This one is definitely on my to-do list! I love lime-flavored anything! PJ, could you tell me the reasoning behind alternating between the flour and the liquid when making cake batters? I've always wondered what the purpose of this step is. And do you -- or anyone else in the test kitchen -- have an opinion on those magic strips that you soak in water and wrap around cake pans to keep them from doming while baking? Do you think they work? Are they worth it? Thanks again for all that you guys do! ~Susan Hi Susan, Great questions. The reason we alternate dry and wet ingredients all comes down to that baking basic, gluten. Because you don't want as much gluten development in cakes as you do in breads, you add some of the flour mixture is so that the flour will get coated in fat to "protect" it from forming gluten when you add the liquid. Also, by adding all the liquid at once, you would break down the nice homogenized egg/butter/sugar mixture you had going on, and you'd end up overmixing trying to get it all incorporated. (Thanks Pastry Chef Elisabeth!) The cake strips do work very nicely. I use mine at home quite often. PJ, how 'about you? ~ MaryJane

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