Well hello fellow cake enthusiast! I'm Kara and I am addicted to cake.
Looking for unique and creative cake decorating ideas and recipes? Well I Scream for Buttercream is ALL about cakes and cupcakes. This is the place I share all my caking ideas and adventures.
I love spreading the message that yes, YOU can create unique and memorable cakes and cupcakes. Do something creative, have pride in it and make someone happy today! Creating edible works of art is just half the fun. Seeing someone's face light up when they receive it is the ultimate 'feel good' medicine.
If you're obsessed with cake as much as I am, or maybe just even half as much, I'd love for you to subscribe.
@@sarahjohnson6723 no offense taken. I understand some areas are used to using weight measurements instead of volume measurements. If you click on the link to the recipe in the description and then click ‘jump to recipe’ you’ll see the full printable recipe on my site. Then click ‘metric’ under the ingredients and it will convert them to weight measurements for you. Hope this helps!
Everyone dont know how much batter goes per pan, everybody dont know how to guess , u should of just made it easy an use 1 pan , soooooo much less stress and less baking pans to clean too
@@mehjabeenjable3632 I haven’t tried it but it should work. If it’s just one pan that’s essentially 9 inches round, you’ll have batter left to make another one since this recipe makes enough batter to fill two, 8-inch round pans.
@@danaquoaeackels98 I’ve really only used this frosting as is but if you want to add some color, I normally use gel food coloring for frosting and it generally works well.
Hi Kara. I’m making a two tier cake. It will be two layers per tier. I will need to make it ahead and freeze. My question is… for my layers, do I crumb coat, and/or frost or just freeze the plain cake layers?
@@deniseroach6038 So I actually just freeze them plain - no crumb coat or anything on them. I don’t even level them at that point. I just wrap them in plastic wrap, then in foil and freeze. To defrost, I leave them at room temperature still in their wrappings and let them sit that way for several hours to defrost then I will prepare and decorate. Hope this helps! Oh I do have another video here on how I prepare the layers for decorating and stacking in case you’d like to see another example. I don’t have the link handy but it’s a recent video and it’s the Baby in Bloom cake.
@IScreamforButtercream Thank you so much. I thought it was just the plain cake, but I wanted to make sure. I’ve already made all my buttercream flower decorations and have frozen them. Just need to make my cakes tomorrow. And I’ve watched your videos regarding freezing cakes and stacking a tier cake. You do a great job explaining everything in detail.
I've made this cake before, a few times actually. I just got a sheet cake order and I want to use this recipe. Will this be enough for one layer sheet cake?
@@ABVivaCristoRey It depends on the size of the pan and how deep it is. If it’s a general 13x9 inch pan that’s 2 inches deep then this would be fine but if it’s a different size, then you’d need to adjust the amount of batter that’s mixed. Hope this helps!
@@GeminiiBaby You don’t have to chill but you can to firm it up. It may still come off when you take that board off though. That can happen with any stacked cakes though so I just normally keep some extra icing handy when cutting the cake.
I’ve been wanting to make this recipe for months, and finally got around to it today, since it’s Labor Day, and I had some extra time. It’s totally lived up to expectations! Fantastic recipe! This fall, I’m looking forward to making your apple butter cake. I love your recipes.
Hello! The text says that your scratch cake recipe contains both baking soda and baking powder, but you say in the audio that it only contain baking powder?
@@emelie4345 can you tell me which part of the video? I may have mistyped or misspoken but not sure which part you’re referring to. Basically though, if a recipe has baking soda, it’s best baked when the batter is mixed and not stored and baked later since the baking soda only reacts once.
@@emelie4345 Thank you for catching that! You’re right. I do say something different. I totally missed that when editing. So that recipe actually does use both. I just stated it wrong but the text is correct. The same concept applies though. If it has baking soda, it may not rise properly, or as well, if you bake it later.
Hi! I was immediately drawn to your recipe while on the hunt for something to bring to our annual church choir retreat potluck. I am planning on making this next week but since I will be presenting for 30ish people, I was planning to use two 10 inch pans. Do you have any recommendations about this and any thoughts on conversion. Thank you in advance 🙏
Yes, so if you're making this in two, 10-inch pans, I would mix up a batch and a half of the recipe. That should be enough batter for both 10-inch pans. I'd still bake at the same temp. It might take the layers a bit more time to bake, but should be pretty close to the 8 inch, but keep an eye on them. I hope the potluck goes great!
I haven't tried this recipe out as cupcakes, so I'm not 100% sure if they will turn out well, or not. If you'd like to try it out though, just bake at 350 degrees F and start checking them at about 12-15 minutes.
I made this cake today and it was so delicious, I had been craving cinnamon rolls but came across this recipe, so easy to prepare too.. I’ll definitely make this again!😊
@@loveyisaac4214 hi there if you click on the link to the recipe in the description it will take you to the printable recipe and you can click on the word ‘metric’ after the list of ingredients and it will convert everything for you.
@@IScreamforButtercream Yes, I used the metric measurements given but the frosting came out really overly stiff and dry as thought the amount of sugar to shortening ratio was too high so I was wondering if the metric info was correct.
@@loveyisaac4214 it should be correct but I use a software to convert it for me so it’s possible it may have glitched. You might enter the amounts into a converter online and see if it comes out the same. Also if the frosting is too stiff you can add a bit of milk to thin it out a bit. This recipe is adjustable so feel free to add more milk if you need to.
Nicely done ✅ But I think you should use a simple syrup for the layers .. you could see that the cake is Dry .. especially when you don’t trim the burnt edges 🤔🫢 Looks lovely and I love the cookies and cream frosting 👌👌👏🏻🩷
Hola me encantó la receta, para mi es muy novedoso y desde luego lo voy a preparar. Pero tengo una duda, porque en este caso no se le añaden las yemas del huevo? Gracias por leerme 💕
@@angelalewis729 good question. I haven’t made this recipe into cupcakes but think it should work. Bake at 350 F and start checking them at about 12-15 minutes although they may take a bit longer to bake.
The icing doesn't stay looking like that it melts away like you never ever put anything on it . I've made this a few times and my husband wonders why the icing doesn't stay on the cake like a honey bun icing does . I said I have no ideal unless we let it come to a complete cool that's the only way it can stay . But you just said you can eat it warm
Nobody put the ingredients in the description box anymore don't get it . If y'all what someone to make what your making them give us the direction of too make it . Tks so much!!! ✌️
@@ruthworman2733 hi there. If you’re actually curious as to why some us don’t add the entire recipe in the description box, I don’t mind sharing the reason. For me, I get paid from ad revenue on my website. There is nothing wrong with that. That’s how I provide for myself and my family. Thats how many website owners provide for their families. It’s generally how we get compensated for all the work. My There is also a button at the top of each post that says ‘jump to recipe’ so hitting that button takes you straight to the printable recipe. You don’t even have to scroll. It’s really a great way to support people who provide videos and recipes for free. Unfortunately RU-vid just doesn’t pay much ad revenue and I wouldn’t be able to do all this for free. That’s why some of us do that. My hope is that most people will understand but if some don’t, then I’m ok with that too.
