Thank you! My daughter decided last min she wanted ( lunch box ) cakes for her party. I had no idea how to make . You are a life savor!! She will be 18 so I wanted them perfect ! Now , with your video and tips I feel like she will get just what she wants 👍 Thanks again
Loving this channel my husband deployed to Korea last year and send me pictures of some of these and have been a hit since. These are like an everyday seller for me!
What I found what works in doing these little cakes is to put a dowel or bubble straw down the middle that you can hold on too which makes moving it around that much easier.
I highly recommend using a 4" round steamer parchment liner to transfer your cakes for the crumb coat. I recently made a bunch of your lunchbox cakes for my office and that hack came in CLUTCH.
These are beautiful! I love this trend of lunchbox cakes. I think you made yours unique by going for a very pretty pastel palette, I hadn't seen that done yet! :) thanks for sharing your cakes with us
Baking Dream Aww thank you for the kind words 💕 Yes there are so many beautiful lunchbox cakes out there, I’m so inspired by them. I love the idea of handing out cakes like this 🍰 Best wishes
I appreciate that.... I'm so glad that you find it helpful ❤ I often get these far out ideas and never know if others will actually find them useful. 😉
Hi, love this cake recipe!! I'm wondering if I reduce the whole recipe by half does it still works? Like does it affect the texture and taste of the cake? Thanks!!
That cakeculator is one of my babies - I wanted to make something like that for so long so we can just get to decorating cakes ;) I hope you like it and let me know how it goes!
Hi! Yes, you will get fewer cakes, perhaps only 3-4 per recipe and you will need to ensure you have bigger boxes as the ones I show in the video max out at about 4 inch cakes. Good luck!
I’ve tried baking these before and used sponge cake , the batter was perfect the only problem is I don’t know which frosting/cream to use so that it doesn’t taste too sweet or too buttery and so that the texture is good
Hi. I loved watching this video💖 please can you guide on what should be the width and height of the box so the cream from top of the cakes doesn’t squash inside the box. Thank you😊
This is sooooo awesome!! And not just the cake I really love all the material and helpful tips you have on your blog! Can't wait for more videos! God bless & Thank you thank you! 🥰🥰 P.S I wanted to go follow you on Instagram and your link leads to someone else's. But I found you by looking for your RU-vid name just wanted to let you know. 💜
Oh thanks Brenda! I'm so happy they help. Ah! I didn't know that my links were being shortened. Gosh thanks for letting me know! And I love your insta account! We bathe in lego pieces here - we have soooo many. My son is obsessed. How clever to pair them with baked goods 👍🏼
@@Sugarologie no problem! And thanks 🙃 Lego came before baking but once baking came into play I thought why not both 🤭🥰 I understand your son's obsession 😭😎🤣
I just go through some of your recipes and found that you used sour cream in all of them... kindly tell what's the best alternative for sour cream. Can I use processed milk cream instead of it? Will the results be same?
You could if you used Swiss Meringue buttercream since it remains firm and you can wrap them so they don't take on a "fridge taste". I do that with cakes I have to give out the next day. Put them in the fridge, all decorated but uncovered. Wait until it firms up to the touch, about 30min to 1 hour, then remove and wrap in plastic to keep odors out. :)
thank you so much for all the tips. I went to your cakeulator page, and to frost one small bento cake, how much cake and frosting would you recommend to make?
Gosh I've never tried for just one cake - I usually make them in groups and I get about 4 3inch cakes for each half sheet pan, so I suppose you could make a quarter recipe? 😁
I love you cake there are so cute. Question how much do you sell them for because I have seen online people selling them for $15 to $20 I think that's too much for a lunch box cake
Thank you! So I don't sell them, just tutorials for me ;) But yeah, the price will range based on decorations and ingredients, and generally the current price in the country for these cakes.
Would you rather use the baking tray or would you use small cake molds instead? I'm trying to sell these cakes and I would like some recommendations before buying the mold >< ty
I have both actually - it really depends. I like the sheet pan bc you can cut custom shapes like hearts, and I also do a fair amount of cakesicles and cake truffles, and I love having the cake scraps to do that. So I kinda get a two for one with the pan. If you do just purely cakes tho, the molds are quite nice if you're happy with a single size and shape all the time. :)
Hey I seldom come across posts like this! This is inspiring and makes me want to try it! I was wondering if what is the best substitute for sour cream? Cheers !! Bernadeth
Awww that is just the sweetest note! So yeah, sour cream or full fat yogurt or even cream will work. It's a source of fat and moisture for the cake. :)
When I read that I thought your cakes were tearing up 😭 (crying) lol Can you put your cakes in the fridge or freezer to firm up before frosting it? That's a common thing to do with larger cakes so that you don't get crumbs everywhere and can build a stable cake without it flopping everywhere.
