This lady is such a wonderful teacher. Every stage of cake making fully explained…not only how it’s done but WHY it’s done. We live in wonderful times when such experts are so easy to access. (And measurements in metric also!)
Erin, you’re a wonderful teacher. And what a lovely surprise for the birthday girl from you and her very thoughtful mom. My grinch sized heart just thawed and expanded a bit.
Erin, this was such a lovely, warm and fuzzy Sunday evening watch here in Scotland. You are such a gem. Thanks for sharing all your knowledge with us and for generally being a wonderful human.
Clicked to "just watch" a recipe. Didnt expect to learn some new tricks. But serendipity strikes and I am going to do this cake in the coming days for a 90th birthday. I am subbing to this delightful lady. ❤Cheers
I made it, and it was fantastic. Although I undercooked the custard I added extra vanilla all around. Everyone loved it. Thanks for sharing this recipe
This cake is a movie! Loved it! What a great instructional video as well. Watching your videos has made me less afraid of trying to bake relatively delicate cakes like this one.
How ridiculously cute was that cube of butter in that tiny dish!❤ I can't believe I'm 44 and that kind of visual cuteness still gets me giggley and excited!
Erin, you are a total rock star. So thorough, clear and pleasant to listen to. We need to see more you and crave your wisdom of baking! We miss you back in the northeast!
man you really do have the world's most fitting and lovely typography for your personality and the whole presence of the show, you deserve way more subscribers yo!
Thanks so much! I’m so lucky to work with a super talented team! My channel is fairly young, so please share videos you love so we can continue to grow! ❤
I LOVE the long videos like this and I hope you’re able to find time to make more! It reminds me of the longer videos during the pandemic that focused on specific topics. Thank you for sharing your baking with us!
I am so glad I found you channel! I watched you on Food 52 and hadn’t seen you in a while and missed you! You were THE reason I watched that channel. I’ll be here watching you from now on!! Thank you!!!🩷🩷
This receipe looks really good. I'm going to cut it down a 1/3 for 2 layers. I have made the no knead pizza dough twice. It is pretty good. I had never made pizza before.i used your pie crust technique for quiche. I wasn't perfect , but 80 percent better than when I attempted pie crust before. I have tried it for years and it was always a disaster. The fact that u explain the science behind all baking really makes the difference. Thank you so much.
Beautiful cake 🎂 !! Something I learned from a chef is to not separate your eggs using the back and forth cracked egg shell method. You run the risk of the jagged, sharp edges of the egg shell halves puncturing the yolk. Therefore, you might get egg yolk in your whites. I never thought of this before, but it makes total sense. Using your cupped hand is much better. Just a tip 😊
Happy Belated Birthday Annie! What a great Mom. Thank you, for being such a great teacher, Erin. Love how you give us the reason to do things a certain way. Learned a lot and loved every second.
Thank you so much Erin for this awsomw video. Its amazing to watch an expert of such high calibre take the time to teach each step of cake making and decorating. You are so talented in both making and teaching. Please don't ever stop what your doing.❤❤❤
So many tips, a master class in cake baking! I like almond flavoring addition! My mom would add a touch of butter flavoring ( in pancakes too!) and that really added richness. Thanks for leveling tips and the reasoning behind it!
I also squee pretty much every time I use it. BUT it’s actually way more economical to buy the larger size if you bake a lot - and the paste is so much more shelf stable than vanilla beans ❤❤❤
@@erin-jeanne-mcdowell That’s good to know about the stability of it as compared the bean form. I admit that I will randomly open my small container of vanilla bean paste just to inhale deeply. 😀. Sometimes it’s the little things! Thank you for your channel and your baking wisdom that you share with us. Your joy shines through and our and your crew are very much appreciated!
I have probably watched this more than a few times. I’m going to make this beautiful cake as my favorite is vanilla. Thank you for being so thorough. 🤩
Spending an hour with Erin baking is my happy place! Love how you used all the eggs. When making macarons I use the leftover yolks to make french buttercream filling. Ermine buttercream is another favourite less sweet frosting. 🩷❤️🧡💛💚🩵💙💜🖤🤍🤎
This is truly beautiful to me…from start to finish. I adore vanilla also…and the frosting sounds amazing and the custard just makes it perfect. I can’t wait to make this for somebody …thank you dear Erin ✌️❤️😊
The timing of this couldn’t be better. My father’s bday is on Sep 8, and I plan to make him a red velvet layer cake. Your tips on assembly and decorating are extremely helpful when I make my father’s cake soon. Fortunately, I already have all the tools you use! On another note, it’s nice to see how something as simple as vanilla cake can look so luxurious and probably taste just as luxurious. Such a kind gesture to surprise your guest with yourself and your cake!
