Baked cakes can fail because we use substitutions, are not accurate with our measurements, or don’t give the proper amount of attention to detail. It is a strict science. If you combine the called-for ingredients in the correct proportions it works and the end result is something to be really proud of, no matter how fancy or simple the recipe may be.

Tips for Baking:

- Follow the recipe exactly (if you substitute, it may not work).

- The correct oven temperature is imperative (if you have an old oven, place a small thermometer inside to check that it is accurate).

- Don’t open the door once a cake or dessert is inside, unless you absolutely need to.

- Ingredients combine better if they are at the same temperature (leave your eggs and butter out before you start using them).

- When adding fruit or nuts to a cake, toss them in a little flour before you stir them into the batter (this prevents them from sinking to the bottom).

- Bake cakes on the middle shelf, unless otherwise instructed

- If you are baking in a low, flat pan or baking sheet, use one that won’t buckle in the heat (which is common with cheaper-type pans).

Recipe: Sticky Lime and Coconut Cake