10 inch cake recipe

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My quantities for a 10" round cake!

hey guys welcome back I hope you're all,having a great start to the week after,yesterday's video I'm like wow how do I,learn about if you didn't already see it,it was a little chat in my bedroom all,about the law of attraction about,feeling stuck in like not getting the,things you want or things not coming,quick enough,it was quite deep but I'm learning to be,a little bit more vulnerable on camera,and just with other people generally,because I'm sure that there are probably,a lot of other people out there who are,struggling and I hope that by sharing my,story and my thoughts it will encourage,people to speak out more and we can all,help each other anyway back to the case,today I've put my hair in a top bun,which I founded in ages and you know,wonder it's so tight I think I'm getting,a headache like it's actually stretching,my face out maybe that's a good thing,stretched how many lines I'm currently,waiting for cakes to cool which is why I,though I'd star this video I'm making 10,inch cake today,10 inch diameter and they do take quite,a long time to make my plates are quite,deep and also I do three layers in each,cake so yeah we've got six layers on the,go today I thought I'd tell you the,quantities that I use for a 10 inch,round cake if you want it to be fairly,deep it's not what we're going to be,talking about today okay first cake,she's been chilling in the fridge put my,third layer onto this one so my 10 inch,cakes now I didn't used to do this many,ads but now I do 15 eggs per cake so,that's 5 eggs in each layer of this so,you can see it's quite deep I'm not sure,how Dee,I would say five inches I would say,that's at least five inches deep 15 eggs,and I do equal quantities of butter,sugar and flour and the eggs will also,be probably in equal quantity I use,medium sized eggs so they're,approximately 50 grams each,so that means 15 times 15 times 50 Wow,maths okay 750 grams I knew that so 750,grams of each ingredient in this 10 inch,cake I mean that's a lot of ingredients,that's heavy,but that's what I find is a good,quantity to get a nice deep okay if you,don't want to do a deep K you can,probably you do like ten eggs in the,whole thing like a ten egg sponge this,is like a Victoria type sponge which,it's the one that I use the most because,it's not always the easiest to work with,I will admit but taste-wise I think it's,the best okay this was all of the video,is supposed to be about like what,quantities are used for attend sperm so,it's like know what it's very difficult,coming up with like new contents every,day I figured that I'm going to have to,just like learn more stuff so that I can,talk about it and share it on here,to be honest I have got so much,knowledge in my head but a lot of it is,like so unrelated to what I'm doing now,like how do I even work that into my,channel this is where I'm gonna have to,just create like different playlists for,each subject that I want to talk about,but I do very much welcome any,questions topics things you want to know,tutorials I don't know you know I'm not,a huge fan of doing tutorials to be,honest I rather do like the chatty,videos and talk about the deeper issues,but I know that not everyone wants to,hear that so it's good to break things,up a little bit okay this one's crumb,coat is now ready to chill always chill,your cakes down either overnight or like,I would say an hour it's just gonna make,it so much easier especially when you're,coaching them in buttercream I'm going,to tell this now and and the video I,guess it said why I'm Leyna to today if,you want my actual recipe if you wanted,written down I can put that up on my,blog to be honest I haven't updated my,blog in a long time but maybe it will,give me a reason to get back into,blogging thank you so much for watching,this video please do like it subscribe,if you want to see more from me and I,will be back soon with another random,topic for you guys so see you soon bye

My 10 inch cake recipe.. ingredients, quantities, tins, and baking time.

My 10 inch cake recipe.. ingredients, quantities, tins, and baking time.

