Top 10 secrets to light and fluffy cakes! | Cake Chemistry

Hey guys,
I often get comments on how my cakes are so light and fluffy, one of the reasons that keeps my customers coming back for more, so today I thought I would share my top secrets on how I do this!
Thank you for watching :-)
Claire x
Instagram: @claireelizabethcreates
Twitter: @ce_cakes
Facebook: @celizabethcreates

[@thehungarianvixen]

1. Room temperature ingredients 2. Cream butter and sugar until it's light and creamy (adds air bubbles) 5-10 minutes 3. Sift your flour (no lumps!) 4. Carefully fold in flour (sift and fold don't beat) 5. Don't overmix - you need air bubbles 6. Use buttermilk over milk 7. Use the right size baking tin - 8. Pre-heat temperature to correct one on recipe & bake until rise 9. Add raising agents 10. Use a different recipe - fluffy ones with lots of eggs! Angel food cake, Victoria sponge.

[@claireelizabethcreates]

Thank you 😊

[@Chandyairos]

Thank you!

[@Telocar]

Thanks 😊

[@Abbieskitcheneventplanners]

Thanks 🙏

[@royalmaster3533]

I have a science project and I'm going to use your tips for a cell cake I'm making. Can I add sprinkles to a boxed cake mix? And also I have a mini oven and all my cakes are dense.

[@pintbottlepleasether]

As someone who likes understanding the detail I love to hear about the itty gritty and always like to learn from my own and other people's mistakes. Thanks for the tips you've saved me some time. You're great! Keep up the good work :)

[@claireelizabethcreates]

Ahh you’re more than welcome.. I’m happy it was helpful 😊 Enjoy your baking 🍰

[@richalt2]

To decide the cake bake is done, I really like and have used successfully, Mary Berry's test: wiggle the pan and see the center is not wiggling, and see the cake just starts to pull away from the sides of the pan.

[@claireelizabethcreates]

Mary Berry knows her stuff right.. thank you for sharing 😊

[@NrHrh]

I have been searching for this tips until I found your channel. Thank you 💕💕

[@claireelizabethcreates]

You’re more than welcome 💓

[@andrewmiller1493]

Really great tips this week Claire. Another tip would be to place the cake near the bottom of the oven to get the full force of the rising hot air 😉

[@claireelizabethcreates]

Happy to be of service 💁🏻‍♀️🎂 Thank you for watching and for your extra tip!

[@abinayasrinivasan629]

Oh my God I literally was searching for this Thank you so much

[@claireelizabethcreates]

You’re more than welcome 😊

[@Essy923]

Thank you so much for the tips ❤️

[@claireelizabethcreates]

You’re welcome 😊

[@manawanuituhoro2844]

I love how you explained saw it my grandson would love this

[@claireelizabethcreates]

Aww thank you :-)

[@namirembehairaat2322]

Thank you so much..i really needed this

[@claireelizabethcreates]

You’re welcome

[@trisha9494]

This is so helpful!!

[@claireelizabethcreates]

Ahh I’m glad 😊

[@KJ_nyc]

Thank you Claire for this helpful video. I'm an experienced baker but I'm having a tough time perfecting an apple cake recipe. I'm hoping you can offer suggestions. I think my original recipe called for too much flour and too much mixing. Gluten strands were obvious in the batter and the finished cake tasted like raw flour. I had to throw the experiment away and rethink the recipe. There are numerous ways to make apple cake, hundreds of versions. I want my version to be more like a light and fluffy carrot cake with slices of apple decorating the top. Instead of small apple chunks in the batter, which is very common, I'm thinking of shredding the apple next time with a large grater, similar to carrot cake. For the batter, the recipe calls for first creaming whole eggs and sugar to ribbon stage, and then adding in thirds: milk, oil, and flour (with leavening added). Some recipes call for melted butter in place of oil. My failed recipe says to beat the batter for 10 minutes until all ingredients are homogenized, but I hated that result. I'm thinking of changing the milk to buttermilk. Maybe changing oil to butter (or mixing the two) and creaming the butter and sugar first, adding one egg at a time to that. Then adding the buttermilk. Add the shredded apple. Then fold in the flour in thirds instead of beating. What do you think of this approach? I'm also thinking about separating the yolks from whites and whipping the whites to fold into the batter. My goal is maximum lightness and the softest apple cake possible. Any feedback you can offer I will appreciate.

