The CRAZY reason I use CORNSTARCH to get the softest cakes!
HTML-код
- Опубликовано: 8 сен 2024
- Read more about why I use cornstarch in my cakes here: cakesbymk.com/...
SHOP: www.amazon.com...
I've been getting a lot of questions lately about why I use cornstarch (also known as cornflour) in a lot of my recipes! Well today I reveal the very interesting reason as to why this is the case! :)
-------------------------------------------------------------
BAKING ESSENTIALS:
Cake Tins (8x3-inch) - amzn.to/3rb85Z1
Hand Mixer - amzn.to/447UW1A
Whisks - amzn.to/3Xt8dPL
Electronic Kitchen Scale - amzn.to/44muoJB
Glass Mixing Bowls - amzn.to/44bohIw
Spatulas - amzn.to/46w1UPe
Measuring Spoons & Cups - amzn.to/3Xv0oc4
Cake Release - amzn.to/3XwEs0k
Pastry Brush - amzn.to/447USim
NICE-TO-HAVE:
KitchenAid Stand Mixer - amzn.to/3Nz23c1
Cake Stand - amzn.to/3CVjpLi
Food Processer - amzn.to/3prTMP9
Immersion Blender - amzn.to/3ptjuCZ
CAKE DECORATING ESSENTIALS:
Offset Spatula - amzn.to/3qZPKxS
Piping Bags - amzn.to/3CRGKxp
Piping Tips - amzn.to/3NTZ8Mv
Cake Scraper - amzn.to/3plroOV
Steel Turntable - amzn.to/3JAG4Ag
Cake Boards - amzn.to/3CR8DG7
-------------------------------------------------------------
SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating - bit.ly/36HQv4p
= How to Make a Professional Wedding Cake From Home - bit.ly/354TMdM
= Mousse Cake From Scratch: Patisserie Style - bit.ly/3JCRxNM
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link: www.skillshare...
-------------------------------------------------------------
Blog: www.cakesbymk....
Instagram: / cakesbymk.nz
Facebook: / cakesbymk.nz
Music: RUclips Audio Library (Papov - Yung Logos)
If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)
Thanks for watching!
Am an amateur baker who pretty much bakes only for fun and home consumption only. I learned to bake from YT during lockdown and I add cornstarch to all my cakes and they turn out so good.
Kiesha427, How much corn starch do you use for cakes? Do you use all purpose flour?
@@sandilobianco6734 there's a general rule of thumb for flour. Cake flour is 7-9%, all purpose 10-12%, then bread flour overlaps 12-16%. That means the difference between two different cake and bread flours could be 3% or 9%. While annoying since you probably aren't going to know what percent your flour has, it's still a really small percent change.
Best and easiest approach is to take a recipe you already like and start playing around by replacing a small amount of flour with cornstarch. If you're not happy with results then adjust further and repeat until you are. Since we're talking single digit percent changes it won't take long to find the perfect ratio for the flour you're using.
😅😅😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊
CAN i USE THE STARCH WITH A BOXED CAKE MIX
Good for you New Zealand. Thank you for protecting your people.
Se llama fécula de maíz
It should be up to the people to decide if they want to protect themselves from using it or not, and not the government deciding for all. The government is NOT anyone's mother! That's called tyranny and only sheep are ok with that.
@@rogerthat5803 some people don't know and most people don't have time to research, also that's literally if the points of government dumba$$
Agreed 💯. Here in South Africa we only use cake flour & lets face it, how often does one eat cake?
@@rogerthat5803 I can only imagine how you run your household. Tyranny is what got us here. Good luck in having everyone having their own way. Oh, wait, I bet you want govt in some aspects and for them to be absent in others? lmao dummmb fccck
I looove the science behind baking. It's so fascinating. But I don't always have the time to research it all. So thank you so much for sharing this.💞 And I also love using corn starch in my cakes. It does make a difference.😋
I can vouch for this! I do the exact same thing each time I need cake flour and it is a wonderful tip. Irrelevant side note: I just LOVE your accent and your voice - I could listen to you all day! 💙✨
Her voice reminds me of Glenda Good Witch of the North from the Wizard of Oz. So cute.
I just love that you give the science behind the "why you should do ABC" it's really simplifying baking for me!👏🏾 Thanks! (I've been wondering why my bakes are often botched 😂😅. This is why)
Same here haha
I always wondered why you use cornstarch in your cake recipes… Now I know!!! Thank you for explaining it so well. I also love watching your videos, you explain your recipes so well. God Bless.
