Folding:
When incorporating dry ingredients into a batter, it is important not to over-mix. Folding is often better for cakes than stirring. To fold, use the broad side of the spatula, like an oar moving through water, to suspend the dry ingredients in the batter. Turn the bowl regularly, making sure you bring the ingredients together evenly.

Get ten more how-tos for cake making, including preparing your pans, creaming, beating and icing the cake.