So if I was to do Darcie's delectable yellow cake, I would simply cut the baking powder in half, from 1 tablespoon to 1/2 tablespoon? And then do the paper towel and foil cake ring construction? Sounds too simple! Of course, when I first started doing cakes, we used packaged cake mixes (yes, I can hear you all clucking your tongues) since our so-called kitchen was minimalist to the extreme. We baked cookies, cakes, lasagna and all in a toaster oven. Since ants were a major problem in our first apartment, stuff that came sealed was often our first choice. Anyway, now that we have a different place and make most everything from scratch, this sounds very good. And I will try that with our chocolate cake recipe too, which my wife often bakes for her potluck gatherings.
Slightly off topic, one bakery here produces the lightest cakes (a strawberry flavor, in this case)! These are noticeably less dense than any other cake that I've either bought or baked. While I was browsing the King Arthur website, I noticed a hint saying to add 2 - 4 tablespoons of
corn starch to "lighten" a cake. I have no idea if this is what the bakery is doing, but has anyone here tried this? Reference:
KA Baking Tips: Cake Primer