Vintage Cake Using Whipped Cream - How To Make Vintage Cake - Father's Day Cake
HTML-код
- Опубликовано: 20 июн 2021
- Hi Everyone!
In this video, I will be sharing how to make a soft genoise sponge cake filled with strawberry jam and how to prepare a frosting using fresh cream. I will also be demonstrating how to decorate with vintage style piping. In my next video, I will be sharing my buttercream recipe that many of you have requested so please look forward to it. :)
Instagram
/ mintea.cakes
Vanilla Sponge Ingredients:
4 Eggs
80g Sugar
120g Plain Flour
1tsp Baking Powder
30g Unsalted Butter
30g Oil or Milk
1tsp Vanilla
Sugar Syrup(1:1 ratio)
Cream:
550g Whipping Cream
2-4tbsp Condensed Milk
Note - Feel free to use other forms of sweeteners
Instruction:
1. Cake: Preheat oven to 170C. Prepare tin 6 inches.
2. Mix egg, vanilla, and sugar until combined.
3. Place it in a bowl of hot water and mix while increasing the temp to 37C-42C.
4. Whip the egg mixture on medium-high speed until ribbony consistency for about 4 minutes.
5. Whip on low speed to remove air bubbles for 1 minute.
6. Add sifted flour and baking powder in 2 stages and fold gently until combined.
7. Add 2 scoops of batter into the butter/oil mixture and mix.
9. Pour the mixture into the main batter and fold gently until combined.
10. Pour the batter into a 6-inch lined tin and bake at 170C for 25-30 mins.
Colours -
Colour Mill Mint
Colour Mill Emerald Gren
Colour Mill Forest
Piping Tips used -
Amazon 6B
Wilton Tip No 16
Wilton Tip No 18
Wilton Tip No. 3
Wilton Tip No. 32
🎵Music provided by BGM President
🎵Track: A Summer Night's Dream - • Video 
Хобби
Idk why but im treating this baking/cake designing videos as therapy
YES
Literally thats what im doing 😅
I said this same thing in another of the video lol
Same for me ✌️
Me too but literally now I’m craving it 🤭
I used this to help make a mothers day cake!! I referenced your design and it was great for beginners - sure mine doesnt look perfect but i LOVE how simple and beautiful the layout looks on a cake. Thank you!!!!!
Can't go wrong with vintage style cakes ❤
It looks so retro but timeless
My favorite colour and food...💚🎂 Very beautiful and very neat cake 👍
🇧🇷🇧🇷
Eu amei! Você é muito talentosa 🥰
This is lowkey so calming ngl
my favorite color. the cake is so cute!
Beautiful cake! Love the colours and the details and the piping
Thank you!☺
What a beautiful cake! I love your videos. Thank you so much!
Thank you🥰
That is such a beautiful cake💚
Ame la decoración ❤❤❤ incluso me sirvió de inspiración para una torta que hice hoy 😄
Divina ❤️
Amazing ❤ good job ❤ it’s like a painting ❤
so beautiful cake 😊😊
Banger of a video , making this for my gfs bday today!
I love the vintage cake style. It’s so pretty & I don’t see them irl anymore 😢
You make it look so easy 🥺
Love it!
Thank you!!❤
Wow so pretty
Wow❤❤❤❤❤❤❤❤❤❤wow
❤️
So nice
I love your cakes❤😊
This is absolutely gorgeous! From the colour palette to the cherries on the top...I am mesmerised! Thank you for sharing your awesome work. May I ask, If I use supermarket strawberry jam would that be okay? Also, does the sugar syrup need to be for each cake layer? :)
Thank you, so glad you liked it!!🥰 Yes you can totally use store-bought jam or any other filling really. And yes the sugar syrup is for all layers but is optional, it makes the cake stay moist for longer time. The cake will taste lovely even if you don't add it.🙂
I like the vintage cake style and the cake is very beautiful ❤️💕🥰😻😺🎂.
Thank you so much 💗
as someone who hates frosting with a passion, thank you so much
c'ha i grumi, li ho visti ad una certa!!!!
😍😍😍💞
Thanks for the video, it is so beautiful and I learn a lot, the whipping cream that you used is dairy or non-dairy? Does the non-dairy whipping cream will make the frosting more stable ?!
Thank you!😊 The cream that I use is called alternative cream which is mainly made of buttermilk and veg oils as per the ingredients list. But I do stay away from fully dairy cream as I find it little hard to work with. Like you mentioned, non-dairy is much for more stable so I would deffo go for that option if I have to😊
This is so beautiful and I appreciate your videos so much! Does this cream recipe make enough to fill, crumb coat, AND decorate? Or do you make a second batch for icing and piping? Thank you!:)
Hello have you tried the recipe, is the cream enough ?
