"Not changing the world, one cake at a time" great title 😂 Really like this series!

“Reverse” method was called “rubbing-in” in England, 1960’s, when I was taught (biscuit has a different meaning there). Thanks for the video.

@brissygirl4997

2 жыл бұрын

Yeah I was taught the same way for scones and such. Use the tips of your fingers to rub the butter into the flour to create a sandy kind of texture.

@GlenAndFriendsCooking

2 жыл бұрын

I did say it wasn't 'new' in the video - that I see this method in cookbooks in my collection going back to the 1700s.

@cremebrulee4759

2 жыл бұрын

@@Beruthiel45 he didn't say it was a new method. He said "reverse creaming" was the new name for the method.

"Not changing the world, one cake at a time" should probably be on a t-shirt. Maybe.

@EastSider48215

2 жыл бұрын

No maybe about it. Definitely on a t-shirt. Also a coffee mug and a tattoo across my forehead.

Love this "TESTED!" series. It's wonderful having a trusted source try them out and give honest feedback. A big question I have is: does letting a batter sit for a while matter? For example: Say I bake a batter in a special tin (mini-muffin tin, special shapes), but only half the batter fits in the tin. The second half has to wait until the first batch is done... is that detrimental to the "waiting" batter? I'm always concerned the batter that is waiting is being ruined. Would love to learn about that. Thanks!

@Wizardofgosz

2 жыл бұрын

If this was really TESTED this would be called THE ADAM SAVAGE TEST SERIES.

@asilverfoxintasmania9940

2 жыл бұрын

I've never had an issue when my batter has had to wait.

@SeanQuinn4

2 жыл бұрын

If you are using double acting baking powder(most is nowadays), theoretically you shouldn't have an issue. I think as long as you creamed well, so your little bubbles don't settle out of your batter, it should be okay?

Does this mean you'll also do an episode with a purposely over mixed batter? 😁

@sus1221

2 жыл бұрын

I hope so!

@ic_trab

2 жыл бұрын

Batter mixed on loop for 10 hours perhaps?

@rabidsamfan

2 жыл бұрын

Another vote for trying to over mix it. Is it the flour being buttered or mild paranoia that makes the difference?

@ben._.edition

2 жыл бұрын

yes because I'm always so worried about over mixing sometimes I don't mix enough so I just stopped baking cakes all together them 😰 I'd love to make sure!

@DuelScreen

2 жыл бұрын

Do all three again but purposefully overmix them. Maybe that is the true benefit of the reverse cream method.

I'm wondering if the method would make more of a difference if you put the cakes at a disadvantage by using all-purpose flour instead of cake flour. Maybe the lesson here is that using the right flour is the most significant factor. It would also have been interesting if you'd *tried* to overmix with the biscuit method to see if it really offered protection against longer gluten chains. I might have to do some of my own experimentation...

@jimsackerman

2 жыл бұрын

You sure you aren't Julie's throw-away account trying to get at least 3 more cakes out of Glen?? I would love to see this done with all purpose flower too.

@jhowardsupporter

2 жыл бұрын

You can use all purpose flour. A lot of chefs do.

@jimsackerman

2 жыл бұрын

@@jhowardsupporter the curiosity is in if the methods used will result in greater variability in the texture due to the increased protein content of all purpose flower. The methods may not have mattered as much for a 6 percent protein cake flour compared to a 10-11 percent all purpose flower.

@bdavis7801

2 жыл бұрын

@@jimsackerman 🤣

@bdavis7801

2 жыл бұрын

🤔 interesting

I'm a reverse creaming convert. I'd rather do nearly ANYTHING than wait for butter and sugar to cream together, and I never can quite tell when it's really fluffy enough. Reverse creaming, though -- yep. I can SEE when something looks like sand! Great video. Thanks!

The amount of dishes Glen is willing to do for something so simple as the method by which you cream the ingredients in a cake is amazing. Also, it's 4 a.m. and after watching seven of Glen's videos, I'm starving. Thanks Glen.

I feel like the hot milk method is probably easiest if you don't have a stand mixer, since there's no need to cream the butter, which is always a tedious step without one haha

@Just.a.person59

Жыл бұрын

I didn’t know this method was possible. I agree with the statement “somethings aren’t worth the effort”, Knowing this I plan of using this method.

@lizeggar2421

Жыл бұрын

I was given this recipe by my motherr in law in 1967 and have used it ever since. It is always a lovely cake. The only difference is that the recipe calls for oil instead of butter. Having said that, I have often substituted butter for the oil, and there is no difference. It is so easy to make, especially with a stand mixer. There is no way the mixture can be over mixed if the flour is added alternatively with the liquid.. I do find that the texture is tougher when the flour is added lastly, though. That may be down to the fact that South Africa has a different type of wheat to the UK and America.

