Hey Beautiful people! Did you enjoy the video? Please let me know if you did and did you gain some clarity on your most recent 'spoilt cake' experience? Added to the list is use of unfresh or expired ingredients. So take care when baking and see you in the next video!❤️
This has really helped me I baked a cake on monday night to be collected on wed early morning I.added enough alcohol to it .... I tasted it before covering it was still good Only for the costumer to call that it has gone bad when they cut it From what you said about sugar reduction...I think that's the issue Cos she requested not wanting it sugary at all
Absolutely amazing video, yes its a very important topic, i used to have this issues for the longest time, i wish this information was available back then 👌👌👌
@@OluchiImoh very correct ma. Thank you ma for all you do for us🙏. Also ma I want to ask, what are the things to look out for when opening a bake/cake shop
Thank you so much ma, I learnt alot from this video.. I downloaded this video some weeks ago..I wished I had watched it before now. I started learning how to bake few weeks ago due to ASSU strike.. And I baked Red velvet cake..it only lasted for about few days and it got spoilt.. After watching your video.. I could spot my mistakes.. Thank you ma
Wow wow wow. Did I hear you say I don't do preservatives? I have not used preservatives, I believe it makes the cake hard. Some people disagreed with me. But thank God my new mentor agrees with me. Thanks so much ma.
My customer complained about a cake I made for her ,to her observation the cake was too dry,and clumsy and ma it's wasn't the time following that recipe but after watching your video I did found out where I went wrong
Thank you very much Ma, learnt a lot today, I do reduce a 100g from the recipes I have been given and have no had any issues yet especially the chocolate recipe of 400g sugar to 245g flour. I have experienced spoilage just once with a coconut cake but I think it was because I used vanilla flavored yoghurt instead of the natural cos that’s what I had at home at that moment and left the cake out of the fridge for 2days after it had been cut. All is all I really appreciate all the points you have listed. Thank you and God bless you🙏
Glad you did. Thanks for sharing with me and sorry about the experience! I strongly believe it won't happen again especially with the knowledge of what could have gone wrong. It's my pleasure. Amen and God bless you too!
You're right with that aroma Cakes give when it's done or almost done ma. Also the ability to know or discover when something is wrong in the bakery. Thank you very much ma'am.
Thank you for the tips. Can I bake another cake immediately i remove another baked e.g bread from the oven to save on the temperature? Or should i always start from zero degree oven?
My chocolate cake lasts for only 2 days,it gets webby when cutting the 3rd day...thanks for ur info,i like eye measuring I think that where i go wrong 💔
Hello Doreen, here's a video on buttermilk ua-cam.com/video/pGpeKF02AdY/v-deo.html I have a community on Instagram you can join. Check just underneath my bio for the 'Growing Together' tab. Cheers!
What about adding sugar syrup. Does it reduce the shelf life of a cake.. My cake last for just 3-4 days in room temperature. And am not pleased with it.
Hello Chidimma. I can't tell if it does as I don't use it. Have you tried baking without adding it to see the result? 3-4 days at room temperature is not bad if I may say.
Hello ma The ability to know what went wrong in cakes. I really don't know it. Any tips? I recently started baking and non of the cakes have baked have gone bad. But for the rising, it doesn't rise pass the half of the pan's. I will love to know the reason why if you know ma. Thanks.
Hello Chisom. I have a couple of videos where I talked about this but one that would help with the specific challenge you're having with your cakes is ua-cam.com/video/Pg9LVwqgdc8/v-deo.html. I believe it would be of help.
Great job! You mean your cakes can stay on the shelf for 3 to 5 weeks and they don't go bad? WOW! Please can cakes be wrapped while still hot then allow it cool? I observe if cakes are left on the rack to totally get cold before wrapping it for keeps makes the cake get dry. Please advice. Thank you ❣️
Thanks Blessing! Yea, so I discovered.🙂 I heard so but haven't tried it, I allow mine cool before wrapping. Yes, it does but really depends on how you store before wrapping.
