Ma sha Allah! Your speech is simple, crisp and precise. The best thing about your videos is how you constantly keep smiling and the fact that you are so so humble. Reminds me the sunnah of Prophet Muhammad (pbuh). Please continue the good work even when you hit a million subscribers ( which is gonna happen soon In sha Allah). High chances many of us viewers might come out as pro bakers after following your videos😁.
Jazakallahu khair for your lovely comment! I'm glad to hear that you're enjoying the videos :). And haha a million subscribers would be amazing, and yes so many of you are already making such beautiful cakes! Thanks again for the support :)
Wow, thank you so much for sharing I'm making it now, I used to boil or use hot water but your method is very easy and saves time 💞 You make my baking journey easier God bless you richly sister❤️
your tutorials are now my go to!!!! ❤️😭 so good!!!. Also, can you please do a short video of choosing the gel colour or colour mill for each types of thing that we are making!? like I always get confused of what to use to mix the colour when it comes to buttercream, macaron, whipped cream or in a cake batter!? thank you so much x !!!!
Thank you so much for the lovely videos! I just came across your account yesterday and I have been binge watching it all night 🙈 You make everything look so easy, please never stop these videos 😭❤️ Also, could you please show how to make Gold Paint without using Vodka and instead use a Halal liquid? Also, would really appreciate your recipe for Cake sponges. Thank you so much! ❤️
Hello Hiba! :) Thank you so much for your lovely comments, and so glad to hear you're enjoying the videos! And thanks for the suggestions, will definitely keep them in mind for future videos :)
Hi, may I know when is the best time to put the simple syrup? Immediately when out from oven or wait till the cake is completely cool down? Btw, thanks for the amazing tips! :)
I really like your way of explaining it, really impressed so much ! You must go to different countries and open your own cafe💕 it's. A brilliant ideas. Actually you spoke so well, huge rounds must be done for you.
@@CakesbyMK ma'am I didnt only enjoyed the video , am literally much glad to tell that the way you explained the tiny thinggs and a bright future is ahead for you! You must go on and upload more vdos plj
Hi there! Hmmm I've never tried this before - it may work, but I usually just make a plain syrup with granulated sugar. Maybe taste it and see if it is thicker in density before using it on your cake (the icing sugar version) :)
Wonderfully explanatory. Literally SIMPLE syrup :D I've never tried to use it despite hearing about it all the time on different channels but I think I'll actually try it next time I make a cake! Thank you!
Hello MK. Do I need to wait till the simple syrup cools down a bit before spreading it onto my cake layers? I have subscribed to your channel. There are a couple of videos that I have watched lately & like what you do. Thank you & keep up the good work while being safe. ♥
Hi Serge! Yes you want to let your simple syrup come to room temp before pouring it onto your cake layers (otherwise it may melt the icing as you're stacking your cake). And thank you so much for subscribing, and glad to hear you're enjoying the content :D
I plan to make crumbed coated cake before 2 days cake cutting. Should sponge freeze first? Or get the coated cake ready to sit out the room temperature and help with moist/stable? Does syrup needed?
Hi there! I don't usually freeze my cakes, but you can make them ahead of time (say 2 days before) but then you will need to fully coat them with frosting within 24 hours of them being baked, and then once they're frosted, the frosting acts as a barrier which prevents the cake from drying out so you can keep it in the fridge after that and then take the cake out a few hours before it's going to be eaten to come to room temp :)
@@TXGR8 hi there! If the cake was dense then it was most likely like that when you first baked it. Double check that the recipe you used was followed correctly or maybe try a different recipe :)
Hello great video. My question is if I’m going to put the cake (just the bread part) in the freezer do I put the simple syrup before or after taking it out? Thank you in advance
Do simple syrup go on any flavor of cake or do you need to add certain things to the syrup depending on the cake flavor? Not sure if it will change the flavor at all ?
You can put it on any flavoured cake :) but you can also adjust it based on what you want, so for example you can add some flavouring or coffee to the simple syrup to add an extra dimension of flavour :)
Hi Jesse! Nope it doesn't :). Because the mixture is denser than normal water due to the sugar in it, the cake soaks up the liquid without making the cake soggy - just make sure you don't put too much! :)
Hi there! Just make sure the water is hot when you first mix in the sugar so that it dissolves, but after that once it comes to room temperature it doesn't need to be reheated :)
Hi Erin! Not too long. If you trim the tops of your cake layers to make them flat and the inside of the cake is exposed, it will only take a couple of seconds for the cake to absorb the simple syrup. If you haven't trimmed the tops then sometimes it can take a little longer :)
What is the right quantity of simple syrup that we need to put on each layer? Can the cake layer be over soaked to an extent that the cake becomes soggy? If yes how to about that?
