Perhaps there is an answer lower in the comments, but regarding the broken cake, clever idea but I'd definitely be worried when the cake was ready to be cut. Sitting at room temp (like a birthday party), I would imagine, especially a two layer cake (normal home height) would fall apart in the repaired area, when it was cut. also, the same problem of "crumbling" when you repair the sunken middle. The cake would "look" fine from the outside but be crumbly where it was repaired. Just the thoughts of another cake baker, but not a cake boss! Love your videos.
Thank you so much , this really helps the beginner. Well explained . For point 1 keep the cake in freezer in freezer for 20 mins should we cling wrap it ?
Hallo Jillian, I want to ask the tip about sunken cake. My cake batter curdles before baking. Can I use the same tip to smooth it that you have used for smoothing icing?
Hi Faiza, thanks for watching. Sometimes if you experience curdled cake batter there's a few reasons 1) Butter and eggs are too cold prior to creaming with sugar. Use room temperature butter and eggs. 2) You haven't creamed the butter/sugar mixture enough - add one egg at a time and thoroughly cream it into the butter/sugar mix before adding another 3) There's too much fat (butter) and eggs to your flour mixture. Try adding a tiny bit of extra flour (1 tablespoon at a time) and see if it comes together for you. If it doesn't then there's something wrong with the dry/wet ratio in your recipe. Hope these points help you! Let me know. J
You're welcome Ramona! Cakes get that moisture on the top after a few hours due to the sugar molecules liquifying in the air. I consider it the best part of the cake!
Oh wish I had watched your video before. I made a cake with banana and it takes yuck with no sugar in it. Today I blend everything again and set it to bake but forgot to add baking soda and baking powder in second time. I baked it for 1 hour but still the centre batter is soft liquidy. Should I blend whole thing third time and add baking powder n soda and try baking it again ?
I would recommend starting over again since you’ve applied heat and the flour has started setting on the edges. There’s not a lot you can do to salvage it once that’s happened. Plus if you try and blend it again the gluten will develop and make it really tough! Good luck for next time and let me know how it goes! J
@@JillianButler it worked actually. After having baked for one hour. I did not remove it immediately but let the cake sit in the same temperature for another 20mins . Then I removed the cake and put it immediately in the fridge for overnight. Next day it had set well. Though it was slightly moist from how I prepare everytime but it could hold the texture and did not crumble
Hi Aarvi, thanks for watching. I'm happy to help - can you answer the following questions and maybe we can figure it out together: 1) Do you have a fan-forced oven or traditional oven? 2) What temperature are you baking at? 3) Do you have a free-standing oven thermometer in your oven so you know the real temperature of your oven?
Hi Olivene! I would just see how it turns out! Some cakes can be an “all in dry” ingredients method where you put wet ingredients in then dry so let me know how it went! Happy baking! J
Hi Tiyanandu, this will be the next video I post in my 2 Minute Tuesdays series! Turn on your notifications to know when I post it, if you haven't already! Cheers, J
I threw away the buttercream like 10 times n the last two days 😢 today I finally did it. I didn’t know I could fix it till watching this. I came here to fix a broken to pieces layer.😅
Hi Mahoro, thanks for your question. The addition of a flavoured essence or extract will always work! So, 1 teaspoon of either vanilla, butter, almond, lemon, orange (etc) flavours in a cake really boost the smell!
Jillian, thank you for sharing these helpful tips. I'm a new baker and I'm learning everything from scratch. I'm so glad I found you on TH-cam. Now I'm off to find you on Instagram lol
Hi Yamna, great question! Take your palette knife and give it a swoosh and swish to make it look like you designed it like that!! Happy decorating and Happy Holidays! J
@@yamnafarrukh2815 ahh k well then you’ll have to smooth the area with a hot palette knife. Dip your palette knife in hot water then dry it before you smooth out the damaged area of cream and that makes it super smooth!
