I loved this website, many good ideas :) I am new to baking and am confused . I have read that we should not over mix the dry ingredients with the wet ones, but just fold it in lightly. But I see that they are mixed thoroughly in this case. What is the difference? When is it allowed? Is there an FAQ section ? ps:Pardon my ignorance Great question! We recommend gently incorporating the dry ingredients with wet ingredients in muffin and quick-breads to improve the product volume and texture. Muffins and quick breads are typically thicker batters associated with an more "open or coarse" crumb. If you over-mix muffins they will not rise as well in the oven. However, cakes are generally associated with a finer crumb texture. Cake batter needs to be mixed until completely smooth to incorporate air and ensure the crumb is small and fine. Cakes that are poorly mixed will be lower in volume. If you have any additional questions please give us a call at 1-800-827-6836 and we'd be happy to discuss mixing variations with you! kelsey@KAF

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