Foolproof baking: 25 secrets revealed so you never mess up

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Don't mix too much

It's a classic amateur baking error to mix the batter for hours. Once the flour is incorporated, you only need to mix until it's no longer visible and the dough is homogeneous—no longer than that! Over-mixing the batter will give your cake an unwanted rubbery texture because the gluten contained in the flour will have been overworked.