hey guys welcome back to my channel my,name is claire,i don't really know what else to say,here,it has been a while since i've done one,of these like,kitchen videos so bear with me,today i am basically going to share with,you my recipe for a 10 inch,round,cake,i have already done a video,talking about my quantities for a 10,inch cake but i seem to get,a lot of comments and people asking me,the questions so,i'm doing the video again,i,i'm not actually going,to make the cake today because it is,quite big and i have enough cake in my,life right now,but what i will do,is,talk you through,the,recipe what ingredients i use the,quantities the tins,how long i bake it for or stuff like,that and if you've got any,further questions then just drop them in,the comments below and i will do my best,to answer them,another thing i'll add before we get,started i also did a full recipe,tutorial video for my classic victoria's,french cake which i make,all the time so i would definitely go,and check that one out first if you,haven't already,if i can put the ingredients up on the,screen,somehow i will but honestly the video,additive platform that i use is really,basic and i don't know they'll be able,to do that but,i'll perhaps put it in the description,or up on my,website i'll figure it out either way,okay first things first,cake tins,these are the ones that i personally use,10 inch 25,centimeter diameter,i bought these from,lakelands i don't know if you can see on,there they are called,pushpan that's the like,brand lakeland is a kitchenware shop in,the uk i think it's only uk based i'm,not quite sure but you can probably,buy these tins online from like,amazon places like that i mean amazon,sell everything don't they,i think they're aluminium as well which,is a really good conductor of heat for,baking and the great thing about them is,that they have a loose bottom,base,so i'll push it out i'll show you um,i'm gonna use a,jar let me,adjust,you can see,okay,so,i just,there we go,and not only are they,loose bottomed they're also watertight,let's get you back up here,yeah you can see,there's like a,kind of i don't know rubber silicone,ring around the side,so you could use these to make like,cheesecakes and stuff like that and it,won't,leak,i think on the website it says you don't,have to line them,personally i would always line a cake,tin even if it said that i generally,only,line the very bottom i don't bother,doing the sides they come out fine i'll,just show you,i have this,extra wide,baking parchment,non-stick,which is great i got this from,rye pack it's like our wholesalers for,food packaging and stuff,so,all i do is i,draw around the circle,and cut out,the paper to line the bottom of the tin,i don't grease the sides or anything,like that i just don't find that it's,necessary when i come to take my cakes,out i just loosen it,around the side with a palette knife and,then you can easily like push them out,or sometimes i will just,flip them out,it's a bit more risky especially when,you're making a big one but,i've made a lot of cakes so,i've got the knack,now my recipe is for a three layer cake,which is how i make,all my cakes and,i only have two tins the reason for this,is because my oven is not actually that,big i don't have like some big,commercial baking oven,and there are only two shelves,my kenwood mix,can only handle so much mixture at one,time and there are quite a lot of,ingredients in this cake so,i,bake the first two layers,first,and then i do,the third one,separately,the quantity of ingredients is actually,quite easy to break down into thirds,so you can cut it down if you want to it,does make a,big cake it's very deep so it's great,for weddings big celebrations but if you,just wanted to do,two layers say you could just make two,thirds of,the recipe,to,explain it very simply,there is a third,of the total recipe in each,cake,tin,and it is quite easy to work out i hope,it makes sense on my head but,i suppose i've had a lot of practice,right ingredients,there are only four ingredients in this,cake very simple,first,butter or margarine i personally prefer,to use margarine because it,gives such a light and fluffy texture,but a good quality,baking margarine i wouldn't recommend,using one of those low-fat spreads or,anything that's designed for,spreading on bread or toast,they have a really strong margarine,taste and they just don't produce the,same,effect you can of course use butter if,you like,mostly for the flavor,it's really a personal,preference,second ingredient,castor sugar,what else is said to say really about,that is very,readily available i don't know if it's,called caster sugar in the u.s or,something else it might be like,super fine sugar or is that icing sugar,i don't know but i'm sure most of you,know what custard sugar is,third ingredient eggs i use free range,medium eggs they probably weigh,around,50,50 55 grams,without the shell,that's around the size of a medium egg,final ingredient is flour self,raising flo

Professional Baker Teaches You How To Make CHOCOLATE CAKE!

Professional Baker Teaches You How To Make CHOCOLATE CAKE!

