5 Moist Cake Tips that work Every Time - Never Dry Again!
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- Опубликовано: 16 июл 2024
- You may be asking yourself, why is my cake dry? These cake secrets are my 5 moist cake tips and tricks that you MUST know before you bake for that special event -- I also preview my chocolate moist cake. 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 moist cake tips and tricks will hopefully show you how to make your baking life easier with every single cake recipe. A simple syrup recipe (sugar syrup) is also included!
**RECIPES & METHOD BELOW**
For those new to my channel (subscribe now bit.ly/SubscribeToJillianButler), I am Jillian Butler from Sydney Australia. A few years back, I left my corporate job to pursue my passion for food and baking. I started a successful cake shop in Sydney that I ran for 7 years and there were lots of lessons that I learned along the way. Now, after selling the business, I’m making more and more videos to share the insider baking secrets of professionals. I hope you enjoy it as much as I love sharing it with you. Shorter videos and inspiration available on my Insta reels! @jillianthefoodie #jillianthefoodie and Facebook pages / jillianthefoodie
Also, don’t miss my latest tips video here!
bit.ly/FixCakeMistakes
#CakeTips #JillianButler #MoistCakeTips #JillianButlerRecipes
Wow, I have been baking for 5 decades and I have learned a lot in 5 short minutes.
I'm not a big fan of plastic wrap, but when I cover my cake/cookies/cupcakes in my glass cake stand, I always put a half piece of bread sitting in there right next to it. (Trust me- it works!) The bread will dry out and turn into a crouton while the sweets stay soft and moist. Works every time.
Trying this tip as soon as possible. love it, love it, love it! J
She Who Knows All Thanks-I had forgotten that one.
That's because sugar draws out the moisutre of whatever it's put with, like when you make jam and mix sugar with the fruit for several hours, before cooking. Also if your brown sugar gets very hard and solid, put a slice of bread with it and leave overnight. Next day you'll have soft brown sugar again.
So the bread would stay on its outer edge i guess? standing? I'm trying to figure out a visual of it. Maybe they have it online. Thanks. I heard something like it but for microwaves where you heat up your food with a glass of water. This reminds me of that..
Serin Black Just a slice of bread with whatever you want to moisten, in a covered environment (jar, container, etc). It can be on its side or flat down; it doesn’t matter - just leave them together!
The toothpick thing.... I knew! But I was too scared to try 😭
Thank you for sharing! God bless you
You’re welcome 😊
Using a little bit of buttermilk also make the cake moist. I always use buttermilk or sour cream for chocolate cake,red velvet etc.
Wonderful! After 15 years of baking and decorating artisan cakes and having to find out tips like these through trial and error, it's great to see you sharing your experience with others like this. Especially glad to hear you debunk the toothpick clean method! Lol every time I hear a pro baker suggest that I cringe and feel so bad for the the dry result I know will follow their advice.
I hope your channel grows and grows! You deserve it and are such a knowledgeable source for bakers of all types!
Thanks for the comments and the encouragement, Lizzy. I really appreciate it!
My cake turned out dry.. courtesy toothpick. Wish I had come across this your video earlier.
Thanks so much for all your 5 most useful tips.
Best tip for keeping cake moist is by eating it all in one sitting
Dwight Mann hhhhhhh
hhhh lol
Well, I rather like you! I bet food and cakes will never waste at your home. LOL.
😂😂😂
@@ayannajbooker78 😀
GREAT TIPS!!!! Thanks Jillian.
Thank you Jillian for these tips. I'm hoping to become a better baker. Your video was easy to follow and very practical for a novice like myself. Thanks again.
Thank you for the Tips! Passionate people about culinary art will love them!
I'm trying that simple syrup! Best advice ever on cake! I just know all your cakes are delicious! 😍
WOW, you really know your stuff! What a pro. I've never heard of so many of these tips, thought I'd heard it all. You have a really great video, thank you!
Wow! That is so helpful! I can't wait to try it out. Looks way better than any other method I have tried. Thank you!
She also mentions wrapping the cake in cellophane... about 15 to 20 min after it's out of the the oven... THAT always works! and she's SPOT on about the freezer...! GREAT video!
Can i use foil?
@@erzcav4793 of course...
@@Highinsight7 im using rice cooker. This is the frst cake im ever gonna make, i dont even know if its gonna turn out as cake. Ok il use foil later.
