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There are many different types of mixing methods in baking. Mixing can refer to blending, stirring, binding, beating, creaming, whipping, or folding your ingredients. Recipes often use some of these words interchangeably, but as you will find out, they all have very distinct meanings and purposes when it comes to baking.
- Stirring. Stirring is not exclusive to baking – it’s the most basic mixing method in cooking and the easiest way to combine several ingredients. Stirring requires you to use a spoon or spatula to work ingredients in a clockwise or counterclockwise motion.
- Folding. Despite what some popular sitcoms may say, folding is not complicated. It is, however, essential for the success of certain recipes. According to Taste of Home, folding works delicate ingredients into heavier batters.
- Creaming. Creaming can be a confusing term to new bakers. Unlike stirring, whipping, or kneading, it doesn’t bring a specific action to mind. However, just like folding, this is a very easy way to combine ingredients quickly.
- Whipping. Whipping is probably the most well-known form of mixing in baking. However, it’s more of a way to prepare things like eggs and heavy cream.
- Blended. Example: King Arthur's Carrot Cake. Cakes made with this method: Very moist; a great candidate for adding mix-ins. Basically stir together and go, the blended method is the easiest of all cake-prep types.
- Creaming. Example: Lemon Bliss Cake. Cakes made with this method: Sturdy, yet soft textured. Easy to slice and stack in layers; also ideal for Bundt pans.
- Foam. Example: Angel Food Cake. Cakes made with this method: Extremely light and airy. This high-rising, somewhat "resilient" cake slices best with a serrated knife or pronged angel food cutter.
- Paste (also called reverse creamed) Example: Golden Vanilla Cake. Cakes made with this method: Tighter textured, though still moist. A great candidate for tiers.
- Muffin method. The muffin method, also known as the two-bowl method, is the technique you would use to make muffins (duh!) , but also quick breads, and even pancakes.
- Creaming method. The creaming method is used to make cakes and also cookies. When you start a cake or cookie recipe by "creaming the butter and the sugar until light and fluffy" or "beating the butter with the sugar", you are using the creaming method of mixing and by doing so, you are mechanically incorporating air into the recipe as of this first step of mixing.
- Reverse creaming method (used in high ratio cake recipes) The reverse creaming method isn't as popular among home bakers, but it is definitely worth exploring!
- Whipped eggs method. The eggs and sugar are whipped together to the "ribbon stage" for this simple gluten-free chocolate cake that is a riff on a flourless chocolate cake, also called fallen chocolate cake.
High-Ratio Mixing Method (Two Step or Quick-Mix; erroneously called the Two Stage Mixing Method) HIGH RATIO CAKES : An alternate mixing technique for butter cakes, whether dense or light, developed by the Pillsbury Co. It is used anytime you have the weight of the sugar in the batter is equal to or greater than the weight of the flour.
After years of baking, I’ve learned that the technique really matters. Master the right methods, and you’ll get cakes that are light and fluffy instead of dense. So let me walk you through the basic mixing methods that can improve your baking! The Different Baking Mixing Methods The Cake Method: Creaming Butter and Sugar Together
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Feb 21, 2024 · Traditional Creaming Method; Reverse Creaming Cake Mixing Method; 💬 Comments; There are so many different types of cakes out there, which can be confusing for new bakers! As a former professional bakery owner, these are the three different techniques I use the most often in my recipes. The detailed steps and information below will help you ...
