Still trying to figure out why bake a sponge cake on a quarter-sheet pan to then cut rounds out of it. Isn't it easier to just bake it on 2 round pans? Or am I missing some secret piece of ancestral baking wisdom here.
Based on Christina Tosi's opinion, using sheet pans can ensure a more even bake throughout (no overcooked edges and no undercooked middles). Plus, she keeps the sides of her cakes unfrosted to show off the layers inside. If you are using round pans, you can't do that unless you bake them in larger round pan and cut the brown edges, which means an extra work. Lastly, I think using sheet pans are more efficient for her bakery mass production. You don't need to divide the batter into 2-3 different pans, no need to cut parchments into little pieces, easier in-and-out from the oven, pans are easier clean up, etc.
I plan to use 7” round pans and cut the 6” cakes from that. I also plan to use a piping bag (w/no tip) to put on the frosting, seems like it would be easier than a spoon
As you can see, the frosting is quite thin. I don't think it will hold up that long at room temperature. I recommend buttercream or ganache frosting for wedding cakes.
My birthday crumbs turned out so hard and like biscuits. I tried this twice. Both times the same results. I don’t think it’s the oven and I tried baking it for 10 min but they were still too hard. Any advice?
@@JajaBakes oh so the key was just refrigerating them? But I’ve eaten the milkbar cake and those bits are usually not rock hard, they’re usually soft. Idk I felt like something was wrong.
this is so good. Thank you for sharing
Still trying to figure out why bake a sponge cake on a quarter-sheet pan to then cut rounds out of it. Isn't it easier to just bake it on 2 round pans? Or am I missing some secret piece of ancestral baking wisdom here.
Based on Christina Tosi's opinion, using sheet pans can ensure a more even bake throughout (no overcooked edges and no undercooked middles). Plus, she keeps the sides of her cakes unfrosted to show off the layers inside. If you are using round pans, you can't do that unless you bake them in larger round pan and cut the brown edges, which means an extra work. Lastly, I think using sheet pans are more efficient for her bakery mass production. You don't need to divide the batter into 2-3 different pans, no need to cut parchments into little pieces, easier in-and-out from the oven, pans are easier clean up, etc.
I did the sheet pan and I thought the same. Made this several times and it comes out very dry
I plan to use 7” round pans and cut the 6” cakes from that.
I also plan to use a piping bag (w/no tip) to put on the frosting, seems like it would be easier than a spoon
I enjoyed this so much. Thank you :)
❤from Kerala
Awesome! Joe does this icing hold up after a few hours at room
Temp? My friend wants it for a wedding!
As you can see, the frosting is quite thin. I don't think it will hold up that long at room temperature. I recommend buttercream or ganache frosting for wedding cakes.
Como fazer a farofa? Vai ao forno?
Good...
Dope!!
My birthday crumbs turned out so hard and like biscuits. I tried this twice. Both times the same results. I don’t think it’s the oven and I tried baking it for 10 min but they were still too hard. Any advice?
The crumbs are supposed to be crunchy and hard. After assembling and refrigerating the cake, they will soften a bit.
@@JajaBakes oh so the key was just refrigerating them? But I’ve eaten the milkbar cake and those bits are usually not rock hard, they’re usually soft. Idk I felt like something was wrong.
I tell u why I used to mass produce this cake and this isn't how we make it
@@DanielaAndBenny4ever oh can you tell me how to make the crumbs???
@@susuhabibi it's mostly shortening
I’m not going to bother trying.