Connecting Musical Equipment in the Recording Studio

Setting up equipMent in a recording studio often involves large numbers of wires and connections between different pieces of equipMent. Many different types of cables can be used to connect musical equipment. Some can be used for a number of different purposes, and can therefore be a more cost-effective choice. Other types of cable are only suitable for a particular specialized function, but they may be the only type capable of performing that function. If you are putting together a new recording studio, then you should consider how you will need to connect your equipment before you begin to buy anything. This will help you to pick pieces of equipment that can easily be connected to each other, and to plan the best layout for your studio.

Microphone cables in professional recording studios are typically XLR cables. These are also known as canon cables. Microphone or XLR cables can also sometimes be used with other types of equipment. XLR cables are balanced and have three cores and three pins. They may be either mono or stereo, and they can also be either analogue or digital.

Digital XLR cables can be used to connect two digital devices together, for example a digital microphone and a digital microphone pre-amp. Low amplitude analogue mono XLR cables may be used to connect an analogue microphone with a microphone pre-amp or a mixer. They can also be used to connect a guitar DI box to a mixer. High amplitude analogue mono XLR cables can be used to connect mixing desks with professional tape recorders, effects units or dynamic processors.

Jack Plug cables are also used in recording studios. They are usually 1/4 inch jacks. These cables may be either mono or stereo. Some are balanced, but others are unbalanced. All are analogue. An unbalanced mono jack Plug cable can be used to connect drum machines, keyboards, samplers, sound modules and other pieces of equipment to a mixing desk or audio interface. They may also be used to connect a guitar with a DI box or amp. Consumer grade tape recorders or consumer 2 tracks can also be connected to recording studio equipment using this type of cable. Unbalanced stereo jack Plug cables are used to connect headphones. Balanced mono stereo jack cables can be used to connect some semi-professional tape recorders, 2 tracks and effects units to recording studio equipment such as mixing desks.

Phono Plug cables can be used to connect consumer grade equipment with equipment in the recording studio.

MIDI cables with Firewire or USB connectors can be used to connect pieces of equipment such as keyboards, mixers and microphones with a Computer.

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How to Make a Proper Introduction

Have you ever questioned your introduction skills? If not, you should since making a proper introduction is a form of business etiquette and sets the tone for how others will perceive you. Learning proper introductions not only enhances your business savvy but boosts your self-confidence.

Four years ago, I was meeting with my boss, awaiting our guest. As our guest arrived, I escorted her to meet the boss. I'm an astute business professional who has worked with U.S. Senators, dignitaries, and CEOs; however, at this moMent of introduction, all confidence flew out the window. They were both VIPs in the world of business so who do I introduce first: man or woman, boss or guest, older or younger, tall or short?

Honestly, it was all a glaze as I failed to make a proper introduction while feeling like a dried up raisin in the sun. At that moMent, I vowed to improve my business savvy and learn how to make a proper introduction to exude competency and confidence. Making a proper introduction demonstrates your level of acuMen and respect for others.

Like the old adage goes, "You never get a second chance to make a good first impression," which includes making a proper introduction. When you lose your self-confidence, it's conveyed in your posture, facial expressions, intonation, attitude, and demeanor, so even if people never tell you, which they won't, they recognize your mistakes and lack of confidence.

To avoid feeling socially awkward and to present a poised, polished, and professional image upon meeting and making introductions, here are eight guidelines to follow:

1. Introduce people in business based on rank, not gender or age.
2. In business, the client, guest or visitor outranks the boss or co-worker and should be introduced first.
3. WoMen and men should stand when introduced. Always smile and maintain eye contact.
4. Shake a woman and man's hand the same, straight up and down. Extend a good, firm (not painful) handshake to exhibit respect, trust, and acceptance.
5. Keep the forms of adDress equal to avoid differential treatment or the appearance of preferential treatment.
6. Never use an honorific such as Ms., Mr., or Dr. to introduce yourself.
7. Demonstrate professionalism and credibility by clearly stating your full name.
8. Do not call a person by his or her first name when meeting or being introduced for the first time. Use their title and last name until invited to be on a first-name basis.

Maintaining a competitive edge in the business world differentiates you from the competition. The most important advice I can give you is to keep learning and enhancing your business and social skills to boost your success with etiquette.

