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Topic: What's the lethal dose of butter?  (Read 1442 times)
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Julz
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Joined: 03-Mar-2006

Let's bury the hatchet. Quickly.


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« on: January 24, 2009 02:57:57 PM »

I am about to make a batch of cupcakes (which I have never done!) and I have this American recipe that calls for 2 sticks of butter. I got online to check what the equivalent is in grams (I'm Australian) and it's 227g for 2 sticks.

So here's the botch - 3 weeks ago I made 2 banana cakes and I went online to get an icing recipe. I got one off cooks.com (which has a lot of strange concoctions that people use at home) and at the time, I assumed that 1 stick of butter was 250g! You know, cos, like, 500g comes in a square shape and 250g is a rectangular shape, more like a stick. So I used 500g of butter in icing that only required 227g. I got the icing sugar bit right (I think). But I was wondering why I had a motherload of icing left - it's still in the freezer! And seriously, I spread that icing on the cakes REAL thick, sides and all. That's not the first time I did something stupid like that...

I once made an entire cake with plain flour because I didn't read the instructions properly... when I realised it was supposed to be half plain and half self-raising, I'd mixed all the other ingredients. So I added an equal quantity of SR flour to make it even. But I'd run out of golden syrup (it was a caramel cake) so I used caramel topping and brown sugar. I didn't have the right ingredients for the topping so I thought I'd melt some butter and brown sugar in a pan and put that on top. Great idea til it solidified as soon as it hit the cake (I think I'd over cooked it) and I couldn't spread it. It sort of sat on top of the cake like a flat, slightly skewed beret. It didn't look like Nigella's at ALL. When my uncle tried to cut it, he couldn't get through the "icing" so he had to lift the 'hat' (as my brother called it as he rolled on the floor, crying with laughter) and we all took turns trying to break the toffee/fudge/whatever on our knees. I think we eventually broke it on the side of the coffee table. The cake itself was delicious if a bit crumbly (I managed to 'glue it back together' with a concoction of butter and sugar) and twice the size it should have been - which forced it to rise WAY above the top of the cake tin. Here's a picture, just in case anyone is in doubt -

 

The plate on the left has broken toffee hat, the plate on the right is the borken cake. The gormless looking girl in the photo - I've never seen her before in my life...  Wink
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beadingjunkee
« Reply #1 on: January 24, 2009 04:52:09 PM »

Wow. I know nothing about baking or cooking for that matter. But I think butter makes everything better Cheesy Especially lots of it.
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KellyMilly
« Reply #2 on: January 25, 2009 11:37:29 PM »

I'm sorry you had so much trouble, but your post had me laughing.

At least you have a story to tell at parties now!  Cheesy
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