Thank you! I've never had all of those tips in one place before. Luckily, I've picked up all of those as I've baked more and more cakes for the family. I also now freeze my cakes after they've cooled, for at least 1 hour if I'm assembling it the same day. I saw your other video on freezing, but wondered why it didn't make this list?
Oh my goodness...I totally missed adding that one to the list! Can't believe I missed it! Yeah I definitely find that for whatever reason, freezing my cakes seems to make them more moist.
My baking teacher has really taught me this. According to him a that a very moist cake's secret is wet, its like the consistency between a crepe and pancake batter and it is really true it works all the time.
Some cake recipes are thick and if you beat it too long until it becomes thin like pancake batter you’ll get an extremely dense cake. Or if you add in more milk the recipe it’ll also make it very dense and dry. So it depends on the cake recipe.
@@iwonderwhatmydognamedme4000 I mean that if the cake recipe is thick and is moist then it’s different but thinner cake batters are usually moister cakes
@@3m3c7 No not all the time:) I own a cake business and my vanilla cake homemade recipe has a thick batter but the end result is SO moist. It depends what you put inside the cake batter, how long you mix for, the way you mix it, the way you place it in the oven, how long you cook for etc. Usually thinner batters come out to be a sponge cake but most chocolate recipes are thin do to the hot coffee or hot water they put in. But making your batter thin by over mixing or putting too much liquid will result in a dry dense cake.
Lin Hint Well honestly I don't really understand either. I just know some people and have heard of others not liking that word. I think it's just the way it sounds. Like it grosses some people out or something. It doesn't really bother me, but apparantly it's a thing with some people...but to each their own, right? Lol
I can only find dutch processed cocoa powder where I live!! In that case should I substitute the baking soda by anything else so it rises well? Or will the cake not work at all because of the dutch processed cocoa not being acidic enough? Thank you 🥺
You would have to adjust the recipe to use baking powder but it doesn’t sub equally for baking soda. Baking powder is usually a teaspoon per cup of flour/cocoa powder but you may need to experiment with it because that isn’t a hard and fast rule. It might be easier to find a recipe online that calls for Dutch cocoa powder instead and that would give you proper measurements.
@@poonamsharma-dx5qx yes it's healthy, u can use it for spreading on bread ,for baking, for cooking, everything butter is used for its also used for the same things
@@poonamsharma-dx5qx It's "healthier" than butter, cause butter contains saturated fat and it's bad for your body. But some margarine contains trans fats which are bad cause increases your blood cholesterol levels, if you want to see if it's bad keep a stick or a tub of margarine room temperature and if it maintains its form, it contains trans fat:) the good ones usually spread
@@Imawannabeirl oh thank you! So actually in india many small dairy companies try to fool customers by selling margarine instead of butter, and keeping it at room temprature, is a test we usually do to know if its margarine or not. So it is possible i might be consuming margarine without my knowledge🙄😮
I don’t have to watch this to know what makes a cake moist... Cakes that I make from scratch come out moist when lots of F-A-T is incorporated in the recipe!!! 🎂... I basically use the the same techiniques you use. Thank you ❤️
This is my first video I watched from you and have been trying to figure out why these cupcakes I've made (twice) turned out so moist. It's probably the butter, but I also thought it could be the lower temperature the recipe called for, 300 instead of 350. I've only been baking for about 3 weeks, so what do I know haha, but I do have a suggestion for you to pass on for tip #2. Measure the flour in weight for consistency. After watching a lot of videos where people measure their dry ingredients in grams I found it much easier and cleaner because I'm only using one measuring cup for example instead of 3 to measure 1 3/4 cups. A 150 grams of packed flour is the same as 150 grams of loose flour. I just wish more recipes were shown in grams.
Yes! That is a great tip. That's truly the best way to measure the flour...sometimes people just don't want to go through the trouble of weighing it though. 😉
They don't know what they're missing then. Once the scale is on your counter it's just a matter of "doing the math" as you add the dry ingredients together.
Can sour cream be substituted with natural or Greek yogurt? I always have yogurt available but sour cream is harder to get hold of where I live. Thanks
Thanks for the tips! What ingredient could you substitute with sour cream? For instance, if a cup of milk is called for in a recipe could I substitute sour cream for it instead?
