My yellow sheet cake notes for disabled 9 oz (255 g) bleached cake flour 12 ¼ oz (347 g) sugar 1 ¼ tsp baking powder ¼ tsp baking soda ½ tsp table salt ½ cup buttermilk 4 large whole eggs 2 yolks 1 Tbsp vanilla extract 1 stick (½ cup, 113 g) unsalted butter ½ cup vegetable oil This is a high ratio cake, which means there is more sugar than flour. A different mixing method than the traditional creaming method is used with high ratio cakes. Bleached cake flour is important to the texture of this cake. First, cake flour has less protein than plain or all-purpose flour. Second, the process of bleaching damages starch in the flour, changing the way it interacts with water so that more of the starch is gelatinized. This creates a sturdy structure for the cake that is fluffy and less dense than if all-purpose flour had been used. Grease and flour a 9x13” (23x33cm) cake pan. Set aside. Preheat oven to 350°F (177°C) Combine dry ingredients in the bowl of a mixer. Stir. Set aside. Combine buttermilk, eggs and additional yolks, and vanilla. Whisk with fork. Add butter and oil to flour mixture. Mix on low about 30 seconds until butter is combined and mixture looks like sugar cookie dough. Switch to medium for about a minute. Scrape down sides of bowl. Return to slow speed and gradually add egg mixture while mixer is running. Scrape bowl and beater. Mix on medium-high about 3 minutes. Pour batter into prepared 9x12” cake pan. Even it out with a spatula, then whack the pan on the countertop a few times (about 5) to level and release large air bubbles. Bake at 350°F (177°C) until toothpick inserted in center comes out with just a few crumbs attached, in 28-32 minutes. Let cool completely at room temperature, at least 2 hours. Chocolate buttercream frosting 2 ounces bar chocolate, 60% bittersweet, chopped fine 9 oz (255 g) confectioners (powdered or icing) sugar 1 ½ oz (43 g) cocoa powder ¼ tsp salt 8 Tbsp (1 stick, ½ cup, 113 g) unsalted butter, softened, cut into pieces ¼ cup (59 ml) hot water Melt chocolate in microwave, starting with 45 seconds on high, the 15 seconds at a time until melted. Set aside. Combine dry ingredients, butter and hot water in the bowl of a stand mixer with a whisk attachment. Mix on low speed until it starts to come together, about 20 seconds. Increase to medium to add air, about 1 minute, scraping as needed. Add melted chocolate and mix on low speed until incorporated. Let frosting set up at room temperature 30-40 minutes to develop texture needed to become spreadable. Frost cake and refrigerate 20 minutes to set up.
My video notes for chewy peanut butter cookies. Recipe notes made accessible to disabled since print recipe is behind a paywall. Makes 24 cookies. 7 ½ oz (213 g) AP flour 1 tsp (5 ml) baking soda 1 tsp (5 ml) table salt 10 ½ oz (298 g) dark brown sugar 1 cup (237 ml) creamy peanut butter, not chunky or natural 2 Tbsp (30 ml) honey 1 tsp (5 ml) vanilla 4 Tbsp (60 ml) melted butter 2 eggs ½ cup (118 ml) roasted peanuts Preheat oven to 350°F (177°C). Whisk together flour, soda and salt. Set aside. Whisk together sugar, peanut butter, honey, vanilla, butter, and eggs. Fold dry ingredients into wet until just combined. Set aside. Chop peanuts finely. Add chopped peanuts to batter and fold in until just combined. Portion with a #30 scoop (about 2 Tbsp or 30 ml). Scrape the scoop on the edge of the bowl to level so that each scoop of dough contains the same amount. This will ensure the cookies are of uniform size and will cook evenly. If there is dough left over, evenly distribute it among the cookies. Roll each portion into a ball. Press each ball into a 2” (5 cm) diameter round on a parchment lined baking sheet. This cookie is softer than the traditional kind you would impress with a fork, so it won’t be able to hold the fork marks. Bake at 350°F (177°C) for 10-12 minutes, one pan at a time and rotating pan halfway through baking time. Cool on a rack. Serve. Notes: 30/70 saturated to unsaturated fat gives the best chewy texture to cookies. Butter is saturated fat and peanut butter is mostly unsaturated fat. More saturated fat (butter) would shorten the dough and make the cookies more tender. When peanut butter and water combine, they stiffen up. Peanut butter consists of about 50% fat and 25% protein suspended in the fat. The protein has an affinity to bonding with water, which is why when you have a spoonful of peanut butter in your mouth, your mouth becomes dry. When water binds with the protein they form clumps which makes stirring more difficult.
