Tips for Baking Perfect Cakes
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- Опубликовано: 9 июл 2024
- In this video I go through some tips that are very helpful for those who want to learn how to bake a cake from scratch. I will add more videos with tips, so if you have any questions post it in the comment box and I will answer them in another video.
All the links are posted below with information.
Website:
designmeacake.com
White Cake Recipe:
www.designmeacake.com/white-ca...
Webstore:
designmeacake.net
More Recipes:
www.designmeacake.com/recipes
More Tutorials:
www.designmeacake.com/tutorials
Facebook:
pages/Design...
Blog in English:
designmeacake.wordpress.com/
Blog en Español:
designmeacakeblog.blogspot.com/
Twitter:
/ tonedna
Instagram:
/ design_me_a_cake
Linkedin:
/ 777 
Хобби
Thank you for this video. You are an awesome teacher ❤️
Love this! Straightforward and even covers the basics with exact measurements. Thank you!
Love your tutorials. Thanks for sharing!
My pleasure!
Hi Edna I really enjoyed your Tutorial. And its been Excellent. Thanks very much. Have a great day and God bless you
I really ppreciate this kind lady for reading every comments and replying to them..keep doing the good job👍👍👍
Thank you..It's more work but I do feel it's important to respond.
Which oil is good for baking the cake
Thank u Edna for this very helpful tips.. it is very informative and detailed. Godbless u i hope i can meet u in person soon
Thank you for this lovely tips....👍👍
AMAZING VIDEO SO INFORMATIVE❤️
Great idea,thank you
I just love your videos! Like I always say, you make GREAT VIDEOS and you have the BEST HAIR on RUclips ☺
Aww, thank you! That's so sweet of you!
I love your tips!! I got idea now if i will do my own cake!! 😍
Have fun with it!!
Amazing tips
Great good tips. Thanks for sharing
Thanks for sharing..
Very informative tutorial.
do you take the cake out of the oven as soon as it is done?or allow it to rest for 10 minutes with door slightly open
Really love watching your videos! Always informative and clear. :-)
Thanks!
Very nice most helpful information about baking thanks
Excelente tutorial. Bendiciones 😃
Looks delicious!
in elctric ovn for cak baking which elctric rod will on eithr lowr one or upr or both rod will turn on
Thank you...really helpful.
Thanks for sharing tips in baking. They're so important to achieve a good quality of cakes recipes. ❤️ and God Bless 🙏.
God Bless!
Hi Edna,I have a problem,always my cake is sinking mtddle .doesnt bake properli middle area when i increse the temperatura little bit cake does bake middle but feeling bit of dry so could u plese help me to solve this error.thanx lot
Good tips! Thank you
love it! your awesome as always Edna!! (:
Thank you for the lovely info maam Edna. Its my 1st time to bake a cake.
Baking has a bit of a learning process so have fun and even if you fail one time, don't give up. We all go through that. Have fun!
Very informative thank you so much!
Thank you very good tips on baking. 😉🎂
Very useful video. Can u make a video on what ratio the ingredients for cake should be taken....starting with a cup of all purpose flour in what ratio the remaining ingredients are taken.
great info....thank you!
Thanks!
big help this informative tips♥️ continue to teach us thank you
My pleasure!
Really useful... thanks for sharing 👍
My pleasure!
Thank you for making this video
I'm still learning how to bake thank you for the tips Edna
Morning sarks, I’m gonna crack on with my painting this morning cos I’ve been roped into baking this afternoon , 🤪🤪🤪
Have fun with your baking!
great tips. thank u
love this tips and tq.
Thanks for the information mamm.....
I hv one query .
How much time should v preheat the oven?
Each oven has their own requirements. Some have a sound that will let you know when it's at the right temperature and others have a light. If you have an older oven, you can get an oven thermometer to make sure your temperature is correct.
Love this 😍😍😍😍
Tnks for sharing. I love it.
My pleasure!
Love your tips
Thank you!
Thanks for sharing ypur recipes
So informative.Tq😍
Thank u so much for this recpic it is so nice a I loved it u a e best teacher I will try o cook like this thank u so much u a e best teacher your recpice help me alit
Very nicely explained
Can v use plastic measurin cup and spoon
Thanks so much for the tips
My pleasure!
Thanks. Really useful
My pleasure!
mam
which one is good an OTG or convection oven for baking more cakes and even baking ?
That would be a very personal opinion. I never used a convection oven to bake so I can't say for sure which would be best but I do know people that use them with success.
