Two-Stage Method

This mixing method was developed for use with high-ratio plastic shortenings. High-ratio cakes contain a large percentage of sugar, more than 100% based on the weight of the flour. Also, they are made with more liquid than creaming-method cakes, and the batter pours more freely. The mixing method is a little simpler than the creaming method, and it produces a smooth batter that bakes up into a fine-grained, moist cake. It gets its name because the liquids are added in two stages.

The first step in making high-ratio cakes is blending the flour and other dry ingredients with shortening. When this mixture is smooth, the liquids (including eggs) are added in stages. Throughout this procedure, it is important to follow two rules: