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

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.

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.

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.