If you want to know how to measure flour correctly for baking, weigh it on a digital kitchen scale whenever you have one. If you are working from cups, fluff the flour, spoon it into a dry measuring cup, and level it with a straightedge, and never scoop straight out of the bag. That is … Read more
A domed layer is usually the oven’s fault, not yours. If you want to know how to make a layer cake that does not dome, the answer is heat control: verify your oven with a thermometer, drop the temperature 25 to 50 degrees, and wrap the pans in damp strips so the outer edge sets … Read more
To substitute baking powder for baking soda, use three times as much baking powder as the baking soda your recipe called for, then cut the added salt by at least half and take a close look at how much acid is already in the batter. One teaspoon of baking soda becomes three teaspoons of baking … Read more