I like to use AP flour for red velvet cakes, chocolate cake, pumpkin cakes. Cakes that are more heavier and dense. For cake flour I’ll use those for white and yellow cakes, for a more light, airy, soft crumb.
I love cake flour, the best for white cake!!! But like you said, cakes like all spice and whatnot I prefer it made with AP flour with a little cornstarch, I also prefer chocolate cakes with AP flour. I really just love the cake flour for white cake, it’s a masterpiece honestly lol
Replace 2 Tbs of AP flour with cornstarch but how much flour do you use this rule for? Everything 1 c of AP flour? It can’t work for 1 c of flour bs 10 c of flour.
It also really helps to sieve the flour and cornstarch mix to get a consistency similar to cake flour, and avoid over-mixing from there on out :) the more air you can incorporate the better, generally. There are always a few recipes where that doesn't apply, especially denser cakes (I've always found that chocolate cakes tend to be an exception), but for white and yellow cakes it makes a world of difference!
@@xaviercruz4763you’ll know a batter is over mixed when it becomes runny like pancake batter, & this results in a chewy cake. to avoid all of that & get the proper incorporation and fluffiness, mix wet ingredients with wet ingredients, dry with dry, and only mix until they’re combined. (start by sieving the flour & cornstarch mix into a bowl before adding other dry ingredients like this comment says), and then slowly add that dry-mix into your wet-mix bowl, whisk slowly as you go, and once it is *just combined* stop. scrape your spatula around the sides of the bowl and the bottom, and if you find a lump or flour (you shouldn’t because you sieved it first) just use a spatula or whisk in that spot to break it up, but don’t go back to mixing again cause you already did that. this should make a very nice cake!
@@princesslily24 may Yehovah give you as much guidance in direction of where to go in life as you detail about this recipe! Stay humble. Do you speak spanish?
Isn't that something? I learned from youtube as well. My orange-vanilla cake was so good and light and I got the cake flour recipe from youtube, not my culinary school.
@@bouchrat8048it’s all purpose flour. If you’re wondering why people are making jokes about classes is that in high schools there are Ap courses (advanced placement) which kids can take. It’s around college level and it’s a commitment.
I used cake flour for a long time until I ran out one day and tried the cornstarch substitute. It turned out better and more moist. I love the texture it gave.
You are the most helpful baking channel I’ve ever came across. Thank you for putting so much time and effort into actually SHOWING us what happens when we do different methods. You explain everything so easily as well without any theatrics.
Can you get self raising flour? I get the feeling it's the same thing. Or you can put a teaspoon of baking powder and a teaspoon of bicarbonate in with your plain to make it rise
@@richardhardwick2387 adding raising agent doesnt change the protein to starch ratio of the flour, and thus doesn’t change the texture of the cake (as much as using lower protein flour)
I toast or roast my flour to make cookie dough, I also use it to bake chocolate chip cookies, I will roast it until it's slightly golden because it will further bake once all the other ingredients are mixed in. It gives depth, and a nutty aroma to my cookies! Just amazing! Now I'm gonna start toasting my flour for cakes and will update in a few days! 😍🍪🎂
Need update >:). This sounds like a good idea! I'm planning to use toasted nuts and coconut in some cowboy cookies soon and may choose to lightly toast the flour and oats on a sheet tray in the oven too.
Honestly glad I don’t have to find the right four or make any kind of choice. Where I live you have flour and that’s it. I use the same flour when I make cakes, bread or literally anything lol
I love cake with just AP flour. Even though it’s more dense than cake flour cakes, with the right amount of butter and the right kind of mixing, you still get a soft cake that’s very moist. I’d rather have it a little dense and moist than airy.
i use all purpose flour cause im not fancy i just underbake the cake a little bit so when its done cooling it still comes out fluffy. take the toothpick and when its not wet but still has crumbs on it, its ready to take out. wet will make a raw type of cake. dry will make a hard coarse cake. little bit of crumbs gets it nice and fluffy.
As someone who was raised on AP flour desserts because of cake flour being cost prohibitive, cake flour tastes almost synthetic? My family has always reacted best to the AP flour + Cornstarch trick, it's a great step up and the cornstarch acts almost like a dough conditioner would in that it keeps the cakes soft and moist longer than flour alone would. On top of my vanilla cupcakes, my brownie and chocolate chip cookie recipes also use cornstarch.
