beamom Posted 6 Jul 2008 , 6:49pm
post #1 of

Has anyone tried the cake receipes from the cake love book by warren brown

36 replies
snarkybaker Posted 6 Jul 2008 , 9:14pm
post #2 of

We just bought it and are baking our way through it...we haven't found any recipes that we LOVE. Some are okay, but most are really heavy and a little gummy. He needs to learn the reverse creaming method.

Henna20 Posted 6 Jul 2008 , 11:12pm
post #3 of

what is the reverse creaming method?

snarkybaker Posted 7 Jul 2008 , 1:12am
post #4 of

Reverse creaming method is where you beat the softened butter into the flour and sugar ( in essence creating a cake mix like textured product)- then add the liquid(s) and quickly blend together.

It makes a fluffier cake that a tradional butter cake.

steplite Posted 7 Jul 2008 , 2:38am
post #5 of

There's a site called "From Karen's Kitchen.com That has great scratch and box cake recipes. One I bake all the time is called Yellow cake. It uses that method of adding the butter to the dry ingredients and liquids last. It a fluffy cake and tastes great.

Henna20 Posted 7 Jul 2008 , 2:49am
post #6 of

can the reverse creaming method be used with any recipe or does the recipe have to specifically call for it?
how long would you beat the butter, flour and sugar for?
when would you add the baking soda or powder and cocoa?

jackmo Posted 7 Jul 2008 , 2:53am
post #7 of

thanks txcat for the heads up on the the recipes in Warren browns Cake Love book. I got mine from the liabrary and haven't tried the recipes yet. Question: Did you use potato starch in your cakes like he did? I haven't heard this before. By the way thanks for the reverse creaming method.

snarkybaker Posted 7 Jul 2008 , 3:02am
post #8 of
Quote:
Originally Posted by jackmo

thanks txcat for the heads up on the the recipes in Warren browns Cake Love book. I got mine from the liabrary and haven't tried the recipes yet. Question: Did you use potato starch in your cakes like he did? I haven't heard this before. By the way thanks for the reverse creaming method.




We used signature secrets which is starch blend that I like better than potato starch in baked goods.

steplite Posted 7 Jul 2008 , 3:13am
post #9 of

Henna20, The recipe I use for the Yellow cake calls for all dry ingredients sifted together and then you put the butter in the dry ingredients along with 3/4 cup buttermilk. The other 1/4 cup is beaten with the eggs and added to the mixture a little at a time.

snarkybaker Posted 7 Jul 2008 , 3:38am
Quote:
Originally Posted by Henna20

can the reverse creaming method be used with any recipe or does the recipe have to specifically call for it?
how long would you beat the butter, flour and sugar for?
when would you add the baking soda or powder and cocoa?




You can use it with any "high ratio" recipe. You add the butter into all of the dry ingredients combined. Then you basically have cake mix, then just beat in the liquid ingredients for about a minute.

volia...fluffy cake!

twooten173 Posted 7 Jul 2008 , 3:41am

steplite, can you put a link in for Karen's Kitchen? My searching gets me no where near close.

Henna20 Posted 7 Jul 2008 , 3:59am

sorry for my ignorance on all this. but what is "high ratio" recipe?
i'm guessing this only works for recipes that call for butter and not recipes that call for oil, right?

applemint_jackie Posted 7 Jul 2008 , 4:23am

hi all..i found the link to 'from karen's kitchen.com'

http://www.wrenscottage.com/kitchen/

CakeDiva73 Posted 7 Jul 2008 , 7:14am

That is interesting - about the reverse creaming method. Can you use this with any recipe? I will have to give it a try ~ thanks for the tips. icon_smile.gif

MikeRowesHunny Posted 7 Jul 2008 , 7:53am

I too am intrigued by this reverse creaming method - now I just need to think of an occasion to try it out where it doesn't matter if the finished results are a pile of pants! Hmmmmmm.

beamom Posted 7 Jul 2008 , 2:18pm

thanks for the information. i didn't want to go through the trouble of wasting any ingre. if there wasnt any love in the recp.

snarkybaker Posted 7 Jul 2008 , 5:14pm
Quote:
Originally Posted by Henna20

sorry for my ignorance on all this. but what is "high ratio" recipe?
i'm guessing this only works for recipes that call for butter and not recipes that call for oil, right?




