WHAT'S WRONG WITH MY SPONGE CAKE? Bake Perfect Cakes every time Recipe & Tutorial | Cupcake Jemma

[@maitreyeemohile1999]

Thank you so much Jemma! My cakes constantly failed, to the point where I almost lost interest in baking. This tutorial helped make a first successful cake in a long time and helped me start getting my confidence back! Thank you so much! 💜

[@aneliv1897]

500grams of butter 500grams of sugar, 500grams self-raising flour 8 eggs, 6 tablespoons of milk plus 1 tablespoon vanilla extract

[@truthseeker8328]

Same here. I always had success with doctored cake mixes, but only 50% success with 100% scratch cakes.

[@Synch9256]

Finally someone who speaks English for most of the world. Self-raising flour, caster sugar, icing sugar, grams, centigrade etc. it seems so hard for Americans to grasp that most of their viewers are not American! Thank you Jemma, love your videos!

[@EVGore]

and the american recipe sites that have an entire biography of the baker making it that you have to get through even though nobody cares about it

[@Synch9256]

@@EVGore yes, all the waffle at the beginning that we skip through....

[@micheller8037]

E.V.Gore as an American, I promise you, we just scroll past the all of that as well! Someone once told me that it was something ridiculous about advertisement revenue being different for different word counts on the page

[@EVGore]

Michelle R aaah ok that makes sense

[@TheMariashanley]

Love this cake and information on sizes is really helpful. If I wanted to Make this 8 x 4 a chocolate cake how much flour would I substitute and how much cocoa powder please. Love you channel

[@sayurik]

For the longest time, I can’t perfect sponge cake. And now I finally know that I’ve been creaming butter and sugar wrong all along!! And using the wrong type of sugar. Thank you so much for this informative video Jemma ❤️

[@vanellasweets8547]

I love watching your videos! You explain everything so well and as someone who wants to bake professionally one day, it's really helpful to have someone explain why they beat for 5 min or why they use this ingrediënten instead of this etc. so thank you for that!

[@ellenmeabhdhobrienhall4645]

That butter tempter tip has honestly changed my baking! Thank-you!

[@CupcakeJemma]

Yay! So glad it helped!

[@bijoudeaux1]

@@CupcakeJemma how high/tall are your cake pans?

[@clairemaher4490]

bijoudeaux1 yes I’d like to know this too. Does it make a difference?

[@halohalochan2587]

@@CupcakeJemma do I need to grease my pans?

[@halohalochan2587]

@@bijoudeaux1 Do i need to grease my pans?

[@rosalynhollidge6200]

I used this method to make my Granddaughter's first Birthday cake and it was PERFECT. This is my go to recipe from now on. Thank you x

[@keerthanasatheesh6752]

I tried making with least quantity so i made like using 125 g…. The cake was super spongy and soft and didn’t get harder as it cooled down…. It didn’t crumble a lot… the texture are perfect 😍😍😍 huge love to this channel for sharing this amazing recipe ❤️🥰

[@cjf3270]

I love that you tell us why. There are things I've been doing wrong for years that I will fix. Thank you

[@walterwhite3018]

Make your own caster sugar by grinding granulated sugar in a grinder. 😉

[@nige13]

you can also make icing ( confectioners ) sugar this way too :-)

[@nige13]

You can also make icing ( confectioners ) sugar this way too :-)

[@laurazeller2014]

Yes, I do the same.

[@ManchesterLife786]

Caster sugar is different than granulated white sugar.

[@walterwhite3018]

@@ManchesterLife786 I suppose it is but I've pretty much always ground regular sugar/granulated sugar and replaced it in recipes. I do it to keep the costs down. I grind it even more to make powder sugar. Works for me. 😊 thank you though.

[@lauragisiger6471]

This is really *THE BEST* how-to-video - Thank you so much Jemma for all your tips! I've never done a layer cake before and with your videos it turned out great!

[@elizabethladd1941]

thank all contributers for encouraging this new generation to know the kitchen arts that MY generation had mixed feelings about. Gender whatever--to delight by showing love in "breaking bread"...or cake-- or sharing a steaming bowl of chicken noodle soup-- with others reassures me that SOMEONE GETS IT--and shares--the message that we are ONE and...we should listen and invite our sisters and brothers in Mother"s Family of life to join us at the table.