I was asked how I liked my eggs cooked? I told them "in cake"! Lol

I think the overmixing concern is a bit overblown. I think it depends on your ingredients overall. Last night, I made a Guinness Chocolate Cake for dessert. I got caught off guard by a problem on the stove and forgot about the mixer beating all the ingredients together (butter, cocoa, flour, sour cream, vanilla, salt, baking soda, Guinness stout, sugar and eggs) and went about five minutes past "mix until combined." The cake still turned out to be incredibly light, tender, soft, and moist (it still was this afternoon when I had a second piece). So, that is what happened to me by overbeating the batter. Seems like a good idea to me.

@leahmencer5463

Жыл бұрын

I wonder if it has something to do with the cocoa powder, which has no gluten, being a large portion of the dry ingredients. In my experience, chocolate cakes tend to be more forgiving and white/yellow cakes are much harder to get right.

I love when Glen looks at these things because I love looking at recipes as science.

As someone who makes a pretty damn good cake almost entirely by accident, and who tends to roll my eyes at warnings that “you must do it this way or things will go badly,” I’d say the difference between the first two methods is negligible in my experience. The “hot milk” method, though, I always thought of as just a different kind of cake, rather than a different method.

@jhowardsupporter

2 жыл бұрын

Yeah usually the cake is fine what ever way you do it.

@singing4fun

2 жыл бұрын

LOL same boat. Once you slather the icing on, nobody really cares but I do appreciate the science behind the testing process here :-)

I first encountered the "reverse creaming" method a few years ago in a pound cake recipe I found on the internet. I was skeptical because I had been thoroughly conditioned into the "you'll develop gluten!" mindset when I learned how to bake. I was pleasantly surprised and impressed with the result, and I agree that the method does produce a slightly, but noticeably, more tender crumb than the traditional method.

The third method is close to what I use to make got water chocolate cake. You just need the liquid hot enough to bloom the cocoa powder. Then pull it out warm and make a pour over frosting with butter, powdered sugar, salt, vanilla, and cocoa powder. Easiest cake ever. It was the way my grandma did it, but it's just a simple recipe. The cake batter is runny, but it works out every time.

@amandahodgin9316

2 жыл бұрын

I love hot water chocolate cake. So easy and delicious. Next time you make it try replacing the hot water with hot coffee. The coffee really boosts the flavour of the cocoa without actually tasting like coffee.

@lizeggar2421

Жыл бұрын

I akways add a tsp instant coffee powder to my choclate cakes. Usually ny go to method is oil and milk, heated and added to beaten eggs and sugar. Then fold in dry ingredients. Makes a beautifully light and tender cake. Fir chocolate cake I replace a quarter cup of flour with a quarter cup cocoa powder. Still add the vanilla. My mother in law gave me the recipe when I first got married, 1964.

With all the examples lined up - the reverse creaming method cake was noticeably taller and fluffier-looking, and the hot milk sample appeared to be the flattest and densest - so I would think the methods did make a difference - even though they all tasted good. Great test!

Hi Glen, love the video and the idea of new series to challenge preconceptions and cooking myths.

I really like the side by side experimental comparisons.

Julie is a girl after my heart. Get that frosting on the top AND the bottom of each bite! 🤣

Fantastic video more of these please 🎂🎂🎂🎂

for commercial applications the reverse cream method clearly came out taller. Get similar or better results by separating the eggs and foaming the egg whites. I would even say that taking the eggs to ribbon stage, like in in a genovas, in the hot mik method would have a similar result. The point is getting as much air into the cake before baking as possible leading to a much more uniform distribution of air bubble size and ultimately smaller bubbles. I was surprised when the reverse cream method worked better until I realized that commercial cake mix is prepared in reverse cream method. Except even more beating is applied.

The hot milk method seems like a really good option if you do not own a stand mixer. The other two seem to be a lot more labour by hand.

Does It Really Matter? Is a perfect title for this show.

This right there is the information I needed,thank you!❤

I’ll tell you what’s better! My husband cooking anything ever, much less 3 cakes!

I thought the fluffiest cake would win at the fair, just as Glen said the same thing!

This new series is the perfect ratio of educational and shade throwing/salt I love it

I really, really love this series. Not as much as the Old Cookbook series, of course, but A Whole Lot.

Had a great time watching and waiting for the final results.

Since you're doing baking science; one thing I've always wondered about, but never tested for myself. I was told in culinary school that you only wanted to use pure vanilla extract in situations where it wouldn't be heated, and that otherwise, artificial vanilla would work just as well while being far cheaper. I think it'd also be cool to see if pure vanilla makes a difference even in situations where it's not heated.