Hi there! It depends on how thick and moist your cake layers are - sponges will usually require more syrup than say an oil/butter based cake. I usually just eye ball it, and will put tablespoon fulls all around the top of the cake without putting it on the same spot twice and this seems to work well. You don't want to put too much on otherwise yes this can cause your cake to become soggy. If the recipe you're using is very moist and delicate already, then there is no need to put the syrup on. Hope that helped! :)
@@CakesbyMK but sometime even the moist recipe cakes when refrigerated will make them dry.... I have seen this with my vanilla cake.... The day they are made and kept at room temperature moist... But the moment you put them in fridge for storage or even while decorating it gets drier.....so how do we know if my recipe is moist cake one or not? My ingredients has butter, oil and yogurt
@@destinyzchild84 Hi Ajita! Cake layers that are not covered with buttercream should not be placed in the fridge as this will dry them out. You should only place cakes in the freezer if you ware planning to use them at a later date, but leaving them in the fridge is not a great idea. Most of my cakes also have oil, butter and yoghurt, and I still put simple syrup on them. The only recipe I don't is with a lemon cake I make that is very delicate due to the amount of oil in it. So with most cakes it is best to use the simple syrup. Once the cake is crumb coated/fully coated with buttercream then it can be placed in the fridge to firm up as the buttercream acts as a barrier that prevents the cake from drying. Hope that helps :)
Hi Priyanka! I wouldn't recommend just using water as this may cause your sponge to go soggy. The sugar syrup is slightly thicker than normal water so it doesn't make your cake soggy. It may seem like the sugar syrup will make your cake too sweet, but it really doesn't, it just amplifies the flavours even more :) (as long as you don't put too much). Hope that helps!
You deserve something bigger than this.... Very clear explanation..... Soon u will be on the top TH-cam millionaires... Congrats!!
Hello Ragul! Aww that is very kind of you to say :) thank you so much for the support!
True
Good morning I am 71 years young and I wish you had been my cooking teacher at school your perfect thanks for the information bless you
Good morning!! Aww that is so sweet! Thank you so much for your message, I'm so glad to hear you're enjoying the videos :D
Ma sha Allah! Your speech is simple, crisp and precise. The best thing about your videos is how you constantly keep smiling and the fact that you are so so humble. Reminds me the sunnah of Prophet Muhammad (pbuh).
Please continue the good work even when you hit a million subscribers ( which is gonna happen soon In sha Allah). High chances many of us viewers might come out as pro bakers after following your videos😁.
Jazakallahu khair for your lovely comment! I'm glad to hear that you're enjoying the videos :). And haha a million subscribers would be amazing, and yes so many of you are already making such beautiful cakes! Thanks again for the support :)
Thank so much i thought it was hard to do.. i've been baking my cakes without sugar syrup and i might add this to enhance the texture of my cakes.
Wow, thank you so much for sharing
I'm making it now, I used to boil or use hot water but your method is very easy and saves time 💞
You make my baking journey easier
God bless you richly sister❤️
your tutorials are now my go to!!!! ❤️😭 so good!!!. Also, can you please do a short video of choosing the gel colour or colour mill for each types of thing that we are making!? like I always get confused of what to use to mix the colour when it comes to buttercream, macaron, whipped cream or in a cake batter!?
thank you so much x !!!!
Your videos are always amazing. Thanks for sharing.
Please do more videos,they really help a lot
Loved the explanation! Thank you so much for giving the best baking tips and videos ❤️
You're welcome! Glad to hear you're enjoying the videos :) :)
Thank you so much for the lovely videos! I just came across your account yesterday and I have been binge watching it all night 🙈 You make everything look so easy, please never stop these videos 😭❤️ Also, could you please show how to make Gold Paint without using Vodka and instead use a Halal liquid? Also, would really appreciate your recipe for Cake sponges. Thank you so much! ❤️
Hello Hiba! :) Thank you so much for your lovely comments, and so glad to hear you're enjoying the videos! And thanks for the suggestions, will definitely keep them in mind for future videos :)
Can I freeze the cake after I use the simple syrup? Will it crystallize?
Thanks Mk
Can I use milk alternative of water ?
