Ingredients: All-purpose flour, Granulated sugar, Baking powder, Salt, Milk · 60 min cook time · 350kcal · ₩24,400
Ingredients
250g All-purpose flour, 200g Granulated sugar, 10g Baking powder, 5g Salt, 360ml Milk, 3ea Eggs, 60ml Vegetable oil, 5ml Vanilla extract, 113g Butter, 170g Melted bittersweet chocolate, 240g Powdered sugar, 120g Sour cream, 250g Cake flour, 3ea Egg whites, 2ml Almond extract, 50g Sprinkles, 226g Cream cheese, 30g Cocoa powder, 5g Baking soda, 100g Brown sugar, 180ml Buttermilk, 200g Peanut butter
Instructions
1. The host introduces herself and the topic of the video, which is cake baking fundamentals. She will teach three recipes: a sheet cake, a layer cake, and cupcakes.
2. The host explains the basic components of a cake: flour, fat, sugar, eggs, and leavener. She mentions using both butter and oil for a combination of flavor and texture.
3. The host showcases essential cake-making tools, including muffin tins, cake pans (preferably thin aluminum), a scale for accurate measuring, spatulas, bench scrapers, knives, an ice cream scoop for batter, cooling racks, and a stand mixer (or cake turntable).
4. The host begins preparing a yellow sheet cake. She greases a 13x9 inch aluminum pan with butter using a pastry brush, ensuring all corners are covered.
5. She then adds all-purpose flour to the greased pan, tapping it around to coat the butter, and discards any excess flour. This helps the cake climb the sides of the pan for a better rise.
6. The host demonstrates how to properly measure flour by aerating it, then scooping and leveling it with a straight edge. This prevents over-packing the flour, which can lead to a dry cake.
7. She combines all-purpose flour, granulated sugar, baking powder, and salt in the stand mixer bowl. She emphasizes using room temperature ingredients (65-75°F) for optimal results.
8. The host divides the milk, setting aside 1 cup for the dry mixture and combining the remaining 1/2 cup with eggs, vegetable oil, and vanilla extract. She explains the role of eggs for structure and oil for tenderness and shelf life.
9. She introduces the 'reverse creaming' technique, where butter is added to the flour mixture first. This coats the flour proteins, inhibiting gluten formation and resulting in a softer, velvety cake.
10. The host adds cubed, room temperature butter to the dry ingredients in the stand mixer and mixes until a sandy texture is achieved. She then adds 1 cup of milk and mixes until just combined.
11. She slowly adds the wet ingredients (milk, eggs, oil, vanilla) to the batter while the mixer is running, ensuring everything is well incorporated. The yellow color of the cake comes from the extra egg yolks.
12. The batter is poured into the prepared pan and spread evenly with an offset spatula. The cake is baked at 350°F (175°C) for 25-30 minutes.
13. The host checks the cake for doneness by observing if it pulls away from the pan edges and springs back when lightly touched. A toothpick inserted into the center should come out with moist crumbs or clean.
14. The cake is cooled in the pan on a rack for 10 minutes, then inverted onto another rack to cool completely. Flipping the cake prevents a soggy bottom and helps maintain its shape.
15. The host prepares the chocolate sour cream frosting by mixing melted bittersweet chocolate and butter with a hand mixer. She then adds powdered sugar, vanilla extract, and sour cream, mixing until smooth.
16. The cooled sheet cake is placed on a serving board, and the frosting is spread evenly from the center outwards, leaving a small border. The cake is then sliced and served.
17. The host begins preparing a confetti layer cake. She greases and flours three 9-inch aluminum cake pans.
18. She combines milk, vegetable oil, vanilla extract, and almond extract in a bowl. For this recipe, only egg whites are used, resulting in a white, lighter cake.
19. The host combines cake flour, granulated sugar, baking powder, baking soda, and salt in the stand mixer bowl. Cake flour is finely milled and gelatinizes at a lower temperature, leading to a lighter, finer cake.
20. She adds cubed, room temperature butter to the dry ingredients and mixes until sandy. Then, 1 cup of milk is added and mixed until just combined.
21. The wet ingredients are slowly added to the batter while mixing. Once combined, sprinkles are gently folded into the batter.
22. The batter is divided evenly among the three prepared cake pans. The cakes are baked at 350°F (175°C) for 20-25 minutes.
23. The cakes are cooled in the pans on a rack for 5-10 minutes, then inverted onto racks to cool completely. The host demonstrates how to fix a broken cake by patching it with extra cake pieces.
24. The host prepares cream cheese frosting by mixing cream cheese and butter until smooth. She then adds powdered sugar, vanilla extract, almond extract, and salt, mixing until light and fluffy.
25. The first cake layer is placed on a cake stand with parchment paper strips underneath to keep the platter clean. A measured amount of frosting is spread evenly on top.
26. The second and third cake layers are added, each with an even layer of frosting. The host then applies a crumb coat, a thin layer of frosting to seal in loose crumbs.
27. The cake is chilled in the freezer for 10 minutes to set the crumb coat. This makes it easier to apply the final layer of frosting.
28. The final layer of frosting is applied, ensuring even coverage. Sprinkles are then pressed onto the sides and top of the cake.
29. The host slices the confetti cake, revealing perfectly even layers and beautifully distributed sprinkles. She tastes the cake, noting its soft, velvety texture and balanced sweetness.
30. The host begins preparing chocolate peanut butter cupcakes. She combines all-purpose flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar in a bowl and whisks them together.
31. In a separate bowl, she whisks together buttermilk, vegetable oil, vanilla extract, and an egg.
32. The wet ingredients are added to the dry ingredients and whisked until just combined. The batter is then scooped into lined muffin tins, filling them three-quarters full.
33. The cupcakes are baked at 350°F (175°C) for 15-18 minutes, then cooled completely on a wire rack.
34. The host prepares peanut butter buttercream by mixing peanut butter and butter until smooth. She then adds powdered sugar, vanilla extract, and salt, mixing until light and fluffy.
35. The cooled cupcakes are frosted with the peanut butter buttercream using an ice cream scoop or offset spatula. Various chocolate pearls and sprinkles are used for decoration.
36. The host tastes a cupcake, highlighting its light, chocolatey flavor and the delicious salty peanut butter frosting.