Spooning cake mix
Many recipes I have say to 'spoon' the cake mix into the tin. I was just wondering if there is any difference between 'spooning' the mixture in or just pouring it?
Best Answer
Normally, you spoon cake mixes in because you need to be very careful to preserve all of the air you have incorporated into the mix. This air is very important to the structure and overall appeal of the cake.
It's not to say that you can't pour in the mix, it is just not best practice.
Quite frankly, there are some cakes where it won't really matter. If you are baking a standard Duncan Hines or other store bought mix, it doesn't really matter. Those have so many emulsifiers and extenders that you would have to work at deflating them.
However, if you are doing scratch cake mixes, you have to treat them like a nice man treats his wife, that is - very gently. Very, very gently. Hence, always spoon the mix.
Hope this helps
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Can you mix cake mix with a spoon?
Depending on what ingredients you are beating, you'll either want to use a wooden spoon or whisk. For a thicker mixture, like the butter and sugar mixture we just discussed, a wooden spoon makes sense. For beating something lighter, like eggs, a whisk is preferred.How do you make Spoon batter?
Add the amount of eggs called for in the recipe but add two extra egg yolks. The extra yolks add the density and moisture you'd find in a bakery cake! Milk: Add MILK, not water, when your box mix calls for liquid. The milk adds density, fat and, most importantly, extra flavor to your mix.How to Properly Measure Ingredients for Baking Cakes
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