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Old 12-07-2014, 19:12
Blowpop27
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I'm not a good baker, I try, but I don't have the knack.

What I would like to know though is why any fat I put in a cake mix always goes horribly wrong.
The recipes usually state to cream together the butter and sugar. I did this for quite a while and it looked to have mixed well. However, the minute I added the liquid element, the fat went into little white globules and separated. This happen every time I make a cake. What am I doing wrong?
Thanks
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Old 12-07-2014, 19:37
Trophy Wife
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What kind of fat do you use? I swear by Flora margerine for most cakes.

Are you creaming by hand or with a gadget?

What sort of quantities are you using?
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Old 12-07-2014, 20:54
Badcat
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You can over mix as well as under mix things.

Just mix it together until it looks light and fluffy (just compare it to some of the fat you put in BEFORE you mixed it with the sugar.. the stuff in the bowl will look a lot lighter.)

I normally use butter and it normally looks weird after I've added the eggs but once I've mixed in the flour and cook it they do turn out to be cake heaven (if I don't make them every couple of weeks people start asking for them)
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Old 12-07-2014, 23:34
Blowpop27
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I usually use butter but today's recipe called for shortening. Maybe I'm over mixing them. I won't work up a sweat next time
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Old 13-07-2014, 13:20
Trophy Wife
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it normally looks weird after I've added the eggs but once I've mixed in the flour and cook it they do turn out to be cake heaven
Me too.

OP - donīt worry if the creamed fat and sugar look weird when you add the eggs. But you mentioned using shortening - are you making pastry or a cake? xx
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Old 15-07-2014, 23:40
SherbetLemon
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I always use the all-in-one method, a la Mary Berry. You can't go wrong with that!
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Old 16-07-2014, 02:09
Wolfsheadish
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I'm not a good baker, I try, but I don't have the knack.

What I would like to know though is why any fat I put in a cake mix always goes horribly wrong.
The recipes usually state to cream together the butter and sugar. I did this for quite a while and it looked to have mixed well. However, the minute I added the liquid element, the fat went into little white globules and separated. This happen every time I make a cake. What am I doing wrong?
Thanks
It's possible you're adding the liquid too quickly and the mixture is curdling. Stir it in very gradually and see if that helps
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Old 16-07-2014, 12:24
Victoria Sponge
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Tbh a bit of curdling doesn't matter that much, cos when one adds the flour, it becomes a smooth batter.

Easier if you mix with stand or handheld mixer rather than manually though. Obv.
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Old 18-07-2014, 02:42
Wolfsheadish
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Tbh a bit of curdling doesn't matter that much, cos when one adds the flour, it becomes a smooth batter.

Easier if you mix with stand or handheld mixer rather than manually though. Obv.
True enough, Victoria
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Old 28-07-2014, 21:34
junnja
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Old 01-08-2014, 21:31
noise747
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It's possible you're adding the liquid too quickly and the mixture is curdling. Stir it in very gradually and see if that helps
Yep, that is what i think as well.
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Old 01-08-2014, 21:32
noise747
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Tbh a bit of curdling doesn't matter that much, cos when one adds the flour, it becomes a smooth batter.

Easier if you mix with stand or handheld mixer rather than manually though. Obv.
Also true,
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