Reverse Creaming -- Do Any Of You Do It?

Baking By Gerle Updated 10 Jul 2011 , 2:46pm by Tzoavva

solascakes Posted 7 Feb 2011 , 2:08pm
post #31 of 88

Wow reverse creaming, never heard of that,would try it sometime.

Sangriacupcake Posted 7 Feb 2011 , 2:58pm
post #32 of 88
Quote:
Originally Posted by CakeandDazzle

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!!




Sounds yummy! I'm going to try this. thank you for sharing. icon_smile.gif

JohnnyCakes1966 Posted 7 Feb 2011 , 3:56pm
post #33 of 88
Quote:
Originally Posted by CakeandDazzle

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!!




Hi CakeandDazzle - Do you use cake flour or AP? Also, to make this "strawberry, cherry, whatever..." do you replace the milk with sodas in the flavor you want or do you get the flavor with extracts? Thanks!

CakesbyOma Posted 7 Feb 2011 , 4:27pm
post #34 of 88

What is the measurement of "one stick of butter"? Here in Canada, butter is sold by the pound, so is one stick 1/4 or 1/2 lb of butter? Thanks for this, I'm going to try this. Never heard of this before I read it here.

SecretAgentCakeBaker Posted 7 Feb 2011 , 4:35pm
post #35 of 88

Each stick of butter is 1/4 pound.

FromScratchSF Posted 7 Feb 2011 , 4:38pm
post #36 of 88
Quote:
Originally Posted by JohnnyCakes1966

Quote:
Originally Posted by CakeandDazzle

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!!



Hi CakeandDazzle - Do you use cake flour or AP? Also, to make this "strawberry, cherry, whatever..." do you replace the milk with sodas in the flavor you want or do you get the flavor with extracts? Thanks!




Mayo, huh? OK, Imma try this recipe if I can get organic mayo. I am going to assume cake flour since it's a white cake and 4oz butter since you are posting from the US, but please correct if I am wrong. How much does this make? Seems like at least a 8" round, 24 cupcakes? How does this work in cuppies? Lastly, can you cite the original source for this, or is it a family recipe?

Thanks for sharing!

J

milkmaid42 Posted 7 Feb 2011 , 4:44pm
post #37 of 88

Sorry to diverge from the thread, but I just wanted to tell cakesbyOma that your avatar is exquisite. What a beautiful child. You must be a very proud Oma. (That is what my grandchildren call me, also.)

(And back to the subject, I have baked since I was a child helping my mother, and I am eager to try this method. I will never be too old to learn new things! thumbs_up.gificon_biggrin.gif )

CakeandDazzle Posted 7 Feb 2011 , 6:45pm
post #38 of 88

Q&A time!

I use regular AP flour
1 stick butter = 4oz = 1/2 cup
For strawberry i add extract plus chopped strawberries
for cherry i add extract plus replace some of the milk with cherry juice
Makes two 8 inch rounds
I dont have the orginal source, though many changes have been made since i recieved it (maybe my gram??)
Does fine in cuppies too though im not sure how many it makes, i dont usually make them unless i have extra or ill double the recipe to make my cakes then do extra in cuppies
They do have organic mayo!

I think i answered everyones questions let me know if more help is needed

ctirella Posted 7 Feb 2011 , 7:17pm
post #39 of 88

can you double this recipe?

Rosie2 Posted 7 Feb 2011 , 8:09pm
post #40 of 88

Wow, I can't wait to try this icon_smile.gif

CakeandDazzle Posted 7 Feb 2011 , 8:27pm
post #41 of 88
Quote:
Originally Posted by ctirella

can you double this recipe?




yup!

Claire138 Posted 7 Feb 2011 , 8:43pm
post #42 of 88

Thanks for the recipe, I will try it tomorrow,

Much appreciated as I'm always on the look out for new ideas!

MyDiwa Posted 7 Feb 2011 , 8:53pm
post #43 of 88
Quote:
Originally Posted by CakeandDazzle

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.




I know this may be a silly question, but I don't want to do everything right and then mess it up at the end. When you pour the wet ingredients into the dry, what do you mix it with and until when?

CakeandDazzle Posted 7 Feb 2011 , 8:59pm
post #44 of 88

i use my kitchenid whisk, but ive used beaters when im not home. i do it until combined. first i mix it for a couple seconds, then scrap the sides the mix until all together, short and sweet. but really i choose this recipe for its ease of use. you really cant mess it up, i mean as long as you dont mix it for like an hour!

LindaF144a Posted 7 Feb 2011 , 9:04pm
post #45 of 88
Quote:
Originally Posted by CakeandDazzle

i use my kitchenid whisk, but ive used beaters when im not home. i do it until combined. first i mix it for a couple seconds, then scrap the sides the mix until all together, short and sweet. but really i choose this recipe for its ease of use. you really cant mess it up, i mean as long as you dont mix it for like an hour!




Thank you for being helpful on this recipe. Can I use sour cream instead of mayo. I have had to give up mayo so I have none in the house. I know it is a different kind of fat, so that is why I am asking.

CakeandDazzle Posted 7 Feb 2011 , 9:18pm
post #46 of 88

now that one i dont know.... mayo is all fat, eggs and oil, so it makes it moist.... i never use sour cream so dont know... sorry icon_sad.gif

yupi Posted 9 Feb 2011 , 3:45am
post #47 of 88
Quote:
Originally Posted by CakeandDazzle

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!!




I love white cake! I just made WASC and I really like it. I'll try your recipe next!

icon_eek.gif I just noticed it calls for 3 TBLS of baking powder icon_eek.gif

FromScratchSF Posted 9 Feb 2011 , 3:51am
post #48 of 88

Woah, wait... that seems like too much baking powder... is it right?

