what the difference between these 2 cake recipe?

Question

the 1st cake recipe is to mix the dry ingrendients 1st, then crack the egg and all liquid, then bake ( from cupcake recipe, turns out nicely)

the 2nd is to mix eggs, sugar and butter until its stiff, then add the dry ingrendients ( from cake recipe, turns out badly....too dense, not develop well.)

i tought cupcake has the same method as both are "cakes"
......
well....can i use the cupcake batter to make a cake?

why do they have different method? is there any certain effect to achieve?

here's the recipe:

dry 1st method:
http://allrecipes.com/Recipe/Cream-Filled-Cupcakes/Detail.aspx
liquid 1st method:
http://allrecipes.com/Recipe/Green-Tea-Layer-Cake/Detail.aspx

Answer 1

The second method is called the creaming method. I prefer the second method. Don't take my word for it here is some website regarding Creaming Method

http://www.baking911.com/howto/cream.htm

http://www.preparedpantry.com/creamingmethod.htm

http://www.joyofbaking.com/ButterCakes.html

It is the issue of controling the results for me. Temperature and humidity will affect you results. So I would put in the dry ingredients into the mixed wet ingredients.

Answer 2

It would be interesting the see the complete recipes. The second recipe sounds odd - I've never come across a recipe that calls for the ingredients to be beaten until stiff. The term really should be "creamed", then the dry ingredients added and then some liquid, ie milk, water or juice.
If you're happy with your first recipe, try it. You willneed to bake it a bit longer - so keep an eye on it.

Answer 3

There is a big difference between frosting and icing. Frosting is thick and holds shapes like rosettes and shells like those you see piped around the edges of a birthday cake. It remains soft to the touch and has a creamy texture, and most people think it tastes better because of the creamy buttery flavor. Icing, on the other hand, is a thinner, more liquid substance, and as it dries it thins out, becomes very smooth across the surface of your cookie, and hardens. This is the icing to use for the most beautiful, professional results.

Answer 4

Hi !!!
I agree with Caesar's wife. I have always been able to use cake batter, both in making cake or cupcakes. I have never really questioned why a recipe says to mix the batter a certain way...I just do it. I found a website that you might find helpful & interesting...GOOD LUCK & I HOPE YOU HAVE GREAT BAKING SUCCESS!

"FYI": PLEASE "CLICK" ON THE WEBSITE BELOW THAT GIVES YOU ANSWERS CONCERNING DIFFERENT METHODS...

http://rds.yahoo.com/_ylt=A0geu99ZnzhGicMARVRXNyoA;_ylu=X3oDMTE3ODYwbWdpBGNvbG8DZQRsA1dTMQRwb3MDMgRzZWMDc3IEdnRpZANERlI1XzEyMw--/SIG=123rjng8v/EXP=1178202329/**http%3a//www.msu.edu/~lentnerd/NewFiles/Cake.html

CONVENTIONAL CAKE METHOD

Most early cake recipes required lard or butter and were made by the conventional cake method of preparation.
Since butter and lard do not contain emulsifiers, the fat cannot be easily kept in suspension in the cake batter.
Therefore, the creaming process of beating together the fat and sugar became critical, since the fat is well blended with the sugar and air is incorporated into the batter.

The steps for preparing a conventional cake include:

1. Preheat the oven to 350ºF (175ºC). Preheating the oven is essential for optimum volume.
2. Measure the ingredients accurately.
The ingredient proportions are balanced in all cake making. However, this balance does not always need to be exact.
The quantities of some ingredients can be adjusted without causing a failure. For instance, most cake recipes call for two eggs, but the amount can vary by up to 25%.
A small increase of egg, sugar, or baking powder will cause the cake volume to increase with a more open, coarse texture.
A decrease in volume will occur with a decreased quantity of these ingredients.
By altering the ingredients slightly, new cakes are developed.
For course purposes, follow the recipe exactly so the cakes can be evaluated more accurately.
The basic ingredients for all cakes remain the same with similar proportions.
3. Choose the correct size pan.
Too large a pan will yield a low volume cake.
Too small a pan will cause the batter to spill over the pan edge onto the bottom of the oven and burn.
Line the bottom of the cake pan with a piece of parchment paper or wax paper cut to fit exactly.
Lightly grease the paper for easy removal.
Sprinkle about one tablespoon of flour over the greased surface, tilting and tapping the pan so the flour is evenly distributed over the surface.
Tilt the pan over a waste container and tap out any extra flour.
Flouring the surface of the pan will reduce sticking.
4. Sift the cake flour and spoon it into the measuring cup. Sifting and spooning is the standard way to measure in the United States.
Sift together the dry ingredients to evenly blend them.
Cake flour is low in protein and high in starch, thus producing cakes with a tender crumb.
5. Cream the shortening and sugar together in a mixing bowl to aerate the mixture and to evenly distribute the fat. This procedure will give a fine cell structure to the baked cake.