If I can also help here. What i do to my cake is once it come out of the oven I cover with a cake board. The heat help my cake moist till am ready to cover, that way my cake don't go dry
How can you store your buttercream-decorated cake, when there is no fridge, if you are a student in school Living in a hostel with people How do you store it
There's really no need storing your buttercream cakes in the fridge except it's a special or modified buttercream you're using. Bake your cakes close to when you need them so they start fresh. Watch this to learn more ua-cam.com/video/EmFAH1feMxw/v-deo.html
I don't use preservatives for my Cakes neither alcohol except for my rich Fruit cake. I bake and freeze or bake close to when I need it. I have shared a video with you in another comment where you asked a question about storage. Here it is again ua-cam.com/video/EmFAH1feMxw/v-deo.html
Enjoyed your video ma...I watched your vallina cake recipe but I have a question ma please why didn't you add verniga to the batter since you added milk
Adding milk and flavour to your icing, can it make it go bad Am sorry if my question is many ma I want to start a cake business, and I want to get enough knowledge as possible Pls ma🙏🙏🙏
No, they don't although the type of milk you use can shorten the shell life as explained in the video. I would suggest enrolling for a Cake course if you are considering starting a Cake business. You need a solid foundation.
Thanks ma for the information especially the sugar one I really learn a lot thanks God bless you but ma I have a question please ma like how much will I charge for sixty pieces of cupcakes as a beginner thanks ma
You're welcome, amen and you too! I can't tell you how much to charge, you need to do your costing and figure out what's right to charge especially as a beginner. No two baker's costs are the same that's why you need to charge based on your direct, indirect costs, overhead and so on. You may need to check my pricing video to help you out with this. Cheers.
You'd need to learn from a Cake school or a very good place where baking and cake decorating classes are taught. That's one sure way of getting good recipes. Yes, you make cake using recipes.
God bless ma. I bought this recipe that uses hot water and powdered milk, but it goes bad in two days, I don't know if its the water in it, or is there any way I can add vinegar in it ?
Amen and you too. I don't know what could be the reason. I think you should contact the person you bought it from and share with the person the step by step process you use. That way, he/she can advise or detect what the issue is because addition of vinegar isn't the solution here, there are other ingredients involved that need to be considered.
Thanks for the video ma. But something really caught my attention, you said you do not use preservatives in your cakes, why ma? Because for all my cakes, I use preservatives.
You're welcome Racheal. Alright, I mentioned it, there are concerns about these preservatives not being safe for consumption. Personally, I don't need nor use them to increase the shelf life of my Cakes. They are best consumed immediately or frozen.
It's clearer now, thanks. Most definitely they will, Cake is like 'your pot of soup.' Even if you cook it right, everything on point, if you don't refrigerate, freeze or warm it as a form of preservation, you can tell what will happen right?
And again I was thought that flour should be higher then the butter and sugar but in you vanilla recipe the butter, sugar, and flour are all 500ɠ?...so please ma make me understand thank you
Hey Beautiful people!
Did you enjoy the video?
Please let me know if you did and did you gain some clarity on your most recent 'spoilt cake' experience?
Added to the list is use of unfresh or expired ingredients.
So take care when baking and see you in the next video!❤️
Yes Ma'a
You are right. You can smell it when its almost baked. God bless you ma
Amen and you too!
This has really helped me
I baked a cake on monday night to be collected on wed early morning
I.added enough alcohol to it ....
I tasted it before covering it was still good
Only for the costumer to call that it has gone bad when they cut it
From what you said about sugar reduction...I think that's the issue
Cos she requested not wanting it sugary at all
Glad you found it helpful Roseline.
Awww, sorry about your experience.
The beautiful thing is you have the knowledge now and it won't happen again.
Beautiful piece
Thank you so much Delia!
Absolutely amazing video, yes its a very important topic, i used to have this issues for the longest time, i wish this information was available back then 👌👌👌
Thank you very much Fummee! Oh, sorry you had to. I'm glad we have enough information now so those coming can avoid these mistakes.
