| In preparing to bake cake recipes, it is important to | | | | calls for or just until the batter is combined. |
| master three standard methods for combining the | | | | 3. To Cut and Fold |
| ingredients after they are carefully measured. | | | | Cutting and folding is a two-step process where the |
| Knowing how to mix a cake the right way | | | | mixing utensil is brought down to the bottom of the |
| guarantees that its texture is as it should be | | | | bowl in a slicing motion. Then the utensil is slightly |
| according to the recipe after it is baked. | | | | rotated as it is brought up and out of the batter. The |
| Have you ever cut into a cake and discovered that it | | | | content brought up to the surface is flipped over the |
| had holes in it? ...Or it was partially gooey or dense | | | | top of the batter. This two-step motion is repeated |
| inside? ...Or the cake was not as light and fluffy as it | | | | until the batter is combined. |
| should be? | | | | NOTE: This technique is used to incorporate whipped |
| You can eliminate these problems by learning how... | | | | egg whites into another mixture. |
| 1. To Stir | | | | Cutting and folding can only be done by hand. You will |
| Stirring is a side-to-side circular motion where the | | | | not get the same results by machine. |
| mixing utensil -- spoon or rubber spatula -- is inserted | | | | By stirring, ingredients are mixed. By beating, a large |
| into the ingredients in a vertical position and is not | | | | amount of air is enclosed. By cutting and folding, air |
| lifted out until the stirring is completed. | | | | already introduced into an ingredient (e.g. whipped |
| Starting from the center of the bowl, use circular | | | | egg whites) is prevented from escaping. |
| motions. Gradually widen the circles until all of the | | | | So, if you have holes in your cakes, you have not |
| ingredients are blended. | | | | mixed the ingredients thoroughly. Those little lumps of |
| Stirring is the motion commonly used in all cooking | | | | ingredients will explode while baking and leave holes |
| when combining ingredients. It is used alone or in | | | | throughout the cake. |
| combination with beating. | | | | And, if you have made a cake using the cut and fold |
| 2. To Beat | | | | method and it came out gooey -- you caused the air |
| Beating is a down-up-down-up circular motion where | | | | bubbles in the whipped egg whites to deflate by |
| the mixing utensil is inserted to the bottom of the | | | | folding too vigorously or too much. This will cause the |
| bowl and then lifted up. This down-up motion is | | | | cake to collapse while baking. |
| continued until all of the ingredients are blended. | | | | In summary, master and use the correct mixing |
| To beat by an electric mixer, use the paddle | | | | techniques so that the end result is a well-textured |
| attachment and set the speed to the speed specified | | | | baked cake. |
| in the recipe directions. Beat for as long as the recipe | | | | |