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The DUMP method of making cake batter, surprised by result

post #1 of 9
Thread Starter 

I recently read an article in the CC mag and the 'dump' method of making cake batter. You just literally dump all of the ingredients in the bowl and mix for a couple of minutes.

Well that got My interest.

So today I tried it.  Used a butter cake scratch recipe that usually had the normal creaming etc.

I threw everything in the bowl and mixed for 2 minutes.  Made standard size cupcakes.

 

even though there were tiny bits of butter visible in the batter, it cooked up normally, in the same amount of time, tasted the same. I wouldn't have know the difference and it sure saved me a lot of time. It was a great surprise although I don't know why it would be, that's exactly how to make a box mix.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #2 of 9
Thread Starter 

I must add that it was a small paragraph in a longer article, don't remember the name of it.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #3 of 9
A nicer name is the all in one method!
post #4 of 9
I've always used the all in one method (only ever baked from scratch) and my cakes have always turned out great. I must say I did feel vindicated when I read the CC article as I was fed up with people telling me I should cream the butter & sugar as it's better. As long as your ingredients are all room temperature the all in one method works fine. icon_smile.gif
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post #5 of 9

This is very very interesting- now I have to work up the courage to try it!

If the all in one works though why is every recipe so detailed about what to put in when?

post #6 of 9
Quote:
Originally Posted by Claire138 View Post

This is very very interesting- now I have to work up the courage to try it!
If the all in one works though why is every recipe so detailed about what to put in when?
I should add the caveat that I'm only talking about sponge-type cakes. Things like macarons I always follow the proper stages. When you start doing all in one, I think you get a feel for which recipes you can get away with using it on. Like anything it's a fun science experiment!

I'm now realising why I was confused when people said boxed-mix was quicker than scratch, for me it's not as I use all in one anyway icon_smile.gif
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post #7 of 9

Got it, thanks:)

post #8 of 9
Thread Starter 
Quote:
Originally Posted by lindseyjhills View Post
 
I'm now realising why I was confused when people said boxed-mix was quicker than scratch, for me it's not as I use all in one anyway icon_smile.gif

Lindseyjhills: yes that's a good point. It didn't take me much longer than a box mix. Especially as I weighed in the bowl as I added ingredients.

 

This was an whole egg mix.  I'm going to have to try a white cake with just egg whites and see what happens.  If I hadn't read it in the CC magazine, I would probably not have even tried this.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #9 of 9

I started doing this a couple weeks ago with my cupcakes. Such a time saver. I too had the little butter pieces, but they turned out great! I'm done with the step by step junk! haha! 

Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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