What a great tutorial, from the almond flavouring to putting extra frosting on the air spots tip, loved it! Only one negative....I want a piece of cake now!
I made a mental note while reviewing the edits for this episode that I should start saving slices in the freezer so I’m not all hangry while watching the videos back 😂👀
Erin Jeanne McDowell is a true delight! It's my bday week (that's a thing right?) and this came at the perfect time for me to try a new EJM recipe. What a gift! :) Happy baking all!
Thanks Erin!💕 I learned a lot today, and as others have said you’re an excellent instructor!🙋🏾👍🏽 The cake looks fab and yes I will give this recipe a go for my next birthday celebration! Cheers!🙋🏾😀
Dear Erin, I too use butter plus vegetable oil in my cake batter, however I add the oil to the butter when I beat it. It gets even more fluffy just by combining butter and oil! Happy baking! 😊
Hi Erin, thank you for your video! It was very interesting to learn about the russian Buttercream! I'm from Brazil and we use condensed milk for most of our icings and fillings and seeing it being taken down a notch is amazing! Not a fan of extremely sweet fillings, so the buttercream sounds great! I'm going to make a cake for my baby's gender revelation party and I'm leaning so much from you! Thank you and wish you all the best ❤
Erin, I Love Pie too its so much better than cake. But I Love a good dense moist vanilla cake. I am going to try your recipe. So glad I found you here on TH-cam, you rock you explain things so well and you are fun! Thank you!!!!
I’m in the middle of baking this for my mom’s birthday! I’m switching up some of the flavors (raspberry white chocolate buttercream and lemon curd for the filling) but it’s all Erin’s techniques! Edit: for spelling because autocorrect is stupid
I made this cake it was very delicious and tasty But very dense then I made another half batch I substitute the milk with buttermilk and I added more 1/2 tablespoons of baking powder it turned softer than first one
Hi Erin! Glad you started your own channel and I’m here for it. Question, Will you explain which butters are best to use for cakes, cookies, and pastry? I recently found some cheap butter and it seems to have too much water in it and my no bake cookies took much more oatmeal than should be required. Thank you, thank you! 😊
Firstly, thank you for sharing a basic white cake. It is something all of us can build upon and customize it to our own needs. I was wondering why you didn't use cake and pastry flour. Is it because all purpose might give more strength for a higher cake?
While I do use cake and pastry flours in my recipes, I also try to keep as many recipes as I can using standard or common ingredients folks may already have or are easy to find! Cake flour is easy to find where I live, but I learned while living on the East Coast it isn’t as common everywhere! Since this is sort of a general vanilla cake, just wanted to keep it easy for folks! I promise this cake is plenty moist and tender just using all purpose flour, though! ❤
Just subscribed I really like how you explain everything so calmly and knowledgeable Am trying to improve by baking Which I do love to bake It is my relaxing time 😊from Barbara
Hi, thank you for a great video and recipe. I think there may be a typo in the frosting recipe, it says 1/3 cup of sugar in the ingredients list but that sugar is not mentioned anywhere in video or recipe. The frosting was delicious though, made it w/o that 1/3 cup sugar
Thanks SO much for pointing this out so I could fix it - the recipe is all corrected now, and I really appreciate you pointing this out! www.erinjeannemcdowell.com/recipes/perfect-vanilla-cake
I have that same Ateco turntable and it has definitely made a difference. Is Russian buttercream as stable as I’ve heard Swiss meringue buttercream is? I ask because I live in a humid area.
Russian buttercream is nice and stable in my opinion - but definitely different overall than meringue based buttercreams. Since you don’t have to make a meringue as the base (and meringue hates humidity), it could be a good choice for you! ❤
there are so many useful techniques in this video, not just specific to this recipe. i came away from this know a little more...and wanting to eat that cake.
Do you ever do classes locally here in Kansas City? I would love to attend . You are such a great teacher. I am going to ask for Vanilla Bean Paste for Christmas 😂!
