Do you wish to make a cake from scratch but are scared it won't come out well? Or have you tried to make a cake in the past and been let down? In this video I'll take you through several good cake baking tips and advice so you can keep clear of the frequent pitfalls with measuring out cake ingredients and creating the batter, and make some wonderful cakes. Baking a cake involves a lot of chemistry so the number one tip is to stick to the recipe very closely so that the chemistry works. The sequence you add the ingredients, the way you add them and the way and time you mix them are all crucial. The second tip is to precisely weigh and measure each ingredient. Be careful with flour - weigh it with scales instead of measuring it in a measuring cup. Flour compacts incredibly easily and using a measuring cup can lead to a 50 % variation in the amount you put in. You should always measure small quantity ingredients with measuring spoons as a small difference in their amount can have a significant impact on the end result. Tip number 3: Opt for either imperial or metric measurements and stick with that choice for all of the ingredients. Combining the two in the same recipe will mean the ingredients will not be in the proper proportions. My final tip for baking cakes: unless the recipe tells you otherwise, all ingredients must reach room temperature before you start. The chemistry comes into play once again here: ingredients such as butter and eggs need to emulsify in the cake mix and this won't happen properly if they are too cold. Measuring small quantity ingredients accurately is essential so to get a set of premium stainless steel measuring spoons at 70 % discount click the link below or go to www.measuringspoons4u.com. Subscribe to the Natizo Kitchen YouTube channel for more helpful videos. Like us on Facebook http://www.facebook.com/NatizoKitchen Follow us on Twitter www.twitter.com/natizokitchen…