{"id":22135,"date":"2014-11-12T05:00:05","date_gmt":"2014-11-12T10:00:05","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=22135"},"modified":"2017-03-28T07:41:02","modified_gmt":"2017-03-28T11:41:02","slug":"reverse-creaming-method","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2014\/11\/reverse-creaming-method.html","title":{"rendered":"The Reverse Creaming Method"},"content":{"rendered":"

Our contributor, Summer Stone of Cake Paper Party<\/a><\/strong>, is back today with a new baking science experiment….<\/em><\/p>\n

\"The<\/p>\n

Cakes can be mixed in any number of ways.\u00a0 Most butter cakes are mixed in one of the following two ways: by the creaming method or the reverse-creaming method.\u00a0 The creaming method is the most common.\u00a0 In this classic method, the butter and sugar are mixed together followed by addition of the eggs, dry ingredients and liquids.\u00a0 In the reverse-creaming method, the dry ingredients and the sugar are mixed together first.\u00a0 Then the fats and a portion of the liquids are mixed into the dry ingredients followed by the remaining liquids.<\/p>\n

\"The<\/p>\n

Each of these approaches has advantages.\u00a0 I wanted to look at the final outcome of the cakes mixed by these methods and observe the effects.\u00a0 I mixed one cake with the creaming method, one cake with the reverse-creaming method and one cake as a control where I combined all of the ingredients in the mixer at once and mixed away.\u00a0 This way I could compare the more formal mixing methods with an all-in free-for-all.<\/p>\n

\"The<\/p>\n

Before I get to the results, let\u2019s take a quick look at what is going on in each of these methods and their benefits.<\/p>\n

\"The<\/p>\n

Creaming Method<\/p>\n