I agree with you. I have twice used cake flour when the recipe specified cake flour. The first time I ever used cake flour the cake was tasted awful and it had a horrible texture. The second time I baked a cake using cake flour I used the same recipe for comparison and baked another one using APF plus cornstarch. The cake baked with APF plus cornstarch tasted better and had a better texture.
@@aurelia720 I believe it says in the video but for every cup of AP Flour you take out ~2 tablespoons and sub them for 2 tablespoons of Cornstarch. It doesn't have to be exact to the teaspoon as long as you end up with the same amount of dry ingredients in total. For example, my vanilla cupcake recipe calls for 2 1/2 c AP Flour, so I just do 2 1/4 c AP Flour + 1/4 c Cornstarch to make it easy.
😮 I’m in the UK. Never seen anything but “self-raising” - SR - (flour with added raising agent), “plain” (no added leavening agents), and “strong” or “bread” flour. With of course the different varieties of grain from “white” to multigrain. I’m only counting the stuff I’d find in a typical baking aisle. There are a bunch of other flours that are more often found in aisles for specific cuisines, like for pasta or chapatis. But a specific “cake flour” with a different protein content isn’t something I’ve ever come across. British cake recipes always specify SR or plain, if it just says “flour” it is calling for plain flour and probably asks for baking powder or baking soda as well. This means that US recipes (as well as using volume measurements for non-liquids, that’s just odd) are likely to give different results in the UK 😢 - even before you get to recipes that start off wanting a prepackaged cake mix 😂
Well usually at home people use dry cup. Pro uses a scale for dry and liquid measuring for liquids. Sift their all their dry ingredients together before adding the wet. Mainly its techniques learning pastry school that home cooks don't know about unless it is written in a recipe.
I never really knew if there was a difference using AP or cake flour, but now I can SEE that there's a big difference! Thank you so much! I've learned so much from you and I love it! 😍. Definitely a new sub! God bless and love & light always! 🙏💖👼🌟💫❤️🥰
@@MusaKittyWrong! If you’re baking with 10 cups of AP flour and only substitute 2tbs cornstarch for 2tbs AP flour is way different than if you’re baking with 1 cup of AP flour doing the 2 tbs substitution. @alisonbakes6351 provided correct response. Proportions absolutely matter in all types of cooking, especially with baking.
I love being reminded of the tips I learned long ago and forgot why but being reminded can rejuvenate my recipies and not just go with the shortcuts. Thanks!
Funny when in your country it’s just „flour“ Only varieties are organic or not, white/halfwhite/whole-wheat and what kind of grain they are made of….. So I still get super confused with all this flour talk. Ig that flour is all AP by your standards? Meaning I should add some cornstarch?
Does your county use a type/typ system? Cake flour is wheat flour with a low type value (300-400) or lower protein on the nutritional information. All purpose is 450-550.
@@LiaMac12 ahhh, I gotcha, I assume that it doesn't matter how much flour you use as long as you replace it with 2 /2. But I'm not positive on that, good question actually.
Unless it's a chocolate cake, I absolutely refuse to consume any cake that isn't made with cake flour. The difference is massive and I can never go back.
I rarely do comment on youtube but thank God for your channel! I haven't found any good baking class near me yet but you have helped me a lot already. Thank you so much!!!❤❤❤
You're are better off. Cakes from scratch are way better. You can go online, check the ingredients on cake flour products and then see if you still like what is in those mix, but also get the basic idea on what the main ingredients are in box cake flour or in package. You can also do a search what is cake flour, then, replicate the main ingredients, the type of flour, and add the right ratio of cornstarch. Yiu can search what is the ratio quantities of cake flour. Hope that helps
@anaderdimension cake flour is not the same as a box mix... I always make cakes from scratch. But some recipes call for cake flour, and while I've tried the flour and cornstarch substitution, I always wonder if they would taste better or have a better texture with cake flour
Cornstarch is very useful for many things in baking! Like, Making White Food Dye, Turning Batter more consistent & helping it stay together, or even just mixing it with sugar & making powdered sugar!
I should take AP Flour next year.
Bro I swear seeing AP scares me cuz AP classes
😂😂😂
Take my upvote 😝
🤣
I got a 4 in AP flour
Ah yes, advanced placement flour, one of the hardest AP classes can take.
