Check out my FREE Baker's Passport Recipe eBook www.course.theicingartist.com/bakerspassport I have been loving all your video ideas, so comment more of them here!
For the chocolate pendulum I would probably use a warm ganache with a cool cake, so it would set exactly as it hits the cake! I think that would solve the leaking (but I definitely get testing it with a syrup rather than making something). And I saw someone else say the pattern might be cool if you put it off center, to get more of the swirls (even if it's asymmetric)! Thanks Laurie love your videos as always!
I was literally going to comment and ask if there was a better setting chocolate that you could use. Maybe make a ganache with coconut oil or a white chocolate one since they usually set harder/quicker, no? Or am I completely messing up my food science??
I like the cake pop and pendulum ideas. I think with the pendulum instead of putting cake in centre, place cake on outskirts of pendulum swing so you get the curves but not the full circular shape. It would be less symmetrical but you'd see more of the pattern form. Or alternatively have several cakes on the bench so they each get different parts of the design
I just had a new idea for pendulum. If U use the kind of choc that hardens and use a large surface with a board for the chocolate to land on you could make the design and let it harden and then stick it on top of cake
The metallic shimmer cake pops hack is genius!! At the same time, I feel like someone figured this out by accidentally losing their glitter into a batch of sprinkles but couldn’t get more glitter. So out of pure desperation, they had to try it 🤔🤔
i would bet money it's someone who works in a more industrial setting and this is basically how even coats of paint are applied to misshapen parts by using stainless steel ball bearings. and they just figured out how to apply it to cake ingredients.
If you watch How It’s Made or other factory tour videos for foods with coatings like m&ms or gum balls, they’ve been using techniques like this for ages. So fun you can recreate it on a smaller scale at home tho!
For the rice paper flower, I do each layer separately and then adhere them with microwaved sticky rice (i used left over white rice from my Chinese take out from the previous night) and it worked perfectly!
I am in love with the concept of the cake pop dusting. It makes perfect sense. In candy making companies for large quantities, they usually use a spinning drum to coat their candies evenly, so this technique would make perfect sense
Just from a thermal science viewpoint, using the theory of why the cake hump forms, (because the metal heats and sets the batter faster at the edges, than the middle) the spinning thing would never have worked, so you didn't do anything wrong. 👍😁
I think the info the supposed hack video was playing on was ‘put a thumbprint in your burger so it expands flat when cooked’. But cakes are not burgers (shocking 😉) so you can’t treat them the same. And now we know why there was no end result shown in the video.
@@TheIcingArtist Actually, from experience and some understanding of science, this does work! Let's say your unspun pan has an inch of batter against the walls of the cake pan. That inch of batter sets quickly (as Mechelle notes, batter in contact with metal will set first). The cake cooks from the outside in, so as the rest of the cake cooks and expands, it has nowhere to go but up, hence the hump. Now let's say you spin the pan so that the batter raises an inch and a half against the walls of the cake pan. Now the outside sets half an inch higher; the remaining batter can rise up to this level before it starts to hump. You didn't show us the pans, so I don't know why it didn't work for you, but you do have to spin aggressively to get a noticeable effect. Also (unfortunately!) a thin batter won't work super well-it might just drip back down before it gets cooked, or leave a thin layer that cooks all the way through begore the rest of the batter rises up to meet it. I haven't fully experimented, but I also suspect this hack works better with slightly larger pans.
@@CantorVictoria no expert here but if you can pour something (e.g. cake batter) does it not basically mean it will not stay up in that shape after spinning? Unless it starts cooking as you spin
that rice paper flower the problem was not having deep enough oil. it has to be able to be fully submerged quickly so at least 3 inches deep and if you slide them in on an angle 45 degrees it should help with the formation of the poof. so if you try it again that should help
what works for me every time to stop cake "hump" is to wrap the pan with a wet dishtowel - they make pan wrappers, but why pay for what you already have. In fact, I cut up an old towel and made tie-on wraps. This lets the cake heat more evenly throughout. Just in case, I also add an icing flower nail upside down in the center of the cake pan - this helps distribute the heat to the center
This was just so much fun! Your delivery is wonderful. It's like we're sitting on a stool off camera right there. Haven't decorated cakes in many years, so watching you is a vicarious pleasure. And there's so many clips to catch up on!
