Excellent tutorial. That caramel filling looks like our "dulce de leche", here in Argentina we use "dulce de leche repostero", which is stiffer, has more consistency, doesn't spread out, even we use it to make the dam around the cake border, because helps to hold more liquid filling and prevent to come out, but of course we use piping bag to fill because it's like difficult to put it with spoon... you have to try it, although it's more sweet.
Hi I love cake decorating but I am still so young my family doesnt like buttercream they like whipped cream on cakes and my sister doesnt let me try buttercream recipes and whipped cream is so difficult to do stencling on so can you please recommend a type of buttercream which tastes a bit like whipped cream and gets stiff when cold does ermine buttercream do the job?
Hi! Thank you for your videos. Quick question, how do you know the ratio for each pan, I’m starting this baking journey and have a lot to learn. Also, is there any beginner friendly that you would recommend? Thank you for the amazing videos!!
Hi! You can weigh the batter by putting a pan on the scale, pressing zero and then adding however much batter you guess is half or a third (depending on whether you're using 2 or three pans). Switch back and forth between your pans, adding a little at a time until they all weigh the same. OR you can use a measuring cup and add a cup at a time to each pan, rotating between them, and that way they'll all have about the same at the end. What kind of beginner friendly things are you looking for? I have a free course on my cake school that teaches 10 simple frosting techniques (britishgirlbakes.teachable.com/p/free-course) and there's also a course called The Basics of Cake that teaches everything about how to mix, bake, assemble, frost, decorate, store, transport and serve cakes (britishgirlbakes.teachable.com/p/the-basics-of-cake)
Thank you for this review. I have gotten away from cake decorating but now a good friend has requested carrot cake with cream cheese frosting. Anything special or different here? Thanks again.
Cream cheese frosting is trickier to work with because it's not nearly as stiff as buttercream. Having cold cake layers helps because they'll chill the filling as you're assembling the cake and that will help prevent sliding of the cake layers. Definitely chill the assembled cake in the fridge for at least 30 minutes before frosting it so that it holds its shape. Good luck!
@@BritishGirlBakes I took your advice, and the refrigerator was my friend! I made a "practice cake" for a family party - it turned our very well. Your follow-up videos will help me to correct the one or two things I did wrong. 🙂 Thank you very much!
Greta questions! I don't notice a difference in the sweetness since it's such a small amount of liquid. I don't recommend changing the amount of sugar in the batter because the consistency can change even with small differences in quantities of the ingredients.
The longer you mix it, the lighter it gets and you can add a tiny bit of violet colour to whiten it. Adding too much vanilla will colour it and it also depends on the butter you use
That can happen! To avoid it you can lower the baking temperature (I baked these at 325 degrees F) and use baking strips to slow down the baking of the outer parts of the cake so that they don't burn and dry out :)
@BritishGirlBakes of course! I think you suggested this before and I forgot. I seem to be on a hiatus of cake making but always miss it when i see another of your wonderful videos!
This is dulce de leche thinned out with milk. Nestle make it in a tin/can and other brands usually sell it in jars in the aisle where you find cake ingredients like chocolate chips, or with the jams and honey.
See Emily's reply above to @pattystein3143 Bake them at a lower temperature (she used 325oF) and use baking strips around the outside of the cake pans. She shows how to do that in some of her other videos. Generally high doming is because of too high an oven temperature, or sometimes too much raising agent, or both.
Hi! Yes, this is one tier with 4 cake layers. I have tutorials on how to stack a tier cake here: Part 1 th-cam.com/video/TjGi_j4STd4/w-d-xo.html and Part 2 th-cam.com/video/Ns7k4x_PEa4/w-d-xo.html
One of the best parts of her videos is her cheerful smile ☺️☺️☺️
Thank you so much!
Hi , thanks for another helpful video , your instructions are so clear and you make the difficult things really simple.
Thank you for such a lovely comment!
Excellent tutorial. That caramel filling looks like our "dulce de leche", here in Argentina we use "dulce de leche repostero", which is stiffer, has more consistency, doesn't spread out, even we use it to make the dam around the cake border, because helps to hold more liquid filling and prevent to come out, but of course we use piping bag to fill because it's like difficult to put it with spoon... you have to try it, although it's more sweet.
Yes! This is dulce de leche thinned out will some milk!
This is extremely similar to my culinary school instructions good job!
Yo this is the best cake tutorial..I seen ....❤❤❤
Wow, thank you so much!
Awesome 🥮 Thanks for sharing. Be safe.
Hi I love cake decorating but I am still so young my family doesnt like buttercream they like whipped cream on cakes and my sister doesnt let me try buttercream recipes and whipped cream is so difficult to do stencling on so can you please recommend a type of buttercream which tastes a bit like whipped cream and gets stiff when cold does ermine buttercream do the job?
