Dense or Light: Fold or Whisk?

Dear Diary,
         I learned something new today. Well, Im supposed or wanted to make cupcakes for Duween's 9th Birthday this Wednesday. And I picked up the book that Robin bought for me the other day and screen through the whole book and I actually rewind the scan and stopped at Cupcake Wedding Cake. The reason why I choose this recipe is not because is a 'Wedding' cupcake, but its because "Only this recipe that has the metrics for the butter and not using tbsp or lb or whatever!"

        Before I actually started doing this, I did remembered that someone once told me that to fold the flour and this recipe actually asked u to fold the flour not to whisk it or whip it. But then I remembered, the last time I did cupcakes I just whisk it through all the ingredients into the machine and still produced nice delicious cuppies! So I decided to do some digging and what I found is, folding doesnt incorporate air to the flour but whisking will. OK! I have no idea what it does to the actual cake. So being the genius I would call 'me' I would want to be Albert Einstein for tonight and actually experiment it! So I divide the recipe to 2 portion and A is fold and B is whisk.

        So whisk then fold, another one whisk then whisk. Bake. Wallaaa! Let it cool 1st. Wash all the used plates, spoons, whisk, tupperwares and whatever lah that has been used for this genius experiment. Then only tasting time! :D Before that, I actually realized that, the fold method actually rise more then the whisk method. Whisk method did rise, but a little, so if I want to used the whisk method I would want to fill my cuppies a bit more then half of the cuppies case. Ok the tasting part! nom nom nom! The fold method actually produce more dense cake then the whisk. It means, when u bite to Exhibit A you will feel the crumbling of the cake from the top of the cake to the middle to the bottom and you will chew a little bit more laa (unless you are a person that bite and swallow). Exhibit B, the whisk method has produced a cake that is lighter, a bit crunchy at the outer layer (up and bottom) then after that is like bristles runs to your teeth then straight down. And I personally prefer the Exhibit B to be 'My Kind of Cupcake'. <3

       But the only thing that need to be concerned when doing this method. I really need to control the whisking, not to over whisked unless I want my batter to be spoil :( So if anyone who read this part of diary of mine. The Exhibit B method need to be practice and by the way, Practice Makes Perfect :D

      So tomorrow Ill be decorating the cakes, since its already 4am! Ill continue piping and drawing tomorrow. And if Im being an angel, Ill post some pictures tomorrow or the day after and after and after and after ;p A bit whoopie already, so better get going. Goodnight!