Does anyone know why different recipes use different mixing methods for cake?
The two I'm familiar with:
1. Cream butter + sugar, then add eggs, then add dry ingredients alternating with wet ingredients
2. Add dry ingredients, cut in butter and mix until crumbly, then add all wet ingredients and mix on medium-high.
Do these methods produce different results? Does it depend on the type of cake?
You need the book BakeWise: The Hows and Whys of Successful Baking by Shirley Corriher. She goes into great detail on this subject and this is a FANTASTIC book with some amazing recipes too.
http://www.amazon.com/dp/1416560785/?tag=cakecentral-20
Does anyone know why different recipes use different mixing methods for cake?
The two I'm familiar with:
1. Cream butter + sugar, then add eggs, then add dry ingredients alternating with wet ingredients
2. Add dry ingredients, cut in butter and mix until crumbly, then add all wet ingredients and mix on medium-high.
Do these methods produce different results? Does it depend on the type of cake?
Making a cake is more about technique than the actual ingredients. How you incorporate in the ingredients is going to be different than the way I do it. So our cakes will be different, even though we use the same ingredients.
I bet the #2cake is more dense. The reason I say this is the fat is covering the flour. This is where the word shortening came in. You covered them in fat, and have shortened the gluten strands so they can't fully form now.
#1 cake if creamed correctly the butter, and suagr mixture will have lil air pockets this will help give you a fluffy cake.
Mike
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