Baking basics- How to fix cake tunnels in cakes!
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- Опубліковано 17 бер 2020
- When you are learning to bake you will encounter some problems. It's normal and part of the learning process. I will be honest, it's a lifetime of learning! Cake tunnels are one of those things that might not create an issue with taste but nobody likes to see them in a cake. In this video, I go through some of the reasons why you might be having tunnels in your cakes. I hope this helps!
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Thank you for the valuable info
Thank You!! Great information!!! ~ 💚
Is so nice to see you here, you always have something good and yes it will help; take care, stay safe ......
Great tips ! Thank you 🙏 and stay safe and healthy 💪🙌❤️
Thanks...Stay Safe!!!
Thanks a lot! You just helped me a lot with this piece of information
I am so glad it helped!
Thanks for sharing such precious information!! This is the only video that explained this problem :D
I am glad it helped!
I love your channel!!!! How do I subscribe so I can see all of your tutorials?
Thank you for helping us find solutions to a frustrating problem! You always give us such great information.
My pleasure! We all go through struggles when it comes to learning about cakes. It's a learning process. Thanks so much!
It's my pleasure!
This is so helpful
I am glad!
I think I overmixed the batter and it was thick as well. Thanks for this. I will do better on the next cake.
Overmixing can create problems too. Good luck!
Excellent tutorial we r frm India today I saw ur some videos we love ur tutorial u take very much time in video but we understand easily so thanku n keep it up
I try to explain everything so beginners can understand also. ;)
Mam I learned a lot from you thanks from my heart
Thanks!
Se me presentó este problema con la ultima torta que hice. Tenia muchos huequitos tipo tuneles asi como la foto.. pero muchos. Yo le atribui eso a la harina pues era todo uso. Había cernido varias veces la harina con los secos. Ah y tambien batí un poco mas porque tenia pelotitas pequeñitas que no se integraron en el batido regular...muy oportuno tu video Edna. Gracias!
Puede pasarle a cualquiera en cualquier momento. Al menos uno sabe que se puede hacer para evitarlo lo màs posible! Gracias mil y cuidese mucho!
I didn't understant. You are saying that the bubles are not good, but I was thinking that the bubles make the cake lighter. Why do you want that the bubles come up to the surface while banging the pan 2:58 ? Don't we want the bubles inside the cake ? Why do we want to get rid of them ?
I just had my first experience with a tunneled cake. Best tasting cake, but bad tunnels. It was really tough to mix into the cake and left a super thick batter. Now I know I can do the knife trick, which would have helped with the second problem, but I wonder if it’s just the nature of sourdough to tunnel since holes in sourdough are its hallmark.
Sourdough does have tunnels typically but there are some things that might help. This link might help. thebreadguide.com/large-holes/
Edna De la Cruz Thank you!
Oh, on Instagram I have seen cakes with a lot of tunnels; and all I think is, this person used cold ingredients, didn’t sift and over mixed flour
Does cake premix also face the same problem and how to solve.
I usually don't use premix but I would do the same with it.
Please help! My buttercream keeps cracking and sticking out after I decorate why is this happening? What am I doing wrong???
What kind of buttercream are you using? Is it crusting buttercream?