Have you ever noticed inconsistencies in your baked goods? Maybe the brownies didn't rise as much as the last time; the cake texture wasn't quite as light as you remembered. I certainly have - even when it's a recipe that I've made a zillion times, and I think I am making it exactly the same way! What made the difference? Recently I was reading a recipe posted by my friend and baking methods expert, Jenni Field, for her Decadent Chocolate Pound Cake (you really MUST make this, BTW - just sooo delicious). A single "click" on a link for the creaming method in her discussion of the recipe became a "light bulb moment" for me! Little did I realize how critical that familiar phrase we know so well, "Cream the butter and the sugar...", is to the success of the final product. There's a LOT MORE to this technique than you realize! Listen up as Jenni gives us the in-depth explanation of this method and why it is so important to the final result. She also shares a yummy recipe for her Whipping Cream Pound Cake so you can test out your newly acquired knowledge. I promise, once you incorporate this method into your baking, you will be rewarded with consistently perfect results. It will really be your "Better Baking Epiphany"!