Erin, I was driving down the main street of Hanover, New Hampshire recently and coming the other way in a car with MASS plates was someone who looked so much like you, I had a fan attack! She had on the headscarf and all! Maybe it was just an hallucination, but it did give me the idea that King Arthur Baking Company should have you as a special guest teacher sometime - wouldn't that be fun! Come see us in Vermont. Love you!
Thank you for this wonderful video! I was hoping you could help me with an issue I keep having. Whenever I try this method of frosting a cake where I put the frosting on and then smooth and scrape it off, I always end up taking off too much, and then I'm disappointed because there isn't enough! How do you know when to stop scraping/you have the correct amount of frosting on the cake? Thank you!
The best advice I can give is to start with a whole lot, so that as you scrape some away, it doesn't remove it all! But it also has to do with how much pressure you're applying, try to use less/gentler pressure, and less frosting will come off when you do! And don't be afraid to re-apply to any "naked" spots and go again! This style of buttercream can handle that/it won't become overworked like whipped cream, for example!
Hi Erin that looks divine! I have to make a wedding cake for a garden wedding and live in a hot country - what kind of frosting would you recommend for this vanilla cake in that case?
Italian or Swiss buttercreams are some of the most stable, in my opinion! Stay tuned - a super in-depth Buttercream 101 episode is headed to the channel later this fall, featuring every type of buttercream!
Hello! I'm new to your channel! I've watched you on other channels but just discovered your channel today. Do you have any videos of a black forest cake recipe? I would really like to see your take on a black forest cake.
I found it made the custard a little too soft for the consistency I preferred, but if you want to - it will still work to add it to the recipe - just be prepared to maybe add a little extra chill time after assembling before crumb coating!
Truly all over - and I often make them, too! In fact, we filmed an episode called Sprinklepalooza that I can’t wait to share here on the channel! One favorite source is The Layer Cake Shop! ❤
Definitely! I try to develop recipes that don’t dome too much, but cake strips are especially great for some recipes and/or if you have a finicky oven! 🫶
Hi Erin, I know you said you can leave the almond essence out but I hope you tell people (friends, acquaintances) that you put the almond essence in there. Only reason I ask is because my children (all of them 😢) are highly allergic to almonds. No other nut or legumes, just almonds within that family! When they were babies and then infants my husband and I had to be super careful about ingredients in everything! We are all so used to it now that it is second nature to just skirt/skip around their allergens! I love watching you work, such passion in the kitchen. Bye for now. 👋🏻
Of course, I asked the recipients for all food allergens at the time of booking this project! And it’s optional in the recipe for anyone who might like to leave it out for that (or any!) reason! ❤
![[UNCUT] The Loyal Pin ปิ่นภักดิ์ EP.15 (3/4)](http://i.ytimg.com/vi/IVwR87OH0_A/mqdefault.jpg)
![ไลฟ์สุ่ม iPhone 295 บาท... โกงมั้ย?[ โกงมั้ยครับ ep.97 ] | DOM](http://i.ytimg.com/vi/gdstHEE4UUE/mqdefault.jpg)
This lady is such a wonderful teacher. Every stage of cake making fully explained…not only how it’s done but WHY it’s done. We live in wonderful times when such experts are so easy to access. (And measurements in metric also!)
@@fedupwelsh7211 The whys are so useful! They really help you avoid making mistakes and understand what to do if something does go wrong.
❤The best!!!! 😊😊😊😊
And she’s so relaxing to watch ❤😍
Right ? Fabulous channel
Fantastic teacher
I can't believe I just watched a 56 minute video about cake. Erin you're the best!
Nearly 60 minutes of Erin? Giving that unexpected year-end bonus feel. 🥳
Erin, you’re a wonderful teacher. And what a lovely surprise for the birthday girl from you and her very thoughtful mom. My grinch sized heart just thawed and expanded a bit.
You are probably the best educator I have seen on You Tube. I think I can make your cake at my house! Thanks very much.
Thanks so much ❤❤❤
best baking teacher, hands down
Just trying to put more frosting in the world 🤗🫶
I love the long form videos with start-to-finish instructions!
Erin, this was such a lovely, warm and fuzzy Sunday evening watch here in Scotland. You are such a gem. Thanks for sharing all your knowledge with us and for generally being a wonderful human.
