Gerle Posted 9 Jan 2011 , 1:44am
post #1 of

I just got my new Cook's Country magazine in the mail today. In it, they had an article on a yellow layer cake & beside it had "prep school", where they gave suggestions on how the butter should be softened, room-temp eggs/milk, etc.

One of the topics they had there was about "use the right mixing method: reverse creaming". It states that with "standard creaming", butter & sugar are beaten together first, eggs are beaten in one at a time, & then dry & liquid ingredients are added alternately.

For their yellow & white layer cakes, they use a less well-known mixing method called "reverse creaming". First, the dry ingredients are combined, next the softened butter is added bit by bit, & then the combined milk, flavoring & eggs are incorporated in 2 additions. To finish, the batter is beaten until it's thick & fluffy.

They say, since the fat is blended with the flour before any liquid is added, the flour proteins are well greased, so gluten formation is minimal. Consequently, reverse creaming creates a tender, tight crumb with none of the air pockets that can occur in standard creaming, yet the cake is still study enough to frost.

Have any of you tried this method, & if so, do you think it works better than the usual method given in mixing instructions? I'm just curious. I've kinda heard of it before, but never tried it. Was just wondering if it really worked & what your opinions on it were.

87 replies
Rose_N_Crantz Posted 9 Jan 2011 , 1:51am
post #2 of

Never heard of it, but you've given me a reason to make a cake!

cupcake_cutie Posted 9 Jan 2011 , 1:57am
post #3 of

I've never heard of it either, but I would LOVE to see if it works! Thanks for posting. icon_smile.gif

icer101 Posted 9 Jan 2011 , 2:05am
post #4 of

yes, i have heard of it. I just can,t remember where. Maybe on food network. Or maybe just in a recipe i came upon. I will have to try this also. Maybe i read it on this site. here is a link


http://cakecentral.com/cake-decorating-ftopict-593971-.html&sid=fd4c06b4dd6bb73aeff41f726b3dc839

Gerle Posted 9 Jan 2011 , 2:18am
post #5 of

icer101, thanks for posting that "post". I should have looked first before posting this, but got caught up in the article and came straight to the computer to check it out. Sounds like an interesting concept and may have to give it a try.

leah_s Posted 9 Jan 2011 , 2:33am
post #6 of

Most of my recipes use a similar method.

lutie Posted 9 Jan 2011 , 2:36am
post #7 of

I am definitely trying this tomorrow!

Larkin121 Posted 9 Jan 2011 , 2:38am
post #8 of

I use this sometimes, depending on the cake and what I'm going for. Works great and definitely give a different texture than standard creaming.

steffiessweet_sin_sations Posted 9 Jan 2011 , 2:40am
post #9 of

i use this method too, just never knew what it was called! my cakes and cupcakes come out light and fluffy and moist, i think it works perfectly!!!

bobwonderbuns Posted 9 Jan 2011 , 2:48am

No I had not heard of this method, but I'm interested in trying it now! Thanks for sharing! icon_biggrin.gif

imagenthatnj Posted 9 Jan 2011 , 2:50am

I've used this sometimes. And here's a video of a recipe from Cooks Illustrated for their fluffy layer yellow cake.

http://castroller.com/podcasts/CooksIllustratedVideo/1038060-Fluffy%20Yellow%20Layer%20Cake

steplite Posted 9 Jan 2011 , 3:17am

I use this all the time. I first learned about it on Cooks Illustrated. They stated that it would make a fluffy cake. I then saw it done on Food network. This Method will work for any butter cake. I always post my favorite recipe site where They have a "Yellow cake" recipe where they use this method. It's www.wrenscottage.com .Click down at the bottom "From Karens Kitchen. Great site with a lot of great recipes.

FromScratchSF Posted 9 Jan 2011 , 4:30am

I have actually never had a butter cake turn out as it should without reverse creaming. Rose Levi Beranbaum, if I remember right, claims she invented this mixing method (Cake Bible), saying butter coats the gluten in the flour making it next to impossible to over beat, insuring the cake stays tender.

imagenthatnj Posted 9 Jan 2011 , 4:44am

I don't think Rose invented it. It was invented in the 1940s. I just read that she made it popular again. I think it has existed in pastry books for quite some time. But I'll research that later.

Few more explanations:

http://joepastry.site.aplus.net/index.php?title=what_is_the_two_stage_a_k_a_reverse_crea&more=1&c=1&tb=1&pb=1

http://pastrychefonline.com/blog/2009/01/06/the-two-stage-mixing-method/

http://community.cookinglight.com/showthread.php?t=48028

pummy Posted 9 Jan 2011 , 4:46am

This method is discussed in the Cake Bible by Rose Beranbaum. This is a good book to have.

lutie Posted 9 Jan 2011 , 8:06pm

Yes, reverse creaming has been around for years...so many were taught the basic creaming method, but there are different ways to make a cake scientifically...baking is a science.

littlejewel Posted 10 Jan 2011 , 12:53am

wow, I learn so much from you guys. I do remeber seeing this in the cake bible but I don't recall a name for it....senior moment I guess

foodguy Posted 10 Jan 2011 , 1:54am

This is the method that we used in the bakery. It makes a beautifully fine textured, moist cake. I've never had white cake any better than the formula that we produced.

fairmaiden0101 Posted 10 Jan 2011 , 2:11am

Can this method be used on any recipe, or is it best left to butter cakes?

madgeowens Posted 10 Jan 2011 , 2:22am

so it should only be used with scratch recipe, and not mixes right?

