Hi everybody! I'm just a normal chill guy who is living his passion as a pastry chef in Reno, Nevada. I started this channel to be able to share tips, tricks and recipes that I learn everyday from my accomplishments and failures. I have lots of other interesting things rattling around in this brain of mine and hope to share those with you as well. Take care!
In the video you say 1 1/2 cups cake flour but in the description box it says 2 cups. Which is it? Thanx for your help And lemme just say you did a terrific job. I hope mine turns out as gorgeous as yours 👍👍😋😋💕💕
the video called for a lot more sugar than the recipe below the frosting. My cake came out great, but the frosting more like Carmel candy than frosting. Why
Hi Tim! Let me double check the proportions again and report back to you, it’s been a few years since creating this video and do tend to adjust my recipes constantly as I find better ways of doing things. 😊
Thanks for sharing the video! For the frosting, you said 1.5TBS of flour, but in the recipe you have only 1TBS of flour. I see the correction for the cake batter but not for the frosting. Is it 1TBS or 1.5TBS ? Thanks!
FYI, the creaming step should take at least 4-5 minutes and the mixture will be light and fluffy. (like frosting almost) This step is crucial for a successful outcome.
I made this cake and it tastes good but was very thin. Is 1 1/2 cups of flour correct? Your cake was twice the height of mine. I bake a lot of cakes. I just wonder what happened!
Hiya!! Hmm...let me double check the measurements this weekend, it's been a minute since I made this cake and I'll get back to ya ASAP. :-). Glad you thought it tasted good.
Hey!! So I retested the recipe and you are absolutely right, bump up the cake flour to 2 cups. Funny, I've had this video up for a couple years and you're the first one to mention it!! Thank you!
@@lindahines9380 I have never tried self-rising flour with the particular recipe. If you do try I would just omit the baking powder in the recipe as it already contains a leavening agent…I’m very curious about it now
I haven’t made this particular recipe with dark brown sugar, however I have made caramels with brown sugar in the past and find that I have to let it cook a little longer because of the added moisture that in brown sugar. If you try it let me know! :-)
looks tasty. Just so you know, that's Ojiya, also called Zosui because you are using cooked rice. Okayu is made from uncooked rice simmered in a lot of liquid. I think I'll go try your recipe now.
Looks great! Would love to see a slice of it. Wonder if refrigerating the cake first would make it easier to frost. Can't wait to try this. ❤ Thank you so much for sharing this recipe.
Hello there! I hope this message finds you well. I’m a producer at INSIDER and I recently found this amazing video and we would love to feature it in one of our videos about popular desserts in the U.S. For a little knowledge about us, INSIDER is a part of Business Insider. All of your footage will be credited with your RU-vid. Please let me know if this is okay with you! You can also email me at scheng@businessinsider.com.
Oh no! Did you let it cool completely? How was the flavor? Sometimes when I have cakes that do that I let it chill in the refrigerator before icing or trimming it. 🙃
Heya, I definitely feel ya on that! I tried it that way and it was delicious, but I’m a little OCD and needed to be able to control the frosting by spreading it, lol.
It took just about 7 minutes, but you can certainly use the icing softer if you prefer. I just enjoy a thicker icing that holds it shape while I frost. :-)
@@kevinfutamachi4052 I agree with wanting thicker icing. It took longer than 7 minutes to get it to a thick icing. Once it reached soft ball temperature, I poured it in the mixing bowl and started mixing. It was not cool enough to do anything in 7 minutes. Did you cool yours prior to mixing?
@@kevinfutamachi4052 I want to make this cake but I was wondering where your ingredients all room temperature like the eggs the buttermilk and the butter.
@@denisesmith9571 Hi!! I definitely always have butter at room temperature, I don’t always find it necessary to have my eggs and buttermilk at room temperature. As long as your creaming your butter with your other ingredients thoroughly you should be fine! 😊
Heya!! It’s a fairly strait forward cake. It’s just a matter of keeping an eye on it and taking your time. Try not to rush anything and take it step by step. Let me know how it turns out!! ❤️
