In successful cake making, select the best ingredients, mix them together and pour into the right size pan, bake at the right temperature and for an appropriate time, frost and decorate to add flavor and eye appeal.

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Pour the batter into the prepared pan, smoothing the top with the rubber spatula.

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Pour the turkey stock into the pan and turn the two burners on medium-high heat.

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Put the chicken into a large pan, pour water to cover, add the peppercorns, carrot and onion, and season with salt.

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Scatter the olives over the chicken, and pour the orange juice and chicken broth into the pan.

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When this sticky mixture turns light brown, put a strainer on top of the saucepan, and pour all the turkey juices from the roasting pan into the saucepan (ask one of your helpful guests to hold the strainer steady).

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Pour oil to a depth of about 1 inch into a large saute pan and heat to 350 degrees Fahrenheit on a deep-frying thermometer.

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Pour water into the bottom of a lidded deep pot wide enough to hold 9-inch cake pan.

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Carefully pour the hot oil into a glass measuring cup, leaving as many of the browned particles in the pan as possible.

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