How to cool a cake
Follow cooling instructions carefully to ensure that the cake does not stick to the pan. Always cool cakes completely on a wire rack before topping with frostings or fillings.
How to cream butter
An important step in mixing cake batters is the creaming of the butter. This incorporates air into the butter for a lighter cake. Room-temperature butter (about 70°F) is best for creaming. Beat the butter only until it is soft and creamy. If the butter begins to look curdled, it was too warm or beaten too much. If this happens, refrigerate the butter for 5 to 10 minutes and continue beating.