3 Ways You're Ruining Your Homemade Cakes
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- Опубліковано 3 чер 2024
- If you struggle with dry, dense, homemade cakes that taste like cornbread, you need this guide! I'm sharing the top 3 common ways to ruin your cake so you can avoid them and ditch those box mixes once and for all.
Recipe: sugarspunrun.com/ways-you-are...
Scale (Affiliate Link): amzn.to/2EtNmUe
00:00 Introduction
00:22 Mistake 1: Measuring your flour incorrectly and accidentally packing in more flour than you need. This can be avoided by using a spoon to stir and fluff the flour, before using the spoon to scoop the flour into your measuring cup and leveling it off. This can also be avoided (and the flour more accurately measured) by using a kitchen scale to weigh out the proper amount of flour as indicated in the recipe.
01:55 Mistake 2: Mixing your ingredients incorrectly. If the recipe states for you to cream together the butter and sugar, make sure they are actually creamed together by mixing for a minute or two with an electric mixer until the mixture is smooth and lightened in color. If the cake uses a traditional creaming method (meaning there are separate wet ingredients and dry ingredients that then get combined), don't use your electric mixer to combine your wet and dry ingredients, but instead use a spatula or spoon to combine the dry ingredients slowly, folding in by hand--being sure not to over-mix.
03:31 Baking your cake for too long. Most ovens don't run true to temperature, so it's a good idea to place an oven thermometer (or two) in your middle rack and be sure that you always bake your cakes in that center rack (unless a recipe specifically indicates otherwise). When a recipe lists a range of baking times, always start checking if your cake is done at that lower time and make sure you remove the cake from the baking pan when when the recipe says to in order to avoid over-baking.
Bonus: Decorating is key! I have a tutorial on how to decorate cakes for beginners as that’s a great way to take your cakes from looking lumpy, lopsided, and domed to looking more professional and clean: • 6 Tips to Decorate a C...
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The single greatest improvement to my cooking came from using scales. My younger sister was arguing with me that scales are annoying, fussy, expensive, etc. After laughing the laugh of a big sister, I showed her a $10 digital scale (this was awhile ago - it’s $15 now) online. I explained that the small investment would more than pay for itself if it helped her avoid one ruined recipe. She still doesn’t like using scales the way I do, but she uses them for baking because it’s worth it.
I swear by the scale ALWAYS ! It makes a huge difference in all recipes !
I agree! :)
Every time I see you using a scale it warms my heart. I still remember the days where you didn't use one and I had to convert the measurements for each new recipe of yours I tried. Also, belated congratulations on the 250k subscribers. I knew you would be successful with your channel, hence why I kept bugging you about trying it. But even I didn't expect it to be this successful when I subscribed (I think I was number 3). It has been amazing seeing you grow not just in following, but also in you baking and content producing skills :)
Thank you so much! I really do appreciate your support all of this time. 😊
@@SugarSpunRun and I really appreciate the countless delicious recipes 🥰
My favourite cake testing method is to temp it. Make sure your probe thermometer's tip reaches the very centre of the cake, and if it's about 90C (194F) it's done. Actually this method works even better on custards, like creme caramel, creme brulee, cheesecakes and quiches. The range is 70-80C (158-176F), depending on how firm you like the result. I've had difficulties getting the knack of the "wobble test", and that's why I love my thermometer.
@jeffffrey0902
Thank you for sharing that very helpful tip. Take care.
Love this! More of these please :) Would love to see some techniques for improving my frosting piping skills. It looks so easy but I struggle with it. Thanks!
You are my go to person when I’m making cakes.Please consider making a recipe book with all your favourite recipes on so it can sit nicely in my kitchen!
Thank you so much! I do have one in the works. It’s just taking longer than planned. I will put up an announcement on all of my social medias/website when I have it ready to go. 😊
I don't even trust oven thermometers very much. However, you can accurately test how far off your oven settings are by using the sugar melting test. You pre-heat your oven to, say 325, then put some sugar on a cookie sheet in the oven then see if it melts within a few minutes. If not, increase the temp by 5 or 10 degrees, and repeat until the sugar just melts. At that point your oven is at 366 degrees. For extra credit, nearly all ovens have a way to calibrate the temperature settings once you know the offset. To see the full procedure just search for "how to test your oven temperature with sugar". I've calibrated four ovens this way (including my mom's 1959 oven, which was spot-on) and it takes all the guesswork out of oven settings.