[@claireelizabethcreates]

Hey there.. reading your comment it sounds like you have it all sussed out. The best thing to do is experiment and make a note of what happens, and do this again until you get your desired results. Sifting and folding in the flour is generally important for most cakes and shredding the apple is a good idea as it’s less likely to weigh down the cake mix. Fruit releases a lot of liquid as it bakes so you could also reduce the amount of liquids slightly.. whisking the egg whites can be a tricky one as cakes made via this method can be prone to collapse- it won’t harm to try though! Happy experimenting 😊

[@KJ_nyc]

@@claireelizabethcreates Thank you so much for your kind feedback. I'm at the oven now. 😀

[@prajishaammu9067]

Tips and tricks for making vanilla cake light yellow colour plzz reply

[@ananditaghose6736]

Thank you for your tips

[@claireelizabethcreates]

You’re welcome

[@favourezemah4566]

Thanks Ma for sharing I have learned from you

[@claireelizabethcreates]

You’re welcome

[@danagodfrey2979]

Watching ur series on baking changes the way u cook cakes Bec u have a better outcome on wot is happening with ingredients cheers and thx

[@claireelizabethcreates]

You’re welcome, thank you for watching and I’m glad my videos are helpful 😊

[@geoklanong3283]

Hi Claire, for cake n cookies which oven mode should I use, top n bottom or both with fan ? Tq.

[@claireelizabethcreates]

Hey Geok, I would use the fan oven for a more even bake

[@geoklanong3283]

@@claireelizabethcreates tq. Noted.

[@abbymorel4925]

Something I have found when following a recipe (Hellm@n's Chocolate cake) is put a timer on the egg beating; It calls to beat 3 minutes. I was beating 45 seconds & thinking, "That has to be 3-minutes!" This recipe raises almost ridiculously anyway, but timing the egg beating made a massive difference.

[@huynhanh595]

Hi there , I’m just wondering what is the best liquid should I use for a super moist sponge cake ? and do you have any tips to keep it moist , even in the fridge? Thank you very much

[@claireelizabethcreates]

Hello! I don’t tend to use any liquid in my standard Victoria sponge cake but it’s always very moist.. you can add a sugar syrup after baking to help keep it moister for long, and if you’re putting the cake in the fridge ensure it is well wrapped. Hope that helps!

[@huynhanh595]

Claire Elizabeth Creates thanks, you say adding the sugar syrup Is that mean brush the syrup around the side of the cake ? and is it better to use honey ?

[@claireelizabethcreates]

Yes that’s right.. I wouldn’t recommend honey although you can always try it!

[@smiletoday6249]

It is very useful for us tq so much✔

[@claireelizabethcreates]

You’re welcome

[@amatulic4229]

We generally don't have dairy in our house except for butter. Would a dash of lemon juice substitute for the acid in buttermilk?

[@claireelizabethcreates]

Do you mean lemon juice added to milk, or just straight lemon juice?

[@aliyahhussain2825]

In terms of eggs, do you add them all at once or at a time? Do you beat them separately? Thank you

[@claireelizabethcreates]

Hello, I normally add them one at a time.. you can also beat them separately and add them gradually to the mix

[@loubnalolo3123]

thank u so much for this vidéo you are the best 😘😘🌹🌹

[@claireelizabethcreates]

You’re more than welcome 💕

[@Kokeshiflower]

Hi Claire, do you have any tips for baking a pistachio loaf cake that is made with pistachios, almond meal and flour? Would you say it is better to use butter or oil as the fat in this type of cake?