Welcome back! I have a tip! For lumpy icing, I press it through a sturdy sieve with a spatula! It either smoothes out the lumps or keeps it and I can... You know... Eat them cause, well, it's still icing 😉🙄🥰 I am interested in trying a trick I wonder if you've tried: melt a bit of buttercream with food colouring, then mix that into the bigger batch. It's supposed to yield a much richer colour. Have you tried this? Tip#2 baking strips! Great to keep level cakes, and great to use instead of a Bain Marie with cheesecake!
Hi Aggie A! Thank You! Great tips for the Jillian Butler community - we love it so keep em comin'! I've tried the food colouring trick and it WORKS! Happy baking J
I'm watching from Spain because my Christmas cake broke in half when adding more brandy. Your video was most useful, thanks .❤
I came here looking for tips on what do when the cake layer breaks and did not leave disappointed! Thank you! *stepping away from the trashcan*
I'm so happy - yes - step away from the trash can!! It can always be turned into cake truffle balls at worst case scenario!! Happy Baking! J
Me too! 😆
It's been a while happy to see you again
Thank you so much for solving all my cakes baking problems.
Wow, I want weekly videos pls. Sooo much to learn. Love this 🙌🏾 ps. You’re hilarious xxx
Thanks Andy, love you!!
Happy to see you again!❤
You're truly amazing dear.. Thank you so much for sharing this precious tips 😊
Wish you all the best & health & happiness 🌷
thank you soo much for the information like mheen i don't even know how to appreciate what to do
Perhaps there is an answer lower in the comments, but regarding the broken cake, clever idea but I'd definitely be worried when the cake was ready to be cut. Sitting at room temp (like a birthday party), I would imagine, especially a two layer cake (normal home height) would fall apart in the repaired area, when it was cut. also, the same problem of "crumbling" when you repair the sunken middle. The cake would "look" fine from the outside but be crumbly where it was repaired. Just the thoughts of another cake baker, but not a cake boss! Love your videos.
Indeed useful tips.
Great Tips. Thank you so much
As soon as I heard you go "waah waah" on the broken cake layers, I hit 'Subscribe' :-D
Thanks a million, you just saved me, I had an order and had a very crumbly cake, but gotta how to fix this
Thank you so much , this really helps the beginner. Well explained . For point 1 keep the cake in freezer in freezer for 20 mins should we cling wrap it ?
Hi Judy, thanks for watching! No, you wont need to use cling wrap for cooling the cake before/during the icing process. Happy decorating! J
Welcooooome baaaaack I love your personality !!!
thank you Miss Jillian..new subscriber here..and a newbie in baking...hope I can have just 1 from your stand mixer...Merry Christmas and God bless..🙏💖
This video was great, I just subbed!
Thanks Peach!!!
Thanks for the tips 💘
Can’t wait
Thank u so much for this
Hello this is good and made making cakes taster and better so ye welcome back
Thank you 😋love you son!
Yeah I have one most best idea to fix destroyed cake
Merci🙏
Welcome back❤️😍
Hallo Jillian, I want to ask the tip about sunken cake. My cake batter curdles before baking. Can I use the same tip to smooth it that you have used for smoothing icing?
Hi Faiza, thanks for watching. Sometimes if you experience curdled cake batter there's a few reasons
1) Butter and eggs are too cold prior to creaming with sugar. Use room temperature butter and eggs.
2) You haven't creamed the butter/sugar mixture enough - add one egg at a time and thoroughly cream it into the butter/sugar mix before adding another
3) There's too much fat (butter) and eggs to your flour mixture. Try adding a tiny bit of extra flour (1 tablespoon at a time) and see if it comes together for you. If it doesn't then there's something wrong with the dry/wet ratio in your recipe.
Hope these points help you! Let me know. J
such an underrated channel😐
Thank you for the video tutorial . Please explain why cake becomes moist wet on top after a few hours ?
You're welcome Ramona! Cakes get that moisture on the top after a few hours due to the sugar molecules liquifying in the air. I consider it the best part of the cake!
Great job! Thanks for the shout out (Laurel of MomsMinivan)
Any time!
