8. Avoid going overboard when addressing your crowd.

Did you know that over-beating your doughs causes the gluten in the flour to become activated? Every prospective pastry maker should be aware of this pastry tip.

And it is that if you beat your cakes vigorously, they will be stiff, thick, and lack any sponginess.

Just enough beating should be done to thoroughly combine the pastry ingredients. After completing that, you can and ought to cease combining!