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• The melting method is not used often, as cakes are moist due to high sugar and liquid content

  
• Rubbing-in method


  Fat and sugar are melted in a pan and poured into the flour and other dry ingredients
• The rubbing-in method for shortcrust pastry uses a 1/2 fat to flour ratio
• Shortcrust pastry is known as the healthiest type of pastry
• The rubbing-in method for cake making uses a 1/2 fat to flour ratio and is known as plain cakes due to low fat content

  
• Main ingredients used for shortcrust pastry

  • Plain flour
  • Poly-unsaturated margarine
  • Water
• Main techniques used in making shortcrust pastry

  • Rubbing-in
  • Binding
  • Kneading
  • Rolling out
• Main ingredients used for the rubbing-in method of cake making

  • Plain flour
  • Poly-unsaturated margarine
  • Sugar
  • Egg

  
• Main techniques used in the rubbing-in method of cake making

  • Rubbing-in
• I can know the rubbing-in is complete when the mixture looks like breadcrumbs
• Types of pies that can be made with shortcrust pastry

  • Fruit pies
  • Meat pies
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• Fruit sinks to the bottom of the cake

  The mixture was too wet and the heavy fruit sank, the fruit was wet and added too much liquid, too much sugar or raising agent used causing the structure to collapse

  
• Cake is very dry

  Insufficient fat, sugar or liquid, too much flour or eggs, too much mixing after flour added, cake overcooked

  
• Small cakes lose their shape

  Mixture was too wet before baking, oven was too cold