Cake Formula Types

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
The proper mixing method for a particular formula depends on the balance of ingredients. A baker can look at the ingredients in a formula and know immediately which mixing method to use.

  • If fat is high, use the creaming method or the two-stage method.

    The two-stage method may be used if the percentage of sugar is over 100 percent and if the fat is emulsified shortening.

    In other cases, the creaming method is used.

  • If fat is low and eggs and sugar are high, use an egg-foam method.