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What's the Purpose of Sifting Flour and Other Dry Ingredients When Baking? Kelly Vaughan © Provided by Martha Stewart Living mediaphotos / Getty Images When a recipe calls for sifting flour, confectioners' sugar, or cocoa powder, it may seem like an extraneous step, but it is actually the key to super light and fluffy baked goods. Whether you use a traditional flour sifter with a hand crank or a fine-mesh sieve, this baking technique serves a dual purpose. "One, you get a lot of air in the flour, so you get a light crumb," says Odette Williams, baker and author of Simple C...

How to Release a Stuck Cake from a Pan Kelly Vaughan © Provided by Martha Stewart Living Simon McGill / Getty Images Picture this: You've mixed the ultimate vanilla cake batter or a fudgy, decadent devil's food cake, poured it into the cake pan, slid said pan onto the oven rack, and set the timer. When the cake is baked and has cooled a little, it's time to release it from the cake pan. You flip the cake pan over onto a platter or cake stand and expect the cake to slide out seamlessly but it doesn't budge. Maybe you give it a pat or two to try to encourage it to fall gracef...

Novelty is a drug. We love new flavours, new recipes, the unusual, the unfamiliar. But most of us also have a core repertoire of dishes that are as much a part of us as the way we dress. We make them because we love eating them but also because we could turn them out in our sleep. I do make cakes that require work (layers of genoise, stripes of mousse-like filling, a glossy mirror of glaze on top) but these are project cakes, they’re not what I slide into the oven on a weekend afternoon. I have what I think of as a ‘capsule wardrobe’ of cakes, favourites that can be subtly c...