[@kayleighashraf4161]

This could not have come at a more perfect time! I was just coming to the trusty Cupcake Jemma channel looking for a vanilla sponge cake to make for a party tomorrow!

[@sandraalbarri6982]

Kayleigh Ashraf how was it??

[@riyantaha555]

How was it?

[@Kylierodd]

What oven temp did you do?

[@tarenanavaratne8794]

Used a hand mixer and it took around 6 or 7 minutes. However it still turned out light and fluffy! Your method is the best! Thanks Jemma!

[@moimonique1]

Thank you for sharing your baking expertise with us mere mortals. I think using French butter does make a massive difference to my cakes. Every time I use it people complement me on the rich flavour of my bakes, so no margarine in my kitchen 😊Could I ask for a fool proof recipe for a Genoise sponge please? Cheers.

[@Saknika]

1:54 Today I learned that castor sugar and granulated sugar are different... I've been under a misconception this whole time! :O

[@PropheticLionessC]

Right me as well I didn't know

[@snoopyandmuffmuffin5358]

Oh dear. I learnt that when I was about 4!!

[@suejames3208]

The only difference is the size of the grain in the UK.

[@mssayesra]

I dont like caster sugar. prefer to used sugar cane and i always used that sugar despite of being granulated i just have to blended for a bit longer,but it give you a lovely taste to all bakery i make.

[@michelleslifeonrepeat]

Me too

[@aleciaedgerton1786]

You have honestly helped me with my baking abilities. I am a novice and was able to do a few, then I found out that I had celiac disease and cannot eat gluten. I have failed many times and your tips have helped me to adapt many recipes so that they actually work. In particular your carrot cake recipe is phenomenal, although I did replace about half of the oil with unsweetened applesauce as with gluten free it goes from just enough to too much oil extremely fast and this helped with the texture. Even my non gluten free family members devoured it.

[@halohalochan2587]

Do i need to grease and flour the pan before filling it with batter?

[@gaylebraganza8947]

I made a two tier vanilla butter cream cake with this sponge recipe. Also, I did everything by hand - using a hand whisk. It took me very long but it turned out amazing. The sponge was really nice - moist, buttery and light. I used 1000 gm of butter, sugar, flour, 16 eggs, 12 tbsp milk, 2tsp vanilla extract. However I could only fit all this batter into 1 tin each of 8inch diameter by 3inch height and 10 inch diameter by 3 inch height. So I could make only 2 layers in each cake. I really wish I could attach a picture here as it was my first time making a cake with fondant and it turned out so well. Thank you so much for this recipe tutorial !

[@rabiasarfraz9644]

Do you put you buttercream cakes in the refrigerator? I have not tried this recipe yet but when I use butter in my sponge and leave it in the fridge for the buttercream to stay stable, they go dense and hard...

[@shelly2427]

Thank you so much to you and to your staff for all the important tips you give us. My cakes have improved a lot since I watched your channel. Lemon and chocolate cake on your side are beautifully decorated, and we'd love to see how these cakes are decorated next to you

[@Lillyflower-J88]

At last I have found someone who backs up their cakes with good science. Its refreshing that you dont just explain how you do something but also "why" I live in the UK, please can you come to my kitchen and do some baking with me Lol. At last I may be able to make a decent sponge cake which so far has been a bit of a disaster. Thank you for being so thorough.

[@EVEspinosa79]

Process or blend your sugar if you can't find caster. But just so you know, Domino calls theirs quick dissolve and C&H calls it baker's. Both available in amazon.

[@tammimacclellanheupel1517]

Domino also calls it 'superfine' sugar in the States. Why can't we all just have the same sugar and measurement system? Lol, ignore me please.

[@christophercraig9295]

This recipe and instructions were an amazing help to me. I'm no baker by any means, but really wanted to be able to be able to make a vanilla cake. Mine have always come out flat and dense. I think the combination of your instruction and using weight vs. volume really helped me. Then again, it could just be me who was screwing things up. Thanks so much !

