Note that @ 12:45, Christy says to refrigerate the cake after you apply the crumb coat. This is very helpful, and it’s not included in the written instructions.
This cake turned out delicious! A couple notes in case you are in a hurry like I was. The recipe calls for thawed blueberries (if using frozen). I didn’t have time to let them completely thaw, still partially frozen when I put them in the food processor. Also recipe says to chill jam for 3 hours. Again because of the rush, I put it in the freezer for about 30 minutes and it had cooled nicely and was plenty thick enough at that point. So don’t fret if you don’t think you have enough time for the jam. It was pretty forgiving for me.
I’ve kept this recipe in mind since seeing this video when it came out, and I just tried it out yesterday as a 4th of July cake topped with some strawberries to add some red. Big hit, the crumb had a great texture and the jam mixed into the icing added a nice note of blueberry in every bite. 100% will be making this again but I won’t be waiting a year to do so.
That's beautiful! It looks easy enough for even me. Even me!😁 So appreciate the demonstration! Also, as I've posted before, I cut the cable a few years ago. PBS is one I really miss. So for those of you whining about repeats and reruns, I'd remind you that sometimes it's not just about you. Thank you ATK for being on UA-cam.💜
I am not one that will eat cake, I have to applaud Christy, this is a very detailed cake and she made it look so easy and so delicious! Well done Christy, your a true superstar. :-)
I love the look of that cake and it must be so delicious too and Christie was fantastic in the way she made it too. I love cakes and could eat all of that cake by myself in about three days. It reminds me of the ones a co-worker use to make for me and she is a fantastic baker too and since retiring I miss her so much and especially her red velvet cakes.
I looked forward to making this beautiful cake. I noticed that the batter was not as abundant as I expected and sure enough the baked layers were small. I had a hunch. I looked at the date on my baking powder -- it was a year expired! Stale baking powder does not a lofty cake make. LOL. Lesson relearned. I will remake this cake with properly fresh baking powder. I'm sure it will look as beautiful as Christie's.
I saw this the other night on the Create channel realizing I had all the ingredients for the jam, including low sugar pectin. Does anyone know how long this fresh jam would last in the fridge ? Is there a trick to keeping it from becoming watery ?
The video says 2 tsp of Baking powder but the Written Recipe says 4tsp of Baking powder. My understanding is that you should use about ~1 tsp of baking powder per cup of flour. Which is correct the Video or the recipe in the book?? I looked up other White Cake recipes in the ATK cookbook and they say 4tsp.
Hey guys! Remember covid? Yeah, maybe that’s why they had reruns when they didn’t have new episodes in the can when they couldn’t produce new episodes.
I wasted all of the ingredients I put into making this cake because the video directs you to put in 2 tsp of baking powder, which is apparently half the amount of baking powder that should go into the cake. Please take this video down or repost with a correction.
Yellow butter has more fat, fat is essential in cake formulations. You cant just substitute yellow and white, you'll have to change the recipe to cover for the missing fat in some other form of ingredient.
At 15:11, why is the WHITE CAKE... yellow? P.S. Only 8% of men and .5% of women are color blind in the United States. I am not one of them. That is a yellow cake. Not white.
One of the best recipes and presentations ever filmed. Please more of Christie. Thank you, Cooks Country!
Note that @ 12:45, Christy says to refrigerate the cake after you apply the crumb coat. This is very helpful, and it’s not included in the written instructions.
This cake turned out delicious! A couple notes in case you are in a hurry like I was. The recipe calls for thawed blueberries (if using frozen). I didn’t have time to let them completely thaw, still partially frozen when I put them in the food processor. Also recipe says to chill jam for 3 hours. Again because of the rush, I put it in the freezer for about 30 minutes and it had cooled nicely and was plenty thick enough at that point. So don’t fret if you don’t think you have enough time for the jam. It was pretty forgiving for me.
I’ve kept this recipe in mind since seeing this video when it came out, and I just tried it out yesterday as a 4th of July cake topped with some strawberries to add some red. Big hit, the crumb had a great texture and the jam mixed into the icing added a nice note of blueberry in every bite. 100% will be making this again but I won’t be waiting a year to do so.
The construction and building of this cake remind me of the apricot filled cake from other presentations.
One piece of this cake and a cup of black coffee, yum!!!
Couldn't agree with you more
Black tea with milk for me!
Enjoy with a glass of dry champagne!
That's beautiful! It looks easy enough for even me. Even me!😁 So appreciate the demonstration!
Also, as I've posted before, I cut the cable a few years ago. PBS is one I really miss. So for those of you whining about repeats and reruns, I'd remind you that sometimes it's not just about you.
Thank you ATK for being on UA-cam.💜
Reverse creaming! Learned something new today! Looks absolutely delicious!
That's what she said
I made this cake for my sister for her birthday. It turned out perfect.
Super Yummy!!!
I like her teaching and taking her time!!!
Omigosh! This girl is the best cake baker!