Thanks for these tips! Love all of them!
Brilliant thumbnail photo!!! 🏆🥇🍻🇺🇸👏🏻
Thank you! :)
Back in the day I was taught to sift my flour, once before measuring it, again to sift the flour together with other dry ingredients such as leavening agents and salt. Nowadays, I don’t always do that, but I do fluff the flour with a whisk, then carefully spooning into measuring cup. Then again use the whisk to combine all the dry ingredients. As you mentioned, using a food scale is also a very accurate method to measure ingredients in your recipes!
These are great tips, I’m making most of the mistakes, I will now follow these tips. Thanks!
I'm so glad they were helpful. :)
You are a wonderful teacher! I wish i had known these tips fifty years ago!❤❤❤
Thank you! 😃
Didn't know about the oven thermometer tip..thank you!❤
Neither did I. Nor did I know that oven temps could be inaccurate.
Lying ovens are the worst!🤣
I've learned something interesting about my oven with the help of my thermometer...You know when your oven beeps to tell you it is preheated? Well, mine does that before it is up to temp. It might run 25-50 degrees LOW, so I always go by my thermometer and not my lyin' oven!!
I made your chocolate raspberry cake using grams and ml's. It was the best recipe made. Moist!!! I definitely agree using metric measurements. There is a difference rather than scooping ingredients out of container.
I'm so glad you enjoyed the cake! I love using weights. It's so much more efficient. :)
Metric or imperial. Either works when using scales.
When I started baking from scratch, it quickly became apparent the benefits of measuring by grams instead of cups when it comes to accuracy, repeatability, and scaling recipes up or down. It was a no-brainer.
However, I quickly found myself frustrated when my initial searches for "how many grams in a cup of flour" turned up a wide variety of results anywhere between 100-150 grams! And I'm just like "Well, THAT can't be accurate!!!".
I did a ton more research, and most importantly my own independent measurements, and came up with 125-128 grams per cup of all-purpose flour. This can vary a little depending on the brand and protein content (ie. I found that White Lily AP bakes up lighter than Gold Medal or Martha White).
There are variations between every brand and I guess it ultimately comes down to who did the measurements. I have standardized my measurements and use the same through all of my recipes so if I have a gram measurement listed, it's what I actually use to make things. :)
Cake strips, Wilton or homemade will keep cakes level. John Cannel,Preppy Baker talks about this.
Great tips. Really helpful.
كل طبخاتها روعه ومقاديرها روعه روعه ولا شي يخرب اذا اتبعنا مقاديرها
Thank you for the tips ✅❤️
Thank you Sam for demotrating it help a lots many thanks always bless with your family
Thanks for all the great tips!!
Thank you 😊
Totally spot on!
Good advices sam😊
A scale is the single most important change you can make to improve your baking!
Sam, I hope you forgive me. Your video keeps popping up in my suggestions even after I have watched it. Every time I see the thumbnail I think you look amazing in it. I know, that isn't why you are here but I guess that color blue really compliments you. Anyway, enough of that. lol
Nice pun! Talking about cakes “that’s your sweet spot.” 😂
Kue nya pasti enak sekali👍
Thank you for these tips Sam! Even though I know most of them, I really need to get an oven thermometer! I know my oven runs hot but I really need to conform the actual temperature.
Thank you so much for this information. It is so helpful! Never new that my oven could be hotter. I do have a question regarding cake pans. I have two of the Gotham Steel Non-Stick cake pans. How long should cakes be cooked in those. It is the two round pans. Thank you.
Hi Sam how are you I hope you are doing well I made the Tuscan chicken it was delisius❤
I'm glad you enjoyed it! :)
I use an instant thermometer to test my cakes to see if I'm close, has made for better and not dried out baked goods. Hopefully with a new stove/oven coming soon, I'll have more consistency. I know my oven isn't accurate because of the oven thermometer.
