cakes

Birthday Cakes

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In the United States , cakes usually are made by one of three methods. In the conventional method the sugar and fat are creamed together, the egg added, and a mixture of flour, salt, and baking powder mixed in alternately with the liquid, beginning and ending with dry ingredients. In the quick-dump, or one-bowl, method, all the ingredients except the leavening agent are put into a bowl and mixed vigorously (preferably with a power mixer), the leavening agent added, and mixing completed. As a modification of the method, the eggs and part of the milk may be added as a separate stage. The muffin method involves adding the combined liquid ingredients to the combined dry ingredients; but, although rapid and easy, this method unmodified produces a cake that tends to be coarse-textured and to have poor keeping quality. Chiffon cake is made by a modification of the muffin method in which the egg white is beaten separately and blended with the other mixed ingredients. Shortened cakes made by these methods can be baked in flat layer pans, in loaf pans, or in individual cups and can be baked at oven temperatures of ≈350–400 °F (177–204 °C).

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