Beautiful slices and equal fillings in the layers! What a lucky woman to have such a thoughtful mom and receive one of your works of art.
What a lucky person to not only meet you, but to get a beautiful cake, too! You are a great instructor and with a delightful personality!
YOU’RE IN TOWN?? That’s so cool! I just found your show and I’m loving it so far.
Clicked to "just watch" a recipe. Didnt expect to learn some new tricks. But serendipity strikes and I am going to do this cake in the coming days for a 90th birthday. I am subbing to this delightful lady. ❤Cheers
I made it, and it was fantastic. Although I undercooked the custard I added extra vanilla all around. Everyone loved it. Thanks for sharing this recipe
@@fastcoffee9878 So glad you enjoyed it! NEVER TOO MUCH VANILLA! ❤
This cake is a movie! Loved it!
What a great instructional video as well. Watching your videos has made me less afraid of trying to bake relatively delicate cakes like this one.
How ridiculously cute was that cube of butter in that tiny dish!❤ I can't believe I'm 44 and that kind of visual cuteness still gets me giggley and excited!
Sorry, meant to say two of her cookbooks at the age of 80!! She is such a refreshing woman who loves to share her skills with everyone!
Erin, you are a total rock star. So thorough, clear and pleasant to listen to. We need to see more you and crave your wisdom of baking! We miss you back in the northeast!
I'm jealous of that extra large bottle of vanilla bean paste @ 22:33 😃
A dream gift for any baker 👀🫶
man you really do have the world's most fitting and lovely typography for your personality and the whole presence of the show, you deserve way more subscribers yo!
Thanks so much! I’m so lucky to work with a super talented team! My channel is fairly young, so please share videos you love so we can continue to grow! ❤
I LOVE the long videos like this and I hope you’re able to find time to make more! It reminds me of the longer videos during the pandemic that focused on specific topics. Thank you for sharing your baking with us!
Ms. Erin, I declare you as my personal at-home pastry arts teacher 😆 The buttercream recipe sounds delicious and I will be trying it soon! Thank you👍
Tillamook butter! Love from Oregon! I’m glad you enjoy one of our favorite local products.
I love that you surprised your fan with such a lovely cake. Well done, Erin! 😀🎂
I am so glad I found you channel! I watched you on Food 52 and hadn’t seen you in a while and missed you! You were THE reason I watched that channel. I’ll be here watching you from now on!! Thank you!!!🩷🩷
Thanks so much for joining me here! Super excited to keep sharing recipes + videos 🫶
I so enjoy everything you do, Erin! Like someone else said I just watched almost an hour of a cake being baked. Love it!
This receipe looks really good. I'm going to cut it down a 1/3 for 2 layers. I have made the no knead pizza dough twice. It is pretty good. I had never made pizza before.i used your pie crust technique for quiche. I wasn't perfect , but 80 percent better than when I attempted pie crust before. I have tried it for years and it was always a disaster. The fact that u explain the science behind all baking really makes the difference. Thank you so much.
So happy to help you on your baking journey! Hope your 2 layer cake turns out perfectly ❤❤❤
Beautiful cake 🎂 !! Something I learned from a chef is to not separate your eggs using the back and forth cracked egg shell method. You run the risk of the jagged, sharp edges of the egg shell halves puncturing the yolk. Therefore, you might get egg yolk in your whites. I never thought of this before, but it makes total sense. Using your cupped hand is much better. Just a tip 😊
Happy Belated Birthday Annie! What a great Mom. Thank you, for being such a great teacher, Erin. Love how you give us the reason to do things a certain way. Learned a lot and loved every second.
This is my dream explanation video for buttercream. Thank you as always for an exceptional teaching moment.
Thank you so much Erin for this awsomw video. Its amazing to watch an expert of such high calibre take the time to teach each step of cake making and decorating. You are so talented in both making and teaching. Please don't ever stop what your doing.❤❤❤
So many tips, a master class in cake baking! I like almond flavoring addition! My mom would add a touch of butter flavoring ( in pancakes too!) and that really added richness. Thanks for leveling tips and the reasoning behind it!
That’s a massive container of vanilla bean paste! I am sooooo envious! Me want!
