Hey everyone! Long time lurker, first time poster here! I'm a hobby baker (taken a couple of Wilton classes several years ago) and I am making my niece's wedding cake in a couple of weeks (4 tier - yikes!). LOVE this site and all the help and knowledge floating around here so thought I would ask the experts.
I usually use butter and boxed cake mixes for my cakes and get lots of compliments. HOWEVER, I've seen comments on here (K8Memphis) that butter can actually make a cake dry after refrigeration because it doesn't "loosen back up" - and that makes sense to me, especially in dealing with white cake.
I was considering switching to oil in the cake mix OR mixing half butter / half oil in my cake, but I'm afraid of how it would work as far as strength for stacking, etc. Then I saw this article when trying to figure this out... https://www.realsimple.com/food-recipes/cooking-tips-techniques/recipe-upgrades/coconut-oil-boxed-cake regarding coconut oil.
SO, here's the question...
Does anyone use melted, refined coconut oil in their cake mixes in place of regular oil? I want to make sure the cake is good, moist and sturdy to be stacked. Anyone, do this or done this? Or should I stick with "if it ain't broke, don't mess with it" and just keep using butter in place of oil?
Thanks for any thoughts, input and expertise! :)
I’ve used oil in multi-tiered cakes and never had an issue stacking them. Might not work as well for carving cakes, but I think stacking is fine.
I’ve also used coconut oil in cakes before but never in ones that are made in advance. Wouldn’t refrigerating the coconut oil have the same result as butter, since it will solidify at colder temperatures?
Well I know most people would not have a problem with coconut oil but I am allergic to coconut so I would not be able to have any :( Maybe take into consideration that. I also agree w/LindsayH's comment that friging coconut oil probably would have much the same result as butter.
I truly must offer you the BEST/Most Perfect box mix recipe for a wedding cake there is. Please try it! https://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe and this is a gareat icing recipe to go with it: https://www.cakecentral.com/recipe/22469/2-icing
it's not really how cold it gets it's how readily it can warm up and coconut oil can tun to liquid at room temp and is typically soft even when it's a colder room temp -- i haven't tested it but i don't think it'd be the problem butter is -- it does not display the same properties
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