[@jacqueleneng363]

Hello Jemma, I have been following your channel for many years now. I have been trying to make vanilla butter cake but I keep getting the texture wrong.. So I remember you have a video on it and I watch and follow your detailed explanation. I am so so happy to say they came out exactly how I want it to be 😍😍😍 you are so amazing and kind for sharing all your tips 🥰🥰 A BIG THANK YOU TO YOU !!

[@tonet4sure]

If you don’t have caster sugar what u can do is blend ur granulated sugar in the blender that’s what I do. Jemma recipes are the best. Watching Jemma from Portmore 🇯🇲 Jamaica

[@_itzrxheem]

Yes! Just don’t go too far or it’ll turn to powdered sugar 🥰

[@hyder-0]

Ive tried all kinds of various vanilla cake recipes and the ratios in this one are just perfect and fool proof. After making this one, every other cake ive tried has been too floury for my tastes.

[@tcipa100]

Thank you so much I did 2 9inch cakes with the 500g mix and then I did 250g mix for another 9inch with a little left over. This was a great help love watching your videos x

[@amirkhalid5449]

I learned a new word from this video: "anyhoodles".

[@CupcakeJemma]

YES! what a great word hey!?

[@kellywilliams1332]

i thought the same thing! i'm so stealing it!

[@halohalochan2587]

@@CupcakeJemma Hey. Can I use a hand mixer.

[@halohalochan2587]

@@CupcakeJemma 3 speed hand mixer.

[@halohalochan2587]

@@CupcakeJemma Can I add food coloring in it to make rainbow cake?

[@misskarla1377]

Thank you for providing an example of what happens when the butter and sugar are not creamed adequately. When I don’t have caster sugar, I blitz granulated sugar in the blender for a few seconds and it works well.

[@nicolemalarz1500]

So needed this masterclass , now I know exactly why my cakes are always so dense and what I’ve been doing wrong !

[@staciabelto5563]

I tried this recipe with a slight variation and used buttermilk .... came out so fabulous and tasty...not too sweet!!! Thanks

[@annarenevictor9981]

Great video!! I'm always unsure about baking time for larger cakes.... Very keen on trying the lemon flavour... hmmm

[@briangardner936]

This is an outstanding tutorial. In USA it is hard to find castor sugar so we pulsed our sugar in a food processor to reduce the size of the crystals. The cakes turned out perfectly.

[@aidancronin1595]

I got a freestanding mixer when I was 11 so about 4 years ago, but I find using a wooden spoon and bowl to be more 'fun', it's sort of the enjoyment of baking doing it by hand rather than standing there watching a machine. Makes great cakes, but wouldn't dream of whisking cream or make meringues with out an eletric whisk. That's for the master class,😁

[@alanahbailey3484]

I also got a free standing mixer last year for my 15th birthday and I absolutely loved it. I had no idea that I was getting one and would never expect such an expensive gift from a family member as they paid £550 for it. Absolutely love it use it for everything. But also love to use a classic wooden spoon and bowl.

[@truthseeker8328]

Thank you Jemma. This is exactly the information I needed to have better than 50% success with my scratch cakes!

[@legendaryhezeh1140]

Hey Jemma Thanks for the corrections And just so u know I tried everything you said and my cake came out perfect

[@ddsessions]

Made this recipe and it came out perfect! I split one batch of batter between two quarter sheet pans and baked them at 340 Fahrenheit for about 35 minutes. Completely flat layers.. no leveling needed at all!

[@vickyclaringbull137]

I'm a massive fan. Thank you for being so generous with your knowledge 💜💜

[@3m3c7]

I am very thankful I use cakes with no butter but oil, comes out very delicious great texture and soft and so very moist, I used to use the traditional creaming method but it always, and I mean always come out overmixed when I use my kitchen aid. And I need to use my kitchen aid for speed.

[@fernandachristensengama5245]

Great to have you taking all this time to really makes us understand “how to” and why is important/outcome! Many thanks 🙏🏻 And is so lovely of you to be concerned about happiness in the life of the chickens 🐓❤️ Me also!

[@fabi460]

Thanks so much Jemma for all the teachings ,your cakes looks amazing. Next time I come to London I'll pass by your shop.

