Creaming Method

1. Measure ingredients accurately. Have

_________ ingredients room temperature.

• all

• some

• half

2. Sift the ________________ – flour, baking powder together into a bowl. Set aside.

• wet ingredients

• dry ingredients

• cake ingredients

3. Place the butter or shortening in another mixing bowl. Beat slowly using a manual or electric beater until the

butter is ____________.

• smooth and creamy

• light and fluffy

• hard and crumbly

4. Add the sugar and cream the mixture at moderate speed until the mixture is ___________.

• light and fluffy

• smooth and creamy

• hard and crumbly

5. Add the eggs one at a time. After each addition, __________ until the eggs are absorbed before adding more. The mixture should be light and fluffy after the eggs are beaten in.

• blend

• dredge

• beat

6. Scrape down the sides of the bowl to

ensure ________ mixing.

• even

• uneven

• nonuniform

7. Add the sifted dry ingredients

(including the spices if they were not added in step 4) alternately with

the __________.

• liquid ingredients

• dry ingredients

• batter mixture

8. Add _________of the dry ingredients. Mix just

until blended in.

• 1/2

• all

• 1/4

9. Add ________of the liquid. Mix just until

blended in.

• 1/3

• 1/2

• all

10. Repeat until all ingredients are used.

__________ down the sides of the bowl occasionally for even mixing.

• Smooth

• Melt

• Scrape