Mixing and baking methods

Mixing Methods for Cakes and Scones

Creaming Method

The creaming method is a classic way to mix ingredients for cakes that contain butter.
It begins with beating together butter and sugar until the mixture becomes light and fluffy.
Eggs are added gradually, typically one at a time, and fully mixed in before any further addition.
This method helps incorporate air into the dough resulting in a cake or scone with a lighter texture.
The final step in this method is the gentle incorporation of sifted flour and any other dry ingredients.

Rubbing In Method

The rubbing in method is commonly used for scones and some types of cakes.
It involves rubbing fat into flour using the fingertips until a breadcrumb-like texture is achieved.
Cold and firm fats, like butter, work best for this method.
The rest of the ingredients are added afterwards to form a dough.
This method creates flaky and crumbly baked goods.

Melting Method

The melting method involves melting the fat and combining it with the other ingredients.
This method is used for fruit cakes, gingerbread and others that requires a moist, dense texture.
It’s important to cool down the melted fat before combining with other ingredients, particularly with eggs, to avoid curdling.

All-In-One Method

The all-in-one method involves combining all ingredients at once.
It is a convenient, time-saving method used for simpler recipes such as some plain cakes.
Good mixing is essential in this case to make sure all ingredients are well integrated.

Baking Methods for Cakes and Scones

Traditional Baking

Traditional baking takes place in a preheated oven.
The accurate oven temperature is crucial for successful baking.
Proper placement of the scones or cakes in the oven can ensure even heat distribution and consistent baking.

Steam Baking

Steam baking, also known as water bath baking, involves placing the cake tin in a larger tray halfway filled with hot water.
This method is beneficial when cooking delicate cakes which require a more gentle and moisturized heat.

Remember mastering these methods takes time and practice. Always rely on accurate measurement, careful preparation, and constant attentiveness during the baking process.