[@jillianruiz6825]

i've been baking since i was 8 and we couldnt afford to get beaters so my mom would take a spoon and mix it and it would turn out good, but her hand would hurt and i felt bad for her so i learned to do it, but then i got beaters , and i use beaters now and i'm really saving up to get a stand mixer :) anything is possible

[@brightonketochihuahuas1059]

Look on FAcebook marketplace.

[@ranaashraf12]

@Jillian Ruiz I actually got a hand mix when I was younger but I saved for a kitchen aid and it’s coming at the start of next month!

[@anonymouse755]

When I make my vanilla sponge I separate the yolks and whites, I whip the whites with half the sugar and beat the butter, vanilla and remaining sugar, adding the self raising flour into the butter mixture then fold the batter into the whites. And I always use salted butter because it results in a much better flavour

[@cirocasarin]

2:55 "DO-DO"...like Chandler practising his job interview with Phoebe hahaha. My granny has always made my birthday cake through the years. This time I'm making hers as a present (Victorian Sponge Cake). Thanks Jemma. Greetings from Argentina.

[@WaqasAli-ct7ly]

LOL LOVE THT EPISODE

[@PhoebeSmurf]

I used your recipe and tips as my guide for making this for a British friend's birthday (she wished for it and I am not British myself) and the test run turned out perfect! Today it is the real deal, keep your fingers crossed for me.

[@kmazier]

Do we get a diploma if we watch and make all of your Master Classes?!? ;) They are great!

[@udaysahhuda5625]

How do you doing

[@ummabdulrahmaan4876]

I think we should win a kitchenaid mixer that better lol.

[@tarahughes3529]

Today I made your classic sponge cake tat you make around a year ago! Ilysm! But my cake came out of the oven with a big dip/whole in the middle of the cake! Thanks so much for explaining! ❤

[@Coffeencakes]

Love all your videos, they and you are such a pleasure to watch! And thank you so much for sharing all your tips and tricks and taking time out to share what you've learnt with us!! Could you do a video on what to look out for when buying a freestanding mixer, and perhaps any recommendations going from the mid price range to high end/your experiences, that would be really helpful. Thank you

[@CupcakeJemma]

good idea, i'll put it in the ideas box ;)

[@TheDelicFlame]

master baker. last week i was so angry with youtubers for not presenting the mosit cake. now i will try this. what i never didi was a caster sugar method and folding

[@rachelcarnelley6331]

I sometimes find right at the end when I fold my flour in it goes a bit lumpy but it makes sense to use the mixer on a low speed first so thanks for this!

[@mslibrando]

Love your work Jemma!! I have never been confident with sponge cakes and always opted for the moist and mud cakes… now I can definitely say ‘I can bake a sponge cake!’ And yes!!! The cake is yummmmeeeeyyy!!!

[@vatsalnarang1632]

Just today I was watching your cupcake masterclass video for the 5th time! And this one will watch for at least 50 times(or maybe I'm understating😂) !! Btw, what about a video on how you started C&D, that would be really helpful and enjoyable for a lot of people, I'm sure!

[@JudyCZ]

I think she talked about this a lot in her Q&A videos. :)

[@blueberrys7165]

😂😂😂😂😂😂

[@indirasarais9817]

woww..I've been baking for yrs...u blew me away abt measures being in equal parts. I' particularly in awe of how easily yr sponge can adapt to different recipes zI think u r going to be my" go to girl" . Thank you

[@PattymacMakes]

That was soooo helpful!! I have a bunch of lemons I need to use up, and this looks like the perfect way to have them.

[@jonmartinez5820]

I made a gluten free cake using this recipe and method but replacing the flour with gluten free (the flour had Xantham gum in it) and it turned out absolutely amazing. Thanks!

[@maevamaia]

oh wow!!!!!

[@DiaDia18]

Very nice tips for perfect sponge! Thanks Jemma! Have a nice day! 👍👏💖

[@paulrussell1955]

Hi Gemma, I used your recipe for Vanilla cupcakes and watched your tutorial video on what can go wrong. Thank you so much for the tutorial video it made my result amazing my problem with them not turning out right on my own was my oven when I played around with the temperature as you recommended they turned out perfect it's so easy now baked 50 cupcakes and so happy with em. Thk you.

