Mixing Methods

This is really the heart of the matter, right here. So, welcome to it! Learn how to mix batters and doughs correctly, and mastering an ingredient list will be a literal piece of cake!

One of the most fundamental laws in baking is that it is just as important to know how to mix ingredients together as it is to know what ingredients to mix.

Use the chart for the basics. Click on the method for the rest of the story.

Method	Short Description	When to Use
The Creaming Method	cream fat(s) and sugar add eggs alternate dry and wet	American-style cakes when you want to achieve a balance between tender and sturdy, cookies
The Biscuit Method	mix dry ingredients cut in fat add liquids (short knead)	Biscuits, scones, pie crust
The Egg Foam Method	Whip eggs/whites mix together dry fold into foam (add fat)	angel food cake, genoise, sponge cake
The Two-Stage Method	mix dry ingredients, softened fat, eggs and some of the liquid beat to develop structure mix in the rest of the liquid	American-style cakes when tenderness and velvety crumb is more important to you than sturdiness.
The Muffin Method	Whisk together dry Whisk together wet Dry onto wet fold together	Muffins, pancake batter, waffle batter

See my recommendations for cook books utilizing these mixing methods here.