I love how you explain everything so beautifully. Thanks
I was just having the reverse conversation with a new bread baker. Knowing how to turn ap flour into bread flour by increasing the protein content or going in reverse is so useful, not to mention fun. You don't need a new recipe to bake a better cake or loaf, you just need to understand how to get the most out of your ingredients.
Love that you provide information on why you might use one ingredient or another. It helps us all be better bakers! I’m guessing there’s no value in the cornstarch trick for gluten-free flour since…no gluten. Or are there other benefits?
Glad to hear you're enjoying the videos Sherry! :D And hmm good question! I assume you wouldn't need it but haven't tested this out myself :)
I was one of those people who asked you why you use corn starch. I'm American and have never used cake flour! I live in Knoxville, TN where The White Lily Flour company was headquartered for most of my life. It's a very soft winter wheat flour and I don't know anyone who has access to it that uses any other kind of flour. I love knowing how to use corn starch with my White Lily flour now, because cake flour will never enter my home! Thanks MK! Hope you're feeling well!
So glad this was helpful Lisa! :) Might pay to check the protein content of the flour you use, it may already be low in protein, around 6-8% (if it's a soft wheat flour) so you won't even need to use a cake flour substitute :D. I am feeling a lot better these days Lisa, thanks so much :)
@@CakesbyMK I just checked the protein content and it's 9%. I'll try a cake using corn starch in one and not using it in another and see how it turns out. Thank you so much for responding.
My mom SWEARS by White Lily, and she grew up in Knoxville, and lives there now, so I suppose that makes sense!
Thank you very much, MK! You are always so kind and helpful too. Appreciate you sharing your talents with all of us. I’m definitely not going to spend the extra money to purchase cake flour, if adding cornstarch does the trick. 😊
I LOVE ANYTHING AND EVERYTHING SCIENTIFIC ABOUT COOKING , I BAKE A CAKE AND CUPCAKES ONCE A WEEK AND I SAW YOUR VIDEO AND ADDED THE CORNSTARCH AND I WAS OVERWHELMED BY THE CAKES WEIGHT !! THANK YOU AND YES I PUSHED SUBSCRIBE AND SO DID THE 34 PEOPLE I TOLD TOO FOR EXCELLENT COOKING AND BAKING TIPS !! 😋😀😉
Cornstarch comes in handy for alot of great recipes in my kitchen. Thanks for the tip!
Oh my goodness, one time I made cookies and used corn starch thinking I grabbed baking powder, those were the best lemon cookies ever! 🍪 😆
Thank you so much for the substitute recipe for cake flour. I became aware that my cakes were not as tender as they should have been and cornflour needed to be added but did not know the ratio. Thank you!
I used 2 to 3 tablespoons of cornstarch in every cup of flour before filling it with flour
Cornstarch is normally used in boxed cake. It tends to be softer than normal cakes anyway.
Yes, cake flour(containing corn starch) has been around for over a hundred years- For example, Swan Down cake flour brand has been in business since 1894!
I don’t think I want to use bleach in my cakes 😢. Won’t taste too good. I will use your substitute u mentioned. Thanks. I learn so much from your videos 🤗
Thank you for the explanation! I don't use corn starch, but have used tapioca flour in its place. I will try your red velvet with tapioca flour instead. With the way you explained it, it seems any gluten free flour will work!
I use a little cornstarch in my cakes and can testify to their amazing texture. So do it people, you won't be sorry. :)
Wow!
You were fun to watch!
AND I learned something (even though I rarely eat or bake cakes)
I still want to know how to better make them, just in case,
I'm forced to break my own rule.
Thanks from California USA
I add cornstarch to almost all my bake goods. Especially cookies. Stays moist for much longer.
Wow, really? How do you adjust the recipe for cookies with cornstarch -- would it be the same way she said here? (e.g. take 2 tablespoons flour out for each cup of flour and replace with 2 tablespoons cornstarch)? Thanks!
@ I just add 2tbs to any cookie recipe that don’t include it.
I love this idea! Thanks MK! I add a little cornstarch to my chocolate chip and peanut butter cookies. They come out with such a great texture.
