Reduce baking powder by 1/8-1/4 per tsp.

Reduce sugar by 0-2 Tbsp. per cup

Increase liquid by 2-4 Tbsp. per cup to counter-balance rapid evaporation of liquids

Use cold water and large cold eggs to give cake extra strength

Don’t over-beat eggs to prevent too much air being added

Generously grease and flour cake pans to prevent cakes from sticking – with the exception of angel food and sponge cakes, which should always be baked in ungreased pans

Fill pans 1/3 to no more than 1/2 full to avoid batter overflow caused by rapid cake expansion

Increase oven temperature by 25 degrees to help “set” the batter before it over-expands

Reduce baking time about 20 percent to prevent over-baking at the higher temperature

For yeast cakes, watch dough carefully since they rise more quickly. Judge rise time by change in dough’s bulk, not by the amount of time it takes