About the sugar ma. From my observation I notice the sugar reduces as the day goes by. I mean it won't be as sugary as the first day it was baked.
Yeah, when it sets and the flavour sits in especially the main cake not the top, cause the top's usually sweeter.
@@OluchiImoh very correct ma. Thank you ma for all you do for us🙏. Also ma I want to ask, what are the things to look out for when opening a bake/cake shop
Thank you so much ma, I learnt alot from this video..
I downloaded this video some weeks ago..I wished I had watched it before now.
I started learning how to bake few weeks ago due to ASSU strike.. And I baked Red velvet cake..it only lasted for about few days and it got spoilt.. After watching your video.. I could spot my mistakes.. Thank you ma
You're most welcome Grace, I am glad you did.
Awww, sorry about that. Hopefully, it won't happen again.
You're most welcome.
Wow wow wow. Did I hear you say I don't do preservatives? I have not used preservatives, I believe it makes the cake hard. Some people disagreed with me. But thank God my new mentor agrees with me. Thanks so much ma.
You're most welcome!🙏🏼🙏🏼
I just bumped into ur channel and I'm really learning so much... Tnk a million
You're welcome to the Family Telma, it's a pleasure to have you here! Thanks for your feedback, I really do appreciate it. You're most welcome.
Thanks very much ma, i really enjoy all your videos. God bless you
You're most welcome Nneoma! Glad to know you do. Amen and you too, God bless you!❤️
Wow I am really impressed
Glad you are Chidera.
Thank you for this… please does this mean you don’t necessarily need a preservative ?
You're most welcome, Deborah! Personally, no. Bake right and if further storage is needed, freeze.
Thank you so much ma for this video, more strength, wisdom knowledge and understanding IJN 🙏
You're most welcome, Amen! God bless you too.❤️
Same thing happened to me😢😢😢 thank you so much ma for sharing
I'm so sorry about your experience. 😔 Thanks so much for watching!❤️
@@OluchiImoh ma please what causes a cake to be dry?
My customer complained about a cake I made for her ,to her observation the cake was too dry,and clumsy and ma it's wasn't the time following that recipe but after watching your video I did found out where I went wrong
@@GlitterbySheba Not enough moisture from ingredients, high oven temperature, baking for too long, imbalance in recipe related to the first point.
@@GlitterbySheba Happy you found out what the issue was. I believe it won't occur again.
Thank you very much Ma, learnt a lot today, I do reduce a 100g from the recipes I have been given and have no had any issues yet especially the chocolate recipe of 400g sugar to 245g flour. I have experienced spoilage just once with a coconut cake but I think it was because I used vanilla flavored yoghurt instead of the natural cos that’s what I had at home at that moment and left the cake out of the fridge for 2days after it had been cut. All is all I really appreciate all the points you have listed. Thank you and God bless you🙏
Glad you did.
Thanks for sharing with me and sorry about the experience!
I strongly believe it won't happen again especially with the knowledge of what could have gone wrong.
It's my pleasure.
Amen and God bless you too!
You are right about the buttermilk I had a cake made last year nov-dec I freezed it and checked in march and it was perfect.
Oh wow, thank you so much for sharing this with us! 👏🏼👏🏼👏🏼👏🏼👏🏼
Thank you so much ma.....this is really informative
You're most welcome Grace, happy you found it so!
Thanks for sharing mama. I have missed watching your videos cos have not been online for a while. Its good to be back here.
You're most welcome Wunmi, been a minute. Hope you are doing well? Feels good to have you back. Welcome!❤️
Kindly share a standard recipe for a vanilla cake. Thankyou..am really enjoying your videos,much wisdom
You're most welcome.
That's a Vanilla Sponge Cake recipe linked here
ua-cam.com/video/lmFL2apFhng/v-deo.html
Thank you Ma'am for this video. I learnt so much from it.
You're most welcome, glad to know!
God bless you Oluchi imoh
Amen! And bless you too Oluwasemilore.