Evoir Posted 9 Feb 2011 , 5:54am
post #49 of 88
Quote:
Originally Posted by FromScratchSF

Woah, wait... that seems like too much baking powder... is it right?




Ditto! With that many egg whites too, shouldn't the baking powder be around 4-5 tsp max?

CakeandDazzle Posted 9 Feb 2011 , 2:12pm
post #50 of 88

Ugh sorry... egg ehites are correct baking powder is 1 Tbls + 1 tsp

LindaF144a Posted 9 Feb 2011 , 2:39pm
post #51 of 88
Quote:
Originally Posted by CakeandDazzle

Ugh sorry... egg ehites are correct baking powder is 1 Tbls + 1 tsp


With the amount of flour in the recipe, it still seems like a little too much baking powder. According to Shirley Corriher and RLB, the correct amount would be 2.25 tsp of baking powder. But that is not always the case with cakes. Shirley says a common mistake is that cakes are overleavened.

I personally have found that overleavening works in chocolate cakes, but not so much in white cakes.

Do you know why there is so much BP in the recipe? And how does it affect the crumb. Too much BP and large air bubbles are produced that rise to the top and pop or you get large holes in your cake. I can never leave well enough alone, so I would be tempted to lower that baking powder amount even more.

CakeandDazzle Posted 9 Feb 2011 , 3:57pm
post #52 of 88

No i think one of the keys to this cake is the amount of BP! I NEVER have large holes in the cake or bubbles. Ive seen cakes with the brown over cooked bubbles on top, this does not happen. It makes it rise just perfect and the crumb is fantastic to me. I wouldnt cut the BP at allI just think the cake wouldnt be the same.... but i dont know why it has so much all i know is that it is what works

LindaF144a Posted 9 Feb 2011 , 4:18pm
post #53 of 88

I have some thoughts on why, but I'll just take your word for it and try it as is. I think I'll leave the whole science thing about it out for now. Besides its all just conjecture on my part, so why introduce an idea with no proof. icon_wink.gif

CakeandDazzle Posted 9 Feb 2011 , 5:32pm
post #54 of 88

Yeah Im not really good with the whole science part of baking at all... But I do know I had a blind tasting party with this as well as several other white cakes and this one hands down! So i go with what works and tastes amazing... hopefully it works well for you and whomever else trys!

TamathaV Posted 9 Feb 2011 , 7:51pm
post #55 of 88

Yes! We learned the "Reverse Creaming" method in baking school (via Rose's Cake Bible) and I swear by it too. It's faster, more efficient and I find that it creates a smooth emulsion from start to finish when sometimes the creaming method causes curdling of the butter mixture when lots of eggs are added. The result is always an even, uniform and tender crumb. Just make sure to scrape OFTEN!

By the way, Rose Levy Berenbaum has a great blog where she answers questions about her methods. She explains things so well!

Tammy

KateLS Posted 9 Feb 2011 , 7:55pm
post #56 of 88

I usually use applesauce instead of oil or butter. Would the reverse method still work in my case?

TamathaV Posted 9 Feb 2011 , 8:20pm
post #57 of 88

Not sure KateLS. You could search Rose's blog but I would think maybe not. Seems like the moisture from the applesauce would react with the gluten rather than coating and separating the strands like the butter does. Moisture and friction causes gluten strands to coagulate so brief mixing is your best best bet if you try it.

Evoir Posted 9 Feb 2011 , 10:39pm
post #58 of 88
Quote:
Originally Posted by LindaF144a

Quote:
Originally Posted by CakeandDazzle

Ugh sorry... egg ehites are correct baking powder is 1 Tbls + 1 tsp

With the amount of flour in the recipe, it still seems like a little too much baking powder. According to Shirley Corriher and RLB, the correct amount would be 2.25 tsp of baking powder. But that is not always the case with cakes. Shirley says a common mistake is that cakes are overleavened.

I personally have found that overleavening works in chocolate cakes, but not so much in white cakes.

Do you know why there is so much BP in the recipe? And how does it affect the crumb. Too much BP and large air bubbles are produced that rise to the top and pop or you get large holes in your cake. I can never leave well enough alone, so I would be tempted to lower that baking powder amount even more.




I agree with CakeandDazzle - I kind of estimated 4 -5 max as usually it takes 2 tsp of BP to change one cup of plain AP flour to self-raising flour. ITBS + 12 tsp = 4 tsp in US measures.

JulieMN Posted 10 Feb 2011 , 12:20am
post #59 of 88

Can't wait to try this.....thanks for sharing!

Evoir Posted 10 Feb 2011 , 3:21am
post #60 of 88
Quote:
Originally Posted by Evoir

Quote:
Originally Posted by LindaF144a

Quote:
Originally Posted by CakeandDazzle

Ugh sorry... egg ehites are correct baking powder is 1 Tbls + 1 tsp

With the amount of flour in the recipe, it still seems like a little too much baking powder. According to Shirley Corriher and RLB, the correct amount would be 2.25 tsp of baking powder. But that is not always the case with cakes. Shirley says a common mistake is that cakes are overleavened.

I personally have found that overleavening works in chocolate cakes, but not so much in white cakes.

Do you know why there is so much BP in the recipe? And how does it affect the crumb. Too much BP and large air bubbles are produced that rise to the top and pop or you get large holes in your cake. I can never leave well enough alone, so I would be tempted to lower that baking powder amount even more.





That should have said 1 TBSP + 1 tsp...silly fingers are tired from kneading fondant!!

I agree with CakeandDazzle - I kind of estimated 4 -5 max as usually it takes 2 tsp of BP to change one cup of plain AP flour to self-raising flour. ITBS + 12 tsp = 4 tsp in US measures.


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