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THE SCIENCE BEHIND HOW TO MAKE THE ULTIMATE BEST VANILLA CAKE PERFECT FOR STACKING || Janie's Sweets
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- Опубликовано: 14 авг 2024
- Hello my pretties. Hope everyone is having a great day! If you clicked on this video chances are you’re feeling the same way I did a few years ago... FRUSTRATED... you see when I first started baking 10 yrs ago I wanted to have the BEST recipes... I had a great red velvet cake recipe, my chocolate cake was on point and my carrot cake was to die for... but my vanilla cake? Not so much... I searched all over the internet but I could never find one that was good enough... it was either great for eating but not so much stacking and carving (moist and delicious but not sturdy) or great for stacking and carving but not so much eating (holds its shape but dry and hard)... i was feeling super disappointed until I found it... the holly grail of all vanilla cakes... are you ready for it? LIZ MAREK’s VANILLA CAKE RECIPE look it up I swear it was a game changer for me! . This recipe makes the most delicious vanilla cake you will ever taste. It has a tight crumb that makes it perfect for carving as well as stacking. So I tried it and it worked... sometimes and other times it didn’t work... I couldn’t understand why that was if I was following the same recipe... so I set out on a quest to find out why that was... I was determined to research and learn about the science behind making the perfect vanilla cake great for eating but also stacking and carving. I figured if I knew the science behind it it would help me figure out what I was doing wrong and why sometimes the recipe worked and why other times it didn’t so that way I could have more consistent results. So I did a lot of research and in this video I’m going to explain to you what I came up with...
I know this video is a bit longer so below I am going to provide you guys with a timestamp of everything in case you want to skip ahead. As always, thank you for watching. Hope you enjoy!
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MATERIALS: 0:56
INGREDIENTS: 4:29
RECIPE: 11:30
INGREDIENTS:
Dry ingredients:
18 oz cake flour (or 420grams AP flour and 90grams corn starch)
18 oz granulated sugar
2Tbsp and 2tsp baking powder
Fat addition:
12oz butter (3 sticks)
Wet ingredients:
6 eggs
4oz oil
4tsp vanilla extract
16 oz whole milk
This recipe makes:
8 inch and 6 inch round pans (4 inch high each)
10 inch round pan (4 inch high)
To make a 7 inch round pan (4inch tall) just half the recipe
To make a 12 inch round pan (4 inch tall) make the same recipe plus add an additional half to it
If you clicked on this video chances are you’re feeling the same way I did a few years ago... FRUSTRATED... you see when I first started baking 10 yrs ago I wanted to have the BEST recipes... I had a great red velvet cake recipe, my chocolate cake was on point and my carrot cake was to die for... but my vanilla cake? Not so much... I searched all over the internet but I could never find one that was good enough... it was either great for eating but not so much stacking and carving (moist and delicious but not sturdy) or great for stacking and carving but not so much eating (holds its shape but dry and hard)... i was feeling super disappointed until I found it... the holly grail of all vanilla cakes... are you ready for it? LIZ MAREK’s VANILLA CAKE RECIPE look it up I swear it was a game changer for me! . This recipe makes the most delicious vanilla cake you will ever taste. It has a tight crumb that makes it perfect for carving as well as stacking. So I tried it and it worked... sometimes and other times it didn’t work... I couldn’t understand why that was if I was following the same recipe... so I set out on a quest to find out why that was... I was determined to research and learn about the science behind making the perfect vanilla cake great for eating but also stacking and carving. I figured if I knew the science behind it it would help me figure out what I was doing wrong and why sometimes the recipe worked and why other times it didn’t so that way I could have more consistent results. So I did a lot of research and in this video I’m going to explain to you what I came up with...
Thanks so much for the video! I subscribed :) do you have the weight of the items you used ?
Sure... check out the description box 😊
Hi Janie. I saw Liz's video yesterday and decided to try her white cake recipe but the layers were thin and and idk why.
Did you add salt ?
