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Oil or Butter? Please help me understand their effects. - Page 2

post #16 of 20
Article on butter at Joy of Baking, unfortunately, they do not have on on oil.

http://www.joyofbaking.com/Butter.html
post #17 of 20
I have a question based on the above in for and other people's experiences. A friend of mine has had me make multiple cakes for her and all different flavors... chocolate, pumpkin spice, and egg nog. The chocolates uses oil and the other two use some butter. I made her a yellow cake the other day with 1.5 sticks of butter. My husband and I thought the cake came out wonderful and ate both tops that I cut off the cake...seemed moist and delicious. Spoke with her today and excited to find out about the cake only to have her reply it was a little dry and the middle crumbled a little bit. She went on to mention it wasn't dry like over baked. I was shocked! From hearing the other notes I believe the cake may have just been a little more crummy then the other cakes that I had made that either used oil or less butter.

Does anyone have any thoughts...could it just be the difference in consistency that maybe their not use too? I also usually use all purpose flour and this recipe called for cake flour. What has been your experiances using cake flour vs regular flour?
post #18 of 20

There was also a butter, oil, melted butter story in a past Cake Central Magazine.  It explained how it affected cake batter.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
3D Figures
(1 photos)
Cupcakes!
(11 photos)
Fishing / Hunting
(10 photos)
Reply
post #19 of 20

I prefer the taste of butter, but find the oil method is quicker. therefore just wanted to ask what if I melt the butter and place it in with the cake ingredients rather than beating butter with sugar and use it like I would use oil?

post #20 of 20

The closest I've come to a scratch cake was once, using a recipe that used to be on the back of the Bisquick box.

 

But I've noticed that in the mixes available today, the only one I've used that calls for butter is the BC pound cake mix. Everything else I've used (including waffles from Bisquick) calls for oil.

 

On the other hand, all my cookie recipes call for butter, margarine, or some combination of the two.

 

And these days, when I make Rice-a-Roni, I always make it with a combination of butter and Canola oil. (If, as the package directions on the "reduced sodium" version, I just use half the usual amount of margarine, it ends up a bit sticky, but combining butter and Canola seems to produce the best flavor. For poultry dressing, on the other hand, I use a 50/50 mix of unsalted butter and salted margarine to saute the onions and celery.)

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
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