I really think that unless you put good ingredients in, you won't get good results. I always use beurre D'Isigny - either costco or waitrose def sell it, not sure where else. I've tried other brands but never got as good results. I really wouldn't use salted butter. Someone at dh's work brought in a load of cakes made with salted butter, and they were vile!
I used the Lindy's recipe 2 weeks ago for DDs birthday and it's the best recipe I've ever used. Doubled the quantities as wasn't sure how much was needed for novelty tin so had masses of cake and cupcakes which took over a week to polish off. It was still moist and squidgy even then. I forgot to buy butter so used marg and it was still fab.
Ima novice at baking so need some words of wisdom. Would like to make a choc cake for dh birthday. Thought insight decorate it with maltesers . What is the best kind of butter to get as think this is where my previous cakes have gone wrong. And what do I sandwich between it. Actually if anyone has a tried and tested recipe they could post that would be amazing.
My cakes always look greasy and have air bubble I think holes unit when I take them out. They seem soft then go rock hard quickly. Is this because my ovens too hot or am I just not cut out for this baking malarkey!!