I am preparing for a cake decorating party for some 8-year-olds and was testing a simple butter cake recipe.
I made a small-ish batch of batter (just over a stick of butter, just under 1/2 lb of flour), but I have a large stand mixer and I don't think I really creamed the butter enough. (This isn't the first time I've run into the issue of the large mixer not being ideal for small batches.)
The test cakes seemed to come out fine - they certainly aren't terrible - but I was wondering what, in general, happens to a cake when you're using the creaming method but don't really cream the butter enough? Does the cake come out heavier?