Liquids and eggs should be about room temperature.
Use a wooden spoon for stirring.
Always prepare cake pans by greasing thoroughly and dusting with flour.
Use a rubber scraper to keep spoon and bowl clean so batter will mix well.
Get the last of the batter out of the bowl with the rubber scraper.
Cake is done when a toothpick stuck into center comes out clean.
When two times are given in the recipe (as 20 to 25 minutes) set timer for first and see if cake is done. Give extra time if needed.
Set pans on cooling racks when they come from the oven.
After 10 minutes turn cake from pans to finish cooling on racks.
Cakes are ready to ice when cool.