@@Its_Tyronehes That means Nigeria is a hot country, and it could burn this plane up. Causing no survivors. And I don’t wanna die, I am not going to Nigeria 💀
Cool anyway here’s the recipe for a basic cake Step 1: Prepare Baking Pans No one wants a cake to stick to the pan, so it’s important to prep your pans before pouring in the batter. With the exception of angel food and chiffon cakes, most recipes call for greasing and flouring the pan or lining the pan with waxed or parchment paper. As for selecting the right type of baking pan to use, our Test Kitchen prefers shiny pans, which absorb less heat and produce a golden crust. Pans with a dark or dull finish absorb more heat and may burn your crust, so if you’re using one of these, reduce your oven temperature by 25°F and check on the cake 3-5 minutes earlier than the recipe suggests. Step 2: Allow Ingredients to Reach Room Temperature Many recipes require cake ingredients, such as eggs and butter, to stand at room temperature. This allows the butter to blend easily with other ingredients, and the eggs will yield a higher cake volume. (For food safety reasons, don’t leave the eggs at room temperature for more time than specified in the recipe.) Test Kitchen Tip: Never use melted butter when softened butter is called for. It will ruin the cake’s texture. Step 3: Preheat the Oven When a cake bakes too quickly, it can develop tunnels and cracks; too slowly, and it can be coarse. Allow your oven to preheat for at least 10 minutes, and use an oven thermometer to be sure it’s reached the proper temperature. If you’re using dark cake pans, you’ll want to reduce the oven temperature called for in your recipe by 25°F. Step 4: Stir Together Dry Ingredients Dry ingredients usually include flour, baking powder and/or baking soda, and salt. Rather than adding each dry ingredient individually to the batter, whisk them together in a bowl beforehand. That way you’ll know the ingredients will be equally distributed throughout the batter. Step 5: Combine the Butter and Sugar Wondering how to make a cake with a light, airy crumb? Creaming butter and sugar is the most important step. Here’s how: Using a mixer on medium to high speed, beat the butter for 30 seconds. Generally, a stand mixer requires a medium speed for this step, but a hand mixer requires a higher speed. Add the sugar (and vanilla if the recipe calls for it) and beat the mixture on medium speed until it is combined and has a light, fluffy texture. This will take 3 to 5 minutes. (Do not cut this short.) Scrape the bowl occasionally while beating. Tiny bubbles will be created as the butter and sugar are combined, which will give your cake that light, fluffy texture. Step 6: Add Eggs One at a Time Add the eggs (or egg whites) one at a time, beating well after each. Their protein creates a structure around the air bubbles that will maintain the texture. Test Kitchen Tip: Break the eggs individually into a custard cup or small bowl first. This way, if you get shell fragments, you can easily fish them out of the cup, rather than trying to get them out of the batter. Step 7: Alternate Adding Dry and Wet Ingredients Alternate between adding some of the dry mixture and some of the milk (or whatever liquid is specified in your recipe) to the butter-egg-sugar mixture, beating on low speed after each addition until everything is combined. Begin and end with the flour mixture, as when liquid is mixed into flour, gluten begins to form. Too much gluten makes for a tough cake, so be sure to start and finish with the flour, and be careful not to overmix once you’ve added liquid. Be careful not to overmix at this stage or you might get elongated, irregular holes in the finished cake. Step 8: Pour Batter into Pans and Bake Divide the batter evenly between the baking pans. Use an offset spatula to spread the batter in an even layer. Be sure to spread it to the pan’s edge. Bake your cake according to your recipe’s directions. Step 9: Check Cake for Doneness Overbaked cake equals dry cake, and no one wants that. Start checking the cake for doneness after the recipe’s stated minimum baking time, but avoid opening the oven door