I love your videos! They are hands down the best on RUclips! You are amazing and do amazing work! I cant wait to try this myself. I was wondering your thoughts on the amazon cake decorating kits? Do you think they are worth the buy? Thank you for sharing your beautiful work 🤍🍓🧸
Thank you so much for your lovely comment. Yes, the baking kits are amazing for a beginner. I had bought one too and used it for a few years before I was ready to advance. Good luck with baking🥰🥰
Hi! Beautiful video as usual :) Just a small question - how long does the icing last once you pipe it? Should it be eaten right away?
Thank you🙂 Fresh cream cake can be kept in fridge upto 2-3 days. However, buttercream cake can last weeks in fridge and months in freezer if kept airtight..🎂
This looks so beautiful!!! Can u tell u heated the eggs and sugar first before beating??
Thank you! Yes I did heat the eggs before beating but actually you can skip that part completely. Only difference is that we will need to beat the eggs for a little longer as heating speeds up the whipping process.
I am having this cake for my birthday (June 24th) but its going to be pink and white!
Happy (recent) Birthday!
Very beautiful
☺
What piping tips have you used. The cake is beautiful!
Thank you. Info about the tips on the description box. You can also check my latest video which is all abt my fav piping tips😊
Which icing can used for this decorations
Can i use white chocolate frosting
This cake reminds me of the cake from Harry Potter lol 😂 it’s satisfying to look at and Is probably delicious
Can I use butter cream instead? Thanks!
so pretty! can i ask how you prep your tins? just some baking paper? or with flour?
Thank you. I just use baking paper.😊
I love your videos! does the cream have to be non dairy?
Hi I saw this comment and decided to search as i thought there might be a reason. This is what I found: As a cake decoration or beverage topping, Non dairy whip cream is also sturdier and will not get runny or melt at room temperature
Hey your cake decoration is pretty well😍.. but Could please tell me what inch baking pan you used?
Thank you🥰 Yes its 6 inch. I mentioned it in my description box hehe
Beautiful cake
This cake is just so preety . Everything about it is just gorgeous 😍. I have one question, last time I beat my cream until stiff peaks but when I pipe it , it doesn't pipe as smoothly and had lot of cracks and air bubble do you know what would be the reason,?
Oh yes I have experienced that too. This occurs when we over whip the cream and cream starts to form tiny butter chunks making it not soo smooth . This is why I use non dairy whipping cream or hybrid whipping cream for a smooth and stable consistency. Hope that helped🥰 And if I have to usedairy whipped cream then I only whip it until soft peaks.
Did you put sweetened condensed milk in the cream? Is that how you get it so smooth?
Thanks for the video. When u prepared whipped cream, I didn't see u add any icing sugar or did I miss it? Or u use whipped cream only ? Thanks in advanced for your answer :)
You are welcome!😊 I added 1 tbsp of condensed milk. You can add sugar or other sweetners as per your preference. The condensed milk makes it even more milkier and creamier. 🙂
@@MinteaCakes Thank you so much for the answer, next time I'll try using condensed milk and see the result. I made vintage cake last week inspired by ur video but end up the decoration doesn't look exactly like u 😁 I will give u credit next time I post on my instagram.
@@juju297 Yes sure, please tag me. I would love to see your creations☺
aaahh so beautiful~~ how do you calculate the space between the drop strings and side decorations? ^__^
Thank you!!❤ I just eye ball it and hope for the best😅. Perhaps on my next video I can show you how to estimate the gaps using a parchment paper....
This also my question. 😂💗
@@MinteaCakes please do
can i use cake flour for this recipe?
This sponge would keep its texture after freezing it?
this is so cool but i think id get stressed out cause my hands always heat up and it might mess up the fresh cream consistency!
Ikr creams gets soft and melts so fast 😭
You can try using buttercream and also don’t put too much in the piping bag so you can refill with a cooler batch every time
ikr!! they're working so quickly and tactfully i could never. respect.
id probably let it chill in the fridge for a little so when i use the piping bag my hands warm it up back to normal
I could also add vanilla extract to the whipped cream too right ?
The fresh cream melted when I touched the piping bag immediately 😢 How can you keep the cream cold😢
Hello, I have a question I hope to be answered, my question is for how many minutes do I preheat the oven and does it preheat before making the cake or when the cake is going to enter?
Im.not the creator but you should make sure.your oven is preheated before putting your cake in.
What speed did you use for mixing the cream? And how long?
High speed for 5mins. I will upload subtitles shortly so thats its much more clearer😊😊
@@MinteaCakes thanks 😊
Hi, i just crumbcoated the cake and the fresh cream has already melted .do i always need to refrigerate the cream ? 😊
Oh no!!😢 Yes best to chill cream cakes in fridge at all times esp if the whether is hot and humid. I can get away with leaving at room temp for 2 hrs as UK is cold at all times.😅 However, buttercream cakes can survive in hot weather for a while..
After you crumb coat, chill for abt 15 mins before applying final coat and chill again for 15 mins before you pipe deco. Hope that helps☺
@@MinteaCakes thank you sm for your well explanations, really appreciate 😊
I'm getting ready to make a heart shaped one for a wedding with whipped cream and I'm so worried Iv never done it before without buttercream
Which one is the best? Whipped cream or butter cream ? Which one takes more ingredients? And which is best on warm weather?
