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Reverse Creaming -- do any of you do it? - Page 3

post #31 of 88
2/7/11 at 6:08am
Wow reverse creaming, never heard of that,would try it sometime.
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post #32 of 88
2/7/11 at 6:58am
Quote:
Originally Posted by CakeandDazzle

My recipe

1 cup milk
6 egg whites
1/2 TBLS Vanilla
1/2 TBLS Almond
1/3 cup mayo
Mix above all in 1 bowl, should sit to get alittle warmer, but doesnt have to

2 1/4 flour
1 3/4 sugar
3 TBLS + 1 tsp baking powder
1 tsp salt
Mix together (i do it in my kitchenaid with the wisk attachment)
add 1 stick softened unsalted butter (i do room temp) whisk and scrap til it looks like sand
Pour in wet.

This is seriously the best recipe I have ever tried. and i did the white scratch off and a hanful of other recipes too. And i use and abuse it too! it becomes lemon poppyseed, strawberry, cherry, whatever i need to make just like they use the WASC.
Let me know if you have anymore questions!!



Sounds yummy! I'm going to try this. thank you for sharing. icon_smile.gif
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post #33 of 88
2/7/11 at 7:56am
Quote:
Originally Posted by CakeandDazzle

My recipe

1 cup milk
6 egg whites
1/2 TBLS Vanilla
1/2 TBLS Almond
1/3 cup mayo
Mix above all in 1 bowl, should sit to get alittle warmer, but doesnt have to

2 1/4 flour
1 3/4 sugar
3 TBLS + 1 tsp baking powder
1 tsp salt
Mix together (i do it in my kitchenaid with the wisk attachment)
add 1 stick softened unsalted butter (i do room temp) whisk and scrap til it looks like sand
Pour in wet.

This is seriously the best recipe I have ever tried. and i did the white scratch off and a hanful of other recipes too. And i use and abuse it too! it becomes lemon poppyseed, strawberry, cherry, whatever i need to make just like they use the WASC.
Let me know if you have anymore questions!!



Hi CakeandDazzle - Do you use cake flour or AP? Also, to make this "strawberry, cherry, whatever..." do you replace the milk with sodas in the flavor you want or do you get the flavor with extracts? Thanks!
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post #34 of 88
2/7/11 at 8:27am
What is the measurement of "one stick of butter"? Here in Canada, butter is sold by the pound, so is one stick 1/4 or 1/2 lb of butter? Thanks for this, I'm going to try this. Never heard of this before I read it here.
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post #35 of 88
2/7/11 at 8:35am
Each stick of butter is 1/4 pound.
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post #36 of 88
2/7/11 at 8:38am
Quote:
Originally Posted by JohnnyCakes1966

Quote:
Originally Posted by CakeandDazzle

My recipe

1 cup milk
6 egg whites
1/2 TBLS Vanilla
1/2 TBLS Almond
1/3 cup mayo
Mix above all in 1 bowl, should sit to get alittle warmer, but doesnt have to

2 1/4 flour
1 3/4 sugar
3 TBLS + 1 tsp baking powder
1 tsp salt
Mix together (i do it in my kitchenaid with the wisk attachment)
add 1 stick softened unsalted butter (i do room temp) whisk and scrap til it looks like sand
Pour in wet.

This is seriously the best recipe I have ever tried. and i did the white scratch off and a hanful of other recipes too. And i use and abuse it too! it becomes lemon poppyseed, strawberry, cherry, whatever i need to make just like they use the WASC.
Let me know if you have anymore questions!!



Hi CakeandDazzle - Do you use cake flour or AP? Also, to make this "strawberry, cherry, whatever..." do you replace the milk with sodas in the flavor you want or do you get the flavor with extracts? Thanks!



Mayo, huh? OK, Imma try this recipe if I can get organic mayo. I am going to assume cake flour since it's a white cake and 4oz butter since you are posting from the US, but please correct if I am wrong. How much does this make? Seems like at least a 8" round, 24 cupcakes? How does this work in cuppies? Lastly, can you cite the original source for this, or is it a family recipe?

Thanks for sharing!

J
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post #37 of 88
2/7/11 at 8:44am
Sorry to diverge from the thread, but I just wanted to tell cakesbyOma that your avatar is exquisite. What a beautiful child. You must be a very proud Oma. (That is what my grandchildren call me, also.)

(And back to the subject, I have baked since I was a child helping my mother, and I am eager to try this method. I will never be too old to learn new things! thumbs_up.gificon_biggrin.gif )
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If you have knowledge, let others light their candles on it.

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post #38 of 88
2/7/11 at 10:45am
Q&A time!

I use regular AP flour
1 stick butter = 4oz = 1/2 cup
For strawberry i add extract plus chopped strawberries
for cherry i add extract plus replace some of the milk with cherry juice
Makes two 8 inch rounds
I dont have the orginal source, though many changes have been made since i recieved it (maybe my gram??)
Does fine in cuppies too though im not sure how many it makes, i dont usually make them unless i have extra or ill double the recipe to make my cakes then do extra in cuppies
They do have organic mayo!

I think i answered everyones questions let me know if more help is needed
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post #39 of 88
2/7/11 at 11:17am
can you double this recipe?
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post #40 of 88
2/7/11 at 12:09pm
Wow, I can't wait to try this icon_smile.gif
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post #41 of 88
2/7/11 at 12:27pm
Quote:
Originally Posted by ctirella

can you double this recipe?



yup!
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post #42 of 88
2/7/11 at 12:43pm
Thanks for the recipe, I will try it tomorrow,

Much appreciated as I'm always on the look out for new ideas!
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post #43 of 88
2/7/11 at 12:53pm
Quote:
Originally Posted by CakeandDazzle

My recipe

1 cup milk
6 egg whites
1/2 TBLS Vanilla
1/2 TBLS Almond
1/3 cup mayo
Mix above all in 1 bowl, should sit to get alittle warmer, but doesnt have to

2 1/4 flour
1 3/4 sugar
3 TBLS + 1 tsp baking powder
1 tsp salt
Mix together (i do it in my kitchenaid with the wisk attachment)
add 1 stick softened unsalted butter (i do room temp) whisk and scrap til it looks like sand
Pour in wet.



I know this may be a silly question, but I don't want to do everything right and then mess it up at the end. When you pour the wet ingredients into the dry, what do you mix it with and until when?
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post #44 of 88
2/7/11 at 12:59pm
i use my kitchenid whisk, but ive used beaters when im not home. i do it until combined. first i mix it for a couple seconds, then scrap the sides the mix until all together, short and sweet. but really i choose this recipe for its ease of use. you really cant mess it up, i mean as long as you dont mix it for like an hour!
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post #45 of 88
2/7/11 at 1:04pm
Quote:
Originally Posted by CakeandDazzle

i use my kitchenid whisk, but ive used beaters when im not home. i do it until combined. first i mix it for a couple seconds, then scrap the sides the mix until all together, short and sweet. but really i choose this recipe for its ease of use. you really cant mess it up, i mean as long as you dont mix it for like an hour!



Thank you for being helpful on this recipe. Can I use sour cream instead of mayo. I have had to give up mayo so I have none in the house. I know it is a different kind of fat, so that is why I am asking.
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