Reverse Creaming Method?

Decorating By AKA_cupcakeshoppe Updated 28 Jul 2008 , 4:51am by AKA_cupcakeshoppe

AKA_cupcakeshoppe Posted 27 Jul 2008 , 1:20pm
post #1 of 9

Can I do this with any recipe? I have tried it with a yellow cake recipe and the crumb was just fanatstic, very nice texture so I wanna know if i can do the same thing to any recipe?

TIA! icon_smile.gif

8 replies
kjt Posted 27 Jul 2008 , 1:35pm
post #2 of 9

Please tell me what the reverse creaming method is. Thanks

ssunshine564 Posted 27 Jul 2008 , 1:56pm
post #3 of 9

I would like to know what reverse creaming is too. I have never heard of it.

mommy_of_3_DDs Posted 27 Jul 2008 , 1:58pm
post #4 of 9

Ok from what I found online revese creaming is creaming the butter with the flour, then adding eggs, ect...

I am not sure if it would work with all; I but I read MANY RAVE reviews for cookies and cakes!

farmom3 Posted 27 Jul 2008 , 2:00pm
post #5 of 9

Please tell me too, I have never heard of it icon_confused.gif

ThreeDGirlie Posted 27 Jul 2008 , 2:12pm
post #6 of 9

Hmmm, I don't know. I had never heard of this before.

I had a "Sprinkles" cupcake mix that I made yesterday that had you cream the butter and mix together, then add the eggs and milk. They were SO GOOD with no additiona needed. Very moist with a very tight crumb. I msy hsve to look into this as well...

lorrieg Posted 27 Jul 2008 , 3:55pm
post #7 of 9

I used that method with a cake that I made last year but for the life of me I can't remember what recipe it came from.

I don't remember anything bad happening. I'd love to know how you make out with it.

delisa01 Posted 27 Jul 2008 , 6:03pm
post #8 of 9

I've never tried it myself but here is a thread where txtat talk a little about it:

Hope it helps.

AKA_cupcakeshoppe Posted 28 Jul 2008 , 4:51am
post #9 of 9

the recipes i used it for basically tells you to mix all the dry ingredients first and then the butter with some milk, once it's all moistened, you mix it for about 2 to 3 minutes until it's fluffy and then you add your eggs and the rest of the liquids.

i wish i had a picture of the cake but it was so good that we didn't have any left. the crumb was very nice, no tunnels.

the most important thing is to scrape the bowl more often than you would normally do. it's almost like a one bowl recipe too.

i guess i could try this with other recipes, although the ones i found were for chocolate and yellow cake.

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