Reverse Creaming -- Do Any Of You Do It?

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

bobwonderbuns Posted 12 Feb 2011 , 1:18am
post #61 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!!




Question: the flour and sugar, is that measurement in cups?

How do you make the lemon poppyseed recipe?

Thanks for sharing, I can't wait to try this!! icon_biggrin.gif

Sangriacupcake Posted 14 Feb 2011 , 1:38am
post #62 of 88

CakeandDazzle,
I made your recipe today......it's a real winner! It was very moist and tender--and delicious! And it's so easy to make. I made this batch into cupcakes, which DH absolutely loved with a generous swirl of mocha smbc on top. I think I'll make a rum version next, and then maybe raspberry, and then coconut, and then.........!!! icon_lol.gif
Thanks so much!

LindaF144a Posted 14 Feb 2011 , 2:38am
post #63 of 88

I researched this and I made two batches of cupcakes. One was made with the traditional creaming method and one was with the reverse creaming method. Then I did blind taste tests with whoever I could find around the house and neighbors.

There was no difference in moisture level between the two. And there was no difference in texture also. This surprised me as i was expecting a different texture in the creamed cupcake.

But the creamed cupcake was the one favored by all. The reverse creamed cupcake was described as dense, which is exactly what my research said a reversed cake would be.

Still I think it would work for a cake. But I don't think this works well for cupcakes which is also what I found others have said for cupcakes.

I will say it is a quick and foolproof way of mixing the batter.

Sangriacupcake Posted 14 Feb 2011 , 1:26pm
post #64 of 88
Quote:
Originally Posted by LindaF144a

I will say it is a quick and foolproof way of mixing the batter.




Maybe that's why it worked for me! icon_lol.gificon_lol.gif

CakeandDazzle Posted 14 Feb 2011 , 2:14pm
post #65 of 88
Quote:
Originally Posted by bobwonderbuns

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!!



Question: the flour and sugar, is that measurement in cups?

How do you make the lemon poppyseed recipe?

Thanks for sharing, I can't wait to try this!! icon_biggrin.gif




Sorry i stopped getting notices on this threadicon_sad.gif Yes its in cups. For lemon poppyseed I juice 2 lemons & zest 1 lemon and use this instead of the extracts. I add about 1/4 c poppyseeds to the dry. It is MY favorite cake. I love it filled with lemon cream!!

LindaF144a Posted 14 Feb 2011 , 5:25pm
post #66 of 88
Quote:
Originally Posted by Sangriacupcake

Quote:
Originally Posted by LindaF144a

I will say it is a quick and foolproof way of mixing the batter.



Maybe that's why it worked for me! icon_lol.gificon_lol.gif




I didn't say it didn't work for me. The method worked. I don't want to say this is not a good method. I can't wait to try it out as a cake. It's just for now I won't be using it to make cupcakes. On the RLB forum, several people have said the same thing. I just had to try and make a batch myself to find out that they were right. I guess I should have listened to them in the first place. icon_razz.gif

Sangriacupcake Posted 14 Feb 2011 , 8:02pm
post #67 of 88
Quote:
Originally Posted by LindaF144a

Quote:
Originally Posted by Sangriacupcake

Quote:
Originally Posted by LindaF144a

I will say it is a quick and foolproof way of mixing the batter.



Maybe that's why it worked for me! icon_lol.gificon_lol.gif



I didn't say it didn't work for me. The method worked. I don't want to say this is not a good method. I can't wait to try it out as a cake. It's just for now I won't be using it to make cupcakes. On the RLB forum, several people have said the same thing. I just had to try and make a batch myself to find out that they were right. I guess I should have listened to them in the first place. icon_razz.gif




I was merely making light of the fact that I'm....ummm.....not exactly the world's best baker! icon_lol.gificon_lol.gif Seriously, for me to have success with a scratch recipe, it pretty much has to be foolproof.

