If I were closer, I'd learn how to make your favorite coffee and bring you some every day. No joke. I love you. You've changed my baking game for the better and I'm so grateful. Thank you thank you thank you!! ❤❤
Don't worry about repeating yourself and sounding like a broken record because it's information I never heard before and more than likely will need to be reminded of. Thank you so much for sharing.
As an experienced home bread baker I can tell you that I'm just thrilled with your vast knowledge that you share so willingly......I'm going to bake my own wedding cake and your tips are going to help me bake the perfect cake! YAY!!!!! Thank you so much!!!! I'm going to watch every video you have lol.
@@KarolynsKakes it will be a winter theme, semi-naked red velvet cake. (following your recipe and also ordered Lorann's Red Velvet to add) I'm going to bake a practice cake or two lol. If it's ok I'll take a picture of the finished cake and post it here.....well, maybe, I'm not even sure how to do that. I'm also making snowman and bride cake topper using your marshmallow fondant recipe. We're both older, so I guess maybe not a traditional wedding cake so to speak, but I just know it's going to be delicious and that's what I want people to remember :)
I came to UA-cam to see if I can learn how to bake a cake. I’m throwing my daughter a 24th surprise cookout on a tight budget and I can’t buy a cake for hundreds and I saw your videos. I am going to trust everything you said to do💕
Wow. Wrapping a hot cake and putting it in the freezer. TOTALLY counter to what I learned but I’m going to try it!! Dang…what a time saver. Baking large cakes longer at 325 degrees is a must. And I’m going to try your cake recipe. Good thing my former co-workers like being Guinea pigs! THANK YOU, once again for all your tips and experience sharing❤
ME TOO! I feel so privileged to be able to LEARN from people who may have formal education as Pastry Chef's or their MANY YEARS of experience Baking and entertaining friends and family...And I get to watch at my own pace while I LEARN...'cause before I discovered these Bakers I was PITIFUL with a BOX Cake lol...Yaaay for ME!!! 🤩😊😉😊
Barely finished first vid and just subscribed! I’m a new baker and won’t be making cakes of this magnitude for some time but I can’t tell you’re a wealth of knowledge. Thank you for what you do
Yay!! Thank you for subscribing! So excited for you to learn all the fun cake stuff! Are you just doing cakes or do you want to bake other things (cookies, macarons, etc) as well?
I love your videos! I just did a naked wedding cake for my daughter in law's sister. I was so nervous because I am no way a professional. I have been baking since I was 7 years old and love learning more techniques/tips. It was a blessing that I came across your videos. The cake came out beautifully. I am now a new subscriber!
Just curious - are you saying that you have no baking experience or no professional baking experience? Either way, you are very brave and I wish you good luck on your venture! I would love to consider a baking business, but I’m a but I’m not that courageous. Edited to add one sentence.
Thank you for your help! I had my first cake order that required me to use a 12” round cake pan! Your information and recipe helped me successfully complete her order and she LOVED it! Blessings to you for sharing your knowledge with the world! ❤️
Please what measurement should I use for a 12” cake recipe. I’m baking my first order by the weekend and I don’t know how to properly gushed the measurements. Thank you
@@somachiajoku1644Everything was explained in the video, with links to more in-depth details for particular steps/procedures. Re-watch the video for great explanations to any of your questions. I always come back and re-watch the video(s) right before (and/or during) completing a process that is new to me. Karolyn explains and shows tips very well! Good luck with your cake! 🙂
Karolyn, I’m just starting to bake cakes at the ripe age of 57, I’m thinking retirement gig but anyway I absolutely love and thank you for sharing your knowledge. Love, love your personality keep being authentically you. Amy
yeaaaaaaaa I love you because you're real. an you don't hold back anything. am learning a lot from you.. I did a sweet box . an I doctored a cake mix it was wonderful.. thank you 🥰🥰🥰🧁🧁🧁.Marlene from Trinidad
This cake turned out absolutely amazing!!! I was so nervous about only having one flower nail to use for even baking and my cake did crown quite a bit but with the excess we created the most delicious cake pops with (thanks to your suggestion). You are such a gem to share your recipes and step by step instructions! Thank you SO much!!!
I just wanted to say a huge thank you for this video. I am doing my sister's wedding cake at the weekend and have never done anything so big. Cake for 150 anyone?! 🙈 I was so intimidated when my 12" cake pan turned up. I read all kinds of conflicting advice and then I found your video. Thanks to your tips and advice, I produced the most perfect carrot cake I have ever baked. It is perfectly level, evenly baked and doesn't even need trimmed! The towel is a game changer that I will use in other bakes. Thank you for being so down to earth and for your fantastic videos. Have a great day x
@@KarolynsKakes the wedding was beautiful and the cake was amazing! It did indeed feed 150 with some left over because it was MASSIVE! Thanks so much again for your help xx
@@catherinearchibald8356 I am doing my sis b'day party and I'm excited and nervous. 100 people (round pans 12, 10, 8). What sizes did you do? What was your timeline? Glad that it turned out great!
I made my granddaughter a cake for her birthday using the stencils. It turned out very nice. I'm not a professional baker; I took a cake decorating class about five years ago just to have some fun. Thank you soooo much for sharing your recipe and information!
I love your videos. I’m a cake eater not a cake seller, and just want to master a beautifully decorated 9x13 cake. 😂 Nobody does these though 😕. It would be easy for me to transport when I visit family 3.5 hours away.