[@pattyk101]

In the US castor sugar is called superfine sugar. Sounds like something from the disco era( superfly, superstar, superfine, etc.)

[@ItsM3EriKa]

Patty K thank you!

[@janegriffith2369]

Brilliant i will definitely do this I have always worried about creaming butter and sugar so now know to be more patient with the sugar dissolving.

[@ssuperduperweird]

I love making mini cakes - like 4" cakes! Was wondering how to scale down the recipe to suit 4" cakes?

[@sweetanzu2231]

I have a really small cupcake tray it’s tiny.

[@mounishkotturivenkata6069]

Same question but given the sequence I believe you can just reduce it to half i.e., 125 grams for four 4" cakes.

[@paulround8501]

For 4" tins divide everything by 4 as 4" tins are a quarter of the area of 8" tins. It is the area of the tins that is important when figuring out how to scale ingredients. So any recipe for 6" tins would need to he halved for 4" tins as 4" tins are half the area of 6" tins. Note this assumes you want the layers to be the same height in all cases.

[@catherinehrabar1273]

@@paulround8501 thanks Paul. Any experience baking this recipe in 4 inch pans? wondering how long they took? Same as cupcakes around 20 min?

[@paulround8501]

@@catherinehrabar1273 Cooking time is a bit more difficult to predict as it is very dependant on your oven. I tend to find that cooking time reduces somewhat when scaling down but its not proportional to the volume of the cake. 4" cakes are very small but I think 20 min should be about right though, you wouldn't want to go any less than that I don't think. If you are using cake bands on the tins then you probably need to leave a little longer also.

[@carolannhancock6497]

Really enjoyed watching . I've always made cakes, now l know ! but but have never been shown how and why and at 73 it's great to know! I got some things right (most of the time) (smile), My granddaughter is 30years old this month and l will make the cake knowing it will be right! Thank-you.

[@FlameMirage]

I love this video, it makes sense why my cakes haven't turned out perfect every time. I keep overbeating and/or opening the oven door D:

[@katiecoynemypsychiceyes666]

Hi, what do you class as over beating? I think I may have been under beating. DId She say to cream butter and sugar for 5 mins and then 5 minutes again each time egg is added?

[@xolio1993]

@@katiecoynemypsychiceyes666 beat the butter & sugar for 5 min, then beat in the eggs 2 at a time or 1 at a time (depends on measurement quantity) and just let each beat for about 20 seconds after adding the next, i think 5 minutes between adding eggs is a bit too much which is probably over-beating, it's less of a problem than over mixing the flour since that creates gluten and will toughen the batter once baked, have fun baking! xx

[@frohar79]

Hi Gemma, thank u so much for ur video. Through ur videos i created an amazing tinkerbel birthday cake for my 5 year old daughter. She loved it and i loved it. For the first time in many years i feel good. And this is thanks to u!

[@anjalipatel4754]

Pls show eggless chocolate recipe, thank you

[@hafizahsheikh8517]

Hi Jemma, Please can you do a video with the lemon cake you showed on this video

[@zohabinte-asad9606]

This is THE best sponge cake recipe, I would highly recommend it. Thank you so much Cupcake Jemma. 😃👍👍

[@Proudmuslimah123]

I was literally thinking pleaseeee cut into those cakes at the end 😩! And you did! Thanks 😍😍

[@drumfan83]

If you only have a whisk attachment add 1 minute to the mixing at the very end but on the absolute lowest speed and you will be able to deflate the batter slightly this way or you can just use a spatula and push the batter against the side of the bowl 10-15 times in a sweeping motion (some people do this to deflate macaron batter normally if its not deflating fast enough) and knock out extra air bubbles

[@courtneyr3876]

Thank you so much for this!! Figuring out how to downsize or up-size the recipes has been killing me. Thanks for all of the troubleshooting as well, I had an issue with cakes deflating and now I know it was my fault for opening the oven too soon. Thanks

[@diannasmith5788]

Courtney R try Amazon for caster sugar. Whenever my local store lets me down I almost always find what I need online. Including varying sugars, gelatine and bread flour! Good luck👍

[@michaelodenbrett9658]

Just an FYI, Dixie has an extra-fine granulated that is available in Walmart, many large grocery stores and the granules are probably the same size as caster sugar

[@maryeileenloscos6081]

I have been looking for my go to butter vanilla cake for quite a while now. I tried to make this today and i loved it! I like that the measurements are in grams so i was able to convert the recipe to one 6 inch pan just to test it out. It is also so simple to make. It is so soft, fluffy and not so sweet. Maybe next time i would use cake strips to have a more even cake like the one on the video coz Im using a gas oven. If Im not mistaken, jemma used an oven with a fan so it really does help have a more even bake.

