5 Tips to Fix Cake Mistakes (2021) - Fix Anything!
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- Опубликовано: 16 июл 2024
- These are my top 5 tips & tricks on how to fix your broken cakes and icings -- Need help with fixing your broken cake? Has your cake sunk in the middle? Is your buttercream splitting or your icing lumpy? These are the best tips and tricks to fix your broken, sunken, split, lumpy cakes and icings!
I am Jillian Butler, and a few years back, I left my corporate job to pursue my passion for cake baking (I became a cake boss), and there have been lots of baking lessons that I have learned along the way. These tips and tricks will hopefully show you how to make your baking life easier with every single cake recipe. Shorter videos and inspiration available on my Insta reels! @jillianthefoodie #jillianthefoodie and Facebook pages / jillianthefoodie
I use my famous Devils Food Chocolate Cake to demonstrate the cake mistakes (Recipe posted here - bit.ly/ChocolateCakeByJillian ). I use my famous Creamy Vanilla Bean Icing to demonstrate the icing mistakes (Recipe posted here - bit.ly/VanillaBeanIcing ).
A big thanks to Mom's Minivan for teaching me how to do the Jacob's Ladder. You can find the link here: • How to do Jacobs Ladde...
Chapters
00:00 Intro by Jillian Butler
01:45 How to fix Sunken Cake Middles
04:19 How to fix Broken Cake Layers
05:57 How to fix Split Buttercream Icing
07:10 How to fix Lumpy Icing
08:03 How to fix Torn Crumb Coat Cake Edges
SUBSCRIBE TO MY CHANNEL NOW - bit.ly/SubscribeToJillianButler
Some handy links to the tools of the trade:
Cake Turntable: amzn.to/2Oef3DG
Palette Knife: amzn.to/2vopXzH
KitchenAid Mixer: amzn.to/2vnKp3U
KitchenAid Flat “Paddle” Beater: amzn.to/2MbuJuk
Silicone Spatula: amzn.to/2vndgp4
RECIPES & METHOD BELOW
Creamy Vanilla Bean Icing
2 cups (500g) Butter, room temp
1 cups (250g) Cream Cheese, room temp
3 ½ cups (448g) Icing Sugar
1 Vanilla Pod or 1 teaspoon (t) Vanilla Bean Paste
1 pinch of Salt
Prep
Mixing bowl - with a paddle attachment, cream butter until soft then add cream cheese and mix until very light and fluffy (approx. 5min)
Add salt and vanilla and mix well.
Gradually add icing sugar and beat well, scraping the sides of the bowl regularly until the consistency is smooth and light. -- simple!
RECIPES & METHOD BELOW
Chocolate Cake:
½ cup (125mL) Oil
2 cups (440g) Sugar
2 Large Eggs
1 Tablespoon (T) Vanilla extract
2 ½ cups (300g) Flour
1 cup (70g) Unsweetened Cocoa powder, sifted and leveled (I use Hershey’s Cocoa amzn.to/2vmC9B1
1 ½ teaspoon (t) Baking powder
1 ½ teaspoon (t) Baking soda
½ teaspoon (t) Salt
½ cup (125mL) Espresso
1 cup (250mL) Milk
METHOD
Preheat oven to 350°F (180°C)
Line the bottom of cake pans with non-stick paper
In your mixer, using the paddle, blend the oil, sugar, eggs, and vanilla until pale and creamy.
In a bowl sift all dry ingredients together.
In your Mixer (3 step mixing process), alternately add the milk and dry ingredients until incorporated. Scrape bowl often.
Lastly, add in the hot espresso. Scrape bowl often.
The batter will be quite liquidy, this is normal. It’s what gives the cake its moist, pudding-like texture.
Scale batter into pans and bake for 20-25 minutes (if using 3 pans) or just until the center feels spongy. I would bake for 30-40 minutes if using only 1 pan, but looking for that same spongy center.
Ganache (filling)
3 ¼ cups (600g) Dark semi-sweet chocolate chips (at least 50%+) (I use Callebaut brand 54.5%, Recipe No. 811. I switched because Costco changed their Kirkland choc chip recipe), melted and cooled - amzn.to/3u4tsHo
34oz. (1L) Heavy cream
1 teaspoon (t) Vanilla extract
In a bowl, add the chocolate and vanilla into the bowl and set aside.
In a saucepan, scald (just before the boil, but don’t let it boil) heavy cream in a pot.