A high ratio recipe is any recipe that the amount of sugar is equal to or greater than the amount of flour ( by weight). If you read the side of a box of cake mix, you'll see that sugar is the first ingredient, not flour - or it usually is.

steplite Posted 7 Jul 2008 , 9:55pm

I get the Karen's Kitchen site by typing in "From Karen's Kitchen-Home.

cakeymom Posted 8 Jul 2008 , 3:30pm

The hi-ratio method is in The Cake Bible. That's where I first read about it. It may also be in "The Art of the Cake" BTW, that's where Warren Brown found out about using Potato Starch. icon_surprised.gif

cakeymom

akgirl10 Posted 9 Jul 2008 , 12:25am

"Reverse creaming method", hmm, I guess you learn something new every day! Of course, here at CC you learn something new every minute it seems.

steplite Posted 9 Jul 2008 , 3:31am

Cook's Illustrated did a taste test using the traditional creaming method and the reverse creaming method and found the reverse method made a better cake. I think it's better also. Has anyone visited the site "www.Dianasdesserts.com" They have a lot of great recipes too.

alanahodgson Posted 15 Jul 2008 , 2:35am

Jan H pointed me into the direction of this recipe which sounds like the reverse creaming method. I have truely struggled with scratch baking of yellow cakes and this one was the lightest and most flavorful one I tried (after trying about 1/2 a dozen different recipes)

http://joyofbaking.com/YellowButterCake.html

steplite Posted 15 Jul 2008 , 4:50am

The Joyofbaking yellow cake recipe is very simular to the "yellow cake" recipe on Karen'sKitchen. Except it uses regular milk,egg yolks (6) and less butter. But it uses the reverse creaming method.

Henna20 Posted 15 Jul 2008 , 11:37pm

alanahodgson, when you make this recipe do you only use egg yolks like the recipe calls for or do you use the whole egg? what do you do with the extra whites?

alanahodgson Posted 16 Jul 2008 , 12:02am

Gosh! I only made it once and I'm pretty sure I followed the directions as written. Any time I have left over egg whites I freeze them to save for white cake or a batch of Swiss meringue buttercream. Any time I have left over egg yolks, I freeze them for french buttercream (the BEST buttercream ever!) or curd.

bobwonderbuns Posted 16 Jul 2008 , 12:06am

Now I'm curious about this book. Thanks for posting this thread! icon_biggrin.gif

summernoelle Posted 16 Jul 2008 , 12:09am

I haven't heard great things about his baking...I'm not sure if I am interested or not!

johnniekake Posted 16 Jul 2008 , 12:27am

I was in Washington DC last month and I got the chance to go to the orginal cake love.............all I can say is ......I think his story on how he became "Cake Love" is alot more interesting and (better) then his cakes.

pinktea Posted 16 Jul 2008 , 12:33am

If you are an avid baker, you can basically tell by looking at the recipe whether you will like it or not.
I was not impressed by the recipes he presented on his show "Sugar Rush". The finished product always looked "dry" to me icon_biggrin.gif . I never had the opportunity to taste any of this products from his bakeries but customers are paying preminum prices for his desserts. He has opened several locations.

I would like to hear from anyone you has every visted his bakery.

johnniekake Posted 16 Jul 2008 , 12:43am

DRY!

$3 a cupcake which is the going rate. We tried the chocolate w/buttercream,not a rich chocolate flavor,and on the dry side.........
almond.......we couldnt even put our fork thru it,
and a crunchy foot...basically a yellow cake with no frosting.

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