Reverse Creaming Method of Mixing- MyCakeSchool.com

[@catgirlmt]

That batter is beautiful! Thanks for this video!

[@hilltaya345]

Would you be able to show us the crunb texture, of the inside of the cake, in comparison to the creaming method?

[@mycakeschool]

+rawsugar Hello! I don't have a side by side comparison to share but it's a good idea. I'll update when I have a chance to compare photos of the same recipe made with the two different methods. If you click over to my White Almond Sour Cream Cake recipe, you can see a closeup photo. It has a fine crumb. Cakes using the conventional method are more airy. www.mycakeschool.com/recipes/almond-scratch-recipe/

[@hilltaya345]

+My Cake School (Melissa Diamond) OMG it looks amazing. I'm definitely going to try your recipe out and this method with my vanilla bean cake recipe. Thank you so much for the reply 😄

[@mycakeschool]

Thanks!! I think that you will like it! xo

[@ummjademarie]

+rawsugar, You should check out her school! The tuition is very fair. If you like this, you'll LOVE the videos you get from her school!

[@Misana]

Is this the way butter should feel regardless? Like if I did the normal creaming method, should it be soft but cold too?

[@mycakeschool]

Hi Misana, yes the butter with either method is going to be about the same temp--slightly soft to the touch but still a bit cool.

[@mycakeschool]

Good!!