Hi can you do a video on how to make different flavors from this vanilla cake recipe
**room temp eggs & butter** it helps all your ingredients work well in the oven for the cake to rise evenly. never skip sifting dry ingredients and make sure to just walk away from the cakes when they're done. It's tempting to flip them, etc but once they're cooled in the pan (providing you've got your parchment circle on the bottom of the cake pan) they should come out better and in one piece. removing too hot makes them fall apart and can cause it to stick to the pan making craters in your cake. Love this channel, starting my own home cake business too, I've been a Cook and Baker for about 10 years for other people, it's time to do my own thing.
Wow thank you soooo much for sharing all these tips with us!! I’m sure it will definitely help someone struggling to get perfect consistent cakes ❤️
Thanks so much
I made this today with milk and buttermilk, equal portion and .........OMG.
I followed your procedure and your recipe in the description box, I think you forget to write salt, so I added 1 tsp to mine.
Thank you. The texture and flavour is a absolute winner girl!
This is my new recipe for my vanilla cake from now on.
Thank you so much.
This video was so detailed and easy to follow. I love how you give different times for different cake pans and the different measurements. Great jon!!
I absolutely love you for this! I've been trying to make a similar recipe that bombed and I couldn't understand why. Now I know and am excited to try it again and not swear off cake flour! Thank you!!! Well earned subscription!
S X yayyyy that’s exactly why I created it I’m glad I was able to help 😘
How did the cake taste
i just do 250g of butter, caster sugar, eggs (weighed in shells - 4 large) and self raising flour, using the creaming method though and a splash of milk and vanilla at the end at 350f/180c/gas mark 4 for 25 minutes, to create 2 , 8-inch cakes. It makes a really really delicious cake and its so easy to remember. The rule of thumb is to go up or down by 125g if you're going up or down an inch. So if 2, 8-inch cakes are 250g, 2, 9-inch cakes would be 375g of everything. (I got the recipe and details from CupcakeJemma) :)
Thank you for sharing with us 😜
Your videos have definitely helped me like you can not imagine. So much great info and very well detailed. Definitely a fan! Thank you for being here! 🤗♥️
Aww thank you for watching I’m glad I could help 😘
How did the cake taste
Wow Ma'am!!! Great class!! Soo many gems for cake success. Thank you!!
Janie ..such a great video..Levener..whatever😅😅...you deserve a million subscribers ..Iv loved your videos that Iv seen along the past year..
specialgifts LA hahaha aww thank you love 😘
Wow that is very helpful! I'm a very very young baker planning on baking a cake today for a baby shower. This really boosted my skills. Thank you so much! ♥️
Yayy so glad you’re finding my vids helpful!! Wishing you lots of success ❤️
I stumbled on to you video, the title intrigued me. I'm a home cook and hobby baker and since I can't afford pastry school "youtube" has become my new best friend. I will definitely subscribe to your channel. I really enjoyed the video and learned so much❤
You are simply awesome and thorough with your demonstration. I can also say you provided us with everything required.
I had given up trying to find a perfect vanilla cake recipe until I came across your demo last night.
I intentionally waited until after I tired your recipe to respond and can now say that I tried your recipe and the cakes turned out perfectly soft and moist. Thank you so much. I have finally found a recipe that works! Keep up the great work .
Woohoo 🥳 so glad it worked out for you… it is seriously my holly grail of all cakes… I was so excited when I found it 6 yrs ago!!!
This video is great,you are so informative. Your discretion box is literally me....have tried so many vanilla cake recipes only to have them come out too dense,or too oily,or just not good at all! Gonna give this recipe a try and use all your helpful tips. Thanks!
Ahhhhh yes the infinite search for a perfect vanilla cake!!! Haven’t we all been there!?! I’m so excited for you to give this recipe a try 😊 I absolutely love it!!!
Hi I just wanted to tell you I made this Recipe today and it was the best vanilla cake I ever made. Thank you so much.it baked so well!!!
Yayy I’m glad you like it I’m OBSESSED!! It’s been my go too since I saw sugar geek post it 7 yrs ago!!! I love it so much I’m never looking back haha 😛 thank you for watching ❤️
Hi Janie, I’ve been baking for a long time and some things I just didn’t know about. Thank you so much for explaining things and showing us your method. I will definitely try this👍
Well thank you for watching I’m glad you found it helpful ❤️ 😘
Never thought about using a scale but I'm definitely going to try! Thanks bunches as always💚🧡
😉 you won’t regret it
I have learnt a new formula baking cakes. Thanks.
