I took my cake out the oven 10 minutes ago and started to watch this video. The way I rannnnnnn from the living room to the kitchen to take the cake out of the pan to cool 😅
Hello! I am 11 years old and I love baking. Every time I made a cake none of the recipes ever told me to put a crumb coat. After I watched this I made one today with a crumb coat and to simply put it.... It. Was. Amazing. Thank you so much! You got yourself a new sub ☺️
@@AsiaCoffee 😃 I love your recipes so much......can u pls tell me the amount of buttercream needed to fill, crumb coat, cover and decorate a cake ( approximate amount.......) around 3 cups or more ?
I literally did every mistake at my first cake lol. Then the second one getting better (learn about crumbs coating and mix the buttercream first before using) and next month I’m going to make one for my daughter’s second birthday 🤞🏻
Usually I wait for the cake to cool before turning the pan over and it ALWAYS would fall apart. This time I was being impatient so turned them out as soon as I took them out of the oven. They came out so much cleaner.
Thank you very much for this wonderful video.It was really helpful for me not to make those mistakes hereafter.my cake always used to get messy when i tried to ice the cake(specially the sides as u mentioned).All this time I used to ice the entire side without taking little by little.So I always mess it up.I will try and do it the way u mentioned.Thanks a lot.Real good video !!
So, I likely didn't thin out my icing enough, BUT I pulled my crumb coated cake from the freezer.. proceeding to put a layer of icing on the cake, well, IT FROZE to my cake! I could barely comb the cake from the thick layer of icing that was NOT going to be removed.. so, i took a deep breath and figured, it can stay frozen forever.. BUT this did slow my process down A LOT! :)
Thanks for the tips! All this time I havent been cutting the tops of my cakes and I never do a crumb coat which is probably why they always turn out lumpy and many crumbs in the frosting
If you want to prevent the wicked wicked cake dome- Use tin foil and damp paper towel. Measure the circumference of your pan using the length of the foil, and same with the paper towel. Use a glass of water to then dip the paper towel into the water. Squeeze the excess water out gently, so it is damp. Fold the paper towel long wise so its about 2 inches thick and as long as your cake pan (just to clarify again). If your cake is something like an 8×3 then make it thick accordingly. Place the paper towel on the foil and fold. Then wrap around your cake pan. It should fit the circumference of your cake pan and the height. If it's an 8×2 inch it should be at least 8 inches long and about 2 inches thick. It makes a HUUUGGGE difference!!! Or buy Cake strips :) Cake strips do not come in all sizes (as far as being available at your local store) and you do not want the strip to overlap anywhere or it'll be uneven. This is why it's more convenient to use it the other way. But it's up to you! I'm telling you! You will make cakes that come out even like a pro!!! Happy baking!
By ‘frills” I think you’re referring to piping. If so, check out this playlist: ru-vid.com/group/PLn2FGuV5N8GxZXpLC8Cj0s5ZpUJy4ISLZ. Thanks for watching!
I've used icing that came right out of the store bough container. It was so "silky" that it started slipping down the sides of the cake. My cake was room temperature. I'm open for suggestions.
Thanks for commenting! It sounds like the icing was too thin because it ended up sliding down the sides of your cake. Depending on the brand, you could thicken it by adding a tablespoon or two if powdered sugar to the icing. Curious: What brand were you using? 🤔
@@bonitamig Duncan Hines can be quite soft from time to time. My experience is that no matter how much powdered sugar you add and stir in, this type of icing/frosting may not thicken up. I would encourage you to try adding one tablespoon of powdered sugar as insurance next time you cover your cake. Please return and let us know if that helped! Curious: Have you tried making your own icing? What’s your experience been with that?
@@AsiaCoffee I've never made my own icing because buying it was just easier. I generally buy Betty Crocker and Pillsbury and haven't had this problem. I won't buy Duncan Hines again.
Hey there! If you’re waiting 15-20 minutes to invert your cake out of the pan, it sounds like you’re resting it and not actually cooling it. Your cake is still warm when you take it from the pan right? The tip was to avoid cooling the cake “completely” in the pan (for example, letting it come to room temp), but I get what you’re saying though. Thanks for watching and commenting! 💕
If our cake cools in the pans, there's a higher likelihood that a portion of it will get stuck, making it difficult to remove from the pan. Removing the dome is to ensure that your cake is nice and level when layering it. This is more important when you're stacking tiers, considering the weight. Thanks for watching!