chocolate cake is an essential in every,pastry chef's tool kit,and i'll show you everything you need to,know about this universal favorite we,need to start with the basics first,a good devil's food cake this is sort of,the foundation chocolate cake,the chocolate cake where all chocolate,cakes came from,i'll start by sifting a cup and a half,of cake and pastry flour,and half a cup of dutch processed cocoa,powder which lends,a rich chocolate taste and deep,dark chocolate color and then,three quarters of a teaspoon of baking,soda,quarter teaspoon of salt and this,is super fine sugar it dissolves quickly,into the cake batter,and helps make the cake itself moist,i'll add a cup and a third i sift the,sugar,in with the dry ingredients this is a,contemporary,style of making an old-fashioned,chocolate cake,by starting with the dry ingredients and,then adding half a cup,of cool unsalted butter,i'll blend this in until i get a fine,crumb it almost looks like chocolate,bread crumbs,since we're starting with a basic,chocolate cake recipe,this technique of cutting the butter,into the dry ingredients,is really the easiest method,and there we go there are no visible big,pieces of butter,so now it's time to add the liquid,ingredients i have,half a cup of milk and then i've got,half a cup of strong,hot coffee and the hot coffee is there,not so much to make a coffee flavor but,it actually,intensifies the chocolate taste,i'll add a teaspoon of vanilla to that,add this all at once,and with the mixer running whisk two,eggs together to add at the very end,mix just until they're blended,perfect i've got two,eight-inch cake pans and what i've done,is simply greased,the entire pan put a piece of parchment,in the bottom,and then floured the sides i'll divide,this evenly between the two pans,it is supposed to be a fluid batter,and then i give them a good tap,so any larger size bubbles that might be,hiding in the batter rise to the surface,and pop i've preheated the oven to 350,and the cakes take about 30 minutes,and here are the cakes,and of course the standard test when a,skewer comes clean,when inserted in the center it is done,it's important when you're cooling,any cake to cool it first in the pan but,just for about 20 minutes,then after that you turn it out of the,cake pan and let it cool completely,before,you put on the icing while these are,cooling i can start on the fudgy,frosting,you know you're gonna have a good,chocolate frosting when you start with,12,ounces of chocolate yes that's right,three quarters of a pound,this is semi-sweet baking chocolate not,the kind of chocolate chips you use in,chocolate chip cookies,but this melts smoothly into the fudge,frosting,and i'm going to set this over a water,bath creating your own,double boiler a double boiler is created,by taking a pot,filling it with just an inch of water,and bringing that up to,a gentle simmer i like to use a metal,bowl and that way it's the gentle heat,of the steam,that melts the chocolate evenly i'm,pouring in,a cup and three quarters of whipping,cream and i like to melt the cream and,chocolate together for this frosting,because i just want to melt the,chocolate and not heat,the whole mixture up too much this just,takes a couple minutes,while the chocolate's melting i'll get,half a cup of sour cream,along with a little vanilla,and always add a little bit of salt stir,that together,this ganache the simple combination of,whipping cream and chocolate,turns silky and thick but as it cools,it thickens up and that becomes our,fudgy frosting,i'll add a bit of sour cream that,lightens up the sweetness of that,12 ounces of chocolate i let the fudgy,frosting cool,completely to room temperature i have,the cool devil's food cakes,and i already have some frosting cooled,and ready to ice the cakes,before i ice the cake i like to put a,cake board,underneath it that way once i'm done i,can take it wherever i need to take it,first thing i'll do is put a nice dollop,this fudgy frosting in the center of the,cake,and spread it right to the outside edge,now the next layer and i put it upside,down that way,the most flat sits on top to frost the,outside of the cake,i put a large dollop of frosting on the,top spread it right to the outside edge,and,over it a little bit then i do the sides,because that way,the sides will meet up with the frosting,on the top and create a,perfect flat edge all the way around the,cake,and the easiest technique for a,beautiful cake is just the swirls and,swishes,of your offset spatula that may be,just a basic devil's food cake but that,is a cake you'd be proud to make,and to serve

KNOW YOUR CAKE PANS/TINS - SIZE, MEASUREMENT GUIDE & BATTER TIPS #Cakepans #Caketins