Personally, I’d say buttercream. Buttercream tends to hold shapes better from what I’ve seen. Though I say it depends on your taste. Whipped cream is normally better on really moist cakes. Tres leches for example. Both take about the same amount of ingredients. Whipped cream is mainly just heavy whipping cream and powdered sugar. Depending on the Buttercream, it’s mostly butter, vanilla extract, and a lot of powdered sugar. As for temperature I’d say buttercream. From my experience whipped cream tend to melt quicker. Hope this helped 🤗
Hi what size cake tin is this in height and width ☺️
How do you stabilize your whipped cream?what type of cream do you use? Percentage of fat?
Not really sure about the fat content but I use Elmlea Double cream.😊
What can i use instead of eggs please reply me
Here's a list:
Applesauce
Mashed banana (the only downside to baking with bananas is that your finished product may have a mild banana flavor)
Ground flaxseed or chia seed
Commercial egg replacer
Silken tofu
Vinegar and baking soda
Yogurt or buttermilk
Arrowroot powder
Aquafaba
Nut butter
Carbonated water
Agar-agar or gelatin
Soy lecithin
Does this icing harden or stiffen in the fridge?
It doesn't stiffen or harden. It just sets to a firmer consistency.🙂
Hi, why does my whipped cream frosting melt.
WHY does my whipped cream keep melting/unable to hold its shape? every whipped cream cake i do always ends up melting in less than 2 hours (in and out of the fridge)
Big thk nice cake How many fat u have in yrs whipping cream plz ??
Sorry I am not sure as its not 100% dairy. its from Elmlea brand double cream.🙂
I swear I have seen this cake in a cartoon somewhere!!! Anyone?!
Help I made this but the cake did not turn out the way it did in the video
Please share Eggless version
What is scratch ?
I means make everything by yourself from scratch. Like from nothing.. prolly need to change a title hehe...
"Not from a boxed mix" might be a good way to explain what "from scratch" means. 😊
what are all the ingredients u need?
The whole recipe is in the description
Hello, I tried it yesterday and all my family loved it. I wish I could show you it. It's really beautiful 🥺
++ I added 70 grams of cheese to it as a flavor and to increase consistency, but because I live in the Middle East, our weather is hotter, so is there whipping cream with a little Of cheese and butter to increase cohesion? thank you so much 🤍🤍
Wow! Like a mascarpone cheese? I'll bet that was amazing.
so nice if only there was no music itd be perfect
Oh, but it was so RELAXING! 😊
what's the song playing in the background? it puts me to sleep
More modern people freaking out over actually witnessing color more than twice a month. How sweet. It's funny how much life you all are missing.
huh?
Color?
What are you referring to?
@@CarolineJoyAmico I'm not trying to be depressing but all these comments gushing about colors gets me a little pissed off. I keep realizing how little we ever use color in the modern era, take painting for example. Most paintings today, even the most expressionistic ones only use base colors like pink, red, bright blue, neon hot green that feels more like a suntan light tube than any cool color. The other comparison to that is always using every color, in realistic paintings, so many colors are used so while you are primarily using a great variety of a color, there is no definite showcase of each of those rare palettes individualized. But in something like an old car, or a vintaged cake design, those one color tones are finally showcased. And these comments getting so wowed by such a thing tells me they've never ever experimented with color and no that isn't me angry that they all aren't artist and color fanatics, it's me angry that the mere visual showcase for them is a rare site and they don't even have a name for it. It reminds me that all they do online is look at zeros and ones, fast moving pictures with the semblance to an attractive touch, everything is rushy and unstructured in its nature. Its like the manhattan skyline which has so many beautiful buildings they all out beautiful the other and look like a row of tombstones at that point because frankly the city didn't do the best job at making a showcased upper view of the skyline which makes sense because that's something you can only even start beginning to plan centuries along into your city. Anyway it is more so like the big advertisments in Manhattan especially in the old days infact I'm primarily talking on the old days because they used to glory their signage and details of every advertisement. So in the 40s and 50s when more picture signage appeared, each one felt magic but together looked unstructured and messy, just like old cars in a museum that doesn't display each one properly, or any other example of an array that takes the focus off of the other thing. This cake is the answer to the opposite of that. Unique is only unique until it is copied, but put the unique on a tray, with plants on the side, lighting, and its own carved wooden stand for an advertisement and well they make that one thing look pretty special. Back on the topic of this is that, this feature isn't seen anymore these days. I'm angry at society as a whole for ruining the craftsmanship and beauty of fine eye-candy works of art and again, it reminds me that Gen Z are just falling into social word salad, no visual attraction at all, everything is a joke. They only hear a joke, they don't pay attention on the video about the joke because the punchline isn't the background...and THAT gets their attention, similar to my LARGE lettering getting yours. A world stripped from the luxury of viewing beautiful things.
My whipping cream never gets that stable.. 😢