The Butter Battle
Softened Butter, Not Melted
Butter should be soft, like a teddy bear, not melted like a snowman in summer. Melted butter will make your cake greasy and sad. Softened butter, on the other hand, is the key to creamy, dreamy batter. The right consistency of butter is crucial for proper aeration, which helps your cake rise beautifully. Always remember, softened butter equals a happy, fluffy cake.
Cream It Right
Cream your butter and sugar until it’s fluffy enough to double as a pillow. This is not the time for lazy mixing. Pretend you’re making a cloud to sleep on, and don’t stop until it’s light and airy. Proper creaming creates tiny air pockets that expand during baking, making your cake light and tender. This technique is essential for achieving that perfect cake texture.
