5 BASIC CAKE MIXING METHODS:

Blending
This can be done using several different instruments from an electric mixer to simpler tools
like spoons, whisks, and rubber spatulas. This method is ideal when you’re mixing a batter
and need all the ingredients to be distributed evenly.

Creaming

The creaming method beats butter and sugar together into a fluffy texture first before
placing eggs into the mixture one by one. After this, the dry ingredients are added
alternately to the mixture. This is the most commonly used method in baking cakes and
cookies.

Whipping
Whipping is the process of beating an ingredient vigorously to incorporate air, which makes
the ingredient foamy. Whipping transforms heavy cream into whipped cream. This is a
necessary skill for making perfect American buttercream icing.

Whisking method
This might be the trickiest method of them all. Also known as the egg foaming method.
If you making a fluffy chiffon cake, angel food cake, or some delicious Swiss rolls, the
whisking method works best for you. This method usually requires vigorously whipping
the eggs (either egg whites, yolks, or whole eggs) with the sugar together to create an
airy texture. This method is used on cakes that is used that contain less fat or egg white
desserts like meringues and pavlovas.

Melting
The butter or fat and sugar are melted together in a pot before the eggs are added. After
which, the other dry ingredients are mixed in the mixture. This method does not use
whisking or beating, so in order to make the cake rise, you would need some baking
powder.

Cake is a popular American dessert, and whether you're celebrating a

holiday or someone's birthday, cake is usually present and hard to avoid.
While cake is not typically a part of any healthy eating plan, there are ways
to alter a cake recipe to make it. But the question remains...is cake
healthy?

HIGH-FAT CAKES
High-fat cakes are made by using creaming method. Solid fat, usually butter, is creamed with sugar
until it becomes light, pale and expands in volume. This procedure incorporates air into the mixture, and
during baking air cells spread and leaven the cake.

After creaming fat, eggs are mixed into the fat which emulsifies the mixture. It is possible to add whole eggs
or just egg yolks, and in that case, remaining egg whites are mixed separately into meringue and folded into
the mixture at the end. At the end flour and other ingredients are added.

Pound Cake

Pound cake is type of cake traditionally made out of same quantities of ingredients: a
pound of butter, flour, eggs and sugar. There are some other names for this kind of
cake that occurred in different parts of the world – Madeira cake in Britain, quatre-
quarts in France, Eischwerkuchen in Germany.
Butter 500 g
Sugar 500 g
Eggs 500 g
Flour 500 g
Vanilla extract 5 g

• Cream butter and sugar until light and fluffy. Add vanilla.
• Add eggs gradually.
• Fold in flour and pour into prepared pans.
• Bake at 160ºC for 1 hour, longer if the cake is larger. Yellow Cake

LOW FAT CAKES

Low fat cake might be better for you than regular cake--and by far the
better option while dieting--low fat cake does not offer you nutrients that
benefit your health. Depending on the type of low-fat cake you indulge in, it
could still be loaded with calories and sugar. Low fat simply means that the
fat content has been reduced, but other unhealthy elements could remain
high.
What is a specialty cake?
Any type of cake that goes above regular cake work is a custom or specialty cake. This may
include handmade fondant details, fresh or icing flowers, hand-painted elements or any special
detail that is not usually found on a traditional celebration cake. Options to choose fondant or
buttercream colours, kinds of flowers, flavours and toppers also contribute to a personalized
specialty cake.

7 kinds of CAKE:

Butter Cake
You might be most familiar with this type of cake. Anything includes cream butter and
sugar is basically butter cake! You may mostly see this at a birthday party (usually
kids’), usually the sheet-cake version with chocolate frosting and rainbow sprinkles. It
may be old-fashioned, it is also traditional, but this cake might be everyone’s favorite!

- Butter cake is a cake in which one of the main ingredients is butter. Butter cake is baked
with basic ingredients: butter, sugar, eggs, flour, and leavening agents such as baking
powder or baking soda. It is considered one of the quintessential cakes in American
baking.

Pound Cake
A pound cake can be like a sister of butter cake. It is called pound cake, because the
proportion in making the cake can actually be measured by a pound. A pound of butter,
a pound of eggs, and so on. These cakes are usually flavored very lightly, and served
quite plain with some icing or glaze.

- a type of cake traditionally made with a pound of each of four ingredients: flour,
butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or
a Bundt mold. They are sometimes served either dusted with powdered sugar,
lightly glazed, or with a coat of icing.

Sponge Cake
This cake is super soft and cloudy, ring a bell? It is quite soft like a foam, and it has no
artificial leaveners like baking powder or baking soda. Usually, it is layered with some
syrup or jam, with whipped cream. In some areas, people call sponge cake differently.

- is a light cake made with egg whites, flour and sugar, sometimes leavened with
baking powder. Some sponge cakes do not contain egg yolks, like angel food
 cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated
during the Renaissance, possibly in Spain.

Chiffon Cake
So, what’s the difference between sponge cake and chiffon cake? Well, it is actually a
fusion between sponge cake and oil cake. That is why both of them sound and taste
quite similar, but the addition of oil gives it a richness similar to a shortened cake.
Usually, it is baked in tube pans or layered with fillings and frostings.

- is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder,
and flavorings. Being made with vegetable oil, instead of a traditional solid fat
such as butter or shortening, it is easier to beat air into the batter.

Flourless Cake (baked & unbaked)

This is quite the famous cake trend lately, and you might have seen it across social
media. This cake is often made in a springform pan, and sometimes can be both baked
(something like flourless chocolate or cheesecake) and unbaked (like mousse or
unbaked cheesecakes). As they are quite dense in fat, they may have a bottom crumb
crust.

- Flourless chocolate cakes typically use simple ingredients

including: chocolate, butter, eggs, sugar, cocoa powder, vanilla, salt, and an
optional dusting of powdered sugar, chocolate ganache, or berries. The Torta
Caprese includes an additional ingredient of an almond meal.

Carrot Cake
This cake uses the basics of butter cake, and it uses neutral oil like vegetable or canola
oil. Usually, it comes out greasy due to the oil. When you add the carrot, it actually
makes the cake extra moist. It also makes it more flavor-y with warm spices and rich
cream cheese frosting.

- is cake that contains carrots mixed into the batter.

Red Velvet Cake

This is always a favorite. This cake can be made with butter or oil, as it essentially is a
butter cake. It classically comes in a very red color, but sometimes they add extra red
food coloring to achieve a really pretty and delicious red velvet cake. Usually, they layer
the cake with a cream cheese frosting, and usually some nuts or crumbs of the red
velvet cake itself. A chef at Waldorf-Astoria actually first baked this cake in the 1920s!
- is traditionally a red, crimson, or scarlet-colored layer cake, layered with ermine
icing. Traditional recipes do not use food coloring, with the red color due to non-
Dutched, anthocyanin-rich cocoa. Common ingredients include buttermilk, butter,
cocoa, vinegar, and flour.
- Main Ingredients: Flour, buttermilk, butter, sugar, cocoa powder, and/or cream
cheese icing.