6. Add the egg and vanilla in 2 portions, beating well after each addition.
Vanilla, which is fat-soluble and therefore blends with the shortening, adds flavor.
Eggs add extensible protein, color, and flavor.
7. Add 1/2 of the milk and beat well.
Add 1/2 of the flour and beat well.
Add the remaining milk and then, the remaining flour. Beat well after each addition.
The milk will hydrate the flour, dissolve the sugar, and initiate carbon dioxide production from the baking powder.
Flour provides the structure to the cake.
8. Beat for 3 minutes to blend the ingredients and aerate the batter. The batter should be smooth, medium thick, and creamy in appearance.
9. Fill the cake pan no higher than 1/2 full.
10.
Bake until done.
Do not open the oven door until you can smell the pleasant aroma of cake.
Premature opening will jar the cake and cause it to collapse.
Test doneness:

Insert a clean toothpick or thin metal skewer into the center of the cake. If no crumbs cling to the toothpick, the cake is done.
Or, check to see if the cake top springs back after lightly pressing the surface.
The sides of the cake will pull away from the pan when the cake is done. Allow the cake to cool for about 5 minutes before removing from the pan.
The aroma of cake is pleasantly noticeable.
Watch the cake carefully after you are able to smell the aroma.
A hot cake is very tender and fragile and the cooling period allows the structure to become a little more firm, making removal from the pan easier.
If a cake is cooled too long, it will stick to the pan.
If this happens, warm the cake for a few minutes in the oven.
11. Several baking reactions occur, including the following:
Carbon dioxide production and leavening of the cake.
Gluten and egg protein stretch and then coagulate.
Starch gelatinizes.
The cake browns by:
Sugar caramelizing
Starch dextrinizing
Maillard reaction.

Conventional Cake Quality Standard:

Exterior Appearance:
The volume doubles with baking.
The surface is a dark brown with a dull sheen and a dry appearance.
The top will be flat or slightly rounded.
Air Cell Size:
The cells are small and evenly distributed without tunnels.
Tenderness:
The cake is extremely easy to cut, bite, and chew.
Mouth Feel:
The cake will be delicate, moist, and springy.
Flavor:
The flavor is sweet and mild.
Added ingredients influence the flavor of the cake.
--------------------------------------------------------------------------------
MUFFIN METHOD
The muffin method is a simple and fast way to combine ingredients for a cake.
Basically the cake is prepared with the same method as making muffins by blending the egg, melted fat or oil, and milk together and stirring into the sifted dry ingredients.
The high proportion of fat and sugar will minimize over beating which is a concern with regular muffins.
The baked cake will have a slightly lower volume and the air cell size will be larger and coarser than with a conventional cake.
The cake is also less tender and the top may be more sugary.
Usually muffin method cakes are eaten while warm, since they will become stale quickly due to the poor fat dispersion.

Our example is a carrot-pineapple cupcake cooked in a microwave oven.

Grated carrots
Crushed pineapple
All-purpose flour
Granulated sugar
Spices
Salt
Vegetable oil
Eggs

1. Place paper cupcake liners in a microwave pan or in custard cups. Make sure the cupcakes form a circle for even cooking.
2. Accurately measure the ingredients.
3. Sift together the flour, sugar, spices, and baking soda for even distribution.

4. Stir the liquid ingredients, plus the grated carrot, and crushed pineapple into the dry ingredients.
Stir until the dry ingredients are moistened.
Pour into cupcake cups.
5. Microwave until almost, but not quite, cooked. A few crumbs should remain on a toothpick when tested for doneness.
Allow the cupcakes to after-cook. After-cooking will complete the cooking process.
Microwaving until done will result in a tough, dry, overcooked cake, since it will continue to cook after microwaving has been stopped.
Cool and frost.
--------------------------------------------------------------------------------

QUICK MIX CAKE METHOD
As food technology progressed, vegetable oils were hydrogenated to make vegetable shortenings and margarines.
These shortenings have mono- and diglycerides added to them as emulsifiers.
Emulsifiers hold the fat in suspension in a liquid cake batter and, therefore, the creaming process is now unnecessary if a shortening with an emulsifier is used.
The Quick-Mix Method evolved as a consequence.
The preparation steps include:

1. Preheat the oven and prepare the cake pans.
2. Accurately measure the ingredients.
Sift all of the dry ingredients together into a large mixing bowl.
3. Add the shortening, vanilla, and half of the milk.
Beat for 2 minutes to incorporate the ingredients.
The fat shortens the gluten strands for a tender cake while the milk hydrates the dry ingredients.
Beating for the specific time helps to regulate the gluten development and to produce a baked cake of maximum volume with a fine texture.
4. Add the egg and remaining milk.
Beat for 2 more minutes.
5. Pour into the prepared pan and bake until done.
6. Baking reactions include:
Carbon dioxide production and leavening of the cake.
Gluten and egg protein stretch and then coagulate.
Starch gelatinizes.
The cake browns by caramelization of sugar and the Maillard Reaction.
Sometimes a brown ring appears on the surface of a quick mix cake. This is called "pillowing" and is caused by a thin batter viscosity. The sugar is less likely to be trapped in the shortening, so it is apt to come to the surface. Since sugar is hygroscopic, the surface will be moister than on a conventional cake.

Cake mixes became available for home and commercial use after the development of emulsified shortenings.

Since cake mixes require limited preparation or skill, home economists began to question the conventional and quick mix methods of mixing cake batters.

Thus the "dump" method evolved which is the same as preparing a cake mix.

All of the ingredients are placed in a mixing bowl and beat on the electric mixer for about 3 minutes.

The resulting cake is the same as the quick mix cake and the same quality standard can also be used. A moist golden brown surface with pillowing can be expected.

Muffin Method and Quick Mix Cake Quality Standard:

Exterior Appearance:
The volume doubles with baking.
The surface is a golden brown with a dull sheen and a dry appearance.
The top will be flat or slightly rounded.
Pillowing may be noticeable.
The top of the cake will be moist appearing and dry to the touch.
Air Cell Size:
The cells are small and evenly distributed without tunnels.
Tenderness:
The cake is extremely easy to cut, bite, and chew.
Mouth Feel:
The cake will be delicate, moist, and springy.
Flavor:
Very sweet (the sugar is more free-flowing in the batter and is not trapped in the fat during the creaming process) and mild.
Added ingredients influence the flavor of the cake.

Answer 5

well they could be diffrent kinds of recipes or you might have done it wrong(they probobly messed up themselves)

Answer 6

u may have overworked the batter