Video

Cakes aren't generally measured by weight in Australia, they go by size or number of portions 😊

Hers is overbaked

Yessir

Thank you 🙏

Your 100% correct. If it comes out clean you’ll have a dry cake instead of a moist fluffier cloud

ive tried this, my toothpick came out clean but the finished product was really nice and fluffy and not dried/ gummmy at all, it was a very simple cake recipe though

This is just a handy tip for ppl who don't have a digital thermometer handy. Alot of ppl only have the ones with the metal to conduct the heat but u still have to put it in the thing to check the temp rather than just scan it. Not everyone has one so this will do just fine for ppl who don't

Yes that’s a good way to check if it’s done. This is a method that you can use if you don’t have thermometer.

*205

I've got a tutorial on my channel :) czcams.com/video/nHgouyDPByQ/video.html

Hi Angie :) 12.7mm is half an inch, so that should be fine :)

Hi so the small cake board is beneath the bigger one

I use MDF/ masonite cake boards, and these ones were from BOXXD :)

Hope it helps!! x

Hey Nic :) Yep, I used American buttercream for this one. When you're refrigerating before you cut the 'lip' off, you want to do it until the lip is set, and doesn't move when you push it gently with your finger. I did about 20 minutes for mine, but that was winter in Victoria, so you may need longer. I always store by buttercream cakes in the fridge- I have milk in my buttercream, so they need to for food safety, but also especially in QLD weather, that will keep them a lot more stable. But they are usually best eaten at room temp, so bring them out a couple of hours before serving :)

You could slide your knife under the centre cake board all the way around and remove the top cake 😊

Depending on where you live, you can buy an Agbay directly through their website or at different cake decorating supply shops :)

Thank you!

These are 6" cakes 😊

@@BridieBakes okay ! Just to make sure I understand you used 6, 6inch cakes to create the double barrel cake . Correct ?

@@briannaaldava8034 Yep, 6 layers of 6" wide cake (you can bake these layers seperately, or in one big cake and torte them). Each of my layers is roughly 1.5" tall.

Yep, that should be fine! I usually suggest letting the cakes come to room temperature before they're served anyway, as otherwise cakes can often seem hard or dry when they're cold 😊

Aww, thank you so much!!

Roughly 10" tall :)

Hey :) my cake layers are usually about one and a half inches tall each, and I do 3 layers for a standard cake and 6 for a double barrel.

@@BridieBakes thanks a lot for your reply. 🙌🏼👍🏼😊

Thank you so much!!

Thank you!

I think my dowels are from My Dream Cake, and I've actually just discovered that using a pipe cutter is super handy for cutting dowels!

I'm sorry, I don't actually remember what colours I used! Possibly a dusty pink, maybe with a bit of burgundy for the deeper ones :)

Thank you :)

I've used my American buttercream- here's my video on it :) czcams.com/video/nHgouyDPByQ/video.html

I'm so glad 😊

You should definitely give it a go!

Oh thank you so much 🥰 I'm really glad you enjoyed it!

Oh thank YOU so much! I think it's a good thing to understand, especially if you're running a business! I'm so glad you love it :)

I personally don't use fresh cream as it's not as stable as buttercream, especially for a really tall cake like this one. If you are wanting to try it out, I would suggest stabilising it in some way (try gelatine or even cream cheese), but I personally would much rather play it safe and use buttercream or ganache :)

Hi Christina, I've got a couple of different doweling videos planned (including for tiered cakes). I'm not really sharing my personal recipes at the moment, but can definitely look into doing a video on how to adapt different batch sizes to suit your cake tin sizes :)

It can definitely be confusing, because everyone has different methods and ways of doing things. I don't central dowel my double barrel cakes, but I do for my tiered cakes 😊

@@BridieBakes Wow, you responded back so quickly. 🙂 Oh ok, well I'll have to figure out my own flow to it then. Thank you for this video, it was helpful.

@@brittblessed haha, I just happened to be checking at the time! Yeah, definitely have a bit of a play and do what works for you 😊 having those dowels in the bottom layer and having the cake nice and stable from refrigeration will be a great start for good structure, but that central dowel won't hurt either!

I got mine online with some other tools, but you can check out I Love This Shop or Spotlight :)

Haha :P for carrot cake, it's really going to depend on your own recipe. I've definitely done it with carrot cake without any issues, the dowels/ boards do help with structure to hold everything together as well, but if your recipe is a bit prone to falling apart it might be best to avoid it.

Thank you! My cake layers are probably about 1.5" or so :)

Thank you!! x