Creaming vs Reverse Creaming Method for Cakes
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- White Cake (Reverse Creaming Method) (yield: 2 9-in rounds)
3c (360g) cake flour, sifted
1.75c (350g) sugar
2.5 tsp (12g) baking powder
1/2 tsp (3g) baking soda
1 tsp (6g) fine salt
8 oz (227g) butter, softened
1.25c (284g) buttermilk
5 egg whites
1 Tbsp (14g) vanilla extract
1. Mix the cake flour, sugar, baking powder, baking soda, and salt together until combined.
2. Cut the butter into medium size cubes and add to the dry ingredients.
3. Mix on low speed until the mixture is combined and crumbly.
4. Add half of the buttermilk to the mixer and turn the speed up to medium and mix for a full minute.
5. Combine the rest of the buttermilk with the egg whites and vanilla and add in three additions while the mixer is running. Wait until each addition is fully incorporated before adding the next.
6. Divide between 2 9-in cake pans that have been greased and lined with a parchment paper circle.
7. Bake at 350F (177C) for 30-35 minutes or until a toothpick inserted in the center comes out with a few wet crumbs.
Honey Cinnamon Buttercream
7 ea (227g) egg whites
12 oz (340g) honey
16 oz (454g) butter
salt
vanilla
cinnamon
1. Place the egg whites in the bowl of a mixer and whisk on medium-low speed until frothy.
2. Meanwhile, pour the honey into a medium pot and heat over medium-high until it reaches 248F (120C).
3. Once the honey is at temperature and the egg whites are at soft peaks, slowly pour the honey into the whipping egg whites, being careful not to pour it onto the moving whisk.
4. Once all the honey has been added, continue to mix on medium-high to high speed until stiff peaks have formed and the mixture has cooled off.
5. With the mixer still running, add cubes of butter a tablespoon or two at a time, waiting until the previous piece is incorporated before adding the next.
6. Once all the butter is incorporated, continue to whisk until the buttercream comes together. (If the meringue was too warm when adding the butter, it may look thin. place the mixing bowl in the fridge for 15 minutes and then return to the mixer.)
7. Finish with salt, vanilla, and cinnamon to taste.
I love how instead of saying "do this instead of this" you give both versions and reasons why they are both good. Much unlike other teachers ive met.
This is what makes him refreshing, like the old cookbook guy, they allow you to use whatever you have equip and what you deem necessary. They're pretty on point too (longer videos for old cookbook guy, he has such a soothing voice, and still funny af), and without all the unnecessary fluff or filler these videos tend to have.
Shade 😎
Agreed
So to clarify some of the differences after looking this up in more depth: Creaming helps make a taller, fluffier cake that's light due to essentially making whipped butter instead of regular dense butter; and the sugar crystals will dissolve during baking, leaving behind air pockets as well where they used to be.
The reason for using the "reverse creaming method" for layered cakes is 1) the top of the cake will be flatter. In contrast to the creaming method, where you'll typically end up with more of a dome-shaped top due to the added air. And 2) when you add lots of cream between the cake layers, having a "denser" sponge cake might be desired to offset the lighter cream. Essentially to have a bigger contrast in texture
Oh helpful! I just made a 3 layered cake last week and had the doming so I had to cut off the tops to make it even.
‘Dense’ and ‘flatter’ was exactly what came to mind when he described the reverse method, and I was going to research to confirm. Thank you for researching for us! Great explanation, btw.
I’m a visual learner, and these demos never disappoint..love these shorts!
I think you might have just sold me on trying out the reverse creaming method. I always heard people tell me to do my cakes reverse method but could never get sold on as to why. But imma give it a try for my nephews upcoming cake.
@@WatermelonEnthusiast its not that much to read and nobody really cares if you don't read it
It's really a cultural preference, in germany layer cakes usually have a biskuit sponge, and the goal is always to make it as light and areated as possible - funnily enough, also to offset the cream, which i would characterise as a heavy rather than light fillin
Damn I wish you could add shorts to playlists this is so big brained
EDIT: THANKS FOR THE MANY, MANY, MANY REPLIES AND UPVOTES I THINK I GOT HOW TO DO IT NOW 😂😂
You can. Like the video, go to your liked playlist then tap the short you want and it’ll come up like a regular video so you can add it to playlists :)
@@p1eceofp1zza thank you pizza slice
@@ImNotEpix lolll yw
I do the aamthint
you can also go to your watch history, click the three dots button on the short, and add to playlist from there in addition to everyone else's suggestions
The whimsical baking music in the background really ties it together
iv read in some old cook books and magazine snippets on the creaming vs crumble(the reverse creaming method) methods but never bothered to try it but seeing them side by side makes be want to actually try it for the first time in many years.
hey, there's a good chance you're not gonna read this, but I wanted to share it nonetheless! Thank you for your content. Its educating and fun!