Actually, I've been wondering if this method can be used with any butter cake recipe, or if the recipe needs to be created specifically for reverse creaming. So, I'm liking your idea of doing a little side-by-side comparison. I have lots of willing participants who would love to do some blind taste testing for me. icon_smile.gif

LindaF144a Posted 14 Feb 2011 , 9:29pm
post #68 of 88

I thought meant that. But over the internet it would have been rude of me to go down that road. So I played it safe with my answer.

I read somewhere that any recipe can be used the reverse creaming method. But seeing how one recipe I used had very little fat compared to the flour I don't think it can. The cupcakes turned out like rubber! It was a classic example of overmixed batter, rubbery and lots of tunnels! So I say a recipe with a high ratio of fat to flour is best.

AnnieCahill Posted 16 Feb 2011 , 11:36pm
post #69 of 88

Does anyone think this would work for Sylvia Weinstock's Classic Yellow Cake? The only issue is that with that recipe you have to whip the whites separately and then fold them in, which makes me hostile. I'd like to see if this recipe can be done without separating the eggs.

bobwonderbuns Posted 16 Feb 2011 , 11:42pm
post #70 of 88
Quote:
Originally Posted by AnnieCahill

Does anyone think this would work for Sylvia Weinstock's Classic Yellow Cake? The only issue is that with that recipe you have to whip the whites separately and then fold them in, which makes me hostile. I'd like to see if this recipe can be done without separating the eggs.




I'm curious to hear the answer to that one too -- hers is the ONLY scratch cake that doesn't bake up consistently for me. It's either just right or tooooooo dry! icon_confused.giftapedshut.gif

AnnieCahill Posted 16 Feb 2011 , 11:50pm
post #71 of 88

BWB, what's your go-to yellow recipe? The reverse creaming method is intriguing for me because I'm a little mix-happy sometimes. I end up over mixing or I get paranoid and then I end up under mixing. BOO!

bobwonderbuns Posted 17 Feb 2011 , 12:17am
post #72 of 88

I don't have one. I do occasionally change up the WASC with yellow cake mix, whole eggs and adjust the flavorings. It seems to work in a pinch! icon_biggrin.gif

AnnieCahill Posted 17 Feb 2011 , 1:35am
post #73 of 88

I'm going to dig through the yellow scratch off thread and see if I can find whether or not anyone has mixed it differently.

PistachioCranberry Posted 17 Feb 2011 , 1:57am
post #74 of 88

I baked the yellow cake from the sky high book that someone posted on one of the forums and it turned out perfectly. I think when changing recipes to the reverse creaming method is only half the battle. You might have to look at the amounts of each ingredient and how they help or hinder each other.

This site has taught me some things I never knew before.

bobwonderbuns Posted 17 Feb 2011 , 2:05am
post #75 of 88
Quote:
Originally Posted by PistachioCranberry

I baked the yellow cake from the sky high book that someone posted on one of the forums and it turned out perfectly. I think when changing recipes to the reverse creaming method is only half the battle. You might have to look at the amounts of each ingredient and how they help or hinder each other.

This site has taught me some things I never knew before.




The sky high book?? Do tell!!! icon_wink.gif

bobwonderbuns Posted 17 Feb 2011 , 2:06am
post #76 of 88
Quote:
Originally Posted by AnnieCahill

I'm going to dig through the yellow scratch off thread and see if I can find whether or not anyone has mixed it differently.




I remember a long time ago someone altered it, I think adding whole eggs and more milk or something like that. I lost track of the thread before I could make the notes. icon_cry.gif

AnnieCahill Posted 17 Feb 2011 , 11:22am
post #77 of 88

BWB, here's the link to the Sky High Book:

http://www.amazon.com/dp/0811854485/?tag=cakecentral-20

The Vanilla Buttermilk recipe is posted on this blog (which I believe this recipe uses reverse creaming):

http://smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/

I want to try the Vanilla Buttermilk Cake too, but I have heard several people say it was dry. I found the Yellow Scratch Off Excel spreadsheet and the reviews weren't very good for that recipe. But on the other hand I have heard great things about it too. The same goes for the Sylvia Weinstock recipe, which was the highest rated in the scratch off.

