These are my top 5 tips & tricks on how to fix your broken cakes and icings -- Need help with fixing your broken cake? Has your cake sunk in the middle? Is your buttercream splitting or your icing lumpy? These are the best tips and tricks to fix your broken, sunken, split, lumpy cakes and icings!
I am Jillian Butler, and a few years back, I left my corporate job to pursue my passion for cake baking (I became a cake boss), and there have been lots of baking lessons that I have learned along the way. These tips and tricks will hopefully show you how to make your baking life easier with every single cake recipe. Shorter videos and inspiration available on my Insta reels! @jillianthefoodie #jillianthefoodie and Facebook pages / jillianthefoodie
I use my famous Devils Food Chocolate Cake to demonstrate the cake mistakes (Recipe posted here - bit.ly/ChocolateCakeByJillian ). I use my famous Creamy Vanilla Bean Icing to demonstrate the icing mistakes (Recipe posted here - bit.ly/VanillaBeanIcing ).
A big thanks to Mom's Minivan for teaching me how to do the Jacob's Ladder. You can find the link here: • How to do Jacobs Ladde...
Chapters
00:00 Intro by Jillian Butler
01:45 How to fix Sunken Cake Middles
04:19 How to fix Broken Cake Layers
05:57 How to fix Split Buttercream Icing
07:10 How to fix Lumpy Icing
08:03 How to fix Torn Crumb Coat Cake Edges
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Some handy links to the tools of the trade:
Cake Turntable: amzn.to/2Oef3DG
Palette Knife: amzn.to/2vopXzH
KitchenAid Mixer: amzn.to/2vnKp3U
KitchenAid Flat “Paddle” Beater: amzn.to/2MbuJuk
Silicone Spatula: amzn.to/2vndgp4
RECIPES & METHOD BELOW
Creamy Vanilla Bean Icing
2 cups (500g) Butter, room temp
1 cups (250g) Cream Cheese, room temp
3 ½ cups (448g) Icing Sugar
1 Vanilla Pod or 1 teaspoon (t) Vanilla Bean Paste
1 pinch of Salt
Prep
Mixing bowl - with a paddle attachment, cream butter until soft then add cream cheese and mix until very light and fluffy (approx. 5min)
Add salt and vanilla and mix well.
Gradually add icing sugar and beat well, scraping the sides of the bowl regularly until the consistency is smooth and light. -- simple!
RECIPES & METHOD BELOW
Chocolate Cake:
½ cup (125mL) Oil
2 cups (440g) Sugar
2 Large Eggs
1 Tablespoon (T) Vanilla extract
2 ½ cups (300g) Flour
1 cup (70g) Unsweetened Cocoa powder, sifted and leveled (I use Hershey’s Cocoa amzn.to/2vmC9B1
1 ½ teaspoon (t) Baking powder
1 ½ teaspoon (t) Baking soda
½ teaspoon (t) Salt
½ cup (125mL) Espresso
1 cup (250mL) Milk
METHOD
Preheat oven to 350°F (180°C)
Line the bottom of cake pans with non-stick paper
In your mixer, using the paddle, blend the oil, sugar, eggs, and vanilla until pale and creamy.
In a bowl sift all dry ingredients together.
In your Mixer (3 step mixing process), alternately add the milk and dry ingredients until incorporated. Scrape bowl often.
Lastly, add in the hot espresso. Scrape bowl often.
The batter will be quite liquidy, this is normal. It’s what gives the cake its moist, pudding-like texture.
Scale batter into pans and bake for 20-25 minutes (if using 3 pans) or just until the center feels spongy. I would bake for 30-40 minutes if using only 1 pan, but looking for that same spongy center.
Ganache (filling)
3 ¼ cups (600g) Dark semi-sweet chocolate chips (at least 50%+) (I use Callebaut brand 54.5%, Recipe No. 811. I switched because Costco changed their Kirkland choc chip recipe), melted and cooled - amzn.to/3u4tsHo
34oz. (1L) Heavy cream
1 teaspoon (t) Vanilla extract
In a bowl, add the chocolate and vanilla into the bowl and set aside.
In a saucepan, scald (just before the boil, but don’t let it boil) heavy cream in a pot.
Pour the hot cream over the chocolate and let it melt. Whisk gently to fully mix together. Emulsify with a stick blender.
Cover the surface of the ganache with cartouche or plastic wrap and let cool for a few hours or overnight before whipping lightly.
Fudge Icing (icing)
1/4 cup (20g) unsweetened cocoa powder
1 1/2 cups (3 sticks - 340g) unsalted butter, room temperature
Pinch of salt
1 lb (450g) Dark semi-sweet chocolate chips (at least 50%+) (I use Callebaut brand 54.5%, Recipe No. 811. I switched because Costco changed their Kirkland choc chip recipe), melted and cooled - amzn.to/3u4tsHo
1/2 cup (75g) confectioners' sugar, sifted
1/4 (60mL) cup boiling water
Combine cocoa and boiling water, stirring until cocoa has dissolved. In your mixer on medium-high speed, beat the butter, sugar, and salt until pale and fluffy. Then reduce the speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of the bowl as needed. Beat in the cocoa mixture.
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