HOW TO MAKE A SEMI-NAKED CAKE │ STEP-BY-STEP TUTORIAL │ CAKES BY MK
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- Опубликовано: 14 окт 2024
- Ever wondered how to get that perfect semi-naked cake look? Join me in this step-by-step tutorial where I'll share with you the secrets to making the perfect semi-naked cake! :)
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Red Velvet Cake Recipe: • THE SOFTEST RED VELVET...
Swiss Meringue Buttercream: • How to make SWISS MERI...
Cream Cheese Buttercream: • CREAM CHEESE BUTTERCRE...
Simple Syrup: • WHAT IS THAT LIQUID YO...
How to Make a Drip Cake: • HOW TO MAKE A DRIP CAK...
How to Decorate a Cake With Fresh Flowers: • HOW TO DECORATE A CAKE...
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I LOVE the drip on the naked cake . . . so beautiful!!
I love how neat you are☺️am also a baker and learning a lot from you
Hi Caren! Thank you so much for your lovely message and I am so glad to hear that you're finding the videos helpful :)
Me too, I like the way you teach. Neat & simple. Congratulations!
I love this Maryam! You make everything look so simple and easy to do at home :)
Thank you! I'm glad you're finding the tutorials helpful :)
Beautiful, I’m going to make one for my smash cake daughter, good technique.
Omg Maryam!!! I had no idea you were a pro baker and so glad I stumbled over your page looking for some baking tips I'm a big fan already 😍
Omg hi Katie! It's been so long! So nice to hear from you 😍😍
Awww thank you so much for the support, I just started RUclips a few months back so I'm still getting used to being in front of the camera haha but I'm so glad you're enjoying the videos! Please give my love to Violet too xx
Oh girl you're such a natural in front of the camera what are you talking about haha I'm loving all your work will defs be ordering from you for my next event 😍 & yes I'll forward it to the stink twin 😂 Love to you and your mum 💕
@@kaydee818 awww thanks so much sis really appreciate it! 😍💕 and ahahaha I see the twin love is still as solid as a rock 😂😂 we are all due for a Kelston reunion soon! Xx
You're amazing, thank you for sharing your wisdom 🙏
That demo was so helpful for me doing a baby shower cake....thankyou so much for sharing your tips 💕
No problem! Glad to hear it was helpful :)
A lot of good tips, thank you for sharing. Keep up the good work
Truly a beautiful cake, and looks delicious!!!!!🤩👍Great explanation!!
Really enjoyed watching your video. So calm and neat 😌
Thank you so much! Glad to hear you enjoyed the video :)
Thank you so much for this amazing video. It was so helpful 😘🙏
Hi Maryann can I please ask you how you get your butter cream so while, I love what you do . Can you please do a video on how to make the frosting for your semi naked cake . I just love it,and want to make it for my best friends birthday. Thank you soooooo much for helping us all.xx
Hi Dorothy! Yes absolutely :). I have videos for both American buttercream (ruclips.net/video/AxzDNdQh6gY/видео.html) and Swiss meringue buttercream (ruclips.net/video/K984AVvv_i4/видео.html) on my channel - excuse the quality of the swiss meringue video as it was one of the first videos I shot and it's not so great! In terms of the white colour, with the American buttercream the key is to whip the butter for at least 5 minutes, and you will notice that the butter turns a pale white colour as air is incorporated into it, which then helps to achieve a white buttercream. When it comes to the Swiss meringue buttercream, the initial meringue is very white, so when you add the butter to this it doesn't change the colour too much. Hope this helps :)
Thank you, you make it look so easy!
Very nice. Thanks for sharing!🌹
I'm just new in your channel and I find it really calming and satisfying. Looking forward for more videos from you! 💕
Thank you so much for the kind words Pauline! I'm so glad to hear that you're enjoying the content :) :)
This is extremely helpful thank you!
