I just checked out a copy of The Cake Bible from the library, and I will be adding it to my collection with my next trip to the bookstore. I made the pineapple upside down cake for my husband’s birthday today, and I’m just floored by (and absolutely thrilled with!) the difference in the results. I was even happier to find Rose’s online home! The methods just make good sense to the science side of my brain. I’ll never tell my mother or Granny how I did it, though!
What’s the general procedure for converting other recipes to the two-stage mixing method? From what I’ve noticed in the book, you add the butter and about 1/4 of the other wet ingredient to the dry mix. Did I miss a general formula or method somewhere? Is there a case when things aren’t so proportional? How does this apply to other traditionally creamed goods like cookies?
I did try searching the blog and forum, so I apologize for any repetition in my question.