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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 …

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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, …

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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, …

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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 …

Read More about The Reverse Creaming Method for Cakes