Cake Batter

In this article we’ll learn how to create a great cake recipe using the “Baker’s Formula”. The information in this post 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. The secret of …

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. This post will explore another ingredient in cake batter, butter. After experimenting with mixing technique and how to use salt and leavening to improve …

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. We’ve been using the traditional “quatre quarts” pound cake recipe as a tool to understand the baking science of cake batter. This post will explore another ingredient in cake batter, eggs. In the 3rd class we looked at one of the cake structure-builders, …

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 baking science of cake batter. In this post we’ll look at what is arguably the most important ingredient in cake batter, flour. In the first class we …

In the first Cake Batter class we started the process of taking apart and examining the original pound cake recipe. Now we’ll learn about an important ingredient in cake batter, salt & leaveners. What’s a leavener? That’s just a name for baking powder and baking soda. They’re used in small amounts, but have a big …

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. This is how you can perfect your own recipes. Start with a base recipe, then tweak the ingredients and/or …