before then, so that the heat doesn’t escape. For creamed cakes, insert a wooden toothpick near the center of the cake. If the pick comes out clean (with only a crumb or two on it), the cake is done. If there is any wet batter on it, bake the cake for a few minutes more and test in a new spot with a new toothpick. Step 10: Cool the Cake Layers Let the cake layers cool in their pans on a wire rack for 10 minutes maximum. To remove the cakes from the pans, run a knife around the edges, which will loosen them from the sides of the pans. Place a wire rack over the top of each cake and flip the pan. Gently lift the pans off, being careful not to tear the edges of the cakes. If you used waxed or parchment paper, carefully peel the paper off the cake. Allow the cake to cool completely (about 1 hour). This is a key step to letting the cake firm up, making it less likely to break apart as you frost it. (And it keeps the frosting from melting as soon as you spread it!) Step 11: Assemble the Cake To avoid crumbs in your frosting, brush the cake layers with a pastry brush. Spread about a ½ cup of frosting over the first layer, then carefully top it with the next layer. Repeat until all the layers are stacked. Test Kitchen Tip: It takes about 2½ to 3 cups of icing to generously fill and frost a two-layer, 9-inch cake. For a three-layer cake, plan on using 3½ to 4 cups. Step 12: Add a Crumb Coat The secret to knowing how to frost a layer cake is a crumb coat. To do this, spread a very thin layer of frosting over the sides and top of the cake. This initial coat doesn’t need to look perfect; it’s another way to keep the crumbs out of the frosting. Let the cake stand for 30 minutes so the frosting sets up. Test Kitchen Tip: For a quick cleanup, tuck small pieces of waxed paper around and under the first layer, which should be on a cake pedestal or cake plate. Step 13: Frost and Decorate Using an offset spatula or table knife, generously spread the remaining frosting over the top and sides of the cake, swirling as you go. Once the cake is completely covered, go back and add more swirls as desired. Serve the cake within 2 hours or store in the refrigerator. How to Freeze Cakes So You’ve Always Got a Dessert on Deck Now that you know how to make a cake from scratch, keep practicing your cake decorating skills at home with different colored frosting, piping techniques, and toppings. For more cake ideas, here are some easy and elegant cake recipes to inspire your next baking session.
![USAB Showcase: Australia vs USA [OFFICIAL STREAM]](http://i.ytimg.com/vi/keiEr_MOaSQ/mqdefault.jpg)
This song actually hits hard when its slowed
Fax.
Fr
Yeah
Even if it is overused
Crashes 1960 new York mid air collision Arrow Air 1285 Fine Air 101 Nigerian Air 2120
"Fine air"
Now its called "bad air"
Good one mate
Nice one
shit air
💀
Your not funny
Japan airliners day 2 of asking for disaster
power!
@@kenjietheboy bro thinks hes jal123
@@sampon570shes*
@@kenjietheboyGPWS: SINK RATE
WOOP WOOP PULL UP X5
It for you 😊
Blud really think"Oh the name is fine air, Its will be fine to ride!"💀
its a cargo airline…
Oh sorry and thanks for correcting me
Bro this song SLAPS on slow and reverb
Facts
Emery worldwide 17
That fine air one just wanted to get a good parking spot💀
💀
Emery worldwide flight 17 has Left the chat
Yeah but bussin'
Also nation air
And Air Canada 621
Nationair is Nigeria airways
And united 173
This song is old but still good
Wow the edits is actually good with that sound
This song is fire
“The DC-8 has never had any crashes”
-Said no one ever
DC-8: *thinks* ..... Oh wait
ilyushin 62 and ilyushin 62m should be next
Tu 134 and Tu 154: 🥶🥶🥶🥶💀💀💀
Interflug flight 742 or 450
@@haiphucnguyen5861unblingen mid air
cant even escape nigeria man 💀💀💀
Wdym?
@@Its_Tyronehes That means Nigeria is a hot country, and it could burn this plane up. Causing no survivors.
And I don’t wanna die, I am not going to Nigeria 💀
I’m in Nigeria rn it’s 33degrees
@@Ligmab810 how?? My phone's broken....because Siri said in Nigeria it's 82 degrees 💀
@@Ligmab810 my phone is glitching 💀💀
Day 2 of instructions uncleared:
I subscribed after the front end of our 747 fell off!