This makes me want to bake a cake. I don't have cake flour, but I have a box yellow cake mix. I can make some chocolate frosting, I do have powdered sugar and can melt some chocolate. But I don't care for peanut butter cookies. Two days ago I made a batch of "crispy oatmeal cookies" from another well-known channel on YT, and they are so good, they have some crispy rice cereal and a few chocolate chips in them too, and are crispy and chewy at the same time.
I have been looking for a great yellow cake recipe and I believe I found it! The cake came out perfect, I've never been a fan of icing so I didn't put much on it; just a little too sweet for me. I really do appreciate the exact instructions provided it makes a difference in our ability to replicate the results. Great work! 👌 I'll definitely be trying the peanut butter cookie recipe as well.
I just made this cake and it was absolutely sublime. All that air that’s worked into the cake during prep makes the most tender, soft, and velvety cake I’ve ever made at home. I’ve baked quite a few!
A yellow cake usually has extra egg yolks compared to a simple butter cake. That's what makes it 'yellow'. Also, more yolks makes it more soft and bouncy.
I really like the baking science sections that have been cropping up in ATK videos lately. Learning how starch gelatinisation works is really interesting and adds another dimension to the content. Plus that cake looks tasty as heck!
My Mom told me to add coffee over the phone from work. My birthday cake! It didn’t sound right but I knew better than argue with my Mom. It was a little gritty but I ate it anyway. LOL
9 oz bleached cake flour 12 1/4 oz sugar 1 1/4 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt Stir dry ingredients 1/2 cup buttermilk 4 large eggs + 2 egg yolks 1 tbsp vanilla Whisk with fork 1/2 cup vegetable oil 1 stick softened unsalted butter Slice butter into mixer with dry ingredients and oil. Mix 30 seconds to incorporate, then mix 1 min on medium speed. On low speed, pour in wet ingredients. Mix on high 3 min. Grease and flour a 13x9” pan. Bake at 350 for 28-32 min. Frosting 2oz 60% cacao chocolate (chop and melt) 9 oz powdered sugar 1 1/2 oz cocoa powder 1/4 tsp salt 8 tbsp softened butter 1/4 cup hot water
I always find, no mater the recipe, 1 cup of peanut butter is too much, and gives the cookie to strong a peanut butter flavor. I always use just 1/2 cup which is perfect, but to each his own preference. 😁👍✌
I wish there was smell-O-vision RUclips videos or some tech where we could taste the recipes through the screen because all these recipes looked so delicious!! 😋
I love Erin's very slight pantomiming of the sifter. You can just tell the shape of the metal handle which creates the sifting for the tin barrel in her movement.
I am still trying to find the yellow cake of my childhood decafeteria dreams. It was yellow cake and the chocolate frosting was nothing special but I swear there was cornmeal in that yellow cake! I was making Julia child's recipes when I was six and seven years old I didn't watch cartoons on a Saturday. I want to find that cake recipe it wasn't much but I could I could tell that they was calling meal in there and it was a big and tall. :-)
if you use both butter and oil and refrigerate the cake, will the cake still be heavier and denser than just using oil? my butter cakes always harden and dense up after refrigeration even after bringing it to room temp. because i always use a whipped cream frosting, i can't leave it out that long...thanks!
Baking science and ingredients by weight....I'm a happy camper, thank you! Both recipes look fabulous, looking forward to trying them. Enjoy that chocolate, Jack, a piece a day is good for the soul!
I've been eating the Lindt 85% since i started to appreciate dark chocolate years ago as a teenager. It's in fact still the only brand out of the four featured that's actually even available where I live. Among big mainstream brands, Lindt is easily one of the best.
