So, here are some basic about making a cake from scratch.
When baking from scratch always be sure to use quality, fresh ingredients, such as: baking powder or baking soda, both need to not be out of date. that will make a difference as to whether your cake will rise or not.
Always preheat your oven to the correct temperature and be certain to place the cake pans directly in the center of the rack.
The flour you use can make a difference. If you sift it into your mixing bowl, rather than just dumping it, you cake will be a little more airy and fine. It is also best to use cake flour which is milled from soft wheat with lower levels of protein and gluten.
Follow the recipe carefully, measuring everything as written down. Know that the creator of the recipe has already gone through every aspect of it and figured out exactly how much of what should be used. The ONLY time you should adapt a recipe, is if you already know how to adjust it accordingly for your adaptations. This skill only comes with time, experience and failure. But generally, fantastic recipes come through this trial and error part.
Your altitude will make a difference in baking cakes successfully. Highaltitudebaking.com has a fantastic adjustment chart for the specific adjustments which are necessary for a successful recipes.
Cake mixes, somehow, simply don't fall as easily. But those cakes which are baked from scratch can do so in the blink of an eye.
So good luck and have fun!
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