Add 1 to 2 tablespoons of Wilton Meringue Powder; it makes the cake rise higher.

In preparing the cake pans, use a 2 inch wide paint brush to "paint-on" the vegetable shortening. Then dust with the flour. If any area is still shiny, "paint" with more shortening and dust with flour.

Don't fill cake pans more than 1/2 full.

Let your completely cooled cake rest in an airtight container a day or overnight before icing it.

Use a cake leveler or a serrated knife to cut off mounded top of cooked cake. Invert cake and use a wide paintbrush to brush away any crumbs.

When icing the top of the cake use a lot of icing. Don't let your spatula touch the cake. You'll get crumbs in the frosting.

Have trouble icing the sides of a cake? Wilton has a tip, no. 789, that's made just for it.

After icing the cake, let it rest at least 15 minutes. Smooth out the cake using parchment paper. Place the parchment paper on the cake and gently smooth out the icing.

Only bought a one layer cake mix? Torte it. Slice the cake horizontally. Create a dam with a ring of icing (made by squeezing icing from a decorating bag through a tip) on the outside edge of the first half of the cake. For the filling, use a child's size container of snack pudding. Spread it inside the ring of icing. Put the top half of the cake on and ice as usual.

To keep holes and tunnels out of your cake, run a knife through the batter after you have finished mixing it. This removes air holes.

To keep loaf cakes fresher longer, cut slices from the middle rather than from the end. When you're finished slicing, firmly push the two leftover sections together to reform a loaf. This way, you eliminate leaving an exposed, quick-to-dry-out "end" slice.

To prevent a freshly-baked cake from sticking to the serving platter, dust the platter with confectioners' sugar.

An angel food cake will slice neatly without crumbling if you freeze it first, then thaw it.

To prevent cake filling from soaking into the cake, sprinkle layers lightly with confectioners' sugar before spreading filling.

For a fast topping, place a paper doily on top of the cake. Sift
confectioners' sugar over it. Lift the doily off gently.

Use cold coffee instead of water when making a chocolate cake from a box. It gives the cake a rich, mocha flavor.

When baking a chocolate cake, don't use flour to "dust" the pan. Use cocoa instead. This way, the white flour "dust" won't cling to the sides of the cake.

To cut a fresh cake, use a wet knife.

The cake is done when it shrinks slightly from the sides of the pan or if it springs back when touched lightly with the finger.

If the top of your cake is browning too quickly, place a pan of warm water on the rack above the cake while it is baking in the oven.

To split a cake into layers, loop a length of waxed dental floss around the outside of the cake at the point you want the cut, then cross the ends and pull gently but firmly. The floss will cut right through the cake.

To prevent cakes from cracking while they cool, add one envelope of unflavored gelatin to the dry ingredients of any cake batter. This will prevent cracking, and will also make the cake fuller. The gelatin does not change the flavor or moistness of the cake.