You might also like my Chocolate Butter Cake recipe. I like this recipe filled and iced with Italian Meringue Buttercream or Swiss Meringue Buttercream. Watch the recipe video to see how to do the “reverse creaming” method for a light and tender cake. For more information about cake batter, visit the Baking School page. This is a really great all purpose yellow cake that is tender yet strong enough for stacking or carving. Left=Traditional Method, Middle=Reverse Creaming, Right=Reverse with Whipped Whites Three cakes with the exact same ingredients, but different mixing methods. It was not quite as velvety as cake 2, but it was lighter and quite tender.
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