This lady is such a wonderful teacher. Every stage of cake making fully explained…not only how it’s done but WHY it’s done. We live in wonderful times when such experts are so easy to access. (And measurements in metric also!)
Erin, you’re a wonderful teacher. And what a lovely surprise for the birthday girl from you and her very thoughtful mom. My grinch sized heart just thawed and expanded a bit.
I don't usually watch long video of baking/cooking but Erin you're such talented baker and teacher. You not only share the method, tips, recipe but also laugh in between. Your voice is just so smooth!! I'm hooked
I’ve seen this episode at least 10 times ! It’s one of my favorites! Can you imagine going to a restaurant and finding Erin McDowell sitting there!! ??? How cool would that be?! Erin ROCKS!!!!
Erin, this was such a lovely, warm and fuzzy Sunday evening watch here in Scotland. You are such a gem. Thanks for sharing all your knowledge with us and for generally being a wonderful human.
Erin, you are a total rock star. So thorough, clear and pleasant to listen to. We need to see more you and crave your wisdom of baking! We miss you back in the northeast!
Clicked to "just watch" a recipe. Didnt expect to learn some new tricks. But serendipity strikes and I am going to do this cake in the coming days for a 90th birthday. I am subbing to this delightful lady. ❤Cheers
I made it, and it was fantastic. Although I undercooked the custard I added extra vanilla all around. Everyone loved it. Thanks for sharing this recipe
I LOVE the long videos like this and I hope you’re able to find time to make more! It reminds me of the longer videos during the pandemic that focused on specific topics. Thank you for sharing your baking with us!
This cake is a movie! Loved it! What a great instructional video as well. Watching your videos has made me less afraid of trying to bake relatively delicate cakes like this one.
Happy Belated Birthday Annie! What a great Mom. Thank you, for being such a great teacher, Erin. Love how you give us the reason to do things a certain way. Learned a lot and loved every second.
man you really do have the world's most fitting and lovely typography for your personality and the whole presence of the show, you deserve way more subscribers yo!
Thanks so much! I’m so lucky to work with a super talented team! My channel is fairly young, so please share videos you love so we can continue to grow! ❤
Made this cake for my mom’s birthday and it was great. I scaled it down to a 3 layer 7” cake. One of my favorite tools to use for cakes is a cake strip around the pan so I get a nice even cake without too much browning. You’re a great teacher. I tend to follow along with the video directly as I’m going and I really like it when people say the exact measurement of the ingredient they’re using in the video. That’s my only critique and even then that’s personal preference. Great video
Thank you so much Erin for this awsomw video. Its amazing to watch an expert of such high calibre take the time to teach each step of cake making and decorating. You are so talented in both making and teaching. Please don't ever stop what your doing.❤❤❤
How ridiculously cute was that cube of butter in that tiny dish!❤ I can't believe I'm 44 and that kind of visual cuteness still gets me giggley and excited!
I also squee pretty much every time I use it. BUT it’s actually way more economical to buy the larger size if you bake a lot - and the paste is so much more shelf stable than vanilla beans ❤❤❤
@@erin-jeanne-mcdowell That’s good to know about the stability of it as compared the bean form. I admit that I will randomly open my small container of vanilla bean paste just to inhale deeply. 😀. Sometimes it’s the little things! Thank you for your channel and your baking wisdom that you share with us. Your joy shines through and our and your crew are very much appreciated!
I am so glad I found you channel! I watched you on Food 52 and hadn’t seen you in a while and missed you! You were THE reason I watched that channel. I’ll be here watching you from now on!! Thank you!!!🩷🩷
This receipe looks really good. I'm going to cut it down a 1/3 for 2 layers. I have made the no knead pizza dough twice. It is pretty good. I had never made pizza before.i used your pie crust technique for quiche. I wasn't perfect , but 80 percent better than when I attempted pie crust before. I have tried it for years and it was always a disaster. The fact that u explain the science behind all baking really makes the difference. Thank you so much.
