Creaming method vs All in one- types of cake mixing methods explained! | Cake Chemistry

[@LebohangMntambo]

I discovered the reverse creaming method a little over 2 years ago and it's my go-to way of making cakes. I prefer it because the layers always come out flat, there's no tunnelling in the sponges and they're soft but still hold well when icing 😀.

[@claireelizabethcreates]

This is really great to know! I’m definitely going to give it a go soon and see how it differs from my cakes made via the traditional creaming method, glad it’s working for you 😊

[@NrHrh]

Thank you so much, your channel is what I need to improve my understanding and baking skill.

[@claireelizabethcreates]

You’re more than welcome, happy to help 😊

[@andrewmiller1493]

You know I was smiling all the way through this 😃 I'm sure I've used the reverse creaming method before now that you have mentioned it. Sometimes I do follow methods, and think that was an odd way of doing it. Which is my favourite... depends what I'm baking. For cakes definitely the creaming method.

[@claireelizabethcreates]

Aww yay! It’s fun to experiment with different methods.. I miss doing that! The joys of baking as a hobby eh 💭 I love the creaming method but definitely want to try out the backwards way haha.. thanks for watching!

[@BakingWithElliott]

A great video - perfect for those who are getting into baking (or those who enjoy learning the more scientific side of it all). I'm guilty of using both methods, it really depends on the type of cake I'm making for me personally!

[@claireelizabethcreates]

Aww thanks I’m glad it was interesting! Gotta love the baking science 🤓 And no guilt about whichever method you choose to use.. no one is ‘better’ than the other, just different 🎂💕

[@auninabilla741]

I am new to baking. Often times my cake end up becoming dense when I intended to make it lighter & airy. I guess I'm just impatient 😅. TQ for this info. I am determined to learn more before proceeding with the baking now. At least I can bake a decent cake for my babies birthday every year 🥰🥰🥰 maybe for my grandkids too!

[@claireelizabethcreates]

Welcome to the baking world! Hehe yes patience is definitely required when it comes to baked goods.. keep practicing and you will get better in time 😊 I’m sure your children and (future) grandchildren will love your cakes! 🎂💕

[@r.thomassen6285]

I have tried the reverse creaming metod, and really, really liked it. But still struggeled with it as well (I do struggle a lot with pound cakes). I guess the thing was that my recipe was not a high sugar recipe. And I have read that for the reverse creaming method to work, the sugar content must not be less than the amount of flour. I guess that is because sugar is a liquid ingredient, and for the reverse creaming to work you need some liquid in there for the mixture to actually cream and not just lump up to a stiff mass. Anyway, it does work somehow with lower sugar content, but can also fail easier. You definately should try the reverse creaming method, it is quite fun. And also very easy.

[@claireelizabethcreates]

Thank you for your insights.. I had a go at it a few times but found that my usual creaming method produced a lighter and fluffier cake.. it really depends what texture you are aiming for. Happy baking 😊

[@r.thomassen6285]

@@claireelizabethcreates Yes, that makes sense. My cakes were somewhat weird with the reverse creaming method, with these wormholes inside, or what they are called. I think I will try the all-in-one method next. Or maybe gluten free. I guess gluten free will be easier since you avoid the gluten problem, but I don't know. Cakes is not my thing, I struggle were nobody else does. But I do manage the Brazilian carrot cake, which is a blender cake. I have made that a few times, and never had any problems, turned out perfect every time! So blender cakes are great, but it is very limited what you can bake. I have only found carrot cake and orange cake, nothing else. By the way, you should try the Brazilian carrot cake. It is really fabulously good! In my opinion, much better than ordinary carrot cake. And you don't need to use Brigadeiros frosting, you can just use chocolate ganache, that is perfect! I have never made it with Brigadeiros, so I don't know how that would be. Maybe it is better, maybe not, but any chocolate frosting you like will work well enough for this cake. And the cake is so easy to make that it should be forbidden!

