I was making 2 cakes tonight. I took out 4 sticks of butter. You can probably see where this is going.
I did the one batter (Toba Garrett's Moist Yellow cake) and accidentally added ALL of the butter instead of just 2 sticks. I didn't realize it until I went to start on the other cake and went looking for my butter. The first cake was already in the oven.
It's for my goddaughter's birthday party on Saturday.
I don't have the energy to redo this. Have I completely ruined it? I think my only other option at this point would be to doctor up a boxed cake. I just don't have the energy to do another from scratch.
Honestly my mind is somewhere else the last couple of days which is how I made such a huge mistake.
Any thoughts? Suggestions? Even if it's to tell me to suck it up and make a boxed cake...lol
Ok, thanks. The cake seemed kind of ok, but I did notice that it was starting to crack a little as I was handling it. Did I mention that it is the base for a 2 tier buttercream iced cake? I wonder if it will hold up.
edited to add...I did take a little taste and it was very buttery...lolol...I have to ask my husband to try it cuz my taste buds are off right now.
Well hello Brookebakescake - we're the only 2 left in the 21st century ;))))) Bet you know how to cook and bake. Have you noticed how people persist in using Margarine... oh I find that so sad, but I guess each to his own and the world has GOT to keep thriving. Thanks for responding
I'm so thankful I found this forum! I just accidentally doubled the butter in a lemon pound cake which is now in the oven. It's for a funeral, so I'm planning to slice it to take it, so appearance isn't an issue as long as it isn't terrible! The batter seemed fine so we'll see in an hour and 15 minutes!
ha ha ha ha NOooooo as much as i love it. Put the right amount in - oh drat - don't then. I preaching nonsense to the choir here. Cheers JaneH. I'm going to bake a humingbird cake this weekend. And nope, EYE ;) don't only use oil. Half oil and half butter. Then I use old fashioned ERMINE icing. Only just discovered it.
Well, leave it to Cake Central to have all the answers! I just tried a new recipe for a Key Lime Pound cake and I had the butter for both the cake and the icing coming to room temp. When mixing the cake, like a doofus I put in all three sticks instead of two. The cake is in the oven right now. I will let you know how it turns out. Like I told my husband, glad it was butter and not oil!
Just for the record, the cake came out fine, tastes good, has a nice texture and is not crumbly. Dodged a bullet that time, lol.
It is good, MBalaska. I have another Key Lime Pound Cake that I think I prefer. I bake it in a bundt pan and it has a glaze instead of frosting. I don't know how different the cake would have been with one less stick of butter, but I was just happy that it wasn't ruined!
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