This is a very informative episode for me. Thank you! The chemical explanation in this video is very interesting to me. So, I wondered about the gluten levels in this cake. Due to the bleached flour AND the added acid of buttermilk, mixed with the baking soda, the cake would become extremely light, I suspect? Basically, all of the gluten protein is diminished from the flour based on the original chloride rinsed flour as well as the buttermilk and baking soda combinations. But a non-bleached flour would require more liquid so the gluten would create a denser cake, yes or no?
Mine did as well. Not sure if I over mixed but I made this cake exactly as the recipe is written. I used bleached cake flour and weighed the ingredients. They were all at room temp. My cake turned out dry and course not light and fluffy.
My favorite - as kids our mom would send us to the corner store for 2 of the famous chocolate bars and when the cake would come out of the oven she would melt the bars on top of the hot sheet cake and that was the frosting - yum!
Just made this today and I can't describe how good the first bite was. This is the very first cake I have ever tried to make, and I'm blown away. The cake had good structure, and moist. I couldn't find 60% dark chocolate, so I used Hershey special dark chocolate and I think the frosting compliments the cake very well.
I had to close my eyes when she showed that gorgeous luxurious icing! Lord!😮😮😮!!! Knowing me, I’d be at a market buying an icing container and simply eating it with a spoon!😂😂😂! Forget letting it cover a cake! Hey, we have cookie dough ice cream; so, why don’t we have cake batter ice cream???😉! Wow! Now I understand why my first time, ever, healthy peanut butter cookies were very very dry.🥲!!! I added too much peanut butter. P. S. I used to eat the Lindt 85% dark chocolate bars because they are perfectly balance with carbs and protein.
I just recently tried a cocoa powder that still contains much of the cocoa butter. Sooooo delicious. I will never go back. Although it is pricey it was well worth it.
This is great. My first time watching by subscription on RUclips. My favorite tv show demand. And two well three of my favorites in the first on. I'll be trying those soon.
I tried it. Watched the video over again to get all the details down. It was very dry, not at all moist. 2nd ATK recipie fail. Either this wasn't as detailed as it could of been, or it's a poor recipie. Not the yellow cake of my dreams, very eggy, but that didn't keep it moist. Not impressed.
If one does not have a way to " weigh out " the ingredients..... (?)? That means looking up all those ingredients , do conversion and that's not time consuming at all... lol.
I made this yesterday. I was really surprised that the texture was so coarse and dry. I knew there was a problem as soon as I touched the cooled cake and it felt dense (very little spring). I followed the recipe very carefully. I used bleached cake flour and weighed the ingredients all of which were at room temp. I removed this from the oven as soon as the center had enough spring to indicate it was done. The only thing I can think of that may have led to this result is over mixing. I may try it again.
The history high ratio cake goes back to the 1940s. Stand mixer sales were beginning and flour makers were developing a method to make a great cake faster. Using as few tools as possible saving time, step and having great eating/tasting qualities. Cakes made this way are called the one- bowl method. The newest variation is called "reverse creaming" There are videos about cake making methods.
GOOD GOD! This is THE cake that I have been waiting for! I will be baking this cake for myself this weekend! I have been waiting for a balanced with butter and oil. All of these pure oil cakes have the moisture, but without the butter the flavor suffers.
Does all sugar add moisture? Is it only cane sugar that does this? Is it only granulated sugar or can you use a liquid sugar? Does brown cane sugar add moisture to a cake or is it only white sugar that does this? Are there any other types of sugars that also provide a similar chemical component to bake goods like a white, granulated cane sugar does? Like date sugar, how about honey, etc. Just wondering.
A really excellent presentation, IMHO, and I haven't even made the cake yet! I really appreciate and benefit from the discussion of the principles involved, for example, such as why to use bleached flour, and a high ratio of sugar to flour, and how these measures improve the cake's texture and crumb. I don't know when I've ever seen a recipe include explanatory diagrams of starch granules, but it was enlightening and brilliant!
Yellow cake yes! And of course peanut butter cookies. Both worked so well. I weigh all ingredients and it is helpful for butter too let’s put the weight in as a choice for butter. Also can you use oven mitts? Using towels might be easy when you have staff clean them but really increases the burn potential. You rate them, let’s use them. Can’t wait until you are back together in the studio kitchen
I like the part where she says, "I mean you can just cut right through there." It's a cake not a porterhouse. If I can't cut it with a fork, it's a cookie.