Yes, ermine frosting is a great option!
Hey, great video! thank you for sharing! do you have the recipes for the cakes, frosting and syrope?
Yes! All of my recipes are on www.britishgirlbakes.com :)
Thank you for the pro tips!
Excellent video🙏🏼
So glad you liked it!
Hi!
Thank you for your videos. Quick question, how do you know the ratio for each pan, I’m starting this baking journey and have a lot to learn. Also, is there any beginner friendly that you would recommend?
Thank you for the amazing videos!!
Hi! You can weigh the batter by putting a pan on the scale, pressing zero and then adding however much batter you guess is half or a third (depending on whether you're using 2 or three pans). Switch back and forth between your pans, adding a little at a time until they all weigh the same. OR you can use a measuring cup and add a cup at a time to each pan, rotating between them, and that way they'll all have about the same at the end.
What kind of beginner friendly things are you looking for? I have a free course on my cake school that teaches 10 simple frosting techniques (britishgirlbakes.teachable.com/p/free-course) and there's also a course called The Basics of Cake that teaches everything about how to mix, bake, assemble, frost, decorate, store, transport and serve cakes (britishgirlbakes.teachable.com/p/the-basics-of-cake)
Thank you ❤
You're welcome 😊
Thanks for the video 😊
My pleasure 😊
Thanks for sharing ❤️
My pleasure!
Thank you for this review. I have gotten away from cake decorating but now a good friend has requested carrot cake with cream cheese frosting. Anything special or different here? Thanks again.
Cream cheese frosting is trickier to work with because it's not nearly as stiff as buttercream. Having cold cake layers helps because they'll chill the filling as you're assembling the cake and that will help prevent sliding of the cake layers. Definitely chill the assembled cake in the fridge for at least 30 minutes before frosting it so that it holds its shape. Good luck!
@@BritishGirlBakes I took your advice, and the refrigerator was my friend! I made a "practice cake" for a family party - it turned our very well. Your follow-up videos will help me to correct the one or two things I did wrong. 🙂 Thank you very much!
What size pans are you using? Great video!
Thank you! 8"
Thank you so much.
You're welcome!
If I freeze the cake layers, at what point do I add simple syrup?
I recommend adding it before freezing because it will absorb best when the cakes are at room temperature
I had a leaning cake today. My filling wasn’t damed. My cake was lopsided 😅😅😅😅. Great tips ❤❤
I'm so happy this was helpful!
Does simple syrup make the cakes taste sweeter ??
If so, shall we add less sugar to the batter ??
Greta questions! I don't notice a difference in the sweetness since it's such a small amount of liquid. I don't recommend changing the amount of sugar in the batter because the consistency can change even with small differences in quantities of the ingredients.
@@BritishGirlBakes perfect ... thank you so much 💓 💗
How do you get your buttercream so white?
The longer you mix it, the lighter it gets and you can add a tiny bit of violet colour to whiten it. Adding too much vanilla will colour it and it also depends on the butter you use
Yes I mix for about 10 minutes but haven’t tried the violet trick yet. Might give that a go.
Type of butter
With the thickness of the cake, do you have trouble getting it to bake fully through? In other words, the sides are overdone and the middle is soupy.
That can happen! To avoid it you can lower the baking temperature (I baked these at 325 degrees F) and use baking strips to slow down the baking of the outer parts of the cake so that they don't burn and dry out :)
@BritishGirlBakes of course! I think you suggested this before and I forgot. I seem to be on a hiatus of cake making but always miss it when i see another of your wonderful videos!
Watching from Malawi am learning a lot
So happy to hear that!
What size pans did you use?
8" pans
What thickness? Height? Thanks 😊
Hi... I'm from India❤
Could you tell me how do you make caramel cream for cake filling.
This is dulce de leche thinned out with milk. Nestle make it in a tin/can and other brands usually sell it in jars in the aisle where you find cake ingredients like chocolate chips, or with the jams and honey.
woa i love you
How is the cake so flat out of the pan? Mine dome so much
See Emily's reply above to @pattystein3143 Bake them at a lower temperature (she used 325oF) and use baking strips around the outside of the cake pans. She shows how to do that in some of her other videos. Generally high doming is because of too high an oven temperature, or sometimes too much raising agent, or both.
Exactly what @fionaclaphamhoward5876 said :)
@@BritishGirlBakes you've taught us well ❤️
How do do tiers? Such as a wedding cake? Would this be considered one tier? I am interested baking wedding cakes.
Hi! Yes, this is one tier with 4 cake layers. I have tutorials on how to stack a tier cake here: Part 1 th-cam.com/video/TjGi_j4STd4/w-d-xo.html and Part 2 th-cam.com/video/Ns7k4x_PEa4/w-d-xo.html
🇩🇿❤️❤️❤️
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