Evoir Posted 10 Jan 2011 , 2:36am

I do this for a number of my recipes. No, not all cake mixes casn be mixed this way. Rose LB certainly did NOT invent it, but she is a use of the technique.

Eva2 Posted 10 Jan 2011 , 2:45am

how do you know if you can use it or not?

FromScratchSF Posted 10 Jan 2011 , 3:04am

Reverse creaming is for butter cakes from scratch.

FromScratchSF Posted 10 Jan 2011 , 3:05am
Quote:
Originally Posted by Eva2

how do you know if you can use it or not?




Just try a batch and see how it goes. I've successfully converted several recipes to this way of mixing.

scp1127 Posted 10 Jan 2011 , 7:30am

I learned it from Rose too. I think it is mentioned in Rose's Heavenly Cakes too. I have used it on seveal recipes and it works.

JanH Posted 17 Jan 2011 , 1:52am

The two-step method sounds very much like reverse creaming but it uses hi-ratio shortening, not butter to coat the flour particles:

http://www.ochef.com/625.htm

HTH

CakeandDazzle Posted 31 Jan 2011 , 2:20am

My perfect white cake that I use for EVERYTHING is done with this method. People cannot believe how moist it is!

LindaF144a Posted 7 Feb 2011 , 1:53am
Quote:
Originally Posted by CakeandDazzle

My perfect white cake that I use for EVERYTHING is done with this method. People cannot believe how moist it is!




Would you be willing to share how you use this method?

I have done this twice now. The first time I used RBs book and kne of her recipes. While the crumb was tender, it just was not sweet enough. I felt like is was eating slightly sweetened bread.

The second time I used the method as described in the issues of Cook's Country talked about here. In that magazine, you add the butter a bit at a time til you are supposed to get pea sizes pieces where all the dry ingredients and butter meld together. I never got pea sized pieces, but the flour clumped together when pressed between my fingers. They do not add a little bit of liquid like RL does as well as some of the other links posted here suggest. As a result I got one tough, rubbery cake that was full of tunneling. It was a classic example of over mixing. I know I was mixing too long to try to get those pea sized pieces.

I would like to try again. I am not completely satisfied with my vanilla cake and I think this would help.

FromScratchSF Posted 7 Feb 2011 , 5:41am
Quote:
Originally Posted by LindaF144a

Quote:
Originally Posted by CakeandDazzle

My perfect white cake that I use for EVERYTHING is done with this method. People cannot believe how moist it is!



Would you be willing to share how you use this method?

I have done this twice now. The first time I used RBs book and kne of her recipes. While the crumb was tender, it just was not sweet enough. I felt like is was eating slightly sweetened bread.

The second time I used the method as described in the issues of Cook's Country talked about here. In that magazine, you add the butter a bit at a time til you are supposed to get pea sizes pieces where all the dry ingredients and butter meld together. I never got pea sized pieces, but the flour clumped together when pressed between my fingers. They do not add a little bit of liquid like RL does as well as some of the other links posted here suggest. As a result I got one tough, rubbery cake that was full of tunneling. It was a classic example of over mixing. I know I was mixing too long to try to get those pea sized pieces.

I would like to try again. I am not completely satisfied with my vanilla cake and I think this would help.




Temp of your butter is really important. If your butter is room temp it's too warm. It has to be cold, or only slightly out of the fridge. I have made recipes that call for the pea sized pieces, this is impossible with warm butter and the cake fails.

Sweetness is all in your taste buds, so I can't help you there, but I love Rose's white velvet cake, I think it tastes great (where I think a lot of scratch white recipes taste eggy). Cook's Illustrated also has a great one and Dorie Greenspan's perfect party cake is pretty tasty. Google for recipes.

CakeandDazzle Posted 7 Feb 2011 , 1:15pm

My recipe

1 cup milk
6 egg whites
1/2 TBLS Vanilla
1/2 TBLS Almond
1/3 cup mayo
Mix above all in 1 bowl, should sit to get alittle warmer, but doesnt have to

2 1/4 flour
1 3/4 sugar
3 TBLS + 1 tsp baking powder
1 tsp salt
Mix together (i do it in my kitchenaid with the wisk attachment)
add 1 stick softened unsalted butter (i do room temp) whisk and scrap til it looks like sand
Pour in wet.

This is seriously the best recipe I have ever tried. and i did the white scratch off and a hanful of other recipes too. And i use and abuse it too! it becomes lemon poppyseed, strawberry, cherry, whatever i need to make just like they use the WASC.
Let me know if you have anymore questions!!

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