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...Cake making methods there are five main of rubbing in melting creaming whisking all one same proportions as the method each produces products that have a different texture proportion ingredients used will determine and taste product amount fat how long stay fresh without drying out cakes cannot be made successfully with low spreads this is because they contain higher water example ratio to flour raising agent basic recipe g sr victoria sandwich self fairy sugar eggs baking powder tsps swiss roll no added air plain fruit flan steam gateaux scones welsh ml milk marg or butter gingerbread depends on bicarbonate soda varies depending parkin individual chocolate brownie trapped sieving by lightly finger tips agents help rise examples using melted saucepan tends much heavier than other wont can create lighter brownies together give sponge whisked trap aerate vanilla...