Baking soft buns. Which heating panel should I use during the baking process? Both heating panels or the bottom only?
I typically use both pannels in normal size ovens.
Thanks a lot!
hi Edna new baker my cakes comes out of oven lovely but during cooling process it shrinks and drop in middle help
Same here 😢
I love love the video. Quite informative. Am a super brand new baker and am having trouble with adjusting measurements to suite the size of cakes I want:( am in Kenya and we do cakes by weights so what if I follow a recipe and I don't end up with the weight of cake I want? I tried to adjust to make a smaller cake and it did not come out as well as the first cake I did by following the recipe to the latter. Please help:(
Yes, changing recipes to make smaller batches is kind of a science. Once you start baking and you get used to doing it, you kind of learn how to do it and it becomes second nature. But when you are starting it will be all trial and error. I have made so many test recipes to get my recipes right. Many cakes that didn't pass the test but eventually you get it right. It's a learning process.
shal07tome Kenya👋
Strawberry cake from scratch
Shirley Leken I'm brand new baker also. It's been very challenging so far.
I got a strawberry cake from scratch posted in the website with a tutorial.
V informative... Hassel free baking 🎂 with lots of love🌿 sharing Is Caring
Yes, sharing is caring!
Thank you for sharing this very impt. Tips in baking...
Thanks!
Hi Edna, I find that most recipes only make enough batter to have 2 nice size 9" layers. How can I take a regular recipe and increase so I will have 3 full layers?
Best way is make 2 batches. I usually don't do 9 inch cakes so I don't encounter that issue. I usually use 8 or 10
Really loved all your tips and tricks! ✨ Just had one question though.. Would you use just top or bottom heat or both while baking a cake ??
I use both and I bake the cake in the center of the oven.
Good information thank you
Thanks for the answer !
Anytime!
in electric oven which rod on eithr botom or uper one or both during cake baking nd during bread baking sometime i hv cnfused pls tel me proprly
Can you write the question clear? I can't understand it.
Thank you so much.But i have no oven i usually make my cakes without oven what do you advise me?
It really depends on what you are using for baking your cakes. The mixing part won't change.
Hi Edna :)..I loved ure video and it was truly very truly informative and have helped me correct my mistakes in baking which I was doing till date.Thank you very much. Could you kindly explain a little more about the heating core part.i didn't quiet understand that.in the video , you also mentioned that we could use a flower nail in the same way.please do explain how this is done or how it works.the center of my cakes do not get baked enough.please help . I
Follow the link so you can see it. It goes in the center of the cake to bring heat to the center on those pans that are more troublesome baking properly. amzn.to/2UrTtjg Let me see if I can plan on a video for that.
By the way where to put the heating core or the flower nail? And where can we buy those things?
Wilton sells them or you can get them on Amazon!
amzn.to/2HVR9zu
You place it in the center of the pan but if it's a big pan you can place more than one.
Am learning a lot from you, thank you..👋
I am glad it helps!
I purchased dark pan for baking cake . is it fine or I need to bring light pan . Where dark pan are used in cooking range?
If you feel that your cake gets too dark when baking then switch to a lighter pan. If you are ok with it being darker then you should be fine.
hi would like to ask what element are you using in baking cake?is it lower?upper?or both..TIA
Both
I am new in baking without training so plz could you help me ma'am .what ii be the right measurement for baking 1pound vanilla cake and the right temperature to set an oven...
Usually, cakes are baked at 350. Some I bake at 325 but remember they will take longer to bake. I don't bake cakes by the pound but I do have recipes on the website.
I like this video pls can you talk more about cake burning why is not yet ready am really having hard time thanks
Thank you soo much .
Does the oven temperature vary as per the size of the pan? Also the size of the oven? I have a small oven.
The size of the oven might affect how a cake is cooked. Smaller ovens tend to burn the top and bottom of a cake easier. The oven temperature doesn't need to be changed due to the pan size but sometimes how much you fill a pan might change the amount of time a cake will take to bake. That's one of the reasons I don't give time for baking cakes, you have to watch them.
thank you so much for sharing this video 🙂
My pleasure 😊
pls which type of baking soldier are my going to use for my cake pls answer
I am not sure what you are asking. Can you rephrase your question?
How can I make the top most part of the cake brown?Pls tell me.
That sometimes will change depending on the recipe. Butter cakes tend to brown more than white cakes due to the butter for example.
