Cake Mixing and Baking

Cakes are the richest and sweetest of all the baked products we have studied so far. From the baker’s point of view, producing cakes requires as much precision as producing breads, but for completely opposite reasons. Breads are lean products that require strong gluten development and careful control of yeast action during the long fermentation and proofing periods. Cakes, on the other hand, are high in both fat and sugar. The baker’s job is to create a structure that supports these ingredients and yet to keep it as light and delicate as possible. Fortunately, producing cakes in quantity is relatively easy if the baker has good, well-balanced formulas, scales ingredients accurately, and understands basic mixing methods well.