KNOW YOUR CAKE PANS/TINS - SIZE, MEASUREMENT GUIDE & BATTER TIPS #Cakepans #Caketins

hello beautiful people welcome and,welcome back to my channel my name is,olichi imo and on this channel i talk,about cake business it's about,entrepreneurship personal development i,do story time tutorials blogs and,recipes as well and you're welcome in,today's video i'm going to be showing,you,something that is very important at,least i know that too because i've asked,for it now and i decided to go ahead,make this video and bring it to you and,it is how to know your cake pans now i,figured that this is not something that,is as easy as it seems to everyone and,that is why i'm bringing this video to,you especially for newbie bakers they've,asked me how do i get to know my cake,pants how do i get to know the sizes and,that is what i'll be teaching you today,how you can know the sizes for your cake,pans please let me just put out the,disclaimer i'm at work today i know how,we roll so if you hear some background a,noise just know that people are passing,cars are passing and all of that but,please pay attention you'll still hear,me because i will be bringing the best,to you today thank you so much for the,birthday wishes i am so so grateful and,thankful for the love for the care the,prayers and everything so without,further ado let's go right into the,video yo welcome back so like i said i'm,going to be teaching you how to know,your cake bands their sizes and how to,achieve certain heights okay so i have,some cake pans before me here at some,point i'm gonna have to flip my camera,so that you can see and um understand,better what i'm saying but i'm gonna try,my best to show you so with me here i,have a tape a measuring tape and this is,in,inches,so this is in inches i believe that you,can see it,right so that's it from 1 to 13 and i'm,going to be starting with this pan which,is a round pan so this is a round baking,tin a round baking pan or baking sand,whichever you call it in your place in,your location and this is how you,determine this sorry i'm going to be,looking this way so that i can see what,i'm doing so to determine the size of,this pan i don't think this is going to,work i think it's better to flip my,camera so that you understand better but,um,it looks like it's upside down actually,upside down so this is what i'm going,gonna do to determine the,size of this pan this is how you go,about it,so you start from one i'm holding the,edge because the head is off but you,start from one and then you hold it this,way okay i'm trying to hold this so it,doesn't pull off so you can see that,that is six right,so this is six so the part of your size,is based on the,is the diameter right the diameter of,the pan for this round pan so if i,measure that you see that it's six i'm,going to flip my camera so it's easy for,me to handle from here okay so this is,it for the height so that is four inches,so this is a six and a half inch pan by,four inches tall now if you want to get,a four inches tall kit it's advisable,you bake this cake twice so this is the,top and there are some that are as tall,as two,inches they are not the saw they are,just halfway and i think those pants are,best for baking if you ask me in my own,opinion so instead of filling the pan,this way to get to four inches at once,it's better you bake in two pans like,this half way through,so this is a six and a half inch pan by,four inches tall so it's best if you,bake halfway get a pan that is this low,and bake twice like baking two different,pans so you bake in two different but,instead of baking filling your batter,this high and baking that much so that,it gets done on time i've explained this,in one of my videos before so here i,have a bigger one and we're going to,check out the,size of this,and going by my measurement this is like,10.5,okay so by the time this is it,i can't fix it into the camera i'm,trying my best,so this is 10 points it's actually,almost 11. if i'm measuring from 0 this,is,okay,but that is which we that's what we use,for our ten inches skate by the time,you're done trimming at least you still,have your ten inch cage so that's that,for,the round pants and you can see the,height as well it's not as tall as the,other one i showed you so that this is,like,let's see the height this is,three inch tall so this is three inches,tall,okay and in my own opinion i prefer,bacon,with this one let me know it's best for,baking but i prefer baking with this one,your cakes come out flat your cakes come,out looking nice,so this is an example of a cake we baked,today you can see it's looking like,really flat i want to tilt it so that,you can see how flat it looks so can you,see that it looks flat without any drum,that's why i really like this pants that,i showed you,now i'm going to the next which is a,square pan so i have a square pan here,and what i'm saying is that this is,this is hard to record sorry so this is,a six and a half inch pan i have right,here,okay so measuring from zero i have zero,so measuring from zero i have,six and half,right there so w