Amazing cake
I decided to make a red velvet cake with semi naked icing and was searching and came across....YOU! Wow I’m so glad I found you. I can’t wait till I make this next week and see what it turns out like x x Also your videos are so easy to follow and look great x x in the video of you putting together the red velvet cake, you have 3 cakes. In your recipe you say the ingredients make 2 x 8 inch cakes. Did you make 2 batches and keep one cake aside and only use 3?
Hi Lee! Thank you so much for your wonderful feedback - I'm so glad to hear you enjoyed the video :D. So for an 8inch 3 layer cake, I usually make 1.5x the recipe and use that to fill 3 cake tins. Hope that helps and good luck with your cake next week! :)
Such easy steps to follow! Will definitely give this a go :)
Thanks Zaynab! Yesss you'll do awesome! You and Abu can try it out together 😋😋😋😁😁
Gorgeous
Really helpful thank you 😊
Great video! Ty
Beautiful!
Such a beautiful cake :-) And a great tutorial! I have never inserted a fresh flower in to a cake, is there something you do to the stem before you can insert it in to a cake?
Hi Caroline! Great question - you need to ensure the flowers are washed and the stems wrapped before placing them into the cake. I've done a tutorial on my channel on how to put fresh flowers into a cake if you wanted to check it out :)
Absolutely love this video this makes me wanna give it a try for my moms birthday cake , I have a question when putting the cake in freezer do you cut it before putting it in the freezer or when you take it out to frost and decorate ?
Thank you! I'm so glad to hear you enjoyed the video :). And it doesn't matter so much, but I would recommend trimming the tops before freezing your cake layers because that way they'll be easier to stack and will take up less room. Just make sure they're wrapped in some cellophane wrap really well, and allow the cakes to come to room temperature after taking them out of the freezer before decorating :)
Vr beautiful cake mashaallah❤❤❤❤
Thank you Fariah! :)
making my first naked cake for my daughter's 25th bday! can you tell me please how much buttercream should i need for a 9" - 3 layer pan? love your videos!!!!
Hello Lisa! So exciting to hear that you're trying out your first naked cake :). Id recommend 1.5x my SMBC recipe for that size cake. So glad to hear that you're enjoying the videos, and good luck with the cake I'm sure you'll do awesome! :D
@@CakesbyMK thank you so much! i will take your advice re: the smbc...i will post a pic so see how well i can follow your directions!
I saw the picture on Instagram you did amazing! I shared it on my story and so many people replied to me saying how gorgeous the cake looked! Go you :)
Wow your cake looks amazing
Do you suggest putting cake in the fridge or inside right before an outdoor event?
Hi Blair! For an outdoor event, definitely keep it in the fridge until right before the event, especially if it's a warm day! :)
putting a cake in the fridge dries it out. You should take it out 2-3 hours before serving to reach room temperature. Never serve a "non" fridge cake directly out of the fridge.
This is sooo beautiful!! My cakes always give out water droplets when I take it out of the fridge after doing the crumb coat, how can I prevent this from happening?
Thank you so much! :) And this is likely due to condensation, which means that the change is temperature is too rapid. The best way to prevent this is to ensure the room that you're decorating in has an air conditioner on or is relatively cool. Hope that helps! :)
@@CakesbyMK yessss!! Thank you so much 😊
Beautiful 😍
Beautiful ma sha Allah 😍⚘⚘
Another helpful tutorial! Do you wrap the flower stems before using them in the cake?
Thanks Saadiyah! Yes I do :) I'll be posting a full tutorial on how to safely decorate cakes with fresh flowers soon 🙌
Assalamualaikum Maryum. I am your new subscriber. I am blown away by your skills Ma Sha Allah. I am planning to try out one of your cakes to welcome my baby girl soon. I wanted to know, how many days before the party can I prepare this cake and preserve it? It will be very helpful if you let me know. Hope you will keep making such nice, inspiring videos. Thank you.
