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10 baking secrets only pastry chefs know


The texture

There are basically two ways to prepare the foundation of this cake, which will consequently influence its texture.


Method 1: creaming method


Mix the softened butter with the sugar until you have a creamy mixture. Then slowly add the lightly beaten eggs. Once incorporated, add the flour and baking powder.

This is the best method to follow when you want to make a fresh or dried fruit cake and you’re aiming for a slightly crumbly texture.


Method 2: melted butter and heavy cream method


Mix the eggs and the sugar, add the heavy cream, the flour and the baking powder, then mix just enough to blend the ingredients together. Finally, add the butter that’s been melted and left to slightly cool.

When using this method, the result is a cake that’s light, airy and soft, and can be stored for a few days longer.

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  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder


  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!