Creaming butter and sugar, whats gone wrong?

I still cream butter and sugar with a wooden spoon.

My cakes are labelled ‘martyred by hand’.

🎂

Well! What a coincidence! There is a citrus pudding a La Delia in the oven as I tap, and that is exactly what happened to me. The recipe was 3oz butter to 6 oz butter. So I gave up after a bit and hoped for the best. In fact I’ve just taken it out of the oven and it looks fine. Dinner isn’t into 6.30 ish - so can’t say it tastes ok yet.

The less trouble I take when making cakes, the better they seem to turn out.
Having made lots of banana cakes over the last few years (there always seem to be a couple of ripe bananas left), the results have been variable.
The ingredients for the last one weren't weighed, they all got thrown in together, mixed up and it was the best one yet.

The mixer will probably burn out if you persist. Just chuck in the other ingredients, mix with a wooden spoon and BAKE!

That should be 6 oz sugar

citrus pudding sounds good!

Just looked it up, it's like lemon layer pudding.

A favourite here too.

Whitewavemark2

Well! What a coincidence! There is a citrus pudding a La Delia in the oven as I tap, and that is exactly what happened to me. The recipe was 3oz butter to 6 oz butter. So I gave up after a bit and hoped for the best. In fact I’ve just taken it out of the oven and it looks fine. Dinner isn’t into 6.30 ish - so can’t say it tastes ok yet.

Delia's sticky toffee pudding here , but I like the sound of a lemon version.

I'll follow your lead I think Wwmk2

Hoping so - it has orange, lemon and lime juice in it.

Allira

The less trouble I take when making cakes, the better they seem to turn out.
Having made lots of banana cakes over the last few years (there always seem to be a couple of ripe bananas left), the results have been variable.
The ingredients for the last one weren't weighed, they all got thrown in together, mixed up and it was the best one yet.

The mixer will probably burn out if you persist. Just chuck in the other ingredients, mix with a wooden spoon and BAKE!

Yes you probably are right about the mixer over heating to the point of burn out.

Good advice will do Thanks

I'm trying not to eat puddings until Christmas Eve but there are lemons, limes and oranges in the kitchen just waiting to be used..
Perhaps Sunday 😀

If anyone comes on with the answer why this happened, I'd be interested and grateful.
Thanks all.

Namsnanny

Allira

The less trouble I take when making cakes, the better they seem to turn out.
Having made lots of banana cakes over the last few years (there always seem to be a couple of ripe bananas left), the results have been variable.
The ingredients for the last one weren't weighed, they all got thrown in together, mixed up and it was the best one yet.

The mixer will probably burn out if you persist. Just chuck in the other ingredients, mix with a wooden spoon and BAKE!

Yes you probably are right about the mixer over heating to the point of burn out.

Good advice will do Thanks

I managed to burn out the bread maker by adding extra ingredients after it had started.
My last mixer was a fairly cheap one, lasted for years before it gave up so I replaced it with a Kenwood but I'm still not sure about it. It's so heavy!

Calendargirl

I still cream butter and sugar with a wooden spoon.

My cakes are labelled ‘martyred by hand’.

🎂

Nearly missed you Cgirl You don't have arthritis I take it? Or perhaps your cake baking has helped defend against it?

You're more than welcome to come and use your skills to sort my mix out if you like?

I don't like jug measurements-they seem to be inaccurate.
Don't despair :
Melt about 2ozs of butter and beat with a spoon .
It should incorporate .
If not add another ounce after melting and beat .
Sounds like you need some new cookery equipment .
And not for Christmas !
It's treats for the season
, not essentials !
Good luck .

maybe the butter was too cold, I think it should be at room temperature,,

That theory is no good. My butter was softened at room temperature.

Jug measurements are not accurate. Try putting the jug on the scales and see. Did this with the water I add to my bread and the jug measure was very different.

This has happened to me before with unequal amounts of butter and sugar and it does cream eventually but it's hard work. I just use a hand mixer. Takes about 10 minutes or more sometimes.

If you decide to just leave it, maybe put half a teaspoon of baking powder in as well so it still rises.

Well just finished dinner - and it was delicious. So the No cream method😊 didn’t affect it.

Whitewavemark2

That theory is no good. My butter was softened at room temperature.

My theory is chuck it in and hope for the best 😁

I was very careful with the Christmas cake, measuring, mixing properly, timing and it will probably be a disaster!
All will be revealed shortly.

Whitewavemark2

Well just finished dinner - and it was delicious. So the No cream method😊 didn’t affect it.

Any left for us to test?

Yes half left. You are welcome to some. With a little chilled cream it goes down a treat. Weve got half left of the main as well - venison sausages in red wine and red currant sauce.

Easy day tomorrow😄😄

I have cream in the fridge.
Rodda's clotted and double cream for the trifle.

Thank you - it really is delicious!

I only discovered the use of one of those whisk things when adding the eggs. ( my mum wasn’t a cook and I hated domestic science at school). I can’t believe how wonderful it is. I also recently measured all of my cake recipes (well, two actually) into cups so I don’t have to weigh the ingredients any more. I just have to remember to take one particular teacup with me if I go anywhere.