GPLi88 It really depends on the recipe and the other ingredients. I’d go with what the recipes says first and if you feel like it needs more moisture, you could perhaps use sour cream for a cup of the milk and then use milk for the rest of the liquid called for. Again, it will just depend on the other ingredients and what type of cake it is but you could experiment with it.
Using eggs will get you the best results, but if you can't use them, there are several ways you can substitute. I don't typically bake without eggs so I'm not an expert in substitutions for them, but I did find a website article that had a lot of options and hopefully it will help. Here it is: www.biggerbolderbaking.com/egg-substitutes-for-baking/
I tried almost 4 possible egg substitute to make red velvet cake but failed!!!! I did researched online n books too...it's a challenge for me now to make like pro!!!
Oh no! 🙁 Have you ever watched any of Gretchens Vegan Bakery videos? She does vegan baking, so there's no dairy and all of her stuff looks really tasty. She might have some better options for you. I'm just not an expert at baking without eggs.
Thank you so much, I'm new in baking and new in your channel. I heard someone says use cake flour do not substitute it with all purpose flour. It created specifically for cakes but all I had encountered so far says all purpose flour. Can you give me your thoughts about this Thank you
It's always best to use what the recipe calls for so you'll get the best outcome. Some cakes call for all-purpose and some call for cake flour. You can substitute one for the other but you do have to make some changes in order to do that and if you use all-purpose flour instead of cake flour, then the texture might not be quite as soft, but it is still certainly edible and in a lot of cases it won't be a major difference. It also matters how the cake is mixed, so my biggest advice would just be to follow the recipe and try not to make substitutions, but if you have no choice, then make sure to follow substitution guidelines. I have a post on my website that goes into the flours that are used in cake baking and how to sub them out if you'd like to get details. Here's a link to it: iscreamforbuttercream.com/types-flour-baking-cakes/
I've lived to a ripe old age without hearing that "moist" was an uncomfortable word, but have heard that recently. Funny you would mention it too! That's so odd, isn't it...
babitha priscilla Sometimes cakes can become sticky on top of it’s wrapped up when still warm or if it’s a little humid in the house. They can also get sticky if the cake is just super moist or possibly under baked. It doesn’t mean you’ve done anything wrong though. Some cakes just turn out that way because they’re just moist cakes. When that happens to me, I like to just lay a paper towel over the top of the cake layer and let it soak up some of that moisture before I ice the cake.
Thank you! Wish I had seen this before taking on a cake earlier this week... Look forward to incorporating your tips into my next project. Take care, Grady
Cathie Huxtable That may work on some but not all cake recipes. It might throw the liquid ratio off. If you try that, I wouldn’t sub all the liquid for sour cream though...maybe just some of it. What’s best is to just look for recipes that already include sour cream. That way you know the ratios won’t be thrown off since you’re not having to sub any ingredients out. I’ve got a bunch of cake recipes on my site that already call for sour cream though. 😊
I’d say don’t it will throw things off mess it up a bit, personally I use milk an sour cream and my cake turns out just fine! It use depends but I’d say No.
Why not just weigh all your ingredients? There are some great scales that measure in various weights, i.e. grams and pounds. I think cup measurements are very inconsistent as they are more volume than weight based and ingredients can fluctuate depending on whether they are warm or cold. Also, it is important to mix the sugar and butter until they are white (over mixing here is forgiven lol). Hope this helps any newbies to baking.
Yes you're right, weighing ingredients really is the best way to go, but I've found that a lot of people who just bake for fun or a hobby, don't really want to mess with a scale. Everyone's got their preferences and I go back and forth myself depending on how lazy I feel that day. 😉
I don't know how this helps I might sound crazy but I have tried this and it can out well if your cake is so dry and hard try to steam it for 5 min it makes the cake soft you can try it we use to make hard chapati soft using this method it never failed a single time thanks for the tips 🙏
You really do need to allow cakes made with butter to warm up from the fridge before eating. It definitely makes a difference. I tried an oil based yellow cake recipe with butter extract. Although it comes out of the fridge softer I didn't like that artificial butter taste. Usually I just use my sour cream pound recipe for a good yellow cake. Like you mentioned sour cream does something for cake you can't get with milk.
