This is so good. I’ve had a bunch of bakes that have had some weird results based on the factors you’ve mentioned. I once had a genoise sponge look perfect on top, but once I got it out the tin find it had domed like a bridge. Ah the wonders of science 😃
Ahh thanks for watching I hope it was of help! There are so many different factors that can affect how cakes turn out, and you learn as you go along.. it's interesting for sure this science stuff 🤓
Hello!!! I know this would be too long for you to read, but I hope you will read this, hehe 😊 Last time, I baked a cake for my brother's birthday and it turned out to be very thin... According to some sites/videos I've seen, before the cake reach its room temperature, it should be wrapped in a plastic wrap then placed in a freezer so the moisture will be "locked-in" in the cake (so it will be moist). But sadly, during that time, the power went out (brownout) and the first cake wasn't able to be "frozen enough in the fridge", the second cake was still in the middle of baking when the power went out, while for the third cake, I was still making the batter so I think maybe the batter had been sit for too long and so when the "power came back" the batter for my third cake became too thick but originally it was really not too thick when I did it at first. I followed the recipe well which calls for a "1 9-inch pan" per batch (or cake) but in the end I realized that I should have doubled the recipe for a one pan because it came out too thin and dense...
Hi there 😊 I have read your comment, and I’m sorry to hear the power went out whilst you were baking.. this has happened to me before too! I don’t quite understand what you need help with, if you have a question?
@@claireelizabethcreates Do you think that if the batter sit for too long before it was placed in the oven might affect the outcome once you baked it? Like the texture, the way it rises?
Yes it will, because as soon as any liquids are added the raising agents are activated forming gases.. so it’s best to get your cake batter into your pre heated oven as soon as possible
you probably dont care but if you guys are bored like me atm then you can watch all the new movies and series on InstaFlixxer. Have been binge watching with my brother for the last couple of days :)
Hi thanks for the video,I often taught of the mixture being to heavy that it may not rise that the more runny it was maybe it's easier to rise what are your taughts please..mags😊
Hi there, you’re welcome 🙂 That’s an interesting thought, and I would say it has more to do with the density of the mixture.. there are so many factors that come into play which affect the final volume- it’s worth experimenting.
@@claireelizabethcreates thank you yes experience and patience and not to think your a failure is important try and if you dont succeed try try again,have a nice day..
I've used a 7 inch base tin with 1/2 cup of cake flour recipe, if I want to scale up my cake batter to 1 or 1 n 1/2 cup flour in the same tin, should I change the temperature and time? Please reply
If you have more mixture in your tin, you will probably find the cake needs baking for longer.. similar temperature. Make a note of what happens, and you can adjust accordingly if needed.
hi Claire, thanx for the video. I follow cake recipes exactly with exception I substitute honey for sugar, i end up with brownie instead of cake, is honey responsible for that? if so, how can i make cake using honey rather than ending up with brownie? 😂 Thanx ❤️
Hey, you’re more than welcome 😊 I wouldn’t recommend substituting honey for sugar because you will get a different result. Honey doesn’t contribute to leavening so most likely you will end up with a flat cake. I would only use honey in recipes that call for it.. I hope that helps.
thank u Claire, I successfully used honey in other recipes previously using half the amount suggested for sugar, im against using sugar for health reasons, any suggestions for other substitutes? 😊❤️
You could have a go at using coconut sugar, or maple syrup.. although that will most likely produce a similar result to honey. If a recipe calls for a dry sugar I would substitute for the same if you can 😊
Pl clarify. If i use 1/4 cup of cocoa powder(unsweetened) for a flour of 1.5 cups in a cake , How much i need to use bak.soda and bak.powder. This is eggless cake pl. Similarly for brown sugar also.
Hii. Can we make egg cake without baking powder and baking soda ..well baked cake is shown in many video without baking powder and soda but when I tried it was not well baked and the sponge was not good too....plzzzz reply🙏🙏
@@claireelizabethcreates with egg...in which egg white and egg yolk is added separately.. In these cakes many don't use baking powder and soda...plzz replyyy🙏 Also plz make a video about the science in eggless cake... Waiting for ur reply.🙏
I love this series. Can i ask where you learned all the science behind baking? Are there particular books? Classes and courses? I'm interesting in learning more! Also, a topic for future videos- replacing fat in baking and why certain things work and others don't (for ex fruit purees- is it bc they mimic the structure?)
