Just wanted share a “what not to do.” I find that I go on about my cake successes but not my failures, which are just as essential in learning the craft.
Well, the big lesson (or reminder) for me is, never measure a small ingredient using a scale with graduations that are larger than the weight of the ingredient.
Case in point: the smallest graduation on my scale is 1 oz. I do not know what go into me that I decided to measure all my dry ingredients by weight, including the small measure of leavening.
The result was an over-leavened cake that fell spectacularly. I knew something was going to go awry five minutes after I placed the batter in the oven - it rose too quickly. Later, it developed a mottled surface and I knew exactly where I was heading.
Oh well, that batch of white chocolate whisper cake will make an excellent trifle.