@@Highinsight7 thanks.
@@erzcav4793 oven works best
Short and reliable information
Thank you💕
WOW! Thank you for sharing these awesome tips on how to make cake moist. Have a happy, healthy and blessed New Year!
I love that last one the best. Thanks!!
Wow! I used some of your tips when I baked my next cake, and what a difference it maked. Baked perfectly, moist, got alot of compliments. Thank you so much, you are awesome. I subscribed after this! 🍰
So great to hear that! BTW, I'm just about to launch a new tv series call Passion...Food on my channel. Check it out when you have a moment!
I have a convention oven. Do I use bake or convention for cake making?
When we wrap the cake before it comes to room temperature do we use cling film or foil?
If you eat the cake whole, you’ve technically only had one piece. Works for me.
Hilarious lol 😆 🤣 😂 😄
😭😂
God love you.
I've tried the. 3rd tip - it's amazing!
Wow. All of these works. I can't believe. Thank you so much.
I have never heard of the toothpick trick, but I'm gonna try it. TFS!
I love all your recipe’s jillian♥️
I had tried all of these tricks and they have made a difference in my baking...thank you!
Thanks Sanky!
Thank you so much for this video. I am a beginner to baking and this video is so much help.
I always cover my baked goods when they are warm just for the reason you said, It works everytime
Thanks for the tips they were awesome. One tip that we use is placing toothpicks on the cake before wrapping the cake that keeps the frosting neat
I only knew about sugar syrup trick.
Thanks for sharing such wonderful tricks which I never heard before
Very good tips! Thank you for sharing.
When I saw this video on cake tips I'm hooked I subscribed and definitely hit that notification bell thanks for those awesome tips
More power to you and many thnks for sharing 😊❤
Thanks for the tips!! Really helpful
Wonderful tips! Thank you so much. I’m 60 years old and these are so much help.
Loved all the five tips...
Tnq so much for sharing...
Thank you, that's why my cakes are dry, fan forced. Try again tomorrow
Thank you so much Jillian. I haven't baked a cake yet, but I'm going to in a few days. Wish me luck lady 👍
😮Wow! Thank you so much for these tips! So much was like you said, what we've been told all our lives!
It makes sense. Thank you for posting your good tips on cake.
Just found you and so glad I did! Please do a video letting us know how to bake that absolutely scrumptious looking chocolate cake behind you! Subbed..., so as not to miss that cake recipe and all those yet to come!
Thanks for the lovely note, Resa's Kitchen. Glad we found each other! I'll be sharing more soon.
Excellent tips X 10. I will definitely use these. You are a ingenious!!!!
Thank you for the excellent tips!
How my mum taught me because she was a professional baker and had her own dessert business for 30 years, so the cake doesn't dome, she would measure around her cake pan with a paper towel, then cut it in half, then fold it and dunk it in a glass of cold water, squeeze most of the water out, open the towel again and take a long piece of foil the same measure as the pan and lay the wet towel in it and fold it inside the fiol to the width of your pan and wrap it around tight. This will 100 percent NOT dome your cake because the cake will be cooking evenly throughout. Works every time. Now, mum had cloth coolers as well that she made, but you can buy them on Amazon. They just look like a 2 to 3 inch belt that you can loosen to width and you just dunk that in water and it's reusable for about 30 bakes.
Its called a cake strip
Yes, it's such a great idea! Thanks for sharing.
That’s a diy cake strip she’s clever 💜
wow! so many tips i've never heard before! thank you so much! this taught me a lot!
Awesome tips here!! Thank you!!
I am happy I came upon your channel. Awesome tips!!!
Hi Jillian, I love all your tips and the quality of your video. New sub here. Hope to see you soon. 😊😍🤗
I love the quality of your videos! Keep up the great work.
I made one chocolate moist cake & i freezed it and wow its looks like fudgy moist cake & i love it thanks for sharing
What a brilliant vid. Thank you Jillian!
Thank you! I knew that toothpick rule was BS!
LOL! Thanks for commenting Gloria!
