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I'm an experienced baker but I am suddenly having a problem with cakes and pies. When it goes into the oven, the butter melts out onto the oven floor

This is a sudden problem but I know my measurements are right, it's recipes I've used before and oven temperature is tested. Could it be something is wrong with the flour or the butter?

asked by SRA 21 days ago

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5 answers 557 views
22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added 21 days ago

Hi SRA. That’s so strange! I think butter temperature may have something to do with it. For pie dough, is your butter very cold when you cut it in? I have no idea why that would happen with cakes. Hoping you can resolve the problem. Good luck!

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83b2f7bb 6d57 4b26 a96e f27f66b1e409  14355058 10103657439758468 7616383974552013464 n
added 21 days ago

Have you changed brands/type of butter or flour recently?

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
SRA
added 21 days ago

Hi. Many different butter brands over the years but always the same flour. Butter is cold for pie crust and chilled before baking.

83b2f7bb 6d57 4b26 a96e f27f66b1e409  14355058 10103657439758468 7616383974552013464 n
added 20 days ago

It could be your butter? I know I recently gotten very different results using two different types of what I thought were plain old American butter. One of them behaved normally, the other (again, nothing on the packaging indicated it was anything other than regular butter) warmed faster, felt softer, and creamed differently with sugar. Since you mentioned your oven is temperature tested that shouldn't be the problem. You could also try baking things on a tray to help with heat distribution: I placed my pie crust in its pan on a baking tray/sheet pan in oven when I had a temperamental oven. Hope you figure it out, this kind of knit-picky stuff is so tricky and frustrating!

A43dee65 01b1 40a6 994d 068c78eb3eee  9f7dd561 a480 4e1b 8c8f d5da7ab5167c
dinner at ten

dinner at ten is a trusted home cook.

added 20 days ago

Check and see if the butter you've been using has a higher fat content than butter you've used in the past. European butter and some higher-end American butter can be a few percent higher (~82-85%) than is common in American butter (~80%). The European-style stuff is great, but can sometimes weep out when used in a recipe developed with the slightly less rich butter common in the US.

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