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Salted vs Unsalted

post #1 of 7
Thread Starter 
I just tried a new recipe, which called for3 sticks of unsalted butter. By accident, one of the sticks, I put in was salted. The cake is now in the oven ( yellow cake), and it is getting VERY brown. It also spilled over the sides and made a mess in my oven. Was this because I used the wrong butter?
post #2 of 7
I highly doubt the butter is the cause of the browning or spilling over. I use salted and unsalted in my baking with no problem. Maybe it spilled over because the pan wasn't deep enough or large enough. I had that happen once, the spilling over, and it was because my oven wasn't heating evenly. Haven't had that happen again since purchasing a new oven.

Check your oven by purchasing an oven thermometer, they are cheap, also use a deeper or larger pan next time. Maybe the one you used didn't give it enough room to rise properly.

Hope that helped a bit. Good Luck & Happy Baking

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

Reply
post #3 of 7
Did you over fill the pan? It's definitely not the butter.
post #4 of 7
Aside from the problems the OP had, do all of you use salted or unsalted butter in your cakes & icings?

TIA!
Kimm
post #5 of 7
I use unsalted always.
post #6 of 7
I always use salted!
post #7 of 7
For cakes I use whatever I have on hand, but for buttercream icings I use what the recipe recommends.
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