Rebecca, the main thing is to only mix until the ingredients are well combined...just until it looks like everything is mixed together. You don't have to mix until every tiny lump is gone...that's mixing for too long. I actually uploaded a video a couple weeks ago all about how to mix scratch cake batter and it's a video that's actually in real time, so it shows exactly how long I mix in each stage. Here's a link if you'd like to check it out: ua-cam.com/video/OM6EmApf6Hs/v-deo.html
Yes, theoretically you can substitute sour cream this way: For every cup of sour cream called for, replace with 3/4 cup sour milk or buttermilk mixed with 1/3 cup melted butter. By 'sour milk', I don't mean old milk. You can make sour milk by adding one tablespoon of lemon juice or vinegar to an empty cup, then add milk until the amount reaches one cup. I haven't personally used the sour cream substitution, I just got the idea from researching online. Hope this helped!
Alice Malapane Yes, I'm currently working on doing that. I've updated my recipe card software on my site to help me with that, it just takes me a little time to get to all the recipes. Hopefully I'll get through all of them soon! 😊
what is the purposes of the simple syup? Sounds like a glaze. And I can tell you, its a Georgia thing. these kids at school ( mine turns 16 today) detest the word because they goof around saying the word in an irritating way, which lead them to hate it. but it means so much to her mama, and the rest of us who have a clue lol!
The simple syrup is just added to the cake layers to help with moisture. It's not really a glaze as a glaze is thicker. This is more like a sugar water and it's sometimes flavored. It soaks down into the cake to add moisture. I don't normally use it, but there are some who like to though.
Nooriyah Jalil Sometimes the top of the cake can get crusty if it’s baked too long or at too high of a temperature. You might get an oven thermometer and check to make sure your oven temp is correct.
6:33 THIS is the issue I've been having. I made a cake yesterday and threw it away because it's gummy. I've made this cake so many times. I'm gonna make it again this morning. We'll see what happens. I'm making a sock it to me cake.
Angelxoxo X I’ve never used Stork butter. I looked it up and it looks like it’s margarine and not really butter. If that’s accurate then I wouldn’t use it in cakes. I mean it might turn out ok, but I’ve never personally tried it and using margarine in cakes just doesn’t give you as good a result as using butter would.
Angelxoxo X you can certainly try it out and see. I read that it was margarine though and if that’s accurate then you may not get as good of a result then as if you would have used butter. I’ve never tried it but it’s worth a shot if you feel like experimenting.
If you can't use them, there are several ways you can substitute. I don't typically bake without eggs so I'm not an expert in substitutions for them, but I did find a website article that had a lot of options and hopefully it will help. Here it is: www.biggerbolderbaking.com/egg-substitutes-for-baking/ There's a vegan baking channel here called Gretchen's Vegan Bakery and she knows her stuff. I'm just not an expert at baking without eggs, but you might do a search for her channel.
john vianney montealto If the recipe calls for it. I wouldn’t just add it in though because cake recipes have to have certain ratios of ingredients and adding things in could throw that off and mess with the cake’s texture. Sometimes people will replace certain ingredients with mayo though like perhaps sour cream or maybe some of the oil.
When you say "Say yes to sour cream" you don't clarify if that is in the frosting (you have a picture of a cake with white frosting) or in the mix (I'm assuming the frosting but my next question would apply). Question; Carrot cakes usually call for a cream cheese frosting, but then it is mouldy after 2 days unless you keep it it the fridge where the cake will dry out, so I have gone to buttercream. What do you recommend?
Andrew Van Day Hi there. I actually meant cake recipes that contain sour cream. Those usually are quite moist. As far as a carrot cake goes, a lot of the time those are made with oil and are moist as well without having sour cream in the batter. It all just depends on the recipe. I do like to use cream cheese buttercream on carrot cakes but I keep it in the fridge. I don't normally leave it out long at all if it has cream cheese in the icing. Butter cakes tend to dry out more (or sometimes just firm up more) in the fridge than oil cakes so unless the carrot cake is already dry, it should be fine in the fridge if wrapped well or in a covered cake carrier. Hope this helps.
Reason why I found your video is because I searched for moist wedding cake 😂. Seriously, I am petrified, my daughter is having wedding soon and she wants me to make her wedding cake for 150 people. 😱😱😱😱. I was thinking of making simple 3 ingredinets cakes with chocolate ganache but I am afraid it will be dry...or if I soak it tiers will fall apart or get bulges....
