2. Any reason you can think why? This helps thicken the batter, and prevents your cake layers from having a gritty texture. Happy baking! Thanks a lot! Christmas cake recipes. I tried this with 4″ pans today and the center fell. Hope that helps, happy baking! Sift together the flour, baking powder, spices and salt. Place the currants, sultanas, candied peel and cherries into a small pan. What have I done wrong? Asked on 18 Nov 2019 by Diane McAlister. I’d check in on them about 5 minutes earlier than the recipe calls for, and check with a toothpick until it comes out with a few moist crumbs. That’s awesome, best of luck with your future baking business <3. I recently discovered you in tik tok and love your cakes! Any suggestions on how to keep the cake soft? Thanks, Chelsea. Cover tightly, and store at room temperature. So is it okay if I use it and then slice the cake into two? Quick question would the Russian Buttercream work well on this cake also? 500g (3 1/4 cups) sultanas; 500g (3 1/4 cups) currants Hi Mahfuza, you can use heavy whipping cream or whole milk in place of the heavy cream my recipe calls for. https://www.canadianliving.com/.../recipe/dark-christmas-cake-1 Sometimes the batter gets really thick it they aren’t. I tend to do 2 6” layers since that’s the pan size I have. Do you really mean a full cup of sugar to one of flour? The cake layers were pretty good. Love all your recipes!! just swap 1/4 cup of cocoa powder for 1/4 cup of the AP flour in this recipe . Lastly, do you have any suggestions on any natural food colour I can use to get a pink colour instead of gel colouring given my 1 year old will eat this? I just made this in my instant pot! If you’re experiencing a lot of crusting, you can either use cake strips or reduce the baking temp to 325 F and bake the layers a bit longer. Since most of my relatives look forward to my efforts each year, I don't want to disappoint them so intend doing Delia's last minute cakes. Preheat oven to 170 C / Gas 3. Would you recommend one over the other between Swiss meringue and Russian buttercream? Thank you so much!! Butter a 15cm (6 in) round tin, and line with baking parchment. This is actually 1/3 of my regular sized cake recipes, but yes you can make a tiny batch of any of my cake recipes It can get a little hard with recipes that use whole eggs, but should still turn out! If it does, success! Can I get a good Gluten Free cake? Be sure to properly fluff and scoop your flour when you measure it, or use a scale to make sure you add just the right amount. I’m thinking of making a two layer 4inch cake with this recipe how should i change the amount of I got to use? I tried this recipe for Canada Day, and it will probably be delicious. Hi Chelsea! Also please tag me @chelsweets, and use the #chelsweets on social media so that I can see your amazing creations! If you use a square cake pan for all the batter how long would you bake it for, I think I answered this a different quesitons <3, Hello! I love that look. To incorporate fresh lemons, I’d add fresh lemon zest to both the cake batter and frosting, along with 1 or 2 tsp of lemon extract (to taste). I was wondering if it could be made with less sugar, maybe 2.5 cups instead of 3? Do you think you could add sprinkles to this recipe to make it funfetti? Canola or grapeseed oil would work great. I have followed each and every step shown in the receipe.very disappointed as i was making it for my son’s 2nd birthday as we are not cake lovers so i was making tiny one. Thank you for posting this recipe; it was really helpful! What ratios should I use and should I remove or lessen any other ingredients? Thank you so much! Any tips? I absolutely loved this when I tried, absolutely delicious thank you ? I want to let you know, it turns out very good! For sure! None of my ingredients had questionable spots so it definitely developed in the oven. I think it would taste great with russian buttercream, and should hold up just fan as long as the cake is chilled once it’s made (you can take it out an hour before you plan to cut into it to let it thaw)! This mini Christmas cakes recipe makes delicious little muffin-sized, brandy infused treats that are just perfect for sharing with friends and family.. Or, if you prefer a lighter fruit cake at Christmas, then these individual muffin-sized small Christmas cakes are just the thing.. Made with a simple