Thanks so much for this recipe. You are indeed a great teacher, it's beyond just giving the recipe and showing the method of prep for you, I love the way you teach the details of what you do. This vanilla cake recipe is the best I've ever used so far and my vanilla cake never tasted better. I was so proud of myself when I got reviews from the guests who ate the cake. Thank you once again.
I tried this recipe it came out well but I feel like the nutmeg overshadowed the other flavourings, began to taste like fruitcake infact, please has anyone experienced this? Also maybe I'm the one adding too much but it's 1/2 teaspoon right??? Correct me if I'm wrong please
Reduce the quantity or leave it out if it doesn’t work for you,… it’s just a flavor enhancer that is not compulsory to use In the recipe But asides that i believe ure using too much or using one that is probably too concentrated. I haven’t ever experienced it myself though
Just tried the vanilla recipe..turned out great...I used my hands to mix the flour,I didn't want to take chances of over mixing.the cake is perfect for children because it is sweet,if for adult...you might want to reduce the sugar
I finally tried out this recipe and I can proudly say I got a standard vanilla recipe already. Thanks so much for been a blessing, all the flavors bursted out. I practically had the fear of the nutmeg overshadowing the vanilla and butterscotch flavor, but all flavors stood out on their own. I couldn’t get valido so I opted for Tarona. Thank you Fimiesdessertville ma ❤ I can’t wait to join your online class
GOD WILL BLESS YOU NOT BECAUSE YOU DESERVE IT BUT BECOZ YOU HAVE A HEART TO SHARE YOUR WISDOM YOU DON'T KNOW THE PEOPLE YOU ARE HELPING AND THERE IS SOMEONE OUT THERE LEANING ON YOU KEEP BEING THE WOMAN YOU ARE MAY GOD INCREASE YOU AND BLESS THE WORKS OF YOUR HANDS.
I tried this recipe yesterday and was going to be back to comment it’s super nice so moist and just perfect people like me who watch out for comments before trying out a recipe This is for you follow the same steps and it’s a beautiful result Thank you fimies💕
This recipe is the bomb..shelf life with milk in it is topnotch..i baked on Thursday evening..and as at Tuesday twas still tasting really fresh without refrigerating o..welldone
Hi. Thank you for the recipe. Can I use butter for this recipe I have access to the store bought butters than margarine. Will I still get same results?
Awesome job! You did good sharing. You're a good tutor. Greatly appreciate this tutorial. Thanks alot. May God bless and strengthen the works of your hands steadily.Amen! Love you.
Thanks sis for sharing 🙏 Please what quantity of preservatives can I add for commercial purposes ? What else can I reduce or add to make it profitable?
please dont put any preservative again, it will make the cake dry, i will do a research and may be do another video in future.....because this is a recurrent question....for now it can stay in the freezer as long as 1 month
Thank you very much sis today I learned something new💃💃i never knew that in your vanilla u can add ground nutmeg too🤭 i usually add vanilla essence only now i can't wait for my next baking💃💃💃God bless
Hello, it depends on what you want, there are different price ranges but the best right now is the cake recipe class, type Fimiesdessertsville on RU-vid, click on my picture, go to about and click join my membership
I really enjoyed the video ma'am, but I do have a question regarding the measurements If I'm to bake the vanilla cake in large quantities (buttered method) I'm going to double the measurements right? And this measurements can't be used for oil based but butter based right? I'll be looking forward to hearing from you ma'am
Hello, thank you for the detail guide. Please if I want to use oil instead of butter, what will be the measurement of the oil and how many eggs should I use?
Thank you so much ma for this🥰🥰🤗🤗 I bless the day I found your page💃💃💃 I have a question, just incase we don’t want to use the milk, can we replace it with more eggs??? Or is the evaporated milk very important?
Good evening ma..please if I want to make a lot of vanilla cake,can I just add them all together and mix it,with the same measurement??like if I want to make 4 layers of vanilla cake can I just times this recipe times 4?
Thank you so much for sharing this recipe.. God bless you greatly.. pls how can i get a 10 inche round pan with this amazing recipe, do i double it? Thanks 🙏
You’re welcome If you double the recipe you’ll have some left over so double by 1/2 …. Which means just make an extra half batch to make 1 and 1/2 barters
Please can this recipe only be achieved strictly by measuring scale or is there an alternative for cup measurements? Tried it but my results not so satisfactory. Though I converted the grams to cups. Don't have digital scale. But it's now on my budget list.
Thank you very much Ma. Pls if we are not using mixer to fold the flour and milk in, should it be added to the batter at once or gradually like you did in this video?
Hi, thanks for sharing.can I use it for cup cakes? again,I registered for the membership class for the second month now but it seems that I don't see ur new uploads anymore, even the red velvet u said that will be available only for the membership class.pls help me fix that.thanks
Ma please what kind of evaporated milk did you use? And I thought flour is suppose to be folded in and not vigorously stirred? Is there really a difference between the two methods?
Please what was the response given to you for the 2nd question...cause I noticed, if i fold i get good result but if i used the mixer for the dried ingredients it comes out dense
