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Mixing

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

The selection of high-quality ingredients is, of course, necessary to produce a high-quality cake. However, good ingredients alone do not guarantee a fine cake. A thorough understanding of mixing procedures is essential. Slight errors in mixing can result in cakes with poor texture and volume.

The mixing methods presented in this chapter are the basic ones used for most types of cakes prepared in the modern bakeshop. Each of these methods is used for particular types of formulas.
  • High-fat or shortened cakes

    • Creaming method
    • Two-stage method
    • One-stage (liquid shortening) method
    • Flour-batter method

  • Low-fat or foam-type cakes

    • Sponge method
    • Angel food method
    • Chiffon method

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