So far, you are probably acquainted with the famous “Fold in the Cheese” scene from Schitt's Creek show (and if you are not, You have to be). Folding can seem like an intimidating technique at first – recipes are often full of severe warnings to make this step carefully – but if you keep in mind some bases, you don't need to be afraid. Usually, bakeries are preoccupied with the use of a delicate touch and accurate movements. But a more unexpected but essential factor for folding success? The type of bowl you are using.
But first: what is folding too?
When working with a batter, folding gently refers to the combination of a soft, airy mix – as beaten cream or whites of whipped eggs – with a heavier, denser mixture, such as melted chocolate or the purpose of the cake. The goal is to keep as much air in the mix as possible while mixing them both, ensuring that the finished product remains light and fluffy. If you have just spent a lot of effort to get your beaten mixture in solid peaks, you do not want to unlock all your hard work by immediately deflecting those air bubbles with powerful mixture.
Folding is essential for delicate structure, airy with a similar cloud moussehigh cheesecake souffléBillowy angel groceryand especially a classic chiffon cake. If you rush or overload this step, you can end up with strict, underlined or leading cakes, sinking.
The traditional method used for folding is to use a flexible spatula To cut in the middle of the batter, chop along the bottom and side of the bowl, then gently fold the mixture up and over yourself in the center of the bowl (ie: folding!). You can also fold Instead of a shoulder – its multiple wires offer more contact points to “catch” more than the beaten mixture and pull it into the denser mixture, which can make the folding go faster.
Photographs by Rick Holbrook; Food styling by Kaitlin Wayne
Are not just tools: the bowl you also use issues
But while many bakeries focus on (and argue) which tool to use for folding, the bowl you also use issues, and is often overlooked. Perhaps, for fear that more filthy dishes, you are tempted to take the folding step on the same standing tas of attitude you used to prepare your purpose. But stop there: A long, narrow mixer bowl is actually very deep for effective folding! A wide and shallow bowl is a much better ship for this task.
A wider bowl allows you to fold the mixtures together more effectively and with less strokes, translating into more air remaining into batter: the longest, narrower stand bowl requires you to work hard to fully combine the mixture, deflecting it further. The wider shape of a shallow bowl also means less of the shot will accumulate at the top of itself, so its weight will not deflect even the mixture.
We recommend mixing your denser mixture in a shallow bowl (or transfer it to one after mixing it in the standing mixer), then add your beaten mixture to it to fold them, as described in our Chiffon cake with olive oil recipe. (Adding your lighter mixture to the top, rather than the other way, ensures that it stores the most likely air. If you add the most severe, denser mixture to the beaten mixture, it will deflate before you start folding.)
Even if your recipe does not direct you to do this, use this trick for better folding every time. Regarding the choice of that type of bowl to achieve, the development of King Arthur recipes and the culinary manager Sarah Jampel guides, “As long as the bowl is wider than long, it must work well!” Try the bowl in this Full set for easy mixing to mix lightlyParticularly the largest 4- and 5-quarters options. Your folding is guaranteed to make better (and go better than amateur chefs in Schitt Creek).
Photo covered by Patrick Marinello; Food styling by Yekaterina Bysova.
Full set for easy mixing to mix lightly
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