Each mixing method gives a different texture and character to the baked good. The implements used, such as blades, whisks, spoons, etc. themselves make a difference. They have a great impact on what happens during mixing.

For example, flour is made up of particles of protein, glutenin and gliadin, which when mixed with moisture in the recipe, produce gluten. Mixing serves to physically break apart these proteins into smaller pieces and expose the moisture-loving portions, so the two blend together more effectively. 

Mixing methods certainly influence the final recipe's outcome. For example, popovers and creampuffs, with little gluten structure because the dough is folded and not stirred, inflate and puff-up like balloons just from the heat of the oven. Chemical leavening, such as baking powder and baking soda used in making muffins and biscuits are quickly stirred or mixed and need a moderate gluten structure. Leavening in yeast bread products need a strong gluten structure, as bread dough has to withstand the leavening power of yeast, sometimes over a few hours. That's why kneading is also included along with a mixing step -- to produce a lot of gluten.

Beating is done usually with a wooden spoon (by hand) or with a paddle attachment for a stand mixer. Beating combines two or more ingredients together into a uniform mixture.

Whisking is done with a whisk (by hand) or the whip attachment of a stand mixer to lighten an ingredient and to whip air into it.

If you are using a hand mixer the attachment doubles for both, go ahead and use the beaters, unless your mixer came with a whip attachment, use that one for egg whites and cream etc.

1. The Two-bowl Mixing Method, often called the Muffin Method, gives a texture with larger and irregular air holes.  Muffin and quick-bread batters are prepared in a certain way so the gluten protein in flour is not developed and the result is a tender and flavorful recipe.  This is the opposite of yeast bread recipes that require kneading to develop the gluten. 

The amount of mixing that should be done is to just blend the dry ingredients and liquid ingredients, but not enough to produce a smooth batter; the batter should be lumpy. When lifted with a spoon, the batter should break and separate easily. If over-mixed, the batter will look smooth and less lumpy, and prevents it from rising in the early part of the baking. This results in a lighter slick crust with a duller appearance, a top which is not rounded but has peaks, and tunnels or holes through the center of the muffin. 

To do:

1. Blend the dry ingredients.
2. Combine all liquid ingredients, including melted fat or oil. Make sure any melted fats are cooled to tepid.
3. Add the liquids to the dry ingredients and mix just until all flour is moistened. The batter will look lumpy. Do not overmix.
4. Once the mixtures are combined, the batter should be baked without delay, or loss of volume may result.

2. The Creaming Method is beating together fat with the crystalline sugar. (See Steps). Also known as the sugar shortening, sugar batter or conventional method. The fat and sugar are creamed together until light and fluffy, and then the rest of the ingredients are added in. The result is a cakelike texture.

3. The Pastry Mixing Method gives a flaky layering: the fat, such as stick butter or shortening, is cut into the dry ingredients (flour, leaveners, sugar, salt and other flavorings) until it resembles coarse meal. The chilled liquid ingredients are than tossed in to form a dough. The purpose of cutting fat into the flour is to break up the fat and expose more surface area so it can be in contact with a greater amount of flour particles. Excessive development of gluten is prevented by finely cutting fat into the flour because as a result, they cannot be reached by water; the more it's moistened and stirred, the more that gluten develops.

Then, water or liquids are added by sprinkling over the dry and fat mixture so it is evenly distributed. The mixture is then stirred immediately with wide circular motions to prevent parts of the dough from absorbing more water than other parts. After water is added, the extent to which the mixture is stirred and handled also determines the toughness of the pastry due to the development of the gluten; the more it's stirred, the more that gluten develops.

4. The Biscuit Mixing Method is a popular and easy way to make biscuits.  

1. Measure all ingredients accurately.
2. Combine the dry ingredients together into a mixing bowl. Combine the liquid ingredients and chill.
3. Cut in the chilled fat, using the paddle attachment of a stand mixer, food processor or by hand, using a pastry blender or your fingers. Continue until the mixture resembles a coarse cornmeal.
4. Slowly add the liquid to the dry ingredients. Mix just until the ingredients are combined and a soft dough is formed; you may not need all of the liquid ones. Do not overmix.
5. Bring the dough to the countertop or work surface and knead it lightly by pressing it out and folding it in half. Rotate the dough 90 degrees between folds.
6. Repeat this procedure about 10 to 20 times, or for about 30 seconds. The dough should be soft and slightly elastic, but not sticky. Be careful -- overkneading toughens the biscuits.
7. Then a soft dough is "dropped" or rolled and cut with a biscuit or cookie cutter and placed on a parchment-lined or greased baking sheet or muffin tin.  