Great recipes and information. The cake and frosting looked amazing. The peanut butter cookies looked great, and I bet they're delicious, but I'm not sure I could make a PB cookies without the criss-cross. I, too, remember my mom making them and using a fork to make the pattern on top. What I wouldn't give to be able to spend a day baking with her.
Volume is used for liquids. She mentioned she used tablespoons for the salt and baking soda - it's just easier and not as critical as e.g. the flour and sugar, which she weighed.
I am in the process of baking Erin's Peanut Butter Cookies as I write this. Of course my husband and I already tried one from the 1st batch. SO good-crisp outside and chewy inside. I will definitely be adding this recipe to my cookie recipe file-YUM!
Can’t wait to try it myself. My local food pantry keeps loading me up with peanut butter, and I’ve been trying to think of new ways to use it. I have everything to make this except for the roasted peanuts - hoping I can find them for a decent price! At least they aren’t cashews, which are too expensive for me lol.
I made the yellowb cake recipe last night, but I don't have a stand mixer. I noticed Bridget's cake is a lot lighter and fluffy than I can make mine with a rubber spatula and whisk. Any tips to work air into the batter?
My yellow sheet cake notes for disabled
9 oz (255 g) bleached cake flour
12 ¼ oz (347 g) sugar
1 ¼ tsp baking powder
¼ tsp baking soda
½ tsp table salt
½ cup buttermilk
4 large whole eggs
2 yolks
1 Tbsp vanilla extract
1 stick (½ cup, 113 g) unsalted butter
½ cup vegetable oil
This is a high ratio cake, which means there is more sugar than flour. A different mixing method than the traditional creaming method is used with high ratio cakes.
Bleached cake flour is important to the texture of this cake. First, cake flour has less protein than plain or all-purpose flour. Second, the process of bleaching damages starch in the flour, changing the way it interacts with water so that more of the starch is gelatinized. This creates a sturdy structure for the cake that is fluffy and less dense than if all-purpose flour had been used.
Grease and flour a 9x13” (23x33cm) cake pan. Set aside.
Preheat oven to 350°F (177°C)
Combine dry ingredients in the bowl of a mixer. Stir. Set aside.
Combine buttermilk, eggs and additional yolks, and vanilla. Whisk with fork.
Add butter and oil to flour mixture. Mix on low about 30 seconds until butter is combined and mixture looks like sugar cookie dough. Switch to medium for about a minute. Scrape down sides of bowl. Return to slow speed and gradually add egg mixture while mixer is running. Scrape bowl and beater. Mix on medium-high about 3 minutes.
Pour batter into prepared 9x12” cake pan. Even it out with a spatula, then whack the pan on the countertop a few times (about 5) to level and release large air bubbles.
Bake at 350°F (177°C) until toothpick inserted in center comes out with just a few crumbs attached, in 28-32 minutes.
Let cool completely at room temperature, at least 2 hours.
Chocolate buttercream frosting
2 ounces bar chocolate, 60% bittersweet, chopped fine
9 oz (255 g) confectioners (powdered or icing) sugar
1 ½ oz (43 g) cocoa powder
¼ tsp salt
8 Tbsp (1 stick, ½ cup, 113 g) unsalted butter, softened, cut into pieces
¼ cup (59 ml) hot water
Melt chocolate in microwave, starting with 45 seconds on high, the 15 seconds at a time until melted. Set aside.
Combine dry ingredients, butter and hot water in the bowl of a stand mixer with a whisk attachment. Mix on low speed until it starts to come together, about 20 seconds. Increase to medium to add air, about 1 minute, scraping as needed. Add melted chocolate and mix on low speed until incorporated. Let frosting set up at room temperature 30-40 minutes to develop texture needed to become spreadable.
Frost cake and refrigerate 20 minutes to set up.
Thank you. I did want just the recipe for the frosting.
Thank You Kirsten☺
Thank you for caring. ❤❤❤
This cake is fabulously soft, nothing like regular homemade cakes. I did use a different fudge frosting. The cake received raves. Thanks ATK!
Erin looks so much like her mom. They’re adorable!
My video notes for chewy peanut butter cookies. Recipe notes made accessible to disabled since print recipe is behind a paywall.
Makes 24 cookies.
