The preparation of cakes from prepared mixes is different from using
the scratch recipes.
Bakers can use the creaming, blending and all in method but the
creaming methods seems to provide better cake volume than the blending
method while the latter results in more uniform crumb structure.
Indeed in the creaming process the longer beating time encourage the
cake to have better volume But it must not be forgotten that excessive
beating is detrimental to cake quality..
Meanwhile the all in method is best suited if you had an emulsifier at
hand; or you will end up with a cake that has texture reminiscent of a
muffins. Holes and muffins.
Now with regards to cake mixes they are usually mixed by all in method
but as you tweak out the recipe such as adding more eggs the system of
mixing is more nearer to the blending methods as the liquids are added
in two or three portions for even absorption in the batter.
>"Baking powder and soda do not
>make a single new bubble; they only enlarge bubbles that are already
there."
>She advocates beating "butter and sugar for 7-8 minutes" for "mile
high"
>cakes. I just know that since I started increasing the creaming time
of
>butter/oils and sugar and eggs, my cakes have had a wonderful rise
instead
>of the leaden, brownie-consistency concoctions I used to make.
Yes that is true that was the result of the basic research in cake
baking done in the 1940's, baking powder does not create another
bubble but just enlarge the existing ones. But the mixing of butter and
sugar for 8 minutes does not give the same volume as mixing shortening
and sugar for the same time. Butter has an inferior creaming properties
if compared to all purpose shortening. It was used for the purpose of
getting the best taste in cakes.
But be remineded that you really had to try also alternative cake
mixing methods to make a comparative experiments among them and see
what really produces the best cakes according to your personal
observatons..
Roy