Beautiful cake 🎂 !! Something I learned from a chef is to not separate your eggs using the back and forth cracked egg shell method. You run the risk of the jagged, sharp edges of the egg shell halves puncturing the yolk. Therefore, you might get egg yolk in your whites. I never thought of this before, but it makes total sense. Using your cupped hand is much better. Just a tip 😊
So many tips, a master class in cake baking! I like almond flavoring addition! My mom would add a touch of butter flavoring ( in pancakes too!) and that really added richness. Thanks for leveling tips and the reasoning behind it!
I have probably watched this more than a few times. I’m going to make this beautiful cake as my favorite is vanilla. Thank you for being so thorough. 🤩
This is truly beautiful to me…from start to finish. I adore vanilla also…and the frosting sounds amazing and the custard just makes it perfect. I can’t wait to make this for somebody …thank you dear Erin ✌️❤️😊
Hi, thank you for a great video and recipe. I think there may be a typo in the frosting recipe, it says 1/3 cup of sugar in the ingredients list but that sugar is not mentioned anywhere in video or recipe. The frosting was delicious though, made it w/o that 1/3 cup sugar
Thanks SO much for pointing this out so I could fix it - the recipe is all corrected now, and I really appreciate you pointing this out! www.erinjeannemcdowell.com/recipes/perfect-vanilla-cake
Spending an hour with Erin baking is my happy place! Love how you used all the eggs. When making macarons I use the leftover yolks to make french buttercream filling. Ermine buttercream is another favourite less sweet frosting. 🩷❤️🧡💛💚🩵💙💜🖤🤍🤎
What a great tutorial, from the almond flavouring to putting extra frosting on the air spots tip, loved it! Only one negative....I want a piece of cake now!
I made a mental note while reviewing the edits for this episode that I should start saving slices in the freezer so I’m not all hangry while watching the videos back 😂👀
Thanks Erin!💕 I learned a lot today, and as others have said you’re an excellent instructor!🙋🏾👍🏽 The cake looks fab and yes I will give this recipe a go for my next birthday celebration! Cheers!🙋🏾😀
Dear Erin, I too use butter plus vegetable oil in my cake batter, however I add the oil to the butter when I beat it. It gets even more fluffy just by combining butter and oil! Happy baking! 😊
wow! i just tasted the cake, without frosting or filling, and it taste amazing! vanilla moist sponge and the edges have a delightful thing crust or crunch. I love it! thank you for sharing this beautiful cake. and I get to use up some egg whites and a beautiful recipe. do you think I could use this to make a tres leche cake?
Hi Erin, thank you for your video! It was very interesting to learn about the russian Buttercream! I'm from Brazil and we use condensed milk for most of our icings and fillings and seeing it being taken down a notch is amazing! Not a fan of extremely sweet fillings, so the buttercream sounds great! I'm going to make a cake for my baby's gender revelation party and I'm leaning so much from you! Thank you and wish you all the best ❤
The timing of this couldn’t be better. My father’s bday is on Sep 8, and I plan to make him a red velvet layer cake. Your tips on assembly and decorating are extremely helpful when I make my father’s cake soon. Fortunately, I already have all the tools you use! On another note, it’s nice to see how something as simple as vanilla cake can look so luxurious and probably taste just as luxurious. Such a kind gesture to surprise your guest with yourself and your cake!
Erin, I Love Pie too its so much better than cake. But I Love a good dense moist vanilla cake. I am going to try your recipe. So glad I found you here on RUclips, you rock you explain things so well and you are fun! Thank you!!!!
Erin Jeanne McDowell is a true delight! It's my bday week (that's a thing right?) and this came at the perfect time for me to try a new EJM recipe. What a gift! :) Happy baking all!
I’m in the middle of baking this for my mom’s birthday! I’m switching up some of the flavors (raspberry white chocolate buttercream and lemon curd for the filling) but it’s all Erin’s techniques! Edit: for spelling because autocorrect is stupid
I made this cake it was very delicious and tasty But very dense then I made another half batch I substitute the milk with buttermilk and I added more 1/2 tablespoons of baking powder it turned softer than first one
Do we need to soak the cake before adding the frosting and filling or the cake is just moist enough and doesn’t need soaking? And can we use whipping cream instead of Russian buttercream or it won’t hold /firm up as much as the buttercream ?
