Basic Mixing Methods

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
The mixing methods presented in this chapter are basic for most cakes prepared in the modern bakeshop. Each method is used for a particular type of formula.
High-fat or shortened cakes Low-fat or foam-type cakes
Creaming method Foaming or sponge method
Two-stage or blending method Angel food method
  Chiffon method

We discuss these cake types in detail after you have had a chance to study the actual procedures.