Ahh thank you I'm so pleased you do! I have a background in chemistry, but I have also learnt from all the years of baking experience.. trial and error I guess! There are books around on food science and baking so worth having a look.. and I will make a note of your video suggestion- that's a great one! 😀
Hello it is Fatma. I had made a Nutella Chocolate cake. I first of all combined the wet ingredients together, then I used the sieve to seive in the self raising flour and cocoa powder combined seived. Then I used a wooden spoon to fold in the dry ingredients but what I noticed as folding the mixture was getting thick so I added the tbls of vegetable oil and two tbls of milk to give it moisture. Then once the cake was made I removed it out of the oven to cool down but noticed the sides of the cake was dense. What is the cause of this? I had followed receipe.
Hi Fatma, thank you for watching. This could be for a variety of reasons and it is difficult for me to advise without seeing the recipe. Other than it being a little dense on the sides, did the cake ride well? It could just be the type of cake it is as some chocolate cakes are slightly denser!
I tried making chocolate cakes more than a dozen times . Most of the time , the cake didn't rise and taste bitter . I suspect it got to do with the combination of baking soda and baking powder . Too much or too little of baking soda and baking powder ?
@@claireelizabethcreates Not yet . I still experimenting with different combination and see how it goes . I am also a vegan so I don't use ingredients like eggs , butter and cow's milk . I got the vegan recipe from allrecipes.com
@@claireelizabethcreates But because of this lockdown stores are being closed and I want to buy an oven but couldn't so I'm making my cake in a pot. Any suggestions bcuz I keep burning my cake 😢
I’ve never made a cake in a pot before, but I imagine it’s difficult to get an even distribution of heat. Can you buy an oven online? Or even a microwave would be easier!
@@claireelizabethcreates I came here to learn how to cook my cake as it comes flat but I ended up enjoying this video a bit more, for the flat cake I think what is important as well is to have the oven very hot and make an indentation at the beginning to help, sorry to say this but I really like you
This is so good. I’ve had a bunch of bakes that have had some weird results based on the factors you’ve mentioned. I once had a genoise sponge look perfect on top, but once I got it out the tin find it had domed like a bridge. Ah the wonders of science 😃
Ahh thanks for watching I hope it was of help! There are so many different factors that can affect how cakes turn out, and you learn as you go along.. it's interesting for sure this science stuff 🤓
Finally a good explanation and lesson thanks SO much!!! 🙏😊❤️
You are so welcome 😊💗
Hello!!! I know this would be too long for you to read, but I hope you will read this, hehe 😊
Last time, I baked a cake for my brother's birthday and it turned out to be very thin... According to some sites/videos I've seen, before the cake reach its room temperature, it should be wrapped in a plastic wrap then placed in a freezer so the moisture will be "locked-in" in the cake (so it will be moist). But sadly, during that time, the power went out (brownout) and the first cake wasn't able to be "frozen enough in the fridge", the second cake was still in the middle of baking when the power went out, while for the third cake, I was still making the batter so I think maybe the batter had been sit for too long and so when the "power came back" the batter for my third cake became too thick but originally it was really not too thick when I did it at first. I followed the recipe well which calls for a "1 9-inch pan" per batch (or cake) but in the end I realized that I should have doubled the recipe for a one pan because it came out too thin and dense...
Hi there 😊 I have read your comment, and I’m sorry to hear the power went out whilst you were baking.. this has happened to me before too! I don’t quite understand what you need help with, if you have a question?
@@claireelizabethcreates Do you think that if the batter sit for too long before it was placed in the oven might affect the outcome once you baked it? Like the texture, the way it rises?
Yes it will, because as soon as any liquids are added the raising agents are activated forming gases.. so it’s best to get your cake batter into your pre heated oven as soon as possible
@@claireelizabethcreates Thank you so much!!! This will be a great help next time I bake 😊 Stay safe and God bless 💗
When i saw ur vedio i literally thought u got million subscribers cause u really deserve it and ur vedio is so helpfull ..