Laurie, to get a flat topped cake, cook it on a lower temperature and put an oven proof bowl on the very bottom of your oven filled with water, a roasting pan is good. This works even with box cakes. It will take a little longer to cook but will give you a flat top.
Just want to say all your content just puts a huge smile on my face mam...fun...goofy and educational lol you put your heart into the channel and it shows..the positive energy yall put out into the universe (have to give Kevin his credit) is whats needed now more then ever..bringing joy to the masses with buttercream and kindness..
Okay, I’ve got an idea on how to use the pendulum cake hack efficiently! :)) 😸 It can be a really cool decoration hack for batches of cakes. So you place not one, but like 4-6 cakes underneath, so they cover the whole area of the pendulum swinging. This way, no chocolate gets wasted, and each cake gets a unique design! 🤩
I wish I did now! But the whole flower was just falling apart lol. I think I cut the slits too big on the second flower but I'm tempted to try it again
Ok the lustre dust sprinkles hack was AMAZING! Good to know that works. I’ve heard of people putting parchment paper on top of the cake batter when baking and it doesn’t dome as much. It still rises but more evenly. I’m curious how that one works. I’ll have to try them next time I make an actual cake.
4:13 for someon who cook fish chips from something pretty similar (keropok if youre curious) perhaps the stove isnt hot enough. When i fry it, usually it wont expand or curl if its not hot oil
I loved watching these hacks. To stop my cakes from peaking I have cut strips of an old tea towel(to fit the cake pan) wet and wring excess out. Pin around cake tin and pop in the oven. If it still peaks a bit I take a clean tea towel and gently press down on the cake while its still hot. This flattens it out nicely😁
So many cake recipes tell you to create a dip in the middle to help it rise more easily. The reason why it didn't work for you was because you're using oil instead of butter which creates a much thinner, runnier mixture and it means that you can't create that dip in the middle with it. If you want a more even rise then I would recommend cake bands if you haven't tried them already.
Fun stuff! A difference I noticed wth the spun cake idea was your batter was much thinner than the example you referenced. Thanks for all your infotainment :)
for a more flat top cake, lay down aluminum foil long enough to go slightly more than the circumference of your cake tin. wet paper towels and lay them in a line and then fold the aluminum foil over them so it's sealed and put it around the cake tin. it'll slow the cooking at the edge of the pan so it doesn't set before the middle.
Laurie, I am 13 & i love u U are so talented & each & every video of urs is sooo damn nize U r sooo pretty & your hair is really cool I love this series of trying new trends Please keep making such great videos. U inspire us!💜💜
When I was trying to figure out what a "Flower nail" was (because apparently it didn't click that you use it to make flowers before transferring onto a cake) I found some info that if you place your flower nail head down at the bottom of your cake tin then add your batter and cook, it helps create less of a dome. I suppose it helps transfer the heat from the tin into the middle of the cake faster?
I’ve made rice papers before. I found that what works best for me is to put the sheets in the freezer for a couple of minutes to get it a bit stiff. But you don’t want it to get too stuff because then it’ll just fall apart as soon as it hits the hot oil. That’s due in part to it being super thin. How much it curls also depends on what oil is used. I found that canola or peanut oil works best as they’re not very heavy. Heavier oils don’t work to well.
My Gran used to use her spoon to make a little well in the centre of her cake pan and spread the batter higher at the sides. I always automatically do the same when baking and usually my cakes have a small hump but not a big dome!
I love the videos where you compete against your husband in the baking challenges!! I think those are really fun and entertaining and you sound do more of them 😊
For a level baked cake, I use a ice water wet cake pan bands. They cause the outside portion of the cake to cook slower and match the center’s cooking time.
