![]() When your cake is fully baked, use the thin end of your spatula to separate the sides of the cake from the pan. This will smooth and evenly distribute the batter in the pan. Make sure to go slow and gentle because if you go fast it leaves clumps of flour on the sides of the bowl which will end up in the batter.ĭon’t allow for the clumps of flour to form in the first place by thoroughly cleaning the sides of the bowl with every stroke.Īfter pouring the batter into the pan you can level the surface of the cake batter by using the thin and flexible properties of the rubber spatula to your advantage by flattening the surface of the batter. Using the curvy end of the spatula, clean the bowl with every fold while mixing. Gently fold your batter mixture using the momentum of the spatula until it’s well incorporated and continue adding your dry ingredients and incorporate gently until you have your fully mixed, smooth cake batter. Then slowly combine dry and wet ingredients until they form a mixture. Mix your dry ingredients first and then separately mix your wet ingredients. Scrape the batter from the bottom and fold it on top to thoroughly mix! The rubber of the spatula will curve with every movement which will allow all wet ingredients to mix thoroughly. The rubber spatula prevents the egg yolks from forming clumps inside the batter by giving it a gentle break while starting to mix. The rubber spatula is especially good for mixing egg yolks into your cake batter. Perfect for scraping the edge of the bowl while mixing, a rubber spatula is a great tool for beating and creaming your batter. The beating/creaming method is best used for mixing dry ingredients into wet ingredients! Using A Rubber Spatula: They both serve an identical purpose and intend for you to turn the batter on itself with a hard tool to fuse multiple ingredients together. The beating and creaming methods usually mean the same thing and the names are used interchangeably. Beating the ingredients together requires making quick circles in the batter by scraping the bottom of the mixing bowl and turning the batter on itself multiple times. The beating method is to thoroughly mix dry ingredients into the wet ingredients by hand using tools such as a wooden spoon or a rubber spatula. ![]() You can check out this article here! Use The Beating and Creaming Method ![]() This article talks about the 10 different mixing ways you can use when making your baked goods. *By the way, I recently wrote an article about All The Different Mixing Methods in Baking. Make sure to use the right tool for the right mixing method! 3 Methods For Mixing Cake Batter Without A MixerĪfter speaking about these methods, I will break down their differences towards the bottom of the article! List of Tools For Mixing Batter Without A Mixer: Knowing when to use which mixing method and which tool is key to a successful batter, which is why I’ll go into specific details about each type of mixing method and talk about the real differences between them. Learning how to successfully mix cake batter without a mixer will allow you to be able to successfully bake your favorite dessert in any type of circumstances. Mixing cake batter by hand using these methods will achieve the same consistency of mixed cake batter as a mixer would. However, going old school and mixing cake batter by hand has still proven useful when applied correctly.Īs a general rule, use the beating method, the whisking method, or the whipping method to mix cake batter without a mixer. ![]() In recent years, new technologies such as stand mixers have been created to simplify these repetitive tasks. Throughout my years of baking, I’ve realized that learning how to properly mix cake batter is one of the first skills that a baker has to master.
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