The Reverse-Creaming Method

reverse creaming method_featured

When baking a cake, more often than not – the recipe will tell you to cream the butter & sugars together first. We’d like to share with you a technique known as the Reverse-Creaming or 2-step method. Perhaps a lesser-known technique, we at SoBakeable want you to experiment & try something new! Order our Easter Baking Box now & you’ll receive all the ingredients, tools & recipe cards to help you bake something beautiful as you master new techniques! Here’s a comparison of the two techniques to help you understand how each works.

Traditional Creaming Method:
This is the most common method used when baking a cake & follows these steps:

  1. Cream the butter & sugars together until light & fluffy
  2. Add in the eggs
  3. Alternate adding dry ingredients & liquid ingredients

The creaming of the butter & sugars helps with the leavening/rising of your cake, as the gritty/sharp sugar crystals tear holes into the fat of the butter as air is whipped in. Then, the addition of the eggs aids with the emulsification of the fats. Finally, as you alternate the addition of your dry & wet ingredients, mixing on low – this helps to minimize the gluten formation…making sure that your cake turns out tender, instead of tough or with big holes inside. Your cake will have good rise & a medium crumb with good texture.

Reverse-Creaming Method/2-Step Method:
You’ll use this method with your Easter Baking Box & it should result in a moist cake with a velvety-textured crumb. These are the steps:

  1. Wet ingredients whisked together & set aside
  2. Dry ingredients into your mixing bowl
  3. Softened butter is added in chunks to the dry ingredients, until it resembles sand
  4. 1/3 of the wet ingredients added & beaten until light & fluffy
  5. The remaining wet ingredients mixed in to form a thinner & smooth cake batter

Adding the fats to the dry ingredients minimizes gluten formation because the fats coat the particles of flour. Adding some of the wet ingredients & beating the two together until light & fluffy helps to add structure to the batter, while also ensuring that everything is combined well. Then the rest of the wet ingredients are added & mixed in. This technique makes doesn’t drive as much air into the batter vs the creaming method. It results in a denser, tighter & finer crumb.

We hope that you found this helpful in understanding the difference between the two techniques. Give us your thoughts, if you’ve tried both methods!

Xoxo

The SoBakeable Team


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