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
It's going to be VERY moist, but the only other problem I see is it may fall apart after it cools. I had one do that to me. Only way to tell is after it comes out........otherwise....
Suck it up and make a boxed cake
Yes. The effect of fat in a recipe is to shorten the gluten strands so you may have a workability issue, but it shold definitely be tender
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.
As long as you dowel it, it should hold up fine.
Ok great! DH said it tasted really good...lol.
Oops I know these posts appeared a century ago, but have to say I BET THAT CAKE WAS FANTASTIC!!!!
The secret to life is BUTTER
Lol I was gonna say the same thing!!!
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!
How great that this very old thread came up ust in time for you JaneH :)
I'm interested to know how your cake turned out? A pound cake so buttery should taste wonderful :)
It was absolutely fabulous!! I took it to a funeral reception and I made sure to snag the leftovers to take home!! I need to mess up more often! LOL
YAY!!! we all rooted for you JaneH. Maybe don't DOUBLE it next time, if you want neat dense slices - but I so wish I could have some of it right now!!
Exactly! My brain fog was so intense! We have adopted a friend's elderly dog, which has been a challenge and with all the activities over the holidays, I have been on sensory overload. Next time, maybe just a little more butter! lol
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.
Oh wow!! That sounds terrific!
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.
nothing like a good rich butter cake. It rarely even needs frosting. Key lime pie is pure heaven, so key lime pound cake must be delicious!!!
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!