CN#2Methods of Mixing Cake Batters

Batters are classified as pour or drop batters. In pour batter, the ratio of dry ingredients
to liquid ingredients is 1:1. Cakes, wafers, pancakes, and cream puffs are pour batters,
while cookies and biscuits are drop batters with a ratio of 2:1.

The purpose of properly mixing batters is to blend the ingredients well. The four
methods of mixng batters are

1. Conventional method. Fat is creamed and sugar is added gradually. Eggs are
added one at a the to the creamed mixture, Sifted flour and other dry ingredients are
then added alternately with the liquid ingredients into the creamed mixture For much
lighter cakes, the egg whites may be separated and beaten until slightly stiff and the
batter is folded into the egg mixture.

2. Muffin Method. The dry ingredients are sifted together in one bowl. In another bowl,
fat or oil is added gradually to beaten eggs. This is now added gradually to the dry
ingredients in the other bowl. Uniform mixing is done to allow a smooth blending of
ingredients.

3.One-Bowl Method. The sifted dry ingredients are placed in a bowl. A well or hole is
made at the center. The liquid ingredients such as egg whites, oil, puree, or water are
placed in the well and then blended. Mixing direction is one way to follow the
incorporation of air. Egg whites are beaten separately and then blended with batter to
create a better volume of the product.

4.Modified Conventional Method. This is similar to the conventional method except

that egg yolks are separated from the egg whites. The egg whites are beaten stiff and of
sugar is added to it. The stiff egg white is folded into the batter. This method is slightly
similar to sponge method. The beating of egg white to stiff stage is to incorporate more
air to produce a product that is light, tender, and voluminous.

CN#3

Techniques in Cake Preparation

These techniques are used every step of that way, that is, from measuring down to
baking

1.Measuring. Accurate measurement comes with proper handling of tools and

equipment. To measure dry ingredients like flour, white sugar, or baking powder, always
spoon the ingredients lightly into the container level until it overflows. Then, level with a
spatula or any tool with a straight, smooth side. In the case of the sugar, it is important
to it to press down t the cup, until all empty spaces have been filled up in the case of
liquid ingredients see to it that the glass the ingredients into measuring cups is placed in
a leveled surface. Then, pour the liquid into the cup until it reaches the desired
measurement Proper technique in measuring assures accuracy of measurement,
hence, the right proportion of ingredients is achieved.

2 .Creaming. When shortening or butter is creamed in a bowl, it should be at room

temperature or slightly below room temperature to achieve a smooth texture Sugar
should be added gradually to the creamed butter until a smooth and fluffy consistency is
achieved.

3.Blending. This involves mixing the dry ingredients with the liquid ingredients using a
spatula, rubber scraper, or wooden spoon.

4.Folding. This is an important process in the mixing of beaten egg whites into the
batter. One should be careful to incorporate and retain the air produced in the folding
process (one swift cutting stroke going down and a gentle horizontal move at the
bottom, then swiftly going up). Maintain a uniform light movement of your stroke until a
thorough blending of the beaten egg whites and batter is achieved. Folding is best done
with the use of a rubber scraper than with one's bare hands. However, for bigger
mixture an electric mixer or the hands may be used.

5.Beating. If the purpose of beating is to incorporate air, it is best to use a wire whip or
a whisk beater. The looped wires are excellent tools for blending and incorporating air,
especially in egg whites. Beat with a uniform motion, starting slowly then gradually
increasing speed. For a better result, see to it that the egg whites are fresh, free from
egg yolk mixture, and are at room temperature.

6. Stirring. This is a process of mixing two or more ingredients. This is usually done by
agitating the ingredients using a tool in a bowl or container. The tool frequently used is a
wooden spoon. The spoon is moved in a circular motion. The amount and intensity of
stirring depends on the degree of consistency and the texture required. However, it is
good to remember to stop stirring as soon as the ingredients are well mixed.

Creaming and blending are the conventional techniques in making cakes. If volume is
the goal, use the creaming method and if tenderness is the aim, use the blending
technique.
 These techniques affect the character of the finished product. In cake batter, for
example, over mixing produces a smooth but tough product. The methods of mixing,
different mixing techniques, time, and temperature, among others, also affect the
finished product.

Getting ready for baking cakes

1. Read the recipe

2. Assemble the ingredients
3. Set out the tools
4. Preheat the oven
5. Choose the correct pan
6. Work properly with the ingredients as prescribed in the recipe
7. Fill the pans
8. Heating and cooling