Thanks, MK, for this video! I saw your recipe for Pineapple Cake and wasn't 100% sure if you meant the "white stuff" in terms of the corn starch. This is a great explanation! I am looking forward to trying your recipe today!
Thank you 💖! I was wondering why some of the videos suggest using corn starch or buttermilk and i thought that would make the cake gloopy and not rise well. Thanks for sharing the information i will try it from now since cake flour is not readily available where I live.
Great tip MK!!! Thank you for showing us how much corn starch to use too!
So smart truly appreciate all your knowledge for cakes and recipes. Love it!
Such a good explanation, simple, precise, clear. Suscribed and liked, keep up.
Good to know! Thanks for sharing this info! We can get cake flour here in the U.S., but I’m not interested in buying yet another ingredient that I will seldom use, and wind up sitting in my pantry to expire. I love substitutions and being resourceful!
Thank you so much, I'm learning so much from you, you are definitely a blessing. Am I correct in thinking, that for ever cup of flour you replace two tablespoons with cornflour? So 2 cups of flour replace 4 tablespoons with corn flour.
No corn flour. You have to use cornstarch
So happy to hear that! :D And yes that's correct - you can find the written recipe here: cakesbymk.com/recipe/cake-flour-substitute/
@@Boricua-lady cornstarch is called cornflour in New Zealand and the yellow stuff is cornmeal, she literally explained in the video, I think she mainly says cornstarch for an American audience
hi here in Southafrica we only use cake flour and bread flour most of the time....all purpose flour is very expensive and comes only in small packaging...so i dont use it
Hi. Am glad I found someone from South Africa. What is all purpose flour, in our case do we still need to add cornflour when using wheat cake flour?
Hi Nevasha! That's totally fine, if you do have cake flour then simply substitute both the all purpose flour and cornstarch in my recipes with cake flour :)
@@micadoh7749 No, there's no need to. Just use the cake flour as per the recipe
Funny enough it's the opposite here in the US. All purpose flour is the go to cheapest option. And all the other flour types like cake flour and bread flour r a bit more expensive and sold in smaller quantities.
Oh wow I had no idea about cake flour being banned here. I actually thought it must’ve been high grade flour 😂😂 just looked it up and that’s in fact high protein flour. Good thing I’ve never used it except for bread making before 😂😅
It’s banned in the uk and Europe too.
Cake flour is not high protein, it's very low at 5-8%. Bread flour is strong, usually over 11%. Pastry and AP fall in between those two.
@@sharonhill2602 i wonder why.
Haha oh no! Lucky you never ended up using the high grade flour 😅. And yeah I only found out last year when I was aggressively looking for cake flour and wondering why I couldn't find it anywhere haha xD
Same! I always wondered what it was
True.Learnt this from a TV show, tried n tested it N IT REALLY WORKS! Cake was soft N tender! YUM! 🤤
I'm a pastry chef, and I use your recipes all the time, can yo please do a cinnamon roll recipe?
Omg a pastry chef using my recipes?! This has to be the biggest compliment ever, I am honoured :D will keep a cinnamon roll recipe in mind for future videos :)
Wow! this is showing bakery is science! very informative!!
What's interesting is you can get or make cake flour that hasn't been bleached :)! It's harder to find though. It depends on the wheat used to make it and how finely it was sifted etc. Bob's red mill used to have one but I'm unsure if they still do 🤔! I don't blame NZ for banning the normal cake flour though, aside from health concerns its not great tasting anyway 😂
Tq MK cause I am cake lover and I am always interested with soft cakes & melted in my mouth
Ok I freaking adore and appreciate the background knowledge so thank you!
Excellent video and a money saver too.
I hope you’re feeling well. ❤
MK, thanks for sharing this tip! Lots of love to you Precious 🥰
Thank you for sharing your baking tips, you are a Lovely lady!
Wow. Good to know .❤ thank you
Thanks for sharing. Cake flour is costly here. So I can basically use all purpose flour, remove 2 tbsp and replace it with corn flour.
Did I get you correctly MK? 😅 😅
Interested in confirming this as well, so I'm leaving a comment under yours :)
Yes that's correct! :) It'll work for most recipes that call for cake flour. You can find the written recipe here: cakesbymk.com/recipe/cake-flour-substitute/
Thank you for the knowledge on the cake flour.
Thanks for sharing MK. Because I've always wondered why u used cornstarch.
