|
||||||||
Baking problems |
![]() |
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Jan 2009
Posts: 189
|
Baking problems
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 |
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
DS Project contestant
Join Date: Jun 2003
Location: all @ sea no one can bother me
Posts: 3,870
|
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? |
|
|
|
|
|
#3 |
|
Forum Member
Join Date: Nov 2012
Posts: 3,275
|
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) |
|
|
|
|
|
#4 |
|
Forum Member
Join Date: Jan 2009
Posts: 189
|
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
|
|
|
|
|
|
#5 |
|
DS Project contestant
Join Date: Jun 2003
Location: all @ sea no one can bother me
Posts: 3,870
|
Quote:
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
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 |
|
|
|
|
|
#6 |
|
Forum Member
Join Date: Mar 2011
Location: Central Scotland
Posts: 3,888
|
I always use the all-in-one method, a la Mary Berry. You can't go wrong with that!
|
|
|
|
|
|
#7 |
|
Forum Member
Join Date: Mar 2011
Location: UK and Canada
Posts: 5,451
|
Quote:
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
|
|
|
|
|
|
#8 |
|
Forum Member
Join Date: May 2006
Location: UK Garage, GoT, Brasil & steak
Posts: 10,505
|
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. |
|
|
|
|
#9 |
|
Forum Member
Join Date: Mar 2011
Location: UK and Canada
Posts: 5,451
|
Quote:
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.
|
|
|
|
|
|
#10 |
|
Forum Member
Join Date: May 2007
Posts: 1,012
|
Removed
|
|
|
|
|
|
#11 |
|
Forum Member
Join Date: Dec 2007
Location: Herefordshire
Posts: 22,810
|
Quote:
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
![]() |
|
|
|
|
|
#12 |
|
Forum Member
Join Date: Dec 2007
Location: Herefordshire
Posts: 22,810
|
Quote:
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. |
|
|
|
![]() |
|
All times are GMT. The time now is 17:48.