Thank you for so much info provided to us! My question to you is: when it comes to baking powder in the list of the ingredients it stays: "2Tbsp and 2tsp baking powder". Are you sure we should use so much baking powder? For this half a kilo of flour I would have used half of the quantity you wrote.
Hi Janie, you are so generous to share your recipe. May God give you greater successes. Just one question, can we use margarine in place of butter? Here in UK I usually use stork margarine which make for lighter and fluffier cakes.
Hi there 👋 thank you so much for watching I hope you did find it helpful... for this particular recipe though you must use butter it will be more stable in the fridge that’s why it’s great for stacking and carving 😉
Thank you sooo much for this!!! I think I will try this out. You have inspired me not to give up on my cake business!
Yayy I’m glad I could help! 😃 and yes you should totally try it
How did it turn out ??
Don't ever give up! :)
@@englansanchez5829 thank you so much 💖
@@tavionhannon4164 so I got 2 orders so far and no price haggling
I am going to try this recipe today I am a beginner so this video was so helpful. my niece wants me to make her a 2 tier cake for her wedding next month the good this is she wants a semi naked cake since i cannot frost cakes very well due to having tremors. thank you for sharing this vanilla recipe as that is what she wants for her cake. Be Blessed!
How did the cake taste
YAyyyy so happy you found this helpful! I wish you best of luck with your nieces cake she will love it!!!
❤what a teacher! You are amazing!
I’m so glad I stumbled to your channel. I myself is a homemade caterer and fell in love with baking I started with my moms bread pudding recipe just to entertains family and friends . And do when ppl started to ordered I had no idea how to price..I will continue to watch your videos.
Yayy I’m so happy you’re finding them helpful 😊 congrats on your business btw 😀
Hello Janie what makes the cakes have that sweet smell?
So I too have been on the search for the perfect vanilla cake recipe...I literally have a Playlist on here called 'The Great Vanilla Cake Search' with like 40+ videos of different recipes as well as videos going over the science of cakes/ingredients etc 🤣 And of course there's about 5 videos of Liz's on there, her and Yolanda Gammp have been my go tos for recipes&Cake advice but I wasn't even sure where to start. Seeing now that you and another Caker I love on here also use Liz's Vanilla recipe it's definitely going to be the 1st on my list!
Hey Ms. Janie! It’s me, your favorite proofreader...lol. I’m going to try this recipe very soon. You mentioned “salt” but I don’t see the measurement in the list of ingredients. Did I misunderstand something when you were talking? My guess would be 1 teaspoon but I’d rather do it right.🙂 Thanks so much for your video! Very informative.
Hiiiii 👋 😀 yes I’m so sorry I didn’t show myself putting it in it’s just a pinch of salt to the dry ingredients to be more accurate use a teaspoon but I’ll be honest I never measure it hahah just a pinch 🤏 😉
Janie's Sweets Ok, will do! Thanks so much! Take care of yourself!
You are very pleasant to listen to. Thanks for all the tips.
Aww thank you for watching ♥️
Very good young lady, I am going to try this method I absolutely love your teaching!!
Thank you for watching 🥰
Hi I just ran across your channel I’m enjoying your content. I’m an at home bakery here in Michigan. I just started my RUclips journey and I’m looking forward to more❤️
Can you do a video on the difference between vanilla/white/yellow cake? I’m having a hard time getting cakes to be super white or super yellow
That’s such a good one ☝️ ok will do
Thank you for this but my cake taste bitter after baking. What could be the cause?
I also reduced the sugar to 350-400g instead of 510g as written. I try to avoid baking too sugary cakes.
Thank you Soooo much. We really learn everyday. 💕💕💕💕😊
Thank you for taking the time to share. love the tips and presentation
🥰 thank you for watching 😆 I’m glad you found it helpful
Thank you so much for this video!!!💗💗💗💗😊😊
I will definitely do this recipe! Thank you so much for your detailed explanation 👍🏻
Thank you so much for all the detailed information..
Very informative and useful information for someone like me who absolutely love baking.
Yayy so glad you like it!
Hi janie, i love this recipe except that it always flops on the side all around. I didn't put alot of grease so what can it be?
