Order of mixing ingredients
Posted: 08 March 2013 08:00 AM   [ Ignore ]
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Hi all! I’m starting to learn how to properly bake, and I’ve always used someone else’s recipes when making cakes.  But now I want to start making my own recipes, or at least learn what all of the ingredients do and how they affect the cake.  At the moment I’ve only been making a basic white cake.  My mom got me Rose’s Heavenly Cakes book for Christmas one year so I picked that up and started looking at a few of the recipes.  I noticed in a lot of the recipes she makes a liquid mixture with the eggs, flavoring and a portion of any extra liquid the cake requires.  Then she mixes the dry ingredients and adds the butter and remaining liquid to that, and then adds the egg mixture last. Up until now most cakes I’ve made with butter ask to mix the butter/sugar to start, add the flavoring, eggs, and incorporate the flour, extra liquid at the end.  Is there anyone that can explain what, if any differences there are between these two ways of combining ingredients?

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Posted: 10 March 2013 10:14 AM   [ Ignore ]   [ # 1 ]
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I first started baking from scratch using The Cake Bible and over time started to develop my own recipes. I think figuring out how all the ingredients interact with each other is fascinating. One book that has really helped me is called How Baking Works: Exploring the Fundamentals of Baking Science. You can find it on Amazon, but you could probably check your local library too. Good luck!

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Jennifer Rao
Around the World in 80 Cakes, LLC
http://www.80cakes.com/CakeBlog/

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Posted: 10 March 2013 04:11 PM   [ Ignore ]   [ # 2 ]
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Thanks for all the responses!  I found a free PDF copy of How Baking Works: Exploring the Fundamentals of Baking Science on the internet, and from scanning the contents, it seems to be pretty much what I’m looking for.  Thanks again!

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