Wassalaam Rumana! Thank you so much for your lovely comments :). Congratulations on your soon to be baby girl inshallah! You can make this cake up to 3 days before hand, just be sure to cover the cake in buttercream so that the cake does not dry out, and it's best to take it out of the refrigerator at least an hour or so before you eat it so that it comes to room temperature. Hope this helps! :)
@@CakesbyMK thank you so much. That was very useful 😍😊
Beautiful!!!! 🎂🌟
Hello
What buttercream did tou use for outside of the cake you mentioned 2 diferent buttercream
Thank you 😊 💓
Hi there! For the inside I used a cream cheese Swiss meringue buttercream and the outside I used a regular vanilla Swiss meringue buttercream :)
Absolutely Beautiful. Thanks for the Tutorial.
Question??? Do you do anything with the rose stems before adding them?
I seen so many saying you have to wrap them or dip in some sort of wax. But when I asked my Florist if I could buy a small piece of floral tape, she told me she never uses it when she puts flowers in a Cake, she just stuffs them in... Just wondering what your thoughts are on that
Thanks so much! And yess so before I place them into the cake I make sure they're all washed and dried well and wrap them tightly with floral tape :) this will stop any of the liquid from the stem getting into the cake :D
@@CakesbyMK I have seen many say it has to be wrapped, but when I tried to buy floral tape from my local Florist she said she just puts them in the cake and it doesn't bother anything. I haven't tried it been Leary. I did fresh roses on a wedding cake once, but I did a cake board covered in Buttercream Frosting, and arranged the flowers on that and told them to just remove the cake board from the top before cutting the cake.
Beautiful! And I love the sparkly numbers! Where did you find those?
Thank you! :) I got them from a shop called Look Sharp in New Zealand. If you're located elsewhere then perhaps an online cake decorating store may have something similar :)
Hai MK, I love all you video, is very inspiring❤❤. I would like to asked can I use sponge cake for semi naked decoration? Thanks
Hi Erina! So glad to hear you're enjoying the videos :D And yes you can but it shouldn't have a crumbly edge to it - the edges should be nice and straight :). Hope that helps!
Hi! I recently discovered your channel. And I love it!! I’m not a baker, but I do enjoy making cakes for family. Question, when I bake cakes and try this type of me thing of staking cakes mine seem to fall apart or crack and makes it harder to add the frosting. With this in mind should I be cutting the sides of the cake? Because when I do this and try adding the frosting it falls apart even more. Tips on how to keep in together.
Hi Susana! Glad to hear you're enjoying the videos :). Hmmm this could be due to a number of reasons. If the cake is cracked before you start stacking it, it means it's structure has been compromised at some stage. This could be be because the cake pan is not properly prepared, or perhaps you've removed the cake from the cake tin too early after it's been cooked? Another thing is to make sure you level all your cake layers as this will prevent them from breaking when stacking the cake layers. When it comes to cutting the sides of the cake, you don't have to, but some people do prefer to do this if the edges of the cake are a little hard. Perhaps this video may help on how to stack a layer cake: ruclips.net/video/n0zk7Zo_FKQ/видео.html
Hope this helps! :)
Wow, you did a wonderful job! The cake looks beautiful! You made this look so easy and gave me the confidence to try it myself. It seems one of my favorite local bakeries may be going out of business due to the current pandemic, so I may be making my own wedding cake early next year.
I have a few questions.
How many days in advance do you recommend preparing this to ensure its still fresh and moist?
Can you explain why simple syrup wasn't added to the very top layer? If I wanted to add it, would that change the texture of the cake?
Was the black tape you wrapped the rose stems with, black floral tape?
I appreciate your detailed
instructions throughout the video. Your results are amazing! Thank you so much! 😌
Hi Maryam,
I found the answer to my first question while reading through your comments. Up to 3 days 😊 and while covering the cake in buttercream to keep moist, does that translate into icing it how I would a regular cake, then before event, scrape excess frosting to turn into a semi naked cake? Or fully assembling it as a semi naked cake and putting it in the fridge for 3 days will suffice?
