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CreativityTranscript
00:00 Hi, this is Jen from Cookies, Cupcakes and Cardio.com. We are going to begin a series
00:08 of videos that's going to teach you how to bake and decorate a basic cake. Our first
00:13 video today is going to be how to make a homemade cake from scratch. Then we will show you how
00:20 to make a filling that will go inside the cake. We'll teach you how to torque the cake
00:25 and we will also teach you how to cover the cake in a simple buttercream, which we will
00:30 also teach you how to put together a homemade from scratch buttercream recipe. So, like
00:35 I said, the first recipe that we're going to work on today is for a simple vanilla cake.
00:40 It's really easy, all it needs is one bowl. If you don't have an electric stand mixer
00:45 like this one, you can easily use your electric hand mixer. That works just fine. Instead
00:51 of when we turn this mixer on, just use your hand beaters. The other things you're going
00:56 to need besides the ingredients, 9 inch round cake pans. We'll be using a 9 inch one. You
01:02 can also do it with an 8, but you might need a third 8 inch pan. And you'll need a cooling
01:07 rack for your cake for later. And good and trusty non-stick cooking spray. So the ingredients
01:14 specifically for this cake, you need 2 ¼ cups of all purpose flour, ½ cup of softened
01:21 butter, a cup and a third of sugar, 2 eggs, 3 teaspoons of baking powder, ½ teaspoon
01:32 of salt, 1 cup of milk, and a teaspoon of vanilla. So the first step is to preheat your
01:45 oven. This cake is going to bake at 350 degrees for about 30 to 35 minutes. So once you've
01:51 got your oven set to 350 degrees, you can get started on your batter. As I said earlier,
01:57 this cake mix is, or this homemade one, is really easy. So what you're going to start
02:01 with is all of your dry ingredients into your mixer. So your 2 ¼ cups of flour, your 1
02:13 and a third cups of sugar, ½ teaspoon of salt, and 3 teaspoons of baking powder. All
02:25 in there. Mix them up to combine on low speed. And then, once we get that going and it's
02:39 combined there, we're going to take the chunks of the ½ inch of butter and we're
02:45 just going to drop them in one by one. What you're looking for at this point, to make
02:52 sure that your butter is all mixed in properly, is it to become a grainy like substance inside
03:00 of your mixing bowl. And sometimes the butter tends to get stuck on the paddle, so you might
03:11 have to stop it and scrape that off. Mix it here, medium low speed for just about 30 seconds,
03:22 just to get that butter moving around. Just going to stop it and get the sides of the
03:37 butter off the bowl. And now, you're going to add your teaspoon of vanilla. Pour that
03:45 right in. And your 1 cup of milk. We're gradually going to pour it in, nice and slow,
03:55 steady stream. So you're going to keep it at low here for about 1 minute on your mixer.
04:13 Before it gets going, I'm going to stop it and scrape the sides. It's important
04:18 when you're using a mixer or your hand beater that you're always scraping off the sides.
04:24 And especially if you're using a larger KitchenAid, you want to make sure you scrape
04:28 the bottom, because that's where the dry ingredients tend to pool and get stuck. Okay,
04:37 so a minute on low speed here. And when we get close, I'm going to drop it down to
05:07 stop. And I'm going to drop in those eggs, one at a time. Once you put the eggs into
05:14 your batter, it starts to get nice and fluffy right away. I'm going to stop and scrape
05:20 early on in that process. Scraping right to the bottom. And I usually wipe my spatula
05:34 off on the mixing bowl beater. So we're just going to let this go for about another 30
05:46 seconds, and then it will be ready for the cake pans. So the next step is to get our
05:56 pans ready. And I have found a foolproof way of doing this. And the first thing you want
06:01 to do is flip over your cake pan and using wax paper, I usually rip enough for both of
06:15 my cake pans, fold it in half, and I lay it over top of the bottom. This is a trick my
06:22 mom taught me, so I have to give her complete credit to that. Using the inside blade of
06:27 your scissors, you're just going to go around. And the good thing about wax paper is that
06:32 it scores. Parchment does not do this. So once you've got your circle, it matches exactly
06:42 to the base of the size that you need. Cut around it. And you've got your bottoms ready.
06:53 Now the reason you want to do this extra step is because buttering the pan, flouring the
07:01 pan, spraying it with the non-stick spray, that will all do you good enough. But this
07:07 is that extra step that stops your cake from getting stuck to the bottom of the pan. And
07:12 if you've ever baked a cake, it's probably happened to you at least one time, or many,
07:17 like I have. So what I use is just a normal brand of cooking spray. Spray the whole entire
07:26 pan, sides and all. Lay down the wax paper, spray it again. And this just helps to ensure
07:40 that you don't have any cake stick into your pan. So when you've got that done, you're
07:51 going to put your cake batter into both of your pans. You can use a measuring cup to
07:58 measure them out, or you can just eyeball it. Eyeballing is usually good enough. Scrape
08:09 that out of your bowl. So then you want to spread your cake batter around evenly. Give
08:25 it a little tap to help it settle. And then they're ready to go into the oven. So 30 to
08:43 35 minutes, and when that point comes, we'll check it with a toothpick to make sure it's
08:50 cooked through the middle. And we will be back at that point. So the timer's just gone
08:57 off. The cakes have been in the oven for about 30 minutes. Just grabbing them out here. So
09:05 as you can see, they're nice and golden brown. The edges are slightly pulled away from the
09:10 pan. That's also an indicator of a finished cake. As is, just touching the top of the
09:17 cake just slightly and seeing it spring back. So my finger touches it down and the cake
09:22 pulls back up. These are all indications that your cake is baked and it's finished. And
09:28 it needs to sit here for about 10 minutes to cool, and then we will show you how to
09:32 take the cake out of the cake pans. So our vanilla cakes have been cooling out here on
09:38 the rack for about 10 minutes now. I can touch it without having to wear my gloves. That's
09:43 a good indication that tells you the cakes are ready to come out. What you want to do
09:47 is you can take just a regular butter knife, but going against the teeth, you want to go
09:53 around the cake just to make sure you loosen up any spots that you might have missed with
09:58 your spray. Go around it a couple times. Don't go with the teeth leading into your round
10:08 circle because that will grab the cake and it could bite it and cut it. So all I'm going
10:13 to do right now is just grab the cake and flip it over. Grab the cake, flip it over,
10:19 give them a little tap on the bottom there, a little shake, and out it comes. See how
10:26 easy that was? No, nothing stuck on the bottom there. And again on this one, nice and easy,
10:37 peels right off, and it makes for a really clean, easy clean up as well. So this brings
10:43 us to the end of our baking process. I would let these cakes cool for probably another
10:50 half an hour to almost an hour. Before you start any other process, you want to make
10:55 sure that the cakes are completely cool. If you try to ice a cake when it's still warm,
10:59 your icing will roll right off of it. Our videos to follow are going to show you how
11:04 to make a filling that will go inside the cake and also how to make a homemade butter
11:09 cream from scratch, and we'll show you how to ice the outside of your cake in order to
11:14 make a completed homemade cake from scratch. Thanks for watching. Tune in to those next
11:20 following videos and remember to subscribe to our channel.
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