 Creaming the Butter
When you’re creaming butter or shortening, start the mixer on the lowest speed. Move up to the second speed to finish the job. If you want an especially light and fluffy texture, you may move up to the third speed before finishing.
 Adding the Sugar
Most bakers have found that cakes turn out best when they add the sugar to the shortening gradually at second or third speed. However, if you want to add the sugar all at once, turn the machine off after you’ve creamed the butter. Add the sugar to the middle of the bowl. Start on the lowest speed, then increase gradually to the second and third speeds. If you need to scrape the bowl, turn off the machine. Wait until the agitators have stopped moving, then scrape the bowl and mix again on the third speed. Do not overmix your cake, or your finished product will be dense and chewy instead of light and fluffy.
 Adding Eggs                                              Â
Add eggs one at a time. Mix thoroughly after each addition.
 Adding the Dry Ingredients
Sift the flour, baking soda, and other dry ingredients together before you add to the mixer. If you don’t have a bowl scraper, stop the mixer before each addition of dry ingredients. Start by adding 1/3 of the dry ingredients and 1/3 of the liquid. Mix on the lowest speed until the dry ingredients have been incorporated. Then add half of the remaining dry mixture and half of the remaining liquid. Mix again on the lowest speed. Finally, add the last of the dry and liquid ingredients.
Use only the lowest speed when adding dry ingredients, and do not overmix. Once all of the flour has been incorporated into the batter, stop mixing. Overmixing will lead to a tough, chewy cake.
Next time we move the spotlight to the D Wire and C Wing Whips, the ideal agitators to fashion the lightest, most delicate creams. Learn how to really add the fluff and airiness for a mixture that your customers will never forget!
9 years ago
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