Comments on: The Reverse Creaming Method

By: Steph Scat

Steph Scat — Sat, 31 Aug 2019 03:42:17 +0000

can you please tell me what causes a cake to shrink (after cooling) when using the reverse creaming method? It comes out of the oven risen nicely and then suddenly, it shrinks to half it’s height. I had success many times, but equally did not with this method. I like the method much better as far as results of the cake, but it’s hit or miss with the results (i.e. the shrinking up of the cake). Why do you think it is happening? I use fresh baking powder/soda, a scale, an oven thermometer and room temp ingredients. I don’t know what I am doing wrong. I have been using a different cake flour…? everything else is exactly the same such as my baking pans, oven, etc Please help. Thanks!

By: Vanessa

Vanessa — Sun, 25 Aug 2019 19:47:35 +0000

I’m new to reverse cream method. Can you use all purpose flour for this method? The only recipe I saw was with cake flour. Thanks!

By: Barbara White

Barbara White — Sun, 03 Dec 2017 19:47:04 +0000

I am this close to returning my KitchenAid stand mixer I have yet to prepare a cake that is edible I must admit I have not tried the reverse creaming method this will be my last attempt before this machine goes back to Costco can you offer any other useful advice

By: Sharon

Sharon — Thu, 05 Oct 2017 15:09:51 +0000

Very useful information! Thanks!

By: MARIA FERRAZ

MARIA FERRAZ — Sat, 16 Jul 2016 12:22:44 +0000

Dear Summer,
In your American Mud Cake, why do we add hot water (in the coffee)? Doesn’t the high temperature deflate the batter? My main question is: Can I use room temperature coffee?
Thank you!

By: Toey

Toey — Wed, 13 Apr 2016 08:37:11 +0000

How you make butter cake by All in method? Melt butter? Please explain

By: Sako

Sako — Sun, 14 Jun 2015 15:33:36 +0000

Interesting article, nice to see the science behind the two methods. I personally favor the reverse creaming method because you can do everything in just one bowl.