Sehara Yes making a wedding cake can be stressful. You’ll definitely want to try out a few recipes ahead of time to see what you like. I have a couple on my site if you’d like to try. They are Moist White Cake and Vanilla Bean Cake. The link to my site is in the description. Hope it helps!
@@3m3c7 I managed somehow to make a 4 tier, 20lb cake with a fondant and eddible lace. It was beautiful and tasty, everybody was amazed and my daughter was delighted 😉. This was the first and last wedding cake I will ever make LOL but it was worth my sweat and tears 😀
Andy99 Hi there, I have links to a couple recipes in the video description. If you click on the link, it'll take you to that recipe and there are more recipes on my site as well.
I don't think you even needed to even bring it up. You should have just went on with saying it normally. No one would have cared. 😩 Who cares! It's a word used in your line of business.
Whoever told you that they don't like the word better go live in a cave to avoid being offended by, um, EVERYTHING! What word can be used instead of moist when talking about a cake??? People can take anything and distort its meaning. Or, they may have been pulling your leg.
That was the best advice on how to get your cakes more moist. Thank you
I love the word moist. Especially when talking about cake 😋
Thank you! I've never had all of those tips in one place before. Luckily, I've picked up all of those as I've baked more and more cakes for the family. I also now freeze my cakes after they've cooled, for at least 1 hour if I'm assembling it the same day. I saw your other video on freezing, but wondered why it didn't make this list?
Oh my goodness...I totally missed adding that one to the list! Can't believe I missed it! Yeah I definitely find that for whatever reason, freezing my cakes seems to make them more moist.
Thank you So Much for the vanilla cake recipe! It was so good, just amazing! Thank you!
So glad you liked it. 😊
My baking teacher has really taught me this. According to him a that a very moist cake's secret is wet, its like the consistency between a crepe and pancake batter and it is really true it works all the time.
Some cake recipes are thick and if you beat it too long until it becomes thin like pancake batter you’ll get an extremely dense cake. Or if you add in more milk the recipe it’ll also make it very dense and dry. So it depends on the cake recipe.
@@iwonderwhatmydognamedme4000 well that’s different lol.
@@3m3c7 ?
@@iwonderwhatmydognamedme4000 I mean that if the cake recipe is thick and is moist then it’s different but thinner cake batters are usually moister cakes
@@3m3c7 No not all the time:) I own a cake business and my vanilla cake homemade recipe has a thick batter but the end result is SO moist. It depends what you put inside the cake batter, how long you mix for, the way you mix it, the way you place it in the oven, how long you cook for etc. Usually thinner batters come out to be a sponge cake but most chocolate recipes are thin do to the hot coffee or hot water they put in. But making your batter thin by over mixing or putting too much liquid will result in a dry dense cake.
You’re voice is so soothing 💕
Awe thank you!!
If it’s just me or anyone else also just watched the first 1:12 minutes in repeat instead of learning tips.
I have to say her eyes are beautiful.
Awe you are super sweet 💖
Awesome tips. I will try all of these
tysm great tips .. now I know my mistake has been over mixing :)
I am in my 60's and I've never once heard of anyone not liking to hear the word 'moist'!! Please explain why. Thank you. Lovely video.
Lin Hint Well honestly I don't really understand either. I just know some people and have heard of others not liking that word. I think it's just the way it sounds. Like it grosses some people out or something. It doesn't really bother me, but apparantly it's a thing with some people...but to each their own, right? Lol
It’s the kids and young adults in this day and age. Their generation are super sensitive that’s why.
I can only find dutch processed cocoa powder where I live!! In that case should I substitute the baking soda by anything else so it rises well? Or will the cake not work at all because of the dutch processed cocoa not being acidic enough? Thank you 🥺
You would have to adjust the recipe to use baking powder but it doesn’t sub equally for baking soda. Baking powder is usually a teaspoon per cup of flour/cocoa powder but you may need to experiment with it because that isn’t a hard and fast rule. It might be easier to find a recipe online that calls for Dutch cocoa powder instead and that would give you proper measurements.
Butter is really expensive in my country so I use margarine and my cake still comes out super fluffy and moist
Is margarine healthy?In my country we avoid it.
