By Baking a wedding cake can add a personal touch to the day without pushing your nerves to the limit. Not only can a homemade cake help minimize your budget, but it may provide the flexibility to have exactly what you want. Get organized and follow these tips:

1. If your oven temperature is questionable, invest in an oven thermometer. Some ovens might be off by as much as 75 degrees.

2. Preheat your oven to the correct temperature. If you are using glass

pans, reduce oven temperature by 25 degrees.

3. Shiny coated pans reflect the heat, and are your best choice for cake baking. Grease and lightly flour the pan and cover the bottom with greased waxed paper.

4. Position pans as near to center of oven as possible. Pans should not touch sides of oven or each other.

5.Cake is done when the sides shrink slightly away from the pan and a cake tester or toothpick inserted in the center comes out clean.

6. Cool cake in pan for 10 - 15 minutes before loosening the edge and turning it out onto a wired rack to cool.

Prepare all the necessary ingredients.

Before mixing the batter, prepare the pans, turn the oven on, and make sure the rack is in the center.

Have all ingredients at room temperature for best results.

Cream butter and sugar until light and fluffy or as long as the recipe directs.

Always sift flour, baking soda, baking powder and spices to avoid lumps.

To speed up the softening of cold butter, slice and let stand for about 10 minutes.

Toss nuts, raisins and fruits in the batter last. This will avoid color bleeding.

For a lighter cake, separate the eggs. Add the yolks to the butter mixture, whip the egg whites and then fold them into the final batter.

Use cocoa powder instead of flour for dusting a greased pan when making a chocolate cake.

Scrape sides and bottom of bowl frequently with a rubber spatula during mixing.

Spread batter evenly in pans.

If using melted chocolate, temper it slightly with some of your batter to prevent lumps.

-Tips courtesy of Partywiz.com