Ain't Nobody Here Posted September 13, 2014 Share Posted September 13, 2014 I printed off 2 recipes and was half way through one of them when I realised I was using the wrong one (I didn't have one of the main ingredients). I changed to the other recipe (which was pretty similar) and managed to add the extra amounts of ingredients but wondered why both recipes had such different methods. One has you creaming butter/sugar for 5 mins then adding everything else gradually, the other just chucks everything in and whisks for one minute. Does it make any difference? (The cake's in the oven so perhaps I'll find out soon enough!) Quote Link to comment Share on other sites More sharing options...
Cat tails Posted September 13, 2014 Share Posted September 13, 2014 Creaming butter and sugar makes the butter into cream, that is more fluffy. So your cake will keep are better. It also makes the sugar easier absorbed by the sugar, giving it a more even distribution. I normally whisk the eggs together with the sugar to make a foam. Then spoon the flour in and in the end add the molten butter. Makes for very light and fluffy cakes. Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted September 13, 2014 Share Posted September 13, 2014 Does one have added baking powder and one not? I know Mary Berry uses the 'all in one' method for her cakes, but she adds extra baking powder to get the rise. With the creaming method you are manually beating the air in, so no extra baking powder is needed. I find the crumb slightly different between the two methods, but the main thing is, they both seem equally delicious! Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted September 13, 2014 Author Share Posted September 13, 2014 Baking powder in both recipes. We had some after our tea - it was very nice although not particularly well risen. The Tia Maria in the topping was rather yummy! Quote Link to comment Share on other sites More sharing options...
chickencam Posted September 15, 2014 Share Posted September 15, 2014 I tend to use an all in one method these days with an electric beater, I find that so long as you beat it well you get a nice fluffy result. Quote Link to comment Share on other sites More sharing options...
bluekarin Posted September 18, 2014 Share Posted September 18, 2014 Creaming butter and sugar makes the butter into cream, that is more fluffy. So your cake will keep are better. It also makes the sugar easier absorbed by the sugar, giving it a more even distribution. I normally whisk the eggs together with the sugar to make a foam. Then spoon the flour in and in the end add the molten butter. Makes for very light and fluffy cakes. I shall have to give that a go! I usually do the creaming method as I tend to weigh my eggs and do equal flour, sugar and butter. I also usually do the creaming method as the butter tends to be a bit firm and then the sugar and it seems to remain granular and not cream properly. It has happened even when the butter is soft, so any suggestions for resolving that would be great Quote Link to comment Share on other sites More sharing options...
Cat tails Posted September 18, 2014 Share Posted September 18, 2014 Try making the foam of egg and sugar. This will take several minutes and the foam should hold shape for a few seconds when you get the whisks out. I usually do the following: 200 g egg 200 g caster sugar Beat untill firm 200 g ordinary cakemix (the ones without sugar, egg etc, but with baking powder) Fold in, using a spatula 200 g of molten butter (not hot, but just molten) Fold in using spatula Fill cake tin and bake for about 50 to 60 minutes. If you want to add flavoring, add any oily ones in with the butter. Else the eggs won't go firm. Quote Link to comment Share on other sites More sharing options...
mullethunter Posted September 18, 2014 Share Posted September 18, 2014 I do all-in-one too. Always comes out fine and is so much easier Quote Link to comment Share on other sites More sharing options...
Valkyrie Posted September 21, 2014 Share Posted September 21, 2014 Hubby and I have the same method - but his turns out with a better rise although slightly overdone at the sides. It always tastes like he has put in coconut which is weird! Mine is flatter but lighter in fluffiness possibly because I beat in the egg whites first before adding the yolks. Daughter (was at catering college) and she melts the butter before adding it to the sugar. Hers were different again! I have long since decided that it may just be the length of time that you beat the batter. I have used very fresh eggs and older eggs and the result is the same. Flour is fresh too. I might have a go at Cat tails method just for a change. Quote Link to comment Share on other sites More sharing options...
Mercedes55 Posted September 22, 2014 Share Posted September 22, 2014 I use the all in one method now as I have some of Mary Berry's books and she seems to recommend it all the time. The recipe does have extra baking powder in and I find my cakes taste lovely. I don't bake with butter but always use Stork, although I use butter for my buttercream filling Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted September 22, 2014 Author Share Posted September 22, 2014 I made a lime and pistachio cake yesterday - using the adding things individually method - and it is absolutely delicious . I'll definitely make it again and will try the all in one method then! Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted September 22, 2014 Share Posted September 22, 2014 I'll definitely make it again Purely for scientific purposes of course?! It sounds totally scrummy by the way Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted September 22, 2014 Author Share Posted September 22, 2014 Absolutely . Quote Link to comment Share on other sites More sharing options...
Cat tails Posted September 22, 2014 Share Posted September 22, 2014 Hmm lime pistachio sounds very intersting! Quote Link to comment Share on other sites More sharing options...
