removing from the oven, the bottom of tin is wiped over with a cloth wrung out of cold water.

GENERAL ADVICE
* Read the recipe before you begin cooking.
* Make sure you have all the ingredients on hand. Or see [[http:busycooks.about.com/library/lessons/blequivalents.htm|Equivalents and Substitutions]].
* Get in the habit of setting a timer five minutes less than the recipe suggests. And carry the timer with you if you leave the kitchen!
* Never measure any ingredient over the mixing bowl or saucepan.
· Test your oven accuracy using an oven thermometer.
*  When breaking eggs, always break into a cup, emptying each one from the cup as soon as you find it is okay.
*  Add a tiny pinch of salt when beating eggs. They froth more quickly, and are stiffer than otherwise.