@@heidid5275 So glad you love it!

@@Natalie1228 Probably but I haven’t tested that out so can’t say for certain.

@@IScreamforButtercreamok thank you I’ll try that

@@marycrawley3293 Good question. I’m not sure tho as I haven’t tried it in that size pan but I think it could work. Put a large sheet pan under it in the oven though in case it’s too much cake batter for that size pan and overflows. Also this cake has more of a pound cake texture so just be aware that it won’t be as light and fluffy as a general 13x9 cake would be. Hope it works!

@@FrancisOReilly-jx8fk You are welcome to measure by weight but this video is just showing how to do it if you measure by volume which we do a lot here in the US.

@IScreamforButtercream yes I could never get the hang of it confusing me

@@youdontsay3379 edited to correct myself. I initially thought I’d made a typo but now watching my own video again, it looks correct. It’s actually 2 sticks of unsalted butter and 2 sticks of salted butter. So 4 sticks all together but I just break it out in the video. Hope that makes sense.

@@princesa9682 so glad you loved it!

@@YenChau-w7j I wouldn’t bake and decorate it on Friday. That’s 4 days before the party so I’d try to decorate it closer to the date of the event. Your second idea is good though. Just bake and freeze on Friday then let it thaw Monday night and finish it Tuesday. You could even let it thaw out on Sunday night to decorate on Monday or thaw it Monday during the day and decorate it that night if you’d rather not do it the day of the party. Hope this helps.

@@susanunderhill2106 Hi there, if you click the recipe link in the description, it will take you to the post. Just click ‘jump to recipe’ and it will take you straight to the recipe. Under the ingredients, click the word ‘metric’ and it will auto convert it for you.

@@lizzyanthus1 Not a silly question! Actually, I think you could probably make it with a cake mix. I think it would work. It won’t be quite the same but I still think it would be good. 😊 If you try it, let me know how it worked!

@@GKChandlerBooks So glad she loved it! 😊

You do need an acid to counteract the baking soda in this recipe. That’s what the buttermilk does, plus it makes a tender cake. You can substitute it but not with plain milk. Here’s what you can do: You need to measure out the cup and a half of plain milk then take out a tablespoon and a half of it and replace that with a tablespoon and a half of either lemon juice or white vinegar then mix it up. That will make a buttermilk substitute. It won’t be exactly the same but it works in a pinch.

@ thank you