Mixing Techniques in Cake Preparation

Question 1

Rubbing one or two ingredients in a bowl with the help of a wooden spoon or electric mixer to make a soft fluffy mixture. The creamed mixture should have both smooth and grainy particles.

Answer 1

Creaming

Question 2

Mixing fat and flour with the use of a pastry blender or two knives in a scissor-like manner. This method cuts fat into small pieces, coating them with flour to form coarse, granular mixtures for pastries and biscuits.

Answer 2

Cutting in

Question 3

This is working with two ingredients very gently to retain air in the mixture. It often involves one delicately textured ingredient such as beaten egg white or whipped cream, which would be reduced to nothing if handled crudely, and a batter type mix.

Answer 3

Folding

Question 4

A combination of two motions cutting vertically through the mixture and turning over and over by gliding the spoon or rubber scraper across the bottom of the mixing bowl at each turn.

Answer 4

Cut and Fold

Question 5

It is done to incorporate air in a mixture by mechanical agitation. It could be done with the aid of special gadgets like wire whips, eggbeaters, or electric food mixers or with a fork.

Answer 5

Beating

Question 6

It is often done with a wooden spoon, rotating it through a mixture as long as necessary usually until the ingredients are combined.

Answer 6

Stirring