Cali - from San Ysidro, CA
Folding is a technique for gently incorporating ingredients without over mixing or deflating the batter. It is done by hand with a rubber spatula. For the Red Velvet recipe, it’s important to stir the baking soda into the vinegar first, so that the leavening agent will disperse evenly. Pour this mixture into the rest of the cake batter. To fold it in, gently run your spatula down the side of the mixing bowl and along the bottom of the bowl. When your spatula reaches the center of the bottom of the bowl, turn your wrist towards you, allowing the spatula to “fold” the ingredients onto each other. Rotate the bowl a quarter of a turn (90°) and repeat the motion. Continue to rotate and fold just until the baking soda and vinegar mixture is incorporated.