I wish I have a huge oven which can bake like 4 cakes at one go.Ã‚Â Had been looking around but unfortunately, I can’t find the space to accomodate one.Ã‚Â So, I am back to baking cake one by one and that can take up to four hours!
However, I notice that those cakes that have been left longer have different kindÃ‚Â of texture, much compact and less fluffy.Ã‚Â So, I avoid beating too much and leave the batter standing if the weather is hot because the sugar and butter will melt further before going into the oven.
I used two sticks of 227g butter, 500 grams of flour, 7 eggs, 450 grams sugar and made four cakes and 6 cupcakes.Ã‚Â I flavoured half of it with lemon rind, juice and poppy seeds.
Butter price has increased tremendously lately and I think you can’t find good butter cake on sale anymore.Ã‚Â The costÃ‚Â of each cake, minus the electricity needed to bake itÃ‚Â is already about RM7. Ã‚Â What about the sweats taken to prepare it?Ã‚Â So, most cake shops usually cheated with using margerine (watch out for the transfat, it is more evil than the Real McCoy, the Ã‚Â butter) and flavoured them with butter essence.
The best solution is to bake your own cakes.Ã‚Â It is very easy, trust me.Ã‚Â These cakes above are mostly done by my son.Ã‚Â He wanted to bring it to his friends, hence, the double quantities we baked.Ã‚Â Look in the related posts for the recipes to the different kinds of butter cakes that I had made.