If cake flour is all you have, you can use it for this cake. For more delicate cakes like white cake, use cake flour because it requires a finer texture, but for this vanilla cake you can use all-purpose without issue.Trace the bottom of the pan on the parchment paper, then cut out the circle and it should fit exactly. If you’re having trouble with your vanilla cake sticking to the cake pans once they’re done baking, try lining the bottom of the cake pan with a piece of parchment paper.You want to make sure the buttercream and cake are the same temperature, or you’ll pull up crumbs when trying to frost. After the homemade vanilla cake comes out of the oven, make sure it cools down completely before frosting.You can also use a bundt pan or make a sheet cake instead of round cake pans with this vanilla cake recipe.If you’re making more than 3-tiers, you can make this in batches and re-use the cake pans after they’ve cooled. If you want to make it taller, you can double the recipe and make additional layers, with frosting between each one. Use two 8 inch non-stick cake pans because to make a layer cake with this vanilla cake recipe.Try leveling the baking powder in the measuring spoon with a knife, similar to how we did the flour. The baking powder causes the cake to rise really fast, then fall before it’s done baking. If your cake falls when you take it out of the oven, it’s possible that there was too much baking powder used. Stop mixing when everything is just mixed in. Make sure you’re not over-mixing the cake batter. I also recommend not using any butter substitutes, like margarine. If you’re replacing the eggs or butter in this recipe, make sure you’re not removing all of the fat because it helps keep the texture of the cake soft. Try weighing the all purpose flour, or using a knife to level the measuring cup. Measure your all purpose flour exactly, to make sure you’re not adding too much. Try using an oven thermometer and set your oven temperature, then make sure they match so you’re not over-baking anything. Make sure your oven is cooking at the right temperature, because an over-baked cake can easily be dry and crumbly. There are a few reasons this might happen. If your cake is falling apart it is most likely too dry.
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