Abrar Abdalla you is awsome dude. Every tasty video that a guy is everybody be like “that guy is tasty” and it annoying. You is now a god for crushing on cake. I think I might be crushing on cake to. And world is only planet with cake. Save de earth
I'm a very curious person so I made this cake. My family was sceptical about it. All I heard was "stout???" "Mayo???" My mum was like "I don't like it already" When the cake was made... - Can I have moooore??? 😂😂 Greetings from Poland :)
Tom Haflinger you can have it like any other cake if you cover it with tinfoil and leave it in your oven overnight (with the oven off), it worked really for mine when I made ot
Aditi Gamne I used Guinness, which is a stout. I'm sure a porter would also be great, or a dark ale. A pale lager or anything with "wheat" in the name would probably dilute the flavor of the cake, and anything with a significant amount of hops should probably be avoided.
Aditi Gamne Oh, lol! I thought you were asking about substituting it with a different type of beer! The closest thing off of the top of my head would be cola. It's still carbonated, it's still dark, and it's got a similar amount of water by volume to beer. Though you might want to kick the sugar in the recipe down a little bit to compensate for the sugar in the soda. If you're doing the recipe by weight, which I think it the best way to bake, you can just figure out how many grams of sugar are in the amount of soda you're using (a little math there), and then remove that many grams of white sugar from the recipe.
Yas H forever, actually. Around 40% of powdered sugar is corn starch. Although when you taste the powdered and normal sugar to compare by itself, you will say that powdered sugar is sweeter , but in food normal sugar would taste sweeter
There is a recipe for American Buttercream by a baker named Gretchen. I am a French Buttercream fan, but her recipe, which includes a chocolate variation is easy and tastes about as sweet as any of the meringue buttercreams. Not quite as smooth and light as meringue, but excellent when you can not use eggs.....not at all heavy or cloyingly sweet.
He should have taste tested the cakes undecorated. The differences in the icings were dead giveaways. I could tell you exactly which cakes was which on visual inspection alone which definitely impacts the ratings.
the homemade cake was a dead giveaway. he did way more for that cake in whipping the butter, adding chocolate pieces to the mix, espresso powder and the decoration than he did for the boxed cake.
Butter does not have a higher fat content than oil. Oil is pure fat, whereas butter contains water and milk solids. Butter has FLAVOR, though...which is where some find it superior in cake recipes. However, texturally, oil will give you a moister cake that lasts longer and can be eaten at cold or room temperatures.
PatisserieBoy....Butter or oil, it's a cake. It's not going to last long anyway from the looks of it. You're too deep it's chocolate day just enjoy the cake and worry about all those details later 😍
see I already love you because you overthink the tiniest thing that wasn't that relevant anyway and write a paragraph about it, and don't take this the wrong way because I do exactly the same lmao
Yvette darling...I bake cakes for a living, I have to think about these things. Plus, I thought about it, so you don't have to. Continue skimming the surface of your thoughts, I'll dive a little deeper.
You missed a few things in dry ingredients! Lol baking powder and baking soda it wasn’t 1 cup it was like 1.5 teaspoon and 0.5 teaspoon! Lol u ruined 17 cakes with this comment!
brenda didnt steal that. he took a little bit of frosting and spread it on the bottom of the cake board to prevent the cakes from moving. watch carefully.
I think Brenda just pretend to be a producer on Tasty I’m sure Brenda is just tasty food tester 😂 (during interview) Claire ask Brenda why do you want to be hired on Tasty Brenda: Umm ... i’m just here to eat ( claire just smiles at brenda) 😂
To prevent that dome effect from happening to your cake just use cake strips they're engineered to correct uneven baking by applying an insulating layer around the outside of a cake pan. Without insulation from the oven's heat, the edges bake more quickly while the center tends to dome, crack, or rise quickly before collapsing.
My mom taught me that milk and butter swap too...kids thought I made great cakes from scratch when I was in middle school I told them it was boxed and they never believed me.
But it's not a straight swap. You need twice as much butter as the amount of oil the box calls for, plus a couple of extra eggs, IIRC. (I'm a pie lover and haven't made a cake in a long time, so my memory may not be exact.)
@@breejames6323 Yes. But let it cool some before you add it so you don't cook the eggs. It looks like RU-vid has a number of different variations on this. Do a search for "boxed cake mix hacks".
My husband and i made the homemade cake a few nights ago and we love it! Then we added our own homemade raspberry cream cheese frosting and it’s delicious!!