Solo una recomendación en el lavadero siempre vas a tener bacterias asi lo limpies mucho, a tener cuidado,,,por lo demas me encanta tus tips de pastelería, saludos
LOVE YOUR VIDEOS! YOUR STUFF JUST POPPED UP when I was looking for edible printers! I recently just got into learning how to cook and now I'm really wanting to also learn the art of baking. You give really great advice and instruction in your videos , very inspiring! Thank you so much.
Throwing away the cut outs OoOuch! The pain I've felt. 😿 however I love how you don't waste the paper wrap I'm definitely going to try the no butter no oil recipe- using cake flour.
I bought a 12 inch pan-it was on sale- and a young friend was telling me she wants a Paris themed birthday cake. I thought great time to use that pan, and thought, I have NO idea how to do this! Thank you for this video. She wants a red velvet cake and since your recipe uses sour cream, I'm wondering if I can adapt it for the 12 inch- or just do a smaller round of it for top layer. I bought a small Eiffel tower topper as I'm already out of my comfort zone. Thanks
You are a genius !!! Now I know who to come to when I need cake advise. I have 2 questions. If I wanted to use white cake mix, would I have to use 4 egg whites, or more? And secondly, how would I size up from a 12" cake to a 14" cake using your recipe...🤔
I don’t make white cake just because I like having yolks in my batter. I’ve heard that people do 4 egg whites instead of 3 whole eggs. But I don’t want to give you bad advice so you’ll want to double check before you try! And for a 14” pan, you would need slightly more batter. I rarely make cakes that big, but in the past, I believe I have used 3 batches in a 2@ high pan. (There may be some left over.) I hope that helped!
Thank you so much for sharing your knowledge! I'm 70 years old...a pretty good baker but your video tips will make me even better at my tender age.. lol! Keep up the great work! I'm a new fan!
Thank you so much, I have learned so much from watching your videos. Only thing, I don't buy box cakes, it's very expensive in South Africa, do you have a recipe from scratch for a cake for the big cake tins. ❤️
She is only getting a small 2 tiered basic cake for the main cake and tons of huge cakes to go in the back to cut and serve. So this wedding cake isn't something really different than other cakes I've done. Next time I make a big one, I will film it!
Thank you for the wonderful videos. I am learning a lot. Do you have a recipe on just 1 cake box? If you baked just one cake box, then maybe trimming the top is not needed? Just wondering.
You can definitely add less batter to the pans. I just prefer the cake to bake a little over the top so I can level the top off. It may be a little weird that I do it that way, but we all do what works for us!
I don't have a video talking about settling. I usually let them settle overnight (wrapped in plastic, sitting out at room temp, not in the fridge.) If I need to speed up the settling process, I'll take a cardboard cake circle and place that on top of the wrapped cake. Then I'll put a light glass plate (not too heavy) on top of the cardboard circle (make sure it's center) to help it settle faster. :)
Hello Karolyn I love your videos and subscribe immediately. Thank you very much for your tips! Does the mix have to be the super moist packs or the ordinary box mix please and thank you?
Thank you Carla! I only see the Betty Crocker Super Moist ones in the store, so that's the ones I get. I don't think I've ever seen boxes that don't say that!
Thank you THANK YOU THANK YOU, for that video explaining and giving ideas of prices,at least an idea is an idea,, something helps specially for people like me who don't have the experience you have , I enjoy soooo much watching you doing what you do best awesome doing cakes,, I want to know if there's a way to send you pic of the cakes 🎂 I made... so sorry I'm so excited forgot to let you know I'm new in your page my name is Yolanda lived upstate NY , looking forward to learn more from you,, take care and good look always,, GBU...
Thank you so much Mrs. Karolyn, love watching your video I always take notes on each video you do! Also for for the batter chart do you mind adding cupcakes to the list? If possible
@@ODY0319 The batter amounts will vary slightly. I don't really do square cakes, they take a lot longer (for me, at least) to do because it's a lot of work to get the edges sharp and at perfect angles. I charge significantly more for square cakes and most of the time, people opt for round.
Any idea why my cakes are darker towards the edge and a nice color inside, I bake at 300 to try and get more even baking and I’m not over baking cuz I test the middle a lot! Your cake is such an even color from center to edge! This is even on my small cakes, like an 8 inch I did tonight
Ok, update #2. Much better luck this time but it still needs some adjustment. I made the pan grease, and I moved the oven temperature down from 350 to 325. I started checking the 10” cake at 55 minutes and baked it for a total of 85 minutes. The cake was cooked through however when I flipped the cake out of the pan it didn’t immediately pop out when I tapped the pan and turned the cake over. The sides and bottom didn’t form a golden brown crust like all of your cakes in your videos. About 1/16” thick layer stayed on the bottom of the pan and was moist. I did wrap it and got it into the freezer, however because the bottom and sides didn’t form the crust, the icing the cake might be more difficult, and when I tort the layer it will probably have less support. I will try another attempt and adjust again. Maybe going back up to 350 degrees; removing the drip pan; and/or removing the wet rags will allow the bottom and sides of cook more and form the golden crust?
You can remove the wet towels, if you do that, I would still bake at 325. Let it cool in the pan for 5-10 minutes before you take it out to prevent it from sticking.
