I must say that u deserve kudos and 5 stars for this folding tutorial....i hv browsed through inumerable videos and sites but it failed to convince me...the detailed steps and close up video instantly diminished my phobia of baking...it was so meticulously presented to the viewers....hats off...u answered all my doubts pertaining to this method...hats off..well done and God Bless 😀
I watched this after my 3 German chocolate cakes didn’t come out as well as planned. Hours of work today. THANK YOU! I was just too aggressive with the batter. So everyone learn from my mistakes and it was a very expensive lesson. Happy baking everyone! Excellent video.
Possibly the best video ever for anyone who wants to bake. Come across so many recipes where folding is crucial, managed to bluff my way through all of them until I got to trying a Chiffon cake. This video explains it all - technique, timing, what it should look like at each stage of the process and when to stop. Thanks so much!
I tried baking an angel food cake recipe for my first time not too long ago, and was frustrated with how quickly I was destroying my meringue whilst adding the sifted flour. As simple as something like folding might seem to an experienced baker, it really is an important skill to have shown when first starting in baking. Thank you so much for taking the time to show beginners like myself these basic critical skills and techniques!!
My Mom used to make me a birthday cake for some 50 years plus. As she is no longer with us, I will be attempting to carry on the tradition and trying it myself and you were very helpful in making it a possibility. It is a 7 layer maple vanilla cream with orange extract in the batter.
Thank you so very much for explaining how to fold egg whites into a batter. Your techniques have made me less scared to work with such recipes. I've been cooking and baking for over forty years, and, have steered away from recipes which call for stiffly beaten egg whites whenever I could because of the fear of deflating them. I have done that quite a few times in my life. And, your explanation of how to fold the egg whites in is encouraging. TY for sharing.
I don't bake but I just wqtched a video of someone who was critiqued on his awful folding technique and wondered how to do it. I mostly prefer watching videos with a lot of views because most of the times they're probably more helpful but this video was a perfect tutorial. Great job 👌
I always have trouble with this step, the cakes turn out ok but never as good as I feel they should. I love how specific your instructions are and I can finally have a proper procedure to follow next time I bake something that needs folding.
Thanks for this tip! I had always thought that folding was simply mixing gently and my ogura cake had come out kind of dense, but after watching this and trying your method it's much fluffier! Question: there are times when I need to incorporate a pretty stubborn paste (which takes a really long time fold evenly) - is it safe to say that as long as there are still air bubbles in the meringue then it hasn't been overfolded?
Very helpful .. this is really tricky for me. Have a question. When you do the ´cut’ in the middle, does the spatula have to run through the bottom of the bowl, like should it be touching the bowl? Im so nervous when i do this that i cut only on top and fold. No wonder my cake sunk!
Yes, I usually try and make sure the spatula hits the bottom of the bowl so that I get everything when folding. It's definitely a tricky process that takes some time to master!
Thank you! I've been doing keto cooking, which often wants you to fold in stiff peaked egg whites, and it never works. I learned I just need to be more patient!
Your mixture is so thick, what's your ingredients proportion? Because mine is quite watery. I find it difficult to mix it with my meringue cause some of my mixture always drops
I always have problem when it comes to folding melted butter to my batter, though :( It's like having a dilemma not to overmix them and properly mix it so they'll be well incorporated. My melted butter always seems to drown to the down side of the batter and i'm afraid if i don't mix it well enough, the butter will just stay drowned down there and not mixed up. What should i do? :(( Anyway, thanks for your video! It helps a lot💛
This can sometimes happen if you overbeat the meringue - overbeating can cause the proteins to lose their ability to hold the small air bubbles, which can cause the meringue to lose volume or collapse. I hope that helps!
I really really hope this works for me cause I've been trying to bake cupcakes for the longest and it's good but I've had better. I'm aware that I shouldnt mix my flour in too much but even when I try to Fold I feel like I do it for too long so I stop maybe undermixing it sigh
I must say that u deserve kudos and 5 stars for this folding tutorial....i hv browsed through inumerable videos and sites but it failed to convince me...the detailed steps and close up video instantly diminished my phobia of baking...it was so meticulously presented to the viewers....hats off...u answered all my doubts pertaining to this method...hats off..well done and God Bless 😀
Aw I'm so happy you enjoyed! Folding was so tricky for me at first, so I'm happy this video helped you with this process.