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The Best-Ever Chocolate Cake

2-Cups all-purpose flour
2-Cups sugar
1-teaspoon baking soda
1-teaspoon salt
1/2-teaspoon baking powder
3/4-Cup brewed coffee(cooled)
3/4-Cup evaporated milk
1-tablespoon lemon juice
1/2-Cup shortening
2-large eggs
2-teaspoons vanilla
4-ounces melted semi-sweet chocolate (cooled)

1. Heat oven to 350F
2. Grease and flour baking pan 13x9x2 or two9inch rounds or three 8 inch round layer pans

3. Measure out the evaporated milk and mix in the lemon juice. Let stand while you gather the rest of the ingredients.

4. Measure all remaining ingredients (flour, sugar, baking soda, salt, baking powder, shortening, eggs, vanilla, and melted chocolate) and place in the bowl of your stand mixer. Start the mixer on slow speed to start mixing the ingredients. Add the 3/4 Cup brewed coffee to the milk mixture from the previous step. The lemon juice will have caused the milk to look slightly curdled. This is what you want. Gradually add the milk coffee mixture to the rest of the ingredients in the mixer bowl. Should be added in 3-4 additions with the mixer running.

5. Beat 30 seconds on low speed to moisten the ingredients. Scrape down bowl as needed

6. Beat 3 minutes on high speed, scraping bowl occasionally

7. Pour evenly into pan(s)

8. Bake oblong pan 40-45 min or layers 30-35 minutes. Or, until a wooden skewer inserted in the middle comes out clean

TIP: You can make this cake even more decadent by adding 3/4 Cup chocolate chips to the mix at the end of the mixing time. This cake is great for a 2 or 3 layer cake but is too delicate to use for torting layers (dividing the layers to create more layers)

Frosting and filling recipes are not included in this article. I use a Chocolate Cream Cheese Filling between the layers. For the frosting, I use a cooked Chocolate Fudge Frosting. You can find both of these recipes on my website. Really, any favorite frosting recipe you have will work well. I just like that particular combination of flavors because it gives a different taste to each chocolate used. Coffee enhances the flavor of the cake, the cream cheese adds a twang to the filling, and the frosting is a deep, rich chocolate taste. I have also used a raspberry filling with this cake and it was very good. Coffee frosting with this cake recipe is very good as well.
Preparation time: 15 minute(s)

Cooking time: 30-35 minutes for layers. 40-45 minutes for a single pan.

Number of servings (yield): 12

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Tips on Cake Baking

A Great Cake is Moist and Flavorful!

1. Choose recipe and read thoroughly. If there are any terms you are unfamiliar with, check them out on the Internet.

2. Use fresh ingredients

3. Bring eggs and butter to room temperature

4. Preheat oven-make sure rack is close to center (with exception of Angel Food cakes which need the rack at lowest position).

5. Be sure to use the correct cake pans. Visualize your decoration with frosting, choose cakes accordingly. Most popular birthday cakes are sheet cakes because you can write a lot of words on them. Second most popular is two round pans because cake is so much more tasty with frosting between layers. Cake pans can be round, square, sheet, tube, Bundt or cupcakes. Your recipe may suggest the best cake pans to use.

6. Grease the pans with shortening. Take a small sheet of waxed paper and wrap it around your index and middle finger. Dig into the shortening and apply same to the cake pan. You need quite a bit of shortening-make it look like white layer of cold cream on your face. Be sure to get right into the edges so the cake won't stick. [DO NOT GREASE OR FLOUR ANGEL Food CAKE PANS]

7. Flour the pans. Take about 1/4 cup of flour and sprinkle it over the shortening. Pick up the pan and hit the sides so the flour will distribute equally. You want the flour to adhere to the shortening, but you don't want mounds of flour. Toss the excess in the sink. Repeat with additional pans.

8. Use paper liners when making cupcakes as this provides ease in decorating and clean-up.

9. Gather and measure all ingredients before you start mixing. Use medium bowl for flour and small bowls or containers for salt, baking soda, extracts etc.

10. Dry ingredients are measured with dry measuring cups and spoons. Dry measuring cups look like small bowls and there is one for each amount. (ie. ½ cup). When you measure dry ingredients, overfill the cup while holding it over your container. Then run a knife over the top of the cup to level the ingredient with the absolute top rim of the dry measuring cup. Use this same technique with measuring spoons when you are measuring dry ingredients like baking powder, baking soda, salt.

a. An exception to the dry measure technique is when you are measuring brown sugar. You must compact the brown sugar in the dry measuring cup by mashing it with your hand into the bottom of the dry measuring cup. Fill it to the top and scrape off excess with a knife.

