We all want to know the secret to a prize-winning cake like grandmother used to make! Here are a few secrets to get you started!

Start by using room-temperature ingredients. This will give your cake better volume.

Using shiny, aluminum cake pans will produce a tender, golden crust.

Stir flour and loosen it up before measuring. This will help you get an accurate measurement.

Firmly tap the pan with cake batter in it on the counter to eliminate air bubbles. Only use this tip in cakes where you don’t want air.

Always bake a cake with the rack in the center of the oven, unless the directions specify otherwise.

Most cakes can be stored, covered, at room temperature for up to three days. If the filling or frosting has eggs, cream cheese or whipped cream, store the cake in the fridge.

An unfrosted cake can be frozen and stored up to four months for a later use.

Published 6/3/09