I love your videos! I’d love to see one of your old school style videos where you show us how to make and decorate a cake! Maybe a simple Halloween themed one? Thanks for your videos!
I love the cake pop and luster dust idea, and am going to try it with polymer clay and mica ( I don’t bake, but I do make clay beads and am curious if it would give an even, smooth coating of shimmer without deforming the bead.)
For the cakes. Reduce your oven temp to 150°c, cover the top of your tin with foil that’s been sprayed with oil and you will get an evenly baked, flat moist cake.
Hiii! the cake strips can be useful but sometimes, the reason that the cake bumps up it's because your oven isn't calibrated, so you can use an oven thermometer and check if the temperature is the same in the oven and the thermometer
Absolutely love your videos. All of the tips, hacks and things you try so we don't have to or need to. Thanks for great videos. Definitely do not feel I have wasted my time watching yours.
I have one for you…a pan band. You wet the band and put it around the pan before you put it in the oven. It is supposed to make the cake level as it cooks.
Box cake mixes are designed to always come out the same even if you're not great at making cakes so I think you'd need a thicker, homemade batter to really test out that hack. Fun to watch you try the hacks, though!
The center rises because the edge cooks first. To make the cake rise evenly you have to slow down how fast the edge cooks. Wilton makes insulated strips to wet and then wrap around the pans. I have used them (or wet paper towels, for 40 years with great results.
For baking the cakes with no Dome at the top, I pour the batter starting from the outer edge and work your way to center. Then a small wiggle to the pan
For cake humps, the best things I've found were using damp cake belts, baking the cake in a pan full of water (like how cheesecakes get baked), and dampening paper towels wrapping those in foil and wrapping that around the cake pan. It's all about even heat distribution. The middle rises like that because it takes longer to heat up than the outside, so by making a less direct form of heat on the metal or glass pan, it distributes better.
I love your videos. Your personality just makes me happy. Really curious if you’ve tried cake strips to prevent the dome-ing (doming?) of your cakes. I saw a tiktok baker use them and was fascinated but they definitely seemed too good to be true.
2 years late. I don't care. For the rice paper flowers, I would have just bought a bunch of pastel shrimp chips and glued them together with something edible.
I saw something where you cover the top of the cake with a loose layer of tinfoil for a little bit so that the top of the cake can cook at the same speed initially as the rest of the cake , and that can help to get rid of the hump.
8:44 "I'm just using bok cakes mix...) 😂 Glad to know I'm not the only one who can't talk sometimes 🤣🤣🤣 edit: oh bless your sick little heart! You did it a second time! What you were doing is mixing up the last part of both of the words 'box' and 'cake' and saying "bok cakes" mix. Lol
I’ve been doing the sprinkles/ colour dust hack for awhile now. I honestly don’t know where I learned about it. I’m in too many fb cakey groups 🤪🤪. The swinging chocolate was kinda cool, but don’t think I’ll be doing it anytime soon. Nor the hot oil/spring roll wraps. Too much trouble and I’m too lazy 🙃
I would lift the rice paper with a spider or a flat spatula instead of tongs. Instead of a flower it could be a ruffled skirt if you did a few layers. I'm wondering if it absorbs moisture and gets soggy. The Sprinkles work better in a deeper dish, get the pop completely submerged.
Hi Laurie with the cake that rise in the middle what I found out is if you put butter/spray on the sides then the cake wouldn't be able to rise equally but when you don't it comes out perfectly flat because if the cake can't rise on the sides the only place it will rise is the middle, love your videos and I'm one of your biggest fans thanks for the awesome content
Maybe the cake batter you didn’t tap/spin, came out the most flat, because it was poured last with the least batter in it??? 🤔 All super cool hacks you tried! Loved the video!
What if for the pendulum you set up a bunch of cakes underneath different sizes and you did the pendulum so they would all have parts of the pattern to do a stacked cake?
I think the chocolate pendulum would work better with that chocolate shell stuff and do it on a cold cake to reduce pooling. But this is just a thought no clue if it would work in reality.
