Bundt, chiffon, angel, sponge, carrot, coffee, marble... there is nothing as multifaceted as cake. With so many varieties and techniques, you’re bound to face a few challenges.
References
-Friberg, B. (2002). The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition. New York, NY: John Wiley & Sons.
-Gisslen, W. (2005). Professional Baking. Hoboken, NJ: John Wiley.
-Labensky, S. R. (2005). On Baking: A Textbook of Baking and Pastry Fundamentals. Upper Saddle River, NJ: Pearson-Prentice Hall.