Have you ever tried baking a cake from scratch and had the resulting cake function better as a doorstop than a cake? Or...try to make meringue and find you can't get the egg whites to form stiff peaks? Maybe you baked a cake and then destroyed it trying to get it out of the pan? Read my Three Tips and I promise you'll start getting better results!

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Different cakes, cookies or meringue can have different styles. Here are some of the guidelines I do for baking.
1. measure everything right to avoid overmixing and overbaking
2. follow recipe well (only improvise if you think it would be right)
3. metal cups for dry ingredients and glass cup for liquids
4. preheat oven
5. always measure flour
6. use oven thermometer if necessary
7. properly store ingredients
8. always make sure you have clean hands when baking.

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