I love your videos so much! Could you please do a video when you and kevin are testing “1, 3 and 5 star bakery cakes” but he doesn’t know you actually made them!😂❤️
for flatter cakes i know that there are cooling strips u can wrap around ur cake pans so that the edges dont cook faster than the middle to reduce doming
With the last hack, I found the only thing that makes the cakes come out flat without the hump is reducing the temperature from 180C to 160-170C, that bit of decrease makes the difference, not the tapping or spinning of the pans😅
I agree. The hump forms during the last part of the cooking so if you lower the temperature at the end it doesn't rise so well and you end up with a flatter cake.
@@anikejulien7273 No it comes out the same😊 I might bake it for a few mins longer, so cakes that would usually bake 30 mins now bake about 40-45 but the texture remains the same with the flatter cakes😁
Check out my FREE Baker's Passport Recipe eBook www.course.theicingartist.com/bakerspassport
I have been loving all your video ideas, so comment more of them here!
How about a tsunami cake? It’s super satisfying 😊
I love your videos and I live in India I would like if u do a Indian based cake
Indian themed cake
Pls
Always love the videos with Kevin :)
For the chocolate pendulum I would probably use a warm ganache with a cool cake, so it would set exactly as it hits the cake! I think that would solve the leaking (but I definitely get testing it with a syrup rather than making something). And I saw someone else say the pattern might be cool if you put it off center, to get more of the swirls (even if it's asymmetric)! Thanks Laurie love your videos as always!
LOVE THIS IDEA!!!!
Yes! This is what I was thinking, too.
Ganache is a great idea. I was also thinking to put cupcakes around the cake.
I was literally going to comment and ask if there was a better setting chocolate that you could use. Maybe make a ganache with coconut oil or a white chocolate one since they usually set harder/quicker, no? Or am I completely messing up my food science??
@@FocusingOnChrist great idea, would catch all that lovely pattern that went on the table!
I like the cake pop and pendulum ideas. I think with the pendulum instead of putting cake in centre, place cake on outskirts of pendulum swing so you get the curves but not the full circular shape. It would be less symmetrical but you'd see more of the pattern form. Or alternatively have several cakes on the bench so they each get different parts of the design
I just had a new idea for pendulum. If U use the kind of choc that hardens and use a large surface with a board for the chocolate to land on you could make the design and let it harden and then stick it on top of cake
I love the multiple cake idea
The metallic shimmer cake pops hack is genius!! At the same time, I feel like someone figured this out by accidentally losing their glitter into a batch of sprinkles but couldn’t get more glitter. So out of pure desperation, they had to try it 🤔🤔
As Bob Ross would say, happy accidents!
@@anonymouse9833 exactly! Bob Ross wisdom
i would bet money it's someone who works in a more industrial setting and this is basically how even coats of paint are applied to misshapen parts by using stainless steel ball bearings. and they just figured out how to apply it to cake ingredients.
If you watch How It’s Made or other factory tour videos for foods with coatings like m&ms or gum balls, they’ve been using techniques like this for ages. So fun you can recreate it on a smaller scale at home tho!
I'm sure desperation is at the centre of most new discoveries. Like what made our ancestors decide to milk cows, or make flax into linen.
For the rice paper flower, I do each layer separately and then adhere them with microwaved sticky rice (i used left over white rice from my Chinese take out from the previous night) and it worked perfectly!
I am in love with the concept of the cake pop dusting. It makes perfect sense. In candy making companies for large quantities, they usually use a spinning drum to coat their candies evenly, so this technique would make perfect sense
You should do " Can Kevin make a better cake than a one-star bakery" I think that would be interesting 💕
that was my idea that i posted on a two videos back
It’s up now! 😊
Just from a thermal science viewpoint, using the theory of why the cake hump forms, (because the metal heats and sets the batter faster at the edges, than the middle) the spinning thing would never have worked, so you didn't do anything wrong.
