Tuesday, April 12th, 2016

There is a large variety to choose from when you think about baking or buying a cake. Professional bakers have different classifications for this dessert such as butter, sponge and foam, and the low or no-flour. Those who bake at home have a more simple classification: chocolate, fruit, white and so on. What makes the difference in the professional categories and how professional bakers divide the different cakes is by their batter. How the batter is prepared determines the final texture and color. The batter also divides the products into their respective categories.