A trick: watch movies on Flixzone. Me and my gf have been using it for watching lots of of movies during the lockdown.
@Diego Calvin Yea, I have been watching on Flixzone for months myself :)
@@TheBakersAlmanac I love baker tips so much I want to become baking just like her😉
Literally the first person I've seen who explained folding while showing an actual folding motion. It actually makes sense now!! New subscriber here.
I watched this after my 3 German chocolate cakes didn’t come out as well as planned. Hours of work today. THANK YOU! I was just too aggressive with the batter. So everyone learn from my mistakes and it was a very expensive lesson. Happy baking everyone! Excellent video.
Possibly the best video ever for anyone who wants to bake. Come across so many recipes where folding is crucial, managed to bluff my way through all of them until I got to trying a Chiffon cake. This video explains it all - technique, timing, what it should look like at each stage of the process and when to stop. Thanks so much!
I tried baking an angel food cake recipe for my first time not too long ago, and was frustrated with how quickly I was destroying my meringue whilst adding the sifted flour. As simple as something like folding might seem to an experienced baker, it really is an important skill to have shown when first starting in baking. Thank you so much for taking the time to show beginners like myself these basic critical skills and techniques!!
I'm so glad the video helped you! I struggled a lot with folding when I first started baking, so I completely understand :)
My Mom used to make me a birthday cake for some 50 years plus. As she is no longer with us, I will be attempting to carry on the tradition and trying it myself and you were very helpful in making it a possibility. It is a 7 layer maple vanilla cream with orange extract in the batter.
Girl, you are a lifesaver! End product was really good, had a great teacher. Thanks so much!
Aw, I'm so glad to hear that! Folding was so tricky for me at first, but all it takes is a little practice 😊
Thank you so very much for explaining how to fold egg whites into a batter. Your techniques have made me less scared to work with such recipes. I've been cooking and baking for over forty years, and, have steered away from recipes which call for stiffly beaten egg whites whenever I could because of the fear of deflating them. I have done that quite a few times in my life. And, your explanation of how to fold the egg whites in is encouraging. TY for sharing.
I don't bake but I just wqtched a video of someone who was critiqued on his awful folding technique and wondered how to do it. I mostly prefer watching videos with a lot of views because most of the times they're probably more helpful but this video was a perfect tutorial. Great job 👌
I'm glad you enjoyed!
Cant wait to try it at home tonight!!
Thank you sooooo much for your sharing and love😃
Thanks to you I think I am ready to tackle this.
This was so helpful, thank you so much!!❤
Great video. Thank you for sharing. It really helped me. You are a fantastic teacher.
That really means a lot! I'm so glad you enjoyed 😊
Thanks girl for correcting my pathetic folding skills
Thanks for sharing no other UA-camr explained this simple and precisely. Liked, shared and subscribed. Love you!
Thanks so much for watching!
Very Useful video and good information given... Thank you ♥️
I'm glad you enjoyed! Thanks for watching :)
Thank you for the tips
I always have trouble with this step, the cakes turn out ok but never as good as I feel they should. I love how specific your instructions are and I can finally have a proper procedure to follow next time I bake something that needs folding.
Same here - I feel like folding is one of the trickiest steps when baking cakes! I'm glad you enjoyed the video, and I hope some of these tips help 😊
So glad that I found this video Thank you I really needed this tutorial!
Glad it was helpful! 😊
Thank you so much,I’m going to try this
Thanks for this tip! I had always thought that folding was simply mixing gently and my ogura cake had come out kind of dense, but after watching this and trying your method it's much fluffier! Question: there are times when I need to incorporate a pretty stubborn paste (which takes a really long time fold evenly) - is it safe to say that as long as there are still air bubbles in the meringue then it hasn't been overfolded?
It's tricky to say when it has been overfolded -- I'd recommend just doing some trial and error to see!