👍😁
OMG actual science!! Thank you lol I felt like just a fail for using thin batter but this makes perfect sense
Thats why those damp cake strips work so well, by keeping the temp down on the pan walls for more even heating.
I think the info the supposed hack video was playing on was ‘put a thumbprint in your burger so it expands flat when cooked’. But cakes are not burgers (shocking 😉) so you can’t treat them the same. And now we know why there was no end result shown in the video.
@@TheIcingArtist Actually, from experience and some understanding of science, this does work!
Let's say your unspun pan has an inch of batter against the walls of the cake pan. That inch of batter sets quickly (as Mechelle notes, batter in contact with metal will set first). The cake cooks from the outside in, so as the rest of the cake cooks and expands, it has nowhere to go but up, hence the hump.
Now let's say you spin the pan so that the batter raises an inch and a half against the walls of the cake pan. Now the outside sets half an inch higher; the remaining batter can rise up to this level before it starts to hump.
You didn't show us the pans, so I don't know why it didn't work for you, but you do have to spin aggressively to get a noticeable effect. Also (unfortunately!) a thin batter won't work super well-it might just drip back down before it gets cooked, or leave a thin layer that cooks all the way through begore the rest of the batter rises up to meet it. I haven't fully experimented, but I also suspect this hack works better with slightly larger pans.
@@CantorVictoria no expert here but if you can pour something (e.g. cake batter) does it not basically mean it will not stay up in that shape after spinning? Unless it starts cooking as you spin
that rice paper flower the problem was not having deep enough oil. it has to be able to be fully submerged quickly so at least 3 inches deep and if you slide them in on an angle 45 degrees it should help with the formation of the poof. so if you try it again that should help
This!
what works for me every time to stop cake "hump" is to wrap the pan with a wet dishtowel - they make pan wrappers, but why pay for what you already have. In fact, I cut up an old towel and made tie-on wraps. This lets the cake heat more evenly throughout.
Just in case, I also add an icing flower nail upside down in the center of the cake pan - this helps distribute the heat to the center
Thank you! I want to try this!
Or you can cook on a lower temp for longer
Yep. Cake pan strips work every time
Cake strips. 100% every single time.
@@stacygoldscher8436 Yasss girl
This was just so much fun! Your delivery is wonderful. It's like we're sitting on a stool off camera right there. Haven't decorated cakes in many years, so watching you is a vicarious pleasure.
And there's so many clips to catch up on!
Laurie, to get a flat topped cake, cook it on a lower temperature and put an oven proof bowl on the very bottom of your oven filled with water, a roasting pan is good. This works even with box cakes. It will take a little longer to cook but will give you a flat top.
I also saw people using cake strips, which helps a bit !
Just want to say all your content just puts a huge smile on my face mam...fun...goofy and educational lol you put your heart into the channel and it shows..the positive energy yall put out into the universe (have to give Kevin his credit) is whats needed now more then ever..bringing joy to the masses with buttercream and kindness..
That Swinging Red Solo cup decorating tip was awesome. Thank you, Laurie. Hope you feel better.
Your expression at 8:24.. trying to say you made a clever joke but want us to get it on our own.... sooooo cute 😍 💓
Okay, I’ve got an idea on how to use the pendulum cake hack efficiently! :)) 😸
It can be a really cool decoration hack for batches of cakes. So you place not one, but like 4-6 cakes underneath, so they cover the whole area of the pendulum swinging.
This way, no chocolate gets wasted, and each cake gets a unique design!
🤩
The rice flower looks so cool and I think if you added the colour like the tiktok then you could tell its a flower 🌸
I wish I did now! But the whole flower was just falling apart lol. I think I cut the slits too big on the second flower but I'm tempted to try it again
@@TheIcingArtist I think you should try it again to see and making them smaller definitely helped 😀
Ok the lustre dust sprinkles hack was AMAZING! Good to know that works.
I’ve heard of people putting parchment paper on top of the cake batter when baking and it doesn’t dome as much. It still rises but more evenly. I’m curious how that one works. I’ll have to try them next time I make an actual cake.