Cool anyway here’s the recipe for a basic cake
Step 1: Prepare Baking Pans
No one wants a cake to stick to the pan, so it’s important to prep your pans before pouring in the batter. With the exception of angel food and chiffon cakes, most recipes call for greasing and flouring the pan or lining the pan with waxed or parchment paper.
As for selecting the right type of baking pan to use, our Test Kitchen prefers shiny pans, which absorb less heat and produce a golden crust. Pans with a dark or dull finish absorb more heat and may burn your crust, so if you’re using one of these, reduce your oven temperature by 25°F and check on the cake 3-5 minutes earlier than the recipe suggests.
Step 2: Allow Ingredients to Reach Room Temperature
Many recipes require cake ingredients, such as eggs and butter, to stand at room temperature. This allows the butter to blend easily with other ingredients, and the eggs will yield a higher cake volume. (For food safety reasons, don’t leave the eggs at room temperature for more time than specified in the recipe.)
Test Kitchen Tip: Never use melted butter when softened butter is called for. It will ruin the cake’s texture.
Step 3: Preheat the Oven
When a cake bakes too quickly, it can develop tunnels and cracks; too slowly, and it can be coarse. Allow your oven to preheat for at least 10 minutes, and use an oven thermometer to be sure it’s reached the proper temperature. If you’re using dark cake pans, you’ll want to reduce the oven temperature called for in your recipe by 25°F.
Step 4: Stir Together Dry Ingredients
Dry ingredients usually include flour, baking powder and/or baking soda, and salt. Rather than adding each dry ingredient individually to the batter, whisk them together in a bowl beforehand. That way you’ll know the ingredients will be equally distributed throughout the batter.
Step 5: Combine the Butter and Sugar
Wondering how to make a cake with a light, airy crumb? Creaming butter and sugar is the most important step. Here’s how:
Using a mixer on medium to high speed, beat the butter for 30 seconds. Generally, a stand mixer requires a medium speed for this step, but a hand mixer requires a higher speed.
Add the sugar (and vanilla if the recipe calls for it) and beat the mixture on medium speed until it is combined and has a light, fluffy texture. This will take 3 to 5 minutes. (Do not cut this short.) Scrape the bowl occasionally while beating. Tiny bubbles will be created as the butter and sugar are combined, which will give your cake that light, fluffy texture.
Step 6: Add Eggs One at a Time
Add the eggs (or egg whites) one at a time, beating well after each. Their protein creates a structure around the air bubbles that will maintain the texture.
Test Kitchen Tip: Break the eggs individually into a custard cup or small bowl first. This way, if you get shell fragments, you can easily fish them out of the cup, rather than trying to get them out of the batter.
Step 7: Alternate Adding Dry and Wet Ingredients
Alternate between adding some of the dry mixture and some of the milk (or whatever liquid is specified in your recipe) to the butter-egg-sugar mixture, beating on low speed after each addition until everything is combined. Begin and end with the flour mixture, as when liquid is mixed into flour, gluten begins to form. Too much gluten makes for a tough cake, so be sure to start and finish with the flour, and be careful not to overmix once you’ve added liquid. Be careful not to overmix at this stage or you might get elongated, irregular holes in the finished cake.
Step 8: Pour Batter into Pans and Bake
Divide the batter evenly between the baking pans. Use an offset spatula to spread the batter in an even layer. Be sure to spread it to the pan’s edge. Bake your cake according to your recipe’s directions.
Step 9: Check Cake for Doneness
Overbaked cake equals dry cake, and no one wants that. Start checking the cake for doneness after the recipe’s stated minimum baking time, but avoid opening the oven door before then, so that the heat doesn’t escape. For creamed cakes, insert a wooden toothpick near the center of the cake. If the pick comes out clean (with only a crumb or two on it), the cake is done. If there is any wet batter on it, bake the cake for a few minutes more and test in a new spot with a new toothpick.