Ok, first trial didn’t go so well. I bought the Betty Crocker lemon cake to make a 10” cake and followed your direction buying one baking nail and wetting some towels to wrap around the pan. I set the timer for 45 minutes at 350 degrees and then checked the cake the top seemed jiggly so I gave it 5 more minutes. The top seemed golden brown and I thought that the tooth pick came out clean, however when I flipped the cake part of the bottom was stuck in the pan and at least 1/4 of the cake in the center was raw. Obviously I didn’t cook it long enough, so I will try again tomorrow and bake it for 65 minutes instead of 50. I think I need a longer toothpick or skewer. The outside of the cake that was cooked seemed rather fragile and moist so hopefully a little longer cooking and the freezing will firm it up. This is my first try at a larger cake so hopefully I get it correct on the 2nd attempt. Even though the top looked really golden I need to do a better job of trusting your recommendations for cooking at least 65-70 minutes. Also, the bottom and sides didn’t get golden like all of your cakes, so hopefully a longer cooking time accomplishes that and the bottom and sides will then release from the pan better. I used Crisco and then dusted with flower because I didn’t want to make a large quantity of the pan grease that I would never use. Maybe I can make a small amount, and hopefully the sides and bottom will get golden with a longer cooking time.
Try reducing the oven temp to 325. It may have to bake longer, but it will ensure that it's moist and doesn't dry out! Check doneness around 55 minutes. I use an 8" skewer to check. Also, the sides will get golden brown as you bake it longer. And you don't have to make a huge batch of that pan grease. You can do 1/4 cup of shortening, 1/4 cup veg oil and 1/4 cup to 1 cup of flour. (Start with 1/4 cup flour. Mix well and if it's still to runny, add another 1/4 cup until you get it to a creamy consistency. It works SO much better than the method you did!
@karolynKakes, I will try to make this recipe, but I have a question: are you using 1/3 of flour and 1/3 of sugar or are you adding 1 & 1/3 four and 1 & 1/3 of sugar?
All ovens vary, so it's best to go with the temp that yields the best result! I usually bake at 350F. With cakes 10" and larger, I reduce the oven to 325F and bake a little longer. With your oven, it may be 320 or 315 for the larger cakes.
How many cakes do you bake at a time in the oven . Can we put cake pan on top and bottom rack and bake at the same time ?? Thank you for all your videos .
Hello! I love, I love, I love, I love everything about your videos! I love the way explain it, I love the way you make it so easy to follow, I love your energy, and I love your knowledge! And, its sad that you get negative comments. Everyone has a way of doing things. Your style is perfect for me! I do have a question! I too wanna make a 50 anniversary wedding cake for my parents. I do see that you have the white cake recipe/video, however, I want to make a white cake in a 12 inch pan. Are the ingredients that and you use in your yellow cake video the same ingredients I would need for the white cake? I do understand that i would need the purple and white dies as well! Your help is super appreciated!
I never have put butter in this recipe, so I'm not sure how to change everything. If you don't want to use sour cream, then I would start by replacing the milk with buttermilk. And then add 1/2 cup butter and see how that turns out. However, like I said, I never have done that so I'm not sure about the result you'll get!
I love your videos, If I have a 10 inch cake, how many cake boxes do I need ? (Sorry for my grammar, English is not my first language but I LOVED your techniques)
You’ll need 2 boxes to make a 2 layer 10 inch cake. (1 box fills one 10” round x 2” high cake pan). You can click the cake batter saver chart in the description to see how much batter is needed. (It’s easier to view that from a laptop rather than on mobile). I hope that helps!
I always cover a cold cake. I will frost my cake and put it in the refrigerator overnight (at least 12 hours in the fridge so I can make sure it's really solid). Then I will cover the cold cake. That way, the icing doesn't get messed up!
Hi… the premix has everything in it then why are we adding additional flour and sugar? Also I have read that overmixing leads denser cakes due to gluten formation in it. So if we mix in the stand mixing after adding everything will it not be denser?
Hi! We add additional ingredients than what's recommended on the box to give it more flavor and a denser texture. It tastes more homemade when you add more to it! And boxed mix baking is way different than scratch baking. When you're baking from scratch, you want to cream the butter and sugar to incorporate air into the batter, and then lightly mix as you add the dry ingredients. With boxed mix baking, you want to whip the batter after everything is added to incorporate the air into the batter.
Thanks for replying Karolyn ❤ just another query based on your reply. The boxed mix has baking agents like baking soda and powder as per its measurement, so when we additional ingredients, don’t we need to add on the baking agents? I know you are doing this technique since long… just trying to clear my concepts 😅
I absolutely love your videos ! I know I asked on a prior video but on the half and half for spray bottle you mention you can add vanilla is that vanilla extract ? Also when you add the vanilla will that spray be good on all flavors or only when vanilla is not added ? Hope that makes sense lol
I have to make a simple syrup video, I'll do that soon. And I always add vanilla, just because I love it so much LOL I don't add too much and it can be used on any flavor!
Thank you so much for this video. It is exactly the information I needed. I am going to make my first 12 inch cake and wondered how many flower nails to use. I have never used them before. I noticed that you said you use them in all your cake pans. I have had problems recently with my 8-inch and 9-inch cake layers not cooking in the middle and wondered if it was okay to use flower nails in smaller pans. Do you have a video that tells how many nails to use per cake pan sizes? How many in 6-inch, 7-inch, 8-inch, 9-inch, 10-inch? Thank you.
Hi Rach! You definitely need to use nails in all pans so the center bakes evenly! I only use 1 in all pans from 4" - 10". In 11" - 16", I use 5 nails. (1 in the center and 4 around it). I wrap pans 10" - 16" with the wet towel strips as well!
@@KarolynsKakes Thank you so much!! May I ask you one more question? Do cakes bake faster with flower nails? I am just wondering if I need to check them sooner. The smallest cakes I usually bake are 6-inch and I normally check at 25 minutes. Thank you.
