BUTTER CAKE

Posted by CANDDS (787 days ago)

HI,
MY BUTTER CAKE(BUTTER, SUGAR, FLOUR, EGGS & VANILA) ALWAYS GET HARD AFTER ONE DAY. I GUESS, IT IS DUE TO INCOMPLETE SUGAR MIXING .
WHAT YOU GUYS USUALLY USE TYPE OF SUAGR?
CAN ANY ONE PASS PERFECT RECIPE FOR VANILA BUTTER CAKE?
THANKS
TARA

(I am based in Hong Kong)

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Posted by Ruth at Clifford (787 days ago)

Make sure you wrap it up properly and keep it out of the fridge. It ought to say moister.
Do sift your flour too, you may be adding too much flour otherwise.

(I am based in Guangzhou)

Posted by CANDDS (787 days ago)

Thanks. I don't keep it in the fridge. Hope I don't add too much flour. How about use of CASTER sugar brings more advantage than GRANULAR suagr?.
Could you pass me a correct recpie for this?

(I am based in Hong Kong)

Posted by annebin (787 days ago)

This is my all-time favorite recipe of butter cake:

1 1/2 c butter, softened (I use President or Lurpak, salted)
1 pound (about 4 cups) powdered sugar, sifted
6 eggs
1 tsp vanilla
2 2/3 c cake flour

PROCEDURE
- Cream butter in electrci mixer, gradually adding powdered sugar until light and fluffy

- Beat in eggs one at a time, mixing well after each addition.

- Blend in vanilla and gradually add the cake flour

- Pour into two 9x5" pans or four 3 1/2x7 pans that have been greased and lightly floured to prevent sticking (or use disposable aluminum pans if you want to give them away as presents

- Bake at 300F for about 55-60minutes or uintil toothpick inserted comes out clean

- Let cool 5 minutes before removing from pans

I use this basic recipe to make rum cake as well.

(I am based in Hong Kong)

Posted by CANDDS (785 days ago)

Thanks, looks promising. Have you ever tried Wilton.com butter cake recipe?. Is 3/4 TS baking powder enough?.
No need to add milk?.

(I am based in Hong Kong)

Posted by CD2006 (780 days ago)

Hi,
Can any one tell me amount of sugar of the following recipe is correct or incorrect?.
Because it seems that it is too much and how about 2cups of sugar as mentioned on "wilton.com "


1 1/2 c butter, softened (I use President or Lurpak, salted)
1 pound (about 4 cups) powdered sugar, sifted
6 eggs
1 tsp vanilla
2 2/3 c cake flour

(I am based in Hong Kong)

Posted by annebin (779 days ago)

The recipe I posted above is what I have been using for the past 2 years.I double-checked if there was any typo, but found none. Seems like a lot of sugar compared to the wilton recipe, but it works for my family and friends

You may try the Wilton basic butter cake and let us know.
Here is the recipe:

Ingredients:
1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon Pure Vanilla Extract
3/4 teaspoon Premium Almond Flavor
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt

http://www.wilton.com/recipes/recipesandprojects/cake_mixes/r_butter_cake.cfm

(I am based in Hong Kong)

Posted by CANDDS (778 days ago)

Hi
Thanks.
I already tried Wilton and it worked perfectly .But you should add milk as they had adviced. But most of friends don't add milk for their own method as you had given.
I will try your recipe too. I didn't try it as I was afraid about the high amount of sugar compare to the Wilton one. Since it works for you , I should try too.
Thanks

(I am based in Hong Kong)

Posted by annebin (777 days ago)

I'm guessing that the wilton butter cake is more dense in texture to better hold its shape when iced with fondant/marzipan?

(I am based in Hong Kong)

Posted by CHADS (777 days ago)

Hi
I prefer to get this as I need to do butteream craicing .
Hope wilton one is good for it.
Is Marzipan same as fondant. Could you tell me how to make fondant as I don't like the ready made one

(I am based in Hong Kong)

Posted by annebin (776 days ago)

Marzipan is made from almond paste and confectioners sugar, has a dough-like consistency so it can be rolled. Best used on firm pound cakes or fruit cake

Fondant is basically made from confectioners sugar with some recipes calling for light corn surup, glucose and gelatin

Wilton has a basic recipe for fondant (haven't tried it though):
http://www.wilton.com/recipes/recipesandprojects/icing/quickfondant.cfm

(I am based in Hong Kong)