7 ½ oz (213 g) AP flour
1 tsp (5 ml) baking soda
1 tsp (5 ml) table salt
10 ½ oz (298 g) dark brown sugar
1 cup (237 ml) creamy peanut butter, not chunky or natural
2 Tbsp (30 ml) honey
1 tsp (5 ml) vanilla
4 Tbsp (60 ml) melted butter
2 eggs
½ cup (118 ml) roasted peanuts
Preheat oven to 350°F (177°C).
Whisk together flour, soda and salt. Set aside.
Whisk together sugar, peanut butter, honey, vanilla, butter, and eggs.
Fold dry ingredients into wet until just combined. Set aside.
Chop peanuts finely. Add chopped peanuts to batter and fold in until just combined.
Portion with a #30 scoop (about 2 Tbsp or 30 ml). Scrape the scoop on the edge of the bowl to level so that each scoop of dough contains the same amount. This will ensure the cookies are of uniform size and will cook evenly. If there is dough left over, evenly distribute it among the cookies.
Roll each portion into a ball. Press each ball into a 2” (5 cm) diameter round on a parchment lined baking sheet. This cookie is softer than the traditional kind you would impress with a fork, so it won’t be able to hold the fork marks.
Bake at 350°F (177°C) for 10-12 minutes, one pan at a time and rotating pan halfway through baking time.
Cool on a rack. Serve.
Notes:
30/70 saturated to unsaturated fat gives the best chewy texture to cookies. Butter is saturated fat and peanut butter is mostly unsaturated fat. More saturated fat (butter) would shorten the dough and make the cookies more tender.
When peanut butter and water combine, they stiffen up. Peanut butter consists of about 50% fat and 25% protein suspended in the fat. The protein has an affinity to bonding with water, which is why when you have a spoonful of peanut butter in your mouth, your mouth becomes dry. When water binds with the protein they form clumps which makes stirring more difficult.
Thank you.
Thanks:)
"Plop The Blob" is the name of my next album.
7:41 "So this is a four ounce bar. I need two ounces of that. I wonder what I'll do with the remaining amount" 👀
This is the best cooking show on tv.
This and good eats are amazing
but you're on ytube
Is it on tv?
@@JustAThought155 yes PBS
…or streaming channels on Roku or Samsung
This makes me want to bake a cake. I don't have cake flour, but I have a box yellow cake mix. I can make some chocolate frosting, I do have powdered sugar and can melt some chocolate. But I don't care for peanut butter cookies. Two days ago I made a batch of "crispy oatmeal cookies" from another well-known channel on YT, and they are so good, they have some crispy rice cereal and a few chocolate chips in them too, and are crispy and chewy at the same time.
Haaaaa. Funny.. you got a sweet tooth... good for you...😘😘🍬🍬🍬🍪🍪🍪
I have been looking for a great yellow cake recipe and I believe I found it! The cake came out perfect, I've never been a fan of icing so I didn't put much on it; just a little too sweet for me. I really do appreciate the exact instructions provided it makes a difference in our ability to replicate the results. Great work! 👌
I'll definitely be trying the peanut butter cookie recipe as well.
I just made this cake and it was absolutely sublime. All that air that’s worked into the cake during prep makes the most tender, soft, and velvety cake I’ve ever made at home. I’ve baked quite a few!
Erin and her mom eating the cookies of her youth is adorable! What a fun segment!
Yellow cake (we called it Butter cake) with chocolate frosting was my favorite as a child. I was always around to lick the bowl. Yum!
A yellow cake usually has extra egg yolks compared to a simple butter cake. That's what makes it 'yellow'. Also, more yolks makes it more soft and bouncy.
I really like the baking science sections that have been cropping up in ATK videos lately. Learning how starch gelatinisation works is really interesting and adds another dimension to the content. Plus that cake looks tasty as heck!
It was so great seeing Erin’s mom! This show is getting better despite the pandemic.
Lol “pamdemic.” 🙄
That frosting looks SO GOOD; I almost licked my tablet screen! 😛😛😛
I think rather than adding hot water to the frosting, hot coffee would be a better choice.
Agreed!
