Helps the baked product incorporate air Adds flavor

Adds protein which gives the batter elasticity and structure

Gives baked goods structure.

A protein that is formed when wheat flour is is moistened - this gives strength & elasticity to batter / dough.

Adds sweetness Helps turn baked goods brown.

Enhances flavors. Helps slow down chemical reactions.

Beating sugar and softened butter (room temperature)together to form a lighter colored mixture that is aerated.

Adds lightness and volume to cakes.

Passing flour, cocoa powder or powdered sugar through a sieve to remove lumps and aerate it.

Rigorous mixing of ingredients using a whisk, hand mixer or Stand Mixer.

The purpose is to thoroughly combine ingredients and to incorporate air and produce volume.

Gently combine a light, airy ingredient (such as beaten egg whites or blueberries) with a heavier one (such as cake mix). This down-across-up-and-over motion gently combines the ingredients to create a light, fluffy consistency.

A batter that is liquid enough to be poured

A batter too thick to be poured but will drop in lumps from spoon.

A flour & liquid mixture that is stiff enough to be shaped into a ball with your hands.