Creaming Method
There are 4 types of mixing methods, and the amount of fat used determines the method used for mixing the cake This directly effects the cakes volume. The most common method is the Creaming Method also known as the conventional method, the original method for butter cakes. This method makes the lightest cakes. Use room temperature stick butter or solid shortening and regular or brown sugar.
1) In this method, the sugar and the fats are blended together first and then creamed utilizing a paddle attachment on your stand mixer. If a batter is creamed at too high of a speed it can actually reduce or destroy air cells. It's important to start on low speed until all of the ingredients have been incorporated, then switch to medium speed. Making sure to scrape the bowl down periodically so all the ingredients have been thoroughly mixed in.
2) Add one whole egg at a time and beat until fully incorporated after each addition, about 2 minutes each. Scrape down the dry ingredients.
This is done in the following steps:
a. Add 1/3 of the dry ingredients to the mixture. Mix just until blended in.
b. Next add 1/2 of the liquid ingredients to the mixture. Mix just until blinded in.
c. Repeat adding 1/3 dry ingredients to the mixture, mix then add the last 1/2 of the liquids and mix until just blended.
d. Finally add the last 1/3 of the dry ingredients and mix, scrape down the sides and bottom of the bowl, Do not over mix, it will toughen the cake.
Put the batter into the prepared pan and bake following the directions on the recipe.
There are 4 types of mixing methods, and the amount of fat used determines the method used for mixing the cake This directly effects the cakes volume. The most common method is the Creaming Method also known as the conventional method, the original method for butter cakes. This method makes the lightest cakes. Use room temperature stick butter or solid shortening and regular or brown sugar.
1) In this method, the sugar and the fats are blended together first and then creamed utilizing a paddle attachment on your stand mixer. If a batter is creamed at too high of a speed it can actually reduce or destroy air cells. It's important to start on low speed until all of the ingredients have been incorporated, then switch to medium speed. Making sure to scrape the bowl down periodically so all the ingredients have been thoroughly mixed in.
2) Add one whole egg at a time and beat until fully incorporated after each addition, about 2 minutes each. Scrape down the dry ingredients.
This is done in the following steps:
a. Add 1/3 of the dry ingredients to the mixture. Mix just until blended in.
b. Next add 1/2 of the liquid ingredients to the mixture. Mix just until blinded in.
c. Repeat adding 1/3 dry ingredients to the mixture, mix then add the last 1/2 of the liquids and mix until just blended.
d. Finally add the last 1/3 of the dry ingredients and mix, scrape down the sides and bottom of the bowl, Do not over mix, it will toughen the cake.
Put the batter into the prepared pan and bake following the directions on the recipe.
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