[@claireelizabethcreates]

Hi Faye.. my honest advice would be to go with what your recipe states, particularly if you’re making it for the first time. The cake may be slightly denser from the ground nuts, and they also contribute to the overall fat content. It’s all about ratios really.. too much fat in relation to the other ingredients could cause the cake to be slightly greasy. I hope that helps 🙂

[@Kokeshiflower]

@@claireelizabethcreates Thank you! I will go with the recipe which uses oil.

[@Gii7077]

Could you do any tips on gluten free baking, and lower fat baking? Bc of dietary restrictions i currently have to abide to this when baking!

[@claireelizabethcreates]

Of course yes! I will make a note 😊 I have done one video all about gluten

[@informationtv2862]

Thank you so much for nice video

[@claireelizabethcreates]

You’re welcome

[@InAweOfAnimals]

Do cakes come out fluffier if you use cake flour as opposed to regular flour?

[@claireelizabethcreates]

It can give them a softer texture 😊

[@josephinenaluyele8149]

Can the cake be soft and fluffy after putting it in the deep freezer?

[@claireelizabethcreates]

Yes it will

[@deepavvenkate2673]

Hello Clarie - I have baked cranberry upside down cake, I have kept temp 160 degree Celsius about for 40 to 55min. But those cranberries were came to the top and the cake got cracked in the middle. Could you please tell me why ?. One is I have used Small tin but why those cranberries came up ?

[@claireelizabethcreates]

Hey Deepav, I’m sorry you’re having issues- that’s very odd the cranberries rose to the top. Because they are quite small and light, this could have been the reason- was your cake batter runny or thick? It’s okay if a cake cracks, you can trim off the top to make it level, although it’s not really necessary with an upside down cake as you’re going to flip it anyway.

[@deepavvenkate2673]

@@claireelizabethcreates I feel cake batter was not bad. But all the cranberries had came to the top, none stayed in bottom. Also I feel my cake texture some what hard in the middle. not soft or fluffy. Kindly do share me your one video for me get good cake texture

[@deepavvenkate2673]

@@claireelizabethcreates Also Claire you are the first youtuber who replied to my comment. I feel soo happy and overwhelmed 🥰

[@claireelizabethcreates]

Ahh that’s so lovely I always do my best to reply 😊 It seems that because the cranberries were so light, as they began to heat up in the oven they started to rise up (as heat rises). I don’t have a specific recipe for a cranberry upside down cake, but I do have one up on my channel for the classic cake I make if you want to have a look 🎂💕 Or I would have a look online and try another recipe, or sub the cranberries for a different fruit (such as apples, pears, apricot etc).

[@deepavvenkate2673]

@@claireelizabethcreates I will have look yours and will be waiting for your upside-down recipes

[@tasieprecious1678]

Use of buttermilk while using baking powder,is it advisable?

[@claireelizabethcreates]

Yes you can do

[@uu1692]

Hi When I bake my cake it's having some gluey streaks....wat may be d reason?

[@claireelizabethcreates]

What kind of cake are you making?

[@uu1692]

I m making basic sponge cake Even in tat I m having gluey streaks I m totally confused... I follow each n every steps

[@claireelizabethcreates]

Sounds strange, perhaps under mixing?

[@terrysmith1790]

I heared white vinger with baking soda is good for cakes and bread and biscult

[@claireelizabethcreates]

Yes these two ingredients are used in some recipes as a raising agent

[@scarpiongirl6172]

what are tips for making carrot cake fluffy

[@claireelizabethcreates]

It depends on the recipe and method you’re using really.. be careful not to over mix and once all the ingredients are combined get it in your pre heated oven straight away

[@sherwinhumphrey46]

what is your easiest butter cream recipe. can i have one

[@claireelizabethcreates]

Yes here you go kzbin.info/www/bejne/enXbpaBmr7-Sf6c It is butter icing rather than butter cream however

[@Kait2478]

Currently watching this video while I was baking a cake for the time in forever...it said to bake it for 30 minutes or until blah blah blah and I checked at 30 minutes and the TOP wasn't even cooked. I'm sitting here nervous but tip #8 makes me feel a little less apprehensive...