all-in-one sponge cake mix they are so much quicker to make than a classic fruit cake too! Hopefully we’ll be able to figure it out together. Ask a question. I don’t have an egg. Thank you! My ABC is def on the sweet side! Hi! If you follow those tips I think a gluten free version of this cake should turn out awesome! For square cakes, use the round quantities below and deduct 1 inch from the round cake chart, or alternatively, see the cake tin sizes chart above. But 3 inch pans work the same with my recipes! This small batch cake recipe can also be used to make cupcakes! I made the 4” cake layers and they taste divine. I personally prefer King Arthur’s gluten free flour blend, and find that 1 cup of GF flour weighs about 120 grams. In a small bowl, whisk together the oil, sugar, sour cream, egg, vanilla and coffee. Christmas this year is going to be different. Chill in the … Thanks for sharing your recipes!!! Thanks. This cake recipe doesn’t rise up much, so as long as the texture seems soft they turned of right. Can I just use oil only instead of butter and oil mix?? I made this today for my daughters birthday. Thanks Eden! Should I use this recipe and double it? This was my first time ever making a homemade cake! When the cake is cold, wrap it well in double greaseproof paper and store in an airtight tin. Maybe you have advise?? Using 1/3 of a batch makes a pretty tall 4 inch layer cake (as you can see in my pictures). The first step is to vigorously whisk your batter for a few minutes once it’s made. What am I doing wrong? I’d recommend just using my regular vanilla layer cake recipe, which does exactly that! Is it the buttermilk? I love this recipe!! You could even use olive oil if that’s all you have on hand. Hope that helps for next time! Thanks so much! I like to make cute little 4-inch cake layers, but I know that’s an odd pan size that not everyone has on hand. I haven’t tested that out, so sadly I’m not sure! Cost: The cake itself isn’t too pricey but buying all the decorative bits and pieces does add up. I think we will all appreciate the simple things more – like a good Christmas Cake! That makes sense, so each of your colorful layers will be 1 inch tall after being baked! I had tried so many of your cakes with GREAT success, so wasn’t sure what was up. Hi, I wanted to know if this cake is suitable for holding a fruit filling. As a result of ill-health I am very late in baking my Christmas cakes this year. I haven’t with this specific recipe, but I’d recommend using either a flax egg or 1/4 cup of applesauce, and then any dairy free yogurt or milk should work in place of the buttermilk (oat, soy, almond, etc). I mean super stellar. What would be the best vegan substitutes for the egg and the buttermilk? I added a teaspoon of chocolate powder to a third of the mix and a splash of maraschino cherry juice to another third, both came out perfect. Thank you so much for sharing it. Will this affect the result of my cake? If you cut into the cake and have leftovers, 1/4 cup unsalted butter, melted (56 grams) - 1/2 stick, 1/4 cup vegetable or canola oil (56 grams), 1/2 cup buttermilk or whole milk, room temperature (115 grams), 3/4 cup unsalted butter, room temperature (169 grams), 2 tsp vanilla extract or vanilla bean paste (8 grams), 1 Tbsp + 1 tsp heavy cream (or whipping cream) (20 grams). I've searched the net and recipes quote between 1 and 2 hours to cook between 5 and 10 cakes all at once, so should be possible if I spend one whole day doing the cooking. It helps the cake layers rise better as they bake, and gives the cake a more tender crumb. Thank you!!! I cooked it for 32 minutes. Grease and line a 21 - 22 cm / 8 - 9" round cake pan with … Hope that helps, happy baking! All that matters is that you bake the layers individually rather than filling one pan full and torting the baked cake layer. Thank you Your comment put the biggest smile on my face!! The second step I recommend is letting your batter rest for about 30 minutes before baking your cake layers. 