Thank you for sharing your tips and technique.
Thanks for watching! I'm glad you enjoyed.
Love ur teaching on Folding :3 Thank u
Glad you enjoyed it! 😊
Very helpful .. this is really tricky for me. Have a question. When you do the ´cut’ in the middle, does the spatula have to run through the bottom of the bowl, like should it be touching the bowl? Im so nervous when i do this that i cut only on top and fold. No wonder my cake sunk!
Yes, I usually try and make sure the spatula hits the bottom of the bowl so that I get everything when folding. It's definitely a tricky process that takes some time to master!
Great video!
I'm so glad you enjoyed it!
You have answered my questions
this sure is a life saver !
Thanks a lot 💫
Great video... Explained the actual trick. thank you 😘
I'm glad you enjoyed! 😊
Thanks you life saving video
Its really helpful...thank you!!!
I'm glad you enjoyed! Thanks for watching :)
This is really good information! Thank you for sharing:)
I'm glad you enjoyed! Thanks for watching :)
Great tutorial! I always have problem with folding
It can be so tricky!
Thank you! I've been doing keto cooking, which often wants you to fold in stiff peaked egg whites, and it never works. I learned I just need to be more patient!
You've got this!
Thank you for this tips about folding skills now i have the idea how to make it perfectly..just new here
Thanks for watching!
how did the cake turn out in the end?? was it fluffy and soft??
Hi. How do you fold in larger volumes/amounts of batter?
Perfect
👏👏🙏🙏
Thanks for watching!
Thank you for this!
So glad you found it helpful! 😊
thanks a lot
I wish you showed us the cake. I'd suggest in future, always, always, show the final product! :(
Thanks for the feedback!
Usually how long the eggwhites bitten?or mix using hand mixer?
I beat the egg whites using a stand mixer with a whisk attachment, but you could also use a hand mixer. It usually takes a few minutes!
Your mixture is so thick, what's your ingredients proportion? Because mine is quite watery. I find it difficult to mix it with my meringue cause some of my mixture always drops
Thank you!!!!
I'm glad you enjoyed!
Thank miss
I always have problem when it comes to folding melted butter to my batter, though :( It's like having a dilemma not to overmix them and properly mix it so they'll be well incorporated. My melted butter always seems to drown to the down side of the batter and i'm afraid if i don't mix it well enough, the butter will just stay drowned down there and not mixed up. What should i do? :(( Anyway, thanks for your video! It helps a lot💛
ur my hero
i needed this
I hope it helped!
ive tried but when i mix the meringue to the batter, the meringue is getting separated..any advice ty!
This can sometimes happen if you overbeat the meringue - overbeating can cause the proteins to lose their ability to hold the small air bubbles, which can cause the meringue to lose volume or collapse. I hope that helps!
I would like to ask what is the ingredients to so this??
This was just an example video to show you how to fold, but you can find lots of recipes on my blog! thebakersalmanac.com/
thank you!!!
Thanks for watching!
I always mix the heavy batter to lighter one.. Now I shall try the other way round.
Let me know if it works well for you!
this was good!
I'm glad you enjoyed! Thanks for watching 😊
I really really hope this works for me cause I've been trying to bake cupcakes for the longest and it's good but I've had better. I'm aware that I shouldnt mix my flour in too much but even when I try to Fold I feel like I do it for too long so I stop maybe undermixing it sigh
Thank you for this, i'm your 999th subscriber. 1 more and you'll get monetized. Keep on going :D
You're too kind! I'm super excited to hit 1,000 🙌🏻
@@TheBakersAlmanac No problem, I subbed with my other account so you can get monetized. Happy 1k 😁
Well clarified ...thanks
I'm glad it was helpful!
Watched several tutorials on folding but this was the most informative. TY
Thank you mam
Thanks for watching! :)
I Love You ❤️❤️❤️
Thanks for watching!
nice video
Thank you!
Baking is just my passion but I do not have as much knowledge as I need to be good at it
Schitts Creek brought me here
omg that scene is hysterical!
very dedicated and beautiful video and woman lovely ko chori
Great video!