I wish I have a huge oven which can bake like 4 cakes at one go. Had been looking around but unfortunately, I can’t find the space to accomodate one. 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 kind of texture, much compact and less fluffy. 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. 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. The cost of each cake, minus the electricity needed to bake it is already about RM7.  What about the sweats taken to prepare it? So, most cake shops usually cheated with using margerine (watch out for the transfat, it is more evil than the Real McCoy, the  butter) and flavoured them with butter essence.
The best solution is to bake your own cakes. It is very easy, trust me. These cakes above are mostly done by my son. He wanted to bring it to his friends, hence, the double quantities we baked. Look in the related posts for the recipes to the different kinds of butter cakes that I had made.
i know which brand of 227g butter u’r using! i dun understand y this particular brand of butter has the 250g version only in baking specialty shops (very cheap oso, RM3.40) while in super/hypermarts, there’s only 227g.
sooi2 – Really? I must go find cheaper ones ‘cos they are so expensive now! And I hate the 227 gm ‘cos my maths is so bad, I thot 227×2 = 500. Now only I realised I overload on the flour a bit. 😛
which brand of butter is good?
I just bake a chocolate birthday cake last night for my son’s birthday today in his kindy. And today I have to bake another cake for my daughter birthday tomorrow. So penat lah. Cant imagine how you could do it. But the end result is always so syiok to look.
My aunty likes to use Golden Churn butter in the can. When I’m still in Malaysia, I sometimes used Lurpak or the block Golden churn. Here in Australia I just used the normal butter that they have in the supermarket.
flower -Ya, it is a bit of a chore but if all the gadgets are around (normally I store them up, the it is fine) ok. On festive occasions, I normally weigh all the flour/sugar and pack them individually and label. It is then a breeze just dumping them into the mixing bowl. Plus I cut all the parchment papers etc. Hahaha, I am very organised, a freak really!
boo – I like Golden Churn too ‘cos it has been around since I was small. The other brand is SCS. So right now I am looking out for offers to bake my Christmas stuffs.
Butter ..butter .. butter .. you get so heart sick by just looking at the prices … before raya SCS was RM5 per block at tesco ..then it got slightly cheaper but remained the most expensive amongst the lot. I used to sell my pineapple tarts at rm60 for 100 pcs, then rM65 .. then do wan to sell anymore .. to sinfully expensive …
i bought a can of golden churn .. haven’t used it yet , tho’. Sssayanggg….!!!!!
I am still lacking of confidence to bring myself to bake another cake after the 1st concrete hard butter cake years ago. My mom threw it to the pigeons to eat at the back lane but the cake did not break apart. Thud… still in original form.. so malu.
I am also bad at organizing and would appreciate if you write about organizing stuffs and what day-do-what-chore…
Eventhough golden churn butter made in Australia, I still havent seen one here yet.