@cdavidtabor

2 жыл бұрын

Alvin Zhou has a video on this

Since I don’t have cake flour, the reverse method makes even more sense.

@helenedesmarais8697

2 жыл бұрын

Easy substitute; for 1 cup of AP flour, remove 2 tablespoons and replace by 2 tb of cornstarch .

@rarevisionog

Жыл бұрын

Actually works wonderfully with all purpose. Cake flour just helps with texture, not necessary any mixing method.

Doesn't Really Matter (DRM) is a wonderful title for the SUB series...

Very interesting 🤨 wow 3 different methods and they all great cakes I

Great job, Glen! Science @ it's best! One thing I found out about making meringue: recipes ask for either a tbsp of water, a tbsp of hot water or a pinch of salt. Now, the "hot water" thing is obviously bull..frog: if your spoon is red hot, the water will evaporate. If it's water temp, it'll be room temp by the time it hits the egg white. And the amount? Like testing the body temp of a fly with a quicksilver thermometer. *sigh* But what the salt does: it's drawing water from the egg white. There we go: we need some free water in the mixture. Done! Greetings from the far north of Germany!

Id love to see you tackle bread baking next for this series, there are lots of good wives tales surrounding almost every step of baking bread

@winkieandleah

2 жыл бұрын

I feel like this would be an excellent one. I treat my yeast bread dough like a sourdough, and my loaves are beautiful. Great crumb, structure

Thanks for doing this… was very curious and you spared me the mess in my kitchen. :)

hell yes, there's my favorite bowl.

I love these tests. I especially love when you prove that what you were skeptical of is actually better. Keep it up! Probably one of favourite series.

Well done. Thanks for sharing your results.😋😋😋

Very interesting,many thanks, love the videos.

If I understand correctly, box cake mixes are basically a form of the reverse cream method since the box contains the flour coated with shortening, you add wet ingredients?

Very informative, thanks a lot for sharing. 🙏🙏🙏

I am loving this series !! just so interesting thank you !!! and I am going to try the biscuit method next time :-)

So interesting. Thank you for the experiment.

I love this technique testing. Its fun to see the differences and what they more may not produce.

Love this new format! Please more.

Love this series, really interesting. Many thanks.

This channel is great. Answering questions, I didn't know that I had.

If you want to win at the fair you need to separate the eggs. Doesn’t matter which method you use as long as you beat the whites by themselves and fold them in at the end. This is always true and applies to white, yellow and chocolate cakes. Try it and amaze yourself!

I could see a visual difference in he three and I guessed right before you even tasted them. Very cool experiment. I am loving the "TESTED!" series.

As always great video fun to watch you cook and always informative 👍

Love your videos as always, but I really enjoy your comparison videos like this. Keep up the great work!

Oh fascinating. I always wonder about the order of mixing the ingredients. Also great video as always.

Interesting. And surprising that there are different methods.

Hi Glen. What a great idea. Top Video. Thank you … Greetings from Germany 🌲⛰🌲

love when you experiment, they all look great and I'll take a piece of each

Love this already!

A new novel from Stephen King…The Shortening! A terrifying tale about a haunted tub of lard?

@lesliemoiseauthor

2 жыл бұрын

Mwahaha!

Fascinating! The "reverse cream" method was perhaps slightly easier to do than the other methods, too!

Love this series!

Ohhh I really wanted to see one left in the mixer for like 5 mins and see what over mixing really does and how much it really matters.

Thank you again. love eating via You Tube three cakes for breakfast. and no dirty pots to clean. I really enjoy you.

This is an excellent series.

Very interesting

Such a great content as always... greetings from Brasil!

Interesting video! I will have to try the reverse creaming method. I love you two together, sweet chemistry between you! My foodie daughter is enjoying your channel as well.

Fun experiment. Thanks.

Very interesting video, thank you. I'll keep that in mind next time I bake a cake :D

Love this! Would you consider making a video where you test if over mixing makes a difference? It's something I've been very curious about for a long time!

Thoroughly enjoyed the video. It was the first time I saw a baker comparing these three methods and I have to say reverse creaming for me has always given the best results. Thanks 👍🏻❤

Great, very interesting episode! I used to make a special muffin at Christmas and it was the reverse cream method, I think. But it was so many years ago, I just thought the method was quite different. It did make a wonderful tender and textured muffin. It was a marigold muffin with dried fruits. The petals were steeped in hot milk to make a sort of a poor man's saffron. I think the recipe was Dutch and that marigolds would have actually been calendula. But I dutifully saved and dried marigold petals for the Christmas muffin each year.

This is amazing, please keep doing this, you are helping me eat more cake :D

thank you for doing this!

This was great!