@@poonamsharma-dx5qx yes it's healthy, u can use it for spreading on bread ,for baking, for cooking, everything butter is used for its also used for the same things
@@ariagrant100 ok 😀 thanks for telling
@@poonamsharma-dx5qx It's "healthier" than butter, cause butter contains saturated fat and it's bad for your body. But some margarine contains trans fats which are bad cause increases your blood cholesterol levels, if you want to see if it's bad keep a stick or a tub of margarine room temperature and if it maintains its form, it contains trans fat:) the good ones usually spread
@@Imawannabeirl oh thank you! So actually in india many small dairy companies try to fool customers by selling margarine instead of butter, and keeping it at room temprature, is a test we usually do to know if its margarine or not. So it is possible i might be consuming margarine without my knowledge🙄😮
I don’t have to watch this to know what makes a cake moist... Cakes that I make from scratch come out moist when lots of F-A-T is incorporated in the recipe!!! 🎂... I basically use the the same techiniques you use. Thank you ❤️
Thanks for the great tips..... it will be helpful !
I made the vanilla cake recipe and added 1/4 cup of strawberry powder. It is absolutely delicious. I will be saving this recipe to use as my “go-to”.
Naturally Yours That’s so good to know! I will definitely have to try the strawberry powder!
Naturally Yours What is strawberry powder?
Jean B. It is made by taking dehydrated or freeze dried strawberries and powdering them. I use a food processor.
This is my first video I watched from you and have been trying to figure out why these cupcakes I've made (twice) turned out so moist. It's probably the butter, but I also thought it could be the lower temperature the recipe called for, 300 instead of 350. I've only been baking for about 3 weeks, so what do I know haha, but I do have a suggestion for you to pass on for tip #2. Measure the flour in weight for consistency. After watching a lot of videos where people measure their dry ingredients in grams I found it much easier and cleaner because I'm only using one measuring cup for example instead of 3 to measure 1 3/4 cups. A 150 grams of packed flour is the same as 150 grams of loose flour. I just wish more recipes were shown in grams.
Yes! That is a great tip. That's truly the best way to measure the flour...sometimes people just don't want to go through the trouble of weighing it though. 😉
They don't know what they're missing then. Once the scale is on your counter it's just a matter of "doing the math" as you add the dry ingredients together.
I totally agree!
Can sour cream be substituted with natural or Greek yogurt? I always have yogurt available but sour cream is harder to get hold of where I live. Thanks
Yes it should be fine to sub yogurt for the sour cream. The low fat kind may not work as well though. Hope this helps. 😁
Was just thinking this
Will try thanks
Thanks for the tips! What ingredient could you substitute with sour cream? For instance, if a cup of milk is called for in a recipe could I substitute sour cream for it instead?
GPLi88 It really depends on the recipe and the other ingredients. I’d go with what the recipes says first and if you feel like it needs more moisture, you could perhaps use sour cream for a cup of the milk and then use milk for the rest of the liquid called for. Again, it will just depend on the other ingredients and what type of cake it is but you could experiment with it.
I Scream for Buttercream thanks for your prompt reply! And yes, I am not fan of the word “moist” either 😂
Can u advise me to substitute eggs in this red velvet cake? TIA.
Using eggs will get you the best results, but if you can't use them, there are several ways you can substitute. I don't typically bake without eggs so I'm not an expert in substitutions for them, but I did find a website article that had a lot of options and hopefully it will help. Here it is:
www.biggerbolderbaking.com/egg-substitutes-for-baking/
I tried almost 4 possible egg substitute to make red velvet cake but failed!!!! I did researched online n books too...it's a challenge for me now to make like pro!!!
Oh no! 🙁 Have you ever watched any of Gretchens Vegan Bakery videos? She does vegan baking, so there's no dairy and all of her stuff looks really tasty. She might have some better options for you. I'm just not an expert at baking without eggs.
Thx for all quick replies..yes I do watch Grerchens video...doing lot of research n watching all possible videos out there!!
Thanks.
Does this apply to sponge/chiffon cake as well?
Thank you so much, I'm new in baking and new in your channel.