I guess I can try reverse creaming this weekend with the SW recipe if I have time.

CakeandDazzle Posted 17 Feb 2011 , 2:18pm
post #78 of 88

do 3 whole eggs instead for yellow cake. i use it for my lemon poppyseed to get the extra yellow color.

AnnieCahill Posted 17 Feb 2011 , 4:28pm
post #79 of 88

Sweet! I have your recipe on my list of ones to try.

Does it stay pretty moist for a while? Does it start to dry out once you cut it?

GenGen Posted 17 Feb 2011 , 8:47pm
post #80 of 88

*waits desperately for that "Like" button* lol

PistachioCranberry Posted 18 Feb 2011 , 12:06am
post #81 of 88
Quote:
Originally Posted by bobwonderbuns

Quote:
Originally Posted by PistachioCranberry

I baked the yellow cake from the sky high book that someone posted on one of the forums and it turned out perfectly. I think when changing recipes to the reverse creaming method is only half the battle. You might have to look at the amounts of each ingredient and how they help or hinder each other.

This site has taught me some things I never knew before.



The sky high book?? Do tell!!! icon_wink.gif




I didn't get any notices that there were some responses, but the cake is the Vanilla Buttermilk cake. I ordered the book just from this recipe alone.

PistachioCranberry Posted 18 Feb 2011 , 12:08am
post #82 of 88
Quote:
Originally Posted by AnnieCahill

BWB, here's the link to the Sky High Book:

http://www.amazon.com/dp/0811854485/?tag=cakecentral-20

The Vanilla Buttermilk recipe is posted on this blog (which I believe this recipe uses reverse creaming):

http://smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/

I want to try the Vanilla Buttermilk Cake too, but I have heard several people say it was dry. I found the Yellow Scratch Off Excel spreadsheet and the reviews weren't very good for that recipe. But on the other hand I have heard great things about it too. The same goes for the Sylvia Weinstock recipe, which was the highest rated in the scratch off.

I guess I can try reverse creaming this weekend with the SW recipe if I have time.




This is it, someone posted the smitten kitchen link in another forum and I just had to try it.

chefamber Posted 31 Mar 2011 , 11:03pm
post #83 of 88

Has anyone used this recipe for a 4 tiered wedding cake?

imagenthatnj Posted 31 Mar 2011 , 11:32pm
post #84 of 88
Quote:
Originally Posted by chefamber

Has anyone used this recipe for a 4 tiered wedding cake?




Yes. Smitten Kitchen (Debbie) did. She had no experience with wedding cakes but she offered to bake a 4-tier wedding cake for her best friend two years ago. I've only done two tiers (I don't bake cakes for a living).

She did have to make the bottom tier chocolate, though. I think the groom wanted that.

Here's the link again if you want to read the beginning of her post.

http://smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/

imagenthatnj Posted 31 Mar 2011 , 11:35pm
post #85 of 88

Oh, it was 3 very tall tiers (3 layers each), now that I went to check out the final product.

This was the cake. It was iced with SMBC, but had natural flowers on it, I think.

http://smittenkitchen.com/2008/07/project-wedding-cake-ta-da/

Tzoavva Posted 10 Jul 2011 , 11:54am
post #86 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!!




Never heard of the reverse creaming method. Thanks for sharing recipe need to give a try to this method....might use yours to see how it is. Thanks.

airedalian Posted 10 Jul 2011 , 2:27pm
post #87 of 88

If you haven't read through the whole thread (which I hadn't before I copied the recipe into my files), she adjusts the baking powder to 1 T, NOT 3 TBLS.

Tzoavva Posted 10 Jul 2011 , 2:46pm
post #88 of 88

airedalian,
Yup read thru the rest of the thread after posting my original response. I thought the 3T was alot and questioned it so glad this was retracted later. Also good point to mention it here in case anyone just reads the end of the thread.

Quote by @%username% on %date%

%body%