Originally Posted by lrlt2000
FromScratchSF: When you say that you've "converted" all of your butter cakes, did you change any of the ingredient amounts, or just the order of operations?
ETA: Oh, and when you say "butter cakes," do you mean to say that you did *not* convert your other cakes like chocolate or RV?? If so, why not those too!?
That's a trick question, because yes I altered every one of my recipes to make them mine and unique - I start with a base recipe, make it, then tweak it. Some recipes as many as 50 times before I am happy with it, and some get a slight tweak every time I make it. I've altered everything from the flour used to the leavening amounts. But I always start with the method to streamline it and make large batches of batter as fast as possible with the exact same results - and reverse creaming works for me.
I really have grown to hate the word "dense" almost as much as I hate the word "moist". Both are just unflattering and unappealing words to describe cake. LOL! I prefer "tight crumb".
You generally don't "cream" oil-based cakes. In the US we mostly make hi-ratio dump cakes, meaning you dump your wet in a bowl, dump your dry in a bowl, then add dry to wet in batches with buttermilk or milk. Hi-ratio means the weight of the sugar greatly exceeds the weight of the flour.
If your cake is crumbly the recipe is off. My cakes have a smooth mouthfeel so much so that they don't need icing to make them seem "moist", they are very sturdy so you can manhandle them pretty well, but are delicate and soft. They also slice really well so they look nice on the plate.
Chiffon cakes are different, there is a very specific way you mix those which I suppose you could equate to "creaming", but it's not called "creaming" I don't think. I don't make them so I'm not 100% what the method is called - I just know that you can't mess with the method because incorporating air into the oil is essential to the structure of the cake.
Gluten Free is also different - my GF butter cakes have to be creamed conventionally.