What am I doing wrong? I quit making large cakes like this because if they're super heavy like that, especially with that much frosting, it squishes and the middle kind of implodes. It's so weird. I'm sure letting it settle helps but it didn't squish and squeeze out, it somehow imploded in the frosting layer so the sides looked like a "3" and there was no fixing it.
Do you enjoy my tutorials?
I'd be so grateful if you could Buy Me A Coffee!
www.buymeacoffee.com/KarolynsKakes
If I were closer, I'd learn how to make your favorite coffee and bring you some every day. No joke. I love you. You've changed my baking game for the better and I'm so grateful. Thank you thank you thank you!! ❤❤
How do I measure 1/2 of a cake mix I only need half of the cake mix bag
Hello I loved your video.. so for a Strawberry 12 inch cake it's the same recipe but using a Strawberry cake mix?
Don't worry about repeating yourself and sounding like a broken record because it's information I never heard before and more than likely will need to be reminded of. Thank you so much for sharing.
You're right! Thanks for that
As an experienced home bread baker I can tell you that I'm just thrilled with your vast knowledge that you share so willingly......I'm going to bake my own wedding cake and your tips are going to help me bake the perfect cake! YAY!!!!! Thank you so much!!!! I'm going to watch every video you have lol.
Col! This is wonderful! Congratulations on your wedding! Do you know what design you're going to do?
@@KarolynsKakes it will be a winter theme, semi-naked red velvet cake. (following your recipe and also ordered Lorann's Red Velvet to add) I'm going to bake a practice cake or two lol. If it's ok I'll take a picture of the finished cake and post it here.....well, maybe, I'm not even sure how to do that. I'm also making snowman and bride cake topper using your marshmallow fondant recipe. We're both older, so I guess maybe not a traditional wedding cake so to speak, but I just know it's going to be delicious and that's what I want people to remember :)
@@KarolynsKakeswhat size cake fat dadio cake pan you using is it 12x2 or 12x3
I came to UA-cam to see if I can learn how to bake a cake. I’m throwing my daughter a 24th surprise cookout on a tight budget and I can’t buy a cake for hundreds and I saw your videos. I am going to trust everything you said to do💕
That is awesome! Let me know how it turns out, you got this!
Wow. Wrapping a hot cake and putting it in the freezer. TOTALLY counter to what I learned but I’m going to try it!! Dang…what a time saver. Baking large cakes longer at 325 degrees is a must. And I’m going to try your cake recipe. Good thing my former co-workers like being Guinea pigs! THANK YOU, once again for all your tips and experience sharing❤
Hey Carolyn! Co-workers are the best taste testers, that's what I did in the beginning! 😂
ME TOO! I feel so privileged to be able to LEARN from people who may have formal education as Pastry Chef's or their MANY YEARS of experience Baking and entertaining friends and family...And I get to watch at my own pace while I LEARN...'cause before I discovered these Bakers I was PITIFUL with a BOX Cake lol...Yaaay for ME!!! 🤩😊😉😊
Barely finished first vid and just subscribed! I’m a new baker and won’t be making cakes of this magnitude for some time but I can’t tell you’re a wealth of knowledge. Thank you for what you do
Yay!! Thank you for subscribing! So excited for you to learn all the fun cake stuff! Are you just doing cakes or do you want to bake other things (cookies, macarons, etc) as well?
I love your videos! I just did a naked wedding cake for my daughter in law's sister. I was so nervous because I am no way a professional. I have been baking since I was 7 years old and love learning more techniques/tips. It was a blessing that I came across your videos. The cake came out beautifully. I am now a new subscriber!
Thank you Theresa! I love making naked / semi-naked cakes. They are great to help you learn without the stress of tons of decorating.
Yay my wife has been patiently awaiting another tutorial 😁 she says 'keep them coming'
Thank you
Hopefully I’ll be able to post more than once per week soon! Thank you for your support! ☺️☺️
And congratulations on the 14k it's well deserved
@@futuristics444 Thank you!!
I haven’t even started my baking journey, but I already feel like a pro after watching all of these videos. I can’t wait to make this a side business.
This is great! That's how it started for me, it was a side thing that became my main gig. Wishing you the best of luck!
Just curious - are you saying that you have no baking experience or no professional baking experience? Either way, you are very brave and I wish you good luck on your venture! I would love to consider a baking business, but I’m a but I’m not that courageous.
Edited to add one sentence.
Thank you for your help! I had my first cake order that required me to use a 12” round cake pan! Your information and recipe helped me successfully complete her order and she LOVED it!
Blessings to you for sharing your knowledge with the world! ❤️
I'm so glad I was able to help you! 😊
Please what measurement should I use for a 12” cake recipe. I’m baking my first order by the weekend and I don’t know how to properly gushed the measurements. Thank you
@@somachiajoku1644Everything was explained in the video, with links to more in-depth details for particular steps/procedures. Re-watch the video for great explanations to any of your questions. I always come back and re-watch the video(s) right before (and/or during) completing a process that is new to me. Karolyn explains and shows tips very well! Good luck with your cake! 🙂
Karolyn, I’m just starting to bake cakes at the ripe age of 57, I’m thinking retirement gig but anyway I absolutely love and thank you for sharing your knowledge. Love, love your personality keep being authentically you. Amy
yeaaaaaaaa I love you because you're real. an you don't hold back anything. am learning a lot from you.. I did a sweet box . an I doctored a cake mix it was wonderful.. thank you 🥰🥰🥰🧁🧁🧁.Marlene from Trinidad
Don't they taste so good?! I'm glad you like it! 🙌
yes it did. I want to try the strawberry cake..again thank you
I've never met another Karolyn! Recipe looks good!