I appreciate your elaboration and patience 😇. I'm definitely not a baker but appreciate the sweets. Lol.
Thanks again ❤
Hi there! Thank you so much for your lovely comments :). Answers to your questions are below :)
In terms of preparing it beforehand, yes I would recommend about 3 days max so that it's still nice and fresh.
Add simple syrup to all your layers. In this case I can't remember if I forgot or edited it out accidentally! But I always put simple syrup on all my cake layers - it won't change the texture :). I'd recommend watching this quick video that I've done on it: ruclips.net/video/NCi-det8ZPY/видео.html
Yes the tape I used is a floral tape. A helpful video on how to add fresh flowers to your cakes can be found here: ruclips.net/video/C7OWgUYq7Xw/видео.html
In terms of keeping your cake moist, icing it as a semi-naked cake will be fine as the buttercream fills the holes in the sides of the cake which acts as a barrier to prevent air from getting in.
Hope that answers all your questions and good luck with the cake I'm sure you'll do great :)
@@CakesbyMK You are so kind and helpful! Thank you for the links and advice. Much appreciation. :)
Thankyou MK this looks simply beautiful! Could you let me know what size cake tin you used for this particular cake?
Many thanks 🥰🎂👏💐
Thanks Sarah! :) I used 8 inch cake tins for this cake :)
Me encanto! Desd Argentina!
Thank you! :)
Love your videos. Can I make the cream cheese filling and swiss meringue you use for your semi naked cake the day before I assemble the cake. Thank you.
Thanks so much! And yes you totally can - you'll just need to re-whip the Swiss meringue to get it back to it's original consistency, and give the cream cheese buttercream a hand mix. Hope that helps! :)
Thank you so much, yes that is a great help
A piping bag is so much easier for the chocolate drip and you have much more control. Looks great though.
I've never tried a piping bag before so thanks for the tip! :)
Hii. Can the recepie for red velvet cake given in the description box be used for 3 pans of 6 inch ? Love your vids btw 😍
Hi there! So glad to hear you're enjoying the videos :D And yes it can be :)
For inside of the cake butter cream please make video recipe.
Masha allah it's realy nice
Love ur channel 😍😍😍
Thanks so much Aysha! :)
Beautiful!
Where did you get the cake scraper? Haven’t found one as tall as yours.
Thank you! :) The cake scraper is from an online shop here in New Zealand but they've been out of stock! The brand is called Cake Craft so if you google that you may be able to find it on another online store :)
Hi, what is the syrup is used in middle to make moist
Hey Maryam, the recipe for red velvet cake says it yields for a 2 layer cake, so will doubling the recipe and cutting each cake into layers give me thick layers like the one in the video ?
And i love your channel such an inspiration 💕💕💕
Hey Dana! The cake in this video is 1.5x the recipe on my blog, and I divided the batter evenly into three 8 inch cake tins, which I then stacked to make my layer cake. Hope that answers your question :)
And thank you so much for your lovely comment! I'm so glad to hear that you're enjoying the videos :)
You are beautiful MASHALLA!! 🥺
Thanks for sharing, I’m a beginner baker, the challenge I currently face is to get the sides/ edges of the cake to stay moist once baked 🎂😩please advise
Hi there! To prevent the edges from overcooking try lowering the temp of your oven, or use cake strips which should prevent over browning :)
Hello!
Was the recipe created by you?
If so, I would like if I have your permisson to use this recipe inside my naked cake book. The book will be sold. But not in the United States.
Sorry if the question is offensive, but I can’t include it without asking.