This cake is in the oven right now, fingers crossed but it smells great. Leaving this here for future reference and also if anyone else is a metric/grams freak like me. Thanks so much!
510 gm flour
510 gm sugar
29gm baking powder
340 gm butter
6 eggs
113 gm oil
20 ml vanilla extract
454 g whole milk
Thank you so much for sharing 😊 I hope it came out really good for you 😉
Hi, how about your cake? I wanna know if this recipe is an exit o fail. Sorry for my bad english😅
@@fripsyhiguera7092 it was fantastic. No issues and was easy to carve and decorate. I even had to cook 3 tins at once on a gas BBQ and it was still flawless
big thumbs up..very interesting will try this. I always cream my butter sugar egg 1st. thanks Janie for a another good one!!
You’re very welcome 😊
Excellent video thank you so much.
A must try recipe, please what's the SIZE OF CUP YOU USED IN DIVIDING THE CAKE BATTER INTO THE VARIOUS PANS?
Do you have a chocolate version for this cake? Great video thank you so much 😊
Thank you so much for sharing your recipe, tips and ideas.. I love it 💖
Thank you for watching ❤️
Hi, what's the use of flower nails in the cake batter while baking? How do they help?
Was about to ask that too.. guess I'll wait for the response 😊
It’s so that the cakes bake evenly with no dome. 😊
@@JaniesSweets mine comes OK without them! Will they helpful for bigger cakes like 8'' or 10''?
Oh yes they are not necessary I just like to take every precaution and just use them 😊 you wouldn’t need them until you are trying to bake a 12 inch
❤awesome thanks for the info Great job
I didn't see the receipt. I will like to try it
This is eye opening...thank you ..keep up the goodwork👏 very helpful
I’m glad you liked it 😘 thank you for watching 😊
Absolutely awesome video....as usual!!
Thank youuuuu 🙏 😘
thank you very much. looking forward to tryin it out Can u use baking stork instead of butter
Thank you for this amazing tutorial video. I am so looking forward to following your tips on starting my home based cake business. I am so glad I came across your video.
Thank you
yolandalawrence007 woop woop 🙌 you won’t regret it it is the holy grail of vanilla cakes 🎂 (in my opinion lol) and I’m wishing you best of luck on your cake business 😘
Hi Janie, i have continued useing your recipe and am very happy with the softness and flavor except i have a small issue, my cake flops on the sides and i cant figure out why. Can you advise me on what being done wrong please. Thank you. Looking forward to hearing from you. 🙋♀️
Cook it at 350° F instead of 325°F but just keep an eye on it checking for doneness. 325 does help it cook more evenly, preventing the risk of doming but it also causes the sides to be softer, weaker.
Besides using a toothpick to check for doneness, look for the sides of the cake to slightly pull away from the pan and/or pressing a finger lightly on the top and seeing that it bounces back. So, if you are keeping an eye on it, look for the sides pulling away and open your oven and check that it bounces back.
@@Simsane thank you so much for your help Janie. I have adopted your recipe and am happy with the reults. Keep teaching us ok. 😁
Finally got around to trying your recipe. Here's the outcome: followed all your instructions and my batter didn't look like buttercream by the end it was a pourable consistency 🤦🏾♀ baked it in 3 8" pans and they shrunk a little smaller as they were cooling. No worries tho the taste made up for everything 🥳 It was lovely and the texture was very moist. Thanks for sharing Janie! 😊
Ah I know what could have gone wrong.... 1. The eggs and milk may have been too warm and 2 which is most likely the stage where you have to whip it for 2 mins try adding less wet ingredients idk if that makes sense add just enough to have it coated but not more then add the rest very slowly once you’re done whipping it for the 2 mins... see if that doesn’t help... it’s happened to me a few times as well 😉
@@JaniesSweets ..maybe show it in real time...and use a clear bowl for your wet ingredients so we can see how much you poured..learned a lot..Thx!
Beautifully explained.... Its generally hard for me to make it till end of such a long video.... But you've beautifully managed me to watch till end.... Will surely try this recipe soon
I have another question, can I use this recipe for a cupcake too?
