Before you start to mix, read the recipe carefully to be sure you understand the method. Then assemble all the ingredients and utensils. Measure accurately, using standard measuring cups and spoons. Use the type and size pan called for in the recipe. 

Preheat oven to the specified temperature. Prepare the pans. You'll find that cakes are more easily removed if plain paper, cut to fit the bottom of the pans, is used. It is unnecessary to grease them. In pouring the batter into pans, spread it to the sides and fill all corners so that your finished product is even. Tap the batter-filled pans lightly on the table to break up any air bubbles.

Cakes with shortening are done when the top is delicately browned and the cake shrinks a little from the sides of the pan. Cake will spring back when you press it lightly in center. Warm cake is fragile so let it stand in the pan five minutes before you turn it out. This way it becomes rigid enough to take the necessary handling. Loosen the edge with a knife and turn it out on wire rack to cool. Pull the paper off immediately.  Cool the cake before frosting; brush off loose crumbs and place bottom sides together with frosting or filling.

More Baking Topics

Basic Baking

High-Altitude Changes

Conventional Cakes