Converting your cake recipes for any size cake tin or cake pan

Converting your cake recipes for any size cake tin or cake pan

hi guys,and welcome back to my kitchen now one,of the most popular questions i'm,asked us so much is how to convert your,cake recipes for different sized tins,so maybe you have a cake recipe that you,want to try and it says that you're,going to need a six inch tin,but all you have at home is an 8 inch,tin,or maybe you want to make a slightly,larger cake for more people,in this video i'm going to show you how,i take my six,inch vanilla sponge cake recipe and,convert it so i can use it in an,8 inch tin i'm going to be running,through exactly how i do this and,showing you how you can take any recipe,and convert it for,any size tin even if you usually use a,round tin and you want to convert your,recipe,for a squirt in okay let's get started,so the first thing we need to do in,order to work out how much ingredients,we need,for our new tin is work out the surface,area,of the tin it asks for and the tin we,want to use,now this doesn't require a little bit of,math but in order to make it a lot,easier i have done,all of this for you so i created a,conversion chart which has,the different size tins running from a,four inch tin,right the way up to a 16 inch tin both,in round,and in square so i've worked out all the,surface areas,and you'll be able to see it here i've,also created,a printable version so i will put a link,in the description below so you can go,away and print this off,so you can keep it with your recipes so,all you have to do,anytime you want to convert one of your,cake recipes is,take the surface area of the newton that,you want to use,and divide this by the surface area of,the tin that it asks for in the recipe,this is going to give you a number which,is the number that you're going to use,to adjust,your ingredients so as an example the,surface area of my 8,inch tin which i want to use is 50.24,i then want to divide this by the,surface area,of the original cakes in which is 28.26,this is going to give me 1.77777,so i'll round this up to 1.8 so 1.8 is,the number that we need to use,to adjust our ingredients so if our,original recipe called for 340 grams,of self-raising flour you want to,multiply this,by your adjustment number which will,give you 612 grams,which means for your newton you need 612,grams of self-raising flour,and you want to do this for all the,ingredients in your list,now this doesn't only work if you're,increasing the size of your cake,in you can also reduce the size of your,cake tin so,maybe you have a recipe that calls for,an eight inch tin,and you want to convert this so that you,can use it in a six inch tin what this,is going to do is give you a cake,which is exactly the same height as your,original cake would have been,but it's slightly larger or smaller,depending on the size of the tin that,you're using,so i'm now going to use my six inch,vanilla sponge cake recipe and convert,this,for my eight inch tins i can then run,through some of the other things that,you might need to consider when,converting your recipes,for the original six inch cake i needed,340 grams of self-raising flour,340 grams of butter 340 grams of caster,sugar,4 eggs and 2 tablespoons of vanilla,extract so if i multiply,all of my ingredients by my adjustment,amount which is 1.8,i get 612 grams of self-raising flour,612 grams of butter 612 grams of caster,sugar,7.2 eggs and 3.6,tablespoons of vanilla okay so let's,talk about,the eggs my six inch vanilla sponge cake,recipe called,for four eggs but if i multiply four by,1.8 i get,7.2 and 7.2 eggs,isn't always that easy to put into your,cake mixture,now one way you could do it is to weigh,your eggs in the uk and medium eggs,weigh around,60 grams but what i tend to do is,anything,lower than 0.5 i'll scale down so,7.2 i'll use seven eggs and if it's 7.5,or higher,then i'll just round it up so if it had,been 7.5,i would have used eight eggs now if you,do find that you've rounded your eggs,down and when you're creating your,mixture it is a little bit thick,what you can do is just add a splash of,milk just to get it at the consistency,you're looking for,now i will put some links in the,description below to some of my,favorite recipes including a video where,i go into more detail,showing you how to make my vanilla,sponge cake recipe,now once you've made your cake mixture,and this is ready to go into your tins,there are a few things that you might,want to consider the first thing,is the height of your cake tins now for,my vanilla sponge cake recipe i usually,divide this into two six inch tins,and all of my tins are around two and a,half inches in high,now the tin that i'm going to be using,for my 8 inch cake is around,three inches so it's absolutely fine to,do exactly the same and divide this,into two tins what i would then do once,my cakes are baked is take each cake and,divide this into two layers,but what happens if your cake tins maybe,aren't as high as the ones i'm using,maybe your cake tins are only an inch or,an inch and a half in high,what you then want to do is inste

