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The creaming method is the standard method used for making butter cakes. … Sometimes also called “The Conventional Method”, the creaming method for making cakes is the standard technique used for mixing butter cakes such as pound cake and coffee cake.
Chocolate Cake – Creaming Method. In a medium size bowl stir the flour, cocoa powder, baking soda, baking powder and salt together, and set aside. In your mixing bowl, beat butter and sugar until light and fluffy, and scrape the bowl. Add eggs, one at a time and beat after each addition until incorporated. Beat in vanilla.
The reverse creaming step leads to a crumbly, sandy mixture that doesn’t really look like the first step to a promising cake batter. But trust the process. Next, you beat in the liquid ingredients, then eggs, and that sugary sand coalesces into a thick, smooth batter that’s ready to bake. Voilà! But why do bakers bother doing this?
Most butter cakes are mixed in one of the following two ways: by the creaming method or the reverse-creaming method. The creaming method is the most common. In this classic method, the butter and sugar are mixed together followed by addition of the eggs, dry ingredients and liquids.
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