Oh wish I had watched your video before. I made a cake with banana and it takes yuck with no sugar in it. Today I blend everything again and set it to bake but forgot to add baking soda and baking powder in second time. I baked it for 1 hour but still the centre batter is soft liquidy. Should I blend whole thing third time and add baking powder n soda and try baking it again ?
I would recommend starting over again since you’ve applied heat and the flour has started setting on the edges. There’s not a lot you can do to salvage it once that’s happened. Plus if you try and blend it again the gluten will develop and make it really tough! Good luck for next time and let me know how it goes! J
@@JillianButler it worked actually. After having baked for one hour. I did not remove it immediately but let the cake sit in the same temperature for another 20mins . Then I removed the cake and put it immediately in the fridge for overnight. Next day it had set well. Though it was slightly moist from how I prepare everytime but it could hold the texture and did not crumble
Thank you so much!
Loved ur suggestion
Can you plz explain why I never have a nice level cake after bake? I mean I always get a middle bump on cakes 😬😬
Hi Aarvi, thanks for watching. I'm happy to help - can you answer the following questions and maybe we can figure it out together:
1) Do you have a fan-forced oven or traditional oven?
2) What temperature are you baking at?
3) Do you have a free-standing oven thermometer in your oven so you know the real temperature of your oven?
I mixed the sugar into the cake mix without creaming the butter & sugar first. What can I do?
Hi Olivene! I would just see how it turns out! Some cakes can be an “all in dry” ingredients method where you put wet ingredients in then dry so let me know how it went! Happy baking! J
missed you..!!!
Please tell about whipped cream
Hi Tiyanandu, this will be the next video I post in my 2 Minute Tuesdays series! Turn on your notifications to know when I post it, if you haven't already! Cheers, J
I threw away the buttercream like 10 times n the last two days 😢 today I finally did it. I didn’t know I could fix it till watching this. I came here to fix a broken to pieces layer.😅
Hi Carla, thanks for watching- soo great to hear that you learned something new and can save your buttercream now!!! Happy icing!!
Hello Jillian how do I make sure my cake has a nice smell
Hi Mahoro, thanks for your question. The addition of a flavoured essence or extract will always work! So, 1 teaspoon of either vanilla, butter, almond, lemon, orange (etc) flavours in a cake really boost the smell!
Jillian, thank you for sharing these helpful tips. I'm a new baker and I'm learning everything from scratch. I'm so glad I found you on TH-cam. Now I'm off to find you on Instagram lol
You are beautiful talented
Superb
Thanks 🤗
How to fix the finger touch mark on the fresh cream settled cake?
Hi Yamna, great question! Take your palette knife and give it a swoosh and swish to make it look like you designed it like that!! Happy decorating and Happy Holidays! J
@@JillianButler But whole cake is plain so how we make texture just on a small part?
@@yamnafarrukh2815 ahh k well then you’ll have to smooth the area with a hot palette knife. Dip your palette knife in hot water then dry it before you smooth out the damaged area of cream and that makes it super smooth!
@@JillianButler Okay will try this next time and then let you know. Thank you for your guidance.
Love your videos, so informative and entertaining I was laughing all along :D
Hy please I'm a new baker need some help
What if it's a 2 layer cake though?...ur example showed 3 layer
Hi Arima, at 4.50 min I talk about the 2 layer cake - you need to put the broken cake layer on the bottom. Hope this helps and thanks for watching! J
Welcome back! I have a tip! For lumpy icing, I press it through a sturdy sieve with a spatula! It either smoothes out the lumps or keeps it and I can... You know... Eat them cause, well, it's still icing 😉🙄🥰
I am interested in trying a trick I wonder if you've tried: melt a bit of buttercream with food colouring, then mix that into the bigger batch. It's supposed to yield a much richer colour. Have you tried this?
Tip#2 baking strips! Great to keep level cakes, and great to use instead of a Bain Marie with cheesecake!
Hi Aggie A! Thank You! Great tips for the Jillian Butler community - we love it so keep em comin'!
I've tried the food colouring trick and it WORKS!
Happy baking J
Cool! Thanks! 🥰
Hi
Made me laugh