THE LANGUAGE OF CAKE MAKING

TO BEAT.....vigorous mixing with a spoon/ whisk or electric mixer. TO BLEND....combine one ingredient with another until completelymixed together, either using a fork, wooden spoon or electric mixer. TO CREAM....usually refers to butter/ marg/ fat, alone or mixed with sugar until light, pale yellow and fluffy. TO FOLD....carefullyincorporate one mixture into another, (usually a light one such as whipped egg whites into a heavier mixture.) Folding involves gently 'drawing'a figure eight with a metal/ wooden spoon and being careful not to knock the air out of the lighter mixture. TO STIR...mix carefully in a circular motion to combine. TO WHIP....beat rapidly with a whisk or electric mixer to incorporate as much air as possible. Egg whites or cream are examples of ingredients that are whipped. TO MAKE BLIND....precook pastry by lining it with baking paper, weighing it down with uncooked rice and baking it in the oven. TO COOK IN A WATER BATH (BAIN MARIE)........the pan is placed in a baking dish and the baking dish is filled with hot water coming halfway up the sides of dish. This method protects any delicate mixture/ batter that requires a gentle, indirect heat.