CAKE BASICS #1 - How to Bake a Cake (and troubleshooting common cake problems)
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- Опубликовано: 15 сен 2024
- Hey Cake Chums and welcome back to my channel! This week, I’m launching my brand new miniseries, Mr Baker’s Cakes: Cake Basics. Over the next few weeks, I will be taking you through all the basic skills you will need to master to be able to create beautiful and tasty cakes all of your own… starting with week one: How to Bake a Cake!
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I hope you enjoyed my latest video - what other videos would you like to see me make?
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Wow, after baking for many years, the idea of weighing the ingredients is a very novel one, and yes I'll surely be giving it a go. Looking forward to watching next Friday's video on torting and preparation. Thanks Rob.
sue winters Thanks for watching, Sue! 😊
@@MrBakersCakeSchool (sorry I meant to say .. according to the weight of the eggs ... )
@@suewinters3662 I figured... ;) x
Fab tutorial. Thank you!!! How much vanilla extract would you add for this recipe size? Thanks 😀
Sam Hill Oops! Well spotted... 🤦🏻♂️ I use one teaspoon of extract for every four eggs. x
Mr Baker's Cakes Great thanks 👍👍
So depending how many eggs I use like you mentioned would I go up In ingredients too or do they stay the same?
Yes, weigh the total number of eggs in their shells and then use that weight of the remaining ingredients. x
That zesting tool! 😍 I’ve never seen one like that, and I need it. Where might I find one?
If you head to my Amazon Store, you'll find one in my Baking Essentials list: www.amazon.co.uk/shop/influencer-acb09489
Hope that helps... :) x
Hi there, I am trying to work out how to determine the number of eggs to tin size and bake time. In this video you mention egg to tin size, but what about bake time? I know i have asked you elsewhere about the 6" time, so i think the chart is something like below
two x 6" cake tins : 4 eggs, 160 for 1 hour
two x 8" cake tins : 8 eggs, 160 for 1 1/2 hours
two x 10" cake tins : 12 eggs, 160 for ???? hours
two x 12" cake tins : 20 eggs, 160 for ???? hours
Could you please correct me?
I tend to bake larger, deep cakes at 150°C and I’ll bake an 8” for 90mins, a 10” for around 105mins and a 12” for 120 mins. However, I’ll tend to check all of them after about 90mins regardless and, over time, you tend to develop an instinct for how how much more time is needed.
@@MrBakersCakeSchool Thank you so much for this info, as always you are great help
If i was making a chocolate cake, how to I alter the flour using the weighing method.
For example for a plain cake, if I was using 4 eggs which weight 180grams I would use
- 180g of butter
- 180g of sugar
- 180g of self raising flour
For a chocolate cake, I presume I can not just add cocoa power as there will then be too much dry ingredients.
How do you know how much self raising flour and how much cocoa powder to use. I assume their total weight should equals the weight of the eggs, or does that affect how much rising agent is in the cake?
for example if I was using 4 eggs and they weight 180grams
- 180g of butter
- 180g of sugar
- ??g of self raising flour -- how much should this be
- ??g of cocoa powder -- how much should this be
A good rule of thumb is to replace approximately 20% of the self raising flour with cocoa powder. In your 180g mix, you would therefore use around 144g of flour and 36g of cocoa powder. You may also wish to add some additional baking powder to replace the raising agent you have lost by removing that portion of the flour.
The standard ratio for adding baking powder tends to be 2tsps for each 150g of plain flour, so for your 36g of cocoa powder I would use 1/2tsp of baking powder.
I hope that makes sense?
@@MrBakersCakeSchool Thank you for replying so quickly. It all makes sense, thank you so much for this info, you are a star
Hi, any tips for someone who is partially deaf and can't hear the cake 'sing' and it's a mud cake etc. Thank you for your great tutorial.
Alison Scurr Hi Alison, thanks for watching! I’m actually partially deaf too. If you do struggle with the singing test and you also don’t want to use a cake skewer, you can also use your finger to tap lightly in the center of the cake. It should feel firm and lightly springy to the touch. If the batter sticks to your finger or doesn’t produce a bit of resistance, it’s not done.
With a mud cake in particular, I tend to just trust the bake time. It is supposed to be a little bit fudgey in the middle, so that gives you a little bit of leeway and flexibility with the bake.
I hope this helps, but give me a shout if you need anything else. 😊
@@MrBakersCakeSchool Thank you so much.