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Reverse Creaming -- do any of you do it? - Page 6

post #76 of 88
Quote:
Originally Posted by AnnieCahill

I'm going to dig through the yellow scratch off thread and see if I can find whether or not anyone has mixed it differently.



I remember a long time ago someone altered it, I think adding whole eggs and more milk or something like that. I lost track of the thread before I could make the notes. icon_cry.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
post #77 of 88
BWB, here's the link to the Sky High Book:

http://www.amazon.com/Sky-High-Irresistible-Triple-Layer-Cakes/dp/0811854485

The Vanilla Buttermilk recipe is posted on this blog (which I believe this recipe uses reverse creaming):

http://smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/

I want to try the Vanilla Buttermilk Cake too, but I have heard several people say it was dry. I found the Yellow Scratch Off Excel spreadsheet and the reviews weren't very good for that recipe. But on the other hand I have heard great things about it too. The same goes for the Sylvia Weinstock recipe, which was the highest rated in the scratch off.

I guess I can try reverse creaming this weekend with the SW recipe if I have time.
post #78 of 88
do 3 whole eggs instead for yellow cake. i use it for my lemon poppyseed to get the extra yellow color.
post #79 of 88
Sweet! I have your recipe on my list of ones to try.

Does it stay pretty moist for a while? Does it start to dry out once you cut it?
post #80 of 88
*waits desperately for that "Like" button* lol
i've gone crazy~ but it keeps me from going insane! heheheh
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i've gone crazy~ but it keeps me from going insane! heheheh
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post #81 of 88
Quote:
Originally Posted by bobwonderbuns

Quote:
Originally Posted by PistachioCranberry

I baked the yellow cake from the sky high book that someone posted on one of the forums and it turned out perfectly. I think when changing recipes to the reverse creaming method is only half the battle. You might have to look at the amounts of each ingredient and how they help or hinder each other.

This site has taught me some things I never knew before.



The sky high book?? Do tell!!! icon_wink.gif



I didn't get any notices that there were some responses, but the cake is the Vanilla Buttermilk cake. I ordered the book just from this recipe alone.
Anybody with artistic ability can make a cake look beautiful, but it takes someone with the heart and soul of a "true baker" to get in the kitchen, bake from scratch, and make that cake taste good.
~~~~Deeva~~~~
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Anybody with artistic ability can make a cake look beautiful, but it takes someone with the heart and soul of a "true baker" to get in the kitchen, bake from scratch, and make that cake taste good.
~~~~Deeva~~~~
Reply
post #82 of 88
Quote:
Originally Posted by AnnieCahill

BWB, here's the link to the Sky High Book:

http://www.amazon.com/Sky-High-Irresistible-Triple-Layer-Cakes/dp/0811854485

The Vanilla Buttermilk recipe is posted on this blog (which I believe this recipe uses reverse creaming):

http://smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/

I want to try the Vanilla Buttermilk Cake too, but I have heard several people say it was dry. I found the Yellow Scratch Off Excel spreadsheet and the reviews weren't very good for that recipe. But on the other hand I have heard great things about it too. The same goes for the Sylvia Weinstock recipe, which was the highest rated in the scratch off.

I guess I can try reverse creaming this weekend with the SW recipe if I have time.



This is it, someone posted the smitten kitchen link in another forum and I just had to try it.
Anybody with artistic ability can make a cake look beautiful, but it takes someone with the heart and soul of a "true baker" to get in the kitchen, bake from scratch, and make that cake taste good.
~~~~Deeva~~~~
Reply
Anybody with artistic ability can make a cake look beautiful, but it takes someone with the heart and soul of a "true baker" to get in the kitchen, bake from scratch, and make that cake taste good.
~~~~Deeva~~~~
Reply
post #83 of 88
Has anyone used this recipe for a 4 tiered wedding cake?
post #84 of 88
Quote:
Originally Posted by chefamber

Has anyone used this recipe for a 4 tiered wedding cake?



Yes. Smitten Kitchen (Debbie) did. She had no experience with wedding cakes but she offered to bake a 4-tier wedding cake for her best friend two years ago. I've only done two tiers (I don't bake cakes for a living).

She did have to make the bottom tier chocolate, though. I think the groom wanted that.

Here's the link again if you want to read the beginning of her post.

http://smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/
post #85 of 88
Oh, it was 3 very tall tiers (3 layers each), now that I went to check out the final product.

This was the cake. It was iced with SMBC, but had natural flowers on it, I think.

http://smittenkitchen.com/2008/07/project-wedding-cake-ta-da/
post #86 of 88
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!!



Never heard of the reverse creaming method. Thanks for sharing recipe need to give a try to this method....might use yours to see how it is. Thanks.
post #87 of 88
If you haven't read through the whole thread (which I hadn't before I copied the recipe into my files), she adjusts the baking powder to 1 T, NOT 3 TBLS.
post #88 of 88
airedalian,
Yup read thru the rest of the thread after posting my original response. I thought the 3T was alot and questioned it so glad this was retracted later. Also good point to mention it here in case anyone just reads the end of the thread.
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