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When making shortcake, be careful not to over-handle the dough, or you might end up with a heavy, tough cake.
Fill muffin cups 2/3 to 3/4 full for perfectly shaped muffins, or fill cups full for larger mushroom-shaped, bake-shop-style muffins.
Measure pastry ingredients carefully. Too much liquid makes dough soggy, too much flour makes dough tough, and too much shortening makes dough greasy and crumbly.
Traditional cakes are done when the top springs back after pressing lightly with a finger, or when a toothpick inserted near the center comes out clean.