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00:00 Hi and welcome to Rye Bread and Jelly. My name is Jodi and I'm going to show you today how to make a bakery worthy cake
00:07 using base cake mix that you get in the store.
00:10 Nowadays most bakeries are not making from scratch.
00:14 There's two reasons for that. First of all, the texture of a scratch cake is much more dense
00:20 and customers are so used to eating store bought box cakes
00:25 that they don't really like that texture or that flavor of the regular scratch cakes.
00:32 Also, when you're making one with a cake box mix, you can guarantee that it's going to fluff up
00:39 and be the right consistency for any kind of cake that you're making.
00:45 So today I'm going to be making a birthday cake for my son.
00:49 He turns 14 on Sunday and I'm going to be showing you how to do that using the recipe that all,
00:56 okay, maybe not all, most bakeries are using today.
01:00 Now your big grocery store chains, they're just using a mix that they are getting from bulk suppliers.
01:08 Your smaller bakeries are going to use a mix that's similar to this.
01:12 They of course probably won't be buying them from the grocery store.
01:16 However, they will be using a store bought or a factory bought mix
01:21 and then adding these other ingredients to make it that much more special.
01:26 Okay, so first you're going to start off with your cake mix.
01:29 You're going to want two of these. Of course, if you want less cake, you just split this recipe in half.
01:38 So I'm using a white cake mix and that's because my son wanted a cake
01:43 which is called PB&J or peanut butter and jelly and it's basically a white cake mix with the filling
01:54 which I use for him a strawberry pie filling which I'm going to make from scratch as well,
02:02 but you could also just buy the can of strawberry pie mix
02:07 and then you cover it with a peanut butter buttercream
02:10 and it tastes kind of like a peanut butter and jelly sandwich.
02:14 So okay, you get your white cake mix into your bowl.
02:17 You're going to add two cups of all-purpose flour.
02:21 I've already pre-mixed it that way I can do this faster.
02:26 You're going to add your two cups of granulated sugar and one and a half teaspoons of salt.
02:36 Okay, so you're going to want to mix that.
02:47 Now I could just stick this in the mixer,
02:49 but I'm just going to do this real quick like this so that we can get this done.
02:53 Oh, and there's no noise from the mixer. Next I am going to add a quarter.
03:01 I'm sorry. I'm going to add one and two-thirds cup of water,
03:09 four tablespoons of vegetable oil, eight eggs.
03:15 Now if you want to keep your cake perfectly white just use the egg whites,
03:21 but for this I really don't need a white cake.
03:24 So I'm just going to add the eight eggs and then you're going to add a teaspoon of vanilla.
03:35 I actually like to add a little bit more. Now if I'm making a lemon cake,
03:39 I'm going to use the lemon box mix,
03:41 but then I'm going to go to the store probably AC Moore or Michaels any of your craft stores
03:47 that sell baking supplies and get some Loran orange or I'm sorry Loran lemon oils
03:54 and then use that whole little bottle and stick it in.
03:57 That really makes your lemon cake so delicious.
04:01 Everybody loves the lemon like that. But for this I'm just going to use vanilla.
04:05 Now if I wanted to I could also put some almond oil in or almond extract
04:10 and that would be a white almond sour cream cake.
04:13 So today I'm just making a white vanilla sour cream cake.
04:17 Now also what makes it the sour cream cake
04:19 and gives it the great texture is a cup of sour cream.
04:24 So it's for this container is 16 ounces.
04:29 I only need about half. And then of course my eight eggs.
04:37 Now I'm going to get those put inside there love my beautiful eggs.
04:42 I get them from my chickens outside and see I have all kinds of colors.
04:46 I definitely recommend using fresh eggs.
04:49 These were laid probably yesterday morning,
04:53 but I'm going to put it in the mixer.
04:55 So through the magic of video I've mixed all my ingredients in the bowl using my mixer.
05:00 I don't put anything in in any specific order.
05:03 I just throw it all in the bowl and mix it.
05:07 Luckily for me with the KitchenAid it makes it a lot easier that way.
05:11 Even when I had the bakery it worked out fine.
05:15 So that's how I always did that. Also for another tip.
