Help..quick...fairy cake disaster

sooz

I am half way through making fairy cakes, and I don't own a whisk (I know...you can throw me off this board later ...but please help)

so i creamed butter & sugar (the right type i hope...recipe said caster)

then i put the whole lot in the food processor, as it said whisk in eggs!

now it looks like scrambled eggs...is this right??? (not even nice scrambled eggs, but sort of reconsitituted canteen eggs)

Now, i've also looked at the time, and have to rush to collect from school, so will this horrid mess be ok in the fridge?


Please tell me how to rescue this, or I am off to buy fairy cakes and pretend I made them AGAIN!

pigpen

I'd sling it in the fridge.. actually no.. I'd leave it exactly where it is until I got back.. I'd decant into a bowl and whisk with a fork.. it'll be fine it just needs breaking down a bit more.. it is just the high pressure of the blender made it gloopy.

Just whisk until it is fairly ok then finish as per the recipe..

They'll come out fine.. honest.. I've had similar 'creations' myself!!

pigpen

oh.. and next tiem you are shopping buy one of those balloon whisks.. they are fabulous!!!

sooz

thank you...will try that in 1/2 hour..with added child whisking power (child labour is great ...he'll get paid in fairy cakes )

wornoutmumoftwo

Mine go like that sometimes sounds like the butter needs a bit more work, just keep mixing and then add the flour and it should turn out fine.

sooz

pigpen wrote: »

oh.. and next tiem you are shopping buy one of those balloon whisks.. they are fabulous!!!

i have one..that's what i'll make him use. i just don't have a plug in one, and at first the manual wouldn't do anything...butter just clung to it, which is why it went in the mixer.

Penelope_Penguin

Hi, sooz! Your mixture has *curdled*. It may or may not be an issue. Next time, if you use this recipe, if it starts to happen again, try adding a spoonful of flour.

When you get back, add the flour carefully, and fold it in, don't beat it.

Next time you might want to try an all-in-one recipe using soft margarine. Not as nice as butter, but easier for a beginner.

HTH, Penny. x

Raspberry_Swirl

my cake mixture always looks like that before adding the flour and then turns out fine in the end

sooz

Thank you :beer:

They did survive..all 50 of them! (yes - I know I should have started slowly with just recipe for 12 but I was much much too impatient) I am so relieved as I didn't want to have to do that all again. My hand hurts from the creaming/whisking and I will be asking OH to buy me an electric whisk for xmas. I know we used to have one, but it went awol in the last move.

It's been ages since I made proper fairy cakes. The little one insists on packet ones...but these are so much nicer.

Hope the school appreciates my efforts they are all for the fair.

Is it too early to start drinking the mulled wine that's warming in the slow cooker (best use ever for a slow cooker IMO)?

tru

sooz wrote: »

Is it too early to start drinking the mulled wine that's warming in the slow cooker (best use ever for a slow cooker IMO)?

No