Baking advice

[nunheadmum]

I have my daughter's actual birthday, birthday party and school bake off in one week so if my cake mixes curdle as they always seem to do, I'm going to be in a foul mood all week!

Can anyone tell me how long on a Kitchen Aid they beat the butter and sugar to cream it? (Standard 7oz sponge.) I know they say till light and fluffy but how light and fluffy does that mean? Just wondering if this is the source of my problems.

I've tried all the tips of adding the eggs slowly, not having them cold, adding a spoonful of flour etc but it always seems to curdle! I usually avoid the problem and use Delia's all-in-one approach. And if I do go the traditional route, even if it does curdle, it usually tastes okay.

But darling daughter has picked out a cake that I have to make for the bake-off and it needs the traditional approach and curdled cake mix may be more than I can cope with this week!! I'm hoping the baking mums (or dads) of the family room can help.

[GinaG3]

I use my Kitchenaid on speed 4/5 for about 4 minutes to cream butter and sugar (should be almost white in colour), then add egg, half flour, egg rest of flour etc. Helps if the egg has been loosely mixed with a fork. I NEVER put eggs in the fridge either, they always remain room temperature. You don't need to use a speed higher than 4/5 on your Kitchenaid and it will also prolong the life of the mixer.

Hope this helps and good luck, we just did our school bake off too.

[womanofdulwich]

make sure your butter is at room temperature too.

[Curmudgeon]

2 mins should be enough for all in one mix as long as butter is room temp

The colour should lighten a bit

[louloulabelle]

Everything room temp. I beat butter and sugar on medium speed for around 5 mins till almost white and the graininess has gone. Add one egg at time and beat until combined each time. Don't beat too long when you add flour as it will toughen the batter.

Even if curdled cake will cook fine.

Should need 20 mins min at 170 don't open door before but check at that stage, leave in and check in 3 min intervals until cooked.

Good luck!!

[supergolden88]

There's a school bake off next week? Completely ignorant of this! Nunhead mum details please!

I normally use the reverse mixing method for sponge cakes which mixes the butter and flour first and the other ingredients are added after. Never fails.

Or this whipped cream cake (never fails)

http://supergoldenbakes.blogspot.co.uk/2013/05/very-vanilla-mini-cakes.html

With the ingredients at room temp mix should not curdle though.

[nunheadmum]

You can stand down SG88 - it's reception and nursery only. Raising money for the seaside trip.

Sure it won't be long before the idea spreads though.

[supergolden88]

phew! I have enough birthday baking going on at the mo!

Good luck with your cakes

[nunheadmum]

Oh and thanks for all the tips. Hopefully I'll reach the holy grail of uncurdled mix this time!

[Convex]

I don't believe that curdled mix makes any difference. I am sure I read some celebrity chef Q&A that talked about it and how it doesn't affect the end result.

But def beat the crap out of the butter and sugar. I leave mine beating while I measure out the other ingredients, and scrape it down a couple of times. Cream it until its almost white, as someone said.

Then switch from the beater attachment to the flatter one (can't remember what it's called... It's the one that isn't the dough hook or the whisk bit) and mix slowly and minimally once the eggs are in.

[yeknomyeknom]

Mary Berrys sponge cake recipe is all over the Internet and is amazing. It can be mixed by hand, all in one bowl and takes under five mins to prep. Then you can ice it or ganache or cover in fruit or whatever you fancy. It never fails.