No, your cake would fall apart if you did that… You’ll want to wait about 15 minutes before removing the cake from the pan. The point is to not allow the cake to cool completely in the pan; exception being Chiffon cake. Thanks for watching!
i am guilty for not removing the cake dome😂 thats why its hard to decorate my cake. (now i know! thank you for your so informative tips.♥️please give us another tips ang teach us to make a perfect cake tips♥️thank you and god bless
Thank you for the video...I used to make almost all mistakes except for cutting off my doom..I always cut of the doom... greetings all the way from Africa Zimbabwe
No, it shouldn’t break or crack at all. If it does, perhaps your cake isn’t baked completely before you removed it from the oven OR the ingredients you used don’t produce a dense/sturdy cake. I always use 4 eggs. This makes my cake stronger!
Hi I liked all ur tips I made 1 mistake 4r which I want to rectify it can u pls tell me how to make the fresh butter cream icing thick bcz my icing came very liqudy. I want to know how to make it thick pls.
Great tips. Taking the cake out of the pan to cool applies to most cakes...except for a cheesecake recipe I've tried out this week in which moisture is key. I've baked it in a water bath, left the cheesecake in the turned off oven with the oven door ajar. The recipe also pleaded not to remove the cake from the pan before chilling the cake overnight. Well, after the cheesecake cooled completely, I forgot to chill it and removed it from the push pan. Almost half of the cheesecake fell off on my kitchen counter. With a wide, adjustable plastic cake ring wrapped tight around the pieced back cheesecake and chilled it for more than overnight. I made a mixed berry topping to cover up my mistake earlier. My dad loves Viennese-style cheesecakes and I don't. The only type of cheesecakes I really like are the moist and fluffy ones--mousse-like. The recipe I've found online and used is a keeper, and I've learned from my mistake of not chilling the cheesecake before removing it from it's pan. I always lightly butter my parchment lined baking pans, even if some cake recipes don't call for it. Do you know of a good RU-vid instructional video on piping for beginners/dummies? I'm the dummy in this.
Cheesecake is in a completely different category! Thank you for sharing your experience though. I have an entire playlist about piping: Buttercream Piping Series ru-vid.com/group/PLn2FGuV5N8GxZXpLC8Cj0s5ZpUJy4ISLZ. Thanks for watching! 💕
Generally not. However, if you usually prep your cake pans with parchment paper, cooling in the pan isn't an issue. These tips are geared more toward beginners who may be using baking spray to prep their pans (because this method of pan prep is easier). Thanks for watching!
If your cake sticks in the the pan then you've not buttered and floured the inside properly or at all. Baked cakes for over 30 years and I always leave cakes to cool in their pans, I've never ever had a cake stick.
Thanks for sharing your insight! I’ve received similar comments from people who prep their pans with parchment paper. Sounds like you have a lot of experience with the Buttering/Flouring technique, whereas a novice may opt to prepare their pan differently. We can both agree that Improperly preparing a cake pan (or not preparing it at all) will definitely cause the cake to stick! Thanks for watching 💕
You’ll want to bake your cake until it’s done! The amount of time depends on your recipe, pan size, oven etc. Always cool your cake to room temp before cutting and adding buttercream. Remember NOT to cool your cakes in the pan! 👌🏽
I tried to make royal icing for cookies and i messed up the royal icing really badly, now im making my sister a birthday cake next week and im really nervous to mess up butter cream frosting, ik those are 2 different things but still
No worries.... I have a few videos that will help you. Check out my “5 Icing Mistakes” video from 1/29. If you want to try making your icing from scratch, I have a few in my “Recipes” playlist. Thanks for watching!
My mom always told me to leave the cake in the pan but I refused to so I am happy that she found this video so she could understand not to leave the cake in the pan
Hi....I just found you...I love your tips ,your great ! .....I have a question please ..im a beginner how much frosting for a layered 13×18 cake ? do I double or triple my recipe? And for my decorating do I make more ....im totally lost...any help would be highly appreciated! Thanks
Well, it really depends on your recipe. If you’re making a 2-layer cake that size, I would say that about 10 cups of icing will be enough to ice and decorate your cake. Multiply your icing recipe enough to get about 10 cups and you should be good. Best of luck and thanks for watching!