I just bought some 6 in baking pans, what temp and length of time should I cook in them .
That will vary depending on how much batter you add to them, how tall they are and the temperature of your oven.
Awesome 👍 😊
Thank you very much for your reply
Thank you
Hi Edna the heating core you have shown...how does one use it? I wanted to make a cake with a hole in the centre as I don't own an angel pan tin or a Bundt pan so I put a steel glass upside down in the centre before pouring the batter in the pan and when the cake finished baking my glass had sunk on its side like the Titanic. Please help. Also my carrot/ date/nut cake tends to have a flattish crater in the centre. I don't open the oven while baking and have tried baking the cake at a slightly lower temperature for a longer period. Need your advice asap. Thanks for bearing with my long message.
Mostly you place it in the center of the pan. The metal will bring heat to the center of the pan and cook the cake more evenly. I will try to do a video on it at some point. As far as your carrot cake.. When they fall in the center, it could be that it didn't cook properly in the center but make sure it doesn't have too much sugar in it. That can make the cake fall in the center too.
Edna De la Cruz Thanks for the reply..... however I had placed the glass right in the centre though.
I didn't see you used glass. Is not glass. The heating core is metal as it conduct heat better. Was this made for cakes??? I have never seen made out of glass.
No any other channel give us information like you Ma'am......thaaaaaaaaaks
Thank you..Many have tried to copy was I started years ago.
No one beats original Ma'am
Very helpful tips. Tq. Xoxo
Thanks!
Thanks so much Edna for getting back to me. You don.t always add a tray of water below? Does having a tray underneath effect the length of cooking or how it cooks? Do you use convection or conventional oven? Thank you so much for all your help! And yes I will try out your recipe. I just looked up your buttercream and I notice that you mention walmart shortening and was wondering if that works just as good as the expensive stuff? I did notice a big difference in hi ratio shortening and crisco...not as stiff. I'm retired and just bake for my family mostly my grandkids so I can't afford the other stuff. Thank you so much for all your help. Cindy!
I tend to use high ratio shortening. You can also try Spectrum shortening, that is a new one. High ratio shortening is the best one and you are right, crisco is not the best out there. I have in my house just a regular conventional oven. So when I create recipes, I tend to do it in my house environment. The tray underneath does not affect the baking time but it tends to help with moisture. So if you have a cake recipe that tastes good but tends to come out dry, then you can try adding the water bath.
super amazing
I'm 15 and getting into baking! Thanks for your advice, I didn't know about needing ingredients at room temp!
Plz tel me if u bake cake in gas oven do we need to put some water in a bowl inside the oven
I place some water bath underneath a cake but I don't own a gas oven so I can't tell you for sure how does it work with gas. I would suggest to do a test and see how that works for you.
What about on high altitude what is the baking time for pan sizes 10 inch ,8 inch,and 6 inch
I've never had to deal with high altitude but here are some charts that might help you.
www.kingarthurflour.com/learn/high-altitude-baking.html
As far as baking time it changes from oven to oven, cake recipe, pan size and how much batter you add to the pan. Approximations are just that, an idea of maybe how long it will take but the reality is that you need to watch your cake and get used to your oven.
Hi Edna! I noticed that you put a cookie sheet on the bottom rack? Is that necessary or does it help in baking? I've tried that and I used goop and strips but my cake stuck to the sides? I don't now if it was the mini chocolate chips or what? I did rotate them because of some videos and I don't think it helped. I think it made it worst! I have my granddaughters birthday coming up and I have to make a unicorn cake 6" 3 layer and I/ve tried twice so far and I really don't think they worked out? One set of vanilla didn't rise at least I don't think so and I tried coloring it so they were out longer and the chocolate I rotated? Please help. Do you have any suggestions as far as recipes that will work? My kitchen scale does not weigh accurately so that is out . I dont know what type of scale to get that is dependable and not real expensive cause I just bake for my family> Please help. Thank You Cindy
I place mine in the middle rack. It might look lower in the video maybe because of the angle of the photo, but it's the middle rack. Below I put a tray of water sometimes so the cake is moist. Some people have issues with goop and I am wondering why. Maybe something to do with the ingredients used. I love the baking spray and it has never failed me so maybe you can try that. You can also try parchment paper if the cake is too delicate. I have a video on that too. Walmart has good scales that are not super expensive and they are digital. I have a really good white cake if you want to try it. It's posted on my website. I don't ever rotate my cakes. Make sure your oven is clean and working properly. Remember that once you make the batter you need to be fast adding colors to it. The baking soda doesn't work as well in rising when the batter stays out of the oven for too long after is mixed.
