Frosting Cool the cake thoroughly before frosting, unless the recipe instructs otherwise. Chill the cake between the filling and the frosting. The cake will be much easier to work with. Store whipped cream in the refrigerator at all times. Never walk away when whipping heavy cream or you may end up in the butter manufacturing business.
Ingredients Always use fresh eggs.
Eggs separate best when cold. Flour quality varies by brand and by season. If your batter feels funny, bake a small muffin to verify the result. Butter gives the best flavor and improves the shelf life of a quality cake. But margarine can be used in place of butter in most recipes with a minimal difference in flavor.