11. Only liquid ingredients are measured in glass measuring cups. Glass measuring cups have lines drawn to designate the amount (ie. 1/3 cup, 1 cup, 2 cups, etc.). You measure small amounts of liquids (ie. Vanilla extract) with measuring spoons. They should be filled to the rim. It's a good idea to have at least two sets of measuring spoons, one for dry (salt, baking soda) and one set for liquid.

12. When measuring margarine or butter use the measuring guide located on the stick wrapper and cut evenly. Then let it come to room temperature. If you are using margarine or butter from a tub, it's a good idea to place a small piece of saran wrap inside the measuring cup and then spoon the butter (or shortening) into the cup, this makes for easy clean-up.

13. For extra moist cakes (and muffins), add 1 Tablespoon of sour cream to your batter.

14. Follow your recipe for the order in which to mix your ingredients. Very few recipes say to dump all ingredients in at once. Often, you need to beat in eggs one at a time on low speed.

15. Use an electric mixer, if at all possible. It is much better at mixing your ingredients than you can do by hand. Mixing by hand in a large mixing bowl is possible, but it takes at least 300 beats to properly mix a cake. When you can see no flour or dry ingredient, your cake batter is properly mixed. Stop the mixer occasionally to scrape the batter from the sides of the mixing bowl. An electric mixer will do your work in two to three minutes.

16. Use a sturdy wooden spoon for adding in ingredients like chocolate chips, nuts or dried fruit. Take a few tablespoons of flour and mix with the dried fruit. This will prevent dried fruit from sticking together.

17. Pour the cake batter into the prepared cake pans. Use a rubber spatula to scrape as much of the batter from the sides and bottom of the mixing bowl and beaters as possible. Smooth out the batter so that it reaches the sides of the prepared cake pans.

a. If using two pans, try to get the batter evenly distributed between the two pans. Some cooks use a measuring cup to evenly distribute between the two pans, but that takes time. You do need the two pans to have approximately the same amount of batter so that they will rise and cook the same in the same oven.

18. Carefully, put cake pans in the pre-heated oven.

19. Some ovens require you to change from pre-heat setting to bake setting. If this is required, please do so. Preheat uses both the top and bottom heat eleMents and baking only uses the bottom. So if you don't want to scorch the top of your cake, be sure to set the oven on BAKE.

20. Set a timer. You can set it 5 minutes less than the recipe calls for. Peaking that late in the process will not make the cake fall.

21. DO NOT OPEN THE DOOR, until the timer goes off. If you open an oven door while a cake is rising, the cold Air from the kitchen will rush in and cause the cake to collapse.

22. Cake is ready when the sides have gently separated from the sides of the pan. Best test is to stick a toothpick into the center of the cake. If it comes out clean, cake is ready. If there is batter stuck to the toothpick, return to oven for 5 to 10 minutes. Test until toothpick comes out clean. [Pull the rack with the cake pans halfway out of the oven, then test. ]

23. When cakes are ready, remove from oven and place on cooling racks on kitchen counter. Set timer for 10 minutes. Do not disturb the cakes.

24. After 10 minutes, run a butter knife around the edge of the pan (between the pan and cake) to ensure the cake has loosened sufficiently around the edges. Place a cooling rack over the cake with one hand and gently turn the cake over with the other. If you have used enough shortening, your cake pans will lift off the cake layer easily. If not, you may have to gently shake the pans to separate them from the cake. Try not to tear the cake at this point or you will be covering your mistake with frosting.

25. Cool THOROUGHLY before frosting. When you place the palm of your hand on the cake, and it feels cool, you are ready to decorate. It may take 30 minutes to cool.

High-Altitude AdjustMents

* For each cup of flour, increase by 1 tablespoon. Add an additional egg to rich cakes to prevent them from falling.

* For each teaspoon of baking powder or baking soda, decrease by 1/8 - 1/4 teaspoon.

* For each cup of fat, decrease by 1-2 tablespoons.

* For each cup of sugar, decrease by 1-2 tablespoons.

* For each cup of liquid, increase by 2-4 tablespoons.

* Try increasing baking temperature 15-25 degrees to "set" the batter.

ExperiMent with different combinations. All adjustments may not be necessary.

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