A couple of cake recipes from Julia Child use a technique of adding SOFT, but NOT melted, butter to a cake batter at the end, folding it in. One of these I particularly like was called Biscuit au beurre. I believe also the reine de saba (or another one, not sure) had melted chocolate with cold butter beaten into it to the consistency of mayonnaise, and that added at the end to the batter. Both had a particular texture. While i don't like genoise, i did like this biscuit au beurre. Made me wonder what is the effect, if there is any and it's not in my head, of SOFT butter added AT THE END of the mixing (as opposed to melted butter added then, or the other methods below). I've applied this adding of soft butter to pancake batter - i soften the butter in the microwave on low, so it's like room temperature, and then add it at the end and just mix it in quickly. I THINK it makes a better pancake, but then i have never made two batters at the same time to test that. Same for muffins, adding soft room temp butter at the end. I think it makes for a moister butterier result. My understanding of butter-containing batters is that these are the main ways: all ingredients including melted butter mixed together (not impressed with the result, ok for muffins and quick breads, but not outstanding) cream room temp or cold butter and sugar, beat in eggs, add dry and wet alternately. The usual cake, usually good mix all dry including sugar, add soft butter and part of wet + all eggs, beat well, add rest of wet in a couple of times and beat. (Beranbaum's cake bible method, makes moist, kind of solid cakes that cut nicely) beat eggs and sugar, fold in flour and melted butter (genoise method) (stays spongy, i don;t like it, needs syrup to be moist) mix flour and room-temperature butter, add rest of ingredients and mix (i've seen some cakes and quick breads described like this, haven't been impressed) beat eggs and sugar, fold in flour and soft, room-temperature butter (biscuit au beurre) mix briefly all ingredients except butter, add soft room-temperature butter and fold in (pancakes, muffins) It's this last two i'm curious to understand, but really also would like to know what is the effect of each, if anyone is generous enough to explain. thanks.