What about BF that Walmart is selling these days??
- Bread Flour I didn't even wanna to be funny until I saw the silly comments😂😂😂😂
So thats what ap means
Ap classes are normally hard, but I heard it's a piece of cake
@@ZA-lv8balol ikr I didn't know either 😂
😅😅😅...alright now...
The most underrated foodtuber out here!
Agreed! The content is so useful. Detailing the actual difference hands on when using different ingredients in different ways 🎉
Fax
@dennylekstrom4517
@@dennylekstrom4517lll❤😊😊up5tav❤ ya u⁵😊0000
He has 600k subs
I like to use AP flour for red velvet cakes, chocolate cake, pumpkin cakes. Cakes that are more heavier and dense. For cake flour I’ll use those for white and yellow cakes, for a more light, airy, soft crumb.
I love cake flour, the best for white cake!!! But like you said, cakes like all spice and whatnot I prefer it made with AP flour with a little cornstarch, I also prefer chocolate cakes with AP flour. I really just love the cake flour for white cake, it’s a masterpiece honestly lol
Sugar cake is the only one I'd use flour on.
Makes sense! Thank you for the advice!! 🤍
@@kelly8107what’s sugar cake if you don’t mind me asking? Genuine question :)
@@xenahex I would also like to know
this is actually super helpful
It would he more useful if he explained the starting amount of AP flour before replacing it with 2 tbsp of corn starch.
@@majorlazor5058 yeah
@@majorlazor5058 In the description it says per cup
Replace 2 Tbs of AP flour with cornstarch but how much flour do you use this rule for? Everything 1 c of AP flour? It can’t work for 1 c of flour bs 10 c of flour.
It also really helps to sieve the flour and cornstarch mix to get a consistency similar to cake flour, and avoid over-mixing from there on out :) the more air you can incorporate the better, generally. There are always a few recipes where that doesn't apply, especially denser cakes (I've always found that chocolate cakes tend to be an exception), but for white and yellow cakes it makes a world of difference!
How not to overmix for air and fluffines?
@@xaviercruz4763you’ll know a batter is over mixed when it becomes runny like pancake batter, & this results in a chewy cake. to avoid all of that & get the proper incorporation and fluffiness, mix wet ingredients with wet ingredients, dry with dry, and only mix until they’re combined. (start by sieving the flour & cornstarch mix into a bowl before adding other dry ingredients like this comment says), and then slowly add that dry-mix into your wet-mix bowl, whisk slowly as you go, and once it is *just combined* stop. scrape your spatula around the sides of the bowl and the bottom, and if you find a lump or flour (you shouldn’t because you sieved it first) just use a spatula or whisk in that spot to break it up, but don’t go back to mixing again cause you already did that. this should make a very nice cake!
@@princesslily24 may Yehovah give you as much guidance in direction of where to go in life as you detail about this recipe! Stay humble. Do you speak spanish?
Yes! First method I was told was sifting it like 5 times
How much corn starch you have to add to AP flour? I mean, what are proportions?
i literally just put an AP cake in the oven🤦🏽♀️
It’ll turn out delicious, i personally like the texture of AP flour.
Depends what you’re making sometimes you need that extra structure.
Higher protein
I prefer fully AP the blend crumbled too much and cake flour can crumble a lot too and be really airy
He’s not saying using AP flour is wrong. He’s presenting different ways to make them and shows their results.
That’s what I love about this channel.
I've learned more about baking from him than my culinary class
Isn't that something? I learned from youtube as well. My orange-vanilla cake was so good and light and I got the cake flour recipe from youtube, not my culinary school.
Which channel did you get the recipe from?. Thxs
@@lindalove7193orange-vanilla…that sounds so refreshing for spring/summer!!
advanced placement flour
😂😂😂
What is AP flour ?
@@bouchrat8048 All purpose flour
Same question
@@bouchrat8048it’s all purpose flour. If you’re wondering why people are making jokes about classes is that in high schools there are Ap courses (advanced placement) which kids can take. It’s around college level and it’s a commitment.
I used cake flour for a long time until I ran out one day and tried the cornstarch substitute. It turned out better and more moist. I love the texture it gave.
You are the most helpful baking channel I’ve ever came across. Thank you for putting so much time and effort into actually SHOWING us what happens when we do different methods. You explain everything so easily as well without any theatrics.
