Cake Making Methods Flashcards
Common mistakes with rub-in method and reasons
Dough won’t roll out - if not kneaded enough
Scones won’t hold their shape - if they’re too dry
Common mistakes with the creaming method and reasons
Cake has close texture - if mixed too much there is a loss of air
Mixture curdles after adding eggs - if beaten after whisking egg whites
Common mistakes with the whisking method and reasons
Sponge is dry and hard - might not have enough air in the mixture
Sponge is flat with lots of holes - oven might not have been hot enough
Common mistakes with melting method and reasons
Cracks on top - oven too hot
Cake sunk in the middle - the oven door may have been opened
Type of cake made by the rub-in method
Plain cakes without much fat
Scones
Rock buns
Pastry
Types of cake made by the creaming method
For richer cakes with a large percentage of fat (equal to amount of sugar) Madeira cakes Fruit cakes Puddings Small cakes
Types of cake made by whisking methods
Used for fat less cakes
Sponges
Swiss rolls
Types of cake made by melting methods
Gingerbread
Rub-in method
Flour sieved in with raising agent
Fat cut into small pieces and rubbed in until looks like bread crumbs
All dry ingredients are added before the liquids
Creaming method
Fat + sugar are creamed or beaten together until white + fluffy
Raising agent added
Whisked eggs added a little at a time
Flour and baking powder is folded into mixture
Whisking method
Eggs and sugar are whisked together until they are thick + creamy
Whisking traps air
Flour is folded in with metal spoon using a gentle cutting motion
Melting method
Dry ingredients put into a bowl
Ingredients which melt are placed in a saucepan over heat
Melted ingredients are poured into bowl
Cakes are cooked and cooled in the tin
Cake making methods
Rub-in method Creaming method Whisking method Melting method All in one method
