Finally, the Long-Awaited, Much Anticipated PMAT Live! Episode 4: How to Do the Creaming Method

Posted on June 17, 2010 by onlinepastrychef

[youtube=http://www.youtube.com/watch?v=_SE0BOCJSK4&hl=en_US&fs=1&color1=0x5d1719&color2=0xcd311b]Well, maybe you haven’t been waiting for it, but I’ve certainly been stymied at every turn while trying to edit and get this out to you.   Things I know:   a)When you get a new computer, things don’t always go well with the video editor.  b)When you finally get the editor working, it’s best to click “SAVE” every few minutes.  Not that I lost all my work one time because I was so Passionate about the Creative Process, mind you.  It’s just a friendly reminder to us all.

At any rate, here it is, in all its glory.  Not only do I describe The Creaming Method in Meticulous Detail, but you also get the bonus of a Pure Vanilla Van Halen Sour Cream Pound Cake.  And how can you say no to that?  Exactly:  you Can’t.  Enjoy!

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About onlinepastrychef

Former Special Education teacher turned pastry chef. Now I marry my two passions by teaching people how to cook and bake through my website, blog and my video series.
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  • http://www.gastroanthropology.com gastroanthropologist

    Sending this link to my friend who can’t believe I can look a list of ingredients and know what to do with them without a how to…

    Van Halen cake, nope can’t say no to that!

    • http://www.pastrychefonline.com onlinepastrychef

      Oh, good! Help the Mixing Method Evangelist spread the word! ;) :lol:

  • http://tanglednoodle.blogspot.com Tangled Noodle

    Great comprehensive tutorial on the creaming method. I must take note of adding the eggs one at a time and for mixing the dry ingredients in until just mixed. I have a tendency to just let it run and run . . .

    The one thing I definitely have NOT been doing that you emphasize here is to cream the fat first thing. If memory serves, most recipes call for adding the sugar immediately and then creaming. I will try it the PMAT way! 8-)