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cakes - all in one or creaming method

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

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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

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

Was there a prize ?

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

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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

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

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

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

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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

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