Thanks
Hi there! The original recipe for the red velvet cake in this video is not mine :) but you can find it here and the original authors contact details are on the same site: prettysimplesweet.com/red-velvet-cake/
In terms of the swiss meringue buttercream, you can add that in :). I haven't yet posted the recipe for my cream cheese swiss meringue buttercream that is in this video, but hope to get it out soon! If you'd like to use that recipe once I put it out, if you can please contact me on contact.cakesbymk@gmail.com :)
Hope that helps!
An easier and more effective way to apply simple syrup is getting a plastic bottle that has a large cap and poking holes through it with a hot fork. The simple syrup will be applied like a shower to the cake and it's less mess you can also keep reusing the bottle. Also for more crumbly cakes you can grease the whole cake pan and dust with flour, pour out the excess flour that doesn't stick to the pan and bake the cake, the excess flour will give the outside of the cake the caramelized finish to reduce the crumbs
Hi there! Thanks for sharing your knowledge with the rest of us :) those are some helpful tips!
Good👍
Beautiful 🤩 do you have the recipe for the cake pls?
Thanks so much! And yes the red velvet cake recipe is up on my blog (www.cakesbymk.com) just search for red velvet cake and it should come up :)
Beautiful .. fo you have a recepi for this type of cake and the 2 creams please ? I am just learning and would love to practice your cakes and cream
Hello Athena! Yes I have the recipe for the cake and the vanilla swiss meringue buttercream up on my blog, which I've linked below :). Sorry I haven't had a chance to put the cream cheese swiss meringue buttercream up yet, but keep an eye out for it as I hope to share it sometime soon. That's great that you are learning, I hope the videos help! :)
Red Velvet Cake: www.cakesbymk.com/post/light-delicious-red-velvet-cake
Swiss Meringue Buttercream: ruclips.net/video/K984AVvv_i4/видео.html
Cakes by MK thanking you so much
This video is really helpfull. Im going to make naked cake for the first time.
Can i ask what type of cake you suggest that suitable for naked cake ? Sponge cake or buttercake ?
Thanks
Awesome good luck Nabila! :) I would recommend a butter cake :)
Firstly, I LOVE your channel! I am so inspired to make my 30th birthday cake!! I am wanting to have a go at a naked cake and I am just wondering if the soft butter cake recipe on your website will have firm enough edges for it?
hello thank you for the tutorial, i am new at decorating cakes and your videos have been great to watch.
can you use just the one vanilla swiss buttercream or do you need to also use the cream cheese? whats the reasoning to using the two?
i also would like to ask if you can recumbent a gluten free cake recipe to use for a semi naked cake.
thank you.
Hello Tara! I am so glad to hear the videos have been helpful :)
When it comes to the cake or the buttercream, you can use whichever variations you like! In this case, the reason why I used the cream cheese buttercream on the inside only is because cream cheese buttercream isn't as stable as a normal vanilla buttercream, so to keep the cake in tact and prevent it from losing its nice sharp straight look, I use vanilla swiss meringue buttercream on the rim of each layer and on the outside of the cake :). But you can totally just use the vanilla swiss meringue buttercream if you prefer!
The only thing to take note of, is to make sure your cake pans are prepped properly and you have a cake recipe that will caramelise on the edges so it comes out of the cake pan nice and easily without too many crumbs. Most cake recipes will work, but cakes like sponges may be a bit harder to work with if you're making a semi-naked cake. Also, which ever buttercream you use, just make sure it's at the right consistency (for a semi-naked cake you need to thin out the buttercream slightly so that it gets into all the holes in the sides of the cake).
I am sure a gluten free recipe would work great as well! Unfortunately I don't have any gluten free cake recipes yet which I can share, but I hope to work on some soon! :)
Hope that helps!
Hi there, can you please let me know which cake mix did you use for the red velvet cake?
Hi there! The recipe for the red velvet cake is up on my blog - I've linked it in the description box :)
Could you do this with a white chocolate ganache instead of the swiss meringue buttercream?