Oh bless you that’s so sweet, appreciate it 🙏🏼
you probably dont care but if you guys are bored like me atm then you can watch all the new movies and series on InstaFlixxer. Have been binge watching with my brother for the last couple of days :)
@Karson Joshua Definitely, I've been watching on InstaFlixxer for years myself =)
I have been told to whisk my eggs separately to the whites to make a better cake. Can you please tell me what you think about this? Thanks!
It really depends on what recipe you are using, and the type of cake, as the methods vary.
Hi thanks for the video,I often taught of the mixture being to heavy that it may not rise that the more runny it was maybe it's easier to rise what are your taughts please..mags😊
Hi there, you’re welcome 🙂 That’s an interesting thought, and I would say it has more to do with the density of the mixture.. there are so many factors that come into play which affect the final volume- it’s worth experimenting.
@@claireelizabethcreates thank you yes experience and patience and not to think your a failure is important try and if you dont succeed try try again,have a nice day..
I've used a 7 inch base tin with 1/2 cup of cake flour recipe, if I want to scale up my cake batter to 1 or 1 n 1/2 cup flour in the same tin, should I change the temperature and time? Please reply
If you have more mixture in your tin, you will probably find the cake needs baking for longer.. similar temperature. Make a note of what happens, and you can adjust accordingly if needed.
hi Claire, thanx for the video. I follow cake recipes exactly with exception I substitute honey for sugar, i end up with brownie instead of cake, is honey responsible for that? if so, how can i make cake using honey rather than ending up with brownie? 😂 Thanx ❤️
Hey, you’re more than welcome 😊 I wouldn’t recommend substituting honey for sugar because you will get a different result. Honey doesn’t contribute to leavening so most likely you will end up with a flat cake. I would only use honey in recipes that call for it.. I hope that helps.
thank u Claire, I successfully used honey in other recipes previously using half the amount suggested for sugar, im against using sugar for health reasons, any suggestions for other substitutes? 😊❤️
You could have a go at using coconut sugar, or maple syrup.. although that will most likely produce a similar result to honey. If a recipe calls for a dry sugar I would substitute for the same if you can 😊
@@claireelizabethcreates ❤️
Why do you not use baking powder to make it rise?
It isn't always necessary when using self raising flour as it already contains raising agents.
Pl clarify. If i use 1/4 cup of cocoa powder(unsweetened) for a flour of 1.5 cups in a cake ,
How much i need to use bak.soda and bak.powder. This is eggless cake pl.
Similarly for brown sugar also.
Are you following a recipe?
@@claireelizabethcreates yes
Hii.
Can we make egg cake without baking powder and baking soda ..well baked cake is shown in many video without baking powder and soda but when I tried it was not well baked and the sponge was not good too....plzzzz reply🙏🙏
Hey sorry I don’t understand.. do you want to make a cake with or without eggs?
@@claireelizabethcreates with egg...in which egg white and egg yolk is added separately.. In these cakes many don't use baking powder and soda...plzz replyyy🙏
Also plz make a video about the science in eggless cake...
Waiting for ur reply.🙏
I love this series. Can i ask where you learned all the science behind baking? Are there particular books? Classes and courses? I'm interesting in learning more! Also, a topic for future videos- replacing fat in baking and why certain things work and others don't (for ex fruit purees- is it bc they mimic the structure?)
Ahh thank you I'm so pleased you do! I have a background in chemistry, but I have also learnt from all the years of baking experience.. trial and error I guess! There are books around on food science and baking so worth having a look.. and I will make a note of your video suggestion- that's a great one! 😀
Hello it is Fatma.
I had made a Nutella Chocolate cake. I first of all combined the wet ingredients together, then I used the sieve to seive in the self raising flour and cocoa powder combined seived.
Then I used a wooden spoon to fold in the dry ingredients but what I noticed as folding the mixture was getting thick so I added the tbls of vegetable oil and two tbls of milk to give it moisture.
Then once the cake was made I removed it out of the oven to cool down but noticed the sides of the cake was dense. What is the cause of this? I had followed receipe.
