We know that baking is a science, and while we love getting creative, it doesn't always work out. And that's okay! Many factors come into play: measurements, quality of ingredients, oven temperature, type of oven, etc.
So today we'll walk you through the 4 basic methods of baking so you don’t end up with a disaster cake.
WHISKING
This method uses whisking instead of a raising agent to work air into the mix. It requires the wet mixture to be whisked in order to incorporate air and body.
Whisking method cakes are also the way to go for someone looking to eat less fat. Try it while you make a chiffon cake!
CREAMING
Possibly the trickiest of all!! With this method, the butter and sugar are beaten together, until the mix turns pale and creamy.
Only then can the eggs be added, one by one, followed by the dry ingredients. This technique works great in a sponge cake recipe.
.png "4 basic baking methods - Vainilla Molina (3)")
MELTING
This method tends to yield cakes that are more dense and moist. Butter is usually melted before the eggs, then the dry ingredients are added and a chemical raising agent, like baking powder, is used to help to raise the cake. Practice this with a chocolate cake.
RUBBING IN
This method works with the fat, usually butter. Use your fingers to mix the flour and butter to create a breadcrumb or sand-like texture.
This technique is commonly used for crumbles, shortcrust pastries and scones.