[@duangjais]

How many grams of flour for one 6-inch pan??

[@maryeileenloscos6081]

In the description it says for 4 x 6" tins, we need 250 g. I cannot remember if i divided it by 4 or by 3.

[@anarodrigues8552]

The most explicit and simple sponge cake! Love it

[@chumbenijami6801]

Best sponge cake I have ever- made. Thank you Jemma💕

[@juno9023]

it kind of blew my mind that the ingredients are equal parts 😂

[@starsintrash9218]

I know right especially the measurement of the sugar also. Wont it be too sweet is what i thought.

[@areebaiqbal3133]

No I tried this recipe it was delicious

[@swathisiddaraju2909]

Measures and cups are different 1 cup of flour n it’ll be a half cup of sugar if u do it by cups

[@starsintrash9218]

@@swathisiddaraju2909 but ur still using the cup to scoop out ingredients. I think what you mean is that if you weight 1 cup of flour and 1 cup of sugar their gram as in their weight is different. But thats still alot of sugar.

[@mariarussell5026]

I always learn something new when I watch your videos. I never buy caster sugar. Instead I put granulated sugar in my food processor and grind it into caster sugar. More cost effective than buying caster sugar. Thanks.

[@EdolasMystogan]

Today I tried making souffle pancakes and they turned out as "perfect" mini sponge cakes instead lol..Meanwhile doing sponge cakes intentionally is challenging.

[@natalimurcia]

I really deeply appreciate all the tips and bits you gave, I live in United States and I'm trying to make it as a self taught baker and got so many tips from you and inspiration. TY.

[@donnalrosenberg]

Love you Jemma❣️ your recipes are the BEST!

[@asianhomecook]

Hi jemma I made your cake for my daughter Birthday it was amazing the taste texture was unbelievable. Bye bye to bakery cakes, I even made the drip with your recipe it was delicious thankyou so much.

[@yayitsyiying8354]

When the video started you looked like you got one of those chic short hair cuts! You’re beautiful in any hairstyle, jemma ☺️

[@amandalael081984]

Just made this and compared it to two other KZbinr recipes, and it is moist and not too sweet and absolutely lovely!

[@anitadhm_]

Her recipe is my go to for vanilla cake🤤😍😍

[@allenaosborne5199]

Made this sponge cake for Christmas following this video! OMG!! 😁 best cake i ever made

[@blueberrys7165]

😉😉😉😉😉

[@FranniesBite]

You are sent from heaven! love to eat all your creation.

[@colleengershey9047]

Do you like the reverse creaming method? I use that for one of my favorite cakes.

[@GS-km5yu]

I have the auto-like setting turned on for this channel. Love the humour, attitude & direct info! Keep it up Jemma... Love from Manchester ❤️

[@2ndwednesday]

If I don't have castor sugar, I just put granulated sugar in the blender for a sec...

[@shawnahoffman4940]

naz khan I have never found castor sugar where I am in the US. I do the same you mentioned :)

[@stevenlevitt1857]

@@shawnahoffman4940 In North America it's called either superfine or fruit sugar, but is usually twice the price of granulated sugar

[@aKiZoT]

Steven Levitt fruit sugar is something completely different

[@sonwai]

Steven Levitt where I live it’s called powdered sugar or confectioners sugar

[@stevenlevitt1857]

Sonway actually powdered or confectioners sugar isn’t the same. It’s far too fine. That’s the one you use to make American buttercream. Castor/superfine is in between granulated and powder. It’s still granulated but extremely fine. And, in Canada at least, it’s sometimes called fruit sugar as it’s quite often used to make jams. And yes, if you can’t find it, putting your granulated into a food processor quickly will work. But if you put it in for too long you’ll end up with powdered sugar.

