cakelove2105 Posted 30 Jan 2014 , 4:03am
post #1 of

Hello here, 

Does anybody know why my cake came out greasy? it was kind of wet and greasy, and not spongy at all.

 

Hope you can help me figure this out.

 

Thank you.

11 replies
LaurisCakesandMore Posted 30 Jan 2014 , 6:53am
post #2 of

AWhat were the ingredients?

cakelove2105 Posted 31 Jan 2014 , 1:55am
post #3 of

Here is :

 

339 g. Sugar

178 g. butter and 161 g. Country Crock spreadable butter

339 g. all purpose flour

5 whole eggs and 6 yolks

3/4 cups of milk (fat free)

3/4 tbs baking powder 

vanilla and lemon zest

rexygirl Posted 31 Jan 2014 , 3:15am
post #4 of

AI would bet it's the country crock it's been awhile since I've used it but I just did a quick label search for ingredients and there is a lot of fluid, water and buttermilk in country crock

AZCouture Posted 31 Jan 2014 , 3:20am
post #5 of

AIs that a beloved recipe of yours, and it was a just a freak occurrence, or did you try this for the first time and got those results?

cakelove2105 Posted 31 Jan 2014 , 3:37am
post #6 of

Quote:

Originally Posted by AZCouture 

Is that a beloved recipe of yours, and it was a just a freak occurrence, or did you try this for the first time and got those results?

that's the recipe I always use. but this time, wait, yes, Country Crock is the only thing I've used for the first time! must be the reason why. :/ Never thought of it as Country Crock is "margarine". do you think might be something else?

auzzi Posted 31 Jan 2014 , 11:12pm
post #7 of

Country Crock spreadable butter is 80% fat but it contains vegetable oil to keep it "spreadable".  It does not appear to be a margarine product. 

 

When creaming, the sugar crystals cut air-pockets in the solid fat. During baking the air pockets, expand causing the cake to rise. Substituting part of your solid fat with an oil product, means that there is less aeration - less rising . and resulting in the "greasy" feel ..

costumeczar Posted 31 Jan 2014 , 11:44pm
post #8 of

ACountry crock shouldn't be used for baking. You just found out the hard way.

AZCouture Posted 31 Jan 2014 , 11:49pm
post #9 of

Well, since someone else said it already, I'll go ahead and agree. Country Crock ain't good eats as far as baking goes. Actually, I wouldn't put that on anything I intended eat, baked goods or not. :( 

cakelove2105 Posted 1 Feb 2014 , 12:26am

Thank you all for your replies. I'll take Country Crock out of my shopping list. :/

AZCouture Posted 1 Feb 2014 , 1:55am

A

Original message sent by cakelove2105

Thank you all for your replies. I'll take Country Crock out of my shopping list. :/

I think that will make a huge difference for ya! Make sure to get unsalted butter.

cakelove2105 Posted 1 Feb 2014 , 2:39am

Quote:

Originally Posted by AZCouture 


I think that will make a huge difference for ya! Make sure to get unsalted butter.

yeah, I used to used salted but not anymore.

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