I also squee pretty much every time I use it. BUT it’s actually way more economical to buy the larger size if you bake a lot - and the paste is so much more shelf stable than vanilla beans ❤❤❤
@@erin-jeanne-mcdowell That’s good to know about the stability of it as compared the bean form. I admit that I will randomly open my small container of vanilla bean paste just to inhale deeply. 😀. Sometimes it’s the little things! Thank you for your channel and your baking wisdom that you share with us. Your joy shines through and our and your crew are very much appreciated!
OMG! If Erin brings a cake to my birthday like that, I'll pass out and need an ambulance! What an amazing surprise!! :)
I have probably watched this more than a few times. I’m going to make this beautiful cake as my favorite is vanilla. Thank you for being so thorough. 🤩
Divine! I’m absolutely making this cake. The more vanilla the better! Love it! ❤
That little bit of almond extract is everything!
Awwwww! You are so much fun and explain things so well!! I will never have the patience to do this, but boy do I admire you!! Beautiful work!
What a wonderful video! I decorated cakes for years and never learned to frost efficiently like this!! Thank you!
Spending an hour with Erin baking is my happy place! Love how you used all the eggs. When making macarons I use the leftover yolks to make french buttercream filling. Ermine buttercream is another favourite less sweet frosting.
🩷❤️🧡💛💚🩵💙💜🖤🤍🤎
I tried the buttercream recipe and it was perfect. thanks Erin
So glad you loved it - truly one of my all time favorites!!! Happy Baking!
Thank you so much for another wonderful recipe Erin! This came in perfect timing for my vanilla loving daughters birthday! You are a beautiful soul!
This is truly beautiful to me…from start to finish. I adore vanilla also…and the frosting sounds amazing and the custard just makes it perfect. I can’t wait to make this for somebody …thank you dear Erin ✌️❤️😊
Love this show....so fun, informative, excellent in all ways!
The timing of this couldn’t be better. My father’s bday is on Sep 8, and I plan to make him a red velvet layer cake. Your tips on assembly and decorating are extremely helpful when I make my father’s cake soon. Fortunately, I already have all the tools you use! On another note, it’s nice to see how something as simple as vanilla cake can look so luxurious and probably taste just as luxurious. Such a kind gesture to surprise your guest with yourself and your cake!
Happy birthday to your dad! ❤
Thank you for the very instructive video as well as such a beautiful ending! It brought tears to my eyes 😂
What a great tutorial, from the almond flavouring to putting extra frosting on the air spots tip, loved it! Only one negative....I want a piece of cake now!
I made a mental note while reviewing the edits for this episode that I should start saving slices in the freezer so I’m not all hangry while watching the videos back 😂👀
So much helpful information in this video. Erin, you’re the best!
This looks perfect. A celebration of vanilla without too much frosting.
Yes! The custard truly makes it “just right”, plus some moisture soaks into the cake, which makes it just 🤌
@@erin-jeanne-mcdowell And that custard looks great, too! Some custards have an unpleasantly slimy texture, but that looks nice and creamy.
Oh I am going to try this. Great job lady.
Beautiful cake and thanks for the baking and decorating tips
Erin Jeanne McDowell is a true delight! It's my bday week (that's a thing right?) and this came at the perfect time for me to try a new EJM recipe. What a gift! :) Happy baking all!
Thanks Erin!💕 I learned a lot today, and as others have said you’re an excellent instructor!🙋🏾👍🏽 The cake looks fab and yes I will give this recipe a go for my next birthday celebration! Cheers!🙋🏾😀
You are a good baker and teacher. Thank you
That was amazing with very good instructions to detail. I am a self made baker, I love trying new recipes. Will definitely be making this cake 🎂
Dear Erin, I too use butter plus vegetable oil in my cake batter, however I add the oil to the butter when I beat it. It gets even more fluffy just by combining butter and oil! Happy baking! 😊
I'm in love🎉! Hugs from México City!
Erin you are AWESOME!!!🙏🏽💜🦋🎂
Thanks for tuning in!!!!
