Handmade Butter In Madeira Cake

Baking By kwhyb66 Updated 8 Oct 2013 , 4:14pm by cheeseball

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kwhyb66 Posted 3 Oct 2013 , 8:31am
post #1 of 4

I am hoping someone out there will be able to help me ;/ I have started using handmade butter in my madeira cake recipe - I am finding that I have a couple of small (7mm) 'oily' patches running from top to bottom of cake when I cut it??? I use my eggs & butter at room temperature, I beat in eggs 1 at a time, I continually scrape down side & bottom of bowl, cake is definitely cooked as both metal & wooden skewer coming out clean in several places & cooking cakes for about 2hrs 20 - 2hrs 30 min (8" square)???  Really want to continue using handmade butter, so fingers crossed someone has the answer :grin:

3 replies
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mfeagan Posted 8 Oct 2013 , 11:16am
post #2 of 4

This blog may help you. It looks like most are talking about excess water in your butter. This might be the problem! Hope it helps!!



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kwhyb66 Posted 8 Oct 2013 , 11:56am
post #3 of 4

Thanks for the link.  I think this may be the problem ;( Unfortunately, I buy my handmade butter in, so have no control over the amount of water content.  I may try adding a little less butter and see if that helps :)  Thanks again.

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cheeseball Posted 8 Oct 2013 , 4:14pm
post #4 of 4

We used to occasionally get hand made butter and would run into pockets of residual buttermilk, so we would beat it.  You could try beating it with the paddle attachment of a stand mixer to separate the excess liquid - http://www.cheftalk.com/t/20165/too-much-water-in-the-butter

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