Combining butter and sugars into the bowl of the mixer first, and blend until light & fluffy before continuing to add the remaining ingredients

• leavening agents

• blending method

• fats & oils

• creaming method

provides moisture, and benefits the texture in our baked goods

• creaming method

• fats & oils

• liquids

• flavorings and extracts

adds additional flavor to recipe as well as brings out the natural flavors

• creaming method

• fats & oils

• flour

• flavorings and extracts

come in a variety of sizes (small, medium, large, extra large, jumbo) provides aeration, emulsification, and structure within a recipe

• fats & oils

• eggs

• sugars/sweeteners

• blending method

combine wet and dry ingredients after mixing in a separate bowl. Only lightly combine all ingredients until just combined to not over mix

• creaming method

• leavening agent

• flavorings & extracts

• blending method

provides a sweet flavor in the baked good

• sugars/sweeteners

• flavorings and extracts

• fats & oils

• eggs

processed from wheat, is the structure to most, if not all baked goods

• eggs

• fats & oils

• flour

• blending method

chemical or organic, could be added into the recipe to help them rise

• leavening agent

• flour

• eggs

• liquids

2 major varieties, liquid or solid, provide flavor and golden brown color

• flavors and extracts

• sugars/sweeteners

• fats & oils

• eggs