Top 5 Cake Baking Mistakes! _ Preppy Kitchen

If you've ever had a cake failed .

And today's video is for you .

I'm taking you through my top five cake baking mistakes .

Today we're going to show you what not to do in the kitchen .

So let's get started coming in at number five .

We have not being prepared .

Read through a recipe completely from beginning to end .

Even the notes , turn your oven on .

So it's nice and hot .

Get all of your ingredients out and premeasure things .

So you want your milk , your butter , your eggs to be all room temperature so that they're gonna mix nicely and you're not putting ice cold things in the oven .

When you put ice cold ingredients and cake batter and you pop that into the oven , the center of your cake takes way longer to bake .

So when you're baking your cake layers , you're gonna find the edge sets quickly .

The middle continues to rise because those ingredients were cold and you have a domed cake which is not fun to decorate .

So be prepared .

Coming in at number four , we have opening your oven .

Why is that a mistake ?

You might think you have to open your oven but here's the deal .

Your oven should stay closed for most of the bake .

If your cake calls for a 35 minute bake time , I set my timer for 30 minutes and then I'll start taking a look .

Maybe the 34 minute mark .

Just keep an eye on it .

Don't go in after 10 minutes or after 15 minutes because they're so delicate before the cake is set .

So what's gonna happen is if you bump it , if it just gets too cold and feels bad that day , your cake will deflate and it's not gonna come back .

Just don't open that oven too soon .

Number three , you followed your recipe to A T everything came out perfectly and you're ready to assemble your cake .

But the mistake is not waiting until it is completely cool .

It doesn't mean not hot anymore .

It means no residual heat is left inside of that cake because your butter creams and your fillings can melt so easily .

And you're asking your cake to defy gravity .

If it's a layer cake , let alone having tears , they need to be cool to room temperature and your icing needs to be properly set as well .

You can let me know in the comments if you've had a cake collapse .

It's happened to me before .

In fact , I'll tell you the video .

It was my royal wedding cake video .

Number two .

This is a number one and two are really close , but number two is mis measuring your flow .

It is so easy to mismeasure it .

If you're not using a scale , if you watch my channel , you know that I use a kitchen scale .

It's not expensive .

It doesn't take up a lot of room , but it comes in so handy .

One cup of flour , depending on the kind of flour should be 100 and 20 g .

But look what happens when you just scoop up the flour , I'll even level it off .

I'm even gonna level it off for this .

That's 100 and 50 g .

So I packed 30 extra grams of flour in there and just because the flour was mismeasure , your cake is gonna be dry .

It's gonna be bready .

It's gonna be denser and it's just not gonna be delicious .

You're gonna be disappointed if you don't have a scale , that's totally fine .

You can fluff and Sprinkle , so fluff the flour up , fluff , fluff , fluff , Sprinkle it in .

You want to preserve all those pockets of air in between those little Granules of flour and measure it up 100 and 21 g .

So 1 g extra doesn't matter at all .

Much more accurate to fluff and Sprinkle .

Just don't scoop , don't do it .

The number one mistake making cakes .

I love my mixer .

I love my hand mixer , but the biggest mistake you can make is over mixing your batter .

If you look at most recipes , they'll say mix until combined my recipes often say mix until almost combined , you still see a couple of pockets of flour hanging out here and there because even when you're mixing on low , well , it's not like that .

Even when you're mixing on low , you don't have the ultimate control like you do if you mix it by hand .

So when you make your next cake , mix those ingredients until they're almost all incorporated , then switch to your hand and just fold the ingredients in until all the flour has disappeared and stop .

If you overmix your cake batter , you're going to develop the gluten , which is a protein in your flour and gluten is necessary in bread .

For example , because you need to have that nice chewy texture that makes bread so amazing .

But cake is supposed to have a melt in your mouth texture .

Don't overmix your batter , mix it until just combined .

Don't make the other mistakes and we're gonna have a great time in the kitchen .

I hope you enjoyed this video .

It was really fun to make .

If you have more questions , leave them in the comments below and check out my kick playlist .

See you in the next video .