Back to the Basics! How To Make the PERFECT VANILLA CAKE? For FULL DETAILS on how I made this VANILLA CAKE including INGREDIENTS AND TOOLS head over to my blog: http://bit.ly/YOsVanillaCakeRecipe
Welcome to How To Cake It with Yolanda Gampp. If you love baking and want to learn how to turn eggs, sugar and butter into CRAZY novelty cakes like Yo’s famous Watermelon Cake then join us. Each episode includes the A-Z process and recipe of making one of a kind edible creations, gorgeous buttercream cakes, and more! You learn how to make recipes like Italian meringue buttercream, the perfect chocolate cake and vanilla frosting – PLUS tips and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and simple ways to make any cake look amazing. Leave a comment with your cake idea and you may just see it on the channel! New Video Every Tuesday at 8am EST.
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MY BASIC RECIPES:
My Italian mering buttercream – http://bit.ly/YosItalianMeringueRecipe
My Ultimate Vanilla Cake – http://bit.ly/YOsVanillaCakeRecipe
My Simple Syrup – http://bit.ly/YOsSimpleSyrupRecipe
VIDEO TUTORIALS:
My Ultimate Vanilla Cake – http://bit.ly/YosVanillaCake
My Italian meringue buttercream – http://bit.ly/YOsButtercream
Learn ALL my Basic Recipes Here – http://bit.ly/RecipeBoxVids
THE HOW TO CAKE IT TEAM
Editor: Orhan Sumen
Cinematographer: Cody Clay
Producers: Jocelyn Mercer & Connie Contardi
http://www.howtocakeit.com/
Podrias darnos la receta en gramos!? Esta muy lindo el biscocho!! ❤
I have found this recipe in cup measurements.. but so confused about it…Can anybody give me the perfect recipe in gram???
Bakers now: Baking is a science, make sure you measure everything very accurately.
Bakers from the 1700s: You want about a fistful of this, not your fist, my fist, a few eggs and milk until it looks loose enough and bake it until it's ready in a warm oven, not too hot.
Favorite cake recipe for a while, and never had problems before UNTIL, I tried making it in 3 inch tall 9 inch diameter pans for the first time. Previously I had done 3 high 10 diameter pans for 1 hour 20 min, and 2 high 8 diameter pans for 45 min, and they worked fine. I just tried with the 9 inch pans for 1 hour 10 min (turning the pans around after 35 minutes), like her conversion chart shows on her website, and after letting them cool, taking them out of the pan, and letting them cool a little longer, I finally starting leveling them and the inside was very undercooked. The toothpicks came out completely clean. Is there a way to save these cakes? And for the future, is there a different temperature/time I should do for these pans, or a way for this to not happen in the future? Thanks!
I think you should remake this video in 2022
Yolanda has the cutest laugh.
Love your videos😻
Los ingredientes en gramos cuales serian?
Hello, I would like to know how much each egg you use without the shell weighs?
Great Video with clearly explained steps . I used natural vanilla beans for this cake which gave me more natural vanilla flavor. Absolutely big difference to using vanilla extract and use scrapped seeds from Vanilla. I bought beans from eBay, (a seller called "purevanillabeans" ). 1Kg for $270 which was so cheap compared to others. Like to propose other friends to try this recipe with vanilla beans (Grade A Sri Lanka Vanilla beans I used)