Have you ever had experience disaster in your baking???

Have you ever had experience why does your cake did not turn out good???      Based on my experience was like when I was starting baking a giant cupcake... There I go the ingredients into my stand mixers. I don't know what I did but I have no idea why my giant cupcake did not turn out into perfection but a disaster. When I pop in my batter into my giant cupcake pan and start baking... I saw all my batter will crumbling and boiling like a lava into the pan inside in my oven. i turn it off straight away. Chuck them into the bin...That was my first disaster of baking a cake. 
I went for a study in the internet and look for the answer. I just realized you have to do a tricks and tips on baking. I learn that to followed the correct recipes and method will turn out your cake into perfections.
Eggs and Sugar - Ribbon stage
Eggs should be on room temperature
Wholemilk or skim milk are best than fresh milk
Liason method
Alternation method liquid and dry
Increments on melting chocolate
Baking chocolate not eating chocolate
Dark Chocolate not Milk
Substitutes of Corn syrup is Glucose syrup
Variations of chocolates
There are still more, your oven how old it is... depends on the weather temperature, warm or cold.
How long will it takes to bake but there is always a saying UNTIL ITS DONE!!!
 Here are some ideas on what went wrong on your baking ;

Over-anxiety It is always tempting to take a peep in the oven to see how your creation is getting on. As I mentioned before, impatient cooks are inviting disaster.

Curdling If you are using a creaming method, it can sometimes happen that the beaten eggs are added to the sugar-and-fat mixture too quickly, causing the whole mixture to separate. This ‘breaking up’ means that some of the air incorporated at the creaming stage will escape and the finished cake will be slightly heavier. For beginners the way to avoid this is to add the beaten eggs just a teaspoonful at a time, whisking preferably with an electric hand whisk. If it does curdle, don’t worry: the cake won’t be as light but it’s not a disaster.

Fruit sinking This is usually a fault in the recipe. It means the mixture is too slack (too liquid) to hold the fruit. Fruit cakes need a larger proportion of flour in order to hold the fruit evenly. Glace cherries and other sugar-coated fruit should be rinsed and dried (and chopped if large) before adding to a cake mixture. Both the size of the fruit and sugar coating can cause sinking.

Over-browning Sometimes the top of a cake becomes brown before the centre is cooked. To prevent this, check the cake three-quarters of the way through the cooking time and, if necessary, fit a protective circle of double greaseproof paper (with a hole about the size of a 50p piece in the centre) over the top of the cake.
But above all, don’t be daunted. Always remember the good things that go into a home-made cake, and even if the finished product does happen to have sunk a bit, it will still taste delicious.