Chances are you didn't do anything wrong, and a few small adjustments will fix everything. (via healthy_ish)
If you have an issue with the rise of your baked goods, expired baking soda or powder might be the culprit—especially if you don't bake often and those guys have been sitting around for a long time.. If the only box of baking soda you have around is the one that's been absorbing odors in your fridge for the last few years, it's probably a good idea to get a new box just for baking.
If you've got great pans, a fancy oven, and fresh chemical leaveners and your cake is still burnt, well, then you're probably looking at a case of user error. Which is OK! There are a lot of parts of any given baking recipe that seem like they wouldn't make a difference, but are actually totally crucial. Here are a few things you could have overlooked:. Especially when measuring flour, accuracy is important, so using only dry measuring cups—or better yet, weighing on a scale—is key.
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