Try adding a little bit of beetroot juice to the cake batter.
Extremely helpful! Thanks dear
OMG I love ur accent, u r pretty and talented ❤❤
Nice to know! Thank you for the explanation
Can you do a Russian honey cake ( medovik ) please
The yellow "stuff" is polenta in Australia
I think same thing here in NZ! :)
Thank you so much! This is so helpful. Thank you for sharing 😊
I'm definitely going to try it out.
Llppllllpll
Good to learn MK. Thank you
Thank you for one of the few ppl who explain the science behind the ingredients in baking! 👍 😊 🥮
I make a mean red velvet myself! I'm going to try your cornstarch technique too! 🥮👍😊
FROM INDIA ...THANKS FOR SHARING IMPORTANT TIPS...GOD BLESS
Thanks for explaining the differences between regular and cake flours, and how to make your own 🙏 You are such a delightful teacher ❣
It’s a nono in the European union too. We in the netherlands use Zeeuwse flour for cakes. It’s grown near the sea on silt ground and not useable for bread.
Love you mk ❤️❤️❤️.learns many things about baking from you .I love all your vedio.keep it up.
Thanks for the info MK. Thats a top tip!
Thank you for you tips and tricks 😊 i really appreciate your videos 💕
Thank you MK
So the secret is out now. Excellent video❤❤
In the US cake flour is made from soft wheat that naturally has a lower protein content than hard wheat or Durham wheat.
Never knew that about cake flour bleaching . Cool 🤔
Im sooooo glad I found your channel ❤
Thank you MK❤️🔥❤️🔥❤️🔥
Well i can't change a thing at your recipes. They taste amazing as they are .
THANK YOU, THIS IS GREAT INFO!!!
THANK U MK FOR THE TIP❤👌🙏
Great tip, loved your videos as always !!
Thank you MK, for sharing this interesting information. Just wondering, do you know, when using whole wheat flour (which has high gluten content than cake flour or even all purpose flour), does addition of corn starch makes it more spongy?
Any suggestions for eggless cakes to make it spongy would help.
Thanks 😊
MK... Love your channel... Love you... And I really Love cake... ❤️❤️❤️
Jazakallah KHAIR.. Well explained
Interesting!! I didn't know this.
Thank you for this
If you do this substitution when making cut out cookies for decorating they won't spread. I do this with sugar/gingerbread cookies at holiday times.
Thank you great tip!
Great tip
It's easy to add cornflour first to the measuring cup , then the rest of the flour than removing the same..
Thank's for the info. 👍
Thank you!!!
I’ve never cared for how my cakes turn out with cake flour. They always seen dry to me. I’ve always just used all purpose flour, but I might try this next time to see how things turn out.
So helpful ❤
Jazakallah khair for sharing
Really valuable, has anyone tried this recipe for tall cakes? Anyone experienced their cake collapsing ?
Oohh...excellent..👍 thank u..
Can I use cornflour and cake flour together because I live in the UK and plain flour for baking is basically cake flour( self raising flour)
Hi. If I use cake flour can I still add cornstarch by removing 2 tbl sp of cake flour and substituting with cornstarch?
Great video! Thanks for the info! Would adding cornstarch to a gluten-free flour mix work as well?
Hi, where do you get your cornstarch from?
I am also a kiwi and have had trouble finding it.
Shukrn for this tip..I would like to know if it can be used on scones and muffins..hope u don't mind my question
Thanks!
Thank you so much for the super thanks Christie! :D
I always did that, and corn starch is a great egg substitute in many vegan cake recipe
how do you do it?
@tiffany a. i will mix roughly about 1/ 2 cup of corn flour with 1/4 cup of water (equivalent to 4 eggs)
@@sivabalankaniapan8786 is the cake soft and fluffy?
@@YT-NS both.
@@sivabalankaniapan8786 thanks. Can you use this for every recipe?
Can you use cornstarch in self-raising flour too?
Can i use vagitable butter instead of dairy butter
can i use this for muffins and quick breads too?
So for your recipes can we just use the same amount of cake flour instead of regular flour and cornstarch? :)
In how many grams of flour we have to substitute 2tbs ??(eg:100 gm flour /2tbs corn flour)
Please show us how to make a perfect Nougat (not Marshmallow nougat)
Will keep this in mind for future recipes :)
Can I use cornstarch and baking soda when using cake flour