I always learn from you. Your tips are awesome and very useful. Thank you so much 🙏
Thank you so much Misan, I appreciate your kind comment!❤️
Thank you so much for this,am a new subscriber
🥳🥳🥳 Yaaaaayyy, good to have you here Omowunmi!
You're most welcome.❤️
Thank you ma,I was so glad when the the notification popped up for this video.I gained value from it,God bless you ma❤❤
Thank you very much Mary, I am glad you did!❤️❤️ Amen, God bless you too.🙏🏼
This is a very important video, thanks so much MA.
You're most welcome! Glad you found it so.
This Video is very helpful, thank you so much ma'am.
You're most welcome Lucia, thanks for watching!
When you say customers will complain of too much sugar I just remember my madam use to say cake is sugar if u don’t want sugar don’t eat cake🤣
That's it, Cake is sweet. It's meant to be sweet, not overly sweet though but sugar is very important in cakes.
Very true and very appreciative.
Thank you Sandra!❤️
Thank you so much oluchi u are really really doing great, I appreciate all ur videos God bless you.
You're most welcome Magret!
Thank you so so much for your kind words. Amen!! God bless you too.🙏🏼
I was taught to use brandy in place of milk as preservatives esp for cakes that have to be kept for long
Alright.
You're right with that aroma Cakes give when it's done or almost done ma. Also the ability to know or discover when something is wrong in the bakery.
Thank you very much ma'am.
Thank you very much Caroline. I appreciate your kind comments!❤️
Thank you ma for this knowledge.
You're most welcome!
Thank you for the tips. Can I bake another cake immediately i remove another baked e.g bread from the oven to save on the temperature? Or should i always start from zero degree oven?
You're welcome, yes, you can but note that the baking time would be shorter.
Thanks.Spoilt cake happened to me before
You're welcome. Aww, sorry about that.
I can relate with all the points ma.. Thanks so much ma for the video
Good to know, you're most welcome! Thanks for watching.❤️
Please ma , which preservatives is perfect for wedding cakes
No idea Utibe, I don't use preservatives.
Educative
Thank you!
My chocolate cake lasts for only 2 days,it gets webby when cutting the 3rd day...thanks for ur info,i like eye measuring I think that where i go wrong 💔
Sorry to hear Zeynab.
You can try out this one.
ua-cam.com/video/BxwrKCjsLMc/v-deo.html
It's my pleasure.
Ma, please what is butter milk and how can I join your community?
Hello Doreen, here's a video on buttermilk
ua-cam.com/video/pGpeKF02AdY/v-deo.html
I have a community on Instagram you can join. Check just underneath my bio for the 'Growing Together' tab.
Cheers!
Thank you so much for this video. I learned a lot
You're most welcome Juliet, glad you did!❤️
What about adding sugar syrup. Does it reduce the shelf life of a cake.. My cake last for just 3-4 days in room temperature. And am not pleased with it.
Hello Chidimma.
I can't tell if it does as I don't use it.
Have you tried baking without adding it to see the result?
3-4 days at room temperature is not bad if I may say.
Hello ma
The ability to know what went wrong in cakes. I really don't know it. Any tips?
I recently started baking and non of the cakes have baked have gone bad. But for the rising, it doesn't rise pass the half of the pan's.
I will love to know the reason why if you know ma. Thanks.
Hello Chisom.
I have a couple of videos where I talked about this but one that would help with the specific challenge you're having with your cakes is
ua-cam.com/video/Pg9LVwqgdc8/v-deo.html.
I believe it would be of help.
Great job!
You mean your cakes can stay on the shelf for 3 to 5 weeks and they don't go bad? WOW!
Please can cakes be wrapped while still hot then allow it cool? I observe if cakes are left on the rack to totally get cold before wrapping it for keeps makes the cake get dry. Please advice. Thank you ❣️
Thanks Blessing!
Yea, so I discovered.🙂
I heard so but haven't tried it, I allow mine cool before wrapping. Yes, it does but really depends on how you store before wrapping.
@@OluchiImoh So how exactly should the cake be kept before wrapping?