I love a bit of coffee in chocolate cake or icing 😘
My Mom told me to add coffee over the phone from work. My birthday cake! It didn’t sound right but I knew better than argue with my Mom. It was a little gritty but I ate it anyway. LOL
9 oz bleached cake flour
12 1/4 oz sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Stir dry ingredients
1/2 cup buttermilk
4 large eggs + 2 egg yolks
1 tbsp vanilla
Whisk with fork
1/2 cup vegetable oil
1 stick softened unsalted butter
Slice butter into mixer with dry ingredients and oil. Mix 30 seconds to incorporate, then mix 1 min on medium speed.
On low speed, pour in wet ingredients. Mix on high 3 min.
Grease and flour a 13x9” pan. Bake at 350 for 28-32 min.
Frosting
2oz 60% cacao chocolate (chop and melt)
9 oz powdered sugar
1 1/2 oz cocoa powder
1/4 tsp salt
8 tbsp softened butter
1/4 cup hot water
Thank you !
Thank you:)
The adjust-a-cup caught my eye. Do you have a link for buying?
Computer says, No.
@@curtisrobinson7962 yay little Britain reference! Hahahahaha
Great episode! I love the cake!!😄😄🤟🤟 Great work, Bridgette!😄☺️
I always find, no mater the recipe, 1 cup of peanut butter is too much, and gives the cookie to strong a peanut butter flavor. I always use just 1/2 cup which is perfect, but to each his own preference. 😁👍✌
I wish there was smell-O-vision RUclips videos or some tech where we could taste the recipes through the screen because all these recipes looked so delicious!! 😋
My absolute favorite cake! I can't wait to try this recipe.
Nice! And that cake will be twice as good after a night in the fridge!
That cake looks delicious. I love informal desserts like this that are served right from pan!
I love Erin's very slight pantomiming of the sifter. You can just tell the shape of the metal handle which creates the sifting for the tin barrel in her movement.
The ONLY cake I truly like! Thank you, beautiful lady!
I am still trying to find the yellow cake of my childhood decafeteria dreams. It was yellow cake and the chocolate frosting was nothing special but I swear there was cornmeal in that yellow cake! I was making Julia child's recipes when I was six and seven years old I didn't watch cartoons on a Saturday. I want to find that cake recipe it wasn't much but I could I could tell that they was calling meal in there and it was a big and tall. :-)
if you use both butter and oil and refrigerate the cake, will the cake still be heavier and denser than just using oil? my butter cakes always harden and dense up after refrigeration even after bringing it to room temp. because i always use a whipped cream frosting, i can't leave it out that long...thanks!
Baking science and ingredients by weight....I'm a happy camper, thank you! Both recipes look fabulous, looking forward to trying them. Enjoy that chocolate, Jack, a piece a day is good for the soul!
ATK
Hi from California 🤗
Salutations 😋
Wouldn't a 1/4 cup of hot coffee work better than plain hot water for more flavor in the frosting?
The cake batter is perfectly smooth emulsified and has a beautiful sheen to it that shows it is perfect for baking
I've been eating the Lindt 85% since i started to appreciate dark chocolate years ago as a teenager. It's in fact still the only brand out of the four featured that's actually even available where I live. Among big mainstream brands, Lindt is easily one of the best.
This is a very informative episode for me. Thank you! The chemical explanation in this video is very interesting to me. So, I wondered about the gluten levels in this cake. Due to the bleached flour AND the added acid of buttermilk, mixed with the baking soda, the cake would become extremely light, I suspect? Basically, all of the gluten protein is diminished from the flour based on the original chloride rinsed flour as well as the buttermilk and baking soda combinations. But a non-bleached flour would require more liquid so the gluten would create a denser cake, yes or no?
I just made this cake and it was divine. It was so moist and fluffy, the best yellow cake I have ever made. Thanks for another fantastic recipe ATK!
I just noticed that the description said Lisa McManus showed us her favorite gear for baking cookies. Where was that in the video? I didn't see it.
Not sure what I did wrong, but this cake came out really dry. But the buttercream frosting is excellent.
Mine did as well. Not sure if I over mixed but I made this cake exactly as the recipe is written. I used bleached cake flour and weighed the ingredients. They were all at room temp. My cake turned out dry and course not light and fluffy.
My favorite - as kids our mom would send us to the corner store for 2 of the famous chocolate bars and when the cake would come out of the oven she would melt the bars on top of the hot sheet cake and that was the frosting - yum!
