Originally Posted by CakeandDazzle
My perfect white cake that I use for EVERYTHING is done with this method. People cannot believe how moist it is!
Would you be willing to share how you use this method?
I have done this twice now. The first time I used RBs book and kne of her recipes. While the crumb was tender, it just was not sweet enough. I felt like is was eating slightly sweetened bread.
The second time I used the method as described in the issues of Cook's Country talked about here. In that magazine, you add the butter a bit at a time til you are supposed to get pea sizes pieces where all the dry ingredients and butter meld together. I never got pea sized pieces, but the flour clumped together when pressed between my fingers. They do not add a little bit of liquid like RL does as well as some of the other links posted here suggest. As a result I got one tough, rubbery cake that was full of tunneling. It was a classic example of over mixing. I know I was mixing too long to try to get those pea sized pieces.
I would like to try again. I am not completely satisfied with my vanilla cake and I think this would help.