So I find this topic a little weird because in the tried and true butter cake recipes I use I have always done a long creaming instead of a shorter one, and I have never had an issue or problem at all. I think that the kind of creaming required depends very much on the recipe. A TRUE Old Fashioned Pound Cake- that contains NO leaveners (cream of tartar, baking powder or baking soda) completely relies on really light, well creamed butter and sugar to trap the air that makes the cake rise. In years and years of making said pound cake, in creaming the butter and sugar in my kitchen aid mixer for 10 minutes, I have never ever had a problem. Of course I never soften butter in the microwave but on the counter or kitchen table. But I will say that I learned quickly that Old Fashioned Pound Cake is a Fall/Winter recipe as room temp butter of Spring and Summer is definitely too warm to ensure reliable, consistent results. Of course it could be not just the heat but the humidity too- considering how hygroscopic sugar is. Gesine Bullock Prado, one of your own guest instructors, strongly recommends a long creaming time for her Golden Egg recipe in her book "Confections of a Closet Master Baker". That recipe does have leavening- baking powder. Frankly, it's the best golden butter cake recipe I've ever tasted, (and I've tried many including KAFs) and I've never had a problem with gumminess or any other issue with the long creaming time in her recipe either. My theory is there's got to be another variable that combined with longer creaming leads to gumminess. BTW, there is no other chocolate cake recipe on earth that beats KAF Fudge Birthday cake. I use that recipe to make my own cake mixes. Off topic, yes, but WOW what a cake! :)

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