Welcome to the 7th and final “Cake Batter” class! In this class we’ll learn how to create pound cake perfection using the “Baker’s Formula”. Don’t worry if you haven’t followed the classes. If you don’t care about the science and are only here for a really great pound cake recipe, jump to the recipe and enjoy!…
Cake Batter
Cake Batter – Butter & Other Fats
Welcome to class #6 of 7 in the “Cake Batter” course. We’ve been using the traditional “quatre quarts” pound cake recipe as a tool to understand the science of cake batter. After experimenting with mixing technique and how to use salt and leavening to improve the cake texture and flavor, we began to look at…
Cake Batter – Sugar
Welcome to class #5 in a series of 7 “Cake Batter” classes. We’ve been using the traditional “quatre quarts” pound cake recipe as a tool to understand the science of cake batter. After experimenting with mixing technique and how to use salt and leaveners to improve the cake texture and flavor, we began to look at each…
Cake Batter – Eggs
This is the fourth in a series of 7 “Cake Batter” classes. We’ve been using the traditional “quatre quarts” pound cake recipe as a tool to understand the science of cake batter. 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…
Cake Batter – Flour
This is the third in a series of 7 “Cake Batter” classes. We’ve been using the traditional “quatre quarts” pound cake recipe as a tool to understand the science of cake batter. In the first class we learned how mixing method affects cake texture. In the second class we learned how to use salt and chemical leavening to improve…
Cake Batter – Salt & Leaveners
In the first Cake Batter class we started the process of taking apart and examining the original pound cake recipe. The first step, before altering the formula, was to consider the mixing method for the pound cake; traditional creaming versus reverse creaming. After several tests I concluded that the reverse creaming method produced a noticeably softer…
Cake Batter Mixing Methods – Quatre Quarts Pound Cake
This is the first in a series of 7 “Cake Batter” classes. Over the course we’ll test how changes to mixing method and ingredients can alter a cake’s taste and texture. This is how you can perfect your own recipes. Start with a base recipe, then tweak the ingredients and/or techniques to get a cake more to…