4 of the cupcakes caved- I’m guessing under cooked. I love the cake! Happy baking! Hope that helps for the future, happy baking!! This recipe is designed to make cake layers, and just doesn’t bake up that well when it’s made in cupcakes. I’d suggest using sour cream or full fat yogurt in place of it next time, and hopefully you’ll enjoy the taste more! I made it again. The spots can be seen from all angles of the baked, unleveled layers (I haven’t assembled the cake yet). Do you have any idea what I could’ve done wrong to make it like that? Is there a reason for this? It’s ground more finely than granulated sugar, so maybe that’s what caused the strange reaction! Xx Lauren. I’ve made this cake and I love it but I’m looking to make your other cakes in this 3 4″ pan form. As a result of ill-health I am very late in baking my Christmas cakes this year. Thanks!! My boyfriend doesn’t normally eat sweets, but he enjoyed a decent slice of this recipe. How many servings does this 4” have? For your other recipes – can they not be halved to make a smaller four inch cake…or does it not work that way? Would the cake mix be OK hanging around for this time? Also, I would like my cake to be less sweet. I’ve looked everywhere so I wouldn’t have to bother you with a question that was already answered somewhere. In addition to swapping the flour, there are two additional steps you need to take when making this mini cake gluten free. eggs are hard to find and I really don’t want to waste the yolks. Leave the cake to cool in the tin. Mine came out tasting like cornbread, or reminds me of the taste of it. Hi Chelsea, Can the cake recipe be vegan but still be quite fluffy? I challenged myself to decorate this mini vanilla cake without a spinning cake stand! I have one 6 inch cake tin. So I always use your recipes I love them! Hope that helps, happy baking! For sure!! The batter will be thick. I’ve done it before and it still tasted great, just slightly different than with butter. Bake the cupcake versions of these in a preheated 350 degree Fahrenheit oven for 18-19 minutes. Mix together all dry ingredients (flour, sugar, baking powder, salt) with a whisk until fully combined. The frosting will taste a tiny bit saltier, but it will still taste great. Are the temperatures in your recipes fan or conventional? We've got all the recipes … Use a serrated knife to level the tops of the layers, and then frost as desired. I think I answered this in a different comment <3. For sure!! That sounds delicious, I love that idea Happy baking!! I’m thinking about making my own birthday cake since it looks like we’re still going to be in quarantine! I would still add in the vanilla for flavor, and sadly there isn’t really another liquid you can cut back on in the recipe unless you chose to add less sweetened condensed milk. Here’s the link: https://amzn.to/2VAduXg. Food doesn’t have to be complicated to be delicious. If so, do I need to swap up some other wet ingredient to ensure the consistency doesn’t get impacted? I know this goes against everything you’ve ever heard about baking, but over mixing your batter is key when making anything gluten free. Could you please tell me how much does the cake weigh approximately with frosting & buttercream? I think it looks great and you have super information and tips. ? I normally use caster sugar to bake so I think maybe that’s where I’m going wrong? This cake recipe is a butter cake, which uses a lot of sugar. The edges are the problem. That’s great to hear! Love how moist this cake is and thanks for the small batch recipe! View all posts by Chelsweets. Inside the crumb is nice and moist but doesn’t make for easy release from the tin and it definitely doesn’t look like yours. Hi! To be safe next time, use a toothpick to make sure the cake layers are done. I just made this for my birthday ?…..love it ? You can use 4 eggs in place of the egg whites in my full batch version of my vanilla cake recipe!! Instructions. Mary’s Christmas cake tips. I am sorry, I meant to post this on the Vanilla Layer Cake Recipe. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until … I’m new to your blog, and I’m excited to make this mini cake. cake is browning too rapidly, cover the tin with a double layer of parchment paper I want to make your moist chocolate cake in the mini form. Any help would be great :). Hello! One batch makes enough batter to make about 8-10 cupcakes. Pour the melted butter, oil, and egg into the dry ingredients and whisk until combined. I have two 4″ pans that are the same and then one 4″ springform that I also use. i just made the cake but mine turned out tasting much like cornbread. If you don’t have vegetable oil on hand, you can use any flavorless oil in its place! This is a great and cute cake!! I keep reading that you should lower you temperature if you’re baking in a fan oven, but I’ve been using the same temperatures since I started baking. Hope that helps, happy baking! Hi, If using cake flour instead of AP flour would it be equal parts? You can! The cake was fluffy, moist and flavorful! The brown showing on the cardboard edges. 