THESE ARE BASIC RULES for surest, best results!

A bit of care brings results in preparing pans

Watch your baking temperatures—finally, test the cake

Do measure all ingredients accurately with standard measuring cups and standard measuring spoons. A standard measuring cup is an accurate half-pint measure—the equivalent of 16 level tablespoons. It is grooved on one side to read ¼, ½, and ¾; on the other, to read ⅓ and ⅔. A standard tablespoon is equivalent to 3 standard teaspoons. Always sift flour once before measuring, and remember that all standard measurements are level.

Do mix carefully. Follow exactly the mixing directions given in each recipe. The way you combine and handle your ingredients is important.

Do use the type and size of pans specified in the recipes, and prepare your pans before mixing. A greased paper lining in pans for large butter cakes gives added protection.

Do handle cakes carefully, after baking. Place butter cake and pan on cake rack, for about 5 minutes; then remove from pan, and turn cake, top side up, on rack to finish cooling. For sponge cakes, follow directions given in recipes.

Don’t guess about your baking temperatures. If your stove does not have an oven heat regulator, use a portable thermometer. It does not control heat, but it does tell you when to adjust the baking temperature.

6