Sorry but no...I test all my cakes with the toothpick method or a knife and I haven't had a dry cake in years
The only use for a toothpick is to get all the bits of cake out in between your teeth and let some queen ants eat it.. 👸👑🐜🐜🐜🐜🐜🐜🐜🏃🏃🎅
Im too afraid of a cake that is mush in the middle. I have never had a dry cake. I like to make a cake 1 day before and leave at room temp. The frosting and cake moisten and blend after sitting. But 7 minute egg white is better made only a few hours before eating. Even with that, the cake is better made the day before.
My girlfriend told me when you can smell it......it's done! Usually I can smell it about a minute or two before the timing instructions. And yes, it continues to cook in pan after baking.
Thank you for all your valuable tips and your cake recipes! You are just too adorable! Love watching your videos which I just discovered. Love it!!!
Wow! What wonderful tips!!
Thank you for all the great information!
Thankyou for coolest tips.
Thank you so much⭐️⭐️⭐️⭐️⭐️
Wonderful and thank you for the info.
Thanks for sharing your tips .
Great tips! With the last one, though, I tend to think the plastic wrap would take off most of the icing when removing.
Thank you perfect. Was wondering why my carrot cake was coming out dry.
🙌much needed tips❤️ thanks alot
Thank you Jillian
Thank you Jillian. Great tips! How about adding little vinegar and wrapping the cake pan with moist cloth covered in tin foil while baking to keep the moisture in and avoiding dome formation?
I use the cake strips and they have worked for me!
What great tips! Thank you so much for sharing. Now a new subscriber. Can't wait to watch more of your videos.
Thank you! Great tips I will try.
Thank u sooo much for these useful tips
Using oil instead of butter makes for a softer cake once refrigerated, & more moist.
Great tip Megan - do you have a conversion for my fans? For example if it calls for 250g of butter would you sub in 250g of oil?
Yes it does but the TASTE isn’t good enough for me ( and I think everyone else agree that) I choose wait a little bit longer for the cake comes to room temperature and not use oil for my cakes unless it’s just a little bit ( thing you can do in order to moist the cake [ 1-2 tablespoons of oil ] ) ....
I found that out too. Oil. It even seems to keep getting more moist as it sits Yummmm
@@JillianButler has
Depends on the batter..and what texture and flavors.. It's All Science and preference. I prefer. Butter in my cakes.
👍Thank you. I’m no expert baker but I like to entertain and I have to say everything she said is the absolute truth. I no longer have dry cakes. 💞
So well explained.
Excellent tips from Jillian Butler.
Your explenetion is very clear.
So is your English
Thankyou for the great tips. Can you please give us that chocolate cake recipe you ate.😊
Hi Shulz, thanks! It's coming up in the next few weeks!
Thanks Jillian, You are life saver,
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Thanks for the tip jillian
I tried the freezing tip 😻😻😻😻
Did it work?
Yeah, we need to know if it worked?? :)
I'm ready to open a bakery now.
Some fantastic tips here. That is so interesting you said that about the clean stick. I'm new to baking but always though the cake would continue baking for a while after it came out because of heat retention. Thank you for clearing that up. Also interestingly my cakes take forever if I don't use the fan. It's an AEG oven and pretty new so it's s good oven.
Love the explanation of the simple syrup 👌🏽
Also, for chocolate cake, use hot, strong, fresh coffee instead of water! It brings out the flavor od the chocolate AND makes it moist. 😊 You wouldn't happen to need a worker in your cake shop would you? I'd work for free
😁
Doesn't the "hot" coffee mess up the cake? I've always heard to use room temp all the time. This is interesting.
LORRAINE J KOSCHOCK Not at all! It does thin the batter out a bit as it's the last ingredient to go in, but the results are divine!
Thank you so much. I truly appreciate the tip.
How great that we are all sharing our tips! Yes, I do the same thing with my devils food chocolate cake, hot espresso/coffee added last.
True I just made a red velvet with coffee it was amazing, did not taste the coffee at all!
1:22 My next oven will have a camera in it.
Hahahahah! 😂😂
😆😂
Haha u dn need, modern electric ovens have both top and bottom heater button.
Thank thank thank you for these tips!!!! Especially the one with the tooth pick and the moisturizer! New subscriber ❤️
Thank you for sharing!
Many thanks for your moist cake tips its extremely helpful mwah mwah
You are a genius. What about a cake caddy?