Another way is when biscuit dough is " beaten " till blistered, which is not commonly used. Beaten biscuits were once considered quite an accomplishment for the Southern home baker, and recipes are often found in local cookbooks. The dough was beaten with a rolling pin, or slapped on the counter or vigorously stirred until the dough cracked and blistered. 

5. Single-Stage Mixing Method, also known as the dump, one-bowl, quick-mix method or melted method. In its simplest form, the straight dough method consists of only one step: combine all ingredients in the mixing bowl and mix according to a number of minutes. Many bakers make good quality recipes by using this procedure. (For cakes, it's called the Melted Method)

Danish Butter Method and Puff Pastry Method: Danish and puff pastry are made from similar techniques, but Danish is made from a yeast dough and puff contains no rising agent but steam. When baked, the butter worked into the layers of dough gives off moisture, and the resulting steam causes the thin layers of dough to puff and rise. 

The use of packaged yeast requires different mixing methods: Straight Dough (homemade breads), Rapid Mix (batter breads), Modified Straight Dough for sweet doughs or Bread Machine Doughs. Sometimes a small amount of packaged yeast is also added to a sourdough starter and is then called a Sponge Method. I like to add in the Sourdough Method, too.

Straight Dough Method: In its simplest form, the straight dough method consists of only one step: Combine all ingredients in the mixing bowl and mix. Many bakers make good quality products by using this procedure. However, there is the possibility that the yeast may not be evenly distributed in the dough. It is therefore safer to mix the yeast separately with a little of the water. 

1. Soften the yeast in a little of the water. Ideal temperature is 110 F.
2. Combine the remaining ingredients, including the rest of the water, in the mixing bowl. Add the dissolved yeast, taking care not to let it come in contact with the salt.
3. Mix to a smooth, developed dough.

Modified Straight Dough Method: For rich sweet doughs, the straight dough method is modified to ensure even distribution of fat and sugar.

1. Soften the yeast in part of the liquid, using a separate container. 
2. Combine the fat, sugar, salt and flavorings and mix until well combined, but do not whip until light.
3. Add the eggs gradually, as fast as they are absorbed.
4. Add the liquid and mix briefly.
5. Add the flour and yeast. Mix to a smooth dough.

Sponge Method: which allows yeast to speedily and fully ferment and activate with part of the flour and water in the recipe and later incorporated with the remainder of the ingredients.) Some baker's feel this method offers a better texture, rise and taste for very rich or heavy yeast dough recipes compared to the Straight Dough Method. 

Sponge doughs are prepared in two stages. This procedure gives the yeast action a head start.

1. Combine the liquid, the yeast, and part of the flour ( and sometimes part of the sugar). Mix into a thick batter or soft dough. Let ferment until double in bulk.
2. Punch down and add the rest of the flour and the remaining ingredients. Mix to a uniform, smooth dough.

There are certain mixing methods used in cake making. The type of fat used determines which method you use. This directly affects the cake's volume and texture. 

1. Rubbing-in Method - Plain (uses ½ or less fat and sugar.)

2. Creaming Method - Rich (more than ½ fat and sugar to flour.)

3. Whisking / Whipping Method - Sponges (contains no fat)

4. Melted Method - Light or Dense (includes Combination or Blending Methods)

I also have an explanation as to why the flour / dry and liquid ingredients are alternatively added, beginning and ending with the flour and dry.

THE FOUR MIXING METHODS:

The Rubbing-In Method produces an open texture. This method involves rubbing the FAT into FLOUR or the fat is worked into the flour lightly until the mix resembles small breadcrumbs. This is achieved as the fat is lightly worked into the flour between the fingers and thumbs trapping air as it falls, which is also aided in rising by chemical agents, such as baking powder and baking soda. Cakes made by this method are easy to make and ideal for the less experienced cook or tend to be low-fat or low-in-sugar.

Creaming Method: Also known as the sugar shortening, sugar batter or conventional method. Original method for butter cakes. Makes the lightest cakes. Uses room temperature stick butter or solid shortening and crystalline sugar (regular and brown). This process should take 1/2 to 1 hour if you use a wooden spoon.