Thank you so much for watching! I’m glad you enjoyed and found it helpful… I wouldn’t recommend these for cupcakes because they’re designed to bake flat so they won’t some up properly… sugar geek show has another recipe that’s great for cupcakes that I love give it a try you’ll love it
Great video! Very detailed.
Thank you for watching 😘
This is so informative. Thank you for sharing.😊
Thank you for watching glad you found it helpful
@@JaniesSweets You're welcome. And yes it's so helpful, as I am starting my own home baking business.
Hello, I'm just watching this video for the first time which I found through specific searching because my vanilla cakes lack moistness.
It's actually helped me understand the science behind a lot of things I was already doing but since I never understood the science, never was able to do well.
I like this video because it's very explanatory and has helped me to understand a lot.
Though I've never seen cake flour before in my life, lol.
Thanks for the video!
I’m so glad you found it helpful 🥰 thank you for watching
amazing recipe ... but can u put how much batter for just 2 6 inch or just 2 7 inch ?
You mentioned adding 2 egg yolks. Did you do that in this recipe? Thank you so much.
That is an awesome method.Thank you.
Thank you for watching 😘
Definitely will be trying this one!
😃
Can I add instead pudding mix in this recipe?
My question does make only a one 10 inch cake layer
Hi Janie, im from Brasil and i want to try your recipe, but i dont know what means oz, please tel me what means oz. thank you for the recipe. God bless you.
Oz means ounces. It's a form of measurements. There's another comment if you keep scrolling down (hopefully it's the same setup as yours) and they do a conversion for other people that don't use this kind of measurement. Hope that helps.
I learned a lot of thing's from you
^^ thank you
Can you plz put your measuring wit cup or pounds instead of oz
Loved ur tips. Thank u
Thank you for watching ❤️
Thank you. Thank you so very much great Video
Aww thank you for watching ❤️
Hi janie, loved the fact that you took the time to explain the science behind the cake making. However, i am a bit confused about , how many cake layers this recipe makes ? Would it make 6, 6 inch layers ? Can you please tell me how much batter it is by weight ( in pounds preferably) thank you!
Hey great question... yes it would make it with more to spare I usually make 3 6 in and 3 8 inch with that recipe... I’ve never weighed it but it makes just a tad bit over 12 cups of batter 😊 I hope that helps
@@JaniesSweets thanks alot for your reply ❤️
Love the lesson of invaluable info. I, too, am a sugar geek fan and I recognized the goop immediately - great stuff. Ms. Merek is super talented and her videos are fun - especially when Avalon joins her. Back to you now, I am a new subscriber and so thankful to have found you!!! I'm not a professional baker but love to bake and do so fairly often. Question: are you baking all 6 cakes layers at once and, if so, are you rotating these layers at any point in the baking process? I have never baked more than 3 layers at once and, truth be told, when rotating it is quite the juggling match for me! Also, would this recipe be good to use for those carved out cakes? Thank you again so much.
She is seriously THE BEST it’s insane how talented she is!!! To answer your question yes I do bake all 6 at once... I do have a convection oven which helps the heat to distribute evenly so I don’t rotate anymore... however if you do need to rotate I’d say wait half way through when the cake is almost done (the small layers) then open the oven and rotate quickly... if you do it before the cake rises it may deflate... hope that helps 😊
@@JaniesSweets I did not know the cakes would deflate if you open the oven door.. I won't be doing that again .
Pleas what do you mean by 2 Tbsp and 2tsp of baking powder
see, i love know what things make what reactions, that why i got into baking. i love my hand mixer even if my arms burn lol
Seems like a lot of baking powder...would it leave an aftertaste?
Thank you for sharing this!
😘
How did the cake taste
Can self rising flour be used instead of AP And rising agents?
What would I need to do to turn this into a chocolate cake?
I wouldn’t turn this one into a chocolate cake there’s a really good one I use from sugar geek show
Thank you so much for this great tutorial..i just have a question..when you say that you take them to the refrigerador you put them in the freezer or just in the fridge?..thank you
Alicia Sanchez no I never end up freezing my cakes but you definitely can nothing will happen to it just make sure to thaw in the fridge overnight then take it out don’t just take it from the freezer to outside right away it will sweat
@@JaniesSweets thank you for replying 🤗 I love your channel and you have a great heart to share all your experience with us ❤
😘 🥰
Thanks very much
Please can we use only oil for baking instead of butter??
