Talk

Advanced search

cakes - all in one or creaming method

(17 Posts)
ristretto Fri 15-Jul-11 20:50:20

Message withdrawn at poster's request.

bluepapermonkey Fri 15-Jul-11 20:54:23

all in one won't rise as much but tastes fine and is what i always use - esp baking with children. my vic sponge is always a hit so can't be all bad! main thing with sponge imho is to eat it fresh fresh fresh and it will be delicious! good luck.

Jdore Sat 16-Jul-11 15:44:22

I think the texture is different, all in one is heavy but the creaming butter and sugar is much lighter.

ristretto Sat 16-Jul-11 17:31:47

Message withdrawn at poster's request.

Jdore Sat 16-Jul-11 18:07:15

Was there a prize ?

ristretto Sun 17-Jul-11 20:21:03

Message withdrawn at poster's request.

vogonmothership Sun 17-Jul-11 20:23:44

I always do all in one in a food processor and you won't get a fluffier lighter sponge, even if I do say so myself grin

glitterkitty Sun 17-Jul-11 20:23:56

I tried both methods on a 3 tier coffee & walnut sponge. They both tasted good but the all in one definatly rose (rised?) less.

IMHO creaming is better if you have the time!

NettoSuperstar Sun 17-Jul-11 20:27:36

I'm a creamer.
I feel the need to take the longer route, and I think the result is worthwhile.
I don't do the all in one with white sauce either.
Good food comes to those who wait.

(I also hate myself if it helps?grin)

Oh, and also I like Greggs sausage rolls and takeaways

glitterkitty Sun 17-Jul-11 20:29:17

All in one white sauce??

<greggs vegetable pasty shame here>

coastgirl Sun 17-Jul-11 20:32:46

I'm with NettoSuperstar, on every point in that post!

Cakes made with the creaming method are much lighter IME.

cat64 Sun 17-Jul-11 20:35:26

Message withdrawn

ristretto Sun 17-Jul-11 20:52:43

Message withdrawn at poster's request.

ristretto Sun 17-Jul-11 20:53:22

Message withdrawn at poster's request.

cat64 Sun 17-Jul-11 20:54:28

Message withdrawn

iklboo Sun 17-Jul-11 20:57:58

I've only just started trying the all in one method & have found the cakes to be a bit lighter.

<Greggs cheese & onion pasty & yum yum shame>

glitterkitty Sun 17-Jul-11 20:59:49

It wont curdle if you add eggs slowly (one at time) and if butter/eggs are room temperature. Probably. grin

Join the discussion

Join the discussion

Registering is free, easy, and means you can join in the discussion, get discounts, win prizes and lots more.

Register now