12/12/2023 0 Comments 6 inch vanilla cake recipe![]() The first step to this glorious cake is beating the butter and oil together with the whisk attachment until they are completely homogenous, about 3 minutes. Step One: Beat the oil and butter together. Bake at a low temperature. By baking your cake at 325☏, you ensure a slow steady bake that keeps all the moisture locked in.Īlright.Don’t over mix your batter! Obviously you don’t want huge clumps of straight flour in your batter, but as soon as everything is smooth, resist the temptation to keep mixing, and trust that you’ve gotten enough air in it during the early stages.Especially in vanilla cake, where like the only flavor is…vanilla, duh. Rodelle Vanilla is my vanilla extract of choice and they are THE BEST. This will help everything come together smoothly and allow you to beat the air into the batter to get that fluffy cake you’re looking for. Make sure all your ingredients are at room temperature.But I’ve struggled through it so you don’t have to. Listen guys, I know homemade cakes can be a little intimidating. Only in my wildest dreams would I have imagined a plain old vanilla cake could’ve turned out this well. Super moist, vanilla-y, with a beautiful crumb just dense enough, without being too heavy. So, you can image my surprise when we tested this vanilla cake recipe and it was the best ever. Every single time I have made vanilla cake it turns out dry, bready, flavorless, or just generally mediocre. I don’t know about you, but homemade vanilla cake is the BANE of my existence. Say goodbye to dry, flavorless vanilla cake. We’re kicking it off with the best vanilla cake recipe ever.It’s fluffy, moist, buttery, and the perfect vessel for your fav frosting. Introducing Back to Basics, a series all about solid, basic recipes any baker should have in their repertoire. We’re here today with a new series that we are so so so so so so so so so SO excited about. This easy homemade vanilla cake recipe is light and fluffy with a silky crumb, but holds up like a dream with frosting! It’s perfectly sweet, moist, tender…it’s pretty much the best vanilla cake recipe you’ll ever make! Is there a square pan version of this? I'm doing a square cake, and then a heart shaped cake.We’re breaking down exactly how to make homemade vanilla cake to take any guess work out. ![]() If you cannot do this to make yourself a shopping list, then I would advise you to NOT bake your first "business" cake for 150-200 people. Hint: you do NOT "add and take away" you MULTIPLY. PLEASE go and calculate the recipes yourself from these numbers. If we are speaking of all round tins, here is how they compare to your recipe sizes: ![]() It would be best for you to purchase and use "magic cake strips" to eliminate the humps that would otherwise form on the tops and which would have to be cut off. So finally for your recipes: It works best to bake the cakes 2" deep and sandwich them with icing to make 4" deep tiers. PLEASE go to this link and read it several times: Tiered cakes require internal supports to keep the layers from collapsing into each other regardless of what type of cake you bake. ![]() I look forward to hearing some repliesīefore we get to your recipes, please plan this part: your four tier cake for 150-200 will weigh 20+ kilos and will require to be transported to the picnic somehow (no not on the tube). Sorry for the very long post but I wanted to be thorough so that you all understood what I was after. The chocolate cake recipe I have is for an 8" cake:ĭoes anyone know how I could upgrade these ingredients (so to speak) so that I can get a 12" cake out of it?Īgain does anyone know how I can add and take away ingredients to make 6", 8" and 10" versions? Or if anyone has their own recipes for those sized cakes that would also be really helpful My 12" cake is going to be a chocolate one with the other three tiers being victoria sponge cakes (although I've heard that victoria sponge doesn't hold up to well as a stacked wedding cake and that I should do madeira but I've never made a madeira cake before) I offered to the group to make a large wedding style cake for everyone to eat (it's hopefully going to feed around 150-200 people) but as I've only ever made 8" and 7" cakes out of my Be-Ro recipe book I have no idea how many ingredients to use for cakes that are 6, 8, 10 and 12 inches wide by 4 inches tall. My girlfriend and I are going to an orchestrated concert at the Royal Albert Hall in November and a large group of people who are also going are meeting up at Hyde Park beforehand for a picnic. Now that Ive graduated I want to kick it up a gear and be more explorative with cakes. I'm a post grad photography student looking to make my way into the cake business as I've always had a passion for baking things, often bringing basic cakes and cupcakes into class just because I enjoy doing so. ![]()
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