Bake Club+ : The Reverse Creaming Method

Lavender Blackberry Cake that will transform the way you think about mixing ingredients.

As we learned last week, the order in which you mix ingredients greatly determines the final texture of a baked cake. Even when the recipe calls for the same flour, sugar, butter, and eggs - the way that they are mixed together is the difference between a tender, velvety cake versus a springy, spongy cake.

Today we are taking a closer look at The Reverse Creaming Method. Cakes made with the reverse creaming method are plush and tender. The layers bake up slightly flatter than other mixing methods, and the ultra-fine crumb is similar to pound cake, but bouncy not dense.