I use boxed cake mixes. Those Betty Crocker cakes mixes n it becomes way too soft to frost the cake. It fails to crumbs😣 all effort wasted in 5 seconds when it takes about three hours to make the cake.
@@AsiaCoffee you are so helpful. Got bless you. I have one more question if you’re fine with it is that do you frost your cake frozen/chilled or warm because when I tend to frost my cake there are so many crumbs everywhere.
@@sherryimam3944 I ice/frost my cake at room temperature or slightly cold (because it’s usually thawed). The trick to reducing crumbs is to “crumb coat” your cake in a layer of icing so thin that you can see your cake through the icing. Set that layer in the refrigerator to trap the crumbs, then ice your cake in a final layer. I have a video about it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-SkaHjJtn5HM.html. 😉
I grease & lightly flour all my cakes pans. Later when taking out of the oven I set them on a wire rack for up to 15 minutes & the baked goods come out in one piece everytime.
Here one buttercream recipe video that I have: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kmx7wivZ1lQ.html! There’s also one for Swiss meringue buttercream on my channel as well. Check out my video page. Thanks for watching!
I made a follow up video to this one explaining that: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-z53PMe17ZJM.html! There’s also another video on my channel about icing mistakes to avoid. 💕
I avoid baking. But if I ever needed a crumb coat, can I paint the sides of a cake with sugar syrup instead? That way, at least I might get a good crumb coat before destroying my cake with a bonus mistake LOL! (Thanks for the hacks, but I think the only thing I should bake in an oven is chicken!)
You can try to use sugar syrup on the sides and report back to us! I use sugar syrup on my cakes, but not on the sides. It tends to be sticky, so I’m not sure that it will really keep crumbs in place while one is icing a cake. Best of luck and thanks for watching!
I don't know what is my mistake,but every time I made a cake ,the cake bread is not fluppy ..and then, they get broke when I hold it. What should I wrong?
It sounds like your cake is very delicate. I would recommend making your cake denser by adding one extra egg to your batter. Try that next time and let me know if that helps!
Very good question! I bought this one from a specialty cake shop in my city.... I'm getting this question a lot, so I'm going to look for this tool on-line and add a link to the description. More soon! 😉
@@shandahughes9537 I explain how to adjust icing in more detail in this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4NIQIneWGFQ.html. Hope this helps!
Don't ever cut off the dome of a cake. Avoid it entirely by wrapping your cake pans with a wet wrap to prevent the dome effect. It's such a waste to cut that off. And I never do a crumb coat with icing. Too much unnecessary work. Use Spray and seal by Wilton. Amazing product and works so much better.
I believe this person is referring to pinning damp towels around the outside of the pan while it’s baking; same as using Wilton Bake Even strips. Doing this tricks the oven into baking the cake closer to the center of the pan until all of the water is baked out of the towel or strip. Only then will the batter closest to the outer ring of the pan start to bake, yielding a flatter top on the baked cake layer. 😉
I agree with all but one..the first one..if you properly flour your cake pans or spray them with baking spray you won't have an issue removing your cakes, you can also use parchment to line your baking pan for easy removal. Letting your cakes cool in the pans allows for less moisture to escape and your cake to dry out. Your other suggestions are very helpful....
ik this was a year ago and u probably won’t respond but when u said leaving it on the pan, does that mean like leaving it on top of the oven after u take the cake out??
Yes, it does. Ideally, you want to allow the cake to cool on a rack like the one shown on the video. This helps air circulate around the pan. Thanks for watching!
I always leave my cake in the pan and never had a problem removing them from the pan... I've been selling cakes for 3 years now. But I have good quality pans.
Yes, the quality of pan does make a difference! Prepping pans with parchment paper vs. spray also affects the likelihood of sticking. Tip #1 is more so for the occasional baker who would typically opt to prep pans with baking spray. I’m curious: How do you prep your pans? Thanks for watching and sharing! 👌🏽
I've been caking for quite a few years. I forgot my cakes cooling in the pan on a few occasions. The result wasn't that they were hard to remove but it sweat in the pan, leaving me with a gooey outer layer in which I had to shave off more than planned.