The first one (on the table) looked like a planet
4:13 for someon who cook fish chips from something pretty similar (keropok if youre curious) perhaps the stove isnt hot enough. When i fry it, usually it wont expand or curl if its not hot oil
I loved watching these hacks. To stop my cakes from peaking I have cut strips of an old tea towel(to fit the cake pan) wet and wring excess out. Pin around cake tin and pop in the oven. If it still peaks a bit I take a clean tea towel and gently press down on the cake while its still hot. This flattens it out nicely😁
So many cake recipes tell you to create a dip in the middle to help it rise more easily. The reason why it didn't work for you was because you're using oil instead of butter which creates a much thinner, runnier mixture and it means that you can't create that dip in the middle with it. If you want a more even rise then I would recommend cake bands if you haven't tried them already.
I want to thank you for the ad because I was actually looking for a website like this one for a long time! So thank you!
Kevin I’m your biggest fan! lol total vibe! You both together MY FAVORITE 🤩
Don’t you ever stop this channel I love you and your husband
I always love it when you test hacks - I could watch that for hours. But for now I hope you get some rest!
The first hack was so cool, if somehow it wouldn’t pool at the end. Love your channel so much!! Love from the States! 💗💗💗
Fun stuff! A difference I noticed wth the spun cake idea was your batter was much thinner than the example you referenced. Thanks for all your infotainment :)
for a more flat top cake, lay down aluminum foil long enough to go slightly more than the circumference of your cake tin. wet paper towels and lay them in a line and then fold the aluminum foil over them so it's sealed and put it around the cake tin. it'll slow the cooking at the edge of the pan so it doesn't set before the middle.
Love the glitter hack .. I use cake pan wraps to avoid the dome .. I'll tru the pendulum when I get a bigger table.. It was fun to watch ..
Laurie, I am 13 & i love u
U are so talented & each & every video of urs is sooo damn nize
U r sooo pretty & your hair is really cool
I love this series of trying new trends
Please keep making such great videos. U inspire us!💜💜
Hey hun! I'm so glad you're feeling inspired! Thank you so much for watching XOXOX Love ya!
For flat cake tops try wrapping the pans with wet cake strips. They’re fabric strips and the prevent the cake from forming a dome.
Yes! And use a baking nail in the middle of the batter.
Yes I do the same ! I got it from Preppy Kitchen.
she already tried that in one of the videos and it didnt work for her
@@Straightforward786 that’s odd, they work great for me. Oh well, cakes can be finicky.
I LOVE the cake pop idea! Those look awesome!
I use Greek yogurt in my box cake mix and it makes the layers flatter and they melt in your mouth- better than homemade cakes I've tried!!
Currently binging all your videos while sick bc they’re comforting asf
When I was trying to figure out what a "Flower nail" was (because apparently it didn't click that you use it to make flowers before transferring onto a cake) I found some info that if you place your flower nail head down at the bottom of your cake tin then add your batter and cook, it helps create less of a dome. I suppose it helps transfer the heat from the tin into the middle of the cake faster?
I’ve made rice papers before. I found that what works best for me is to put the sheets in the freezer for a couple of minutes to get it a bit stiff. But you don’t want it to get too stuff because then it’ll just fall apart as soon as it hits the hot oil. That’s due in part to it being super thin. How much it curls also depends on what oil is used. I found that canola or peanut oil works best as they’re not very heavy. Heavier oils don’t work to well.
Can we have more Kevin content. I would love a series of competitions between you and Kevin!
laurie never fails to amaze me with her cakes it's incredible!!
I really love watching u just create and then try
I mostly love your comparison videos where you compare cakes from different bakeries🎂🍰❤️❤️
I love that series too!!! It's for sure one of my favs!
@@TheIcingArtist for sure Laurie
Lots of love 💞
My Gran used to use her spoon to make a little well in the centre of her cake pan and spread the batter higher at the sides. I always automatically do the same when baking and usually my cakes have a small hump but not a big dome!
Kevin is such a cool guy. You two make such a great team.
