MIXING METHODS OF CAKES
The four basic pastry mixing methods also apply to cakes and define their type: Muffin method, Creaming method, Biscuit method, and Egg Foam method. Although the terminology may be slightly different as it applies specifically to cake making; the methods themselves are easily recognizable. Each technique is based on the state of specific ingredients, primarily the fat component, and results in a different final product: from a light as air cake, to one that's sturdy enough to hold up in wedding tiers.
Common instructions for cake making written in a recipe and mixing method terminology
‘Put all of the ingredients in a bowl and stir together’ = Muffin Method : Blended Method
‘Cream the butter and sugar together’ = Creaming Method : Creaming Method
‘Combine dry ingredients, add butter and mix until sandy’ = Biscuit Method : Reverse Creaming Method
‘Whip eggs with sugar until tripled in volume’ = Egg Foam Method : Sponge Method