Hi Marge! Yes you can - just make sure your ganache isn't too firm otherwise this may pull the crumbs out of the cake. If you find it's a bit firm, just heat it up a little to make it smoother :)
Mashaallah nice video I like you👍
How tall is this cake? It’s a really helpful video.. thank you indeed 😊
Hi Sneha! Glad to hear you found the tutorial helpful :D Ohhh good question - I can't remember exactly but it was about 4-5 inches high :)
hope you can make also videos on making your cake
Thanks for the suggestion will keep that in mind for future videos! In the meantime you can find some of my cake recipes at www.cakesbymk.com :)
What was that syrup you used?
Hi , what type of food colouring would u recommend/ brand
For red velvet
Hi there! I use Chefmaster gel colours which work great, and I hear Americolor and Wilton also work well :)
@@CakesbyMK thanks sis for getting back to atm am just trying out your Swiss Swiss meringue
@@jotsnabegum7322 awesome hope you enjoy it! :D
@@CakesbyMK I just made 2 batches and must I say it came out perfect I placed it in my fridge how shall I defrost and use what speed shall I whip it at
Where do you get your gold cake boards from?
Hi there! I just get them from a dollar store here in NZ :)
So delicious!
Thank you! :)
Which buttercream are you using to cover the cake?
Hi there! I'm using vanilla Swiss meringue buttercream which is linked in the description box :)
Amazing Chanel,
Thank you Amely :)
Hi, what recipe would you use for vanilla sponge, that will caramalise on the edges? i use victoria sponge and its a bit crumbly for a semi-naked cake?
Hello Ann! I have a recipe on my blog to a vanilla cake that I've used for semi-naked cakes. You can find the recipe here: www.cakesbymk.com/post/perfect-vanilla-cake
Hope that helps :)
Cakes by MK yes I will have a look, thank you xx
Love,love,love this video. X
Thanks so much Dorothy! :)
How do you make the cream cheese meringue frosting.
Hi there! Here's a video on it :) ruclips.net/video/NjtldSi6dfU/видео.html
Awesome! How do you make sure the buttercream doesn’t have holes and is totally smooth when applied on the cake?
Hey Alexia! The trick is to hand mix your buttercream for a minute or so to remove any air bubbles (or mix it in your mixer on the lowest speed) just before you use it and this usually works like a gem! :)
I can't access to your blog, for the cake recipe 😔
Awesome video tho
Hi there! Ohh noo that's strange! Try this link :) - www.cakesbymk.com/post/light-delicious-red-velvet-cake
What scraper do you use ?
Heya! I alternate which ones I use but this one was a Cake Craft scraper :)
Faut il faire un boudin de protection en ganache pour éviter aux fruits de sortir, lorsqu’il s’agit d’un gâteaux au fruits?
Hi there! If you're adding fruit as a filling then you do need to pipe a rim of buttercream or ganache around the edges of the cake layer to prevent the fruit from coming out :)
Hi can I use gel food colour or paste ?
Hi there! Do you mean to colour the buttercream? Yes absolutely!
Making this cake for a bridal shower, what were the amounts of cream cheese frosting and SMBC?
That's lovely! For an 8 inch 3 layer cake, I would use 2/3rds the recipe of each type of buttercream, so you end up with 1.5x the amount of buttercream in total (this is based on the SMBC recipe on my blog). I unfortunately don't have the cream cheese buttercream recipe up yet, hope to get that done soon, but there are many great ones you can find online. Different recipes will slightly differ when it comes to the final amount of buttercream you will have, so this is just a rough guide :)
Hope that helps!
Home made truffles cake step by step recipe
Will keep this in mind for future videos :)
Dem bonus clips bro
Haha a little extra touch! Can't wait to see your vid's bro :)
Will this SMB hold the sugarsheets?
