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Cake batter can be made using several different mixing methods, from the creaming technique through to the melting method. But how many are there? What are the differences between them all, and when do you use each one? Keep reading to learn all this and more about cake making methods…
How many methods of cake making are there?
There are 6 different sponge cake methods.
What are the different methods of cake making?
The most common method of cake making is probably the creaming method. And the all in one method is also very popular. The other four techniques are the melting method, boiling method, blending (or rubbing) method and foaming (or whisking) method.
What order should you add the ingredients to bake a cake?
That depends on what method your cake recipe calls for. For example, in the all in one method, all ingredients are added at the same time. But in the creaming method, the fat and sugar are mixed together before adding the eggs then dry ingredients. But the foaming/whisking method requires you to whisk the eggs and sugar together first, before adding the other ingredients.
Which is the easiest cake making method?
Personally, I think the all in one method is the easiest. But there is a caviat to it… All ingredients MUST be at room temperature for it to work effectively!
Ingredients blend together so much more easily when they are all at the same temperature. So if you store your butter and eggs in the fridge? Make sure you bring them to room temperature before you begin. In too much of a hurry? You can soften butter quickly, and eggs can be brought to room temperature quicker than you might think too.
Basic cake baking methods… explained!
If you don’t know your foaming method from your boiling method, this section is for you! Here’s a need to know description of each different method for making cakes, and when they’re used.
Creaming method
What is it?
Possibly the most traditional of all cake making methods, the creaming method is where the fat and sugar are blended together until light and pale in colour. Then beaten egg is added, followed by flour, and any other dry ingredients that are required by your recipe.
When is it used?
The creaming method is commonly used in ‘everyday’ cake recipes, like a Victoria sandwich.
All in one method
What is it?
The all in one cake method is perhaps the easiest of them all. Simply add all the dry and wet ingredients together into one bowl, and mix. Ensure all ingredients are at room temperature before you begin for this method to work properly.
When is it used?
The all in one method is also commonly used for ‘everday’ cakes. Again, like a Victoria sandwich cake. Or even this easy Biscoff cake recipe.
Melting method
What is it?
The melting method is where eggs and sugar are whisked together to the ribbon stage. Then you very carefully fold in melted butter and flour, being careful not to knock out any of the air bubbles.
When is it used?
This method is used when you want an improved flavour, texture and crumb structure. The addition of the butter also extends the shelf life. A genoise sponge cake is a good example of this method.
Foaming (or whisking) method
What is it?
The foaming method is the same as the melting method (above), just without the addition of melted butter.
When is it used?
The foaming method is usually use when you want to make a fatless sponge, like this Swiss roll.
Boiling method
What is it?
In the boiling method, eggs and sugar are beaten together at 37C until thickened. Butter is then brought up to boiling point, and flour is mixed in to make a smooth paste. The thickened egg and sugar mixture is then added to the butter mixture in thirds or quarters.
When is it used?
The boiling method is often used when you want a less crumbly cake. It produces a sponge with a more stable crumb texture, making them easier for dipping into fondant or melted chocolate.
Blending (or rubbing) method
What is it?
The blending method is typically used for cakes that have a higher liquid and sugar to flour ratio. It’s achieved by rubbing the flour (and any other dry ingredients, like baking powder etc) into butter. You know how you make the crumble topping for an apple crumble? Same thing. You then add then sugar, followed by beaten eggs.
I find a pastry blender to be particularly useful for this method. Especially if you typically have warm hands!
When is it used?
A cake that’s made using the rubbing method usually results in a fine but stable crumb texture. And has excellent freezing qualities.
Cake baking methods – in summary
There are lots of different cake making techniques. There are pros and cons to each one, and certain cakes that each are better suited for. Whatever the case, you know the end result will be delicious! And something you’ll be proud to share with friends and family!
Helpful cake baking tips!
Whichever cake preparation method you choose, it’s always handy to have a few extra tips to help you along the way. So here’s a few that I hope you’ll find super helpful!
- When making cake, add the flour at the very end of the mixing stage. Otherwise it can inhibit the air you’ve already worked hard to get into your cake batter.
- Always sift your dry ingredients to remove any lumps or impurities before using. This will also help to avoid lumps, and ensure they blend well with the batter.
- Don’t overmix your cake batter, especially once you’ve added the flour. This will begin to develop gluten in the flour, which will make your cake tough and dense.
- Any eggs used in cake should be fresh and at room temperature. This will help them take in air quicker and more easily.
- Bake your cake batter as soon as possible after completing the mixing stage. Any delays may cause it to lose volume and result in more dense cakes.
Other helpful cake making resources
For more baking tips, check out Baking for Beginners! (Where you can also bag yourself a free recipe ebook!)
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Have your say!
Did you find this post useful? Thought of something I may have missed? Let me know! Get in touch via social media – on Facebook, Twitter and Instagram. Or email me at emma@kitchenmason.com. I’d love your feedback!
About Emma Mason
Emma is a professional blogger. Utilising over 20 years of cooking experience, she’s passionate about making your life easier, one recipe at a time! Drawing on her 12+ year background in recipe research and development, photography, copy writing and marketing, Emma has turned kitchenmason.com into a successful career. Known as ‘the organisation queen’ among friends, she is passionate about creating easy to follow recipes that anyone can follow and enjoy. She lives in Nottingham (UK) with her husband, daughter and 2 naughty cats. In her spare time she can be found reading a good book, training at the dojo preparing for her black belt grading, or dreaming up the next crazy colour combo for her hair!
Jayne
Sunday 6th of October 2024
Good to see the methods written out like this. It will be good for someone like me when starting to bake. I used the creaming and mix and melt method but have recently started experimenting with the reverse creaming method. Thanks for the article, Emma.
Emma
Sunday 6th of October 2024
I'm glad you found my article helpful Jayne :) Emma x