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Cake Love

post #1 of 37
Thread Starter 
Has anyone tried the cake receipes from the cake love book by warren brown
post #2 of 37
We just bought it and are baking our way through it...we haven't found any recipes that we LOVE. Some are okay, but most are really heavy and a little gummy. He needs to learn the reverse creaming method.
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post #3 of 37
what is the reverse creaming method?
post #4 of 37
Reverse creaming method is where you beat the softened butter into the flour and sugar ( in essence creating a cake mix like textured product)- then add the liquid(s) and quickly blend together.

It makes a fluffier cake that a tradional butter cake.
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Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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post #5 of 37
There's a site called "From Karen's Kitchen.com That has great scratch and box cake recipes. One I bake all the time is called Yellow cake. It uses that method of adding the butter to the dry ingredients and liquids last. It a fluffy cake and tastes great.
post #6 of 37
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?
post #7 of 37
thanks txcat for the heads up on the the recipes in Warren browns Cake Love book. I got mine from the liabrary and haven't tried the recipes yet. Question: Did you use potato starch in your cakes like he did? I haven't heard this before. By the way thanks for the reverse creaming method.
post #8 of 37
Quote:
Originally Posted by jackmo

thanks txcat for the heads up on the the recipes in Warren browns Cake Love book. I got mine from the liabrary and haven't tried the recipes yet. Question: Did you use potato starch in your cakes like he did? I haven't heard this before. By the way thanks for the reverse creaming method.



We used signature secrets which is starch blend that I like better than potato starch in baked goods.
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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post #9 of 37
Henna20, The recipe I use for the Yellow cake calls for all dry ingredients sifted together and then you put the butter in the dry ingredients along with 3/4 cup buttermilk. The other 1/4 cup is beaten with the eggs and added to the mixture a little at a time.
post #10 of 37
Quote:
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.

volia...fluffy cake!
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Inrideo ergo sum ~ I snark therefore I am.
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Scratch bakers of the world UNITE !!
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post #11 of 37
steplite, can you put a link in for Karen's Kitchen? My searching gets me no where near close.
Sometimes you have to look reality in the eye and deny it.

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Taylor Lynn Wooten 4/11/08
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Sometimes you have to look reality in the eye and deny it.

I'll always love and miss you!
Taylor Lynn Wooten 4/11/08
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post #12 of 37
sorry for my ignorance on all this. but what is "high ratio" recipe?
i'm guessing this only works for recipes that call for butter and not recipes that call for oil, right?
post #13 of 37
hi all..i found the link to 'from karen's kitchen.com'

http://www.wrenscottage.com/kitchen/
post #14 of 37
That is interesting - about the reverse creaming method. Can you use this with any recipe? I will have to give it a try ~ thanks for the tips. icon_smile.gif
post #15 of 37
I too am intrigued by this reverse creaming method - now I just need to think of an occasion to try it out where it doesn't matter if the finished results are a pile of pants! Hmmmmmm.
AKA: bonjovibabe
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AKA: bonjovibabe
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