Introduction to Batter Matters

We all have a sweet tooth. Every sweet tooth has a desirable baked creation. The kids love warm, gooey, chocolate chip cookies, some adults love a slice of warm, spiced, apple pie. Maybe you are a cheesecake lover with that sour, cherry topping. Who can resist grandma's famous lemon meringue pie, and mommy's classic devils food cake? Remember licking the raw cake batter off the whisk when no-one was looking?

Every baked creation is made differently. Making cakes, cookies, bread, pies, biscuits or any other baked good uses different techniques, distinctive ingredients, various baking temperatures, and uses various bakeware.

The baker must distinguish different mixing methods and ingredients that are appropriate for that recipe.

Creating delicious baked goods rely on multiple factors:

• Ingredients

• Temperatures

• Mixing methods

• Bakeware

Baking is similar to a big ole' science experiment. Ingredients should be measured precisely, mixed properly, baked with the correct temperature in the appropriate bakeware, to cause a delicious reaction.

Batter Matters!

In these series of "Batter Matters", Baker Mary will explain the importance of different factors that come into play with cake batters. It may sound intimidating, but have no fear, Baker Mary will reveal all her secrets. She will explain the importance different techniques in creating cakes. There are 8 types of mixing methods for creating cake batters:

• Separated sponge cake

• Folding technique

• Foam Method

• Creaming

• Reverse creaming

• Muffin method

• Blended : 2 Stage

• Paste Method

In the series "Batter Matters", she will also explain the importance of quality bakeware for baking cake batters. Selecting the proper cake pan is fundamental in the baking process. It is comparable to the baker selecting the correct flour in a cake recipe. For example the protein content of flour for cake recipes should always be between 9% to 11%. A low protein content in flour is crucial for tender crusts and crumbs in cakes.

Cake pans comes in all shapes, sizes, forms and materials. Selecting the correct baking pan is essential to baking a cake. The baker must distinguish what type of cake they are baking, how many servings this cake needs to feed, what occasion is the cake for. It is up to the baker to know what is the appropriate bakeware for the cake their making. The baker is only as good as their bakeware. It is probably the reason why your grandmother has the same round cake pan her cupboard for over 20 years.

Baker enthusiasts will learn what is the best bakeware for cake, and what type of material is best. Food-grade aluminum cake pans are the best choice for baking cakes. This is due to the fact aluminum is a great heat conductor, without the bulky weight.

Join Baker Mary in the series of Batter Matters, as she trains baker enthusiasts the importance of cake batters before it hits the oven.