Red Seal Baker Practice Exam 2025 - Free Baker Certification Practice Questions and Study Guide

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What is the ideal consistency of a cake batter?

A stiff, unmixable dough

A smooth, pourable batter that flows easily

The ideal consistency of a cake batter is a smooth, pourable mixture that flows easily. This texture is crucial because it ensures that the ingredients are well-combined, allowing for even mixing of the leavening agents and other components needed to give the cake its desired rise and texture. A well-mixed batter enables air to be incorporated, which contributes to the lightness and fluffiness of the baked cake.

When the batter is pourable, it can easily be transferred into the cake pan, allowing for a uniform baking process. If the batter is too stiff, it may not rise properly, leading to a dense cake, while a batter that is too liquid can lead to cakes that spread too much and lose their shape during baking. Thus, a smooth and pourable batter is essential for achieving the right cake consistency and overall quality after baking.

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A granular mixture with visible lumps

A liquid consistency that cannot hold shape

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