Quote:
Originally Posted by imagenthatnj
I don't think we ever stop learning. And there's always something new. I just got the new Mich Turner's Cake Masterclass book, and I'm reading there about the mixing methods. Totally different. There's no creaming, reverse creaming, etc.
She's got: creaming, melting (never heard of this before: melt sugar and butter together, then combine this liquid with the eggs), all-in-one, and whisking. That melting method is intriguing and I have to make time to try it!
Hope someone else answers but I think they're probably asleep!
Where did you get your book? I just tried looking for it. If I want it, I have to get it from the UK.
And of course, I just have to own every book that talks about baking at this level, you know.......
As far as copy right. My understanding is that there is no copy right on recipes. That is why you see the same recipe over and over again in many magazines. And also why CI charges to see recipes on their website, they have to get compensated somehow.
Reverse creaming is great for a cake, you get a nice crumb and it is super easy to make, and you get a nice flat cake. I'm going to try this recipe as my DIL loves a white cake.
Thanks to those who responded 
