How to Get Flat Cake Layers

author Preppy Kitchen   8 month ago
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How to Decorate a Cake Full Post: https://preppykitchen.com/how-to-decorate-a-cake/ Making a beautiful cake shouldn't be frustrating, unfortunately I know that it often is, especially when a new technique or special request from a friend takes us out of our comfort zone! I've compiled all cake decorating the tips and tricks I could think of into this post to give you a leg up on your next project. I'm sure there's more than one think I've neglected to address so please make sure to leave a comment if I've missed a topic you want to know more about!

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This Croissant recipe is about as minimal equipment as you can get in a recipe. It's a no machine, as well as a no knead recipe. All it requires is some focus, and a little bit of patience. Oh, and a rolling pin helps too. Then you end up with beautifully flakey and buttery croissants that have a glossy crispy exterior, and a soft and rich inside. Nothing beats homemade. My Kitchen Scale: https://amzn.to/2SPZeXd FOLLOW ME: Instagram: https://www.instagram.com/joshuaweissman Facebook: https://www.facebook.com/thejoshuaweissman Twitter: https://twitter.com/therealweissman Website: http://joshuaweissman.com/ --------------------------------------------------------------- Music - Vivre by Saib: https://soundcloud.com/saib_eats/vivre --------------------------------------------------------------- Ingredients you'll need: 130g water @ 100 degrees Fahrenheit 6g active dry yeast 250g bread flour 30g granulated sugar 5g fine sea salt 25g unsalted butter, melted 1 egg yolk (about 18g) Beurrage (butter block): 138g unsalted butter (ideally high butter fat European style butter like plugra, wuthrich, etc.) Sample Schedule: Day 1: (the night before maybe like 8 or 9 p.m.): Make your dough and prepare it for it's overnight rest. Day 2: 9am-Make beurrage 9:25am - Encase butter in dough, roll and fold 10:30am - Second fold 11:30am - Roll dough out to correct size for slicing and shaping. Rest in fridge. 12:30am - Cut dough and shape croissants. Brush with egg wash and proof. 2:30P.M - Brush again with Egg wash 2:35 P.M - Bake

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Hi. Today I want you to see yummy pork leg cooking water spinach. So let's enjoy together. Thank you. More yummy cooking: Yummy Monster Sea Snail Salad Cooking - Monster Sea Snail Cooking - Cooking With Sros https://youtu.be/0YR6s-x2KZk Yummy Horseshoe Crab Salad Cooking - Horseshoe Crab Cooking - Cooking With Sros https://youtu.be/wDooaT6qKKo Yummy Pig Intestine Crunchy Cooking - Crunchy Pig Intestine Recipe - Cooking With Sros https://youtu.be/b3TkStok4sk More contact : Twitter : https://twitter.com/Cooking_w_Sros?lang=en

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Facebook: http://www.facebook.com/belmerlion For those who likes chiffon cake and has no tube pan/angel food pan, this is might be the recipe for you. It has a soft and spongy texture like chiffon cake. Wish you success for making this cake. Vanilla Sponge Cake 4 Large Egg Whites (120 grams) 1 teaspoon Vinegar 120 grams Fine Sugar 4 Large Egg Yolks (72 grams) 120 grams Plain Flour 1/2 teaspoon Salt 30 grams Oil (30 ml.) 40 grams Milk (40 ml.) 1/2 Teaspoon Vanilla Essence Pan Size: 18 cm Oven Temperature: 150°C for 35 minutes, 170°C for 3 minutes

How to Get Flat Cake Layers
Blog post with all the instructions: https://preppykitchen.com/how-to-get-perfect-flat-cake-layers/

Few things frustrate me more than domed cake layers with burnt edges. I make cakes QUITE often so you can imagine I like things to go smoothly especially since I’m usually filming and sharing the results. When I first started out my cakes had a very “home made” look about them, the corners were rounded and they often sagged at the edge or even drifted off to one side. The taste was good but appearances matter so I would have to trim the top off of my domed layers to get a flat top but then you end up with extra cake and lots of crumbs! Eventually I realized the problem wasn’t with the recipe but the bake itself.

When you bake cake layers the outside heats up and baked more quickly than the center, which is insulated by the rest of the batter surrounding it. So basically the outside of the cake layer bakes first; the inside of the cake layer has more time to rise and by the time the inside is set and baked through the outside is starting to dry out and burn. This is why you see so many cakes with dark edges which are not pillowy soft.

Here's a link to buy the cake strips I use if you want to pick up a set: https://amzn.to/2LJdUDu

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