If you are well-organized and have thoroughly read the recipe before you begin, you will find baking a pleasure and will produce more successful baked products. Look up any unfamiliar terms or techniques. Assemble all of the equipment and ingredients in advance. Measure all ingredients precisely; have them at the specified temperature and in the condition indicated in the recipe. Check the oven temperature and allow time to preheat. Even the best bakers fail to achieve perfect results every time, but some difficulties can be easily detected:If butter cake batter curdles:

- Each egg was not sufficiently mixed in before the next one was added.- Batter was beaten at too high a speed. If it starts to curdle, ignore it or reduce the mixer speed to medium or medium-low and add one tablespoon flour per egg.If cake falls in the middle:

- Batter was overbeaten, creating excess aeration that cake was unable to contain.

- Too much sugar was added to the batter.

- Too much baking powder was added.

- Too much liquid was added.

- Cake was undercooked.

- Oven door was opened before cake was set or cake was disturbed because oven door was closed with too much force.If cake peaks in the center:

- A hard, high-gluten flour was used instead of a soft, cake flour.

- Batter was overbeaten after flour was added. (This overactivates the gluten in the flour, creating a tough cake.)

- Oven was too hot. Cake rose too quickly.