How To Multiply Your Cake Recipe for Larger Tins! | Georgia’s Cakes

How To Multiply Your Cake Recipe for Larger Tins! | Georgia’s Cakes

hey guys welcome back to my channel so,this tutorial is all about my most,commonly asked question so i thought,it's time to do a tutorial of it how to,multiply your cake batter for larger,tins so during this tutorial i'm going,to show you how to fill different size,tins how to multiply your mix baking,temperatures and i'm also going to talk,a little bit about multiplying your,buttercream recipe at the end too what,i've got in front of me is my regular,six inch tins which i usually bake my,cakes in i think it's a great size it,feeds between 15 and 20 people because,the cakes are quite tall but i've also,got a couple of eight inch tins and i've,also got these small four inch tins now,these three sizes are probably my most,popular sizes to make whether i'm making,them as individual tiers or stacking,them it's still a three tier cake but,it's not too big so it's suitable for,parties and larger celebrations without,having a crazy tall cake so what i've,also prepared is some of my cake batter,so what i've got here is two double,batches of my regular six inch cake,recipe so for those who use my cake,recipe or have seen it you'll know that,my six inch cake recipe involves 250,grams of butter 250 grams of sugar 250,grams of self-raising flour or plain,flour with added baking powder and 200,grams of eggs which is the equivalent of,four eggs so let's start off with my,regular six inch size so i always bake,my cakes in two tins and then cut each,cake in half to get a total of four,layers and usually in each tin i weigh,out about 470 grams of batter into each,to ensure they're both even,so that's one cake same again,and there you go you have two evenly,filled six inch tins now let's focus on,the smaller size so this is now a four,inch cake and i've got two four inch,tins here and i forgot to say this,before but it's obvious they're both,greased and lined with paper so the cake,doesn't stick,now because four inch is two inches less,than the six inch we're actually going,to half the recipe so it's the same,exact recipe but when you're making,multiple tears at a time you can,actually make all the batter and then,you just need to know how much you weigh,into each tin and don't worry i've,written all the quantities of how much,to weigh in each tin in the description,box below so four inch tins need half,the batter of a six inch tin so i'm,going to weigh roughly,235 grams into each of these tins,because that is,475 in half roughly,and once again two evenly lined cake,tins and when you put the four inch tin,next to the six inch tin you can tell,already that the cake batter has,actually come to pretty much the same,height which means that these are going,to be really consistent once baked as,well so once again just to recap four,inch tins require half the amount of the,six inch tins so i'm just going to leave,these to the side now,and focus on the eight inch tins so,eight inches is two inches larger than,the six inch cake so what it needs is,doubling the recipe of the six inch so,for the four inch we halved it for the,eight inch we're doubling it which means,there was 475 grams in each of the six,inch tins so there's going to be double,in each of the eight inch tins which is,950 grams this is really when cake mask,comes into play now a little trick that,i have to weigh into larger tins where,it may not necessarily fit on the scale,because it can cover the numbers,get a smaller tin place that on first,and then put the larger tin on top now,it may seem a bit scary but it's,absolutely fine and secure just make,sure that it's pretty centered and you,can go ahead and weigh your cake batter,so in this mixer bowl i have exactly,double the six inch recipe which is 500,of everything so hopefully this batter,will fill these two tins exactly that's,one,and of course don't forget to set your,scale each time to zero so you're taking,into consideration the weight of the tin,as well there we go the six inch tin is,still safe and then we have our two,evenly measured eight inch cakes so,again to recap this was double the,amount of the six inch recipe which,means there was 500 grams of butter 500,grams of sugar 500 grams of flour and,eight eggs which is the equivalent of,400 grams of eggs and when you put them,all together you can really see how even,out the cakes are so basically what you,do is every two inches bigger you add,another recipe to it so for example,let's call the six inch recipe my batch,recipe so,the four inch is half of one batch the,eight inch is two times one batch so if,you then go up to a ten inch which is,obviously even larger this is three,times the batch so three times the,amount that goes into a six inch recipe,i.e for me it's 750 butter 750 sugar etc,then when you go even bigger to a 12,inch cake,this is a serious size cake it's four,times the batch so it's 1 000 grams or a,kilo of butter sugar flour etc so this,is my really easy way of multiplying my,cake recipe and like i said whatever,cake recipe you use just count it

Chocolate Sponge Cake Recipe / Homemade ( Round '10 inch)

Chocolate Sponge Cake Recipe / Homemade ( Round '10 inch)

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The Most AMAZING Vanilla Cake Recipe

