I am considering making a mushroom style cake, using a hemisphere cake pan to make the cap and a circular and more narrow cake pan to make the stem. I'm concerned however that the cap might not be sturdy enough and that it might just collapse. Any tips or suggestions? Thanks for making these videos, they are most helpful!
This recipe makes enough batter for two 8”x4” hemisphere pans (so enough batter for a full sphere cake). I actually had 2 hemisphere pans and heating rods so I made the entire batch at once; however, If you only have one hemisphere pan and heating rod and therefore want to bake one hemisphere at a time I recommend halving the recipe because letting batter sit can make your cake more dense. Great question!
That is on my list of videos to make. In the meantime, here is my chocolate carving cake recipe below. I do have a video posted for vanilla carving cake recipe if you ever need one. ua-cam.com/video/3mXnAXryDrg/v-deo.html Chocolate Cake Recipe (for carving) - EASY: *makes 2 - 8 inch round cakes 8 oz unsalted butter (ROOM TEMPERATURE) 14 oz granulated sugar 15 oz all-purpose flour ½ tsp baking powder 2 ½ teaspoons baking soda 4 oz natural cocoa powder (I use Ghirardelli 100% unsweetened cocoa powder) 1 tsp salt 2 tsp vanilla extract 4 large eggs (ROOM TEMPERATURE) 16 oz water (ROOM TEMPERATURE) 2 oz vegetable oil 1. Preheat oven to 335 degrees Fahrenheit. 2. Take butter and eggs out of the refrigerator to warm to room temperature. I also measure out my water and leave it out on the countertop to adjust to room temperature. It is essential in this recipe for these ingredients to be at room temperature! 3. Cream the butter until smooth and shiny in stand mixer with the paddle attachment (or electric hand mixer). Scrape bowl with spatula. 4. Slowly SPRINKLE in the sugar adding it to the mixing bowl on low then whip on medium high speed (I use 6 on the stand mixer) until fluffy and light in color for 10 minutes total (stopping to scrape the bowl halfway through mixing). 5. On low speed add eggs one at a time. Do not add the next egg until the prior egg is fully incorporated. 6. Combine the room temperature water, pure vanilla extract and vegetable oil in your LIQUID MEASURING CUP. 7. In a separate bowl whisk together flour, cocoa powder, baking powder, baking soda and salt. 8. On lowest speed add about 1/3 of your flour mixture to the batter then immediately add about 1/3 of your water mixture to the batter and mix until just moistened. Repeat the process 2 more times. Stop mixing when batter is fully incorporated. Scrape the bowl periodically throughout this process. 9. Grease your cake pans with cake goop (equal parts all-purpose flour, vegetable oil & vegetable shortening.) Fill pans 1/2 full and tap the batter to level it out and get out air bubbles. 10. To ensure you do not over bake your cakes put cakes in oven and check after 20 minutes. If the cakes are still “jiggly” add another 10 minutes. When not jiggly anymore add another 5 minutes and check with a toothpick. If not done check with a toothpick in 2 minute intervals. Cake is done when a toothpick comes out of the center clean or with just a few crumbs. 11. When cakes are done if they are domed up at all place a towel over them and gently push down with an oven mitt until level. This is to help with building the cake layers. It will not change the taste of the cake. 12. Let cakes cool for 10 minutes before flipping them out of the cake pans with oven mitts onto a cooling rack. You can run a toothpick around cakes before flipping them for reassurance if you would like. 13. Let cakes cool to room temperature before wrapping them in plastic wrap, placing them in a freezer bag and freezing them. Make sure they are in a FREEZER bag. I freeze my cakes because freezing cakes makes them even more moist and makes them much easier to frost as well. DO NOT store the cakes in the refrigerator before they are crumb coated because refrigerators dry out cakes. If your cake is too big for a freezer bag you can wrap them in aluminum foil after wrapping them in plastic wrap. To assure they keep their shape while frozen use my tinfoil cake hack where I use the cake pan to shape the tinfoil. THAW CAKES BEFORE CARVING! They should be cold but not frozen. If you do not want to freeze your cakes you can put the wrapped cakes in the refrigerator for one hour (not longer or they will start to dry out) so they are cold for stacking and carving.
It is a gel so it's a thick liquid. You could use Wilton no taste red icing color or Americolor red "soft gel paste." The Americolor brand is not found in stores so you would have to order it online. You can find in on Amazon. Some have a bitter taste so that is why I am recommending these specifically. 👍😃 Does this answer your question?
Thank you for taking the time to offer your feedback! I can totally understand how that would annoy you...noted...and sorry for that. 😬😊 Thank you again!
I am considering making a mushroom style cake, using a hemisphere cake pan to make the cap and a circular and more narrow cake pan to make the stem. I'm concerned however that the cap might not be sturdy enough and that it might just collapse. Any tips or suggestions? Thanks for making these videos, they are most helpful!
