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How to Get Flat Cake Layers

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How to Get Flat Cake Layers Blog post with all the instructions: https://preppykitchen.com/how-to-get-perfect-flat-cake-layers/ Few things frustrate me more than domed cake layers with burnt edges. I make cakes QUITE often so you can imagine I like things to go smoothly especially since I’m usually filming and sharing the results. When I first started out my cakes had a very “home made” look about them, the corners were rounded and they often sagged at the edge or even drifted off to one side. The taste was good but appearances matter so I would have to trim the top off of my domed layers to get a flat top but then you end up with extra cake and lots of crumbs! Eventually I realized the problem wasn’t with the recipe but the bake itself. When you bake cake layers the outside heats up and baked more quickly than the center, which is insulated by the rest of the batter surrounding it. So basically the outside of the cake layer bakes first; the inside of the cake layer has more time to rise and by the time the inside is set and baked through the outside is starting to dry out and burn. This is why you see so many cakes with dark edges which are not pillowy soft. Here's a link to buy the cake strips I use if you want to pick up a set: https://amzn.to/2LJdUDu SUBSCRIBE ►https://www.youtube.com/channel/UCTvYEid8tmg0jqGPDkehc_Q?sub_confirmation=1 -------------------------------------------------------------------------- ADD ME ON: Facebook: http://www.facebook.com/PreppyKitchen Instagram: http://instagram.com/PreppyKitchen Pinterest: https://www.pinterest.com/PreppyKitchen Website: http://www.PreppyKitchen.com
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Text Comments (2849)
Piruluz (1 hour ago)
Dude, that domed cake looks proper!
Hannah Groom (3 hours ago)
I think he's my new best friend :)
jojo26 (1 day ago)
A question 🤚🏻 when you double or triple the ingredients . Do you mean everything ? Even the sugar? Vanilla extract? Salt? 🤔
sue pearce (1 day ago)
The fist one looks more appetising the others look anaemia ,PS are they suppose to be a Victoria sandwich ? if so never seen a receipe like that before here in the U.K. where i believe they were named after Queen Victoria the receipe is 6oz butter. 6 oz sugar 6oz of flour 3large eggs , never heard of any containing baking soda 🤔
sue pearce (1 day ago)
Why not just turn the cooked cake upside down if it’s such a problem !! personally i think life’s too short to worry about it 🤣🤣🤣🤣
valeria blasi (1 day ago)
Amazing video!!! Thanks 👏🏻
Ruth Tirado (2 days ago)
Link for the recipe for the vanilla cake? Please and thank you!
Michele Macgregor (2 days ago)
very helpful. thank you so much. xxxx
Lorien Morlock (2 days ago)
That information may have changed my life
Rehna N A (3 days ago)
From where do i get this cake strip
pr va (3 days ago)
Saw this. Thinking I'd buy cake strips I read Amazon customer reviews, and didn't buy any.
Cindy T (3 days ago)
I made a foil cake strip as u showed in the video. I baked a wonderful flat cake. So beautiful! Thank you so much.
Andrea Howard (3 days ago)
You the best chef ever.. please make more videos!
jim mazzochi (3 days ago)
The domed cake could still be used in a nice trifle !
enn33 (4 days ago)
First time hearing about this! amazing, Thank you!
mikhiel troyah (4 days ago)
Why don't I see professionals using those. I've never seen or heard of that but the science makes perfect sense. I'm embarrassed to admit I've never seen that and i went to culinary school😄
Mephobia Food (4 days ago)
great instruction! ... thanks
Raymond Isbill (4 days ago)
Maybe we are making our batter wrong but even with the strip it still isn't flat.
Omg this will be sooo useful! I was always so annoyed by my domed cakes or the little crumbs mixing with the buttercream when cutting the top off! My virgo feelings can rest in peace now
Jon Campos (4 days ago)
They also make great restraints for the bedroom. Jk
Esther Ortiz (5 days ago)
Thanks! Never heard of cake strips. I'm going to try it.
Denise Cowan (5 days ago)
Does this work with square/rectangle cakes also?
Michele Rucker (5 days ago)
Awesome, I’ve never seen that! Thanks😇😇😇
Lady G (5 days ago)
What a great tip :) cam this also work for the bottom of the cake? I used a baking sheet and cake seemed great but it had a bad crust at the bottom :'(
kellie dickinson (5 days ago)
Thank you! I made the foil/paper towel method you demonstrated. Wow! I love the rise and flat tops! @beesidecottagecakery
Miss Lana (5 days ago)
Semi-new baker here and wow, I've never heard of these things in my life. I currently have a cake in the oven and was wanting to see how I could get flatter layers for the future. I'll definitely have to use the alfoil trick!
Bethany Barratt (5 days ago)
will they work on pans that are 3 inches deep even though they are only 1.5 inches wide?
Butternutty84 (5 days ago)
I have never seen these before. Thank you sir!
