Most cake recipes start by creaming the butter and sugar and then alternately adding dry and liquid ingredients in batches. u003cbr/u003eu003cbr/u003eWith this method, it's way too easy to under-cream the butter and sugar, and to over-mix the batter, causing the cake to be tough. u003cbr/u003eu003cbr/u003ePlus, it creates too many dirty dishes for my liking.u003cbr/u003eu003cbr/u003eThe reverse creaming method is much simpler. u003cbr/u003eu003cbr/u003eAll you need to do is measure the flour, sugar, leavening, and salt into the mixing bowl, then work in the soft butter until the mixture resembles damp sand. Mix in the eggs, then add the dairy and vanilla extract, and you're done. u003cbr/u003eu003cbr/u003eIt's practically foolproof!