
The cake in this picture is a perfectly baked and structured cake. It is not leaning and very sturdy which is a very planned out mathematical process. As you will see in the later picture, things can go awry if exact measurements are not followed.
I would have to say that I am an amazing baker (not so much a cook though), so I realise the importance of using exact measurements. There is no such thing as approximating or estimating numbers when baking a cake. It just will not work-guaranteed. Not only are measurements important, but many people do not realise the significance of such factors as speed of mixing and the length of baking time. All of these factors although they are pre-determined in most recipes are calculations that sometimes take years to perfect.With the first batch of cupcakes I ever made, I remember that I left the mixer on for too long and I had the wrong shaped paddle and the cupcakes as a result were not much denser than I would have preferred. Same thing with the frosting. If you don't stop whipping and mixing at the exact moment required the entire consistency will be a flop!!! I actually attended a week long course on cake baking at The Bonnie Gordon School of Cake Decorating and that was one of the first things we learned. Numbers, speed, mixing time and baking time must be exact. One second can ruin an entire batch of cupcakes. Estimation is not allowed and creativity is only limited to decorating. The following picture depicts what may happen if the angles and sizes of cakes with many tiers can be destroyed if they are not properly constructed.

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