1st try looked like a flying saucer. Kool, pattern for sure. There should be cupcakes around cake. That Kevin is a keeper! 😁
I love the videos where you compete against your husband in the baking challenges!! I think those are really fun and entertaining and you sound do more of them 😊
I like those too but they should do one where they can use whatever decorations they want.
For a level baked cake, I use a ice water wet cake pan bands. They cause the outside portion of the cake to cook slower and match the center’s cooking time.
Love this video- I gave up on luster dust bc I couldn't get it to look the way I wanted- I will try it again!💖
I've been really addicted to your videos lately like there's nothing left to watch!! 😆🥰
I love you so much I have actually watched you for ages
The dusting technique looks really cool!
I love your videos! I’d love to see one of your old school style videos where you show us how to make and decorate a cake! Maybe a simple Halloween themed one?
Thanks for your videos!
Got say the cake icing pendulum and the luster dust cake pop hack were pretty cool
Amazing Tiktok Cake Trends, Love all of them. I have had my Foot Operation on: Friday 19th August 2022. I am back at home from Hospital Laurie. ❤️
I love the cake pop and luster dust idea, and am going to try it with polymer clay and mica ( I don’t bake, but I do make clay beads and am curious if it would give an even, smooth coating of shimmer without deforming the bead.)
For the cakes. Reduce your oven temp to 150°c, cover the top of your tin with foil that’s been sprayed with oil and you will get an evenly baked, flat moist cake.
how long would the bake time be with those changes?
@@rebeccacostin9707 it may take a tiny bit longer but not much.
Hiii! the cake strips can be useful but sometimes, the reason that the cake bumps up it's because your oven isn't calibrated, so you can use an oven thermometer and check if the temperature is the same in the oven and the thermometer
One of my favorite Thai dish is the fried rice noodle with a tamarind sauce on the top…yum
Absolutely love your videos. All of the tips, hacks and things you try so we don't have to or need to. Thanks for great videos. Definitely do not feel I have wasted my time watching yours.
I have one for you…a pan band. You wet the band and put it around the pan before you put it in the oven. It is supposed to make the cake level as it cooks.
Box cake mixes are designed to always come out the same even if you're not great at making cakes so I think you'd need a thicker, homemade batter to really test out that hack. Fun to watch you try the hacks, though!
That rice paper thing.. is called Appalam 😀😀 in India. In South India we eat it as a condiment on the side everyday for lunch with our rice and curry.
Love that!! I thought it seemed similar to something I've gotten from Indian restaurants. Indian food is one of my favs!!!
Could you please do another turning a grocery store cake into a wedding cake! I love those
Awesome video! I always wonder if the hacks work or not. Thank you for taking the time to test them!
Oooh the pendulum swing with shell chocolate over a cold icing or ice cream cake... mmm...
The center rises because the edge cooks first. To make the cake rise evenly you have to slow down how fast the edge cooks. Wilton makes insulated strips to wet and then wrap around the pans. I have used them (or wet paper towels, for 40 years with great results.
My only bugaboo with your videos is that there’s not more! 😭❤️
Love this video! You guys are great! Have you used cake strips for flat cakes? They work wonders!
For the flat cake thing, place parchment on top of the cake mix/the rim of the pan, it should rise more evenly then
For baking the cakes with no Dome at the top, I pour the batter starting from the outer edge and work your way to center. Then a small wiggle to the pan
For cake humps, the best things I've found were using damp cake belts, baking the cake in a pan full of water (like how cheesecakes get baked), and dampening paper towels wrapping those in foil and wrapping that around the cake pan. It's all about even heat distribution. The middle rises like that because it takes longer to heat up than the outside, so by making a less direct form of heat on the metal or glass pan, it distributes better.
As a hobby baker and an artist this is so my jam 😆 I have done dirty cup pours on cakes but never one of my pendulum pours lol
I really liked the rice paper flowers!
What an awesome idea for the cake!!! And I love thredup :)
I love your videos. Your personality just makes me happy.