0.5lb of Currents 0.5lb of Sultanas 6oz of Raisins 2oz of Cherries 5oz Butter 5oz Castor Sugar 4 Large Eggs 6oz Plain Flour Pinch of Salt 1 Teaspoon Mixed Spice Rind & Juice of 1 Lemon 1 Tablespoon Brandy 2oz Mixed Peel. Oops, I mean in the recipe it says 325 for 30-32 mins. You’re definitely the first person I know who has ever done that with one of my recipes! Thank you! Thanks! For my birthday, I got some baking/cake decorating supplies, so I decided to make this cake. Hello! Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online. Source: Theodora Fitzgibbon. I was wondering if I can just triple this recipe so that it is a regular amount of batter? But I love this look and I can’t find it. Have ready a 7 inch round cake tin with double thickness buttered grease-proof paper. I just made the cake this morning OMG so good and moist this is great since my husband don’t do sweets. Or should I use your regular sized gluten free cake recipe? It should be 350 F for 30-32 minutes, so sorry for any confusion! This is awesome! I always star with a vanilla base and add my flavors as I was them. Also your layers look very pale and soft do you trim the edges around these? Or if you want to make your own buttermilk, you can use whole milk plus a bit of vinegar or lemon juice! The tops tho were kind of crunchy almost carmelized around the edges. I was wondering if you used 3, 4×2 or 4×3 inch cake pans. I just got 4 inch pans and I have been trying to figure out how to adapt some of my favorite recipes! I baked it for 177C for 18-20mins. I don’t know what I did wrong tonight ? Mix in the vanilla extract or vanilla bean paste and salt on a low speed. Maybe take it out sooner? If I use sour cream or full fat yogurt, how much should I use? Warming the mince pies or baking from frozen. The reason why most recipes including this one call for unsalted butter is that different brands of butter use different amounts of salt. I’m in the UK – is our granulated sugar different? I cant wait to try this one out. Great for a small get together with friends. Gluten free flour blends can have a hard time absorbing moisture and fats. This mini vanilla cake recipe is made in one bowl & is incredibly moist! I tried again, and had the same issue. Gradually whisk the sifted mixture into … 3. The cake was super easy to make and I loved that it was all in 1 bowl and with a whisk. If the center fell it means they needed more time in the oven. 2. I fully support saving your butter for the buttercream . While the cake layers bake and cool, make the vanilla buttercream frosting. This was perfect! I have made this several times but using your notes, converted it to chocolate. Hopefully that helps, happy baking! Baking time for a 4 inch last-minute Christmas Cake. Maybe it was a problem with my oven, or something I did. Thanks, Chelsea! SMBC is a bit more stable, so maybe go with that one! this is so far the best.Thank you. Just had few question. I’m no pro but I’m sure there are tricks in order for that not to show. I’d recommend using 1/4 cup of baking cocoa in place of 1/4 cup of the flour in this recipe. You can decrease the amount of sugar a bit to make it less sweet, but it will slightly change the texture! I’ve been enjoying your posts on Instagram and anxiously awaiting the arrival of my small pans. https://chelsweets.com/2016/09/05/best-vanilla-layer-cake-recipe/. Didn’t rise, bubbly crispy top and very greasy upon removing from pans. Bake in the centre of the preheated oven for 4-4½ hours or until the cake feels firm to the touch and is a rich golden brown. For my 6 inch cakes pans I have 3 inch deep pans, and love them. I am going to try again..going for no sink and a lighter crumb…. Hello! Hope that helps, happy baking! However, I noticed that there are small very dark specks buried in the cake (all 3 layers). So if you're planning on making your own cake this Christmas we have over 20 recipes to choose. SO EXCITED , So sorry to hear the first two batches didn’t work great Cari, but I’m very happy to hear that the new pans fixed it , Best recipe ever,came out moist and delicious for a not so good Baker,and the second attempt I added half cup of desiccated coconut and substitute the whole milk for coconut milk ??? Celebrating your Birthday During Covid-19 - Pretty & Smart Co. #CakeChallenge Week 6 & 7 – HEATHER BAKES IT, https://realrecipe4u.com/2020/08/07/delicious-strawberry-shortcake-with-ice-cream, TOP 62 Delicious Cake Recipes You MUST TRY! You can also try pairing it with a less sweet frosting like my Swiss meringue buttercream or my russian buttercream <3. Thanks!! I want to make a tall 4 layer 6in vanilla cake. Love this recipe!! Continue to mix on low speed for a few minutes, until the desired consistency is reached. 1. If it’s a bit too sweet for your liking, you can try pairing it with a less sweet frosting like my russian buttercream or swiss meringue buttercream, which will help balance out the sweetness. Gluten Free Rice Krispie Peanut Butter Cookies, https://chelsweets.com/2019/05/02/6-inch-cake-recipe/. Add 1 1/2 tsp vinegar or lemon juice into a 1/2 cup measure then fill the rest up with whole milk. Let the cake cool in the pan for 15 minutes, then invert the cake onto a wire rack to cool. I’d recommend either trying a different type of buttermilk, or using whole milk or sour cream in place of the buttermilk. I actually have a version of this recipe that uses those exact proportions to make 3, 6-inch cake layers , Here’s the link to make it easier for the future: https://chelsweets.com/2019/05/02/6-inch-cake-recipe/. Christmas cake recipes; This competition is now closed. Thank you!!!! Make your frosting ahead of time too, or save any leftover frosting! Add a thin coat of frosting around the cake, fully cover the cake layers. I have some sweet little 4 inch tins that are only 1.5 inches high and thought this would be a great chance to try a 6-tier rainbow cake! Can you help? So happy to hear that Divya, you totally should!! I followed your recipe to a T and used brand new Fat Daddio’s pans, properly greased and floured. Is there a way to do a chocolate version? Mainly how you say to make sure you spoon the flour into the measuring cups or to use a scale. Thoughts?! Be sure to mix just until the ingredients are incorporated. Also, would this cake go with swiss meringue buttercream? I only have 3 pans, so is it ok to leave the mix while the pans bake? What is the time a temperature for this cake? And how to make this cake a bit more fluffy? This cake is already quite moist though, so I could see pudding mix making the batter overly moist / wet! Yup, all my cake pans are 2″ tall! Hope that helps, happy baking! It’s actually not something you did wrong! You can replace 1/4 cup of flour in this recipe with baking cocoa to make chocolate cake layers. That’s great to hear! My oven isn’t working but I’ve been wanting to practice decorating before my kids’ summer birthdays. Do you have any advice to add a pudding flavor to your recipe? Also…..huge hug to you for your absolute accurate gram measurements you give us. Cover with a clean cloth and leave to stand for at least 24 hours, turning every few hours for the fruit to plump up. Thank you for sharing!!! Slowly add in the powdered sugar, 1 cup at a time. 2) the cake crust ended up cooking a bit too much so ended up being brown and a bit hard. Hi!! Bee’s unbelievable Christmas cake recipe. Hey there! Thank you for the tips and the recipes!!! Today lol, I don’t know what happened. I have been testing out different recipes and this vanilla cake is my favorite! So happy to see this mini cake recipe- sometimes that’s all you need! There’s no way to know how much salt is added to a recipe unless you use unsalted butter, then add in salt separately. You can reduce the amount of sugar a bit if the cake layers are too sweet for your taste, or you can try a less sweet frosting like my russian buttercream or my swiss meringue buttercream <3 Hope that helps for next time, happy baking!! Hope that helps, happy baking! If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week. I have one 4 inch cake tin... Would it be possible to make the mix and cook them one after the other all on the same day? This cake is on the sweet side, and the frosting is also quite sweet bc it’s american buttercream! Aka using vegan milk, butter and egg replacer? While I love making this mini vanilla cake recipe exactly like the recipe calls for