Originally Posted by Henna20
can the reverse creaming method be used with any recipe or does the recipe have to specifically call for it?
how long would you beat the butter, flour and sugar for?
when would you add the baking soda or powder and cocoa?
You can use it with any "high ratio" recipe. You add the butter into all of the dry ingredients combined. Then you basically have cake mix, then just beat in the liquid ingredients for about a minute.