"I like aluminum pans for cake baking. They heat up quickly, they don't retain a lot of heat and they cook pretty evenly. Don't reduce the sugar because that is going to affect the moisture in your cake, not only the sweetness. Oil is great for cakes. It keeps them really tender. It also extends the shelf life. Butter is great for cakes because it tastes really good. This one uses cake flour. Cake flour is more finely milled, usually made from a softer wheat."
"You can absolutely make cakes in advance, which is essential for party planning. Chill them completely. Wrap them individually with plastic wrap really well. And then I like to freeze them. I think freezing is the best way to just lock the baked good in. When you're ready to frost them, you can take them out and let them thaw at room temperature."
Aluminum pans heat quickly, release heat easily, and promote even cake cooking. Reducing sugar decreases cake moisture as well as sweetness. Oil-based cakes stay tender and last longer, while butter adds superior flavor. Cake flour is finely milled, gelatinizes at a lower temperature, and produces a lighter, finer crumb that sets faster and holds suspended ingredients. Use a spatula technique that mostly moves the pan rather than the spatula when frosting. Test doneness by inspecting moist crumbs. Cakes can be baked in advance: chill completely, wrap tightly, and freeze; thaw at room temperature before frosting.
Read at www.nytimes.com
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