I've been wondering how to make my cake recipes not so tight and dense when they're refrigerated. I thought it would be a matter of changing the recipes, but a baker I know said it was in how I mixed it. I mix the wet ingredients then add sifted dry ingredients and whip until no lumps. He said I should start with dry and add about half of the wet and whip. Then slowly add the rest of the wet. The whole idea was to incorporate a lot of air into it. Before I waste ingredients, can anyone else vouch for this method?