Claire Bakes Birthday Cake From the Test Kitchen
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Date: 2019-10-25
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Comments and reviews: 10
Nicole
I have been begging my husband for a kitchen aid mixer one of these days. he better get me oneI dislike buttercream too. It really is just butter and sugar. It's why I make cream cheese frosting too lol. One thing I do is mix the cream cheese first to make sure its actually room tempt. I feel like it remains cold in the center lol. and I use to mess up by mixing the cream cheese and butter together. and discover the cream cheese was still cold. And oil does help cakes. One thing I learned is oil based cakes turn out better. Most white/yellow cakes tend to call for butter tho and are thick tho. I made a chocolate cake once. The recipe was a dud. what saved it was me adding oil. It was just too thick of batter and I knew it.
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I have been begging my husband for a kitchen aid mixer one of these days. he better get me oneI dislike buttercream too. It really is just butter and sugar. It's why I make cream cheese frosting too lol. One thing I do is mix the cream cheese first to make sure its actually room tempt. I feel like it remains cold in the center lol. and I use to mess up by mixing the cream cheese and butter together. and discover the cream cheese was still cold. And oil does help cakes. One thing I learned is oil based cakes turn out better. Most white/yellow cakes tend to call for butter tho and are thick tho. I made a chocolate cake once. The recipe was a dud. what saved it was me adding oil. It was just too thick of batter and I knew it.
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Isaiah Valentin
I had a much better perception of your skills as a cook before you put sprinkles on your cake. Probably store bought. Even if you made them yourself they look terrible. Im very disappointed that you would ruin a cake with objectively bad decorations. It doesnt matter who likes them or if you only put some. It shows really bad tastes to not see low quality products. There are plenty of sprinkles that are better then that and you chose the worst one. I would have put the sprinkles on a completely different cake for kids. Those are for kids who dont know any better. Its a scam. Youre an adult. You dont even need to be a chef to know those are the garbage sprinkles.
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I had a much better perception of your skills as a cook before you put sprinkles on your cake. Probably store bought. Even if you made them yourself they look terrible. Im very disappointed that you would ruin a cake with objectively bad decorations. It doesnt matter who likes them or if you only put some. It shows really bad tastes to not see low quality products. There are plenty of sprinkles that are better then that and you chose the worst one. I would have put the sprinkles on a completely different cake for kids. Those are for kids who dont know any better. Its a scam. Youre an adult. You dont even need to be a chef to know those are the garbage sprinkles.
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troubletroublesme
I made this cake It was pretty good overall but I made a few mistakes I think 1. Left it too long in the oven which dried it out a bit2. Used plain yogurt bc no buttermilk: ( and I think it made the batter too thick? 3. Eggs were medium instead of large so the cake wasnt very yellow as some of the yolks were pretty small4. Was a bit dense which mightve been from under mixing at the last step5. Didnt have kosher salt so I used sea salt but I think the crystals were too big and left distinctly salty areas in the cakeOther things: - cake had very distinct buttery flavor in some parts
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I made this cake It was pretty good overall but I made a few mistakes I think 1. Left it too long in the oven which dried it out a bit2. Used plain yogurt bc no buttermilk: ( and I think it made the batter too thick? 3. Eggs were medium instead of large so the cake wasnt very yellow as some of the yolks were pretty small4. Was a bit dense which mightve been from under mixing at the last step5. Didnt have kosher salt so I used sea salt but I think the crystals were too big and left distinctly salty areas in the cakeOther things: - cake had very distinct buttery flavor in some parts
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Emily Hancock
Made this last weekend Came out great after I had to scrap a King Arthur Flour cake recipe (2019 recipe of the year, my a. Everyone loved the cake and I got a lot of compliments on the different, not-so-sweet frosting. I am and serious yellow cake, chocolate frosting fan and I didn't think the frosting was chocolaty enough but had fair warning. Would definitely make again (maybe with a whipped ganche frosting)
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Made this last weekend Came out great after I had to scrap a King Arthur Flour cake recipe (2019 recipe of the year, my a. Everyone loved the cake and I got a lot of compliments on the different, not-so-sweet frosting. I am and serious yellow cake, chocolate frosting fan and I didn't think the frosting was chocolaty enough but had fair warning. Would definitely make again (maybe with a whipped ganche frosting)
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Samuel Janzen
I'm mennonite and 'sheet' sounds the same as the German word for sht, at least in our specific type of low German, which is a family joke i started when my aunt makes sheet cake, my family never spoke English casually, so never made the connection, as well she makes a chocolate sheet cake, making it funnier
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I'm mennonite and 'sheet' sounds the same as the German word for sht, at least in our specific type of low German, which is a family joke i started when my aunt makes sheet cake, my family never spoke English casually, so never made the connection, as well she makes a chocolate sheet cake, making it funnier
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Connor & Crash
Editor Note: Non-stick spray can work as well, but Claire says butter will give you a better coatingTranslation: Claire says butter will give you a better coating, but it's me who takes the blame if this note turns out not to be factual, so I'm not going to state that it does definitively
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Editor Note: Non-stick spray can work as well, but Claire says butter will give you a better coatingTranslation: Claire says butter will give you a better coating, but it's me who takes the blame if this note turns out not to be factual, so I'm not going to state that it does definitively
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snuff slipknotlover
This will probably get lost in the comments, but Claire, i have a tip on a tool u could use if u want to make perfekt tempered chocolate. Watch the cocoa pod to chocolate bar video by emmymadeinjapan. she uses a pretty cool tool. (sorry my english is pretty bad)
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This will probably get lost in the comments, but Claire, i have a tip on a tool u could use if u want to make perfekt tempered chocolate. Watch the cocoa pod to chocolate bar video by emmymadeinjapan. she uses a pretty cool tool. (sorry my english is pretty bad)
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Abbey K
Ok so I (a non baker) actually made this and it was delicious I will day the chocolate frosting was a little too salty for my sweets loving pallet so I would go 1/4 tsp. Of salt in the frosting instead of 3/4. Other than that DELICIOUS & so easy. Thanks Claire
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Ok so I (a non baker) actually made this and it was delicious I will day the chocolate frosting was a little too salty for my sweets loving pallet so I would go 1/4 tsp. Of salt in the frosting instead of 3/4. Other than that DELICIOUS & so easy. Thanks Claire
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Toby Curtis
I'm not a baker, in fact I don't even cook (at all, and I normally just watch these BA videos and think Yum, that looks so good but I'll never make it. BUT this time I said No I'm making this. And I did And it came out like pretty good Thank you Claire.
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I'm not a baker, in fact I don't even cook (at all, and I normally just watch these BA videos and think Yum, that looks so good but I'll never make it. BUT this time I said No I'm making this. And I did And it came out like pretty good Thank you Claire.
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pretendingToBe
I'm from Europe and every time i try one of your recipes it takes me forever to decipher cups to a metric eqivalent of each ingredient. Would it be possibe to add a metric equivalent to your website recipes? I'm sure i'm not the only one.
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I'm from Europe and every time i try one of your recipes it takes me forever to decipher cups to a metric eqivalent of each ingredient. Would it be possibe to add a metric equivalent to your website recipes? I'm sure i'm not the only one.
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