So sweet!! In more ways than one ❤❤❤❤
Hi Erin, thank you for your video! It was very interesting to learn about the russian Buttercream! I'm from Brazil and we use condensed milk for most of our icings and fillings and seeing it being taken down a notch is amazing! Not a fan of extremely sweet fillings, so the buttercream sounds great! I'm going to make a cake for my baby's gender revelation party and I'm leaning so much from you! Thank you and wish you all the best ❤
This cake looked absolutely delicious and I think I will try to make it; this tutorial was very informative and thanks😊
🤣🤣🤣 Super enjoyed this one, as much as I enjoyed The Ultimate Chocolate cake episode
Amazing technique and teacher ❤
Erin, I Love Pie too its so much better than cake. But I Love a good dense moist vanilla cake. I am going to try your recipe. So glad I found you here on TH-cam, you rock you explain things so well and you are fun! Thank you!!!!
Even us pie lovers can appreciate a good cake! I definitely crave it sometimes!!! ❤ thanks for tuning in!!
Oh you’re using your mini spatula 😂 love it! Thank you for this video, I’m going to make this!🙋♀️ you’re the best Erin!
Thanks for tuning in ❤
The sweetened condensed milk icing is knew to me, very excited gonna try it!
This looks lovely, it would pair nicely with fresh raspberries in the filling
I’m in the middle of baking this for my mom’s birthday! I’m switching up some of the flavors (raspberry white chocolate buttercream and lemon curd for the filling) but it’s all Erin’s techniques!
Edit: for spelling because autocorrect is stupid
That cake sounds so delicious! Happy belated b-day to you mom!!! 🍰
Love this channel! And I just bought her pie book. I love baking pies but I seem to bake the exact same crust and filling year after year.
Thanks so much for the kind words! Hope you love your new book! ❤
I can't stop laughing when you stopped "for the proof"
..ate the top part of the cake 😂
I made this cake it was very delicious and tasty But very dense then I made another half batch I substitute the milk with buttermilk and I added more 1/2 tablespoons of baking powder it turned softer than first one
Thank you soooo much Erin you are the Best❤❤❤❤❤❤
Fab tutorial😊
Looks great!
Thanks for a great detailed video 😊 brought the flexible scrapper to see if I can get cleaner edges especially when using heart cake pans xx❤
Wonderful and informative content ❤
Yay! I love cake!!!
Hi Erin! Glad you started your own channel and I’m here for it. Question, Will you explain which butters are best to use for cakes, cookies, and pastry? I recently found some cheap butter and it seems to have too much water in it and my no bake cookies took much more oatmeal than should be required. Thank you, thank you! 😊
Wild Child is the cutest spot! I hope when TS comes back to KC, she’ll ask for some baking assistance 🤪
Firstly, thank you for sharing a basic white cake. It is something all of us can build upon and customize it to our own needs. I was wondering why you didn't use cake and pastry flour. Is it because all purpose might give more strength for a higher cake?
While I do use cake and pastry flours in my recipes, I also try to keep as many recipes as I can using standard or common ingredients folks may already have or are easy to find! Cake flour is easy to find where I live, but I learned while living on the East Coast it isn’t as common everywhere! Since this is sort of a general vanilla cake, just wanted to keep it easy for folks! I promise this cake is plenty moist and tender just using all purpose flour, though! ❤
Just subscribed I really like how you explain everything so calmly and knowledgeable Am trying to improve by baking Which I do love to bake It is my relaxing time 😊from Barbara
You are such an awesome instructor! Love it! XOX PS Heart attack watching you move the cake. Anyone that wants a cake has to eat it at my house!
Thank you!!❤❤❤❤
Hi, thank you for a great video and recipe. I think there may be a typo in the frosting recipe, it says 1/3 cup of sugar in the ingredients list but that sugar is not mentioned anywhere in video or recipe.
The frosting was delicious though, made it w/o that 1/3 cup sugar
Thanks SO much for pointing this out so I could fix it - the recipe is all corrected now, and I really appreciate you pointing this out! www.erinjeannemcdowell.com/recipes/perfect-vanilla-cake
I have that same Ateco turntable and it has definitely made a difference. Is Russian buttercream as stable as I’ve heard Swiss meringue buttercream is? I ask because I live in a humid area.
Russian buttercream is nice and stable in my opinion - but definitely different overall than meringue based buttercreams. Since you don’t have to make a meringue as the base (and meringue hates humidity), it could be a good choice for you! ❤
there are so many useful techniques in this video, not just specific to this recipe. i came away from this know a little more...and wanting to eat that cake.
LOL....CREEPY with the fake glasses and nose. I loved it ❤😊
hehehehehehe
Well! How uncanny! You published this video on my birthday. I love to bake.