Step 10: Cool the Cake Layers
Let the cake layers cool in their pans on a wire rack for 10 minutes maximum. To remove the cakes from the pans, run a knife around the edges, which will loosen them from the sides of the pans. Place a wire rack over the top of each cake and flip the pan. Gently lift the pans off, being careful not to tear the edges of the cakes. If you used waxed or parchment paper, carefully peel the paper off the cake.
Allow the cake to cool completely (about 1 hour). This is a key step to letting the cake firm up, making it less likely to break apart as you frost it. (And it keeps the frosting from melting as soon as you spread it!)
Step 11: Assemble the Cake
To avoid crumbs in your frosting, brush the cake layers with a pastry brush. Spread about a ½ cup of frosting over the first layer, then carefully top it with the next layer. Repeat until all the layers are stacked.
Test Kitchen Tip: It takes about 2½ to 3 cups of icing to generously fill and frost a two-layer, 9-inch cake. For a three-layer cake, plan on using 3½ to 4 cups.
Step 12: Add a Crumb Coat
The secret to knowing how to frost a layer cake is a crumb coat. To do this, spread a very thin layer of frosting over the sides and top of the cake. This initial coat doesn’t need to look perfect; it’s another way to keep the crumbs out of the frosting. Let the cake stand for 30 minutes so the frosting sets up.
Test Kitchen Tip: For a quick cleanup, tuck small pieces of waxed paper around and under the first layer, which should be on a cake pedestal or cake plate.
Step 13: Frost and Decorate
Using an offset spatula or table knife, generously spread the remaining frosting over the top and sides of the cake, swirling as you go. Once the cake is completely covered, go back and add more swirls as desired. Serve the cake within 2 hours or store in the refrigerator.
How to Freeze Cakes So You’ve Always Got a Dessert on Deck
Now that you know how to make a cake from scratch, keep practicing your cake decorating skills at home with different colored frosting, piping techniques, and toppings. For more cake ideas, here are some easy and elegant cake recipes to inspire your next baking session.
Fine air may not look fine💀💀💀
Bad air 101
It's funny that Ryanair never had an accident
Wait what ru serious 🤨
Probably the pilots are too scared to leave the airport
@@Domest1cye only 1 bad for a front gear emergency
The craziest part that all the DC-8 Crashes have 0 Survivors
That’s why it called the “dead chamber”
@@Imnotsus_12that's the dc-10
This edit and song slaps
Heard if DC-10
Now there is DC-8
Like father, like son
DC-9'1,2,3,4,5,6,7
Deaf people:😐
Blind people:💀
Blind people:🤩
@@DJLovePizzas75 no lol
Lemme fix this
Deaf people:😰
Blind people:💀
This is fire bro🔥🔥🔥
Fine air having a better parking then most of the cars💀
I love the edit, deserves more likes
Also I'm subscribed!
Thanks for subbing!
@@JapongsWorldOfficialnp!
Me too
Who said that plane had 0 crashes 💀
A380?
@@andiraandala2739I think the a380 have a crash the engine like broke or failed but the passengers survived but ur still correct
B787
@@Sinkk1977 he is not, the plane was repaired and could fly again, a crash is when the plane is damaged beyond repair
@@zinetheking ok
Il-62 pls 😄
I love your edits ❤
A350: I have no crashes
What about jal 516
@@dixyleyva9212 that's only one, so it's not enough for the amount for this type of vid. [Let's just hope no more will happen.]
Those 2 cars: **drifts**
Oh my God I just noticed that😂
@@Thumper24.I know the 2 cars were like: "nope i ain't getting hit by a goddamn plane"😂
*Japan Airlines Flight 350 has left the chat*
Stop
@@Idk67981What do you mean by that?
Thats good edit!
Friend: DC-8 has never had a crash😄
Me: … u sure abt dat?
Day 5 for asking B777
You forgot emery worldwide 17
All those DC eight crash have zero survivors
Fine air 101:move away cars let me get a place to stop
That last one got the n word pass💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀
Bruh💀💀💀💀💀💀💀
one time n pass☠☠☠☠☠
Racist
Nigerian is Nigerian, ya'll really think it's funny 💀 (Also 🇳🇪 don't count as n word 😬)
bruh. Im a Nigerian whos in love with aviation. Please dont say that..