I heard someone says use cake flour do not substitute it with all purpose flour. It created specifically for cakes but all I had encountered so far says all purpose flour. Can you give me your thoughts about this
Thank you
It's always best to use what the recipe calls for so you'll get the best outcome. Some cakes call for all-purpose and some call for cake flour. You can substitute one for the other but you do have to make some changes in order to do that and if you use all-purpose flour instead of cake flour, then the texture might not be quite as soft, but it is still certainly edible and in a lot of cases it won't be a major difference. It also matters how the cake is mixed, so my biggest advice would just be to follow the recipe and try not to make substitutions, but if you have no choice, then make sure to follow substitution guidelines. I have a post on my website that goes into the flours that are used in cake baking and how to sub them out if you'd like to get details. Here's a link to it: iscreamforbuttercream.com/types-flour-baking-cakes/
I've lived to a ripe old age without hearing that "moist" was an uncomfortable word, but have heard that recently. Funny you would mention it too! That's so odd, isn't it...
Haha! I know right! It's never really bothered me, but everybody's got their own thing. 😉
U got a new subscriber for these useful tips
Great video.Why my cake becomes sticky on top as time goes on?
babitha priscilla Sometimes cakes can become sticky on top of it’s wrapped up when still warm or if it’s a little humid in the house. They can also get sticky if the cake is just super moist or possibly under baked. It doesn’t mean you’ve done anything wrong though. Some cakes just turn out that way because they’re just moist cakes. When that happens to me, I like to just lay a paper towel over the top of the cake layer and let it soak up some of that moisture before I ice the cake.
@@IScreamforButtercream o.k.thank you for your clear reply.Will follow your techniques.
This is great! So glad this came up on my feed
Oh yay! I hope it helped! 😊
Thank you! Wish I had seen this before taking on a cake earlier this week... Look forward to incorporating your tips into my next project. Take care, Grady
What is the perfect time to bake a cake.
Do you just swap out the milk for the sour cream, the exact quantity? 😊
Cathie Huxtable That may work on some but not all cake recipes. It might throw the liquid ratio off. If you try that, I wouldn’t sub all the liquid for sour cream though...maybe just some of it. What’s best is to just look for recipes that already include sour cream. That way you know the ratios won’t be thrown off since you’re not having to sub any ingredients out. I’ve got a bunch of cake recipes on my site that already call for sour cream though. 😊
I’d say don’t it will throw things off mess it up a bit, personally I use milk an sour cream and my cake turns out just fine! It use depends but I’d say No.
Thanks for these valuable tips.I m a starter.
Would Greek yogurt work the same as sour cream?
Yes it will work similar to sour cream. Try to use the full fat type and not the low fat or fat free kind. What makes it moist is the fat content.
@@IScreamforButtercream Awesome! thanks!
Very good tips
Yes it was very helpful. Tfs☺️
Why not just weigh all your ingredients? There are some great scales that measure in various weights, i.e. grams and pounds. I think cup measurements are very inconsistent as they are more volume than weight based and ingredients can fluctuate depending on whether they are warm or cold. Also, it is important to mix the sugar and butter until they are white (over mixing here is forgiven lol). Hope this helps any newbies to baking.
Yes you're right, weighing ingredients really is the best way to go, but I've found that a lot of people who just bake for fun or a hobby, don't really want to mess with a scale. Everyone's got their preferences and I go back and forth myself depending on how lazy I feel that day. 😉
Well......no matter how cheap a scale is to you it may be expensive for someone else! Compared to cups especially. That is why.
I don't know how this helps I might sound crazy but I have tried this and it can out well if your cake is so dry and hard try to steam it for 5 min it makes the cake soft you can try it we use to make hard chapati soft using this method it never failed a single time thanks for the tips 🙏
Thanks for the tip lily
You really do need to allow cakes made with butter to warm up from the fridge before eating. It definitely makes a difference. I tried an oil based yellow cake recipe with butter extract. Although it comes out of the fridge softer I didn't like that artificial butter taste. Usually I just use my sour cream pound recipe for a good yellow cake. Like you mentioned sour cream does something for cake you can't get with milk.
I completely agree with you on this!
Thank you.
Thank you for the great and well needed tips 😊
Latashail Byers Oh you’re so welcome! I hope they are helpful. 😊
How can I tell I’ve over mixed, what do I need to look for to avoid that?
Rebecca, the main thing is to only mix until the ingredients are well combined...just until it looks like everything is mixed together. You don't have to mix until every tiny lump is gone...that's mixing for too long. I actually uploaded a video a couple weeks ago all about how to mix scratch cake batter and it's a video that's actually in real time, so it shows exactly how long I mix in each stage. Here's a link if you'd like to check it out: ua-cam.com/video/OM6EmApf6Hs/v-deo.html
I Scream for Buttercream awesome thank you
A sign is there is big a holes in the cake!