In this method, the sugar and fat(s) are blended together first and then creamed utilizing a paddle mixer. If a batter is creamed at too high of a speed it can actually reduce or destroy air cells. It is important to start on low speed until all ingredients have been incorporated, then switch to medium speed, making sure to scrape the bowl down periodically to make sure all ingredients have been thoroughly mixed in.

Next, the eggs are added gradually in stages, which ensures that the batter doesn’t curdle. The yolks help emulsify and hold moisture within the formed air cells and create a water-in-fat emulsion. Next, add milk and other liquids and finish with the dry ingredients. We also can add the liquid and flour alternately in stages, producing the same result.

To do:

1. Beat room temperature solid fat to soften and then cream with crystalline sugar, added in a steady stream. Beat until light and fluffy.

2. Add one whole egg at a time and beat until fully incorporated after each addition, about 2 minutes each. 

3. Scrape down the sides of the bowl to ensure even mixture 

4. Alternate a portion of the flour and dry ingredients with a portion of the liquid ones. Start and stop with the flour and dry ingredients. This is done as follows  
   a. Add one-forth (or 1/3) of the dry ingredients. Mix just until blended in. 
   b. Add one-third (or 1/2) of the liquid. Mix just until blended in. 
   c. Repeat until all ingredients are used. Scrape down the sides of the bowl occasionally for even mixing.

Whisking/Whipping Method: The whipping method also is called a foam- or sponge-type mixing method. These cakes are leavened primarily through the incorporation of air cells by the addition of whipped whole eggs, egg whites and/or egg yolks. Preparing eggs for this mixture is quite important. The eggs (in any form) should be warmed to about 100 degrees F over a waterbath before whipping. Most of the sugar in the formula is added to the eggs while warming. This is done to dissolve the sugar and soften the egg, allowing for quicker volumes.

True sponge cakes have no chemical leavening. The volume is achieved by whipping and incorporating air cells only. Eggs are considered fully whipped when the foam forms a thick consistency and the “treads” or “whipping lines” formed don’t move back together. If a small amount of corn syrup is added with the sugar and eggs, the product can achieve a longer shelf life.

Since the whipping method is used for sponges or chiffon cakes, it requires a softer (lower protein) flour, typically termed “cake flour.” Cake flour absorbs moisture well and is a bit finer in texture. Its lower gluten content will soften the texture of the crumb.

After the desired foam is achieved, the liquids are folded in. Then, fold in the sifted dry ingredients making sure not to deflate the batter. If fats are added, they must be either liquid or melted, and slowly folded in at the very end.

Melted Method: As the name suggests you melt the fat to make this cake. Cakes made by this method have a lovely moist, sticky texture. They have good keeping qualities. These cakes should be left a day before cutting as this enhances the flavor and allows the crust to soften. There are two types:

MIXING TIPS:  Alternating the flour / dry ingredients with the wet Every cake making step when making a butter cake is important to follow !! How accurately you measure the flour and other ingredients, and whether they are at room temperature or not is essential. Other steps, such as adding the eggs and flour are also important. How much you stir the batter or bake the cake greatly influences the outcome, as well. 

3-2-3-2-3 Cake Mixing Steps: (This is my term. The numbers coincidentally add up to 13, referred to as the baker's dozen !): Most butter cake recipes have you add in the dry ingredients in three or four equal parts, alternating with the liquid ones, in two or three equal parts, beginning and ending with the dry. I will discuss adding the ingredients as follows: 1/3 dry -1/2 wet - 1/3 dry - 1/2 wet - 1/3 dry. It is important to follow these instructions. Why?

With butter cakes, the 3-2-3-2-3 Cake Mixing Steps are done this way to prevent having a tough cake and other problems. Wheat flour contains two proteins, when moistened and stirred, create gluten strands. Too much stirring leads to too much gluten and a tough cake or one with tunnels. I hypothesize that it was invented by a home baker to get a tender and moist cake. From a food science point of view, the steps also prevent the fat in the batter separating from the liquids, breaking the emulsion and releasing or breaking the air bubbles, so essential to good taste and texture.

I carefully looked at the 3-2-3-2-3 Cake Mixing Steps and figured out the importance of each one :