@@DeliciousSparklyCakes i too had the same problem....i have just one tin and a microwave, so is it fine if we prepare the batter and wait for about an hour and a half for the second batch to pour in after I demould the first one ?
Ciao, Francesca. We don't make mistakes, we have happy accidents. What do you remember about Belle dancing with the Beast from Beauty and the Beast (1991)?
I think I see the error I made today. I actually store my eggs at room temperature, so they were fine. I made sure the butter was at room temperature before use but, I added the milk straight from the fridge. Hmm... Also, I found my cake to have some small holes inside and all over the top. Luckily I was able covered it with vanilla frosting but, do you have any idea what might have caused that to happen?
i think it must be the milk straight from the fridge? 🤔 im new at baking so im just guessing.. hehe since i watched videos saying always use room temperature ingredients.. ☺️ it's my first time to bake a cake for my boyfriend's bday🎂 im excited😍💖🤩
A couple tips I use pertaining to the butter--1) I use a mini silicone pastry brush (it came in a set of 5 diff mini spatulas/tools) to butter my pans. Way less messy and coats any crevices better than my hand can plus easier to clean than a natural hair pastry brush. 2) I always thought softened or room temperature butter meant SOFT like basically solid but mushy if you touch it...I would leave it out for however long until I got around to baking that day. No no! I learned from a pro baker on here that it should have some resistance when you press it like a soft clay almost. FF to 2:05 from CupcakeJemma here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-oC6x6y_o80Y.html she shows what the consistency should be and bakes examples of too soft, too hard and just right butter and it makes a huge difference!
Hello! I've been making a chocolate cake as I found it supposed to be the easiest. Well I had done it 3 times. And it come out awful 💔. I measure the ingredients, I check the oven temperature double because I got the oven thermometer. I even use the same pan as the tutorials to see if is the pan. But nothing works 😭 still getting awful cakes. I don't really like sweets but my toddler and my husband love sweets I want to make it for them 😇.
@@DeliciousSparklyCakes it just doesn't rise, it was dense and flat and heavy no airy. I used cocoa powder and it does even look rich dark brown like yours i looks more like light brown. And the sweet is too much like non eatable.
Lauriannys Arias if it doesn’t rise well, there must be something wrong with your baking powder or soda. Check the expiration date of your leveners and replace it. Hopefully this helps 😊😊😊
So I made a Japanese sponge cake and when it put a toothpick through it nothing came so I thought it was fine. But then when I removed it from the tin and cut it was like stiff clay and didn’t have a cakey texture inside . What happend?
My cake was baked properly but after demoulding it from the tin water started forming in it and when I applied the whip cream it started dripping....can u tell the reasons why this occur??
Yes plz sift ur dry ingredients baking soda especially because if it has lumps it taste nasty someone told me this and it changed my baking and please if you just butter the pan your cake will not come out flour it I learned this by experience 😄
My cake always had a dip in the middle..why..my cake is white forest cake..when i first bake..it comes out perfect but after 5/6 months it turn out with a dip inthe middle..i change the temperature itdoes not work
Hello ! I am having a problem that my cake comes like a jelly and not like a cake and sometimes my cake get breaken even though i measure the quantities like a scientist pls consult me
Learn from me!!! I used baking soda instead of baking powder but some people really can’t taste it. My mom said she didn’t taste any bitterness, I could only taste the bitterness hahah ugh at least she enjoyed it I guess
Tqsm for the tips..😊 I just started to bake..butter cake. Notice will have damp streaks/gluey streaks at the middle of my cake.. does nyone have any idea how to prevent this?
Oh God I feel very disappointed from my last cakes. And the shock is that I just bought a mixer which is very expensive. But since I bought it I keep making bad cakes which is very disappointing. 😢😢😢
Last thing… when cake is cool, run a knife around inside edge of cake tin before inverting cake onto a flat plate or board. This will ensure cake will not stick to the sides and tear sides as you remove it.
It's totally normal that the cake when it's still hot smells of eggs. If afterwards you can still smell them, it might be that the recipe that you're using has lots of eggs into it. Try to ut a bit of baking soda into the recipe.
@@nhetskie1 Then you need to lower the oven's temperature and leave your cake a bit longer next time so that it will cook better in the centre as well.
That's a consequence, but you don't put a towel specifically for that. When you bake your cake without the towel the result is a cake with a dome on top + it's more cooked on the border, so the towel is used to cook the cake evenly from all sides plus you will get a flat cake on top.
Did you over mix the ingredients? Did you weight every single ingredient correctly? Did you open the oven too soon? What about the tin? Was of the correct size? As you can see there are many reasons it could happen. Which mistake did you think you've made?
Very nice mam👌keep it up Mam bitter machine for cake is it depend on watt and speed ,or depend on company . I saw one bitter in shop but company was sayona and it has 6 month warranty 300 watt and 5 speed Can i purchase this one , Or company matters? Which one you recommended? Or we should have to purchase only branded company? Rpy me
The one that I have is an old one from Electrolux, and it's 600watt with 5 speed too. You don't need to buy an expensive one, however, I think that 300 watt is a bit lower... When I was working in a bakery in England, we used to work with the Kitchen Aid mixers, and I must admit it was a bit better than mine, but not that much. Speed was one of the main differences, you get more control, however, that was all. I definitely would not use it for small quantity, the whisk attachments don't reach the bottom of the bowl.
Hello, everytime i cook my cake it has crusts on top and sometimes on its sides. My oven is a hanabishi multi-oven which is a portable one. I hope you can help me cause my children love sweets. :(
Actually I am not having oven so I make cakes in pressure cooker,So I am having a doubt,Is it OK to put a wet towel around it,it might be safe for ovens but what about pressure cookers? Another doubt:Why is my cake super moist? Anyways thank you for your advice(Please reply to my question)
Whenever I bake a cake it becomes something made of semolina the texture is not of a cake I don't know whether it is because of the steel pan I use in the oven 😖😖
Normally the cake heats up too fast causing a dome in the center of the cake, that's why if you add foil paper or a towel all around the tin, this will slow the heat in the tin and the cake will rise all in the same way.
Not enough heat (my biggest sponge cake cook time never exceed 45mins) or not enough air when mixing or you accidentally broke the air bubbles in the mix by not folding the flour and the wet mix correctly
Here are some of the reasons: - you have put too much baking powder - one hour in the oven could have not been enough, maybe you needed to leave it for longer
I have tried baking cake in glass tray, everyone cake gets cooked from the outside but always moist and uncooked from inside. What could O be doing wrong? Pls help me out.
@@DeliciousSparklyCakes thank you for your response I was baking at 180 degrees, the lowest my oven could go. Still cake got cooked from.outsde but inside it was all undercooked and moist. I tried baking cakes twice and Didn't feel like eating it both the times
Hi I love your videos but my cake /cookie/cupcake it always has a burnt taste in the bottom but the top taste good please help me out is the oil the reason wrong or my oven
