Відео

Thank you!!

Thank you so much! 😃

Thank you, Laura!

Glad you like them!

For hot climates you can substitute half of the butter with vegetable shortening like Trex or Crisco :)

Wow! Thank you!

Hi! I used my 6" vanilla cake batter from the Basics of Cake course :)

I'm so glad! Thanks for telling me!

Unfortunately it only works with frosting that gets very firm when it's cold. My cream cheese recipe stays soft even when it's cold, so cream cheese would only work if your recipe is much stiffer. You could try freezing it to make it this firm but I haven't tried personally.

Hmm that's interesting as using instant coffee is almost always the best way to get a good strong coffee flavour without adding too much liquid (which will be problematic for many frostings, particularly Swiss meringue, which is my go-to). I dissolve good quality espresso granules e.g. Moccona in vanilla extract to keep the liquid amount as low as possible. I love coffee (here in New Zealand, where the flat white was invented, coffee is practically a religion to us!) and this tastes good to me. If you want a deep dive into this dilemma, I can recommend James Hoffman's video on "A Coffee Cake (that tastes of coffee)".

Such great tips! Thank you for sharing!

@@fionaclaphamhoward5876 James Hoffman's video seems to be just what I was looking for. Using beans to infuse the butter seems wasteful, but I'll try it. He is using grams and Celsius, but I can convert that. I particularly like measuring the internal temperature of the cake. I so that with my bread and cake and it is marvelous.

@NicholasStein at least you can impress your coffee afficionados with your deep dive into the issue and by name-dropping the fabulous James Hoffman! I'm sure they will appreciate your commitment

You’re welcome 😊

Oh yay! Good luck! Please let me know how it turns out!

A seven-layer cake may have ended up too tall for what Emily wanted. The seven colours thing is also an artificial construct in itself, see New Scientist for more: "Around 1665, Isaac Newton performed experiments with a prism producing a spectrum in which he identified seven colours. "Prior to that, the spectrum had been thought to have five colours. For example, in his book Experiments and Considerations Touching Colours, Robert Boyle described the spectrum he produced with a prism as “denoting the five consecutions of colours Red, Yellow, Green, Blew, and Purple”. "This book was published in 1664, just before Newton started his experiments. However, the number seven had long been considered mystical, denoting perfection and completeness. This sort of mysticism fascinated Newton as much as science, so he thought there must be seven colours in the rainbow. He added orange and split purple into indigo and violet."

Love this, @fionaclaphamhoward5876 ! @nohahossam130, you can absolutely divide the batter into 7 pans to make a 7 layer cake!

Emily said it was washed and dried carefully before using. If she's not selling the cake commercially, I don't think this is an issue.

@@fionaclaphamhoward5876 Just because the bubble wrap is washed does not make it safe to be in contact with food. There could be poisonous chemicals in the plastic that could transfer to the buttercream.

@carolluscombe7499 none of us want to poison our kids or loved ones. Bubble wrap is made from LDPE which is regarded as a food-safe plastic (the same plastic used for cling film or bread bags, for example). If you're concerned it would be sensible to use some bought new (so not used to package something toxic before you get it), and wash and dry it carefully before use.

@@fionaclaphamhoward5876 not food grade when I looked it up.

Thank you!

Thank you!

Oooo yes, that would look so unusual!

Sugarologie has a Cake-culator that is very good for this, I use it often to work out how much frosting I need to make for different sized cakes.

@@fionaclaphamhoward5876 thankyou !!

on*

That would be so pretty!

Not too late :) Here's the recipe with the quantities: www.britishgirlbakes.com/black-buttercream-recipe/

I'm happy it's useful! And just in time for Canada Day :)

Glad it was helpful!

My pleasure!

My pleasure 😊

My pleasure 😊

I'm so glad it was helpful!

Wow, I haven't heard of shipping cakes! Are they frosted? How do you make sure they don't get damaged? As far as plastic wrap, what about ziplock bags to keep them airtight? Or if your concern is environmental, someone mentioned beeswax wrap but I haven't seen or tried it myself.

@@BritishGirlBakes no my pound cakes aren’t iced. I was wondering if you could please recommend a freezer-safe container to store it in my freezer.

@@BritishGirlBakes I wrapped my cakes in bunch of plastic wrap and shrink wrap. But it was excessive amount of wrapped plastic wrap. They arrived intact in both Texas and Florida (I live in Pennsylvania). Both recipients told me the cakes were delicious and most. The problem was excessive amounts of plastic wrap used to d add ship the cakes. I started my own Baking business and I’m trying gain knowledge on what is the best ways to o freeze and s as hip my Pound cakes.

Thank you!