* BE accurate with measuring !
* WHEN using the "creaming" method (to prepare the slice), always cream the butter before adding the sugar (of your choice). THIS incorporates more air in the mixture, increasing the lightness of the product !
* SLICES are cooked when they come away from the sides of the tin and if the recipe is of a pale constitution, then the colour is also golden. (CAKE-based products are cooked when they are "springy" to the touch and a skewer comes out clean when inserted in the centre.)
* Do NOT overcook slices; they harden when cooling !
* STORE slices in an airtight container in a cool, dry place !
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