Best way to stop cake rise and prevent crust from drying out is a cake wrap. You can buy them but you can also make them by wetting paper towel and wrapping that in aluminium foil , placing around the cake tin sides. This prevents the sides cooking before the centre and thus stops cakes rising and forming a dome top. 😊
That sounds like a hell of a lot of messing around.. By the time I had done that, I would be already eating the uncooked cake mix.. 😷😷🎂🍰🍰😀🏃🏃🏃🏃🍪
Thank You for this! Great tips!!!
Awesome tips! Thank you!
Chill the cake a bit BEFORE wrapping/covering the total. That way the frosting won't stick to the covering, and there's no wastage nor damage to your frosted cake. Also, correspondingly, remove the wrapper BEFORE the cake thaws. By all means, thaw in the refrigerator first, before letting it sit on the counter to bring it to room temperature.
As for slicing, I like to portion-slice my cakes before freezing, where possible. That way you dont need to thaw the entire cake just to get a slice.
Hey. I’m making chocolate cake for my husband. His birthday is tomorrow. And i bake the cake today. I let it cool down and then wrap it in the cling wrap properly and then refrigerate it for 1 night. Would it be fine by tomorrow? Or is it gonna dry out? I have no idea
@@eshaabdul7620 It’s better to freeze it. If it’s wrapped in plastic wrap one day should be fine. I like to wrap my cakes when still warm. Like she said it keeps the moisture in.
Love the tips, knew a few and learned something new!! A couple questions though...on tip #2 do we wrap the cake after its cooled a bit even if I'm going to decorate after? And on tip #5 what if you have a lot of decoration on top that will get squashed by the wrap? Could I put it in a sealed cake container instead? Thanks again and I'm subscribing right now 😁
I was wondering about this one also! Sometimes I use a really fluffy, light, wispy frosting that never dries out and the plastic wrap would pull it off every time I covered it.
will try this one and add it on my vlog
Best tips I have ever hd. Thanks a lot for sharing them. Cheers
Thank you. I’m starting a vintage cake business in my small town, from my home in western Mass. Old fashioned good recipes from historical church recipe books. This site will really help me. I have been preparing two weeks out my cake rounds and freezing them. Should I do this while they are a bit warm?
Hi Gina, wow congratulations on starting your own business, I wish you all the luck in the world. What is your business called? If you would like to contact me directly for any advice please do. I can be reached at jillian@jillianscakery.com.au and I'm more than happy to help you with anything.
The answer to your question is yes. You'll want to wait until the heat from the cakes are almost totally cooled but when you put your palm on the cake it still warms it a touch. As far as exact temp, I've never actually thought about putting a thermometer in but I can do that next week and let you know. It's more of a lukewarm feeling just above body temp. This way the cake will not sweat too much but just enough to make that all important difference in moisture!
Looking forward to hearing from you and hope this helps. J
Jillian Butler two years later. I was watching your video again and see you left me this awesome message Thankyou
Jillian need to send you pics of my cakes. Please send me email. I stopped selling. I can’t make $ for the hours spent on some of these cakes, especially in this area in Western Mass. I gave it a go in my home kitchen and I received AWESOME reviews. All my cakes are completely homemade and I use All quality ingredients even my own Vanilla. When you see what I do with Some of the cakes you will see why I’m just not able to do a cake and come out with just $20 profit. Thank you so much for your response two years ago. Uggg so disappointing I did not receive notification. Sorry. I would have responded.
I learned something thank you for sharing
Love this video! I’ve learnt a lot. Thank you. 🙂
Great work mate - thanks
What I sometimes do, is to make the cake deliberately less sweet. Then later on, I poke the cake all over with a skewer, and pour simple syrup all over using a spoon. That way I achieve a moist cake that's not overly sweet. Works great.
Great tip. Thanks for sharing.
Why do you not have more subscribers ??? You are a goddess .
Awwwe, shucks! ;)
Love these tips. What I love most is that I already do them and you've validated me. ;) Thanks!!!
Brilliant!
Wow thank you sooo much .5 tips is a lot ..love it'
Hi thanks for all the information. Quick question do you let the cake thoroughly defrost before adding the simple syrup?
Hi Lynn, no you don't need to wait until its fully defrosted but make sure it's able to soak in the moisture. Too cold and it'll just roll off the sides of the cake and not actually soak into the cake!
Thank you for the tips, hope they work for me. Mine are always dry, except for the Jewish apple cake, which uses vegetable oil.
You are absolutely right! Thanks
So helpful thank you