I have that same Ateco turntable and it has definitely made a difference. Is Russian buttercream as stable as I’ve heard Swiss meringue buttercream is? I ask because I live in a humid area.
Russian buttercream is nice and stable in my opinion - but definitely different overall than meringue based buttercreams. Since you don’t have to make a meringue as the base (and meringue hates humidity), it could be a good choice for you! ❤
Hi Erin! Glad you started your own channel and I’m here for it. Question, Will you explain which butters are best to use for cakes, cookies, and pastry? I recently found some cheap butter and it seems to have too much water in it and my no bake cookies took much more oatmeal than should be required. Thank you, thank you! 😊
Just subscribed I really like how you explain everything so calmly and knowledgeable Am trying to improve by baking Which I do love to bake It is my relaxing time 😊from Barbara
Firstly, thank you for sharing a basic white cake. It is something all of us can build upon and customize it to our own needs. I was wondering why you didn't use cake and pastry flour. Is it because all purpose might give more strength for a higher cake?
While I do use cake and pastry flours in my recipes, I also try to keep as many recipes as I can using standard or common ingredients folks may already have or are easy to find! Cake flour is easy to find where I live, but I learned while living on the East Coast it isn’t as common everywhere! Since this is sort of a general vanilla cake, just wanted to keep it easy for folks! I promise this cake is plenty moist and tender just using all purpose flour, though! ❤
there are so many useful techniques in this video, not just specific to this recipe. i came away from this know a little more...and wanting to eat that cake.
Thank you for this wonderful video! I was hoping you could help me with an issue I keep having. Whenever I try this method of frosting a cake where I put the frosting on and then smooth and scrape it off, I always end up taking off too much, and then I'm disappointed because there isn't enough! How do you know when to stop scraping/you have the correct amount of frosting on the cake? Thank you!
The best advice I can give is to start with a whole lot, so that as you scrape some away, it doesn't remove it all! But it also has to do with how much pressure you're applying, try to use less/gentler pressure, and less frosting will come off when you do! And don't be afraid to re-apply to any "naked" spots and go again! This style of buttercream can handle that/it won't become overworked like whipped cream, for example!
Definitely! I try to develop recipes that don’t dome too much, but cake strips are especially great for some recipes and/or if you have a finicky oven! 🫶
There is sweetened condensed milk, which contains sugar, and also melted white chocolate, which contains sugar. No additional sugar beyond those ingredients! ❤
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
This lady is such a wonderful teacher. Every stage of cake making fully explained…not only how it’s done but WHY it’s done. We live in wonderful times when such experts are so easy to access. (And measurements in metric also!)
@@fedupwelsh7211 The whys are so useful! They really help you avoid making mistakes and understand what to do if something does go wrong.
❤The best!!!! 😊😊😊😊
And she’s so relaxing to watch ❤😍
Right ? Fabulous channel
Fantastic teacher
I can't believe I just watched a 56 minute video about cake. Erin you're the best!
As a new baker - you have taught me so much about baking! You are are such a great teacher and one of my favorite baking RUclips channels!!!
best baking teacher, hands down
Just trying to put more frosting in the world 🤗🫶
Erin, you’re a wonderful teacher. And what a lovely surprise for the birthday girl from you and her very thoughtful mom. My grinch sized heart just thawed and expanded a bit.
Nearly 60 minutes of Erin? Giving that unexpected year-end bonus feel. 🥳
You are probably the best educator I have seen on You Tube. I think I can make your cake at my house! Thanks very much.
Thanks so much ❤❤❤
I don't usually watch long video of baking/cooking but Erin you're such talented baker and teacher. You not only share the method, tips, recipe but also laugh in between. Your voice is just so smooth!! I'm hooked
I’ve seen this episode at least 10 times ! It’s one of my favorites! Can you imagine going to a restaurant and finding Erin McDowell sitting there!! ??? How cool would that be?! Erin ROCKS!!!!