There isn't really cake flour where Iive so this is really helpful
Can you get self raising flour? I get the feeling it's the same thing. Or you can put a teaspoon of baking powder and a teaspoon of bicarbonate in with your plain to make it rise
@@richardhardwick2387 adding raising agent doesnt change the protein to starch ratio of the flour, and thus doesn’t change the texture of the cake (as much as using lower protein flour)
My mind always says "Armor-Piercing Flour" before remembering what it actually is
My mind went “oh like Ap chem”
i was confused cause i thought it was the abbreviation for my history subject 😅
my mind went ability power before I knew what it stood for
@@zakoppi777 im guessing ur filipino
I think of it as all perfect because of rhythm games LOL
Everything about your videos is perfect. No crappy intro; short; too the point; clear; demonstrative; visual; awful music. 🙏🏻🙏🏻👍👍
Everything perfect except remove 2 Tbs from how much flour? If I knew the ratio I could prepare a large batch pseudo cake flour ahead of time.
It's nice to see the comparison visually vs text so we can see how the different flours produce results.
I toast or roast my flour to make cookie dough, I also use it to bake chocolate chip cookies, I will roast it until it's slightly golden because it will further bake once all the other ingredients are mixed in. It gives depth, and a nutty aroma to my cookies! Just amazing! Now I'm gonna start toasting my flour for cakes and will update in a few days! 😍🍪🎂
Where is the update
Need update >:). This sounds like a good idea! I'm planning to use toasted nuts and coconut in some cowboy cookies soon and may choose to lightly toast the flour and oats on a sheet tray in the oven too.
I might try this!
Moroccans make sellou with roasted flour, adds flavor
What is toasted/roasted flour? Do you put it in the oven to bake or on the stove?
Thanks. This is the first time I'm seeing a clear example of all three cakes
Honestly glad I don’t have to find the right four or make any kind of choice. Where I live you have flour and that’s it. I use the same flour when I make cakes, bread or literally anything lol
I love cake with just AP flour. Even though it’s more dense than cake flour cakes, with the right amount of butter and the right kind of mixing, you still get a soft cake that’s very moist. I’d rather have it a little dense and moist than airy.
when you no you no😘
@@joyce9523know
Been waiting for this tip! Thanks for your experiments!
My mother taught me to substitute 1 cup of cornstarch for every 4 cups of all purpose flour, not only for cakes but for other doughs (except bread)
I would love if you did a series in gluten free flours!!!! 😊😊
I don't even bake and I love this guy's videos. They're as informative as they need to be in as much time as it takes. No more, no less.
I’ve made some great cupcakes & muffins using whole wheat pastry flour. It’s worth trying for anyone who’s curious. ❤
I like the texture of the AP flour + corn starch.
i use all purpose flour cause im not fancy i just underbake the cake a little bit so when its done cooling it still comes out fluffy. take the toothpick and when its not wet but still has crumbs on it, its ready to take out. wet will make a raw type of cake. dry will make a hard coarse cake. little bit of crumbs gets it nice and fluffy.
Im not even a baker but I find these shorts are really cool to watch. Short (for attention spans) and to the point. No unnecessary bs and informative.
As someone who was raised on AP flour desserts because of cake flour being cost prohibitive, cake flour tastes almost synthetic? My family has always reacted best to the AP flour + Cornstarch trick, it's a great step up and the cornstarch acts almost like a dough conditioner would in that it keeps the cakes soft and moist longer than flour alone would. On top of my vanilla cupcakes, my brownie and chocolate chip cookie recipes also use cornstarch.
I agree with you. I have twice used cake flour when the recipe specified cake flour. The first time I ever used cake flour the cake was tasted awful and it had a horrible texture. The second time I baked a cake using cake flour I used the same recipe for comparison and baked another one using APF plus cornstarch. The cake baked with APF plus cornstarch tasted better and had a better texture.
Yeah I can’t stand cake flour :((
I agree! I couldn’t put a word to it but yes it tastes synthetic
Hi. How much should be the ratio of corn starch for one cup flour?
@@aurelia720 I believe it says in the video but for every cup of AP Flour you take out ~2 tablespoons and sub them for 2 tablespoons of Cornstarch.