[@emmarianyserrano2638]

I want to go to London just to thank you in person for all your amazing videos! You are amazing Jemma!

[@FJgirl]

Love this... Watching this video from Fiji Islands 👌

[@amartaayudianirvani4954]

this is the best sponge cake that I've ever made! thankyou Jemma❤️

[@nicolaturner9352]

hello cupcake jemma love love your videos all ways love your cakes that you do thankyou for doing tips for us lots love xxxxxx

[@aimeeoliver993]

Foolproof recipe this! Never fails, absolutely love your tutorials 👏🏻

[@unityaddison5980]

Hi Jemma could you please do a masterclass for how to create the perfect vegan cake every time? Thank you!

[@ljosephable]

Hi Jemma. I made this sponge cake for my sons birthday today. It came out so perfect. Although I used Stork butter instead of unsalted butter.

[@anitadhm_]

i use stork all the time for my cakes🤝

[@humaira4970]

Hi jemma and everyone ! Do you have any tips for icing a cake with whipped cream

[@Johnnyboycurtis]

Let it cool in the refrigerator before you apply the icing

[@notkaitlyn5368]

Stabilize it with gelatine. I do it all the time. That way you can keep it out and it won’t melt.

[@humaira4970]

@@notkaitlyn5368 Thanks for that ! Hopefully I can get some vegi gelatin or agar

[@piratelover1988]

@@notkaitlyn5368 I always have a hard time getting the gelatine to dissolve, and end up having chunks of it in the whipped cream. 🤮 I found a recipe in a Costco magazine (of all places) for a mascarpone and whipped cream frosting, and its SO delicious and light, I will never use plain whipped cream frosting again! I think it's also called mascarpone-stabilized whipped cream frosting? I imagine you could use cream cheese instead but you'll get a "sharper" flavor compared to mascarpone. Lmk if you want the recipe (though I'm sure others have posted their own online)! 😁 Happy caking!

[@piratelover1988]

@@sanika7625 of course! Though first I have to apologize, I forgot where I got the recipe, it wasn't a Costco magazine. It was: www.lifeloveandsugar.com/stabilized-mascarpone-whipped-cream/

[@rhileyfong7461]

Hi Jemma/ Cupcake Jemma team! How long should I wait before removing the cake from the tin? I am always confused by the timing. Some said wait for 10 mins and remove them and let them cool in the cooling rack. Some said you should let it cool completely in the tin. Hope you can help this little baking beginner :)

[@tanziqi9054]

YAY!! Saw your post earlier on your instagram! Love from Singapore!!

[@shellynboys]

Thank you for this video, I made my first birthday cake for my partner's 40th it went down an absolute treat ,everyone loved it and said how soft and fluffy it was.......I followed your exact recipe 😊

[@MysticRose24]

How long would you bake the 6” cakes for?

[@sithukilehansa1115]

I havd my own free range chickens and i can also agree on the importance of the health of the hens because the happier the hen, the better the eggs and also buying free range eggs promotes more people to start raising free range happier chickens. So buy free range eggs! :)

[@merlenef666]

Wow I've never added milk and vanilla to my sponge cake before. My mom taught me to add a lemon peel while mixing for flavor and remove it before baking but will definitely try your recipe 👍

[@anaisnicole2522]

You could just use grated lemon zest for a great lemony flavour.

[@dorothyheather3819]

Beautiful Cakes. I love ❤️ them. Thankyou for showing them to us. Yummy 😋😋😋. Take Care 💖💖 and GB you.

[@paigegambrah7366]

I’m really enjoying your detailed breakdown of how to get the perfect sponge however, I’m aware you’re making a 4 tiered cake therefore it requires more ingredients which means it needs to be mixed for longer... so how long would you suggest beating the butter and sugar if you were making a one tier sponge?

[@watermelonqueen1755]

5mins too! As long as it’s turns white and fluffy, you’re good to go :)

[@tinalawlor4434]

You are my go-to for how-to! Many thanks from California 😘

[@LynnLyra]

Really want to see how you decorate that lemon cake, definitely going to try this recipe 😍

[@hennamohammed6846]

Gemma is who everyone wants as a best friend ❤❤❤❤