05:19 I would just recommend that you leave all of your ingredients out to get to room temperature.
05:23 So your eggs your sour cream should all be room temperature before you start making your cake.
05:29 It's just a chemistry thing. So when you are getting ready with your mixed ingredients,
05:36 you are going to want to preheat your oven.
05:39 So for this I would preheat it to 350.
05:44 If you're in Mountain Standard time, you guys probably know your adjustments.
05:48 So just do what you're used to for that.
05:52 So I'm going to use these pans here. Now I could use just the regular pans
05:57 and you can feel free to do that. This is a I believe it's a Wilton pan.
06:03 But I want three layers and I want to get it done all at once
06:07 and I have these other pans. They're Wilton pans as well.
06:10 That when you put it when you bake in them, they have a little cavity
06:14 and that way when you put your filling in it'll fit right inside.
06:17 Now you definitely do not need to use these. You can use any style any size cake.
06:23 In fact, if there's leftover later, I'll probably use it for cupcakes for my kids.
06:28 So now I do not happen to have the baking spray,
06:34 but I do recommend the baking spray the one that has the flour in with it.
06:39 That will keep your cake from sticking to the pan.
06:43 Otherwise spray this really really well
06:46 and I maybe even recommend putting on some flour dusting before you put your mix in.
06:53 Now also Wilton, I think it's Wilton.
06:56 Wilton also makes a squeeze bottle of a butter flour mixture
07:01 that really really works to keep your cakes from sticking.
07:05 But today since I have just some original canola spray, that's what I'm going to use.
07:12 So you see I am spraying this pretty well, especially in the cracks,
07:18 especially in this pan.
07:21 Because this one will really stick if I don't cover it really well.
07:28 But like I said, I really do recommend the baking spray that has the flour in.
07:43 Okay, so when you are putting your mix in,
07:46 well for these pans with the cavities,
07:48 you have to make sure that you are at least past that cavity section with your cake.
07:53 So that goes about halfway.
07:57 If you don't want to make all your layers at once
08:03 and you only have a cake pan that's solid like this,
08:06 which obviously I said is fine,
08:09 you can actually cut your cake in half lengthwise when you're doing the layers.
08:19 So see I did end up with a bit more cake left.
08:23 I could probably do another layer with this,
08:25 but I'm going to use it to make some cupcakes.
08:28 And since I'm making some strawberry filling,
08:30 instead of putting the peanut butter icing on top,
08:33 I'm just going to put some regular buttercream
08:35 and that way it's more like a strawberry shortcake type of cake for the cupcakes.
08:40 But for this one, I'm ready to stick this in my oven.
08:44 I've preheated it to 350.
08:46 I'm going to stick them all in.
08:48 I'm going to wait until, to be honest with you,
08:50 I don't actually use a timer.
08:52 I will wait till my house starts smelling like cake
08:55 and then I will check it with a piece of pasta in the middle.
08:59 And if it sticks, I know it needs to cook a couple more minutes.
09:02 If it doesn't, it's done.
09:04 So, okay, the cakes are out of the oven and you can see that they're done.
09:08 Not only did this spaghetti that I put in the middle come out clean,
09:12 but when I push on it, it bounces back up
09:15 and the outside of the cake has come away from the pans.
09:20 Now I'm going to let them cool right here on this little cooling tray for a short time.
09:27 I'm going to leave them in the pans just for a little bit
09:30 and then I will dump them out.
09:33 And then I'm going to put them into the freezer after they are completely cool.
09:40 And that way it's much easier to trim off any of the humps or edges
09:46 as well as it's much easier to icing and put together.
09:50 So, next episode you will be able to see me put the cake together,
09:54 put the topping inside and make the buttercream and icing the cake.
09:58 So, if you would like to know how to make a perfectly icing cake,
10:03 please come back and look at our next video.
10:07 And I hope...
10:08 I will show you how to put the cake together in our next episode.
10:12 Thank you so much. I'm going to put the recipe online right on this video.
10:16 Please subscribe to my page and that way you can see how to carve cakes,
10:22 how to fill cupcakes, anything to do with baking or cooking,
10:27 you can definitely see on this page.
10:30 Thank you so much and I hope to see you next time.
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