Rose’s Mixing Method?
Posted: 16 August 2013 09:38 PM   [ Ignore ]
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Hi, folks!

I’m making my boss’s b-day cake this weekend, but I’m not using a Rose recipe.  I’m out of cake flour and want to use up some of my bleached & unbleached AP flour before I buy more.  I’m not crazy about Rose’s cakes made without cake flour—even bleached AP get a little gummy in my opiinion.  Perfection with cake flour, though!

So, my question is this:  Cake in question is a regular butter cake, standard ingredients, standard (creaming) method. 

Should I use Rose’s mixing method or follow the creaming method?

I made this cake before I heard of Rose.  I and everyone loved it, but it’s been too long, so I don’t really remember it, if you know what I mean.

Thanks for your ideas!

—ak

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Posted: 17 August 2013 01:13 AM   [ Ignore ]   [ # 1 ]
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Hey Anne!!  If you made this cake before you heard of Rose then you likely used the creaming method right?  I would use the creaming method.

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So many recipes - so little time.

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Posted: 17 August 2013 01:16 AM   [ Ignore ]   [ # 2 ]
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Why fix what’s not broken?  If it worked well last time, I’d use the creaming method.  I love Rose’s cakes, but if you are careful to not over mix the creaming method cake (once the flour is added), you should be fine.  I recently made a delicious Cook’s Illustrated bundt cake—it was moist, lovely crumb, and tasted great and it used AP flour and the creaming method.

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Posted: 17 August 2013 08:37 AM   [ Ignore ]   [ # 3 ]
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Count me in!  Creaming method it is! Thanks, ladies!

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Posted: 21 August 2013 05:08 PM   [ Ignore ]   [ # 4 ]
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I am not familiar with the creaming method - what exactly is it?
Maybe i missed a few pages in Rose’s bible (LOL)

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