-2

Appreciation post: That reverse creaming method for cakes

I always did the standard cream butter and sugar first method for my layer cakes. They came out fine but a little domed on top. Then my friend from a bakery in Austin told me to try reverse creaming where you mix the butter into the dry ingredients first. I was so sure it would mess up the texture but I tried it last weekend with a vanilla cake. The crumb was super even and the top was flat as a pancake no leveling needed. Has anyone else had luck with this or did I just get lucky?

3 comments

3 Comments

kim_ramirez31mo agoMost Upvoted

Oh man, I was terrified to try it too but it seriously changed my baking game for good!

gavin4691mo ago

Tried it twice. Both times it made everything dense and dry. Maybe I'm messing up the ratios or something but everyone online swears by it and I just don't get it. Regular method works fine for me, never had complaints. Kind of feels like a fad people circlejerk over.

beth2761mo ago

Three loaves of "rock cakes" later and my husband gave me the "we need to talk" speech about my baking experiments. Turns out the secret is weighing your flour instead of scooping it, who knew.