You’re welcome ☺️ so for this recipe I’d recommend using the mixture… the butter is not only important because of the reverse mixing method ( it prevents the flour from absorbing the liquids and making a dense tough cake) it will keep your cake surdy for stacking because it solidifies in the fridge… so I’d recommend if you don’t want to or can’t use butter at all for whatever reason a different cake recipe all together that uses only oil.. the mixing methods will probably be different and also the ratio 😉
This was a very good video
Thank you for watching 😘
Could we substitute butter for margarine? We use storkmargarine in UK and it usually makes soft and light cakes.
I’m sure you could but I’ve never tried 😊
What kind of butter salted or unsalted?
Hello, my name is Denise and first off awesome video, I had a question about the kitchen-aid speed. Do you turn it up to 8? Or 10
Thank you ☺️ and I go up to 10
Hello Janie, thank you for your explanation, I am also a sugar geek fan and have always wondered if the AP flour and corn flour mix would work with this recipe... I have a quick question.. if using the AP flour+ corn flour mix, should I still mix for 2 full minutes?
Hi Ruth thank you so much for your message 😊 so to answer your question yes it does work it’s just not “technically” the same you can taste a slight difference I’ve actually tired both... I beat it for the same amount of time I’m not sure if beating less or more might make a difference I haven’t tried 🤷♀️ I like the cake flour one better but the corn starch and AP flour was pretty good too... I saw no difference in the way the batter looked but it’s once it’s baked that I tasted the difference... it’s not necessarily bad it’s just a tad bit corny like similar to a corn bread taste... I hope it’s making sence lol so sorry if I confused you lol...
Lol..no you didn't confuse me, I get it.. thank you so much for your time, much love
Hi there 😘
Thank you so much for sharing
I tried alllll the vanilla spongs recipes on youtube but none of them worked!!!!
I will definitely try this one ☺️
but i have 3 questions
1 ) should the oven be on up and down or just down ? And with or without a fan?
2) can this recipe be used for fondant covering?
3) if i want to make only 2pans 6" i only half the recipe?
This recipe is the best I have ever found during all my research over the years... I normally use the convection setting with the fan (not sure what up and down means though)... yes it’s great under fondant... and yes you would half the recipe however you might have a little left over still... hope that helps 😊
Thank you 💖
How did your cake turn out ?
And what about changing it to other flavors plz? What adjustments do you do?
I have another recipe for chocolate and red velvet... but if I wanted to change it to let’s say a rum raisin then I replace the milk with rum for example
This is fantastic! Can you tell me how long to bake these is I make cupcakes?
This recipe isn’t good for cupcakes it’ll bake flat and cave in… try sugar geek show’s cupcake recipe it’s better 😉
Would love to give your recipe a try. You talked about salt but I didn't see the amount in the ingredients list. Thanks a lot for your detailed video 👍🏾👍🏾😊
I know ughh I realized I had it with the flour it’s just a pinch 🤏 added to the dry ingredients 😉
@@JaniesSweets thanks so much
😊
@@JaniesSweets Can your recipe be colored to make rainbow cake layers? Thanks 😊
Leeanne Stoute absolutely
@@JaniesSweets awesome thanks so much. At which part in the recipe do you recommend adding the gel food dye?
I love this video I really like how you explain the recipe.you talked about add egg yolks to make your cake recipe better is this for all cakes and can I try this with this cake recipe you gave. And how much does this cake rise
Thank you so much for watching you can totally make it with this recipe I usually do because I use some egg whites for the buttercream so I have some leftover yolks usually... keep in mind the batter will look a bit thinner than how it does in the video so don’t worry if that happenes totally normal... and i usually fill the pans 3\4 of the way and and rises to the top
@@JaniesSweets how much 6inch cake tin can I get from this recipe?
Hi there
Im from Northern Ireland and new to your channel. What is cake flour called in the UK. I know all purpose is what we call plain flour. Is cake flour what we call self raising. Thank you
Hi there 👋 😊 I’ve been told there isn’t such thing in the UK 😞 you can try to make a conversation by adding cornstarch to the all purpose flour 😊
Hi Jamie, I love the video and the techniques. My question is, can this recipe make six, 6x3 cakes? I’m making two, three layered cakes for Christmas and wanted to know the ratio of this recipe. Thanks for any feedback. Happy Holidays to you.