Just made this today and I can't describe how good the first bite was. This is the very first cake I have ever tried to make, and I'm blown away. The cake had good structure, and moist. I couldn't find 60% dark chocolate, so I used Hershey special dark chocolate and I think the frosting compliments the cake very well.
I love this cooking show ❤❤💯
Yellow cake with chocolate frosting was my favorite as a kid. 😋 I could go for some right now!
I had to close my eyes when she showed that gorgeous luxurious icing! Lord!😮😮😮!!! Knowing me, I’d be at a market buying an icing container and simply eating it with a spoon!😂😂😂! Forget letting it cover a cake! Hey, we have cookie dough ice cream; so, why don’t we have cake batter ice cream???😉!
Wow! Now I understand why my first time, ever, healthy peanut butter cookies were very very dry.🥲!!! I added too much peanut butter.
P. S. I used to eat the Lindt 85% dark chocolate bars because they are perfectly balance with carbs and protein.
The peanut butter cookie recipe is perfect! I made these for a Christmas party and guests loved them. They thought they were from a bakery.
85% is so good!!!!
Anything lower than 70% isn't dark chocolate to me LOL
how do i convert ounces to cups
I just recently tried a cocoa powder that still contains much of the cocoa butter. Sooooo delicious. I will never go back. Although it is pricey it was well worth it.
This is great. My first time watching by subscription on RUclips. My favorite tv show demand. And two well three of my favorites in the first on. I'll be trying those soon.
High altitude changes?
Hi Bridget, I can hardly wait to try this recipe 😋. 🤤
I love peanut butter cookies. I love peanuts. I do not want peanuts in my peanut butter cookies. :(
I love this show but I think I'm going to take a shot everytime I hear them say the word, "gorgeous."
Yum. Science that is delicious!!!
Can we make these cookies with Almond Butter?
no. different cookie, different recipe.
I tried it. Watched the video over again to get all the details down. It was very dry, not at all moist. 2nd ATK recipie fail. Either this wasn't as detailed as it could of been, or it's a poor recipie. Not the yellow cake of my dreams, very eggy, but that didn't keep it moist. Not impressed.
If one does not have a way to " weigh out " the ingredients..... (?)?
That means looking up all those ingredients , do conversion and that's not time consuming at all... lol.
Just made this cake. It's excellent. Highly recommend.
That was this cake recipe tested before or after King Arthur reformulated their unbleached cake flour?
I made this yesterday. I was really surprised that the texture was so coarse and dry. I knew there was a problem as soon as I touched the cooled cake and it felt dense (very little spring). I followed the recipe very carefully. I used bleached cake flour and weighed the ingredients all of which were at room temp. I removed this from the oven as soon as the center had enough spring to indicate it was done. The only thing I can think of that may have led to this result is over mixing. I may try it again.
This would be a good video if your link to the recipe didn't require a login, why not put the recipes right here?
This cake looks really tasty and delicious recipe thank you 👍
Why did you measure-- instead of weigh-- the baking powder and soda?
Could you please give the measurements in cups as well as weight please.
All that work and you end up with just a yellow sheet cake? How sad.
Thanks for nothing,love we on usa weight stuff
ouff thats a lot of sugar also this is so much better than martha stewart
I noticed that you didn’t cream the butter and sugar together as in many recipes. Can you explain the science doing it both ways?
The history high ratio cake goes back to the 1940s. Stand mixer sales were beginning and flour makers were developing a method to make a great cake faster. Using as few tools as possible saving time, step and having great eating/tasting qualities. Cakes made this way are called the one- bowl method. The newest variation is called "reverse creaming" There are videos about cake making methods.
Made this cake and frosting. So puffy and moist. The frosting so compliment it😋! Thank you.
Teared the scale??? OH. Tared the scale. Reset the zero marker.
I wondered what word she used when I heard her say that. I have always said "zeroed out", or reset.
GOOD GOD! This is THE cake that I have been waiting for! I will be baking this cake for myself this weekend! I have been waiting for a balanced with butter and oil. All of these pure oil cakes have the moisture, but without the butter the flavor suffers.