My mom does baking as a little side job now and then when she gets commissions for her baked goods. I started helping her some time ago and we work well as a team! Just today we finished another commission and in the last 3 days I made 2 batches of cookies and 2 biscuit layered strawberry cakes to help. I don't think I've ever had so lovely conversations with my mom as I have while baking with her. Sometimes she'll ask me how certain things work to test my knowledge and she's always beaming when I know the answers. And most of the answers I know because of your videos!!
This might not seem like a big thing, but to me it is. So thank you very much for the content you provide :)
Thank you so much! I feel like I’ve been hearing about reverse creaming a lot lately, and I wasn’t understanding what the difference was
Dude i love your channel! I found it searching for a recipe..love how you show the difference while you explain everything.. perfect perfect perfect..became your new subscriber last night! You rock Benjamin, thank you! Keep up the good lessons!
Thanks for the support! It's always my goal to back up any explanation I am giving with a visual demonstration
Baking is truly incredible. Same ingredients, different method of mixing, different texture
I have learned more from you than any baker on TH-cam. Many thanks!
It really makes Such a big difference. Love his videos!!
I wish more cooking channels exemplified differences through actual examples as opposed to just anecdotal "do this because [reason that I was taught but has never been actually tested]"
I swear to god baking is closer to alchemy than it is to cooking with how particular you can get to change the outcome
I LOVE CREAMING
BRO, YOU KNOW EVERYTHING ABOUT BAKING! I'm SO IMPRESSED.
I do love creaming in someone's cake 😊
I’m probably never gonna do half of the things you talk about, but this is the content we need from chefs!! Not just “do this, do this, don’t do this!” But an actual explanation as to why and for examples, that way, when someone inevitably makes those mistakes, they can deduce what happened and why it happened. Really awesome content you have!!
Edit: also me being a visual learner, you actually making examples of each change really helps to understand what you mean. Sometimes I can hear “don’t over mix” and I’m like, I don’t even know what over mixing would look like.
God i know im not the only immature idiot laughing at creaming and reverse creaming.
ARE THESE PEOPLE HEARING THEMSWLVES
Either
1, i really dont fit into this generation, or
2. My brain just dont work.
not the only one lol
WDYM???
America’s test kitchen had a whole infographic thing on reverse creaming last year and the comments were all just 😏
I'm wanting yo make a cake for my birthday because I don't like store bought cakes. Im excited to give it a shot
There is an insane amount of science behind this…
This is also related to how box cake mixes work. Box cake mixes, on top of utilizing dough conditioners to promote a soft texture with a stable crumb, primarily use shortening polished flour to prevent excessive gluten formation while mixing, which allows them to have longer mixing durations to ensure that there are no dry spots in the batter before baking and it also allows you to still beat air into the batter before needing to worry about gluten formation. It's one of the reasons why not following the instructions and beating the batter for as long as the box calls for can result in a very tender but structurally inferior crumb that doesn't rise as much as you'd expect.
My man, you have GOT to make a cookbook
I think we need another video talking about the hot milk method.
Your videos have helped me more than any cook book ever has
That method reminds me more of the buiscuit method, just with sugar added.
Biscuit method is softened butter is cut into flour+leavening agents until crumbly, then liquid, usually butter milk/milk is added until a dough comes together.
Pie crust method is cold butter is worked into flour until a crumbly dough is achieved and allowed to rest and hydrate with a very scant amount of water worked in so solid sheets of butter will form streaks that when rolled out and baked, make flakes of essentially fried dough.
The transitions in this video are so good!
if only youtube let me save shorts to a "for reference" playlist without stupid workarounds
I've been forwarding all the shorts I want to save to my telegram saved messages chat and I just know I'm never going to remember they're there or ever watch them again 🥲
I quite literally throw all my ingredients together in the order I can find them and my cakes always turn out great lol, they’re gone in a day when left to my family
Wow, I had no idea! Thanks for the baking tips.
Your videos are inspiration for me to start baking hope i cam start it soon
I'm definitely going to have to try this. I've done the all in one method, but never heard of this one. I'm kinda a traditionalist and have always done the creaming method then dry -wet-dry
I'm surprised of the lack of sus comments
nature's healing 😌
"""lack"""
Honey cinnamon oh man sounds so good yet is a combo I’ve rarely ever heard
I don't watch baking videos so being presented with the video title and almost no context I got thrown for a real loop trying to figure out what creaming actually meant here
I always use the creaming method... and thats how I had 2 kids before I turned 22.
Thank you so much for this information. I have always wondered when I watched different bakers.
Apparently I've always been using the reverse creaming method to bake lol I just did what was easiest with what I had and it tasted the best made that way lol
It looks very delicious my friend
Thank you.
good luck my friend.
you deserve the best.❤❤❤❤🎉🎉🎉
You had me at cakes🤤🤤🤤 I had two slices 3 days ago. I’m craving more.
You’re absolutely amazing
Wow will definitely try this in my next baking thanks boo
Love how you frosted your cake! Can you teach me?
Calvin Candie favorite white cake.