I have a question I’ve tried your chocolate cake recipe twice absolutely love it! But every time it’s finished bake I can see pale brown specks throughout the cake when I check them it looks like maybe flour? But I’ve followed the instructions and I make sure everything is incorporated before baking,fresh ingredients etc. Do you have an idea of what this could be from?
gosh I have no idea...it's possible that it's flour but you would have seen it in the batter. The other may be sour cream...try putting your sour cream in the microwave to make sure its nice and room temp so there are no "curds" in your batter. The last thing I can think of is the type of chocolate that's perhaps not mixing into your batter - like if there are cocoa solids that are not distributing properly. If it bothers you, I would try other brands, types of chocolate, etc. until you get the look that you like. For my cakes, I use Trader Joe's Dark Chocolate, not sure if you have that nearby where you live. Hope that helps 💝😄
thank you for the video! But I always have trouble with my whipped cream as they get too soft sometimes so it's harder to pipe! is it better to use buttercream? how do they taste like? do you suggest using non-diary cream?
Yeah whipped cream is hard to decorate with, especially piping. I have a whole video on how to use whipped cream for a cake, with some tricks in there to make sure it stays firm. But yes, you can definitely use non dairy cream - it’s much more stable and user friendly, but the only trade off is flavor. Buttercream, especially Swiss or Italian is a dream to decorate with, and I use Swiss meringue for almost all my decorated cakes. You get a super smooth professional finish and good details for piping. Good luck and happy baking ❤️❤️❤️
@@Sugarologie Hello! I've tried making swiss meringue buttercream and it was a success! But unfortunately I felt like it was a bit too heavy/greasy on the palette with it covering the cake and the designs, I have used whipped cream for the fillings, may I know do you have any suggestions, should i cover the cake with a thin layer of it only?
@@Ann-gm4ti Hi Wei Ann! Yes, sometimes buttercream can be heavy for some. Swiss meringue is typically the lightest of the buttercreams in my opinion...but yes my family feels the same way. So when I make their cakes, I always used whipped cream. You're not going to be able to do extensive piping or big layer cakes, so that's why I keep them pretty simple and decorate with fruit. You could also try other fillings as you say, and limit the buttercream to the crumbcoat, top coat and decor. So if you used another filling like pastry cream, fruit curds, ganaches (if you like chocolate) that can break up the greasiness.
You know, I just kinda cut them based on the bottom of the box. Sometimes I use takeout containers and cut a little larger than the bottom, but I don't really precisely measure them. :)
Hello! Those pans look a little small compared to a half sheet pan that I normally bake in. What I'd do is follow the recipe but only pour to reach the approximate depth that I get using a half sheet pan. You may have to bake a couple of times in that pan to use up all the batter. If you use all the batter at once, you will get a much thicker cake. Good luck!
I usually just freestyle the cuts to fit my box, sometimes laying flat in boxes like these or surrounding the cakes a little like in my recent video :)
Oh yeah, you can bake them in a 4 inch round pan - that's great too! I just bake mine in half sheet pans so I can cut shapes and use the scraps for cake pops and stuff. ;)
Hi Aleisha! Oh gosh I don't think I measured those precisely but what I did is take the cutter and pretend it was a cake, place it on parchment paper. Allow a bit of room for the paper to gather up around the cake, and cut a square. Place your cut piece with the cutter in a takeout box to test. I then used it as a template to cut out the rest of the squares.
Hi Krizza! So I don't sell my cakes... I only make them for friends, family, and for schools and charities. If you wanted to sell them it would depend on your experience and ingredients. I would guess these would go for at least $10-15 each, especially if you can customize it with writing. I follow the hashtags #bentocakes or #lunchboxcake on instagram...check it out...you'll find some sellers from all around the world and get an idea of pricing. I know there's a really big market for them in Asia, with other countries starting to pick up on this trend 💖🌈 Good luck!!!!