[@strinilogs]

Hi Claire now stumbled on your channel. Enjoying it so far. I heard that it's better to take your butter out the fridge when you are ready to use it, because by the time you beat the butter then add the sugar and beat it again, the butter would be at the perfect temperature and texture. Is that true? Also using juices instead of milk makes it softer and fluffy is that true?

[@claireelizabethcreates]

Hey, I’m glad you’re enjoying my videos.. and, it really depends on the temperature of the room you’re working in. I’m in the uk and it gets pretty cold.. if I used my butter straight from the fridge it would be way too hard to beat, even in a stand mixer. It also depends on the quantity you’re using- if it’s only a small amount it will warm up more quickly. Hope that helps 😊

[@vijayalakshmiduraipandi5811]

While baking cake first raised and then shrink tell me the reason pls

[@claireelizabethcreates]

See my video on why did my cake sink

[@janelaravina6887]

Hi madam It's a pleasure for me having meet u as i lack these tips...thank u very much.....by the way i have a question:what is buttermilk plz???i wait for yr answer plz thank u.

[@claireelizabethcreates]

Ahh you’re welcome.. buttermilk is basically soured milk, please check out my other videos in the series

[@prajishaammu9067]

Tips and tricks for making vanilla cake light yellow colour

[@claireelizabethcreates]

Thank you

[@prajishaammu9067]

@@claireelizabethcreates plzz answer

[@worldcolors2971]

Any tips for egglesscake ?

[@claireelizabethcreates]

Please check out my other video-kzbin.info/www/bejne/nIHOZaanps99ldE

[@COURTSamaziing]

Claire can you discuss baking leaveners and how much you need in a recipe if you're using one or the other, or when you're using both together at the same time? I am struggling to find anything online on how to structure a recipe when it comes to your leaveners (baking soda, baking powder).

[@claireelizabethcreates]

Hey, yes of course I will make a note of this and do some research.. thank you for the suggestion 😊

[@COURTSamaziing]

Claire Elizabeth Creates thank you!! You always give the best tips

[@peanuttsz]

Nicee

[@claireelizabethcreates]

😊

[@Jakemamu]

I'm a very good cook but cakes sre my weakness Very useful tips thank you

[@claireelizabethcreates]

Keep practicing 🍰😊

[@Jakemamu]

@@claireelizabethcreates I'm makia cake right now Fingers crossed haha

[@patches1771]

With Boxed cake..you can beat it for a long time & it will be light & fluffy .

[@claireelizabethcreates]

I’ve never made a boxed cake.. does it tell you to do that in the instructions?

[@patches1771]

@@claireelizabethcreates no but when i baked ..& made boxed cake I beat it for a long time & it turns out so good.. ONLY with the Boxed Cake you can beat it as long as you want .

[@claireelizabethcreates]

If it’s working well for you, that’s amazing

[@patches1771]

@@claireelizabethcreates I was just saying about boxed cake ..Not homeade . Have a nice day

[@fatmastawbry6090]

i lve your facial expression

[@sweettoffee6524]

Like your speaking accent

[@claireelizabethcreates]

Aww thanks

[@sweettoffee6524]

Your welcome 😊

[@belindabella]

Just what I needed my instagram: @walksandstars

[@randomchild9825]

I want to suprise my mum with a cake the reveal the gender of my sibling I have some experience but not with cake I am 10 years old but I feel no pian

[@claireelizabethcreates]

Hey.. well we all have to start somewhere, and with practice you will continue to get better. I wish you all the best with your cake making 😊

[@subodhdeka2262]

O baido mukh khnot makeup besi hoisi he

[@susanhogan1350]

You talk way too much

[@zaneblane8160]

It's a. Talking. Tutorial......duh

[@susanhogan1350]

@@zaneblane8160 there's talking and then there's t a l k I n g..............