Erin, this was such a lovely, warm and fuzzy Sunday evening watch here in Scotland. You are such a gem. Thanks for sharing all your knowledge with us and for generally being a wonderful human.
I love the long form videos with start-to-finish instructions!
Beautiful slices and equal fillings in the layers! What a lucky woman to have such a thoughtful mom and receive one of your works of art.
Just found my new favorite baker to follow! I bought her pie book. It’s amazing. 🎉
What a lucky person to not only meet you, but to get a beautiful cake, too! You are a great instructor and with a delightful personality!
Erin, you are a total rock star. So thorough, clear and pleasant to listen to. We need to see more you and crave your wisdom of baking! We miss you back in the northeast!
Clicked to "just watch" a recipe. Didnt expect to learn some new tricks. But serendipity strikes and I am going to do this cake in the coming days for a 90th birthday. I am subbing to this delightful lady. ❤Cheers
I made it, and it was fantastic. Although I undercooked the custard I added extra vanilla all around. Everyone loved it. Thanks for sharing this recipe
@@fastcoffee9878 So glad you enjoyed it! NEVER TOO MUCH VANILLA! ❤
😮what an amazing tribute to the world of vanilla lovers. Best v-cake EVER‼️you are a darling of an artist❤
Looks amazing!! 🎉🎉
I’ve just saw your post and I’m in awe thank you for sharing your experience ❤
I LOVE the long videos like this and I hope you’re able to find time to make more! It reminds me of the longer videos during the pandemic that focused on specific topics. Thank you for sharing your baking with us!
This cake is a movie! Loved it!
What a great instructional video as well. Watching your videos has made me less afraid of trying to bake relatively delicate cakes like this one.
I'm jealous of that extra large bottle of vanilla bean paste @ 22:33 😃
A dream gift for any baker 👀🫶
Thank you for a a beautiful cake for celebration! I do believe I will attempt!
Tillamook butter! Love from Oregon! I’m glad you enjoy one of our favorite local products.
Happy Belated Birthday Annie! What a great Mom. Thank you, for being such a great teacher, Erin. Love how you give us the reason to do things a certain way. Learned a lot and loved every second.
man you really do have the world's most fitting and lovely typography for your personality and the whole presence of the show, you deserve way more subscribers yo!
Thanks so much! I’m so lucky to work with a super talented team! My channel is fairly young, so please share videos you love so we can continue to grow! ❤
Made this cake for my mom’s birthday and it was great. I scaled it down to a 3 layer 7” cake. One of my favorite tools to use for cakes is a cake strip around the pan so I get a nice even cake without too much browning. You’re a great teacher. I tend to follow along with the video directly as I’m going and I really like it when people say the exact measurement of the ingredient they’re using in the video. That’s my only critique and even then that’s personal preference. Great video
Thank you so much Erin for this awsomw video. Its amazing to watch an expert of such high calibre take the time to teach each step of cake making and decorating. You are so talented in both making and teaching. Please don't ever stop what your doing.❤❤❤
this is really baking for absolute beginner dummies ....like me..!!! thank you so so much
How ridiculously cute was that cube of butter in that tiny dish!❤ I can't believe I'm 44 and that kind of visual cuteness still gets me giggley and excited!
Sorry, meant to say two of her cookbooks at the age of 80!! She is such a refreshing woman who loves to share her skills with everyone!
This is my dream explanation video for buttercream. Thank you as always for an exceptional teaching moment.
Love this show....so fun, informative, excellent in all ways!
I so enjoy everything you do, Erin! Like someone else said I just watched almost an hour of a cake being baked. Love it!
I love that you surprised your fan with such a lovely cake. Well done, Erin! 😀🎂
That’s a massive container of vanilla bean paste! I am sooooo envious! Me want!