Alpa Arya Shah (6 days ago)
Genius!! I never heard of this either! Thank you so much! Why this has never been mentioned in any cake recipe or recipe book I'll never know. Not even Delia!!
shannon b (6 days ago)
Is there any way to do this for cupcakes?
JohnMphs (6 days ago)
The math teacher said, "the length of the outside edge".......
Denise Noble (6 days ago)
I tried this using the 'make your own' with foil and kitchen roll, and I have made my first ever flat soft fluffy cake, I must admit I didn't think it would work, but it did. one tip, if you put the foil above the rim, is wipe the foil with grease too as my cake rose so much it used the foil wow, and yes the cake did need 5 more minutes
gailcreel (6 days ago)
I just bought cake strips today!
Rebecca Roper (7 days ago)
Willow Ashbury (7 days ago)
Omg i was making it and realised i had no eggs but i had already put everything in the bowl so i mase it with no eggs and oh my god it was so light im never putting eggs in it again its a waste of money putting eggs in it
Nitin Agrawal (7 days ago)
Nitin Agrawal (7 days ago)
very useful
Laura Britton (8 days ago)
My entire life has changed...
Denise Noble (9 days ago)
I am going to try this today, not heard of this technique before. The 'naked' cake, it had the smallest dome i would be happy with that, mine rise much more ha ha, so here we go cant wait to try
Lorena Castro (10 days ago)
Does the bake strips work on silicone pans?
Jamie Lay (10 days ago)
Look! It's the most arrogant man on earth!
Nice technique. Thx for your wonderful video. I'm going to try this out. Love the foil & paper towel hack. ⭐
Nancy liera (10 days ago)
Thanks you for the tips😉
Moira Palace (11 days ago)
I need to get myself one of those! 😱
captain tardo PEA (11 days ago)
Wow although I should be. Sorta vain aren't we hahaha ur hilarious
harperriggs (11 days ago)
Do cake strips work with spring form baking pans as well?
Moira Palace (11 days ago)
Pretty sure they're the same basic principle.
Lily Hernandez (12 days ago)
me too
Mindfulness Key (12 days ago)
This guy is genius. But I like the crust on the sides, it's tasty.
Abhishek Mittal (12 days ago)
Thanks for sharing the knowledge
Kay Mullins (13 days ago)
why sour cream in the cake recipie? Never heard of that for a basic vanilla cake.
Kay Mullins (11 days ago)
@Seanelle Higgins ahhhhh i see. Thank you.
Seanelle Higgins (12 days ago)
Kay Mullins moisture! that or mayo will make your cake soooo soft.
Axel Arce (13 days ago)
I was given the cake strips as a gift from my daughter. I could never imagine what they were for! Thank God I have a great instructor!! hahaha
Allex Chen (13 days ago)
tq..how can I prevent the bottom part from burning..I guess I ody followed the instructions..my cake is ok but the bottom part was badly burnt..please advise
Peanutscorner Smith (14 days ago)
What do you do if it’s a sheet cake?
sarah lynn (14 days ago)
I'm going to bake this cake with the foil cake strip right now! Wow! Thank you.
Dessie Naomi (14 days ago)
nukem (14 days ago)
you can get the same result without strips, by simply baking your cake in a cooler oven. I do 300 F. Takes 15 minutes longer, but no more domed cakes. 🎂🎂🎂
Marine Fish Angler (15 days ago)
Hi, won’t the top of the cake get over cook or burn first?
missmammamia (15 days ago)
Does the strips work on rubber moulds? 🤔
Jennifer Roach (15 days ago)
I've heard of cake strips but I love knowing about the homemade version made my day!
Kat F (16 days ago)
The foil n paper towel trick didnt worl out for me. I dont recommend.
Karen Gravatt (16 days ago)
I’m determined to make a cake from scratch that is not heavy and dense. I noticed your recipes do not use cake flour. Do you ever recommend using for a lighter cake? I guess the better question what makes a light tender cake? I went to your shop page and bought all “the things” including the cake strips! Thank you! Once I saw the flying cake video I subscribed! You are amazing!
Preppy Kitchen (15 days ago)
Hi Karen!! Adding an acid can help make your cake light and fluffy. so buttermilk, vinegar, lemon juice. they react with the leavening agents. OR using whipped egg whites and folding into the batter like my German chocolate cake. Happy baking!
Fil S (16 days ago)
glow wills (16 days ago)
Your cakes are beautiful!
Are you telling me, I don't have to cut the tops off of cakes ever again? My life is a lie. The cake is a lie.
Natalia Stones (17 days ago)
After watching your video, I now own cake strips...
Muhammad Arshad (17 days ago)
Can u reuse the tinfoil cake strips?
Muhammad Arshad (16 days ago)
@Spangelicious thank u for the info
Spangelicious (16 days ago)
He says at the end you can usually five uses out of them before they fall apart. I imagine you'd have to resoak the paper towels, or use new paper towels, each time.
Gerilynn (17 days ago)
Wow I learned something new. Thank you so so much!!
Aamna Rizvi (17 days ago)
Hes so damn cute and excited about cakes, it just made my day
sandycg71 (17 days ago)
This might work using the bain-marie method as well.