If I can also help here. What i do to my cake is once it come out of the oven I cover with a cake board. The heat help my cake moist till am ready to cover, that way my cake don't go dry
Thank you ma I really appreciate
You're most welcome!
How can you store your buttercream-decorated cake, when there is no fridge, if you are a student in school
Living in a hostel with people
How do you store it
There's really no need storing your buttercream cakes in the fridge except it's a special or modified buttercream you're using. Bake your cakes close to when you need them so they start fresh.
Watch this to learn more
ua-cam.com/video/EmFAH1feMxw/v-deo.html
Adding dried grapes(fruit) can it spoil the cake or is there a way to add it
I don't know if it's the same as raisins you're referring to, if yes, then you can add it to cakes such as fruit cake and some even add it to Vanilla.
This video is so amazing. This is really an eye opener. Thank you Mrs Oluchi Imoh 👏👏
Thank you so much Victoria! I am happy you found it so. You're most welcome!❤️❤️
@@OluchiImoh thank you
Noted ma but what is the right temperature to bake a cake
Depends on what you're baking and location. Formerly for me, it was 300/350°F. Currently, I use 140 - 160°C.
So what do use has preservatives, can oneself alcohol instead or one should not even add preservate at all
How do you do it ma
I don't use preservatives for my Cakes neither alcohol except for my rich Fruit cake. I bake and freeze or bake close to when I need it. I have shared a video with you in another comment where you asked a question about storage.
Here it is again
ua-cam.com/video/EmFAH1feMxw/v-deo.html
Thanks so much. I have learnt a lot.
You're most welcome, happy to know.
Enjoyed your video ma...I watched your vallina cake recipe but I have a question ma please why didn't you add verniga to the batter since you added milk
Thank you Kasarachi.
The recipe didn't call for it.
Not all recipes have buttermilk as an ingredient.
@@OluchiImoh happy Sunday and thank you so much ma for your reply but ma can I also add alcohol to the cake for preservation??
No, please not for this.
Adding milk and flavour to your icing, can it make it go bad
Am sorry if my question is many ma
I want to start a cake business, and I want to get enough knowledge as possible
Pls ma🙏🙏🙏
No, they don't although the type of milk you use can shorten the shell life as explained in the video.
I would suggest enrolling for a Cake course if you are considering starting a Cake business. You need a solid foundation.
Thank u sooo much 😍❤️❤️💋
You're most welcome Yewande!🥰🥰❤️
Thanks ma for the information especially the sugar one I really learn a lot thanks God bless you but ma I have a question please ma like how much will I charge for sixty pieces of cupcakes as a beginner thanks ma
You're welcome, amen and you too! I can't tell you how much to charge, you need to do your costing and figure out what's right to charge especially as a beginner. No two baker's costs are the same that's why you need to charge based on your direct, indirect costs, overhead and so on. You may need to check my pricing video to help you out with this. Cheers.
@@OluchiImoh thanks ma
Please ma'a is it possible to bake for 4days before delivery? Without a preservative
That's quite risky Stephanie except you're going to freeze it.
Thank u, I love it
Glad you do, you're welcome!
Pls ma. Can I substitute real milk for buttermilk in the vanilla cake you posted
Hello Adaeze, I believe so but I can't tell what texture/result you'd get.
Is it possible for you to make your recipe and how do you know your recipe is OK and it will not go back
Is there formula for making recipe
You'd need to learn from a Cake school or a very good place where baking and cake decorating classes are taught. That's one sure way of getting good recipes.
Yes, you make cake using recipes.
God bless ma. I bought this recipe that uses hot water and powdered milk, but it goes bad in two days, I don't know if its the water in it, or is there any way I can add vinegar in it ?
Amen and you too. I don't know what could be the reason. I think you should contact the person you bought it from and share with the person the step by step process you use. That way, he/she can advise or detect what the issue is because addition of vinegar isn't the solution here, there are other ingredients involved that need to be considered.
Thanks for the video ma. But something really caught my attention, you said you do not use preservatives in your cakes, why ma? Because for all my cakes, I use preservatives.
