| It really can be quite pretty and fun | Now is a good time to add the vanilla extract, too |
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| When done, the surface of the cake should spring back after being gently pressed with a fingertip | Be sure to take your time here, because once you start adding in more ingredients, you cannot go back |
If you want some extra insurance, stop the mixer while there are still a few streaks of flour remaining and mix the rest of the way by hand with a rubber spatula.
23| Once the milk is mostly absorbed, stop the mixer and scrape down the sides and bottom of the bowl | it takes about three to five minutes at medium to medium-high speed |
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| Let the cakes completely cool before trimming, cutting, or frosting | If you try to remove a cake that is too hot, it may break into pieces |
| You may add the eggs while the mixer is running on low to further incorporate them | This also makes for a more evenly mixed cake batter |
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| This way also makes sure that no dry pockets are left at the bottom of the bowl | The eggs should be room temperature to create smoother, more homogenous batter — if the eggs are cold, the batter may appear curdled |
Wait for about 15 minutes, or until the cakes and pans are cool enough to handle, before removing the cakes from their pans.
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