0.1% of comments: Percent lists 0.9% of comments: *random crap* 9% of comments: The Actual Cake 90% of comments: The Producer or Producers being attractive af Edit: -My friends got mad at me for not saying this so- _Thanks for all the likes guys_ .)
For anyone who doesn’t have 8 inch pans: this recipe works just as well using two 9 inch round pans! Same bake time too. It worked just fine for me :) I also used half the amount of stout & substituted warm water for the rest of the liquid, it cut down on the stout flavor being too strong, and helped the espresso to disolve!
That's just how you make buttercream. You cream together butter and a ton of powdered sugar. It was proabaly the chocolate that was offsetting the sweetness.
**Puts more effort, ingredients and time into “Homemade Cake” compared to “Store-Bought” and “Boxed Cake”.** This video: WhIcH CaKe WiLl WiN~?!!1?!?1!!!?!
GoodOlAllisonHarvard obviously the other two options are meant to be quick and easy. He is just showing people that maybe if you put more time and effort into the cake, it will taste better
+Lydia Mhir I get where you’re coming from, but the whole point of my comment is that it’s hella obvious that the cake with more ingredients/ time/ effort is gonna win against cakes which were mass-produced in factories for convenient, time-efficient and easy cooking/ eating.
I don't even like chocolate, accidentally clicked on the video, and kept watching because of the host, his voice is so soft and he is so hot, don't regret clicking on this one bit. :)
Just a preference, would eat it sometimes, but usually it's smell and taste sends my stomach rolling and I'm not exaggerating that one bit, and I like some stuff to eat and drink that most people don't find appetizing at all, so it's all a matter of taste really. :)
you can use store bought mayo! it's actually a tip on the side of a lot of mayo jars to add it to cake- since mayo is just oil, eggs, and lemon juice, it's really just a few extra non-dry ingredients to make the cake super soft
I used custard, pudding (flavor of either depends on the cake, when using custard or pudding both are homemade too just like my cakes, fillings & frostings too.), mayo or sour cream (I mostly use mayo or sour cream when making either milk chocolate or dark chocolate cake if I don't have either then I use my other 2.) it always make my cakes super moist inside. May you have a good day today and may God keep blessings you in your life peace and blessings to all that reads this message.☺😇😇📿📿🙏🙏🙇🙇🙌🙌🙆🙆🤗🙋😊😇😇📿📿🎍🎍
Damn, prince charming is that u, come get me, I'm hella gay hmu Edit: had a typo 😁, his hotness made me not think straight, but I can't anyway since I'm gay Edit 2.0: Holy Rainbow Biscuits I didn't know I would get so many likes
i feel like the playing field wasnt very even in this taste test. it should have been just a simple chocolate cake and chocolate frosting in each category. no extras or specialties to it. of course the homemade is going to win the way they did it in the video because they specialized it so much. there were no controlled variables except, hey its a cake. so i really cant give their experiment much merit
I like Hershey's homemade chocolate cake the best. It is VERY moist. I don't believe I have access to stout. Box cakes can taste AMAZING with alterations. 1. Sub milk for non chocolate cakes. 2. Sub coffee for chocolate cakes. 3. Sub butter for oil. 4. Add almond or vanilla extract... whichever you choose. 5. Add 1-2 spoonfuls of mayonnaise. 6. Add one extra egg . 7. I always beat the butter with the box mix first, then add eggs one at a time, the mayonnaise, extract, coffee or milk until just corporated. I bake at 325 F for all of my cakes. My box cakes comes out perfectly moist every time, HOWEVER, I prefer the taste of a homemade cake. Some other tips for scratch cakes that I've learned along the way are as follows: Whipping the butter and sugar creatures such a tender crumb. Sift your flour 1-2 times. For darker flavored cakes, you can sub half of the flour with almond meal or barley flour... it enhances the flavor and creates a super moist cake. Learn your oven and adjust temperatures to not over bake your cake. Cut your sugar. Especially if you're making a butter creme frosting. I personally make a cornstarch frosting that tastes great. Umm...i think that's it. Lol
I've been making cakes from scratch for years now. I mean boxed cake is decent but I've never been able to produce a cake with a boxed mix that tasted as amazing as even my simple vanilla cake. I've done a lot of tricks but eating cleaner/less processed really changes your taste after doing it for a while. Nothing can produce the same texture and taste as homemade. Which is a shame 'cause boxed mixes are so convenient but that convenience comes with a price.
