Sooooo helpful!! This video and your icing one are saved, I watch them both periodically to remind me of tips I’ve forgotten! Thank you so much for these videos.
Oh wow I had no idea that baking strips make a difference, I did wonder how to make cake less of a dome affect. Then it it’ll save a lot of cutting off. Ohh I cannot wait to bake and try this now 😍🥰
You're are an awesome teacher (and obviously a great baker)! Thanks for this easy-to-follow guide and the video chapters plus the 'whys' behind your recommendations to give a handle for neurodivergent folks like me. It's very ADHD-baker friendly! A video like this might look quite straight forward but, as someone who has done teaching, I know it takes a LOT of preparation and work. Well done.
Thank you for this video! I had never heard of baking strips before, but now I am going to try them. I just discovered your channel and am enjoying your tutorials. You provide such great information!
Thank you for this! That is a perfect cake you showed there. I was concerned that cakes that tall wouldnt bake properly. I do like the strips. One other thing, especially for large cakes but useful for all, the heating cores that you put in center of cake batter…”flower nail” some call them too. They even out the baking process. Thanks again, love your tutorials!
Awesome video! Awesome tips and hacks. I have used the tin foil and paper towel and Wilton cake strips but yours actually look like they’d work even better and yea they’re free.👌🎉 Thank you ☺️
Hi Katie! 🌻 Thank you for this helpful video, five very good tips. I always weigh out my cakes before baking and 99.9% of the time they come out perfect. I also do the cake strips to help with the even baking, it does work, just like you showed us. Looking forward to your next helpful video, thank you!! Have a nice day Katie! 🌷
Was looking for help and so very thankful I found you! I'm anxious to try the pan strips. The pans would have to go on a cookie sheet correct? I didn't see any other way to keep them attached. Thank you, I have lots more to watch now🥰
Thanks for talking about room temperature butter! I have wondered about that lately. I guess there is a consensus that we all have rooms approx 68-70 degrees! In winter, we don't blast the heat and keep our home about 65 degrees so I found that temperature affected my "room temperature" butter.
Your videos are very helpful! I love how you explain and demonstrate your points, It really helps to see what is meant by room temperature or weighing the batter. May seem like common sense but when you have a lot going on in the kitchen with distractions, this is great. I do have one question. How long do you recommend before taking the cake out of the pan? I have had inconsistent results and hear a lot of conflicting advice.
Honestly I'm usually on time crunch so I always take my cakes out as soon as the pan is cooled off enough to handle! But I think it also depends a bit on the cake recipe and how delicate it is.
Thanks for the tips! What I want to know is how to bake THICCCKKK cake layers like in your video cover pic!! Lol do you fill the cake pans like half way and bake at lower temp or something or what??? 😭 I bake normal layers that aren’t too tall but I LOVE those thick beautiful fluffy perfect layers. Please help me out anybody!
I noticed you put your cake pans on a tray to bake. My question is since the oven has hot and cold spots do you at any time move the position of the pans during the baking?
The temperature and time depends on what kind of cake you are making and how much you fill the pans. I bake most cakes at 325 or 350 F. A lower temperature will take longer to bake the cake, but you will get a more even rise and less browning on the crust. I typically try to keep my oven racks in the center of the oven. For smaller butter cakes (say around 300 grams of batter or less) can start checking around 18-20 minutes, but they may take quite a bit longer. Again, it all depends on the recipe and your particular oven! Hope that helps 💕
Hi! Helpful tips. Givr me one more solution..i dont know where my inner cake layers fosting go!! Its either whipped out or absorbed when i stack two layers of cake.. What may the reason of this nd how to fix it?!
It depends on what kind of cake and what kind of frosting you make! You might try a different recipe, and you could also try putting more filling in between the layers.
@@BakingButterlyLove i tried both sponge cake and moist cake..i used butter cream frosting.. used whipped cream too..i put good amount of frosting but failed.. Ok i will try another day and let you know if i succeed.. Thank you
How do you pick your cake recipe? Some recipes are more dense, some you want to dye layers, etc. so what are some favorites when it comes to your recipes?
The baking strips blew my mind!!! I will start using them thank you!!
Sooooo helpful!! This video and your icing one are saved, I watch them both periodically to remind me of tips I’ve forgotten! Thank you so much for these videos.
Excellent tips! ❤❤❤❤
Oh wow I had no idea that baking strips make a difference, I did wonder how to make cake less of a dome affect. Then it it’ll save a lot of cutting off. Ohh I cannot wait to bake and try this now 😍🥰
You're are an awesome teacher (and obviously a great baker)! Thanks for this easy-to-follow guide and the video chapters plus the 'whys' behind your recommendations to give a handle for neurodivergent folks like me. It's very ADHD-baker friendly!
A video like this might look quite straight forward but, as someone who has done teaching, I know it takes a LOT of preparation and work. Well done.
I've been baking for years but learned a lot from this video. Thank you for sharing❤
Excellent video
Thank you so much!
Me and my mom are making multiple cakes for family members birthdays!
This was so helpful!
Keep it up!💗
Thank you for this video! I had never heard of baking strips before, but now I am going to try them. I just discovered your channel and am enjoying your tutorials. You provide such great information!
Thank you! I learned so much from just watching 2 of your videos so far!
Excellent video, just what I was looking for! Thank you Katie :)
Thank you for this! That is a perfect cake you showed there. I was concerned that cakes that tall wouldnt bake properly. I do like the strips. One other thing, especially for large cakes but useful for all, the heating cores that you put in center of cake batter…”flower nail” some call them too. They even out the baking process. Thanks again, love your tutorials!
