My darling baby girl turned ONE yesterday. The hotel we were having dinner at, Equatorial Bangi, was providing a cake, so initially I thought there was no need to make one, but the night before, guilt struck me like lightning strikes a sinner, so I decided to whip up a simple butter cake for lunch, so that we could at least have a lunch celebration at home.
Haha, I know the decorations are a bit out of season, but we had these beautiful jelly bean lollipops hanging around since the yuletide, and well, it's almost easter, so they had to be used up quickly. For the butter cake, I used all the supposed premium ingredients; ie, golden churn butter, and pillsbury flour.
Verdict: Well, I am not sure exactly what constitutes a perfect butter cake texture. With those ingredients, you cant really go wrong as far as taste is concerned. It was very fragrant, and rich, and to me, the texture was okay, but my official cake taster said her texture was different. Does anyone have a sure proof butter cake recipe, and what temperature should the butter be for these kinda cakes?