Video 2 - How to bake a perfect & moist cake
Uploader Comments (TakeMyAdvice101)
Top Comments
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1:34 lol my fav part
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Thank you for your comment. I'm so glad you're enjoying them. I love the comments people make. Well, except the ones I get when people tell me I do tacky work. I don't guess I've posted any pictures of any of my work on here so they don't know what I'm capable of. thanks again.
All Comments (85)
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that looks really good....you should show us how to make th cakes cuz i want to learn
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Good morning from Texas. I am so glad and thankful that I came across your video on keeping cakes moist. You have saved my baking skills. lol :) I am going to put this in my book of recipes for baking. Thank you so much and God bless.
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Love this video I will be subscribing because I love to bake and your tutorials are very informative
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I took your advice re: locking the moisture of a cake. It was well, and perfect! However,I would like to ask-- how do you normally set the temperature of your oven in baking these cakes? You mentioned that it should be lower than 350 degree. Thanks for the help! :)
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Hello,
I cna't find your first video on how to make the cake. I usually make basic yellow cake receipies and when I first pull them out of the oven they are super moist but by the time they are cooled off they are super dry and crumbly. Is this the reason why they crumble is because I don't use this method? How can I make cupcakes moist?
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This is one of the BEST baking tips I have ever seen!!! I used it on brownies, too!!
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hi. Do you have video tutorials? I find your techniques practical and very easy to follow. Thanks a lot!!!!
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question...should i put the cake in the freezer as soon as its wrapped??
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ertux
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Will u marry me lol girls need to cook like this lol
Love your helpful hints! Can I apply this method to a larger pan 14x14 square? I am nervous about getting it out of pan and handling it. I plan to bake with a heating core.
grammieshirley 2 years ago
Yes, you can easily use this method to ANY size pan. Don't be nervous. This method makes it even easier than normal to get out of the pan. I sometimes take a cardboard cake circle and lay on the top then flip. A heating core is great, however, if you haven't already purchased one, it's cheaper to buy a can of coffee, empty it and use that as the core. Cut the ends out of the can and grease and flour it or spray it with a cooking spray. You'll do fine, don't be nervous.
TakeMyAdvice101 2 years ago
No, I don't. I used it on layer cakes that are the lighter in texture. It makes them kind of dense but they're so much better for decorating that way. When a cake isn't flattened like this, the air pockets that make it light and fluffy also dry it out. Hope this helps.
TakeMyAdvice101 2 years ago
This is one of the most helpful videos I've seen, thank you for them. I had a question, with my work schedule, I find myself baking cakes and wanting to decorate them or frost them that same evening, how long should a cake dry to frost the same day and should I just leave it on the counter or stick in the freezer for quick drying? Thanks in advance.
msmissygirl 2 years ago
Thank you so much. Been there, done that! I tend to get in a hurry which sometimes slows me down because I make mistakes that shouldn't have happened. You can just let it cool completely and then frost. Quick freezing it certainly helps. I did many in a very short 3-hr. timeframe. I sometimes work best under pressure. And then sometimes it's just a real mess. LOL. It's not so much drying, I never dry them. It's more cooling. Frosting quickly will keep it moist anyway though.
TakeMyAdvice101 2 years ago