Classic Baking Methods and Common Techniques
While there are many different basic cake making methods, we’re going to start with
these four methods for now:
CLASSIC BAKING METHODS
Creaming method: This type of recipe will say things like “cream” the butter and
sugar or “beat the butter and sugar till pale and creamy”. Cakes made using this method
will first cream the butter together with the sugar, and then the eggs are added one by
one, and finally the flour (which is usually added alternatively with a liquid).
To cream butter, start with softened butter. Literally beat the butter in your mixer until it
changes colour and becomes lighter or pale. The butter will eventually lose its buttery
taste and become creamier.
Why is this such an important baking technique? Creaming the butter with sugar not
only helps the sugar to “dissolve” into the butter and be spread evenly through the
batter; it also aerates (adds air) to the butter – giving a lighter texture to bakes.
Rub in method: This method is often used in bread and pastry making. The recipe
will begin with the instruction to “run the butter into the flour”.
To do this, simply use your fingertips to rub the butter into the flour until it begins to look
like crumbs. This rubbing in will coat the flour in a fine layer of butter, which helps give a
pastry or bread the correct texture when baking.
Hot milk method: This type of recipe calls for the butter and liquid to be boiled
together before being added to the flour. Cupcakes and old fashioned hot milk puddings
are made using this method.
Blind bake method: Pies or tart recipes will ask you to “blind bake” your pastry. This
means that you need to precook your pastry before adding the filling to prevent the pastry from
becoming soggy.
To bake blind, follow the steps below:
1. Roll the pastry out slightly larger than the pan.
2. Use a rolling pin to lift the pastry and position it over the pan.
3. Leave an overhang of pastry around the sides of the pan. Roll the rolling pin over the
top to trim off the excess pastry.
4. Lightly press the pastry into the pan using your fingertips and prick the base of the
pastry case all over with a fork.
5. Place a sheet of baking paper on top of the pastry and fill the middle with baking
beans, dried pulses or rice. (The baking beans or rice are added to the baking paper to
add weight to the pastry shell and help hold it in place as it bakes.)
6. Bake the pastry case for about 15 minutes in a hot oven or until the pastry is firm.
Remove the beans and the paper and cook for another 5 minutes, or until the pastry is
golden brown and crisp.
All in one method: This one is as easy as, well, pie. All the recipe ingredients are mixed
together in one go.
COMMON BAKING TECHNIQUES
In addition to following a specific baking method, baking recipes also expect one to know a few
other techniques. Here are a few of the most commonly used:
Sieve
Most recipes will instruct you to sieve dry ingredients. The main reason is to add more of that all
important air to the batter. Sieved flour will yield a greater volume (not mass) than non sieved
flour.
To sieve like an all star baker, step one is to make sure that the sieve is completely dry. Hold the
sieve a good distance from the bowl and tap gently with your free hand so that the dry
ingredients fall a little distance to the bowl, thereby incorporating air.
Fold
Folding is a delicate technique used to mix ingredients (like flour or stiffly whipped egg whites)
thoroughly into a batter without deflating it.
Folding is done by hand using a thin rubber spatula or a metal spoon. Add ingredients to a batter
in thirds as this helps keep the mixture light.
Add the first third of the ingredient to the egg batter. Cut down into the center of the batter and
sweep the spatula around the side of the bowl. Scoop the batter up from the bottom of the bowl
and bring it to the rim, folding it over the ingredient on the surface.
Repeat the folding motion, giving the bowl a half turn after each action, until well blended. Add
the remaining ingredient in batches repeating this technique.
Separate eggs
There are nifty little gadgets specifically made to separate the egg yolk from the egg white on the
market. But if gadgets aren’t your thing, you can do this perfectly well by hand.
Firstly, wash and dry your hands. Then, set out three clean and dry bowls. Crack the egg gently
on a flat surface or on the rim of a bowl, as close to the middle of the egg as possible. Turn the
egg out into the first bowl. Use your fingers to gently lift the yolk from the white and transfer the
yolk to the second bowl.
Crack the second egg into the third bowl, remove the yolk and add it to the first. Add the egg
white to the bowl of whites. Cracking each egg into a bowl of its own first is a good idea. That’s
because if you do accidentally break the yolk, it won’t run into the egg whites that you’ve
already separated.
Keeping the yolks and whites completely separate is very important if you need to whip up the
egg whites. This is because any yolk (or fat) in the whites will prevent them from whipping up
fully.
Tip: Chilled eggs are easier to separate. If a recipe asks for separated eggs, separate them
straight from the fridge and then let them come to room temperature before using.