We are a rare breed! 🤣🤣
Thank you love!
This cake turned out absolutely amazing!!! I was so nervous about only having one flower nail to use for even baking and my cake did crown quite a bit but with the excess we created the most delicious cake pops with (thanks to your suggestion). You are such a gem to share your recipes and step by step instructions! Thank you SO much!!!
Yessss!! This makes me so happy, I'm so glad it turned out for you! 🙌
Did you use two cake pans
You are a great inspiration for home bakers. God bless you.
I just wanted to say a huge thank you for this video. I am doing my sister's wedding cake at the weekend and have never done anything so big. Cake for 150 anyone?! 🙈 I was so intimidated when my 12" cake pan turned up. I read all kinds of conflicting advice and then I found your video. Thanks to your tips and advice, I produced the most perfect carrot cake I have ever baked. It is perfectly level, evenly baked and doesn't even need trimmed! The towel is a game changer that I will use in other bakes. Thank you for being so down to earth and for your fantastic videos. Have a great day x
This is wonderful Catherine!! So glad this technique worked for you. Good luck with it, that's a huge cake you're making!🙌
@@KarolynsKakes the wedding was beautiful and the cake was amazing! It did indeed feed 150 with some left over because it was MASSIVE! Thanks so much again for your help xx
@@catherinearchibald8356 I am doing my sis b'day party and I'm excited and nervous. 100 people (round pans 12, 10, 8). What sizes did you do? What was your timeline? Glad that it turned out great!
A very good video. I'm learning so much, thank you. I see the importance of the correct tools
Glad it was helpful!
Thanks a lot for your good lecture. I have learnt a new trick today on baking largely sizes. I am subscribing right away. Thanks
Becky! You're welcome honey!🙌
I made my granddaughter a cake for her birthday using the stencils. It turned out very nice. I'm not a professional baker; I took a cake decorating class about five years ago just to have some fun. Thank you soooo much for sharing your recipe and information!
You’re welcome Tonya! ☺️☺️
Love your gorgeous work i am new to the cake world there so much things to learn thankyou so much for the nice work god bless you 🙏🙏🙏🙏🙏🙏
You are so welcome😊
Interesting technique with the nails and how you trim your cakes. Good job! I love CAKE and it looked delicious!
Thank you Charlie!
Thank you so much for sharing! I truly love and admire your Channel! Keep going! Many blessings!
Thank you so much, I appreciate the words of encouragement 😊
Love this video Karolyn, thank you for sharing your knowledge and sense of fun. Bless you from U.K. xxxxxxx
You're welcome Arch! Sending blessings from USA! 😊
Omg I love your channel!! I love the energy and the vlog!! I'm starting an at home bakery... trying.lol anyway thanks a lot!!
Karen, thank you! You got this! 🎉🙌
I hope we get to see the beautiful wedding cake? Fat Daddios has awesome bakeware.
Another amazing tutorial. You are so inspiring. Keep up the great work. 😊❣️
Thank you Debra ☺️🎂
I love your videos. I’m a cake eater not a cake seller, and just want to master a beautifully decorated 9x13 cake. 😂 Nobody does these though 😕. It would be easy for me to transport when I visit family 3.5 hours away.
Thank you! Yeah, with a long ride like that, a sheet cake would definitely travel best.
Thank you so much with your tips
Can't help as a learner but to subscribe.
Thank you honey!
Yes the top is my husbands fave part so I keep it! Lol! Great tips! Thanks for sharing! 🙏😍🤓
I'm always giving tops to my friends and neighbors! LOL
Solo una recomendación en el lavadero siempre vas a tener bacterias asi lo limpies mucho, a tener cuidado,,,por lo demas me encanta tus tips de pastelería, saludos
I just want to come on here to say thank you for taking the time to make these videos! I have learned so much from you!!! You are appreciated ♥️
Jasmin!! Thank you so much! A lot goes into these and it feels so good to know that it's appreciated. I'm so glad I'm able to help you! 😊
Big like this cake recipe looks so delicious and very well prepared i love it thanks for sharing this new friend 👍👌😋❤️
Thank you so much 😊
I have learned so much a very grateful for you!!!
I'm so glad!😊🙏
LOVE YOUR VIDEOS! YOUR STUFF JUST POPPED UP when I was looking for edible printers! I recently just got into learning how to cook and now I'm really wanting to also learn the art of baking. You give really great advice and instruction in your videos , very inspiring! Thank you so much.
Lindsay! You're welcome! I really need to learn how to cook too. Although I plan on becoming a billionaire so I can hire someone to do that for me LOL
THANK YOU FOR THESE VIDEOS!! You are amazing!!!🙏🏼
*flips hair* 😂 Awwww Thank you!!
Thank you so much for this video! I have my 1st 12 inch cake this weekend!!🥰❤
This is perfect timing then! You got this!
Let's know how it goes.pictures please.
❤❤❤❤❤ you are a great you are great everything you do thank you so much
Great video!
Thank you for sharing.
Throwing away the cut outs OoOuch! The pain I've felt. 😿 however I love how you don't waste the paper wrap
I'm definitely going to try the no butter no oil recipe- using cake flour.
Let me know how it turns out!
Thank you so much. Very informative video
Glad it was helpful!
