Creamed Method:

• Texture: Produces a lighter, fluffier cake because the butter and sugar are creamed together, incorporating air.
• Mixing Technique: The butter and sugar are beaten together until light and fluffy before eggs, flour, and other ingredients are added in stages.

All-in-One Method:

• Texture: Results in a denser texture because all ingredients are mixed together at once, with less opportunity to incorporate air.
• Mixing Technique: All ingredients, including butter, sugar, eggs, flour, and liquid, are mixed together in one step, saving time but resulting in a denser cake.

Over-Creaming:

• Problem: Over-creaming can cause the cake to become dense and affect its rise.
• Solution: Cream the butter and sugar only until light and fluffy, not beyond that point.

Under-Creaming:

• Problem: Results in a cake that doesn’t rise properly, leading to a dense texture.
• Solution: Ensure the butter and sugar are well aerated and have a pale, fluffy consistency before adding other ingredients.

Curdling of Mixture:

• Problem: Happens when eggs are added too quickly or when the eggs are too cold.
• Solution: Add eggs one at a time, ensuring they are at room temperature before adding them to the mixture.

Separation of Ingredients:

• Problem: Can occur if ingredients aren’t properly mixed.
• Solution: Mix thoroughly but avoid over-mixing to keep the ingredients well incorporated without causing separation.

Crumbly Texture:

• Problem: Can result from over-mixing or incorrect proportions of ingredients.
• Solution: Follow the recipe carefully and mix the batter only until the ingredients are combined.

Uneven Baking:

• Problem: The cake may bake unevenly if the batter isn’t well-mixed or if the oven temperature is inconsistent.
• Solution: Ensure even mixing and use an oven thermometer to maintain a consistent temperature.