Does all sugar add moisture? Is it only cane sugar that does this? Is it only granulated sugar or can you use a liquid sugar? Does brown cane sugar add moisture to a cake or is it only white sugar that does this? Are there any other types of sugars that also provide a similar chemical component to bake goods like a white, granulated cane sugar does? Like date sugar, how about honey, etc.
Just wondering.
So is it the egg yolks that make yellow cake yellow?
A really excellent presentation, IMHO, and I haven't even made the cake yet! I really appreciate and benefit from the discussion of the principles involved, for example, such as why to use bleached flour, and a high ratio of sugar to flour, and how these measures improve the cake's texture and crumb. I don't know when I've ever seen a recipe include explanatory diagrams of starch granules, but it was enlightening and brilliant!
Yellow cake yes! And of course peanut butter cookies. Both worked so well. I weigh all ingredients and it is helpful for butter too let’s put the weight in as a choice for butter. Also can you use oven mitts? Using towels might be easy when you have staff clean them but really increases the burn potential. You rate them, let’s use them. Can’t wait until you are back together in the studio kitchen
Oh my God, the yummiest ever!!! Very simple and unique recipe, thumbs up from FashionVogue
I had a boyfriend who ate Lindt 99% and there I was smiling saying oh yes I love it too trying to get it down my gullet! :-)
Thank you. I love this cake. Other recipes for yellow cake are too moist and dense. This is perfect. 😊
The yellow cake looks moist and has minimal crumbs. Yes, this AT HOME series are great!
Is there any reason why this cake can’t be made in two round cake pans and the frost like a regular cake? Thanks in advance for any tips.
I absolutely love chocolate cake I've been eating chocolate cake since I was a little boy my stepfather used to make chocolate cake for me
I like the part where she says, "I mean you can just cut right through there." It's a cake not a porterhouse. If I can't cut it with a fork, it's a cookie.
Did bridget use full fat buttermilk?
My eyes always train on yellow cake with chocolate frosting recipes. Will definitely try this recipe…maybe for my own birthday cake.
How to make yellow sheet cake? Follow the directions on the box. 🤷🏻♂️
Ooh can't wait to try this recipe. Looks so yummy!
Thank you for sharing beautiful lady!😍
Hi I was wondering if I could use this batter recipe to make cupcakes? Or would they be to dense?
Great recipes and information. The cake and frosting looked amazing. The peanut butter cookies looked great, and I bet they're delicious, but I'm not sure I could make a PB cookies without the criss-cross. I, too, remember my mom making them and using a fork to make the pattern on top. What I wouldn't give to be able to spend a day baking with her.
I will try the sheet cake with chocolate but at the moment I cannot do no cooking how did that arm and hope to be cooking again soon look delicious🍶🍶🍶
My dad's favorite cake was yellow cake with chocolate icing and it is my favorite as well!
Ohhhh that cake looks scrumptious thanks for posting I am ready for dessert .😘😊
If you're selling this cake by the slice should I use parchment paper inside the pan?
Ok, how many first slices did you have to cut to make the first perfect slice.
All those choclate bars would be sooo bad for me. I'm allergic to Cacao Solids!
I love peanut butter cookie Lowe’s in nice soft with a glass of milk
You are using a scale and yet uses cups for measurements...
Volume is used for liquids. She mentioned she used tablespoons for the salt and baking soda - it's just easier and not as critical as e.g. the flour and sugar, which she weighed.
The surprise guest made the cookie segment so cute! "Hi, America!"
i watched this
Erin looks just like her mom
I am in the process of baking Erin's Peanut Butter Cookies as I write this. Of course my husband and I already tried one from the 1st batch. SO good-crisp outside and chewy inside. I will definitely be adding this recipe to my cookie recipe file-YUM!
Can’t wait to try it myself. My local food pantry keeps loading me up with peanut butter, and I’ve been trying to think of new ways to use it. I have everything to make this except for the roasted peanuts - hoping I can find them for a decent price! At least they aren’t cashews, which are too expensive for me lol.
I made the yellowb cake recipe last night, but I don't have a stand mixer. I noticed Bridget's cake is a lot lighter and fluffy than I can make mine with a rubber spatula and whisk. Any tips to work air into the batter?
A hand mixer would add some air and its not as expensive or as bulky as a stand mixer.
at 6:12 if this was good eats we would get puppets and packing foam.