Tokyo crash has left the chat
Uhm true i guess?
To forget emergency worldwide flight 17 Anyways great
D c_10
Fine air 101 got her first park💀
*"United Airlines Flight 2885 left the chat"*
It’s in the New York collision
It crashed because of a stall not a collision
@@Harry-transit what year 2001?
@@timothyarceo7815no that wasn’t part of 9/11 if your thinking that, it was a diff day
Chads that don’t wanna go to the dc-8 🗿🍷
👇
Nah this dude💀
Hi
Chads who know it’s retired 🗿🍷
Chads who dont beg for likes and know that every plane has a flaw and also know that the chad meme is dead🗿🍷
well i wish i could fly on it
Dude, that’s cracking that song is blowing me up
Bro you can actually sing it with the crash names and it syncs so good
Fine air 101 was actually 5 deaths because of the security guard and one person on the ground
Do 747 i think it would be interesting
The video gets perfect with the song slowed🔥🔥🔥🔥
Do IL-76 next
Such a good edit
_-Atleast I’m not as deadly as dc-8 😏-_
DC8: I have never had any crashes
My head: FINAIR 101 FINAIR 101!!!!!
em.....
Like… before you said it
In the video
Because I saw it on air crash investigations too many times…
@@RevXRCfine air was not soo fine
No wonder why McDonnell Douglas almost went out of business.....
Cool edit!!
The edit is 🔥🔥🔥🔥
Btw the song is by one of my fav musical artists :Tom Cardy check him out
DC-8=flying pencil but shorter and older💀
me and Japong:" We are surrounded by idiots..."
-A320 disater
My dumbass thought that the DC-8 was a Boeing 707 💀
this edit is so epicc!
I wanna see you do something from the military like the f5 freedom fighter, f6f corshair, f35 lightning II or maybe even the b29 superfortress
Grand Canyon mid air collision was a Lockheed something and a dc-7
Dc -9 pls i like ur vid😊
Bro isn’t actually an a geek he just likes crashes 💀
This is the real Death Chambers bruh 😅
"Fine air 101"
fine air doe be really fine 💀
Dc10 don't forget Air France 4590 (dc10 caused it)
Airbus a380:im the plane
Bro really gonna pull the Putin on us if we don't subscribe 💀
"Subscribe to not die in a plane" me is that a threat
Do 747 or a380 if you haven’t pls i subbed
Dc is literally the starting letters of death chamber aswell
Ah yes fine air
B777 Next And Im Subscired
"fine air"💀
Emery 17: *WHAT ABOUT ME?!*
that one person in the parking lot: "what in the heave-" **dies**
a security guard died in the fine air 101 accident
The first one recreated history :skull:
This song 👌🏻
DC:death count💀💀💀
Day 1 of asking for Qantas pls 🙂
Qantas never crashed
@@ameerzaffran6516 oh
Make one about the Ilyushin 96, it's one of my fav planes
i think the DC-8 is the only one who can talk with sound in this channel
Please do hawker siddilly trident (every variant)
The fact That there is no survival’s on here
Fine air: crashes
Ms.Puff:aha! Nice parking
Day 2- what about Southern Airways 242
Human Centipede 💀
Do DC10 next
Bro took pls sub to another level
Do B747 is my favorite plane and I subscribe
Do A380 THE AIRBUS ONE!!! ILOVE THIS VIDEO
@stefandeweij5474 Qantas 32 and Air France 66: bruh
"Ima drop in"
DC-10 & MD-11 pls 😄
Im Have The 1000st Comment😂❤
Actually in the 1960 a boy named Stephen baltz just survived united 826 but litterly died.
the dc-10+confidence=DEATH🔪
It’s pretty good when at 2.0X speed
Canada air 621 left the chat
Dc 3 crashes im subbed