Reverse Creaming Method of Mixing- MyCakeSchool.com
In this cake video, I’m going to demonstrate the Reverse Creaming Method of Mixing. Several of our popular cake recipes in the Recipes section of MyCakeSchool.com refer to this method of mixing, which results in a slightly denser, more velvety texture with a wonderful melt-in-your-mouth quality. I learned of this method from The Cake Bible by Rose Levy Beranbaum and it has become very popular with bakers over the years. For those who are used to the conventional method of mixing, this order of mixing may seem a bit odd, but once you get used to the method, it goes very quickly (and has great results)!
Today I am making our White Almond Sour Cream Cake, which is one of our FAVORITES! (If you aren’t a fan of almond, you can leave it out for an equally delicious vanilla cake!) Here is a link to our recipe!:www.mycakeschoo...
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Пікірлер: 9
That batter is beautiful! Thanks for this video!
Would you be able to show us the crunb texture, of the inside of the cake, in comparison to the creaming method?
@mycakeschool
8 жыл бұрын
+rawsugar Hello! I don't have a side by side comparison to share but it's a good idea. I'll update when I have a chance to compare photos of the same recipe made with the two different methods. If you click over to my White Almond Sour Cream Cake recipe, you can see a closeup photo. It has a fine crumb. Cakes using the conventional method are more airy. www.mycakeschool.com/recipes/almond-scratch-recipe/
@hilltaya345
8 жыл бұрын
+My Cake School (Melissa Diamond) OMG it looks amazing. I'm definitely going to try your recipe out and this method with my vanilla bean cake recipe. Thank you so much for the reply 😄
@mycakeschool
8 жыл бұрын
Thanks!! I think that you will like it! xo
@ummjademarie
8 жыл бұрын
+rawsugar, You should check out her school! The tuition is very fair. If you like this, you'll LOVE the videos you get from her school!
Is this the way butter should feel regardless? Like if I did the normal creaming method, should it be soft but cold too?
@mycakeschool
7 жыл бұрын
Hi Misana, yes the butter with either method is going to be about the same temp--slightly soft to the touch but still a bit cool.
@mycakeschool
7 жыл бұрын
Good!!