You're welcome Racheal. Alright, I mentioned it, there are concerns about these preservatives not being safe for consumption. Personally, I don't need nor use them to increase the shelf life of my Cakes. They are best consumed immediately or frozen.
@@OluchiImoh OK ma, so does that mean that it doesn't affect the longevity of the cake?
@@rachealeniola5127 I didn't get your question, can you explain please?
@@OluchiImoh OK let me rephrase my question. With the right cake recipes, cakes can't go bad even without preservatives?
It's clearer now, thanks. Most definitely they will, Cake is like 'your pot of soup.' Even if you cook it right, everything on point, if you don't refrigerate, freeze or warm it as a form of preservation, you can tell what will happen right?
Please ma, if preservative is not added to cakes, please what can someone do to increase the shelf life of wedding cake.
It's best Frozen and this applies to both instances.
Yes you are right
Thanks Clara!
Can we make butter milk by ourselves MA?
Yes, you can.
@@OluchiImoh How please? 🙏🙏
@@adetolaoriade7530 measure 1 cup of milk and add 1 tablespoon of white vinegar. Allow to sit for some minutes before use.
Please ma in 1kg of flour how many sugar, butter l should used
Thanks so much for this information l have this problem for along time now.
Sorry about that. I don't have an idea... These things depend on the type of cake you are making besides there are other ingredients to consider.
Ok thanks, if you're baking vanilla Cake
Thanks ma do u me powder milk or butter milk I don get it ma
You're welcome. What point are you referring to please?
Yes. I think using buttermilk is better than milk.
Thanks Imelda for sharing your thoughts, I do agree.
Thank you so much ma
You're most welcome Winnie!❤️
Pls I need some of your recipes, like simple recipes plsss...
Would share some recreated recipes soon. There's vanilla sponge video available for now.
I made the mistake of adding extra 5 eggs to my cake, will it affect my cake to spoil easily and I noticed holes in the cake
Not sure it will affect the shelf life except the eggs are not fresh. It may affect the texture if at all.
@@OluchiImoh
Thanks sis, they are fresh eggs, I was only afraid. Thanks once again
@@kehindeadenike993 okay, not a problem. The top might be a little soggy and the texture lighter, based on experience.
And again I was thought that flour should be higher then the butter and sugar but in you vanilla recipe the butter, sugar, and flour are all 500ɠ?...so please ma make me understand thank you
Same applies, that's why it's a recipe, it differs from Baker to Baker and it depends on what type of Cake you are making as well.
Why does some cakes get sensed in the middle from the under
This video would help.
ua-cam.com/video/Dhjs9hIyLmU/v-deo.html
I have an oven thermometer but don't know how to use it and it makes my cake always burnt
Sorry about that.
Please check this video out on how to use your oven thermometer.
ua-cam.com/video/fiwNzxLljuY/v-deo.html
My cake get spoil easily, and I think it inappropriate recipes and baking temperature
Oh, sorry about that Amina.
Hopefully this video helps.
Can I add buttermilk to all cake recipe
No, except the recipe calls for it.
@@OluchiImoh tank you ma
True
Thank you, Amadi!
Weldine ma'am.God bless you ma
Thanks a lot Abigail, Amen!
Pls ma I need the quantity for 1 kg flour
Hi Queen, not sure of what you are referring to but check my recipes playlist.
Pls ma can u share the accurate measurements for 1kg of flour
Please check my recipes playlist for a guide Stephanie.
Pls ma,can I travel with whipping cream frosting cakez?
If you prepared it right and it's stable enough and you have proper plans on how to keep it cool while on transit, then you can.
Ma you said you don't use preservatives,but vinegar is a preservative
I am referring to other types of preservatives that are strictly sold for the purpose of preserving cakes.
@@OluchiImoh oh okay ma👍
Eeh you are talking week's shelf life wooow mine are spoilt by day 3 and yet no preservatives,am sick and tired of the losses
Sorry you are having to go through this.