[@galinajpatric1984]

Just subscribed..Well explained all the different methods... thank you so much.. my favorite method is creaming... sometimes I do one stage or blend method... both gave a really good result... have to try the others as well...

[@claireelizabethcreates]

Ahh you’re welcome! I tried out the reverse creaming method recently and although my cakes came out well I still prefer the standard creaming method.. much lighter and fluffier result 😊 Let me know how you get on with the other methods!

[@dcmbarton]

I've always found all-in-one sponges to be rather tough. I don't think you get as much air in. I feel sure I've used the reverse-creaming method before, though I couldn't tell you what for. It's almost like making shortbread.

[@claireelizabethcreates]

I can imagine they are.. you’re basically relying on the raising agents to leaven the cake. I prefer the longer route! And yes.. when I read about it I thought it seemed like a technique for biscuits or pastry, I’d definitely like to give it a go! Thank you for watching 😊

[@julie-annjohnson3009]

I love this thank you 🙌🏽 could you do a video on dinner role method. I tried making dinner rolls but it came out really hard

[@claireelizabethcreates]

You’re welcome 😊 If your rolls are coming out hard, I would inject steam into the oven which will help slow down the formation of a crust.. you can do this by putting a tray of hot water on the bottom shelf

[@Kh4led4]

Why the creaming method has NEVER EVER worked for me despite my 10-year attempts?? No matter what I will do, it curdles and ends up very aggressively to the bin!! On the other hand, the all in one method, even if I use the worst state of the ingredients can NEVER go wrong! Any advice?

[@claireelizabethcreates]

It doesn’t matter if it curdles.. it’s always going to happen and it won’t really affect the final texture of the cake so don’t worry about it!

[@fernandafalcon5413]

Would you please give us a formula for the best vanilla cake to be made with the creaming method? I can't find an answer for this: I love cakes that have a very grainy and open crumb (no foam cake), but I always get tiny pores, I don't know how to get the open crumb using the creaming method. Another question how can I reduce the gluten of my flour, the flours in USA have so much gluten! is there any ingredient to neutralize it? Is there a natural emulsifier?

[@claireelizabethcreates]

Hey, this is how I make my cakes using the creaming method - m.kzbin.info/www/bejne/rGbEnIeaaah2bMk

[@claireelizabethcreates]

I don’t know if it is what you’re looking for but I love it! 🎂💕 I don’t know of any ingredient that neutralises gluten but there are various different flours out there with lower or zero gluten content

[@claireelizabethcreates]

And eggs are a natural emulsifier 😊

[@Simple_and_natural]

Claire Elizabeth Creates this is a sponge cake

[@glynnL]

Look for “cake flour” if you want less gluten. All-purpose has more, but still okay for cakes without adjusting amounts. Bread flour has the most gluten, so avoid that. These three options are available at most grocery stores. There are probably brands with less gluten than others, or types that have less, but will not be commonly available across the US. Depending on where you’re located, you may have more options that you can research.

[@malazkm]

Hello, can you do this method with a hand mixer?

[@claireelizabethcreates]

You can yes 😊

[@malazkm]

@@claireelizabethcreates yay!! thank you!!

[@sunitamahabir-singh5202]

Hi, can you please share a recipe for an eggless sponge cake 🙂

[@claireelizabethcreates]

Will do 😊

[@sunitamahabir-singh5202]

@@claireelizabethcreates thankyou

[@fenugreekqueen6805]

4:00 is the shorter shelf life because of the absence of fat or eggs?

[@claireelizabethcreates]

Of fat

[@countkostaki]

You have not mentioned that to compensate for the lack of extra air beaten in with the all in one method you are supposed to compensate by adding extra baking powder which produces a very light and airy sponge. The texture though is not as even as the creaming method

[@claireelizabethcreates]

Thank you for your additional input.. the baking powder will help for sure, and it’s important to ensure it is well distributed within the flour 😊

[@3xotixst912]

This is weird

[@claireelizabethcreates]

yeah