below, I know that some of you might want to make substitutions or not have all these ingredients on hand. I will make them today! Hope that helps, happy baking! I followed the recipe correctly. Do you usually bake with buttermilk? Hopefully that will help for next time <3. A must-have in any kitchen is a good set of bakeware, and what better than Delia's own range, made in the UK to her own specification. I noticed from your 8 inch cake recipe, instead off halving most of the ingredients for this recipe, you took a 1/3 of them. Hi I tried this recipe today and followed it to the T, and it came out well. Hey Chelsea! I was wondering how much cocoa powder i should substitute in place of powdered sugar to make a chocolate frosting? Hi Janis! That should help the layers brown less. Hi! He said it was like a cake version of a cheesecake, which he loves. As long as the sugar dissolves in the batter it should work though! What can we substitute the heavy cream or heavy whipping cream with for the frosting? It was delicious but different. Hi! Thank you for this smaller version of your vanilla cake. I’d appreciate if you could respond to this as I’m planning to bake this for my daughter’s first birthday next weekend: 1) the frosting was just too sweet – do you have any suggestion for how I can make a low sugar version without affecting the texture of the frosting? | 62TIMES.COM, Be sure to properly measure your flour (spoon into the cup measure then level) or. Thx. I just made this recipe today. First, some tips: This recipe is really forgiving, so choose fruits that you love, as the final cake will still be a cracker! You can either add cake strips, or try lowering the temp by 25 degrees F and adding on a few more minutes to the bake time. You can swap in your favorite gluten free flour blend cup for cup in this recipe! Mix together all dry ingredients (flour, sugar, baking powder, salt) with a whisk until fully combined. I do! Thanks! I don’t recommend letting russian buttercream sit out for more than a couple hours because it’s perishable. Bake for 30-33 minutes, or until a toothpick comes out clean. I had left over buttercream from a couple cakes I made over the weekend and they paired perfectly with this mini cake. I’d love to see a video on how to do the spatula or spoon method of icing a cake! Whisk the eggs with the sugar, bourbon and vanilla. Hope that helps, happy baking! Bake the cake on the lower shelf of the oven, look at the table above for baking times, and don’t open the door to peek at it until at least 4 hours (3 hours if making the 6 in (15 cm) round cake) have passed. I ‘d use my regular cake recipe (8-inch version linked below) to make 4, 6-inch cake layers! Hii!! Thank you! Ive listed my 2 issues below. Generally always use the creaming method but your cakes look amazing so wanted to try this way while in quarantine! Or if you’re after a more classic look, you can smooth with a bench scraper and add some buttercream swirls. I made this recipe last night except i used pastry flour instead of AP flour and it was insanely fantastic. Been trying to find a reason to make that as well. I don’t really use 3″ tall pans, but I don’t think it should change the way the layers bake. I really liked the recipe.. I also recommend over-stirring the batter to help give it structure and letting the batter sit for about 30 minutes before baking it to help the flour absorb some of the moisture from the batter. This month, we have a full set to giveaway with our exclusive competition in association with Grana Padano. Thank you. Oil and butter in a small cake seems a bit much. I know what you’re saying! Are you using it bc you want the cake to be gluten free? Hope that helps, happy baking! Why does the cake take so long to bake? Haha they do sounds slightly underbaked, but the crunchy and caramelized tops are just from the high sugar ratio in this recipe. Can’t wait to give it a go this coming weekend with the decorating. Thank you so much for sharing . I wanted to try the mini cake with almond flour and almond buttermilk milk (Almond milk turned to buttermilk with lemon) Would you recommend changing anything else for these substitutes? Go heavy on the apricots and cherries if you want a lighter, fresher-tasting cake, or go heavy on the figs and prunes if you fancy a rich, darker cake. Hi! Hi there!

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