Hi, may I know when is the best time to put the simple syrup? Immediately when out from oven or wait till the cake is completely cool down? Btw, thanks for the amazing tips! :)
Hi there! Great question :). I'd recommend waiting for the cake to cool down and then adding the simple syrup. Hope that helps! :)
I really like your way of explaining it, really impressed so much ! You must go to different countries and open your own cafe💕 it's. A brilliant ideas. Actually you spoke so well, huge rounds must be done for you.
Ohhh you are soo sweet! Thank you so much :) I am so glad to hear that you enjoyed the video :D
@@CakesbyMK ma'am I didnt only enjoyed the video , am literally much glad to tell that the way you explained the tiny thinggs and a bright future is ahead for you! You must go on and upload more vdos plj
Please share your trips and tricks about baking ...the sponge of the cake.....how u make it ??
Sure! Will keep that in mind for future videos :)
Thanks! Now I know why my cake is dry😀
Would this go well with your red velvet cake recipe? or is the cake too moist already for a simple syrup?
Hi how many days we can keep the sugar syrup coated cake in room temperature?? Will it remain fresh at least for 2 days??
Hello. Could you use a flavoured icing sugar with the hot water to make the syrup or does it need to be granulated sugar?
Hi there! Hmmm I've never tried this before - it may work, but I usually just make a plain syrup with granulated sugar. Maybe taste it and see if it is thicker in density before using it on your cake (the icing sugar version) :)
Hi there.. I love the way u explain with a constant smile.
I have a query.. what is the best simple syrup for chocolate cake?
Thank you so much Ashwitha! And I would use this same simply syrup for chocolate cakes too :)
Wonderfully explanatory. Literally SIMPLE syrup :D
I've never tried to use it despite hearing about it all the time on different channels but I think I'll actually try it next time I make a cake! Thank you!
Thank you! And yes totally try it! It really helps with keeping cakes nice and moist for longer :D
Thanks this was what i needed
When is syrup best added in sponge defrost or before freezer?
Hi there! Best to add in after the cake has thawed once taken out of the freezer :)
@@CakesbyMK Can I keep it moist for 2 days without syrup?
Beautiful❤
Hi lovely video, can i use this on cupcakes?
Thank you! Yes absolutely :)
Maasyaa allah❤️❤️...thank you👍👍
Hello MK.
Do I need to wait till the simple syrup cools down a bit before spreading it onto my cake layers?
I have subscribed to your channel. There are a couple of videos that I have watched lately & like what you do.
Thank you & keep up the good work while being safe.
♥
Hi Serge! Yes you want to let your simple syrup come to room temp before pouring it onto your cake layers (otherwise it may melt the icing as you're stacking your cake). And thank you so much for subscribing, and glad to hear you're enjoying the content :D
Thank you for a quick reply. Be well & safe.
I plan to make crumbed coated cake before 2 days cake cutting. Should sponge freeze first? Or get the coated cake ready to sit out the room temperature and help with moist/stable? Does syrup needed?
Hi there! I don't usually freeze my cakes, but you can make them ahead of time (say 2 days before) but then you will need to fully coat them with frosting within 24 hours of them being baked, and then once they're frosted, the frosting acts as a barrier which prevents the cake from drying out so you can keep it in the fridge after that and then take the cake out a few hours before it's going to be eaten to come to room temp :)
@@CakesbyMK So syrup does not needed for 2-3 days? Can frosted cake make a barrier kept at room temp without fridge?
@@TXGR8 hi there! If the cake was dense then it was most likely like that when you first baked it. Double check that the recipe you used was followed correctly or maybe try a different recipe :)
@@CakesbyMK Do you put frosted cake at room temperate 2 days before?
Great video! Do I add the symple syrup before freezing my cake or just before decorating?
Thank you! And just before decorating would be best :)
Hello great video.
My question is if I’m going to put the cake (just the bread part) in the freezer do I put the simple syrup before or after taking it out? Thank you in advance
Thanks Cynthia! You would put the simple syrup on after taking it out of the freezer :)
@@CakesbyMK thank you so much for replying 🙂
Hi! Plz tell me, how to use syrup in sponge when sponges running out of syrup after 2days plz tell me
Hi there! :) I am not quite sure what you mean sorry - do you mean your sponges dry out after 2 days?
If we are freezing our cake layers...do we add this before freezing or right before we add frosting?
Hi Nicole! I would do it before you add your frosting :)
@@CakesbyMK Thanks!
Do you do class on line
Hi there! I have a few courses available which can be found in the description box of my videos :)
Do simple syrup go on any flavor of cake or do you need to add certain things to the syrup depending on the cake flavor? Not sure if it will change the flavor at all ?
