Creaming Method Vs All In One Method

There are two cake mixing methods when you’re not working with melted ingredients – the creaming method and the all in one method.  Both have their advantages, the all in one mixture is quick and simple to make and the creaming method takes a bit longer.  We’ve outlined the difference between the two methods below.  You can also find out loads of further information in our online baking bible

All in One

Just as the name says, the all in one method is simply where all the ingredients are mixed together at the same time. This is the quickest and easiest method and still gives really good results, especially for bakes such as cupcakes. As the butter and sugar are not creamed together at the beginning like with the creaming method (which creates air pockets and help your bake rise), your bake will therefore rely on the raising agents in your ingredients to get a nice risen, soft textured bake. Whilst you can still use butter with the all in one method, it has been said that margarine or low fat spreads work well with this method too. It’s important not to over mix your mixture when using the all in one mixture as this will lead to a dense, close textured cake.  As soon as the mixture is smooth and fully mixed together, stop mixing!

Creaming Method

The creaming method is most commonly used for bakes such as cakes, cupcakes and cookies. It involves beating together (or creaming) sugar and fat until they have formed a smooth, paste like texture and are light in colour. When the fat and sugar are creamed together air pockets form, which helps the bake to rise. A butter with a higher fat content is best used in this method (e.g. not a low fat spread) as more air pockets will form and you will get a more risen, softer bake. The eggs are then added one by one, it is important to add the eggs one by one and not too quickly otherwise your mix may curdle. When adding the eggs, remember to have the mixer speed on slow and then increase this slightly when you put the flour in (this will reduce the risk of curdling and improve your bake). The flour and any remaining ingredients such as flavouring are then added and the batter is mixed until all ingredients are combined and the batter is smooth.

When using either method it is important to have a scrape round of the bowl and then a final mix, even if you are using an electric mixer as bits at the bottom can still get missed.

You can also find out loads of further information in our online baking bible.  For more baking tips and recipes why not try our Online Baking Bible with a step by step baking video, 27 page workbook with recipes, over 15 cake variations and buttercreams, hints, tips and photos for getting perfect cakes and cupcakes time and time again.  You can view and buy here.  

Happy Baking 🙂