What do cakes use for melting method?

Cakes generally use two common methods for melting ingredients: the stovetop method and the microwave method. Here's an explanation of each method:

1. Stovetop Method (Double Boiler):

- This method is commonly used for melting delicate ingredients such as chocolate, butter, or white chocolate.

- A double boiler consists of two pots, one nested inside the other.

- Fill the bottom pot with simmering water and place the other pot on top of it, ensuring that the bottom of the upper pot does not touch the water.

- Place the ingredient you want to melt in the upper pot.

- The gentle heat from the simmering water will gradually melt the ingredient without burning it.

2. Microwave Method:

- The microwave method is convenient and quick, but it requires close attention to avoid overheating and burning.

- Place the ingredient you want to melt in a microwave-safe bowl.

- Set the microwave to medium power and heat in short intervals, such as 10-20 seconds at a time.

- After each interval, stir or mix the ingredient and check its consistency.

- Continue heating in short intervals until the ingredient is fully melted.

It's essential to follow the recipe instructions or recommended temperature guidelines for melting specific ingredients. For example, some ingredients may require a specific temperature to melt properly. Additionally, if the recipe specifies using unsalted butter, it's important to avoid adding salt when melting it to prevent over-seasoning.