The Blending Method

The purpose of this method is to coat the flour and the rest of the ingredients with fat before the liquid is added. As we’ve discussed previously, fat serves as a barrier between the flour and liquid, which inhibits gluten formation. Liquid fat is typically used for this method, which creates a cake that stays moister and more tender than cakes made with solid fat. Cakes made with this method do not typically work well as large multi-tiered cakes because they are so tender.