Which coil must be heated for baking cakes in otg oven and my cake smells egg after baking cake baked with brown crust with egg smell what I want to do to correct baking practice
Usually, for baking, you use both upper and heating elements. Read your manual to make sure since all ovens might work differently. I prefer regular ovens because the heating elements being so close to the cake tend to burn it more in my opinion.
Hello, what type of baking pans are you using? I'm curious about aluminum, anodized aluminum & alloy aluminum. What works best? Thank you. I have a gas range oven.
The best cake pans are made of metal, specifically aluminum or aluminized steel. Aluminum is the best material for baking the perfect cake because it distributes heat quickly and evenly. When it is paired with steel, you get pans that are durable and resistant to warping or denting. This is particularly important if you want to avoid leaning layer cakes or misshapen sheet cakes. According to manufacturers, anodization seals aluminum so that the metal cannot leach into food. Aluminum is mixed with other metals to make it stronger and resistant to rust and being warped. I love the 3-inch tall rounds from Wilton and the square pans from Magic line. I think both are made al heavy gauge aluminum. Fat Daddio has also great pans and they are anodized aluminum. No matter what, make sure that when you get pans, stay with light-colored, as the darker ones tend to brown the cakes too much.
This is the round I use: amzn.to/3466faB
This is the square one I use: amzn.to/2RBn8Ye
This is the ones from Fat Daddio which are really good too. They sell square ones also but they tend to be more rounded at the top than the ones from Magic line. amzn.to/2RBn8Ye
Those are my top 3 loved companies for pans and I do have my preferences for each one with different shapes of pans but all of them do give beautiful cakes and pans that work fantastic.
I am adding this link to a post I just wrote in my Blog about this. designmeacakeblog.com/2019/12/09/the-best-pans-for-baking/
@@EdnaDelacruz Wow, I was mesmerized by how you exert an effort to explain this! You really helped me a lot. You definitely deserved to have more subs because you are one of a kind. Thank you so much!!! :)
I will check the links! :)
@@eight0826 Thank you!
Thanks for guid
I love ur videos
Thank you!
What kind of cake tin is best for baking.. like blacksteel tin or aluminium tin,silicon etc..what is their difference.for example, youhave to bake a little bit longer in black tin than alluminium tin..etc
Aluminum for me. The black ones tends to make the cakes look darker.
My favorite baker.
Thank you!
it was so informative. I have a question. What should I do so that I can use the upper and lower rack to bake cake and will not burn the bottom part. Please
I usually don't place the cakes in the bottom rack in my home oven because it turns to burn the bottom so I stick with the middle rack. In the bottom rack I place a pan with water for moisture.
I baked cakes yesterday and the bottom part was burn. Maybe my time and Celsius was wrong. what is the right celcius and time in baking cakes? need your help. thank you
can you please tell me the reason why some of the baked cakes gets brocken at the top of it.....
It really can depend on different factors and even the cake. If the cake is a dense cake and it tastes good I wouldn't worry about it. Some dense cakes tend to cook at the top first and that's why the crack happens. Other reasons could be an oven that is too hot will cook the top part first and as the cake rises it will break the top part. Other reasons can be imbalances in ingredients like ratios of liquid to flour or leaveners.
Wao its very informative for me thanks you for this vedio
It's my pleasure
Super information nice video
If I need to do cream drip cake for 20 people how many lairs and which pan size thank u
An 8 inch serves 24, a 9 will serve 32, a 10 will serve 38. Those are 1 inch servings so if you want bigger pieces you can go with the 10. A typical cake measures 4 inches tall.
Edna please tell me how to get perfect dome on a cupcake.
Each recipe might react different and oven temperatures will affect it. Typically higher temperatures creates high domes (350) And lower temperatures will create lower domes (325). But each recipe might react different so testing is kind of important for this.
Wishes from Malaysia good tips for baking hope for simple cake recipes tq
I have posted recipe tutorials and I will add more soon!
Thanks v informative
mam my cake not become spongy when I bake my cake never cook in the center
hi mam , as per u said , while baking cake in oven don't open oven until it will bake completely otherwise cake became roast , am I right ? plz tell
I try to not open the oven until I see is almost done. Usually you can see the sides start to detach from the pan.
hi.. do I need to on the vintallation while baking or the oven is on?