It can but the layers will not be quite 3 inches high each just slightly under ... an FYI 😊
@@JaniesSweets Hi Jamie, I wanted to ask you about freezing cake layers. How to? Defrosting before icing, etc., any info to this newbie would be most appreciated. Thank you very much. Nicol B.
Hi Janie! I really enjoy your tutorial. Very informative. Can I use the reverse method for other cake recipes?
Thank you for watching ☺️ the reverse method doesn’t work for every recipe though... it’s only meant for recipes that have equal amounts of flour and sugar in it...
Thanks Janie sweets!
How long can this cake last outside the refrigerator? Will there be need for preservative?
I’ve never actually left it out for longer than a day but I’m not sure!
Wow.. I just got to see ur videos today. Can't believe I got this info so easily. Thanks for such informative videos. Ur doing great job. 💖
Can u please tell me what's good eggs alternative? I m looking for vegetarian recipe but don't find something perfect. If u have one then please let me know. Thanks.
Thank you so much for watching 😘 I actually haven’t tried out different egg substitutions though 😞 I’m not too sure what world work... but Gretchen vegan bakery is a great page on RUclips you might have some luck checking her page out 😉
@@JaniesSweets thanks.i will check it.
yupitsvegan.com/vegan-white-cake/
This vegan recipe uses the same reverse method. I haven't tried it yet but I plan on it.
@@bajanlovegurl16 thanks
@@reenadoshi6859 you're welcome
Hey! I can't get butter here can I use just oil for the reverse method?
Unfortunately this particular recipe won’t work with just oil 😞
how much batter do i need to make a sheet cake to make a number cake and how long should i bake it
I would say this whole recipe will suffice and how long to bake depends on your oven.. I’ve tried many ovens before from moving place to place over the years and none of them are the same time 🤷♀️
I took a cake decorating class and learned a recipe that calls for veg. Shortening instead of butter. Any thought on this? Ty
Without seeing the actual recipe I couldn’t tell why they chose that instead... there’s a bunch of reasons why they would make that change ... but it’s totally ok to use it 😉
Hi
Do u have the recipe in grams? It will be much easier🙈 and can i half the recipe?
Hi Janie, I was researching about how to make my butter cake more moist, because I prefer less sweet cakes so I reduce the sugar. Usually butter cakes have a 1:1:1:1 ratio for butter, sugar, flour, and eggs, right? But in my case, if my butter is 125 grams, my sugar is 85 grams (yes that's a whole lot of sugar to take away LOL). I found this reduced sugar recipe works fine in cupcakes, but in layer cakes, it makes it kinda dry. I was researching if I can add some egg yolks (I always have extra yolks from my SMBC) to make up for the lost liquid ingredient (40 grams of sugar that I omit) and make it moist again. Or maybe I should just shower my layers with simple syrup? Do you mind sharing your opinion or experience on this? I can't seem to find anyone who talks about this, all they're saying is equal ratio of everything. Btw I use the regular creaming method, but your reverse creaming method looks interesting! I will try it next time! Thank you for sharing xx
Oh you’ll definitely want to add the egg yolks but also use simple syrup. The sugar is so critical to the moisture and tenderness you definitely wanna substitute with the egg yolks 😊 hope it helps 🤗
@@JaniesSweets thank you so much, Janie! Gonna try adding some extra yolks next time. I know I can just try making one batch but I'm scared my logic of adding extra yolks is not scientific LOL 😂 xx
Good channel 👏👏❤️I liked and subscribed ✅
Thank you 😊
can this be used for cupcakes and how could we adjust? i used this twice now and it was literally the best cake i ever had
Isn’t it the best?! I absolutely love it! I wouldn’t recommend using it for cupcakes though because if bakes flat... sugar geek show has a recipe that She uses for cupcakes i like it better
Thanks for the recipe Janie. Can I substitute margarine for the butter? Butter is very expensive in my country
Can I?
kaay dan hummm I’m not sure to be honest I think the reason why butter is added it’s because it will solidify in the fridge and make it more stable for stacking and carving