Archive Issue - Monthly Tidbits Article
May 2008

That Really Takes the Cake!
by Jill Jackson

How many weddings are you attending this summer? Graduations? Birthday parties? Well, all of these celebrations require a staple item: The cake. Whether sheet cake, tiered cake, double, triple, quadruple- deckered cake, you can pretty much bet that the process to get that cake was not as simple as one-two-three. Did you know that for each cake there are different mixing methods required in order to achieve that one-of-a-kind dessert? Well there are. After a bit of research, both in and out of the kitchen, I have come across at least fifteen different mixing methods all designed for different cake types.

For example, the most common method is called “Creaming”. This is the process by which the fat (usually butter) and the sugar are creamed until light and fluffy. Used primarily with a flat dough paddle and electric mixer this process makes sure these two items are properly blended together before adding the other essential components, including but not limited to eggs, flour and any other wet or dry ingredients. These will most likely be baking powder, baking soda, cocoa powder, coffee, etc…and the list goes on.

Feeling heavenly? That’s because you are using the Angel Food mixing method. This is where the infamous name comes from—not the ingredients, but the method itself. During this exercise, we whip the egg whites and the sugar together until soft peaks form. Now whipping egg whites by themselves is a science unto itself. With the sugar involved it is a much easier process because they have the butter to bond to and the peaks will form easily. For an Angel Cake, sift your dry ingredients together beforehand, then gently fold them into your egg and butter mixture.

Feeling more scientific? Then you are making another cake similar to a Flourless Chocolate Cake, using egg whites. Under whipping your whites will create more moisture and prevent a positive outcome. Your batter could be too liquefied or you may end up with a layer of egg wash over the top of your beloved cake. Yuck.

In the same respect, over whipping will create too stiff of an egg white. This will cause an outcome much like a meringue. This is not bad if a meringue is your intention, but if it is not here is a tip: When mixing your egg whites on high speed, stop after about 3 minutes. Test the stiffness or softness of your peaks with a whisk, by dipping the tip into the whites and lifting up quickly. If your peaks fall down immediately and hold no stiffness they are not quite done. If your eggs break apart like custard you have mixed too much.

Tune in next time for more methods. It is going to be a lovely summer. Let’s mix it up a little!