Scratch Wedding Cake Makers

Business By andrea7 Updated 25 Mar 2009 , 8:26pm by Deb_

andrea7 Posted 23 Feb 2007 , 4:42am
post #1 of 13

Just a question. I was experimenting making my cake today and used a whip to mix my butter and sugar. I usually use a beater for the whole process. When the sugar and butter were beaten the mixture was really light. I have yet to try this in my larger quanity mixes but the cake seemed really light after the cake was baked. I did'nt taste it but i'm wondering if anyone has tried this? Maybe I could just whip the butter and sugar and switch to a beater when I start adding the eggs and everything else. This could make the cake a lighter and maybe not as dense. Any thoughts?

12 replies
ang_ty95 Posted 23 Feb 2007 , 5:06am
post #2 of 13

I don't have any thoughts icon_confused.gif but would love to see the response to this. icon_smile.gif


SweetHope Posted 23 Feb 2007 , 5:09am
post #3 of 13

You can't go wrong with this. I allways do the same if a recipe calls for butter and sugar.

JoAnnB Posted 23 Feb 2007 , 7:25am
post #4 of 13

Often wedding cakes require a more dense layer to support the decorations and the stress of moving and setup.

Fondant is heavy, and on a light cake, can cause some sagging. You can fix it, but you have to be aware that it can happen.

It will depend on your personal taste.

sugarnut Posted 26 Feb 2007 , 5:27am
post #5 of 13

I just always use my paddle, like you said you do. I whip it a little higher, but I don't switch to the whip. Tell us how it turns out!

wysmommy Posted 27 Feb 2007 , 2:07am
post #6 of 13

well we just learned about this in culinary school, so here goes...

Creaming (basically whipping the butter and sugar together) is what you are supposed to do when mixing a cake with room temp or softened fat used in it. You are actually supposed to incorporate a lot of air into the sugar and fat as is a part of the levening process. (so the short answer to your question is: Yes that it makes it lighter). The whisk is ideal for this. If your batter isn't to heavy then it's fine to use for the whole thing.

That was probably WAY more info than you needed...but I have a test on it in the morning, SO I just used you to practice on icon_biggrin.gif

Happy baking!

antonia74 Posted 27 Feb 2007 , 3:34am
post #7 of 13

I always do the same thing for every cake recipe...cream the butter & sugar with the paddle, then switch to the whisk for the eggs onwards. Works really well!

Except for my Tahitian Vanilla Genoise cake, that starts out with the whisk anyway for all those eggs! End with flour & melted butter...mmmmm!

The whisk aerates the thin batters well and makes for a lighter, fluffier cake.

andrea7 Posted 27 Feb 2007 , 3:52am
post #8 of 13

Thanks for the input everyone. There's always room for improvement.

nglez09 Posted 27 Feb 2007 , 3:56am
post #9 of 13

I always use the paddle for the butter and sugar and onwards because I always go for a dense cake due to the fact that I only make tiered cakes.

antonia74 Posted 4 Mar 2007 , 4:56pm
post #10 of 13

mine are all tiered... icon_confused.gif

Chef_Stef Posted 4 Mar 2007 , 5:04pm
post #11 of 13

I've never tried it, either...always use the paddle attachment, except when it says to use a whisk.


solascakes Posted 25 Mar 2009 , 8:21pm
post #12 of 13

will definitely try this,thanks

Deb_ Posted 25 Mar 2009 , 8:26pm
post #13 of 13
Originally Posted by nglez09

I always use the paddle for the butter and sugar and onwards because I always go for a dense cake due to the fact that I only make tiered cakes.

Your support system supports the tiers not the individual tiers themselves. You can use a very light sponge cake and have 10 tiers above it and it will be strong enough as long as you use the correct support in each tier.

To the OP, depending on my recipe, I sometimes use the wisk, yes!

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