In this article we’ll learn how to create a great cake recipe using the Baker’s Formula. The information in this article is the culmination of all our Cake Batter classes, but can also stand alone. If you’d like to follow the classes in order visit the Baking School/Science of Cake Batter page. Use the Baker’s …
Cake Batter
This comprehensive baking course explain in detail each ingredient in cake batter and what it does in the batter.
You’ll learn how to improve almost any cake recipe.
Welcome to class #6 of 7 in the “Cake Batter” course. This article will explore another ingredient in cake batter, butter and other fats. To learn general information about the science of butter and other fats please visit the Baking Ingredients – Butter & Other Fats page. This class is specifically about butter and fats …
For a baker, just as important as the flavor enhancements that sugar provides are the ways that sugar affects a baked good’s texture.
This is the fourth in a series of 7 “Cake Batter” classes. This article will explore an important ingredient in cake batter, eggs. In the 3rd class we looked at one of the cake structure-builders, flour. We learned that low protein, chlorinated cake flour produced a cake with a light and tender texture. Now it’s …
In this article we’ll examine what is arguably the most important ingredient in cake batter, flour. In this series of “Cake Batter” classes we’re using the traditional “quatre quarts” pound cake recipe as a tool to understand the baking science of cake batter. A successful cake formula balances the four main ingredients – flour, sugar, …
Cake recipes have just a small amount of salt, baking powder and/or baking soda. But salt and leavening agents have a big impact on the taste and texture of a cake. In the first Cake Batter class we started the process of taking apart and examining the original pound cake recipe which uses only flour, …
Introducing Reverse Creaming also know as Two Stage Creaming. This is the first in a series of 7 “Cake Batter” classes. Over the course of the series we’ll test how changes to cake batter mixing technique and ingredients can alter a cake’s taste and texture. We’ll work with the original pound cake as our test …