I am not one that will eat cake, I have to applaud Christy, this is a very detailed cake and she made it look so easy and so delicious! Well done Christy, your a true superstar. :-)
Why don't you eat cake? 🤪
Christi you are my fave!
Gorgeous cake! Fabulous decorating technique!! Awesome video!!!
I love the look of that cake and it must be so delicious too and Christie was fantastic in the way she made it too. I love cakes and could eat all of that cake by myself in about three days. It reminds me of the ones a co-worker use to make for me and she is a fantastic baker too and since retiring I miss her so much and especially her red velvet cakes.
Christie is awesome! She can make a blueberry jam cake for me anytime! Thanks Christie!
Thanks for reasoning about mixing the flour with butter first, very useful to know
I looked forward to making this beautiful cake. I noticed that the batter was not as abundant as I expected and sure enough the baked layers were small. I had a hunch. I looked at the date on my baking powder -- it was a year expired! Stale baking powder does not a lofty cake make. LOL. Lesson relearned. I will remake this cake with properly fresh baking powder. I'm sure it will look as beautiful as Christie's.
Why that cake looks so *berry* good, I guess we could say it's really *JAMMING!*
I am berry excited
Oh. My. God.😩😩😩
🎶🎶Hope you like Jamm.in too!🎶🎶 -Tge late Great Bob Marley
Looks really delicious😍 I’d love to make this into a thin sheet cake. Thank you for posting on UA-cam 💓💓💓
I love your cake specially it’s with a quite thanks for making it I will for sure try it
That is one beautiful cake. Ever. Fabulous job 💐👏🏽👏🏽👏🏽
Love the cake and the girls were sweet
I’m going to use this recipe
I bet it taste great
Thank you girls
Totally going to make this recipe.
Lac st Jean wild blueberries are in season 😋
Using blackberry instead of blueberries would also taste great
Can you can this blueberry jam as shown in this recipe. Thx
great recipe. Thanks
Extremely perfect discription 👍
Delicious 👏 😋😊
I saw this the other night on the Create channel realizing I had all the ingredients for the jam, including low sugar pectin. Does anyone know how long this fresh jam would last in the fridge ? Is there a trick to keeping it from becoming watery ?
Wow! Amazing!
The video says 2 tsp of Baking powder but the Written Recipe says 4tsp of Baking powder. My understanding is that you should use about ~1 tsp of baking powder per cup of flour.
Which is correct the Video or the recipe in the book??
I looked up other White Cake recipes in the ATK cookbook and they say 4tsp.
My food processor just gave up the ghost What model do you use in the video ?
I love a golden top🥂
I bet u do
@@marqterre9058 🤣🤣🤣🤷🏽♂️
😭this is torture 🤤give me some 😋
what can we use instead of eggs? in case some is allergic to eggs.
That like good
Yummm!
I love a white cake.
Those are some tiny blue berries.
You can JAM that CAKE in my MOUTH. amiright?😁
OMG....divot of doom...hilarious. Great recipe
That with blueberry ice cream.
❤️
Hey guys! Remember covid? Yeah, maybe that’s why they had reruns when they didn’t have new episodes in the can when they couldn’t produce new episodes.
I wasted all of the ingredients I put into making this cake because the video directs you to put in 2 tsp of baking powder, which is apparently half the amount of baking powder that should go into the cake. Please take this video down or repost with a correction.
Butter also comes in a white color, so the cake is actually not discolored by the yolks that were in the eggs mixed in.
Google it.
Yellow butter has more fat, fat is essential in cake formulations. You cant just substitute yellow and white, you'll have to change the recipe to cover for the missing fat in some other form of ingredient.
So how did she end up with a white cake?
Can’t taste the difference between white and yellow cake.
It's purely aesthetic. (I think)
Cathi Hart , I see. Thanks!
Is this a reposted video?
The Cox Cable Guide reads this episode also has a recipe for Gooey Butter Cake Bars, but the recipe is not there.
Too much work for me, lol! But I would definitely buy a slice at a bakery.
::::licking the screen:::::: ....mmmmmm! 🍰
🤮
Not enough frosting for my taste!
Wha????
At 15:11, why is the WHITE CAKE... yellow?
P.S. Only 8% of men and .5% of women are color blind in the United States.
I am not one of them.
That is a yellow cake.
Not white.
You know how people call it "white wine" when it's not actually white? Yeah that
Compared to an actual yellow cake this tint is very slight
Colorblindness is red-green not yellow-white nor navy-black!
@@skycaptain39The cake is literally whiter than a glass of white wine! 🥂
You guys have 20 seasons of content, quit playing reruns of things we've seen in the past six months
One minute into the WHITE flour/sugar/egg/butter mixture, the batter is yellow???
HUH?
It ain’t bleached!!!
Rerun
Didn't I see Bridget make this exact cake a few years ago on ATK? Running out of new ideas much?
Stop with the re-runs
Another repeat.
Another repeated video just stop posting until you have new content.