I also squee pretty much every time I use it. BUT it’s actually way more economical to buy the larger size if you bake a lot - and the paste is so much more shelf stable than vanilla beans ❤❤❤
@@erin-jeanne-mcdowell That’s good to know about the stability of it as compared the bean form. I admit that I will randomly open my small container of vanilla bean paste just to inhale deeply. 😀. Sometimes it’s the little things! Thank you for your channel and your baking wisdom that you share with us. Your joy shines through and our and your crew are very much appreciated!
Divine! I’m absolutely making this cake. The more vanilla the better! Love it! ❤
I am so glad I found you channel! I watched you on Food 52 and hadn’t seen you in a while and missed you! You were THE reason I watched that channel. I’ll be here watching you from now on!! Thank you!!!🩷🩷
Thanks so much for joining me here! Super excited to keep sharing recipes + videos 🫶
This receipe looks really good. I'm going to cut it down a 1/3 for 2 layers. I have made the no knead pizza dough twice. It is pretty good. I had never made pizza before.i used your pie crust technique for quiche. I wasn't perfect , but 80 percent better than when I attempted pie crust before. I have tried it for years and it was always a disaster. The fact that u explain the science behind all baking really makes the difference. Thank you so much.
So happy to help you on your baking journey! Hope your 2 layer cake turns out perfectly ❤❤❤
Beautiful cake 🎂 !! Something I learned from a chef is to not separate your eggs using the back and forth cracked egg shell method. You run the risk of the jagged, sharp edges of the egg shell halves puncturing the yolk. Therefore, you might get egg yolk in your whites. I never thought of this before, but it makes total sense. Using your cupped hand is much better. Just a tip 😊
You are truly amazing and I hope I can be like you. I bake a puffy cake for my friend’s birthday. It is nice of you that you explained all the steps.🎀
Ms. Erin, I declare you as my personal at-home pastry arts teacher 😆 The buttercream recipe sounds delicious and I will be trying it soon! Thank you👍
So many tips, a master class in cake baking! I like almond flavoring addition! My mom would add a touch of butter flavoring ( in pancakes too!) and that really added richness. Thanks for leveling tips and the reasoning behind it!
I have probably watched this more than a few times. I’m going to make this beautiful cake as my favorite is vanilla. Thank you for being so thorough. 🤩
Beautiful cake and thanks for the baking and decorating tips
Thank you so much for another wonderful recipe Erin! This came in perfect timing for my vanilla loving daughters birthday! You are a beautiful soul!
OMG! If Erin brings a cake to my birthday like that, I'll pass out and need an ambulance! What an amazing surprise!! :)
Awwwww! You are so much fun and explain things so well!! I will never have the patience to do this, but boy do I admire you!! Beautiful work!
Oh I am going to try this. Great job lady.
So much helpful information in this video. Erin, you’re the best!
Amazing technique and teacher ❤
This is truly beautiful to me…from start to finish. I adore vanilla also…and the frosting sounds amazing and the custard just makes it perfect. I can’t wait to make this for somebody …thank you dear Erin ✌️❤️😊
YOU’RE IN TOWN?? That’s so cool! I just found your show and I’m loving it so far.
That little bit of almond extract is everything!
What a wonderful video! I decorated cakes for years and never learned to frost efficiently like this!! Thank you!
Hi, thank you for a great video and recipe. I think there may be a typo in the frosting recipe, it says 1/3 cup of sugar in the ingredients list but that sugar is not mentioned anywhere in video or recipe.
The frosting was delicious though, made it w/o that 1/3 cup sugar
Thanks SO much for pointing this out so I could fix it - the recipe is all corrected now, and I really appreciate you pointing this out! www.erinjeannemcdowell.com/recipes/perfect-vanilla-cake
I tried the buttercream recipe and it was perfect. thanks Erin
So glad you loved it - truly one of my all time favorites!!! Happy Baking!
Spending an hour with Erin baking is my happy place! Love how you used all the eggs. When making macarons I use the leftover yolks to make french buttercream filling. Ermine buttercream is another favourite less sweet frosting.