My cakes are moist and crispy on the outside, this guy is anally fussy, don't be put off by this, so many people love the crispy edges.
Rosana007 (17 days ago)
I am flabbergasted!! Never heard of Cake strips...But I do want to try :) !!!
Niki Reynolds (18 days ago)
That's amazing because every time I have baked a cake it domes and if it's a large square cake I tap the pan on the counter to get the air bubbles out and every time the middle will be thick and the size will be so thin they almost burn and I don't know why.
Niki Reynolds (18 days ago)
That's why I don't like cake because I don't like the texture. I like the texture of brownies.
Thank you! You are a good teacher. Love that kitchen also!
Debra L Adams (19 days ago)
OMG!!! I've never heard of cake strips! Those (2) cakes look gorgeous. And no crumbs to have to brush with watered-down jam or simple syrup!!! Thank you. P.S. I do use pie rings when I bake pies. Most people have never heard of them -- they're a life-saver for pie crusts!!!
Carol Barclay (20 days ago)
I'm so glad you showed me how to make my own cake strips! I don't bake layer cakes often and just couldn't justify purchasing the commercial ones.
Yvonne Muthoni (20 days ago)
I tried the foil and paper towels and it works perfectly! Thank you 😊
C John (20 days ago)
Does this cake strip method work for silicone cake pans also?
What an arrogant guy. Interesting tips but obnoxious to watch because of him
monica mitts (20 days ago)
great tip! thanks
Ryn 2011 (21 days ago)
The word you are looking for is CIRCUMFERENCE. ;)
Laura Cullen (21 days ago)
OCD Poster Boy.
Laura Cullen (21 days ago)
What is TIN FOIL ?? How do you make it? Where do you get the tin to make the foil? A used tin can? Are cans made from tin any longer? Please I cannot find tin anywhere.
JuBETA Fish (20 days ago)
Oml 😂😂😂
Shreya Mitra (22 days ago)
I saw your video and tried this today with a diy version to make a strawberry cake following your strawberry cake recipe and it became a game changer! I've never made a better cake in my life. Thank you for your videos!
Leonor Távora (22 days ago)
Can I use fabric inside the tinfoil instead of the paper towel
Agathokakologic (21 days ago)
As long as it's cotton or wool. Nothing that will burn or singe or melt in temps over 300f.
Hildi Borkowski (22 days ago)
I like the “toasty” taste of the “naked” version. I don’t care that it’s domed.
F.P.Aploman (22 days ago)
Well... my cakes usually look like that famous dome in greece with a BLACK outside for vanilla cakes even so... THANKS FOR THE HELP, I NEEDED IT!!!! hehe
Angie Tyndall (22 days ago)
What of ones for rectangle shaped pans to keep the cake flat?
Elizabeth Rodgers (23 days ago)
you are the best
Nii P. (23 days ago)
In our bakeries it has a reason, why we bake with crust, because this is actually caramelized sugar, which gives the special flavor and smell, a good cake should have, instead of being a boring flour sponge for retiree without teeth. And your "cheating w/ sugar water" is actually a special technique to get the surface prepared for better binding with jam and/or other layers, and it lets you add other flavors like rum, liquor, asf. to the cake as well, which you can't add to the raw dough before! In this case the sugar water is just for diluting and better spread on the surface.
Elizabeth Rodgers (23 days ago)
Thank you so much - I made my large cake today and followed your tip - it turned out perfect.
Annalisa Bocconcini (23 days ago)
This is a great technique! But am I the only one who really likes the crunchy edges on a cake?
Zeb Z (20 days ago)
I love the crunchy edge it gives so much more flavor to the softer inside and i don't even mind the dome and the crack on the dome.
Samantha Jayewardene (21 days ago)
Everyone I know loves crunchy edges. They're delicious.
Dimmyinthecity (23 days ago)
Just found out my niece has an egg allergy. I was to make her first birthday cake. Do you have a recipe for an eggless cake?
Dj (23 days ago)
you are very likable :)
Denise Harding (23 days ago)
You’re a genius!
Zahra Faizi (23 days ago)
Worse cake recipe ever and so much butter. I followed your cake recipe 6 times and all my cakes turn out ways too gooey. And the next day it turned out so hard. Had the worse experience making your cake recipe 👎🏻👎🏻👎🏻👎🏻👎🏻
The Rooster 88 (23 days ago)
He is so handsome
Dj (24 days ago)
Thanks :) :)
Len Kocurek (25 days ago)
Can you use this on a 9x13 pan? Is there any reason why you would not? I've looked on Amazon and didn't see any references to using them on 9x13 pans.
Patrick Etta (25 days ago)
i tried this recipe and technique and the cake came out amazing, no hard crust on the sides but i still got a dome. I used the paper towel and foil paper and gosh.....we dont have sour cream in my country so I used milk and white vinegar to make butter cream and it came out moist. i couldn't wait for it to cool down. I ate the cake like that hot. 50 stars bro, 50 stars!!!

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