Wow you answered all my questions, thanks! I knew I should've ordered the 3" pans...
Awesome video! Awesome tips and hacks. I have used the tin foil and paper towel and Wilton cake strips but yours actually look like they’d work even better and yea they’re free.👌🎉 Thank you ☺️
Thank you so much.These tips are so helpful.
Love your video. That is so helpful to have such details
Thank you for all this wonderful information! Also, you are adorable. ☺️🎂
Hi Katie! 🌻
Thank you for this helpful video, five very good tips.
I always weigh out my cakes before baking and 99.9% of the time they come out perfect.
I also do the cake strips to help with the even baking, it does work, just like you showed us.
Looking forward to your next helpful video, thank you!!
Have a nice day Katie! 🌷
Thanks for the kind comment Dalila! 💕
Two years of wasting money, fix in two videos. Thanks a million!!!!!!
Was looking for help and so very thankful I found you! I'm anxious to try the pan strips. The pans would have to go on a cookie sheet correct? I didn't see any other way to keep them attached. Thank you, I have lots more to watch now🥰
As always, excellent helpful tips and tricks to make me a better baker. You're the best!
Thank you, this video was super informative!
Valuable vid for the info!
If youre using an electric scale: turn on, put bowl/pan on, click mode, should be set to 0, add in batter/ingredient. Make sure it is on kg, #, etc.
Great video. Very helpful. 👍
Thanks for talking about room temperature butter! I have wondered about that lately. I guess there is a consensus that we all have rooms approx 68-70 degrees!
In winter, we don't blast the heat and keep our home about 65 degrees so I found that temperature affected my "room temperature" butter.
Hello😁. Please do you have a video for teaching how to make your vanilla cakes? They look incredibly soft and delish. Thanks
You videos are very good and tutorial
Your videos are very helpful! I love how you explain and demonstrate your points, It really helps to see what is meant by room temperature or weighing the batter. May seem like common sense but when you have a lot going on in the kitchen with distractions, this is great. I do have one question. How long do you recommend before taking the cake out of the pan? I have had inconsistent results and hear a lot of conflicting advice.
Honestly I'm usually on time crunch so I always take my cakes out as soon as the pan is cooled off enough to handle! But I think it also depends a bit on the cake recipe and how delicate it is.
Thank you soooo much I need these I'm baking yesterday and I kinda mess up
Thank you! 💕
Thank you!
Great tips.
Thank you so much x
Lard with a corn starch powder coat. Works every time. No need for parchment.
Please share the recipe for a vanilla cake like you show in the video
Do you bake the layers on middle rack of oven?
Thank u so useful tips
I love your videos!! Excellent tips and makes it sound so easy. The home made baking strips - is there a risk they catch fire? How do you avoid that?
I usually use 2" deep pans, if I use 8" diameter 3" inches deep do they need alot longer to cook
Thanks for the tips! What I want to know is how to bake THICCCKKK cake layers like in your video cover pic!! Lol do you fill the cake pans like half way and bake at lower temp or something or what??? 😭 I bake normal layers that aren’t too tall but I LOVE those thick beautiful fluffy perfect layers. Please help me out anybody!
I’m looking for the same answer
For your 6x3 inch pans, do you usually fill to 2/3 and about how long do you bake to get it to bake through?
The time totally depends on what cake recipe you're using! But yes generally I don't fill them up much more than 2/3 full.
I love my Daddio cake pans....mine have removable bottoms....I don't use anything else.
Is the cloth lining dry or wet when you put it around the baking pan?
Wet
Recipe on baking the cake?🥹
I noticed you put your cake pans on a tray to bake. My question is since the oven has hot and cold spots do you at any time move the position of the pans during the baking?
Luckily my oven tends to bake pretty evenly, but if I'm dealing with hot spots I'll rotate the whole tray halfway through the baking.
At what temperature and for hiw long (about) do you bake in the 6-inch pan, with the strips? And at which rack do you put these tall pans? Thank you
The temperature and time depends on what kind of cake you are making and how much you fill the pans. I bake most cakes at 325 or 350 F. A lower temperature will take longer to bake the cake, but you will get a more even rise and less browning on the crust. I typically try to keep my oven racks in the center of the oven. For smaller butter cakes (say around 300 grams of batter or less) can start checking around 18-20 minutes, but they may take quite a bit longer. Again, it all depends on the recipe and your particular oven! Hope that helps 💕
It will help. Thank you very much.
What size are ur cake plans
What's the recipe that you used in this video? Would be great if you had a simple sponge recipe to put these tips into practice.
Preaching
0:00
Can you layer with an 8x3 and 8x4?
Hi! Helpful tips. Givr me one more solution..i dont know where my inner cake layers fosting go!! Its either whipped out or absorbed when i stack two layers of cake..
What may the reason of this nd how to fix it?!
It depends on what kind of cake and what kind of frosting you make! You might try a different recipe, and you could also try putting more filling in between the layers.
@@BakingButterlyLove i tried both sponge cake and moist cake..i used butter cream frosting.. used whipped cream too..i put good amount of frosting but failed..
Ok i will try another day and let you know if i succeed.. Thank you
How do you pick your cake recipe? Some recipes are more dense, some you want to dye layers, etc. so what are some favorites when it comes to your recipes?
So what Pans do you use? How are your layers so thick?
lol @ 7:30
You talk too much
Then turn her off. Don’t be mean she is giving valuable information and for free. Be grateful!
You talk too much. Shh.