burn and taste nasty
Well i love experimenting cakes with my best friend, and without butter it goes quite doughy and doesn't cook properly.
Or instead it does cook really well, and turns out NOT burnt but rock solid.
Without butter, a few things can happen to a cake. It might not be as moist, can crumble / not hold together as well, not be as sweet tasting, stick to the pan, and / or burn more easily.
The crumb texture is compromised and usually is condensed like a brick instead of a fluffy texture. This can be improved with leavening compounds and agents put into the cake mix.
If our bodies don't get enough fat, it can cause you to store fat improperly. When this happens, any fat that you do get, your body will hold onto it. This causes problems with digestion.
fat is used in fruit cake by putting chiken fat into it and adding the fruit so you can't taste it. That is why no one likes it.
The recipe will be bland/dry
A high fat cake is a cake that contains high amounts of calories, fats, and sugars. It is usually a cake that includes egg yolks, milk, cream, butter, margarine, lard, shortening / vegetbale shortening, and / or oil.
Fat makes the cake moist and taste good.
If you don't eat enough fat, you may not absorb enough fat-soluble vitamins (A, D, E and K). Babies who do not get sufficient fat don't grow as well, and they may develop liver and skin problems.
Cake CreamThe term "cake cream" is not one that was found anywhere on a search using a search engine, so is it possible that cake cream is a regional term that is used to refer to lard?If so, lard is made from pig fat and can be used in place of butter or margarine in cakes and other baked goods.
You will lose weight.
you will feel cold and you wont have enough energy
If you don't eat enough fat, you may not absorb enough fat-soluble vitamins (A, D, E and K). Babies who do not get sufficient fat don't grow as well, and they may develop liver and skin problems.
you become to skinny but DONT die and but get sick
the sponge cake