I love your recipes thank you so much
I bought a 12 inch pan-it was on sale- and a young friend was telling me she wants a Paris themed birthday cake. I thought great time to use that pan, and thought, I have NO idea how to do this! Thank you for this video. She wants a red velvet cake and since your recipe uses sour cream, I'm wondering if I can adapt it for the 12 inch- or just do a smaller round of it for top layer. I bought a small Eiffel tower topper as I'm already out of my comfort zone. Thanks
Soooo informative!! Thank you!!
Glad it was helpful!
With wat you ice this cake thank you for the class love your videos❤️🎂
I use this American Buttercream!
ua-cam.com/video/IaQLNQTXo5E/v-deo.html
thanks for another great video
Loved your video, great tips👍💕
Glad it was helpful!
Another great tutorial!❤️
Glad you liked it!!
You are a genius !!! Now I know who to come to when I need cake advise. I have 2 questions. If I wanted to use white cake mix, would I have to use 4 egg whites, or more? And secondly, how would I size up from a 12" cake to a 14" cake using your recipe...🤔
I don’t make white cake just because I like having yolks in my batter. I’ve heard that people do 4 egg whites instead of 3 whole eggs. But I don’t want to give you bad advice so you’ll want to double check before you try!
And for a 14” pan, you would need slightly more batter. I rarely make cakes that big, but in the past, I believe I have used 3 batches in a 2@ high pan. (There may be some left over.)
I hope that helped!
Ok. I'll try it and see how it turns out...😉
Thank you for your videos, I have learned a lot 🎂❣️ .. looking forward to more.
I'm so glad I'm able to help you!
Awesome content per usual. You rock
Awww thank you love!
Great video, thank you so much 😊
You are so delightful. New subbie here, hoping to learn a lot. Cheers from Zimbabwe 🇿🇼
Thank you honey! I love the internet, it's so cool to connect with people so far away.
Thank you so much for sharing your knowledge! I'm 70 years old...a pretty good baker but your video tips will make me even better at my tender age.. lol! Keep up the great work! I'm a new fan!
I love this! You're welcome honey! 💜🙏
Awesome..thanks for sharing
Thank you so much, I have learned so much from watching your videos. Only thing, I don't buy box cakes, it's very expensive in South Africa, do you have a recipe from scratch for a cake for the big cake tins. ❤️
There are so many Duncan Hines Doctored cake recipe is that are delicious.
Yes they are!
Would we see you make the wedding cake next video 🥺😍
She is only getting a small 2 tiered basic cake for the main cake and tons of huge cakes to go in the back to cut and serve. So this wedding cake isn't something really different than other cakes I've done. Next time I make a big one, I will film it!
@@KarolynsKakes blah it’s her wedding day she should go all out lol. You could use a dummy cake
@@ODY0319 I actually prefer it this way! It's way less stressful and still worth it!
Your channel is amazing xx
Thank you honey, I appreciate you! ☺️
U're the best
You remind me so much of
Christina Randall
Is she an actress?
I googled her, she's adorable! So thank you!!
Hi
Your cakes are fabulous. I'm trying grasp the concept of ratio ingreidents. Flour, butter, and sugar for a 12 in cake. Pls help!!!!!!
I break it down in this video: ua-cam.com/video/KiX9tQP9im8/v-deo.html
Omg such a good video! 😍
You can save it, reads it you can save it reset who made crumbs with it then toasted for the side of cakes the side of cakes 16:04 four
Thank you for the wonderful videos. I am learning a lot. Do you have a recipe on just 1 cake box? If you baked just one cake box, then maybe trimming the top is not needed? Just wondering.
You can definitely add less batter to the pans. I just prefer the cake to bake a little over the top so I can level the top off. It may be a little weird that I do it that way, but we all do what works for us!
👋 I was wondering if you had a video in more about cake settling and if not, when you find the time could you please post one. Have a wonderful day!
I don't have a video talking about settling. I usually let them settle overnight (wrapped in plastic, sitting out at room temp, not in the fridge.) If I need to speed up the settling process, I'll take a cardboard cake circle and place that on top of the wrapped cake. Then I'll put a light glass plate (not too heavy) on top of the cardboard circle (make sure it's center) to help it settle faster. :)
Hello Karolyn I love your videos and subscribe immediately. Thank you very much for your tips! Does the mix have to be the super moist packs or the ordinary box mix please and thank you?
Thank you Carla! I only see the Betty Crocker Super Moist ones in the store, so that's the ones I get. I don't think I've ever seen boxes that don't say that!
Don't worry about negative people. Continue go say Moist
Thank you Lillian! I will!! MoiSSSSSSSSST 😂😂
Hola Caroline !!!!!
Thank you THANK YOU THANK YOU, for that video explaining and giving ideas of prices,at least an idea is an idea,, something helps specially for people like me who don't have the experience you have , I enjoy soooo much watching you doing what you do best awesome doing cakes,, I want to know if there's a way to send you pic of the cakes 🎂 I made... so sorry I'm so excited forgot to let you know I'm new in your page my name is Yolanda lived upstate NY , looking forward to learn more from you,, take care and good look always,, GBU...
Yolanda! You're welcome honey! You can email KakeAcademy@gmail.com with pictures!
How much would you charge for the 12 inch heart cake one color?
I thought it is best to chill before you crumb coat or is it that the cake is cold to start with ?
I don’t chill before a crumb coat. I don’t like to put an unfrosted cake in the fridge in fear of it drying out faster.
Thank you so much Mrs. Karolyn, love watching your video I always take notes on each video you do! Also for for the batter chart do you mind adding cupcakes to the list? If possible
They are on the chart!
