I just want to ask anyone to clarify/educate me more on this statement I read on Joe Pastry Blog, about The One Bowl (a.k.a. “Quick” a.k.a. “Blending”) Method.
He says “So if the one bowl method gives you a result that’s that wonderful, why doesn’t everybody use it for cake? Well because one bowl cakes are a little dense for some people. Also, one bowl layers, being as tender as they are, are terrible for stacking. Oh you can make a layer cake out of them, but even with wooden supports, one-bowl method cake layers start to collapse under their own weight after three stories or so. So the next time you’re at a wedding, look closely at the cake. Is it tall and sculpted? Then the layers are probably creaming-method layers: sweet and light but probably also rather tough. If the cake is wide and low, the layers were probably made via the one-bowl method. You’re in for a richer, more silky experience.”
Thanks for your explanation.