Greasy cakes

bubbles o hara

I'm hoping for advice from all you lovely people. Recently I've been baking a lot, apple tarts,cupcakes,sponge cakes etc. Most turn out perfectly,but when it comes to the Victoria sponge recipe,cupcakes etc. The cake usually comes out looking very greasy, even though they taste fine. I read that it might be over greasing the tin to hold the greaseproof paper, so I cut that out.

I usually use 'cheaper' ingredients, Aldi/Lidl/Supervalu etc.

Does anyone have advice, cause I don't want to give up my new found hobby. Thanks in advance.

dee_mc

I wonder is your butter too soft when you go to use it? I've noticed if I cheat and soften butter in the microwave when making fairy cakes etc they can end up dark and greasy - I guess the mixture creams together and emulsifies better when you use "room temperature" butter (meaning a bit cooler than it would be when left in the kitchen this weather - if I was baking today, I'd pop the butter in the fridge for a few minutes to firm up before using it).

Maldesu

dee_mc wrote: »

I wonder is your butter too soft when you go to use it?

I thought the same. There is a girl on youtube called Cupcake Jemma who has a vid on 'What's wrong with my cupcakes'. She discusses butter quite a bit and I think this was one of the things she mentioned.

bubbles o hara

Thanks so much for your replies. I'll admit I have been guilty of softening the butter in the microwave, but I've stopped doing that. Yesterday I made an apple cake and the butter was room temperature, maybe still too warm?
The strange thing is the cake,though greasy looking, was delicious!

Thanks again.