Can I do this with any recipe? I have tried it with a yellow cake recipe and the crumb was just fanatstic, very nice texture so I wanna know if i can do the same thing to any recipe?

TIA!

Please tell me what the reverse creaming method is. Thanks

I would like to know what reverse creaming is too. I have never heard of it.

Ok from what I found online revese creaming is creaming the butter with the flour, then adding eggs, ect...

I am not sure if it would work with all; I but I read MANY RAVE reviews for cookies and cakes!

Please tell me too, I have never heard of it
Thanks

Hmmm, I don't know. I had never heard of this before.

I had a "Sprinkles" cupcake mix that I made yesterday that had you cream the butter and mix together, then add the eggs and milk. They were SO GOOD with no additiona needed. Very moist with a very tight crumb. I msy hsve to look into this as well...

I used that method with a cake that I made last year but for the life of me I can't remember what recipe it came from.

I don't remember anything bad happening. I'd love to know how you make out with it.

I've never tried it myself but here is a thread where txtat talk a little about it:

http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=593971&postdays=0&postorder=asc&&start=15

Hope it helps.

the recipes i used it for basically tells you to mix all the dry ingredients first and then the butter with some milk, once it's all moistened, you mix it for about 2 to 3 minutes until it's fluffy and then you add your eggs and the rest of the liquids.

i wish i had a picture of the cake but it was so good that we didn't have any left. the crumb was very nice, no tunnels.

the most important thing is to scrape the bowl more often than you would normally do. it's almost like a one bowl recipe too.

i guess i could try this with other recipes, although the ones i found were for chocolate and yellow cake.