Measurements Method.

For cake, its important to get the measurement of ingredients right. Therefore, i have also looked up the correct way to measure the different ingredients correctly.

Here goes:

Reference: http://busycooks.about.com/od/howtocook/a/howtomeasure.htm

Here's a basic guide to measuring common ingredients:

• FlourStir flour in the storage container or bag. Using a large spoon, lightly spoon flour from the container into the measuring cup. Do not shake the cup and do not pack the flour. Using the back of a knife or flat blade spatula, level off the flour even with the top edge of the measuring cup. Don't use the measuring cup to scoop the flour out of the container. You can end up with 150% of the correct measurement if you do this! One cup of correctly measured flour should weigh about 112 grams.
• Baking powder and Baking SodaStir in the container. Using the measuring spoon, lightly scoop out of the container. Use that knife to level off even with the top edge of the measuring spoon.
• SugarSugar is measured by scooping the cup or measuring spoon into the container or bag until it is overflowing, then leveling off with the back of a knife.
• Brown SugarThis needs to be packed into the measuring cup. The sugar should retain the shape of the cup when it is dropped into the other ingredients.
  Powdered SugarPowdered sugar usually needs to be sifted to remove small lumps. It is measured by spooning the sugar into the measuring cup from the container, then leveling off with the back of a knife.
• Liquid IngredientsLiquids need to be measured at eye level. Using the liquid measuring cup, pour the liquid into the cup. Then bend over so you are on the same level with the measuring marks. The liquid should be right at the mark, not above or below.
  Shortening and Solid FatsButter and margarine have measuring amounts marked on the sides of the paper wrapping. One quarter pound stick of butter or margarine equals 1/2 cup. Solid shortening is measured by packing it into a cup so there are no air spaces, then leveling off with the knife. To easily remove fats from baking cups, spray them with a nonstick cooking spray before measuring. You can also use the liquid displacement method for measuring solid fats. For instance, if you want 1/2 cup of shortening, fill a liquid measuring cup with 1/2 cup of cold water. Then add shortening until the water level reaches 1 cup when you look at it at eye level. Pour out the water and use the shortening. Oil is measured as a liquid.
• Liquid Ingredients in SpoonsMake sure that you don't measure small amounts of liquid ingredients over the mixing bowl. It's just too easy to spill, and you don't want 2 teaspoons of almond extract when the recipe only calls for 1 teaspoon!
• Dry Ingredients in SpoonsIngredients measured in these small amounts still have to be measured carefully. Overfill the measuring spoons and level off using the back of a knife for the most accurate amounts. Accurate amounts of ingredients like baking soda and powder are critical to the success of any baked product.
• Chopped IngredientsPay close attention to whether or not an ingredient is to be chopped, diced or minced, and whether they are measured before chopping or after. Then the foods are placed in the measuring cup so the top is level with the surface.