Question…anyway that you could make this cake with less sugar?
Did you have to make two batches of cake batter or did you half the batch? If you half it, it’s okay to leave the batter sit while you bake one?
This recipe makes enough batter for two 8”x4” hemisphere pans (so enough batter for a full sphere cake). I actually had 2 hemisphere pans and heating rods so I made the entire batch at once; however, If you only have one hemisphere pan and heating rod and therefore want to bake one hemisphere at a time I recommend halving the recipe because letting batter sit can make your cake more dense. Great question!
@@tastebakery thank you so much.
@@Brandi_the_Baker You are very welcome 😊
Hi.. Can you please make a chocolate carving cake and also mocha carving cake. Thank you and Godbless!!!
That is on my list of videos to make. In the meantime, here is my chocolate carving cake recipe below. I do have a video posted for vanilla carving cake recipe if you ever need one.
ua-cam.com/video/3mXnAXryDrg/v-deo.html
Chocolate Cake Recipe (for carving) - EASY:
*makes 2 - 8 inch round cakes
8 oz unsalted butter (ROOM TEMPERATURE)
14 oz granulated sugar
15 oz all-purpose flour
½ tsp baking powder
2 ½ teaspoons baking soda
4 oz natural cocoa powder (I use Ghirardelli 100% unsweetened cocoa powder)
1 tsp salt
2 tsp vanilla extract
4 large eggs (ROOM TEMPERATURE)
16 oz water (ROOM TEMPERATURE)
2 oz vegetable oil
1. Preheat oven to 335 degrees Fahrenheit.
2. Take butter and eggs out of the refrigerator to warm to room temperature. I also measure out my water and leave it out on the countertop to adjust to room temperature. It is essential in this recipe for these ingredients to be at room temperature!
3. Cream the butter until smooth and shiny in stand mixer with the paddle attachment (or electric hand mixer). Scrape bowl with spatula.
4. Slowly SPRINKLE in the sugar adding it to the mixing bowl on low then whip on medium high speed (I use 6 on the stand mixer) until fluffy and light in color for 10 minutes total (stopping to scrape the bowl halfway through mixing).
5. On low speed add eggs one at a time. Do not add the next egg until the prior egg is fully incorporated.
6. Combine the room temperature water, pure vanilla extract and vegetable oil in your LIQUID MEASURING CUP.
7. In a separate bowl whisk together flour, cocoa powder, baking powder, baking soda and salt.
8. On lowest speed add about 1/3 of your flour mixture to the batter then immediately add about 1/3 of your water mixture to the batter and mix until just moistened. Repeat the process 2 more times. Stop mixing when batter is fully incorporated. Scrape the bowl periodically throughout this process.
9. Grease your cake pans with cake goop (equal parts all-purpose flour, vegetable oil & vegetable shortening.) Fill pans 1/2 full and tap the batter to level it out and get out air bubbles.
10. To ensure you do not over bake your cakes put cakes in oven and check after 20 minutes. If the cakes are still “jiggly” add another 10 minutes. When not jiggly anymore add another 5 minutes and check with a toothpick. If not done check with a toothpick in 2 minute intervals. Cake is done when a toothpick comes out of the center clean or with just a few crumbs.
11. When cakes are done if they are domed up at all place a towel over them and gently push down with an oven mitt until level. This is to help with building the cake layers. It will not change the taste of the cake.
12. Let cakes cool for 10 minutes before flipping them out of the cake pans with oven mitts onto a cooling rack. You can run a toothpick around cakes before flipping them for reassurance if you would like.
13. Let cakes cool to room temperature before wrapping them in plastic wrap, placing them in a freezer bag and freezing them. Make sure they are in a FREEZER bag. I freeze my cakes because freezing cakes makes them even more moist and makes them much easier to frost as well. DO NOT store the cakes in the refrigerator before they are crumb coated because refrigerators dry out cakes. If your cake is too big for a freezer bag you can wrap them in aluminum foil after wrapping them in plastic wrap. To assure they keep their shape while frozen use my tinfoil cake hack where I use the cake pan to shape the tinfoil. THAW CAKES BEFORE CARVING! They should be cold but not frozen. If you do not want to freeze your cakes you can put the wrapped cakes in the refrigerator for one hour (not longer or they will start to dry out) so they are cold for stacking and carving.
What is red Icing is power or liquid .
It is a gel so it's a thick liquid. You could use Wilton no taste red icing color or Americolor red "soft gel paste." The Americolor brand is not found in stores so you would have to order it online. You can find in on Amazon. Some have a bitter taste so that is why I am recommending these specifically. 👍😃 Does this answer your question?
😂 “I’m not sharing”
🤣
You are good , but all your animation is so annoying, stick to what you are doing and avoid all the extras
Thank you for taking the time to offer your feedback! I can totally understand how that would annoy you...noted...and sorry for that. 😬😊 Thank you again!