I have the hardest time with larger cakes. I can't figure out batter measurements for 10 and 12 inch pans( I've made some huge oven messes!). Also, even when using flower nails, my cakes fall in the center. What am I doing wrong? Could it be my oven? Please help!!! Love your channel btw!! Awesome videos!!!❤
Well it could be a couple things, and you are not alone in this! WHen it comes to figuring out how much batter to use in the larger pans, I stick with filling them the same as smaller pans. It depends on the recipe since they all rise differently. For mine, I stick with about 2/3 full. Mine don't tend to rise too much. You may want to try using a flower nail in the middle of the larger pans to distribute the heat more evenly. Wilton also has some fabric straps you can soak in water and wrap around the pans so they rise more flat all the way. If they sink in the middle you could also try turning up the mixer to about 6 and letting the batter mix for 2 minutes. This incorporates more air. This does help me. You may also want to check that your oven temp is correct, If it is too low then it will not rise enough in the middle. I have heard of people turning the heat up for like the first 5 minutes of baking and then turning it down. Supposedly the burst of heat will activate it to rise faster in the middle. I hope something here will help!
Beautiful cake! When you say chilled...do you typically freeze before stacking? When I just chill in the fridge and try to pick up to stack, I always get damage.
@@sophisticakesbymary ok I’m waiting and I hope I get tagged. Cause I’m thinking of doing wedding cakes next year. So I need all the help I can get from experienced bakers/ teachers as yourself. Once again thank you so much.
Well that is a long answer:) Short answer would be that I add a dowel thru all of the tiers before transporting and then deliver in an insulated box with dry ice around the base. The dry ice keeps it cold but does not add condensation.
![BOLIVIA vs. COLOMBIA [1-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 9](http://i.ytimg.com/vi/zg15uVWjuf4/mqdefault.jpg)
![VENEZUELA vs. ARGENTINA [1-1] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 9](http://i.ytimg.com/vi/SJfoPdeOPCQ/mqdefault.jpg)
You're right it is simply elegant. Thank you for sharing and keep on caking 💜
Such a simple yet sophisticated one. I’d love to have this for my wedding ☺️
Aw thanks:) We all make them, just not everyone admits it:)
Beautiful as always 💕🏴 you are such an inspiration 💐
Thank you so much!
Beautiful. Thank you for sharing.
Very sophisticated, I'd love this for my wedding anniversary next year june😉😀😀
Wish I could do it for you!
You make it look sooo easy beutiful. ❤️💐💐
Wowww it's literal perfection
Simply beautiful...i love it.
👏💐❤Thank you so much! Beautiful!
So helpful, thank you!
Elegant! Thank you
Where did the bobo straws sit under your stacked cakes I couldn’t see under each cake? Will they slide?
Waww i really love it ,
一直非常喜歡妳的視頻‘
我很高興！
Wǒ hěn gāoxìng!
Beautiful cake!!! what size cake pans did you use for each tier?
This was a 6, 8, 10" cake. 3 layers in each tier:)
@@sophisticakesbymary thank you for answering. How many guests would that feed?
Beautiful Cake. What the wait this cake?
Thank you very much for your tips and cake is very beautiful 😍
Is it possible to show how to transporting the cake 💐
I actually have a tutorial on that! Let me find the link.
ruclips.net/video/QdOz9KLReR0/видео.html
Beautiful
Thank you
🤩🤩🤩🤩
Wow 🤤🤤🤤🤤
I have the hardest time with larger cakes. I can't figure out batter measurements for 10 and 12 inch pans( I've made some huge oven messes!). Also, even when using flower nails, my cakes fall in the center. What am I doing wrong? Could it be my oven? Please help!!! Love your channel btw!! Awesome videos!!!❤
Well it could be a couple things, and you are not alone in this! WHen it comes to figuring out how much batter to use in the larger pans, I stick with filling them the same as smaller pans. It depends on the recipe since they all rise differently. For mine, I stick with about 2/3 full. Mine don't tend to rise too much. You may want to try using a flower nail in the middle of the larger pans to distribute the heat more evenly. Wilton also has some fabric straps you can soak in water and wrap around the pans so they rise more flat all the way. If they sink in the middle you could also try turning up the mixer to about 6 and letting the batter mix for 2 minutes. This incorporates more air. This does help me. You may also want to check that your oven temp is correct, If it is too low then it will not rise enough in the middle. I have heard of people turning the heat up for like the first 5 minutes of baking and then turning it down. Supposedly the burst of heat will activate it to rise faster in the middle. I hope something here will help!
@@sophisticakesbymary thank you!! I will take all of this info into consideration for my next large cake!!
Beautiful cake! When you say chilled...do you typically freeze before stacking? When I just chill in the fridge and try to pick up to stack, I always get damage.
Typically I do put them in the freezer. But only for about 10 minutes.
Hi Mary. A quick question can you do a video on how we can charge for wedding cakes. It’s kinda difficult and different
I am due to do a tutorial that is more question oriented, and I do get how confusing it can be. I will try to get to that soon:)
@@sophisticakesbymary ok I’m waiting and I hope I get tagged. Cause I’m thinking of doing wedding cakes next year. So I need all the help I can get from experienced bakers/ teachers as yourself. Once again thank you so much.
Fabulous cake !!!Where can I get that instrument?
There is a link in the description:)
Got it thanks!
👍👏💕💕💕💐💐💐
Why are alot of the cakes you bake have a sunken center??
Kindly share the recipe for your white butter cream
ruclips.net/video/X0MioKuiELk/видео.html Here you go!
How do you transport your cakes and worry about they sliding off?
Well that is a long answer:) Short answer would be that I add a dowel thru all of the tiers before transporting and then deliver in an insulated box with dry ice around the base. The dry ice keeps it cold but does not add condensation.
Could you please share the recipe foe your cake?
For now I can't since we use a lot of my recipes at the bakery I work at:(
@@sophisticakesbymary no it's totally fine but thanks anyways!