I don’t bake nor do i know how too. But this is definitely making me want to. Looks fun
Uuuuuuh, did you just say honey, cinnamon butter cream? 🥲 So beautiful
I know “reverse creaming” as “blooming”. It’s especially more useful if some of your ingredients are acidic, like sour cream or cocoa powder
Thank you for explaining this! I gotta subscribe.
I love a dense cake myself.
I agree, reverse cream is my go to 😋
I've been struggling recently with making cakes without butter since butter is getting more expensive where I live, so its easier to get oil.
But everytime I try it out it never comes up greatly even when I follow TH-cam recipes with oil- it instead comes out with a velvety texture that also looks like its not even cooked-
And I swear I leave it to cool down until it's not even warm anymore and IT STILL WITH THE SAME TEXTURE-
But at least this video gets me the idea on how I could do this with oil
The way I do vanilla cake is wip the eggs with sugar then slowly add the oil butter or ghee basically creating a sweet maionaise then i afold in the dry stuff almost not mixing at all and not caring about clumps since they dont appear in the final product
I'll try this method out next time^^
@benjaminthebaker Maybe you are the man that can finally answer my questions... What's going on with the whip the eggs whites separately cakes?!?!
Personally I'm a bigger fan of dense foods than i am fluffy so I'd definitely prefer the reverse creaming even on a normal cake
Benjamin if you wrote a cookbook I'll buy it with no questions
Yum for both!!
TY I learned something!
pov the kid that takes the word cream out of context:
Dude, all your videos are awesome👌🏽
Thank you!
Usually in the east Europe we whip the eggs with sugar for like 7-10min, then add the flour, butter, cocoa powder or anything the recipe says
But the basic one is just eggs, sugar and flour
I didn’t even know this was a thing!
The reason to use reverse creaming is because then you don’t end up with a gluttonous cake that feels heavy and tastes thick……… aka we want it to taste like boxed cake but homemade.
This is science of baking PEOPLE! Science!!
If you want to reduce gluten development, you can also add less gluten by way of using cake flour instead of AP.
Love your channel ❤❤❤ thank you!!
got to be the best shopping board on youtube
All my life, I just chucked everything together at once and stuck it in the blender. 😅 now I know why I can't bake 😂
i love your tricks!
Benjamin, genuine question... what do you do with these cakes when you bake them? I just had two of your videos almost back to back, so not sure how often you bake, but if it's often, I'll HAPPILY take some pastries. 😂
Huh. Ive never thought about this. I usually just follow the recipes, which 95% have butter and sugar as the first step. I might see how it works next time i bake.
The reverse method is the same way you put a pie crust together. Mix the dry ingredients w/ butter/shortening/lard until ctumbly, then the ice water.
I'm going to do the reverse method for cake. Another reason to bake cake (though, you really don't need a reason 😊)
This is definitely something like “you gotta be there” cause they looked the same to me 😢
I didn’t even know there was a difference 😮
Thanks!
Baking is chemistry
Oh wow this is great
Dr. Mandel - Motivation Doc on TH-cam has a video about how if you freeze your bread before you eat it it's more healthier? I can't remember the details but there's a science to this stuff for sure.
Can this method be interchanged with all butter-type cakes? Intriguing content as always!
This method can be used for cakes that use a solid fat and might otherwise call for the creaming method
@@benjaminthebaker Thank you!
What if you stick it all in the blender and hope for the best?
...I should call her 😩
I just noticed he's using the GBBS background music!
Made my toes curl
Mmmmmm, cake🤤
Tbh I used to believe that any order will make the sam
Thanks for the tip bro 😎
That can be taken 2 ways
Dirty bastard No homo 🤣
Baking is just chemistry but fun
Once I made a cake wrong and was a little disappointed in the result, so I did it the right way after, and it came up with the exact same result…. The “folding” gave literally no discernable advantage.
thanks
Nice
I mix eggs and sugar and then add flour you don’t need no butter just add the same amount of each and it’ll be perfect
Do you prefer this type of cake or a genoise for layering???
Honey cinnamon butter cream 🤤
Amazing content
What are you looking for? A light fluffy airy feeling cake? Or a solid velvety texture cake that is super strong for building layer cakes? Reverse creaming method will never get you the light texture of a creamed method génoise sponge cake in which you can either introduce a little bit of fat or whipped cream.
Reverse creaming Is a good choice for wedding cake that you can move around, but not the type of cake you go for seconds. '
I need a recipe for this
Could you make some recipe videos :O
This man is the Leonardo DiCaprio of baked goods. Making each one his b*tch like a boss😆
How about perfect recipes for chocolate fluffy chocolate decadent layer cake with perfect creamy chocolate frosting? You must be a vanilla guy and I love vanilla to but chocolate it's to live for.
Or just add all the wet ingredients... Then all the dry so the powder doesnt go everywhere. Results in a much smoother batter and gets all the dry properly hydrated.
I don't think I've ever see a recipe with the reverse creaming method. Now, I'm really curious about the different.
Oil cakes mostly use reverse creaming. Think carrot and chocolate.