Відео

@@loveyisaac4214 hi there if you click on the link to the recipe in the description it will take you to the printable recipe and you can click on the word ‘metric’ after the list of ingredients and it will convert everything for you.

@@sandradean6061 thanks for the tip however the cake wasn’t dry and there were no burnt edges. Feel free to make it and try it out for yourself!

@@angelalewis729 good question. I haven’t made this recipe into cupcakes but think it should work. Bake at 350 F and start checking them at about 12-15 minutes although they may take a bit longer to bake.

@@IScreamforButtercream thank you! You have turned me into quite the BAKER! You make it so simple and I am not afraid to attempt anything now 💯❤️

@@angelalewis729 Oh yay!!! That’s awesome! 🤩

I would let the cake cool down a bit before adding it to it. Maybe that will help. I do prefer to eat it warm, but not hot.

@@ruthworman2733 hi there. If you’re actually curious as to why some us don’t add the entire recipe in the description box, I don’t mind sharing the reason. For me, I get paid from ad revenue on my website. There is nothing wrong with that. That’s how I provide for myself and my family. Thats how many website owners provide for their families. It’s generally how we get compensated for all the work. My There is also a button at the top of each post that says ‘jump to recipe’ so hitting that button takes you straight to the printable recipe. You don’t even have to scroll. It’s really a great way to support people who provide videos and recipes for free. Unfortunately UA-cam just doesn’t pay much ad revenue and I wouldn’t be able to do all this for free. That’s why some of us do that. My hope is that most people will understand but if some don’t, then I’m ok with that too.

@@doricemichael5594 so glad you love the recipes and thanks for your lovely comment! 😊

@@kateconnollyintuitive thanks! For the leaves, I just used buttercream. It’s optional though. I think the piping tip I used was maybe the Wilton 352 or similar.

@@cindys2995 thanks! Yes if it’s perishable filling, it has to settle in the fridge. It will still settle, just maybe not quite as much but it’s better to stay safe by keeping it chilled.

@@IScreamforButtercream Thank you!

@@AllisonMitchell-q6p So happy it’s helpful! 😊

No dumb questions. Yeah the cake boards on the top and bottom of the tiers are to help me ice the cake and get straight sides. So for your question, do you mean they don't come out straight because of the nuts in the frosting?

@@IScreamforButtercream, yes that’s what I’m thinking is the reason

Yeah I laughed at myself about saying that when I was editing this. 😆 I don't wash the flowers. I usually wipe them with a damp cloth. They only lightly touch the very outside of the cake (usually), so if it's a worry, you could always just set aside that slice of cake, or scrape off the icing on that slice. Thanks for the lovely comment!

@@Tee1980_ thanks! 😊

Thanks! ☺

@@Brandi_the_Baker thanks! 😊

@@valerie75 I do not. I try to keep the cake layers close to room temp until after I decorate it. I’ve found keeping them cold, causes condensation between the cake and the icing and that can cause buttercream blowouts (large air bubbles pushing the buttercream out). That’s just my experience though. Others like to decorate frozen cakes or chilled cakes and it works fine for them. It’s just never worked well for me.

@@chikentendersandfries oh no! I hope everything worked out though!

@@dazulay1754 Hi, I’m really not sure how safe it is to leave batter out for that amount of time. I would play it safe and keep it chilled though if you can find a way to do that. I just wouldn’t want anyone to get sick.

This recipe calls for 2, 8-inch round cake pans, so it won't be enough batter to fill 3, 10-inch round cake pans. You would need to make a couple batches for enough batter to fill those. Hope this helps.

Sorry. Noticed you asked about the filling after I replied earlier. I’d double the filling actually.

Thanks! I actually got the mixer bowl from the Kitchenaid website! 😊

It’s just for very light flavoring but definitely leave it out if someone is allergic to nuts. I’m not sure if the flavoring I use actually uses real nuts or if it’s just flavoring but I would play it safe and just use vanilla and no almond emulsion.

Thank you for the speedy answer!@@IScreamforButtercream

Bake half the batter in the 6-inch pan and cover and chill the other half while it bakes. Once it’s done baking, cool in the pan for about 10 minutes then flip the cake out onto a rack to cool. Clean the pan, then grease and flour it again and add the second half of batter and bake that. The second one might take a bit longer to bake since the batter will be cold. Don’t wait hours to bake the second batch though or it might not rise correctly due to the type of leavening ingredients in it. Try to bake it shortly after the first layer is baked.

You can use full fat plain yogurt for the sour cream. It’s not the same but will work in a pinch. For the shortening, you can try using butter in place of that. The texture of the cake may not be quiet as soft and it won’t be as white in color though.

Not sure how many cups the pan holds but it’s just a standard size 9-inch bundt pan.

Hi there! If u go to the link in the description and hit ‘jump to recipe’ there is a button under the recipe ingredients that says ‘metric’. Click that and it will convert the ingredients to metric for you.

Was delicious!! This is the first pound cake I’ve ever made that wasn’t too dry. Thanks to your helpful tips I learned that I was over mixing ❤️

You can use regular plain yogurt instead. It’s not the same but will work in a pinch.

Yay!!! I'm so glad you loved it!

Hi! You should be able to substitute the shortening with butter. I'd use a total of 1 cup butter though in place of the shortening and butter listed on the recipe. It may not be quite as soft though as shortening can help make the texture a bit softer. It also won't be as white, since you'll be using more butter. If you're interested in just making a vanilla butter cake, I actually have a few videos/recipes for those that are similar to this one. I'll list links below. They use butter and whole eggs. The cakes are more yellow than white though. ua-cam.com/video/I0h8R29Kw10/v-deo.html or ua-cam.com/video/jNbh0W__bhI/v-deo.html

@@IScreamforButtercream Thank you for your time to answer my question, I did the cake with butter and as you said , it in not as white, but it turned out soft and delicious as your original recipe. 🤗 I have made this cake three times ; two with shortening and one with butter and everytime turns out delicious. Thanks again for sharing the recipe. 🙌🙂 I will try some other recipes you have shared. 😉

@@1909monica This is so good to hear! Thanks for giving me an update!

Well covered and in the fridge probably up to 4-5 days.

Hi there, the link to the recipe is in the description. When you get to that recipe card, you can click on the word metric and it will convert the ingredients for you.

I hope you love it!

So glad they liked it! I also love the idea of adding orange zest. I definitely need to try that!