Pour the hot cream over the chocolate and let it melt. Whisk gently to fully mix together. Emulsify with a stick blender.
Cover the surface of the ganache with cartouche or plastic wrap and let cool for a few hours or overnight before whipping lightly.
Fudge Icing (icing)
1/4 cup (20g) unsweetened cocoa powder
1 1/2 cups (3 sticks - 340g) unsalted butter, room temperature
Pinch of salt
1 lb (450g) Dark semi-sweet chocolate chips (at least 50%+) (I use Callebaut brand 54.5%, Recipe No. 811. I switched because Costco changed their Kirkland choc chip recipe), melted and cooled - amzn.to/3u4tsHo
1/2 cup (75g) confectioners' sugar, sifted
1/4 (60mL) cup boiling water
Combine cocoa and boiling water, stirring until cocoa has dissolved. In your mixer on medium-high speed, beat the butter, sugar, and salt until pale and fluffy. Then reduce the speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of the bowl as needed. Beat in the cocoa mixture. 
Хобби
I came here looking for tips on what do when the cake layer breaks and did not leave disappointed! Thank you! *stepping away from the trashcan*
I'm so happy - yes - step away from the trash can!! It can always be turned into cake truffle balls at worst case scenario!! Happy Baking! J
Me too! 😆
Great Tips. Thank you so much
Indeed useful tips.
Happy to see you again!❤
Thank you so much for solving all my cakes baking problems.
It's been a while happy to see you again
Wow, I want weekly videos pls. Sooo much to learn. Love this 🙌🏾 ps. You’re hilarious xxx
Thanks Andy, love you!!
Thanks for the tips 💘
thank you soo much for the information like mheen i don't even know how to appreciate what to do
Thanks a million, you just saved me, I had an order and had a very crumbly cake, but gotta how to fix this
You're truly amazing dear.. Thank you so much for sharing this precious tips 😊
Wish you all the best & health & happiness 🌷
Loved ur suggestion
Thank u so much for this
Thank you so much!
Welcooooome baaaaack I love your personality !!!
Can’t wait
Merci🙏
This video was great, I just subbed!
Thanks Peach!!!
Jillian, thank you for sharing these helpful tips. I'm a new baker and I'm learning everything from scratch. I'm so glad I found you on RUclips. Now I'm off to find you on Instagram lol
thank you Miss Jillian..new subscriber here..and a newbie in baking...hope I can have just 1 from your stand mixer...Merry Christmas and God bless..🙏💖
As soon as I heard you go "waah waah" on the broken cake layers, I hit 'Subscribe' :-D
Perhaps there is an answer lower in the comments, but regarding the broken cake, clever idea but I'd definitely be worried when the cake was ready to be cut. Sitting at room temp (like a birthday party), I would imagine, especially a two layer cake (normal home height) would fall apart in the repaired area, when it was cut. also, the same problem of "crumbling" when you repair the sunken middle. The cake would "look" fine from the outside but be crumbly where it was repaired. Just the thoughts of another cake baker, but not a cake boss! Love your videos.
Hello this is good and made making cakes taster and better so ye welcome back
Thank you 😋love you son!
missed you..!!!
Great job! Thanks for the shout out (Laurel of MomsMinivan)
Any time!
Thank you so much , this really helps the beginner. Well explained . For point 1 keep the cake in freezer in freezer for 20 mins should we cling wrap it ?
Hi Judy, thanks for watching! No, you wont need to use cling wrap for cooling the cake before/during the icing process. Happy decorating! J
Thank you soo much! I made a box cake for my daughters bday but it was breaking on the edges and I started to get that crumb infused icing. Now I know to let the cake get to room temp,put it in the freezer for 20 min, Ice it,and then stick it back in the freezer for another 20. Also slightly warm the icing. Did I get all of that right? Lol. I used the Betty Crocker super moist box cake mix.I also live in high altitude so idk if I have to add something to the cake.
Same i am panicking
Superb
Thanks 🤗
Thank you for the video tutorial . Please explain why cake becomes moist wet on top after a few hours ?
You're welcome Ramona! Cakes get that moisture on the top after a few hours due to the sugar molecules liquifying in the air. I consider it the best part of the cake!
such an underrated channel😐
Yeah I have one most best idea to fix destroyed cake
Welcome back❤️😍
You are beautiful talented
Hallo Jillian, I want to ask the tip about sunken cake. My cake batter curdles before baking. Can I use the same tip to smooth it that you have used for smoothing icing?