Is there any substitute for the sour cream ? Thank you
Yes, theoretically you can substitute sour cream this way: For every cup of sour cream called for, replace with 3/4 cup sour milk or buttermilk mixed with 1/3 cup melted butter. By 'sour milk', I don't mean old milk. You can make sour milk by adding one tablespoon of lemon juice or vinegar to an empty cup, then add milk until the amount reaches one cup.
I haven't personally used the sour cream substitution, I just got the idea from researching online. Hope this helped!
@@IScreamforButtercream thank you so much.. God bless you
Substitute with Greek yogurt!, hope this helps.
I use simple syrup with lemon zest for vanilla cakes, or ginger ale soda to make it extra moist or fix the dry cakes. thanks for the video
Mrsblackirish 7 I've never thought about using ginger ale. That sounds really tasty!
@@IScreamforButtercream Is a Brazilian thing ;)
I’m ready for action and your tips are awesome!
is it possible to post your recipies in grams please
Alice Malapane Yes, I'm currently working on doing that. I've updated my recipe card software on my site to help me with that, it just takes me a little time to get to all the recipes. Hopefully I'll get through all of them soon! 😊
Do these tips work for cakes made through whole wheat flour?
Anhar Ebrahim Most should. I don’t generally use whole wheat flour for cakes though. You ‘may’ get a more dense cake using whole wheat flour.
I just started baking and this was very helpfull especially #10 thank you. I love your accent
Awe thank you! I’m so glad it was helpful!
what is the purposes of the simple syup? Sounds like a glaze. And I can tell you, its a Georgia thing. these kids at school ( mine turns 16 today) detest the word because they goof around saying the word in an irritating way, which lead them to hate it. but it means so much to her mama, and the rest of us who have a clue lol!
The simple syrup is just added to the cake layers to help with moisture. It's not really a glaze as a glaze is thicker. This is more like a sugar water and it's sometimes flavored. It soaks down into the cake to add moisture. I don't normally use it, but there are some who like to though.
It is added to help the cake be very moist!
I just feel so sad tat my top part of the cake is too crusty. :(
Nooriyah Jalil Sometimes the top of the cake can get crusty if it’s baked too long or at too high of a temperature. You might get an oven thermometer and check to make sure your oven temp is correct.
@@IScreamforButtercream oh okay. Will do. Thanks fr the info!
You’re so funny - great tips but your giggles about ‘certain words’ 😂 you nearly lost it and it was just so funny 😂 I’ll be watching u more xx
Thanks! Now, if I could just do something about my accent...that'd be great. ;)
I Scream for Buttercream Noooooo 😱 I love it! It’s endearing - really beautiful, don’t change a thing xx
Uuuhhhj..what accent?
It's seriously southern. LOL!
I Scream for Buttercream Im from NWArkansas so i understand southern. Just didnt strike me the way it did others. Lolo
Love it
6:33 THIS is the issue I've been having. I made a cake yesterday and threw it away because it's gummy. I've made this cake so many times. I'm gonna make it again this morning. We'll see what happens. I'm making a sock it to me cake.
Sometimes when it’s gummy, it’s been mixed too long. Let me know how it goes if you try it again!
amazing content
I hope you keep update :)
buttercream frosting icing 🧁 cake 🎂🍰
Amazing tips tanks??😉
Can I use stork butter
Angelxoxo X I’ve never used Stork butter. I looked it up and it looks like it’s margarine and not really butter. If that’s accurate then I wouldn’t use it in cakes. I mean it might turn out ok, but I’ve never personally tried it and using margarine in cakes just doesn’t give you as good a result as using butter would.
I Scream for Buttercream I saw on yt that stork is the best for cakes and one of my friends said that it meant to make ur cakes moist
Angelxoxo X you can certainly try it out and see. I read that it was margarine though and if that’s accurate then you may not get as good of a result then as if you would have used butter. I’ve never tried it but it’s worth a shot if you feel like experimenting.
