The melting method of baking can be used to make gingerbread cake, chocolate cake, carrot cake, and brownies. The melting process is commonly employed in baking to produce heavier, moister cakes. Traditional cakes have a stickier consistency than those baked with the melting method.
Heavy components, such as ground nuts, are frequently used in melting cakes. Cakes created using the melting process usually benefit from sitting for a day before serving to aid in cutting and moisture retention.
Many cake recipes ask for creaming together butter and sugar before adding eggs. The melting method, on the other hand, involves slowly heating the butter and sugar until they melt together. The fat and sugar are removed from the heat and allowed to cool. The eggs and dry ingredients, such as flour, are added after the batter has completely cooled.
Cakes created with the melting method do not rise as much as cakes made with the usual approach. Baking soda, on the other hand, can help the cake rise. Cakes created with the melting process may take longer to bake and should be checked often. Browning cakes should be covered with foil so they can finish cooking without burning.