It’s at the bottom of the list
1/3 makes 12, 2/3 makes 24, 1 makes 36 ☺️☺️
@@KarolynsKakes oh wow, lol I didn’t see it! Yet again I’m on mobile lol.
@@ODY0319 yeah for some reason it doesn’t look right on mobile 🤦🏻♀️
@@KarolynsKakes do you do Square cakes? I wonder if the batter chart will work on different size cake pans
@@ODY0319 The batter amounts will vary slightly. I don't really do square cakes, they take a lot longer (for me, at least) to do because it's a lot of work to get the edges sharp and at perfect angles. I charge significantly more for square cakes and most of the time, people opt for round.
Hi , just wanted to know can I use this recipe for. 13”x9” rectangular cake pan? Thank you
Yes you can, I do it all the time!
Any idea why my cakes are darker towards the edge and a nice color inside, I bake at 300 to try and get more even baking and I’m not over baking cuz I test the middle a lot! Your cake is such an even color from center to edge! This is even on my small cakes, like an 8 inch I did tonight
Your oven temperature is probably too low.
I bake cakes up to 9" at 350F and cakes 9"-14" at 325F.
The paperclips to hold the towels do not burn in the oven?
They are metal. They get hot, but they don't melt!
Ok, update #2. Much better luck this time but it still needs some adjustment. I made the pan grease, and I moved the oven temperature down from 350 to 325. I started checking the 10” cake at 55 minutes and baked it for a total of 85 minutes. The cake was cooked through however when I flipped the cake out of the pan it didn’t immediately pop out when I tapped the pan and turned the cake over. The sides and bottom didn’t form a golden brown crust like all of your cakes in your videos. About 1/16” thick layer stayed on the bottom of the pan and was moist. I did wrap it and got it into the freezer, however because the bottom and sides didn’t form the crust, the icing the cake might be more difficult, and when I tort the layer it will probably have less support. I will try another attempt and adjust again. Maybe going back up to 350 degrees; removing the drip pan; and/or removing the wet rags will allow the bottom and sides of cook more and form the golden crust?
You can remove the wet towels, if you do that, I would still bake at 325. Let it cool in the pan for 5-10 minutes before you take it out to prevent it from sticking.
And also, are you using the nails in the middle?
Ok, first trial didn’t go so well. I bought the Betty Crocker lemon cake to make a 10” cake and followed your direction buying one baking nail and wetting some towels to wrap around the pan. I set the timer for 45 minutes at 350 degrees and then checked the cake the top seemed jiggly so I gave it 5 more minutes. The top seemed golden brown and I thought that the tooth pick came out clean, however when I flipped the cake part of the bottom was stuck in the pan and at least 1/4 of the cake in the center was raw. Obviously I didn’t cook it long enough, so I will try again tomorrow and bake it for 65 minutes instead of 50. I think I need a longer toothpick or skewer. The outside of the cake that was cooked seemed rather fragile and moist so hopefully a little longer cooking and the freezing will firm it up. This is my first try at a larger cake so hopefully I get it correct on the 2nd attempt. Even though the top looked really golden I need to do a better job of trusting your recommendations for cooking at least 65-70 minutes. Also, the bottom and sides didn’t get golden like all of your cakes, so hopefully a longer cooking time accomplishes that and the bottom and sides will then release from the pan better. I used Crisco and then dusted with flower because I didn’t want to make a large quantity of the pan grease that I would never use. Maybe I can make a small amount, and hopefully the sides and bottom will get golden with a longer cooking time.
Try reducing the oven temp to 325. It may have to bake longer, but it will ensure that it's moist and doesn't dry out! Check doneness around 55 minutes. I use an 8" skewer to check.
Also, the sides will get golden brown as you bake it longer. And you don't have to make a huge batch of that pan grease. You can do 1/4 cup of shortening, 1/4 cup veg oil and 1/4 cup to 1 cup of flour. (Start with 1/4 cup flour. Mix well and if it's still to runny, add another 1/4 cup until you get it to a creamy consistency. It works SO much better than the method you did!
Thank you for this, 1st 12” cake incoming…can I ask if it’s 325 fan assisted?
@karolynKakes, I will try to make this recipe, but I have a question: are you using 1/3 of flour and 1/3 of sugar or are you adding 1 & 1/3 four and 1 & 1/3 of sugar?
Hi! It's 1 & 1/3 flour and sugar!
@@KarolynsKakes Thank you! Also, can you do this with any flavor or do you have videos with other flavoring?
Thank you, but I would like to know what you sprayed on the cake to keep the moisture.
It's called simple syrup! I explain it at 16:10 in the video 😊
I can only find a 13.25 oz. box of mix not a 15.25.
can I still use it without adjusting further?
I measure out 432g now. I talk about it in this video: ua-cam.com/video/hJ2XDboFzm0/v-deo.html
Hello the tacks have water on them? I have to make a 10 inch cake
They have pan grease on them so the cake doesn't stick. Here's how I make it:
ua-cam.com/video/s40EDLelRuA/v-deo.html
How do you know what temp to bake at? I seem to get a decent doneness at around 340° vs 350° in my oven. But I've never done a 12" cake.
All ovens vary, so it's best to go with the temp that yields the best result!
I usually bake at 350F. With cakes 10" and larger, I reduce the oven to 325F and bake a little longer. With your oven, it may be 320 or 315 for the larger cakes.
I love the fat daddio pans also
The best!!
How many cakes do you bake at a time in the oven . Can we put cake pan on top and bottom rack and bake at the same time ?? Thank you for all your videos .
I don't like to bake on both racks. It depends on the size of the cakes. But I can do up to 6 at a time (if they are smaller).