It doesn't have to be exact to the teaspoon as long as you end up with the same amount of dry ingredients in total. For example, my vanilla cupcake recipe calls for 2 1/2 c AP Flour, so I just do 2 1/4 c AP Flour + 1/4 c Cornstarch to make it easy.
Thank you very much, I’m going bake a cake right now
for my grandchildren
..
Its like the show Good Eats, but in short form. I love it
Minus the overbearing host.
This is very informative for us amateur bakers!!! Thank you!! 💕💕 I’ve never heard of cake flour! 🤦🏾♀️🤦🏾♀️🤦🏾♀️🥺
1st time coming across this channel and I like this presentation.
I was today years old when I learned that there’s such a thing as cake flour as opposed to just all purpose flour and I’ve been baking for years
As a wise radioactive man once said: “It’s called ‘all purpose’ flour for a reason.”
I love how you guys have options while in my country we only have 'flour'
At the end of the day, my stomach can't tell the difference 😂
😮 I’m in the UK. Never seen anything but “self-raising” - SR - (flour with added raising agent), “plain” (no added leavening agents), and “strong” or “bread” flour. With of course the different varieties of grain from “white” to multigrain. I’m only counting the stuff I’d find in a typical baking aisle. There are a bunch of other flours that are more often found in aisles for specific cuisines, like for pasta or chapatis. But a specific “cake flour” with a different protein content isn’t something I’ve ever come across. British cake recipes always specify SR or plain, if it just says “flour” it is calling for plain flour and probably asks for baking powder or baking soda as well. This means that US recipes (as well as using volume measurements for non-liquids, that’s just odd) are likely to give different results in the UK 😢 - even before you get to recipes that start off wanting a prepackaged cake mix 😂
Well usually at home people use dry cup. Pro uses a scale for dry and liquid measuring for liquids. Sift their all their dry ingredients together before adding the wet. Mainly its techniques learning pastry school that home cooks don't know about unless it is written in a recipe.
If you haven't already, I would love to see you compare self rising flour to a homemade version!
ADVANCED PLACEMENT FLOUR? I NEED TO TAKE THAT!
I never really knew if there was a difference using AP or cake flour, but now I can SEE that there's a big difference! Thank you so much! I've learned so much from you and I love it! 😍. Definitely a new sub! God bless and love & light always! 🙏💖👼🌟💫❤️🥰
The cake flour one looks amazing
Are you replacing 2TB of one cup of flour? I can’t tell how much flour you are starting with. Thanks for the awesome tip!
Yes it’s from 1 cup
2 table spoons Ap= 2 table spoons ap
Any amount of AP just you take 2 tbs of one out and put 2 tbs of the other in
@@MusaKittyWrong! If you’re baking with 10 cups of AP flour and only substitute 2tbs cornstarch for 2tbs AP flour is way different than if you’re baking with 1 cup of AP flour doing the 2 tbs substitution.
@alisonbakes6351 provided correct response.
Proportions absolutely matter in all types of cooking, especially with baking.
I used to use AP flour!!! Now i just use Cake Flour!!!! I love it!!!!🙌🙌🙌🙏🙏🙏
I love being reminded of the tips I learned long ago and forgot why but being reminded can rejuvenate my recipies and not just go with the shortcuts. Thanks!
You don't "just remove two tablespoons of AP" it needs to be proportionate to how much AP there is
Please clarify the proportions.. Thanks!
This was my qualm too. Over on his TikTok it’s clarified in the comments. He says remove and replace 2T from each cup of flour.
@@nysheikajThank you!
Funny when in your country it’s just „flour“
Only varieties are organic or not, white/halfwhite/whole-wheat and what kind of grain they are made of…..
So I still get super confused with all this flour talk.
Ig that flour is all AP by your standards? Meaning I should add some cornstarch?
If you want the consistency of cake flower it can help like the video says, the again you may not want it for every recipe
Does your county use a type/typ system?
Cake flour is wheat flour with a low type value (300-400) or lower protein on the nutritional information. All purpose is 450-550.
Thank you!
I always wondered what the difference was
Your videos are so informative, Thank you for sharing amazing videos , so beneficial
can you link the cake recipe you used for this demo?
Is it two tablespoons for every cup?
I was waiting for a good cake squeeze the whole video. I always feel like the squeeze shows the bounce back. I love a good bounce on cakes.
I’ve always preferred AP flour cakes personally but this video is super helpful for people who want a different texture
Take 2 tablespoons from how much exactly?