Hi Faiza, thanks for watching. Sometimes if you experience curdled cake batter there's a few reasons
1) Butter and eggs are too cold prior to creaming with sugar. Use room temperature butter and eggs.
2) You haven't creamed the butter/sugar mixture enough - add one egg at a time and thoroughly cream it into the butter/sugar mix before adding another
3) There's too much fat (butter) and eggs to your flour mixture. Try adding a tiny bit of extra flour (1 tablespoon at a time) and see if it comes together for you. If it doesn't then there's something wrong with the dry/wet ratio in your recipe.
Hope these points help you! Let me know. J
Can you plz explain why I never have a nice level cake after bake? I mean I always get a middle bump on cakes 😬😬
Hi Aarvi, thanks for watching. I'm happy to help - can you answer the following questions and maybe we can figure it out together:
1) Do you have a fan-forced oven or traditional oven?
2) What temperature are you baking at?
3) Do you have a free-standing oven thermometer in your oven so you know the real temperature of your oven?
Love your videos, so informative and entertaining I was laughing all along :D
I mixed the sugar into the cake mix without creaming the butter & sugar first. What can I do?
Hi Olivene! I would just see how it turns out! Some cakes can be an “all in dry” ingredients method where you put wet ingredients in then dry so let me know how it went! Happy baking! J
Hy please I'm a new baker need some help
Please tell about whipped cream
Hi Tiyanandu, this will be the next video I post in my 2 Minute Tuesdays series! Turn on your notifications to know when I post it, if you haven't already! Cheers, J
Hello Jillian how do I make sure my cake has a nice smell
Hi Mahoro, thanks for your question. The addition of a flavoured essence or extract will always work! So, 1 teaspoon of either vanilla, butter, almond, lemon, orange (etc) flavours in a cake really boost the smell!
I threw away the buttercream like 10 times n the last two days 😢 today I finally did it. I didn’t know I could fix it till watching this. I came here to fix a broken to pieces layer.😅
Hi Carla, thanks for watching- soo great to hear that you learned something new and can save your buttercream now!!! Happy icing!!
Oh wish I had watched your video before. I made a cake with banana and it takes yuck with no sugar in it. Today I blend everything again and set it to bake but forgot to add baking soda and baking powder in second time. I baked it for 1 hour but still the centre batter is soft liquidy. Should I blend whole thing third time and add baking powder n soda and try baking it again ?
I would recommend starting over again since you’ve applied heat and the flour has started setting on the edges. There’s not a lot you can do to salvage it once that’s happened. Plus if you try and blend it again the gluten will develop and make it really tough! Good luck for next time and let me know how it goes! J
@@JillianButler it worked actually. After having baked for one hour. I did not remove it immediately but let the cake sit in the same temperature for another 20mins . Then I removed the cake and put it immediately in the fridge for overnight. Next day it had set well. Though it was slightly moist from how I prepare everytime but it could hold the texture and did not crumble
What if it's a 2 layer cake though?...ur example showed 3 layer
Hi Arima, at 4.50 min I talk about the 2 layer cake - you need to put the broken cake layer on the bottom. Hope this helps and thanks for watching! J
How to fix the finger touch mark on the fresh cream settled cake?
Hi Yamna, great question! Take your palette knife and give it a swoosh and swish to make it look like you designed it like that!! Happy decorating and Happy Holidays! J
@@JillianButler But whole cake is plain so how we make texture just on a small part?
@@yamnafarrukh2815 ahh k well then you’ll have to smooth the area with a hot palette knife. Dip your palette knife in hot water then dry it before you smooth out the damaged area of cream and that makes it super smooth!
@@JillianButler Okay will try this next time and then let you know. Thank you for your guidance.
Made me laugh
Welcome back! I have a tip! For lumpy icing, I press it through a sturdy sieve with a spatula! It either smoothes out the lumps or keeps it and I can... You know... Eat them cause, well, it's still icing 😉🙄🥰
I am interested in trying a trick I wonder if you've tried: melt a bit of buttercream with food colouring, then mix that into the bigger batch. It's supposed to yield a much richer colour. Have you tried this?
Tip#2 baking strips! Great to keep level cakes, and great to use instead of a Bain Marie with cheesecake!
Hi Aggie A! Thank You! Great tips for the Jillian Butler community - we love it so keep em comin'!
I've tried the food colouring trick and it WORKS!
Happy baking J
Cool! Thanks! 🥰
Hi