Hi there! :) Yes it will, but only where it has contact directly with the buttercream (if the sugar sheet goes beyond the top of the cake it is likely to wilt because of the moisture of the buttercream). The best option would be to use an american buttercream with the sugar sheet. Hope that makes sense, and hope this helps! :)
Wow😍😍
MARYAM ITS BEEN SO LONG (its farhaan )
Yes it has been!! We will catch up soon :) your channel is awesome!
Plz share eggless recipe for red velvet
Hi there! Sorry I don't have an eggless recipe yet for the red velvet cake, and I haven't tried any so can't recommend any at this stage. Sorry about that, but hope to put out some eggless recipes at some point :)
What is the syrup made up of?
Hi there! I have a video on simple syrup which is linked in the description box :)
Why do you use the 2 different types of buttercream?
Hello Zeyna! The reason why I use the two different types of buttercream is because cream cheese buttercream normally goes with red velvet cake, however it is not as stable as a regular vanilla buttercream because of the cream cheese. So because of this, I place the more stable vanilla buttercream around the rim and on the edges of the cake to ensure the cake doesn't begin to sink and to prevent buttercream from coming out of the edges of the cake! But if you're making a cake that traditionally goes with a stable buttercream then you can just use the one buttercream (e.g. a vanilla cake with vanilla buttercream). Hope that made sense! :)
Do you freeze your cake before?
Hi there! Do you mean my cake layers before I start? If so, then no I don't :)
Can you please share your swiss merin
Hi Carissa! You can find my SMBC recipe here: www.cakesbymk.com/post/perfect-swiss-meringue-buttercream
Hope that helps :)
Do you have the cream cheese recipe?
Hi there! I don't have it up on my blog yet sorry, but am planning to add it on there as soon as I get a chance to write up a post. But basically, I make an american cream cheese buttercream, and then a vanilla swiss meringue buttercream, and fold equal parts of each buttercream into each other to make a cream cheese swiss meringue buttercream :)
Hi I want to ask how much is that If I want to order
Hi there! Prices really depend on the size, flavour and deco of your cake, and will vary from country to country based on these and other factors. In NZ a cake like that with the deco would be around $160 :)
@@CakesbyMK sorry r u not in uk base
What’s the syrup?
Hi there! It's called simple syrup, which is made up of equal parts sugar to water, and by drizzling it onto your cake it helps keep it nice and moist :)
Cakes by MK thank you !
Hi, can you please make a vanilla cake that uses oil instead of butter? All recipes use butter and it makes the vanilla cake simply taste like butter vs. vanilla.
Hello Laila! I actually have a vanilla recipe up on my blog that has a combination of butter and oil, and it has a lovely vanilla taste to it. Here is the link to the recipe if you'd like to check it out :) www.cakesbymk.com/post/perfect-vanilla-cake
@@CakesbyMK Perfect - thank you so much!!
Is it 8”2 or 8”3?❤️
Hi there! Do you mean the size of the cake tin I used to bake the cakes?? It's a 8x3 inch cake tin :D
Thank you! Also about how many servings will this cake serve? ❤️❤️ I need a cake that serves at least 40 😬
What size are those cake rounds?
Hi there! They are 8 inch cakes :)
Can you send me the amount of ingredients that make the layer so big?
Hi there! You can find it on my red velvet cake video on my channel :D
How to make sure the cake caramelizes properly on the sides
Hi there! It depends on the type of recipe you are using, as well as making sure your cake pans are prepped properly before you place your batter into the pans :). Usually recipes where the butter and sugar are creamed work well. Hope that helps!
I don't exactly understand what creamed means..?? Please if you could help. Thank you
@@palakjain9869 yes sure! Creaming is when you whip the butter for about 5 minutes and it becomes creamy. When making cakes, the creaming stage is usually done with the sugar :)
Thank you so much ♥️♥️♥️
You are a very humble person.
What is the size of the cake?
Hi there! In this video I used 8 inch cake layers :)
What size is this cake?
Hi there! This is an 8 inch cake :)