Happiest birthday to you! Hope you had some good cake!!! ❤
I’m planning on making the cake layers and freezing a week ahead. Can I do the same with the custard and frosting?
Is the cake light and moist?
I had no idea you were in the Kansas City areaI, me too! That is so cool!
Can vanilla extract be used if I don't have vanilla paste? This cake recipe looks delicious and I love vanilla cake!
Yes! If you click through to the recipe, I provide quantities for both paste and extract! ❤
Do you ever do classes locally here in Kansas City? I would love to attend . You are such a great teacher. I am going to ask for Vanilla Bean Paste for Christmas 😂!
There's none currently planned, but I update events + things like this on my website as they come up: www.erinjeannemcdowell.com
Erin, I was driving down the main street of Hanover, New Hampshire recently and coming the other way in a car with MASS plates was someone who looked so much like you, I had a fan attack! She had on the headscarf and all! Maybe it was just an hallucination, but it did give me the idea that King Arthur Baking Company should have you as a special guest teacher sometime - wouldn't that be fun! Come see us in Vermont. Love you!
Haha - I think that was me! I was in town teaching at King Arthur Baking - I work with them several times a year, and I love Hanover!
Thank you for this wonderful video! I was hoping you could help me with an issue I keep having. Whenever I try this method of frosting a cake where I put the frosting on and then smooth and scrape it off, I always end up taking off too much, and then I'm disappointed because there isn't enough! How do you know when to stop scraping/you have the correct amount of frosting on the cake? Thank you!
The best advice I can give is to start with a whole lot, so that as you scrape some away, it doesn't remove it all! But it also has to do with how much pressure you're applying, try to use less/gentler pressure, and less frosting will come off when you do! And don't be afraid to re-apply to any "naked" spots and go again! This style of buttercream can handle that/it won't become overworked like whipped cream, for example!
@@erin-jeanne-mcdowell Thank you! Ill try that next time. This cake looks BEAUTIFUL!!
Hi Erin that looks divine! I have to make a wedding cake for a garden wedding and live in a hot country - what kind of frosting would you recommend for this vanilla cake in that case?
Italian or Swiss buttercreams are some of the most stable, in my opinion! Stay tuned - a super in-depth Buttercream 101 episode is headed to the channel later this fall, featuring every type of buttercream!
Glug, Glug Glug goes the vanilla bean paste...Yummmmmm! The only way to add vanilla bean paste is not to measure it exactly IMHO! 🎂
As my bestie says: measure with your heart! ❤❤❤
Hello! I'm new to your channel! I've watched you on other channels but just discovered your channel today.
Do you have any videos of a black forest cake recipe?
I would really like to see your take on a black forest cake.
OMG...my birthday is in February and I live in Massachusetts!
What is the reason for holding back on using the 8th yolk? Lovely cake! Bonnie
I found it made the custard a little too soft for the consistency I preferred, but if you want to - it will still work to add it to the recipe - just be prepared to maybe add a little extra chill time after assembling before crumb coating!
Hi Erin. What a wonderful tutorial. It’s taking classes in a fancy school. Can we flavor a vanilla cake with let’s say. Fruits. .?
Absolutely! You could substitute a fruit filling for the custard during assembly, that would be so delicious! ❤
Where do you buy your sprinkles from?
Truly all over - and I often make them, too! In fact, we filmed an episode called Sprinklepalooza that I can’t wait to share here on the channel! One favorite source is The Layer Cake Shop! ❤
Have you ever used cake strips to keep the layers level?
Definitely! I try to develop recipes that don’t dome too much, but cake strips are especially great for some recipes and/or if you have a finicky oven! 🫶
Hi Erin, I know you said you can leave the almond essence out but I hope you tell people (friends, acquaintances) that you put the almond essence in there. Only reason I ask is because my children (all of them 😢) are highly allergic to almonds. No other nut or legumes, just almonds within that family! When they were babies and then infants my husband and I had to be super careful about ingredients in everything! We are all so used to it now that it is second nature to just skirt/skip around their allergens! I love watching you work, such passion in the kitchen. Bye for now. 👋🏻
Of course, I asked the recipients for all food allergens at the time of booking this project! And it’s optional in the recipe for anyone who might like to leave it out for that (or any!) reason! ❤