There are several methods used for mixing cake batters that produce different textures: the creaming method for high-fat cakes, two-stage method for moist cakes, one-stage/liquid shortening method for simplicity, flour-batter method for specialty items, sponge method using egg foam, angel food using egg whites, chiffon combining techniques, and combination creaming/sponge. The goals are to combine ingredients smoothly, incorporate air, and develop proper texture. Baking involves preheating, measuring accurately, testing for doneness such as with a clean tester or springback.

1. MIXING METHODS USED
FOR CAKES

2. CREAMING METHOD
ALSO CALLED CONVENTIONAL
METHOD
USUALLY USED FOR HIGH FAT
CAKES

3. TWO STAGE METHOD
 LITTLE SIMPLER THAN THE CREAMING METHOD, AND
IT PRODUCES A SMOOTH BATTER THAT BAKES UP
INTO A FINE GRAINED, MOIST CAKE.
 THE NAME ORIGINATED FROM THE PRACTICE OF
ADDING THE LIQUIDS ARE ADDED TO TWO STAGE
METHOD.

4. ONE-STAGE METHOD(LIQUID
SHORTENING)
INVOLVES ADDING THE
LIQUID INGREDIENTS TO
THE BOWL FIRST,WHICH
SIMPLIFIES THE
PROCEDURE.

5. FLOUR-BATTER METHOD
USUALLY USED FOR ONLY FEW
SPECIALTY ITEMS.
IT PRODUES FINE-TEXURED CAKE, BUT
THERE MAY BE SOMETHING
TOUGHENING DUE TO THE
DEVELOPMENT OF GLUTEN.

6. SPONGE METHOD
THE ARE MADE WITH EGG
FOAM THAT CONTAINS
EGG YOLKS

7. ANGEL FOOD METHOD
IT IS BASED ON EGG-WHITE FOAMS
AND CONTAINS NO FAT
IT SHOULD BE WHIPPED UNTIL THEY
FORM SOFT, NOT STIFF, PEAKS.

8. CHIFFON METHOD
 CHIFFON CAKES AND ANGEL FOOD CAKES ARE BOTH BASED
ON EGG WHITE FOAMS, BUT HERE THE SIMILARITIES IN THE
MIXING METHODS END.
 IN ANGEL FOOD CAKE, A DRY FLOUR SUGAR MIXTURE IS
FOLDED INTO THE EGG WHITES.
 EGG WHITES FOR CHIFFON CAKES SHOULD BE WHIPPED
UNTIL THEY ARE A LITTLE FIRMER THAN THOSE FOR NGEL
FOOD CAKES, BUT NOT SO MUCH THAT THEY BECOME DRY.

9. COMBINATION CREAMING/
SPONGE METHOD
SOME ARE BEGUN BY USING THE CREAMING
METHOD. IN OTHER WORDS, BUTTER IS
CRREAMED WITH SUGAR UNTOL THE MIXTURE
IS LIGHT.
HOWEVER, INSTEAD, WHIPPED EGG WHITES
ARE FOLDED INTO THE BATTER, AS FOR SOME
SPONGE CAKES.

10. THREE MAIN GOALS OF MIXING
CAKE BATTERS
COMBINE ALL INGREDIENTS INTO A SMOOTH,
UNIFORM BATTER
FORM AND INCORPORATE AIR CELLS IN THE
BATTER
DEVELOP THE PROPER TEXTURE IN THE
FINISHED PRODUCT

11. BASIC STEPS IN BAKING
 READ THE RECIPE CAREFULLY TO KNOW IF YOU
HAVE ALL THE INGREDIENTS AND THE UTENSILS
NEEDED AND IF YOU UNDERSTAND THE ENTIRE
PROCEDURE
 CHECK ALL NECESSARY INGREDIENTS AND
GATHER AND RRANGE THEM ACCORDING TO THE
SEQUENCE OF THEIR PREAPARATION

12. PREPARE ALL THE UTENSILS NEEDED FOR
MEASURING, MIXING AND BAKING
PRE-HEAT THE OVEN.
PREPARE THE PANS NEEDED, MAKE SURE TO
USE THE CORERCT PAN SIZE

13.  MEASURE THE INGREDIENTS USING CORRECT
UTENSILS ACCORDING TO THE AMOUNTS REQUIRED
IN THE RECIPE
 MIX THE BATTER OR DOUGH WHEN FILLING PANS,
MAKE SURE YOU DON’T OVERFILL.
 BAKE IN THE PRE-HEATED OVEN. PULL AT THE
CENTER RACK

14. TEST FOR DONENESS
COOL THE BAKED
PRODUCTS

15. BAKING GUIDELINES
PREHEAT OVEN TO THE DESIRED
TEMPERATURE
CHECK OVEN RACKS ARE PROPERLY PLACED
ARRANGE BAKING PANS OF SIMILAR SHAPES
INSIDE THE OVEN ON EINCH APART FROM ALL
SIDES

16.  FOLLOW THE CORRECT OVEN TEMPERATURE
PRESCRIBED BY THE RECIPE
 AVOID OPENING THE OVEN WHILE BAKING
 COOL CAKES BY USING A CAKE RACK
 TO REMOVE CAKES FROM THE PAN, SLIDE SPATULA
AROUND THE PAN AND TURN UPSIDE DOWN

17. TESTING FOR DONENESS
 USE A CAKE TESTER TO DETERMINE THE
DONENESS OF A CAKE INSERTING AT THE CENTER
OF THE CAKE. WHEN THE CAKE TESTER COMES
OUT CLEAN, THE CAKE IS BAKED.
 THE CAKE SPRINGS BACK ON TOP AND SIDES WHEN
PRESSED
 THE CAKE SHRINKS AWAY FROM THE SIDES OF THE
PAN