🩷❤️🧡💛💚🩵💙💜🖤🤍🤎
So sweet!! In more ways than one ❤❤❤❤
Thank you for the very instructive video as well as such a beautiful ending! It brought tears to my eyes 😂
I'm in love🎉! Hugs from México City!
Looks great!
What a great tutorial, from the almond flavouring to putting extra frosting on the air spots tip, loved it! Only one negative....I want a piece of cake now!
I made a mental note while reviewing the edits for this episode that I should start saving slices in the freezer so I’m not all hangry while watching the videos back 😂👀
Thanks Erin!💕 I learned a lot today, and as others have said you’re an excellent instructor!🙋🏾👍🏽 The cake looks fab and yes I will give this recipe a go for my next birthday celebration! Cheers!🙋🏾😀
You are a good baker and teacher. Thank you
Dear Erin, I too use butter plus vegetable oil in my cake batter, however I add the oil to the butter when I beat it. It gets even more fluffy just by combining butter and oil! Happy baking! 😊
Thanks for a great detailed video 😊 brought the flexible scrapper to see if I can get cleaner edges especially when using heart cake pans xx❤
wow! i just tasted the cake, without frosting or filling, and it taste amazing! vanilla moist sponge and the edges have a delightful thing crust or crunch. I love it! thank you for sharing this beautiful cake. and I get to use up some egg whites and a beautiful recipe. do you think I could use this to make a tres leche cake?
Erin you are AWESOME!!!🙏🏽💜🦋🎂
Thanks for tuning in!!!!
This cake looked absolutely delicious and I think I will try to make it; this tutorial was very informative and thanks😊
That was amazing with very good instructions to detail. I am a self made baker, I love trying new recipes. Will definitely be making this cake 🎂
Fab tutorial😊
Hi Erin, thank you for your video! It was very interesting to learn about the russian Buttercream! I'm from Brazil and we use condensed milk for most of our icings and fillings and seeing it being taken down a notch is amazing! Not a fan of extremely sweet fillings, so the buttercream sounds great! I'm going to make a cake for my baby's gender revelation party and I'm leaning so much from you! Thank you and wish you all the best ❤
The timing of this couldn’t be better. My father’s bday is on Sep 8, and I plan to make him a red velvet layer cake. Your tips on assembly and decorating are extremely helpful when I make my father’s cake soon. Fortunately, I already have all the tools you use! On another note, it’s nice to see how something as simple as vanilla cake can look so luxurious and probably taste just as luxurious. Such a kind gesture to surprise your guest with yourself and your cake!
Happy birthday to your dad! ❤
This looks perfect. A celebration of vanilla without too much frosting.
Yes! The custard truly makes it “just right”, plus some moisture soaks into the cake, which makes it just 🤌
@@erin-jeanne-mcdowell And that custard looks great, too! Some custards have an unpleasantly slimy texture, but that looks nice and creamy.
Wonderful and informative content ❤
Erin, I Love Pie too its so much better than cake. But I Love a good dense moist vanilla cake. I am going to try your recipe. So glad I found you here on RUclips, you rock you explain things so well and you are fun! Thank you!!!!
Even us pie lovers can appreciate a good cake! I definitely crave it sometimes!!! ❤ thanks for tuning in!!
Erin Jeanne McDowell is a true delight! It's my bday week (that's a thing right?) and this came at the perfect time for me to try a new EJM recipe. What a gift! :) Happy baking all!
Thank you!!❤❤❤❤
Love this channel! And I just bought her pie book. I love baking pies but I seem to bake the exact same crust and filling year after year.
Thanks so much for the kind words! Hope you love your new book! ❤
🤣🤣🤣 Super enjoyed this one, as much as I enjoyed The Ultimate Chocolate cake episode
Yay! I love cake!!!
The sweetened condensed milk icing is knew to me, very excited gonna try it!
I’m in the middle of baking this for my mom’s birthday! I’m switching up some of the flavors (raspberry white chocolate buttercream and lemon curd for the filling) but it’s all Erin’s techniques!