You can put it on any flavoured cake :) but you can also adjust it based on what you want, so for example you can add some flavouring or coffee to the simple syrup to add an extra dimension of flavour :)
Does it make the cake wet?
Hi Jesse! Nope it doesn't :). Because the mixture is denser than normal water due to the sugar in it, the cake soaks up the liquid without making the cake soggy - just make sure you don't put too much! :)
So, it doesn't need to be heated?
Hi there! Just make sure the water is hot when you first mix in the sugar so that it dissolves, but after that once it comes to room temperature it doesn't need to be reheated :)
how long does it take for the simple syrup to soak into the cake before decorating?
Hi Erin! Not too long. If you trim the tops of your cake layers to make them flat and the inside of the cake is exposed, it will only take a couple of seconds for the cake to absorb the simple syrup. If you haven't trimmed the tops then sometimes it can take a little longer :)
Thank you 🙌🏽🙌🏽🙌🏽
Looooove yoyr videos THANKYOU
Yayy so glad to hear that! :D
do you put this syrup on any type of cake or for sponge cake only?
Hi there! I use this for all cakes :)
@@CakesbyMK thankss
How long does the non used syrup last
Hi there! It lasts in the fridge for ages - I'd say a good 3 weeks or so :)
Can we use this syrup for our cupcakes too?
Absolutely! :)
Why don't you boil it on the hob to make it more of a syrup?
Nice
Btw how to store it? long it will last?
Just pop it into an airtight container in the fridge and it will last a few weeks :)
@@CakesbyMK thank you so much. It's a really helpful video. Keep on your great work 👍
Thank you !!
Thank you very much
So i don’t need the sugar if i eat the cake right away?
Hi there! In most cases, no you won't need it :)
Can you use this syrup on chocolate cake?
Absolutely! :)
What is the right quantity of simple syrup that we need to put on each layer? Can the cake layer be over soaked to an extent that the cake becomes soggy? If yes how to about that?
Hi there! It depends on how thick and moist your cake layers are - sponges will usually require more syrup than say an oil/butter based cake. I usually just eye ball it, and will put tablespoon fulls all around the top of the cake without putting it on the same spot twice and this seems to work well. You don't want to put too much on otherwise yes this can cause your cake to become soggy. If the recipe you're using is very moist and delicate already, then there is no need to put the syrup on. Hope that helped! :)
@@CakesbyMK but sometime even the moist recipe cakes when refrigerated will make them dry.... I have seen this with my vanilla cake.... The day they are made and kept at room temperature moist... But the moment you put them in fridge for storage or even while decorating it gets drier.....so how do we know if my recipe is moist cake one or not?
My ingredients has butter, oil and yogurt
@@destinyzchild84 Hi Ajita! Cake layers that are not covered with buttercream should not be placed in the fridge as this will dry them out. You should only place cakes in the freezer if you ware planning to use them at a later date, but leaving them in the fridge is not a great idea. Most of my cakes also have oil, butter and yoghurt, and I still put simple syrup on them. The only recipe I don't is with a lemon cake I make that is very delicate due to the amount of oil in it. So with most cakes it is best to use the simple syrup. Once the cake is crumb coated/fully coated with buttercream then it can be placed in the fridge to firm up as the buttercream acts as a barrier that prevents the cake from drying. Hope that helps :)
Hi can u plz tell which essence can we use while making lollipop at home?
Hi there! You mean an essence to put in the simple syrup? You can use whichever flavour you like based on the cake you're making :)
Is there any specific essence for lollipop means oil based essence or simple one?
What is shelf life of the syrup?
Hi there! It should last in the refrigerator for a few weeks :)
What will happmed if i used only water to soak spounge.. bcoz my spounge is alredy sweet...
Hi Priyanka! I wouldn't recommend just using water as this may cause your sponge to go soggy. The sugar syrup is slightly thicker than normal water so it doesn't make your cake soggy. It may seem like the sugar syrup will make your cake too sweet, but it really doesn't, it just amplifies the flavours even more :) (as long as you don't put too much). Hope that helps!
@@CakesbyMK thank you i love your channel
@@priyankakote5926 thank you so much Priyanka, I'm so glad to hear you're enjoying the videos! :)
Hello, please teach me fondant work.
Hi there! I actually don't really work with fondant myself, but it is something I'd like to get into in the future so let's see how it goes :)
Thankyou
Thanks
Water & Sugar ? Only...
😍😋