By using this method, you will never have a dry cake. Please excuse the rapid movement of the camera. My 10 yr old daughter Maxey was shooting the video. Next video – How to shoot a video – LOL. Enjoy and thank you for the emails. Keep ‘em coming. Meanwhile, we’ll try to improve.
How to Bake a Layer Cake : Using A Pastry Bag For A Layer Cake
Hi, Cherie. I’m a college student that wants to start baking to make some xtra money. I have baked in the past but never from scratch just boxed recipes. I was wondering if you can give me an easy and moist cake recipe to begin practicing with
READ THIS! THIS IS IMPORTANT! – Rite now Mrs.Cheries’s website is down she is going to start a new home party business for children’s cooking classes – home party style- and changing her website !
READ THIS! THIS IS IMPORTANT! – Rite now Mrs.Cheries’s website is down she is going to start a new home party business for children’s cooking classes – home party style- and changing her website !
Thanks for the encouragement, Cherie! my 15×15 one layer cake came out of the pan perfectly. I made a 6″ round with the extra batter and I think I over-baked it- it did not come out as easily. I heard remarks about the mositness of the cake and yummy-ness!
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.
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.
Love your helpful hints! Can I apply this method to a larger pan 14×14 square? I am nervous about getting it out of pan and handling it. I plan to bake with a heating core.
i can make all the cakes on friday and do the towel thing and then wrap them tightly in the wrap? leave them out on the c ounter or freeze them for the next day? if i leave them out on the counter wrapped, when i take the wrap off will the top of the cake come up or not? also, im doing a 6,8 and 10 inch cake…….will i need to bake 2 cakes for the 6, 8 and 10 inch?sorry about all the ?s! trying to get as many ?s answered as possible! I LUUV YOUR VIDEOS! MORE PLEASE!
hi cherie, I have tried this technique & i have been doing so eversince… Not only does it keeps the cake moist but it also kept the intensity of its flavor. Baking/making cakes is just a hobby of mine & I learn on youtube. Thank you so much to people like you who shares & takes the time to make videos. I cant wait for your next one…. cheers
thank you! i always have unlevel cakes and don’t want to cut them! i am certainly going to try this!
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.
Fantastic tip! Do you use the “pushing” technique with every cake? Even mud cakes? Or fruit cakes? Or just the lighter cakes… Thanks.
Thank you for all the tips and hints.. they are great.. but i can’t find the video that you refer to as video 1 (making the chocolate cake).. i would love to try your chocolate cake recipe
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.
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.
It tends to want to dry out if you let it cool on a wire rack. If you get the plastic wrap like i described in one of the videos, you can take it right out of the oven and wrap it in plastic. This plastic won’t melt. This is what helps keep it moist. The wrap locks all the moisture in. When it dries on a rack, all the moisture evaporates as it cools (dries).
I love your vides!!, may be it is a silly question. pls bear dont we want to place the cake on the wire rack after we take out of the oven or is it ok if we cover it when it is hot? pls xplain. Thank you.
Hi Cherie!
I just discovered your videos today, and I’m really enjoying them! Thank you for taking the time to make them
Until the other day, I’d never heard of red velvet cake, let alone seen one, but now I’m fascinated by that colour! We don’t seem to have red velvet cake in England, but I’m going to try it out and introduce them to my friends, lol!
I do envy your lovely kitchen – mine is 3ft by 5ft! Quite a challenge to work in!
You can bake on Friday but cover it up with plastic wrap airtight. No need to freeze but it will not stay as moist without wrapping in plastic.
I never ever left a cake out AT ALL without covering it. They dry out too fast. Although, using my methods produces an extremely moist cake, if you do it once, you will soon get lazy and continue doing that. That’s what bakeries do in grocery stores and they’re never moist. Hardly anyway.
If I need a cake on sat. and I bake it of friday……..no need to freeze? If i don’t freeze it could I just leave it on the counter over night? Or do I need to cover it with something. Will it dry out?
I have tried the towel thing and it works great…….wonderful tip!!
Please see the comment I posted for you. Sorry I missed this one.
I’m so sorry I completely missed this comment. No, you do not have to bake it and freeze it ahead of time. I freeze them if I don’t need them for a few days. But if you’re going to use it that day or the next day, no need to freeze. Both will give you excellent results. You may need to put a think layer of frosting (thinned down a bit) on a fresh cake to keep the crumbs down. And then put the regular layer of frosting on.
i need help!!
so to have a cake turn out moist, should you bake ahead of time and freeze it? for instance, if i needed a cake for saturday, should i bake it thurs? friday? or can i bake it the day of? what will give me the best results?
thanks for the help!!
video one is:
Unique cake decorating tips – Video 1
I know exactly what you mean. The UPS man used to deliver pkgs and I always had scraps for him. When I did wedding cakes w/Fondant i always used a pound cake and the crunchy top was to die for. He started bringing a container w/him to take it home. I do take off the top when I do a pound cake but that’s all. Boyfriend probably doesn’t need it anyway, right? LOL