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HELP! Too much butter in cake

post #1 of 6
Thread Starter 
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
post #2 of 6
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 icon_biggrin.gif
post #3 of 6
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 icon_smile.gif
post #4 of 6
Thread Starter 
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.
post #5 of 6
As long as you dowel it, it should hold up fine.
post #6 of 6
Thread Starter 
Ok great! DH said it tasted really good...lol. icon_smile.gif
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