Hello! I love, I love, I love, I love everything about your videos! I love the way explain it, I love the way you make it so easy to follow, I love your energy, and I love your knowledge! And, its sad that you get negative comments. Everyone has a way of doing things. Your style is perfect for me! I do have a question! I too wanna make a 50 anniversary wedding cake for my parents. I do see that you have the white cake recipe/video, however, I want to make a white cake in a 12 inch pan. Are the ingredients that and you use in your yellow cake video the same ingredients I would need for the white cake? I do understand that i would need the purple and white dies as well! Your help is super appreciated!
Thank you Erika! Yes, the ingredients are the same. I do give the recipe in my white cake video!
Have you tried the French Vanilla , it's my favorite go to and the Dark chocolate fudge.
I haven't tried that yet, I gotta get that the next time I go shopping! I use that chocolate one a lot.
Thanks so much for this video I learnt some tips . Please can butter replace sour cream ? If yes anything else to add to a butter recipe ?
I never have put butter in this recipe, so I'm not sure how to change everything.
If you don't want to use sour cream, then I would start by replacing the milk with buttermilk. And then add 1/2 cup butter and see how that turns out. However, like I said, I never have done that so I'm not sure about the result you'll get!
I love your videos, If I have a 10 inch cake, how many cake boxes do I need ? (Sorry for my grammar, English is not my first language but I LOVED your techniques)
You’ll need 2 boxes to make a 2 layer 10 inch cake. (1 box fills one 10” round x 2” high cake pan). You can click the cake batter saver chart in the description to see how much batter is needed. (It’s easier to view that from a laptop rather than on mobile). I hope that helps!
@@KarolynsKakes
Thank you so much 💓 💗
if i am going to cover the cake in fondant, do i put it into the fridge to settle? i heard you have to put fondant on a cake when it’s chilled
I always cover a cold cake. I will frost my cake and put it in the refrigerator overnight (at least 12 hours in the fridge so I can make sure it's really solid). Then I will cover the cold cake. That way, the icing doesn't get messed up!
New subscriber here, could you please tell me how much ingredients I should use to make a 15 inch cake
Hi! If you're baking in 2" high pans, to make two 2" high 15" layers, I would use 3 batches of the batter total. (1.5 batch in each pan)
Can you use the doctored cake recipe for cupcakes?
Yes! I do it all the time.
Hi… the premix has everything in it then why are we adding additional flour and sugar? Also I have read that overmixing leads denser cakes due to gluten formation in it. So if we mix in the stand mixing after adding everything will it not be denser?
Hi! We add additional ingredients than what's recommended on the box to give it more flavor and a denser texture. It tastes more homemade when you add more to it!
And boxed mix baking is way different than scratch baking. When you're baking from scratch, you want to cream the butter and sugar to incorporate air into the batter, and then lightly mix as you add the dry ingredients. With boxed mix baking, you want to whip the batter after everything is added to incorporate the air into the batter.
Thanks for replying Karolyn ❤ just another query based on your reply. The boxed mix has baking agents like baking soda and powder as per its measurement, so when we additional ingredients, don’t we need to add on the baking agents? I know you are doing this technique since long… just trying to clear my concepts 😅
Hi may i know why did you put flower nail when youre baking? Im curious🙂 thanks
The metal in the nail heats the cake from the center so it bakes evenly! Without it, the sides of the cake will bake faster than the middle.
@@KarolynsKakes thanks i will buy some
I’m loving your videos….is this too much cake batter for a 13 x 9 in cake pan? Thank you..😊😊
I would use 1 batch of the batter for a 13x9 pan 😊
I absolutely love your videos ! I know I asked on a prior video but on the half and half for spray bottle you mention you can add vanilla is that vanilla extract ? Also when you add the vanilla will that spray be good on all flavors or only when vanilla is not added ? Hope that makes sense lol
I have to make a simple syrup video, I'll do that soon. And I always add vanilla, just because I love it so much LOL I don't add too much and it can be used on any flavor!
@@KarolynsKakes Omg thank you so much! I can’t wait to try that! Yes I will love to watch a video on that! Thanks so much
Thank you so much for this video. It is exactly the information I needed. I am going to make my first 12 inch cake and wondered how many flower nails to use. I have never used them before. I noticed that you said you use them in all your cake pans. I have had problems recently with my 8-inch and 9-inch cake layers not cooking in the middle and wondered if it was okay to use flower nails in smaller pans. Do you have a video that tells how many nails to use per cake pan sizes? How many in 6-inch, 7-inch, 8-inch, 9-inch, 10-inch? Thank you.
Hi Rach! You definitely need to use nails in all pans so the center bakes evenly!
I only use 1 in all pans from 4" - 10".
In 11" - 16", I use 5 nails. (1 in the center and 4 around it).
I wrap pans 10" - 16" with the wet towel strips as well!
@@KarolynsKakes Thank you so much!
@@KarolynsKakes Thank you so much!! May I ask you one more question? Do cakes bake faster with flower nails? I am just wondering if I need to check them sooner. The smallest cakes I usually bake are 6-inch and I normally check at 25 minutes. Thank you.
What am I doing wrong? I quit making large cakes like this because if they're super heavy like that, especially with that much frosting, it squishes and the middle kind of implodes. It's so weird. I'm sure letting it settle helps but it didn't squish and squeeze out, it somehow imploded in the frosting layer so the sides looked like a "3" and there was no fixing it.
Oh no! Did you bake it with heating core nails in the middle? The larger cakes need them so they bake evenly.