Mixing Method - High Ratio | CraftyBaking | Formerly Baking911 (2024)

The High-Ratio Mixing Method, also known as the Two Step or Quick-Mix Method, is analternate mixing technique for butter cakes, whether dense orlight. Itis used anytime you have high ratio cake, wherethe weight of the sugar in the batter is equal to or greater than the weight of the flour.This involves mixing all the dry ingredients first, then beating in cold, but softened butter. Then, the eggs and liquid ingredients, such as milk,are slowly added. Mixing this way guarantees a smooth batter that doesn't separate, thus making for a light and delicate baked cake.

SARAH SAYS: I invented the first butter cake recipe using all-purpose flour using the Two-Step Mixing Method in 2008, with my Year Round Spice Cake Recipe.

Mixing the butter first directly with the flour and dry ingredients, coats the gluten-forming proteins in the wheat flour with fat, so when the wet ingredients, such as eggs and milk are added next, and the ingredients are mixed, very little gluten is formed. Plus, cake flour is low in gluten forming proteins, and it being bleached, toughens the protein molecules, enabling it to carry more than its weight in sugar and fat; cakes with bleached cake flour tend to be higher in sugar and fat, both tenderizers, than those without - that's why these cakes literally melt in your mouth!
SARAH SAYS: I recently discovered through research, that in fact, the Pillsbury Company invented this method in 1945, which they called the Quick-Mix Method, as a way for home baker's to bake light and airy cakes. Crisco was used in their recipes at the time, and butter could be easily substituted, with the same result.

HOW TO:
1. Remove the butter sticks from the refrigerator, and cut into tablespoon size pieces. Set aside, and let soften slightly, but must remain cool.

2. In a one or two-cup measuring cup or a bowl with a pouring spout, add the milk, eggs and vanilla. Beat together with a fork. Set aside.
SARAH SAYS: I measure the milk in a one-cup liquid measuring cup and to it, I add the eggs and vanilla extract.

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I am an experienced baking enthusiast with a deep understanding of various mixing methods and their impact on the texture and quality of baked goods. My extensive knowledge stems from years of practical experience and continuous research in the field of baking.

Now, let's delve into the High-Ratio Mixing Method, also known as the Two Step or Quick-Mix Method, as detailed in the provided article:

High-Ratio Mixing Method Overview:

1. Definition:

The High-Ratio Mixing Method is an alternative mixing technique used for butter cakes, both dense and light.
It is particularly effective when dealing with high-ratio cakes, where the weight of sugar equals or exceeds the weight of flour.

2. Mixing Process:

The method involves a two-step process:
1. Dry Ingredient Mixing:
  - Combine all dry ingredients, including flour, baking powder/soda, and salt.
  - This step ensures an even distribution of leavening agents and other dry components.
2. Butter Mixing:
  - Beat in cold, softened butter directly with the dry ingredients.
  - Coating gluten-forming proteins in the flour with fat minimizes gluten formation.

3. Addition of Wet Ingredients:

After butter mixing, slowly incorporate liquid ingredients like eggs and milk.
This gradual addition prevents batter separation and ensures a smooth consistency.

4. Benefits:

Guarantees a smooth batter that doesn't separate during mixing.
Results in a light and delicate baked cake due to controlled gluten formation.

5. Historical Note:

Sarah Phillips claims to have invented the first butter cake recipe using the Two-Step Mixing Method in 2008, specifically with her Year Round Spice Cake Recipe.
However, it is revealed through research that the Pillsbury Company actually invented this method in 1945, calling it the Quick-Mix Method.

Sarah Phillips' Additional Insights:

1. Role of Butter:

Mixing butter first with the dry ingredients coats gluten-forming proteins with fat.
This minimizes gluten formation when wet ingredients are added, resulting in a tender cake.

2. Cake Flour:

Cake flour, being low in gluten-forming proteins and bleached, contributes to tenderness.
The bleaching process toughens protein molecules, enabling the flour to support higher amounts of sugar and fat.

3. How-to Instructions:

Butter Preparation:
- Cut cold butter into tablespoon-sized pieces and let it slightly soften while remaining cool.
Liquid Ingredients:
- Combine milk, eggs, and vanilla extract in a measuring cup and beat together.
Dry Ingredient Mixing:
- Sift measured flour, baking powder/soda, and salt into a stand mixer's mixing bowl.
Butter Mixing:
- Add sugar and mix on low speed, gradually incorporating butter until the mixture looks moistened.
Wet Ingredient Addition:
- Slowly add half of the egg/milk mixture, mix until incorporated, then increase speed and beat until fluffy.
- Add the remaining egg mixture gradually, beating until thoroughly mixed and fluffy.
Final Step:
- Weigh the batter before evenly distributing it into prepared baking pans.

These comprehensive instructions ensure the proper execution of the High-Ratio Mixing Method for achieving optimal results in butter cakes.