Miking Methods/difference

Decorating By 2sweetcookies Updated 31 Jul 2008 , 4:47pm by alanahodgson

2sweetcookies Posted 30 Jul 2008 , 12:56pm
post #1 of 4

What is the end result of the 2 stage mixing method? (Mixing the wet into the dry)?
I was wondering if anyone was familiar with this method compared to the creaming method. It seems so much quicker and easier with the 2 stage method but are the end results as good as the creaming method?

Thanks

3 replies
alanahodgson Posted 31 Jul 2008 , 4:46pm
post #2 of 4

I made this recipe which uses the reverse creaming method (sometimes called the one bowl method) Is that what you are referring to? The result was a particularly light and tasty cake. Best scratch cake I've made. But quite delicate, I thought.


http://joyofbaking.com/YellowButterCake.html

I don't know what the result would be if you took a recipe that calls for the regular creaming method and try this method, but it might be work an experiment.

alanahodgson Posted 31 Jul 2008 , 4:46pm
post #3 of 4

I made this recipe which uses the reverse creaming method (sometimes called the one bowl method) Is that what you are referring to? The result was a particularly light and tasty cake. Best scratch cake I've made. But quite delicate, I thought.


http://joyofbaking.com/YellowButterCake.html

I don't know what the result would be if you took a recipe that calls for the regular creaming method and try this method, but it might be work an experiment.

alanahodgson Posted 31 Jul 2008 , 4:47pm
post #4 of 4

I made this recipe which uses the reverse creaming method (sometimes called the one bowl method) Is that what you are referring to? The result was a particularly light and tasty cake. Best scratch cake I've made. But quite delicate, I thought.


http://joyofbaking.com/YellowButterCake.html

I don't know what the result would be if you took a recipe that calls for the regular creaming method and try this method, but it might be work an experiment.

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