Is there a big difference between using fresh and dried herbs in baking?

I use a bench scraper and turntable. Chilling the cake between layers of frosting helps too.

I found that giving the dough a longer fermentation time helps with texture

I use baking powder for cakes and baking soda for cookies. Works well for me.

I’m new to baking. What are the must-have tools for a beginner?

Invest in a digital scale. Weighing ingredients is much more accurate than using volume measurements.