Two-Stage or High-Ratio Method

This method is typically used when a recipe contains a higher portion of sugar than flour by weight. Emulsified shortening, such as the high-ratio variety, is used because the amount of liquid ingredients is also proportionally larger than, for example, in the foaming or creaming methods. This type of batter is always leavened with a chemical agent (baking soda and/or baking powder) rather than relying solely on the air incorporated with a whip. The same rules discussed in the creaming method should be followed. When using the two-stage method, it is important to pay attention to the length of time specified in the mixing steps and to scrape the sides and the bottom of the bowl several times during the mixing process to produce a smooth and homogenous batter.