Greasy fairy cakes

Janiceatkins

I hope someone can help. I have been following Jamie's recipe for fairy cakes: 6oz sr flour 6oz butter 6oz sugar vanilla extract and 3 eggs. The cakes rise well and are fine after baking but within 30 minutes become very greasy to touch and feel.
My grandkids love cakes and I don't want to stop baking.
Any ideas? Thanks. Jan.

aliadds

What butter are you using Jan? I tend to use stork sb or something similar for baking and my cakes turn out fine. I can't think what else it can be.

I use value flour, stork sb/own brand baking margarine, value eggs, granulated sugar and vanilla extract and get good results!

HTH:)

Taadaa

I thought it might be the butter too but I didn't want to be the first one to day it! I usually use baking butter too and have never had this problem. x

Skintmama

Are the eggs large ones? If you weigh your eggs in the shell then use an equal weight of butter, flour and sugar you will have the correct proportions. Also, did the mixture curdle/split? This can make them greasy too. Try adding a little extra flour to your mixture and see if that helps. JO's recipe looks to be the standard one for a Victoria Sponge. For fairy cakes I prefer to use an extra ounce of flour and then a little milk to make the mixture a dropping consistency. Cakes can be pernickety so do also check your scales. Most of us get a dodgy batch of cakes sometimes.......my last lot was because the raising agent wasn't working in my SR flour. I only realised after the second cake failed!

Janiceatkins

Thank you for your quick replies. I have been using Mr S english unsalted butter.
aliadds.Do you use soft stork or the block? Jan

aliadds

I use the Stork sb which i seem to remember stands for soft butter. It's the one in the tub! Generally I use any soft marg that's on offer ie today I got 500g Utterly Butterly in Lidls for 59p!

teeni

I use butter and add an extra ounze of flour to avoid any greasy ness doesnt make it heavy or anything just soaks upthe butter

beachbeth

My cakes always turn out well. I use 100g Kerrygold butter which I cream very well with 100g caster sugar. Keep creaming and creaming until your arm falls off! Then I add two medium to large eggs and give the mix a very quick whisk with an electric whisker (don't overdo it at this point). I then use 100g flour (about 75g self raising and the rest I use McDougalls Supreme Sponge flour - its fantastic!). The flour has to be carefully folded in with a few sprinkles of vanilla essence. Mmn! Love fairy cakes!

Janiceatkins

Oh dear, it looks like I am not making enough effort! I just put the lot on a bowl and whisk!
I think I will try all the ideas and leave it to my grandkids to tell me their favourite recipe.
Many thanks for all your replies. Jan.

Janiceatkins

Oops! I meant I put the ingredients IN the bowl not On it. Jan.

aliadds

Janiceatkins wrote: »

Oh dear, it looks like I am not making enough effort! I just put the lot on a bowl and whisk!
I think I will try all the ideas and leave it to my grandkids to tell me their favourite recipe.
Many thanks for all your replies. Jan.

On the contrary Jan...I use very little effort. Just chuck it all in a bowl and mix...sometimes by hand, sometimes by mixer! The all-in-one method works for me!:)