Thank you

Observing over the past few years, it seems to me that the Australian KZread cooks (Ann Reardon, Scran Line, Niko’s kitchen) all use the reverse creaming method as their default, while the creaming method is taken for granted among the North Americans. I’ve been meaning to try it, and now will for sure. Another side note, aren’t all box cakes reverse creaming by default?

@dj1NM3

2 жыл бұрын

The "reverse" method is the default way of cake making in Australia, so as an Australian, I was slightly puzzled with Glen's first method. That "hot" method looks like an opportunity for something very bad to go wrong when heating the milk and butter...

@kaedee13

2 жыл бұрын

Ahhhh....good point.

@IsaacIsaacIsaacson

2 жыл бұрын

@@dj1NM3 Yep. I've always known it was 'rubbing-in' here in Australia. It just seems to be the normal way.

@rarevisionog

Жыл бұрын

Well you'll need a method that produces fine but tender crumbs for those lamingtons

I really like this series.

Great video- cake 3 looked better right from the beginning.

Made a lemon loaf cake using reverse creaming as the recipe directed. Was fussy to mix. Took it out of the oven to 'toothpick test' it and watched the center fall while using the toothpick. Returned it to the oven to keep baking it. Cooked end portions were coarse crumb while center was still damp. Remade it using usual butter/sugar method and baked it longer before 'toothpick testing' it. Resulted in a softer crumb and no soggy middle. Was baking the lemon loaf as part of a bday visit so I had to repeat it. Both loaves had the weight of bricks.

Great idea for a series! I always enjoy "myth busting" content. Probably a bit more time-consuming than a regular segment, and this appears to be just before C-FMVU started consuming a lot of your time, but perhaps you can add more installments in the future. Cheers!

Here in Ireland we call your pie method "the rubbing in " method. It's used for some cakes and lots of bun recipes including rock buns and raspberry buns. I came across your Channel recently and have made your No Knead bread and delighted with it. Keep up the good work I'm enjoying watching your videos.

The Joy of Cooking used the reverse cream method for their banana bread. I love how tender it is every time.

Thanks for doing this experiment. I also make pancake or griddle cake batters by the "reverse cream" method. Most packet-mix batters have the shortening pre-mixed into them, so it shouldn't surprise anyone that the method works.

Good show

Great experiment and interesting results. Next time try the “dump everything in the bowl and mix method”. I suspect it will work well too.

Jules, Glen is the best at Decorating cakes. He's a master.

We have PBS's America's Test Kitchen in the USA - high tech. In Canada we have Canada's Test Kitchen at GIen's and JeweI's house! 😊

I'd love to see a comparison of putting the eggs in one at a time vs all at once. What's the difference in time for it to mix in and if it changes the final result.

Thanks Glen for the experiment. I will try the reverse cream method with All Purpose flour since that's what I have at the moment. And I was wondering if I put the flour and butter in the food processor how that might work? Any homemade cake with these ingredients will taste great.

@mariemccarthy6822

2 жыл бұрын

I used the reverse creaming method and I am delighted to report that it produced a beautiful cake. I live at high altitude (6,500 feet) which is a bakers challenge. I decided to replace 2 Tbsp / cup of All Purpose flour with 2 Tbsp Cornflour ( Cornstarch) to approximate the Cake flour used by Glen.

That's the sablé method, here in spain we use it for cookies, it's interesting to see you can use it in cakes too, great video.

That was fun. And I loved the result. That after all the fuss online and in the cooking shows, it doesn't really make all that much difference in the end. What matters is having a good recipe. If you do, then it's basically going to work out fine unless you do something horrendous. I'd be more conerned with making sure the the oven is calibrated to work at the proper temperature.

I just put all the ingredients into a bowl at the same time and mix it. Turns out great every time.

I understand that a popular method in cake making in England is the - all in one- method. All the ingredients are at room temperature and are put into a bowl together and mixed until combined. I have seen Mary Berry demonstrate this method when making Victoria Sponge.

They are tasting so much, it’s cake for lunch!

My mother always made one pot cakes in a similar way to your 3rd version; melt the butter into the liquid then add the sugar and flavouring, then the flour all in one go and finally the eggs. Texture was always good, and it only uses a single pot so cleanup is minimal.

Glen is a Genius!!

Man these videos are just the best

me, a person who doesn't bake with gluten at all: ah yes interesting results. I'll have to keep this in mind

Reverse creaming originally called the Hi Ratio method, makes a denser sponge with less integrity. Kind of just crumbs apart. It is softer. If you use part Hi Ratio shortening instead of all butter it will give you more hight and less dense.

I use a paddle to cream the butter, then I switch to a whip to mix everything else. And cake flour does make a tender cake.