The protein content difference between these flours is significant – cake flour contains around 6-8% protein while all-purpose flour has 10-12% protein. The lower protein content in cake flour means ...

Controlled heat treatment can provide a powerful and flexible tool to enhance wheat flour for cake production.

A key to keeping the texture super light and fluffy is mixing it just until it comes together. Any extra stirring could make it tough or gummy, while overmixing makes for a more rubbery texture. This ...

Have you ever fallen victim to a cake with a sunken center? You spend hours laboring over your batter, tirelessly whisking together your wet and dry ingredients before painstakingly pouring every last ...

She explains: “My goal was to apply our pastry philosophy, focused on clean, not-too-sweet flavors and harmonious textures, to the construction of layer cakes. After several months of testing, I ...