When making cakes always take care not to over/under mix because this will affect the appearance of your final product.
When you make cakes and you are using eggs always make sure that the eggs are at room temperature and that you always add them to the mix slowly. This will stop the eggs from curdling in the batter. If curdling occurs you can always try to heat up the mixing bowl by placing a bowl with hot water underneath.
When you bake any confectionary product they tend to colour and burn faster than a breaded product. This is usually due to the amounts of sugar in the recipe, so if a recipe has a high amount of sugar usually it will colour faster than one with less.
If you are ever unsure if a cake is baked in the centre, take a skewer and slowly insert it into the centre and pull it back out – if the skewer comes out clean with no batter residue then it is baked.
Once cakes are baked it is wise to leave the cake in the hot tin for a few minutes before you de-tin it. This is so that the cake sweats a bit and retains its moisture and doesn’t tear when you remove it.