I Scream for Buttercream ok I'll bake a cake with it then I'll tell u if I remember
I Scream for Buttercream I done it and it was extremely moist u should try it
Great tips txs
AWESOME tips THANKS🤗
Debbie Bloodworth You’re so welcome! 😊
I don't eat eggs what do you suggest I use to replace it.
If you can't use them, there are several ways you can substitute. I don't typically bake without eggs so I'm not an expert in substitutions for them, but I did find a website article that had a lot of options and hopefully it will help. Here it is:
www.biggerbolderbaking.com/egg-substitutes-for-baking/
There's a vegan baking channel here called Gretchen's Vegan Bakery and she knows her stuff. I'm just not an expert at baking without eggs, but you might do a search for her channel.
Milk u but a lil oil too it depends
What makes cakes more moist , butter or oil?
Oil! Hope this helps!
Can I use mayonnaise to moist ?
john vianney montealto If the recipe calls for it. I wouldn’t just add it in though because cake recipes have to have certain ratios of ingredients and adding things in could throw that off and mess with the cake’s texture. Sometimes people will replace certain ingredients with mayo though like perhaps sour cream or maybe some of the oil.
When you say "Say yes to sour cream" you don't clarify if that is in the frosting (you have a picture of a cake with white frosting) or in the mix (I'm assuming the frosting but my next question would apply). Question; Carrot cakes usually call for a cream cheese frosting, but then it is mouldy after 2 days unless you keep it it the fridge where the cake will dry out, so I have gone to buttercream. What do you recommend?
Andrew Van Day Hi there. I actually meant cake recipes that contain sour cream. Those usually are quite moist. As far as a carrot cake goes, a lot of the time those are made with oil and are moist as well without having sour cream in the batter. It all just depends on the recipe.
I do like to use cream cheese buttercream on carrot cakes but I keep it in the fridge. I don't normally leave it out long at all if it has cream cheese in the icing. Butter cakes tend to dry out more (or sometimes just firm up more) in the fridge than oil cakes so unless the carrot cake is already dry, it should be fine in the fridge if wrapped well or in a covered cake carrier. Hope this helps.
Yes, Thanks. There is no problem keeping shop bought carrot cake in a tin, but I guess they are probably full of preservatives.
Good tips 😊
Reason why I found your video is because I searched for moist wedding cake 😂. Seriously, I am petrified, my daughter is having wedding soon and she wants me to make her wedding cake for 150 people. 😱😱😱😱. I was thinking of making simple 3 ingredinets cakes with chocolate ganache but I am afraid it will be dry...or if I soak it tiers will fall apart or get bulges....
Sehara Yes making a wedding cake can be stressful. You’ll definitely want to try out a few recipes ahead of time to see what you like. I have a couple on my site if you’d like to try. They are Moist White Cake and Vanilla Bean Cake. The link to my site is in the description. Hope it helps!
Wow that’s so much pressure haha!, I do not recommend using three ingredient recipes for a wedding cake check out some other videos!
@@3m3c7 I managed somehow to make a 4 tier, 20lb cake with a fondant and eddible lace. It was beautiful and tasty, everybody was amazed and my daughter was delighted 😉. This was the first and last wedding cake I will ever make LOL but it was worth my sweat and tears 😀
@@Sehara wow great job
No recipes?
Andy99 Hi there, I have links to a couple recipes in the video description. If you click on the link, it'll take you to that recipe and there are more recipes on my site as well.
I Scream for Buttercream ok thank you!
👍
Seams like the syrup would make it soggy
Yeah, I agree...I know some people really like using the syrup, but I just haven't really gotten on board with it.
It doesn’t! At all.
Because mostly when we use it w are chilling the cake after!
I just saw your video on cakes and i hard u real good until u went to the cake and i couldn't hear u cause your video or your voice went down.
I don't think you even needed to even bring it up. You should have just went on with saying it normally. No one would have cared. 😩 Who cares! It's a word used in your line of business.
How to get moist cakes : follow the damn recipe.
Not really some recipes the cake is just dry and hats annoying
Thats*
Whoever told you that they don't like the word better go live in a cave to avoid being offended by, um, EVERYTHING! What word can be used instead of moist when talking about a cake??? People can take anything and distort its meaning. Or, they may have been pulling your leg.
I mean they just feel unconmfortble when people say it’s not to serious lol....
Damn right REAL BUTTER 🧈!!!!
🤣 yes!!!