Edit: for spelling because autocorrect is stupid
That cake sounds so delicious! Happy belated b-day to you mom!!! 🍰
I made this cake it was very delicious and tasty But very dense then I made another half batch I substitute the milk with buttermilk and I added more 1/2 tablespoons of baking powder it turned softer than first one
Thank you soooo much Erin you are the Best❤❤❤❤❤❤
This looks lovely, it would pair nicely with fresh raspberries in the filling
Oh you’re using your mini spatula 😂 love it! Thank you for this video, I’m going to make this!🙋♀️ you’re the best Erin!
Thanks for tuning in ❤
Can I add 8 ounces of dark chocolate ganache instead of the white chocolate.? I'm looking to make a chocolate buttercream...
Do we need to soak the cake before adding the frosting and filling or the cake is just moist enough and doesn’t need soaking?
And can we use whipping cream instead of Russian buttercream or it won’t hold /firm up as much as the buttercream ?
I have that same Ateco turntable and it has definitely made a difference. Is Russian buttercream as stable as I’ve heard Swiss meringue buttercream is? I ask because I live in a humid area.
Russian buttercream is nice and stable in my opinion - but definitely different overall than meringue based buttercreams. Since you don’t have to make a meringue as the base (and meringue hates humidity), it could be a good choice for you! ❤
Hi Erin! Glad you started your own channel and I’m here for it. Question, Will you explain which butters are best to use for cakes, cookies, and pastry? I recently found some cheap butter and it seems to have too much water in it and my no bake cookies took much more oatmeal than should be required. Thank you, thank you! 😊
Just subscribed I really like how you explain everything so calmly and knowledgeable Am trying to improve by baking Which I do love to bake It is my relaxing time 😊from Barbara
Firstly, thank you for sharing a basic white cake. It is something all of us can build upon and customize it to our own needs. I was wondering why you didn't use cake and pastry flour. Is it because all purpose might give more strength for a higher cake?
While I do use cake and pastry flours in my recipes, I also try to keep as many recipes as I can using standard or common ingredients folks may already have or are easy to find! Cake flour is easy to find where I live, but I learned while living on the East Coast it isn’t as common everywhere! Since this is sort of a general vanilla cake, just wanted to keep it easy for folks! I promise this cake is plenty moist and tender just using all purpose flour, though! ❤
Can vanilla extract be used if I don't have vanilla paste? This cake recipe looks delicious and I love vanilla cake!
Yes! If you click through to the recipe, I provide quantities for both paste and extract! ❤
there are so many useful techniques in this video, not just specific to this recipe. i came away from this know a little more...and wanting to eat that cake.
Thank you for this wonderful video! I was hoping you could help me with an issue I keep having. Whenever I try this method of frosting a cake where I put the frosting on and then smooth and scrape it off, I always end up taking off too much, and then I'm disappointed because there isn't enough! How do you know when to stop scraping/you have the correct amount of frosting on the cake? Thank you!
The best advice I can give is to start with a whole lot, so that as you scrape some away, it doesn't remove it all! But it also has to do with how much pressure you're applying, try to use less/gentler pressure, and less frosting will come off when you do! And don't be afraid to re-apply to any "naked" spots and go again! This style of buttercream can handle that/it won't become overworked like whipped cream, for example!
@@erin-jeanne-mcdowell Thank you! Ill try that next time. This cake looks BEAUTIFUL!!
Wild Child is the cutest spot! I hope when TS comes back to KC, she’ll ask for some baking assistance 🤪
Hi! Love your videos! Thanks ❤
Do you have a gluten free vanilla cake recipe? Thanks in advance!
Have you ever used cake strips to keep the layers level?
Definitely! I try to develop recipes that don’t dome too much, but cake strips are especially great for some recipes and/or if you have a finicky oven! 🫶
Is there sugar in the frosting?
There is sweetened condensed milk, which contains sugar, and also melted white chocolate, which contains sugar. No additional sugar beyond those ingredients! ❤
I just made this cake and served it. It was a hit! Thank you EJM
I can't stop laughing when you stopped "for the proof"
..ate the top part of the cake 😂