Cake Basics: Reverse Creaming Method

-----------------------------------
Follow my channels, it would mean a lot!
Facebook: / jamieguardinocakedesign
Instagram: / jamieguardinocakedesign
TikTok: www.tiktok.com/@jgcakedesign

[@yaelpunzalan2999]

Thank you for this Video chef 🙌 I'm a huge fan. I hope I could earn enough money to attend your face to face classes 😌

[@shellyannpurcell1760]

Thank u for this video. I have seen everyone on KZbin doing the one bowl chocolate cake i tried it and it didn't come out good but i love the reverse creaming method😊

[@daisyc3411]

Hi po Chef, i always love your videos... 😍😍❤️❤️

[@bakemehappy748]

Thankyou chef. I've learned a lot from you. Hope to see you soon.😊 God blessed you more

[@jamieguardinocakedesign]

Always welcome

[@voulaserpell3815]

Can you share ingredients and weights in metric I’m in Australia using imperial measurements Looks amazing thanks

[@dongmar4391]

Thank you for this video Chef Jamie, ito ang pinaka gusto ko sa lahat ng mixing method, Sawang sawa na ako marinig ang "Moist" na yan😅😂moist choco. Moist vanilla, moist strawberry lahat may moist😖😖😖 any cake can be moist dependi kung paano ginawa Thank you for the cake revolution chef🎉

[@sheian1149]

Late reply ako sa comment pero havey talaga. For me lahat ng klase cake pwede maging moist depende kung pano execute.

[@vinaperalta7885]

Hi chef, can I use shortening or margarine for this?

[@jamieguardinocakedesign]

Replacing butter with shortening or margarine is possible but keep in mind that this will alter the flavor, color and texture. Shortening has no water and flavor, while margarine contains more water than butter and inferior in flavor.

[@theavaldez4047]

Chef is it ok to use water instead of milk?

[@jamieguardinocakedesign]

You can sub water however, keep in mind that milk contains fat. Using milk results in a richer and softer end product. The protein in milk also contributes to crumb texture. If you use water, you might end up with a less tasty, drier cake but there are ways to fix that by adjusting the recipe. You can give it a try.

[@wandajones5479]

With this method is the cake more dense?

[@samiraesmaili7021]

Reverse creaming results in a cake with a fine, tight and velvety crumb. These cakes tend to be more dense, not gummy, and tender. I personally use butter and oil as fat instead of butter only

[@chandrapersaud9626]

Can you share your recipe please? Thanks

[@huntercapili-jm4rk]

Hi chef how about if you use oil that method won’t work po ba? Thanks I love you always watching your videos 😘

[@jamieguardinocakedesign]

This works for butter-based cakes. For recipes using oil, the one-step method is better.

[@agnesleano4284]

Chef how about sa ingredients, substitute ko ung oil to butter? I use oil kc but i want to try this method. Di lang ako sure if ung oil n ginagamit ko ba chef papalitan ko ng butter? Thank u for teaching us 😃

[@jamieguardinocakedesign]

This method works for butter-based cakes using solid fat. For oil-based recipes, the one-step method is preferred. Oil doesn’t have the same ability as butter to trap air bubbles in the mixture. I suggest to use a recipe that uses creaming method and substitute with reverse creaming method to get these results.

[@agnesleano4284]

@@jamieguardinocakedesign thank you chef for replying. I want to learn from you ❤️

[@ludivicosequisa5816]

Hi chef. Paano po isubstitute ang 1/2 cup of oil into butter? Ilang grams po ng butter? Thank you for sharing chef ☺️❤️

[@jamieguardinocakedesign]

Replacing solid butter with liquid oil in a recipe is not that simple. Butter has water, which evaporates during baking. That means you need to make adjustments to the ingredient ratios of your recipes by trial and error.

[@ludivicosequisa5816]

Thank you so much chef ❤️

[@surekhaoommen3690]

Where is the most important part ? The Actual Recipe 😭😭