Up for some weekend baking?
In the bestselling book, almost all the recipes call for reverse creaming. Over the phone, Beranbaum tells me she first came across the technique in commercial baking books. The original method was designed for professional bakeries using a high ratio of shortening, but the method described in those books would not work with butter. Beranbaum, who says she “never liked to follow the rules,” decided to make her own.
If you’ve forgotten to temper your butter , Beranbaum recommends slicing it into several pieces and microwaving it for a few seconds. Steer clear of cold butter, as your cake batter won’t emulsify correctly.Finally, you’ll mix your remaining ingredients in a separate bowl and add them to the batter in three stages. Because the flour is coated in fat, it’s very hard to overmix a cake that’s made with the reverse creaming method.
With Beranbaum’s dependable method, you could have cake batter made and in the oven in less than ten minutes. Reverse creaming may not feel intuitive if you've always started your cakes by creaming butter and sugar first. But the method shaves quite a bit of time off of the preparation—and guarantees you won't waste any more time eating tough, disappointing cake.
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