I think it’s from a cup
That's what I was thinking...
2 tbsp for how much total flour??
2 tablespoons of AP (All Purpose) flour and replace it with 2 tablespoons of cornstarch
@dinkvjr I mean how much flour will this work for? Like will it work for a recipe that calls for 3cups of flour? 8cups? 25cups??
@@LiaMac12 ahhh, I gotcha, I assume that it doesn't matter how much flour you use as long as you replace it with 2 /2. But I'm not positive on that, good question actually.
Most cakes use 2-3 cups of flour so if using 6 cups of flour use 4/4 ratio and up by two for every 3 cups of flour
I love these videos, so informative and I like that he shows examples of everything.
I nearly always use all purpose flour and all my recipes turn out great.
Unless it's a chocolate cake, I absolutely refuse to consume any cake that isn't made with cake flour.
The difference is massive and I can never go back.
I've never seen or heard of cake flour
@@noway5529in England I usually see plain flour and self raising flour. Maybe bread flour. I don't think I've seen cake flour.
i’m not a baker but i really do enjoy your shorts 😭 they’re informative and have convinced me in im best baker in the world
Your videos are so informative and intresting.
Please never stop making content. Please God, I'm actually learning things.
Was that 1 cup of AP flour that you removed the 2 tbsp from and replaced with corn starch?
I want to know the same. The ratio of flour to starch
Yes, it was
now how did bro cut the liner like that
serrated knife
Lazer beams
Thank you! I knew they're different and not just fancy names
I rarely do comment on youtube but thank God for your channel! I haven't found any good baking class near me yet but you have helped me a lot already. Thank you so much!!!❤❤❤
I can't get cake flour in Germany 😞
You're are better off. Cakes from scratch are way better. You can go online, check the ingredients on cake flour products and then see if you still like what is in those mix, but also get the basic idea on what the main ingredients are in box cake flour or in package. You can also do a search what is cake flour, then, replicate the main ingredients, the type of flour, and add the right ratio of cornstarch. Yiu can search what is the ratio quantities of cake flour. Hope that helps
@anaderdimension cake flour is not the same as a box mix... I always make cakes from scratch. But some recipes call for cake flour, and while I've tried the flour and cornstarch substitution, I always wonder if they would taste better or have a better texture with cake flour
Cake flour isn’t very good IMO anyway
Super helpful thanks for sharing 😊
Thank you for the tips! I always wondered how you could 'replace' cake flour!
Valuable information here. Tks. Really appreciate it.
This explains so much about my cupcakes! Thank you!
This channel is so informative!!
AP flour with cornstarch improves my biscuits, too.
Now I want to go bake something. 😊
I really love the information that you share. I am learning a lot from your CZcams clips. Thank you 🙏🏼 ❤
That's great info. Thanks for this👍🏽👍🏽
Facts! Thanks for sharing!
Thank you!!! I’ve recently made a yellow cake (twice) using the corn starch substitute and wanted to know exactly this. 👍
Thank you for this visual tip.
I love baking hacks! Thanks!
Thank you . Most informative videos. 🎉🎉
I love how he gives tips but never says one method is wrong ❤
Learning a lot from you. Thanks! 👍
This is such a great tip! Thanks!
Cornstarch is very useful for many things in baking!
Like, Making White Food Dye, Turning Batter more consistent & helping it stay together, or even just mixing it with sugar & making powdered sugar!
Good to know! Thank you!
Thank you for explaining this, I never knew
Wow, never knew this. Thank you!
Hello. I'm back. This works. Use the homemade cake flour for excellent cupcakes 🧁. ❤👍🏿Thank you from Alaska.
Super super helpful!!!
Thanks for sharing ❤🎉
Are we just gonna accept the fact he cut through the wrapper
I love your videos, very informative!
Yes, as a tank gunner, we use Armor-Piercing flour
I really love this guy, he's helped me with so many baking mistakes❤
you're amazing fr you taught me so much
Thank you so much✨✨✨🙏🏾🙏🏾🙏🏾
Never knew this
Thank you for this 101 in baking cakes 🍰
ALCHEMY!! Thank you.❤
Super helpful!
Thank you for sharing your content.😊
I love that you explain these I can never figure out why I can’t make the same cake twice but now I see lol
Thank you for this ❤