Keldons Cookery

Quick Picks

Meringue Hearts

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Devils Food Cake

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Baby Spinach And Warm Potato Salad

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Kangaroo Salad

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Tart Applesauce

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Ribboning

The technique known as ribboning is the way to perfect cake making.

If your batter forms a ribbon when dropped from lifted beaters, it is mixed perfectly. The batter should drop in a wide, flat band that folds in on itself.

If it falls in thin straight lines without folding in, keep beating a little bit longer.

Ribboning ensures both that the sugar is completely dissolved and that the eggs are well aerated and evenly dispersed.

For this reason, it's always preferable to use a mixer rather than a food processor for cake batters.