I hope your new oven works great! I have run into issues when I switch ovens and typically takes a little calibration on my part, but it's not that bad. :)
Thank you Sam, those tips were really helpful. What i need to know please, is how many minutes should a oven preheat before you put in the baking pans if your oven does not have a preheat function please?
That’s really tough to say. Some ovens take much longer than others and it really depends what you are heating it to. I’d normally leave at least 10 minutes for it to heat up
Do you have a link for the oven thermometer? I hate to get the wrong kind.
Thanks!!
I do have an affiliate link for the thermometer. :) amzn.to/4cU4iTe
Sugar Spun, could you please do 3 ways you're ruining your brownies?
I've never tried making a cake from scratch. I've only ever attempted to use boxed mixes. And even then, I usually fail. So, for me, it's best to just buy already made cakes. After all, I live alone and no one I know (including family members) is the least bit interested in ever eating anything I make.
Matthew, when I read this I began to laugh. Did someone get sick from your creations, or what? That last sentence just cracks me up! Made my day!
@@debjudisch5548 No, lol. None of them have ever eaten anything I have ever cooked, not even once. They just don't want me to cook for them and I don't understand or know why.
Listen Matt, may I call you Matt? Bake a recipe from Sam and present it to your people... Just do it. (Make it for yourself first then do it again). Good luck and get your bake on!!!!!!!!!!!!!🍰
🤣🙃🙂
@@sanctifiedpath I prefer Matthew, but Matt doesn't offend me, lol. If I did that, I'd end up eating it all myself!
I've been subbed for about a year and i just noticed I haven't seen a single video from you since a video poated 4 months ago. I figured you just took a break or something, UA-cam really wucks these days.
Make sure your subscription is set to "All" and not "Personalized" if you don't want to miss an upload.
Do you have a recipe to use up leftover frosting because I made a bit too much and it is just sitting in my fridge
ανακατέψτε το με τριμμένα κουκις και έχετε τρούφες
Kitchen scale changes the game.
So true!
This is so helpful, Sam! Thank you! I am definitely making a few of these mistakes….By any chance, have you made a decorating techniques specific video? My skills here could use improving too. 🤍
Do you have a scale recommendation?
I am not sure why I didn't add a link in the description. Sorry! Here is an affiliate link to the one I use. :) amzn.to/2EtNmUe
When the recipe asks us to preheat oven to a certain temperature, does it mean that you need to wait until that temperature is reached b4 you put in your cake?
Yes, if it’s not preheated fully it could cause lots of issues.
@@SugarSpunRun thank you so much for replying
When I remove my cakes from their pans and flip them on to a cooling rack they always sink into the squares of the racks and I end up with a grid design in top and sometimes lose pieces of my cake in those holes.
This happens alk the time! Any suggestions?
I put a piece of parchment between the cake and grid.
I'm bad at math and I feel like scales confuse me. I've tried I've tried believe me 😢 so fluffing the flower will produce better results? Why is it so confusing? So three cups of flour will be totally different on a scale it will be less flour. Is that correct?
You just use the cup on the scale as a vessel to hold the ingredient. The problem with using cups is they arent the same capacity worldwide whereas scales are.
One cup of all-purpose flour weighs 120 grams.
125 grams is the standard on my recipes and my site and what I use. You’ll find variation because there’s no “true” standard but all weights listed in my recipes are what I actually use.
@@SugarSpunRun this was from King Arthur flour. I use up to 130g depending on my mood, lol.
@@DisneyRecipeReel God...don't you hate it when you're in a mood? I throw all sorts of things in my cakes when I am in a mood!
Maybe for you but not for a lot others, especially those outside US. There can be a variation of 20 to 30 grams.
Anyone that doesn't use scales and weigh the ingredients is as dense as the cakes they're baking....... Fairly common sense.
In the past I have emailed Red Star Yeast to find out the weight of wet and dry ingredients they use in a lot of their recipes on their web site. A company like that should know better about variations in cup sizes outside USA.