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How To Make the PERFECT VANILLA CAKE – a step by step guide to the science of Baking!

Back to the Basics! How To Make the PERFECT VANILLA CAKE? For FULL DETAILS on how I made this VANILLA CAKE including INGREDIENTS AND TOOLS head over to my blog: http://bit.ly/YOsVanillaCakeRecipe

Welcome to How To Cake It with Yolanda Gampp. If you love baking and want to learn how to turn eggs, sugar and butter into CRAZY novelty cakes like Yo’s famous Watermelon Cake then join us. Each episode includes the A-Z process and recipe of making one of a kind edible creations, gorgeous buttercream cakes, and more! You learn how to make recipes like Italian meringue buttercream, the perfect chocolate cake and vanilla frosting – PLUS tips and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and simple ways to make any cake look amazing. Leave a comment with your cake idea and you may just see it on the channel! New Video Every Tuesday at 8am EST.

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MY BASIC RECIPES:
My Italian mering buttercream – http://bit.ly/YosItalianMeringueRecipe
My Ultimate Vanilla Cake – http://bit.ly/YOsVanillaCakeRecipe
My Simple Syrup – http://bit.ly/YOsSimpleSyrupRecipe

VIDEO TUTORIALS:
My Ultimate Vanilla Cake – http://bit.ly/YosVanillaCake
My Italian meringue buttercream – http://bit.ly/YOsButtercream
Learn ALL my Basic Recipes Here – http://bit.ly/RecipeBoxVids

THE HOW TO CAKE IT TEAM
Editor: Orhan Sumen
Cinematographer: Cody Clay
Producers: Jocelyn Mercer & Connie Contardi
http://www.howtocakeit.com/

23 Replies to “How To Make the PERFECT VANILLA CAKE – a step by step guide to the science of Baking!”

  1. Could you make a Garfield funnies or cartoon style cake please please please

  4. The measurement on the website isn’t the same as what you used in the video,perhaps it was doubled

  5. I followed this recipe twice. I don’t know what I’m doing wrong. My cake is going great in the oven then all of a sudden the middle falls. Appreciate any guidance. I’m using the same amount of ingredients, same process, but still falling in the middle ????

  6. Won’t mixing for 30 seconds develop gluten?l’m very careful about over mixing ,yours came out beautifully mine might not if I mix for 30 seconds long

  7. My cake came out very dry ???? not sure what I did wrong! I thought I followed every step. The taste was amazing but the dryness was no bueno ???? Any advice would be greatly appreciate

  8. I too have watch this video a lot and I like it more and more everytime. MGooden

  10. Thanks very much Yo for sharing this recipe, it's a pro touch. I tried it and it was so perfect????????????????????????????

  11. Does anyone have measurements for making a 3.5 pound batch? I tried converting to grams, but the conversions I'm getting from doing cups –> grams on google is getting me a number less that what is shown on the conversion chart for 3 pounds (375 while google is showing around 364). Which number do I shoot for or does someone have the exact numbers for 3.5 pounds? I want to make my cakes in a 9 inch pan, which on the conversion chart shows 3.5 pounds, but I guess I could try doing 3.75 which would be much easier conversions using just cups. My question then is if the 3" tall 9" cake pan would be big enough for the .25 pounds more that I would be adding (or I could just eat the extra 2.5 hehe). Thanks for any help anyone could give.

  13. I'm gonna try this today, have not find any good recipe in sweden for good cake bottoms. I'll try to convert it to our grams and deciliters. I hope it will be accurate. =P
    Thank you for awesome videos! You seems to be a such a nice person and I love your humor! <3 <3 <3

  14. 5:47 ????????????????????????????????????????????????????????????????????????????

  17. 113 grams of unsalted butter.
    200 grams of granulated white sugar.
    2.5 ml of vanilla extract
    2 eggs
    120 ml of whole milk
    188 g of flour (all purpose)
    3 grams of salt
    (About) 4.5 grams of baking powder

  19. This recipe just did not work for me???? always when I try to add the eggs in it gets ruined and I don’t know why????

  22. Anyone have this recipe with UK measurements please? Needing 5×8" quantities I would be so grateful

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