3.1.6 Methods of Cake Making

• Key methods of cake making include creaming, rubbing-in, and melting
• Match the cake-making method with its definition:

  Creaming ↔️ Beating fat and sugar together until light and fluffy

  Rubbing-in ↔️ Rubbing cold fat into flour until breadcrumbs form

  Melting ↔️ Melting fat, sugar, and liquid before combining
• What are the key ingredients for the creaming method?

  Butter/margarine, sugar
• The rubbing-in method requires cold butter or margarine.
• The melting method involves combining wet and dry ingredients separately.
• Steps in the creaming method:

  1️⃣ Soften the fat

  2️⃣ Cream fat and sugar together until light

  3️⃣ Gradually add eggs

  4️⃣ Fold in dry ingredients
• What does the creaming method incorporate into the mixture?

  Air
• In the creaming method, fat and sugar are creamed until they are light and fluffy.
• The creaming method is used for cakes like Victoria sponge and cupcakes.
• What is the distinguishing feature of the all-in-one method?

  Combining all ingredients
• The all-in-one method creates a uniform but denser texture.
• The all-in-one method is quicker than the creaming method.
• Steps in the rubbing-in method:

  1️⃣ Rub the cold fat into the flour

  2️⃣ Add sugar and liquid

  3️⃣ Mix lightly until combined
• What is the main challenge of the rubbing-in method?

  Correct texture
• The rubbing-in method requires cold butter or margarine to achieve a crumbly and tender texture.
• What is the key characteristic of the creaming method?

  Beating fat and sugar
• In the creaming method, fat and sugar are beaten together until light and fluffy
• Creaming fat and sugar incorporates air into the mixture.
• Steps in the creaming method:

  1️⃣ Soften fat

  2️⃣ Cream with sugar

  3️⃣ Add eggs gradually

  4️⃣ Fold in flour
• What is the key characteristic of the rubbing-in method?

  Rubbing cold fat into flour
• In the rubbing-in method, cold fat is rubbed into flour until it resembles breadcrumbs
• The rubbing-in method uses melted butter.

  False
• What is the key characteristic of the melting method?

  Melting fat, sugar, and liquid
• In the melting method, wet and dry ingredients are mixed separately
• Match the cake-making method with its key ingredient:

  Creaming ↔️ Butter

  Rubbing-in ↔️ Cold butter

  Melting ↔️ Liquid
• What does beating fat and sugar together in the creaming method achieve?

  Light and fluffy texture
• Steps in the creaming method:

  1️⃣ Soften the fat

  2️⃣ Cream fat and sugar until light

  3️⃣ Gradually add eggs

  4️⃣ Fold in dry ingredients
• The creaming method requires adding eggs all at once.

  False
• The creaming method creates a light, airy, and tender
• What is the key characteristic of the all-in-one method?

  Combining all ingredients at once
• In the all-in-one method, all ingredients are placed in a bowl and beaten until smooth.
• The all-in-one method creates a uniform but denser texture.
• What is the key characteristic of the rubbing-in method?

  Rubbing cold fat into flour
• In the rubbing-in method, the fat should be cold to prevent it from melting.
• The rubbing-in method creates a crumbly and tender texture.
• What is the key characteristic of the whisking method?

  Whisking eggs and sugar
• In the whisking method, flour is folded in gently to avoid losing air.
• The whisking method creates a light and airy texture.
• The whisking method involves whisking eggs and sugar together until they become light and fluffy
• What are the key ingredients in the whisking method?

  Eggs, sugar, and flour