Hi Fatma, thank you for watching. This could be for a variety of reasons and it is difficult for me to advise without seeing the recipe. Other than it being a little dense on the sides, did the cake ride well? It could just be the type of cake it is as some chocolate cakes are slightly denser!
Hello Claire.
It did rise but not greatly slightly sided. What you think?
The taste and texture is most important.. if that isn’t right perhaps use a different recipe that works for you
This was so helpful... thanks:)
You’re welcome! 😊
Great series Claire, thank you.
You’re welcome 😊
Wawww. All that goes into making a cake 🎂
Yep! It is a science 🤓
I tried making chocolate cakes more than a dozen times . Most of the time , the cake didn't rise and taste bitter . I suspect it got to do with the combination of baking soda and baking powder . Too much or too little of baking soda and baking powder ?
Hey, yes it could be either of those things.. have you had success with your recipe before?
@@claireelizabethcreates Not yet . I still experimenting with different combination and see how it goes . I am also a vegan so I don't use ingredients like eggs , butter and cow's milk . I got the vegan recipe from allrecipes.com
My cakes always turn very thin
Are they not rising well?
I love your accent! Where are you from?
Aww thank you.. London uk 😊
my cake did rise in the oven but once i put it out of the oven it deflated and become very hard and dense..
Sounds like it wasn’t baked for long enough
thanks for considering me but i put skewer into it and i came out clean..
It will very much depend on what recipe you’re using
Invert the pan/tin u are using then put the cake in a cooling rack...don't let the cake cool in the pan
yeah for me always collapse..i never perfect the baking..thats why i search how n why's it didn't risen.
Keep practicing 🙂
@@claireelizabethcreates thank u ma'am..
How many minutes we have to beat the cake
For a cake using the creaming method I’d say 5-10 minutes.. depends on what cake you’re making though
Thaank you..
You’re welcome
Thank you so much!
You are welcome 😊
I need a good recipe because I am having a baking competition with my friends
Hello, here is a recipe you can use:
ua-cam.com/video/v5akTd4CC6g/v-deo.html
Happy baking 😊
I am guessing my cake did not rise because I used baking powder
instead of baking soda???
Probably yes.. they are different🤓
Genius thats all i can say
Ahh thanks!
i love your icon
detective conan for life
@@yesduck2176 thanks im obsessed with the anime lol
Why my cake get too soft?
Why didn't my cake rise?
Please answer me to solve my problems
I’m sorry I don’t quite understand what you need help with.. in the video I explain why cakes don’t rise
What is the measurement of flour for 8 inch cake pan? I use to make vanilla and chocolate cake
Please reply me
Shahid Ali just see that ur batter fills half or a little less than 3/4th of the tin ...😊
Shahid Ali i was very bad in baking cakes ,..i recently found some channels that i tried and finally turned out to be great
Shahid Ali i will just list of some of the channels ...hope it would help u...its malayalam language but there is english caption available in that ..
Chikkus dine
Veru useful video thank you so much!!!!!!!
You’re welcome 😊
In an airfryer
Thank you so much it is really helpful 😊 God bless u 😘
You’re welcome, happy I could help 😊
@@claireelizabethcreates
But because of this lockdown stores are being closed and I want to buy an oven but couldn't so I'm making my cake in a pot. Any suggestions bcuz I keep burning my cake 😢
I’ve never made a cake in a pot before, but I imagine it’s difficult to get an even distribution of heat. Can you buy an oven online? Or even a microwave would be easier!
@@claireelizabethcreates can't 😭 cases are rising so...😭😭
@@claireelizabethcreates it's ok tho... I've Learned something from ur video thank you so much tc stay safe Claire n God bless😘❤️
Really useful thank you
You’re welcome
its was very help but how do you make a frosting?
Please check out my other video here- m.ua-cam.com/video/DDxtm0zZ_IE/v-deo.html
You are beautiful
Ahh thank you 💕
@@claireelizabethcreates I came here to learn how to cook my cake as it comes flat but I ended up enjoying this video a bit more, for the flat cake I think what is important as well is to have the oven very hot and make an indentation at the beginning to help, sorry to say this but I really like you