The Most AMAZING Vanilla Cake Recipe

today i'm teaching you how to make the,only vanilla cake recipe you'll ever,need and if you like this video don't,forget to hit that like button and,subscribe hey you're watching preppy,kitchen where i john canel teach you how,to make delicious homemade dishes to,share with your family and friends this,cake will be ready before you know it so,let's get started first off set your,oven to 350 and prep your two eight inch,pans you could also make this with three,six inch pans if you want i'm gonna give,the sides a nice bit of butter,a little for the bottom,and then just place that sheet right,there,a circle of parchment paper is your,insurance for no broken or cracked cakes,when they release that is heartbreak for,this cake we're using two and a half,cups or 280 grams of all-purpose flour,this cake will be the best if you,measure your flour the right way which,is with a scale if you're not using a,scale fluff the flour up and then,sprinkle it into your measuring cup,now we're adding three quarters of a,teaspoon of salt,and two and a quarter teaspoons of,baking powder,now we're going to sift it up and whisk,it up,now we're going to sift it out and whisk,it up,set it aside,right let's get that stand mixer,for this cake we're using three quarters,of a cup or 170 grams of room,temperature unsalted butter and room,temperature means you can press into the,butter and it'll yield to the touch,we're gonna cream the butter up so it is,nice and smooth before we add the sugar,and while i cream it up we can crack,three eggs into a small bowl you do not,want any shells in your delicious,vanilla cake,our butter is nice and creamed up you,can always scrape the bowl down a little,bit before you add another ingredient in,we want a homogeneous mixture,now we're going to add 1 and 2 3 cups of,granulated sugar that's 333 grams add it,in while it's mixing increase to high,and get it nice and fluffy mix for 3,minutes,looks fluffy on top but not so much on,the bottom so we're gonna scrape it down,look at this this is not fluffy,just scrape it down and mix it up,once it's light and fluffy we're gonna,add three eggs in one at a time let the,first one incorporate before you add the,next otherwise you'll have an egg soup,on top and solid butter on the bottom,plastic,now it's time for a tablespoon or 15 ml,of a nice vanilla this is the primary,flavor in the cake so,don't skimp on it if possible,in you go,the smell is amazing,one last scrape down and then we're,gonna add the dry mixture and the,buttermilk in alternating batches,bring that flour back i also measured,out one cup of buttermilk and just like,with the eggs if possible everything,should be room temperature you don't,want to add ice cold ingredients into an,oven because then the cake won't bake,really evenly you want it to bake,nicely throughout so it's pretty flat if,you don't you're going to have a big,dome on the top and the edges will be,burnt,okay this looks beautiful,really loose,light colored mixture if it looks a,little bit broken don't worry it's all,going to come together once we add the,flour as long as it's homogeneous you're,in the right,we're going to mix also on,lowest speed you do not want to over mix,cake batter that will get you in trouble,just,sprinkle it in,let it mix a bit and then add in,a third of the buttermilk,repeat we're going to mix this until,it's almost combined i do not want to,see it fully mixed in because we're,going to finish the cake batter off by,hand,right now there's a lot of chunks of,flour probably some butter hanging out,here there but we're going to use our,spatula and bring this all together if,you over mix your cake batter it'll look,perfect when it comes out of the oven,but as soon as it cools down it'll,contract it'll be kind of gummy and,tough and just not melt in your mouth,amazing you do not want to develop the,gluten,this is ready to go into our pans so,let's get those up you should have just,about 600 grams of cake batter per pan,so you can use a scale or eyeball it,either way i love using my scale,i'm only mentioning it because i,actually get a lot of questions on how,many grams of cake batter,per pan so that's the answer,give your pans a quick tap just to get,any big air bubbles out and you can also,tap the sides to help them level out,then they go into the oven at 350 but,i'm gonna use cake strips because i like,my layers to be perfectly flat with no,trimming because that's wasted cake,350 for about 30 minutes,while my cake was cooling i whipped up a,batch of my simple vanilla buttercream,click up here for that recipe it is,delicious and so easy,right,before you use any buttercream just use,your spatula to press any air bubbles,out so it decorates up nice and smooth,transfer your frosting to a piping bag,and let's get to work,i'm working directly on a cake plate,just add one dot of buttercream on the,bottom,place that cake layer in the center,we're going to cover this with a,generous layer of buttercream frosting,give it a qui