Here are some baking tips that you might like to pay attention to, I learnt this from Ina Garten, these tips are so useful to me, would like to share with you:-
1) First things first, baking is different from cooking, remember the measuring must be exact. Use a liquid measuring cup for wet ingredients - milk, oil, malasses etc and dry measures for dry ingredients - flour, sugar, cornstarch, nuts etc.
2) For flour, rather than sifting flour before measuring it, fluff the flour with the metal measuring cup and then scoop more than enough flour into the cup. Without tapping the cup at all, use a straight metal edge such as the back of a knife to level off the cup.
3) Baking is so much better with room-temperature ingredients. Leave butter and eggs out overnight or at least 2 hours is necessary.
4) Always used room-temperature eggs which normally give you a much lighter cake, and the dry ingredients incorporate much more easily.
5) Never crack an egg on the side of the bowl as there is a possibility that some of tiny egg shell may fall into the batter, rather crack it on the table and put it in a separate bowl to avoid bad eggs which might destroy the whole batter.
6) Superfine sugar are normally called 'caster sugar' in British terms. If you don't have superfine sugar, you can pour granulated sugar into a food processor fitted with the steel blade and process until finely ground.
7) If you don't have an electric stand mixer (like KitchenAid), you can always use a hand mixer instead.