Really curious if you’ve tried cake strips to prevent the dome-ing (doming?) of your cakes. I saw a tiktok baker use them and was fascinated but they definitely seemed too good to be true.
2 years late. I don't care. For the rice paper flowers, I would have just bought a bunch of pastel shrimp chips and glued them together with something edible.
I saw something where you cover the top of the cake with a loose layer of tinfoil for a little bit so that the top of the cake can cook at the same speed initially as the rest of the cake , and that can help to get rid of the hump.
Happy Friday Laurie and Kevin have amazing weekend xoxo 😘
8:44 "I'm just using bok cakes mix...) 😂 Glad to know I'm not the only one who can't talk sometimes 🤣🤣🤣 edit: oh bless your sick little heart! You did it a second time! What you were doing is mixing up the last part of both of the words 'box' and 'cake' and saying "bok cakes" mix. Lol
You should buy a cake decorating set from Amazon! They have a bunch of stuff in them and I want to see what you think about it! I can’t wait!
Your channel makes me HAPPY!
9:47 pin any wet cloth around the pan while it bakes no dome I do it a lot
I’ve been doing the sprinkles/ colour dust hack for awhile now. I honestly don’t know where I learned about it. I’m in too many fb cakey groups 🤪🤪. The swinging chocolate was kinda cool, but don’t think I’ll be doing it anytime soon. Nor the hot oil/spring roll wraps. Too much trouble and I’m too lazy 🙃
Hey Laurie I’ve always loved watching your video your so unique and have such a cool personality!
I would lift the rice paper with a spider or a flat spatula instead of tongs. Instead of a flower it could be a ruffled skirt if you did a few layers. I'm wondering if it absorbs moisture and gets soggy. The Sprinkles work better in a deeper dish, get the pop completely submerged.
Hi Laurie with the cake that rise in the middle what I found out is if you put butter/spray on the sides then the cake wouldn't be able to rise equally but when you don't it comes out perfectly flat because if the cake can't rise on the sides the only place it will rise is the middle, love your videos and I'm one of your biggest fans thanks for the awesome content
I liked how you did that , it looked like a lot of fun
What brand is the best for the luster dust for full coverage? I love the cake pop cover hack 😍
Preppy kitchen introduced me to cake strips, no more humps!
Your new look is rockin' it!!
I would love to know what you do do with all that cakes!!! 😎
Maybe the cake batter you didn’t tap/spin, came out the most flat, because it was poured last with the least batter in it??? 🤔 All super cool hacks you tried! Loved the video!
What if for the pendulum you set up a bunch of cakes underneath different sizes and you did the pendulum so they would all have parts of the pattern to do a stacked cake?
I think the chocolate pendulum would work better with that chocolate shell stuff and do it on a cold cake to reduce pooling. But this is just a thought no clue if it would work in reality.
LOVE that idea!!! The look of it is so cool if it wasn't for the pooling but a cold cake and the hardening chocolate would probably solve that!
I love your cakes and talent soo much!
I wonder how the rice paper flower would look airbrushed
These were neat :)
Oh wow so early! So lovely to see you doing some testing things✨
Love the painting cake that one is the best in my opinion 😊
I love your videos so much! Could you please do a video when you and kevin are testing “1, 3 and 5 star bakery cakes” but he doesn’t know you actually made them!😂❤️
Early oh and I literally love this channel
for flatter cakes i know that there are cooling strips u can wrap around ur cake pans so that the edges dont cook faster than the middle to reduce doming
With the last hack, I found the only thing that makes the cakes come out flat without the hump is reducing the temperature from 180C to 160-170C, that bit of decrease makes the difference, not the tapping or spinning of the pans😅
I agree. The hump forms during the last part of the cooking so if you lower the temperature at the end it doesn't rise so well and you end up with a flatter cake.
@@anikejulien7273 No it comes out the same😊 I might bake it for a few mins longer, so cakes that would usually bake 30 mins now bake about 40-45 but the texture remains the same with the flatter cakes😁