The High-Ratio Method
Ingredients: Room-temperature
Fat: High-ratio Shortening or Butter
Products: Wedding cakes, Cupcakes,
Layer Cakes
The High-Ratio Method is used to make cakes with more sugar than flour—known as high-ratio cakes. This method coats the dry ingredients in fat first, then adds liquids in stages to create a smooth emulsion. The result is a very fine, moist crumb with a flat, even top—ideal for commercial cakes, stacked layers, and detailed decorations.
High-Ratio Method
Learning Objectives
Learn to mix high-ratio batters for maximum tenderness, use emulsifiers correctly, and troubleshoot issues with structure or crumb.
Learn the High-Ratio Method
Your Way
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