Akka whipping cream enga kitaikum

Thank you so much for your kind words dear 😊

Thank you so much 😊❤️

Nice explained.thank u mam

Butter paper round shape cut pannuvadhu yeppadinu video poduga mam

You’re welcome 😊

You explain so nicely and clear our doubts even without asking you. You are such an amazing mentor for cake baking. All the best to you mam

All the very best 😊❤️

No problem pa❤️ all the best

Thank you so much 😊

Thank you so much pa

Thank you so much pa

thank you😊5 or 6 inches for 1/2 kg and 7 or 8 for 1 kg

Thank you so much dear

Thanks pa. I haven’t used fondant so far, so I’m not sure about it’s storage. I’ll learn and browse regarding that and let you know

Thank you so much dear 😊❤️

Thank you so much pa😊soo happy to hear this. Sure pa Thaniya oru video kandippa podren

Kekave romba santhosama iruku pa😊❤️ all the very best dear ❤️

Welcome pa😊

Thank you so much pa

You no need to add salt. You can bake in cooker without salt. You will get slight taste of salt in the cake if you use salt in cooker. Eggless cakes won’t be that soft as that in the cakes made using eggs. You can add butter after melting it.

I will follow it. Thanks for ur reply mam..

@@Rottikadai but for customer can we ask which cake they prefer ?...eggless or egg cake. As I found eggless cake not so spongy and its dense. Customers want light pluffy soft cake so...

Sure pa😊❤️

Local shop la thaan pa vaangnen. Cake slicer nu search pannunga pa online la kedaikum

Thank you so much pa

I’m using Phillips 300 watts beater

Ok sis 😊 thanx for the information 😊

How did the cake turn out pa? If the cake is hard then the temperature might be high in oven. Reduce the temperature by 5-10 degrees

@@Rottikadai kk the top layer is becoming hard & remaing cake is being the smooth texture it was not baking completely sister

Pl do consider getting an oven thermometer...each oven behaves differently.... N this oven thermometer helps you get an idea of the exact temp inside ur oven...& u can increase or decrease the oven temp as required. ... U get this thermo online..not too expensive..Hope this helps😊

Na both rods on la vachu thaan pa bake pannuven.

@@Rottikadai In convection mode or normal mode????

Thank you so much pa

I’m using prestige 36 litres OTG. It’s really good

Plan pannitu solren pa ungaluku

1/2 kg in the sense na whole completed cake mean panren pa( sponge + cream). So inga sponge 250-300 grams eduthukanum and remaining cream. Intha video la 1/2 kg cake ku thevaiyana sponge ku recipe kuduthruken. 1 kg ku intha recipe Double pannunga

Flavoured oil Ethuvum use pannathinga pa. Cake la antha flavour varum. Entha brand refined oil naalum use pannunga. I use fortune

@@Rottikadai thank you sis.. Sunland refined oil energy.. Use panalam nu kaeten thanks sis..

Milk boil panrathunu naala athula iruka gems remove panna thaan pa. So boil panni use panna solren. Boil pannitu room temperature ku vanthone use pannunga.

Preheat vachutu batter ready pannunga

Egg kooda essence add panni beat pannunga pa. Separate ah add pannama serthu colour change aagura vara beat pannunga

Enakkum apadi tan iruku

In OTG oven, there will be two rods, up and bottom, that's y mam says to turn on baking mode so two rods will be on

Yes pa. Baking apo both rods on panna ella side um even ah bake aagum. So make sure both rods are on

@@Rottikadai yes mam.. but toast mode la thana two rods on la erukum bake mode la one rod thana on la erukum

High temperature la bake pannirupinga pa. So cracks form aagum. Unga temperature Mattum check pannikonga. kzfaq.info/get/bejne/rbuSm8aU0sjUiYU.html refer this video pa

1 kg ku 7 or 8 inch tin. 1/2 kg ku 5 or 6 inch tin

Thanks pa❤️for now I have stopped taking classes pa

Sure, will upload soon

Maximum eggless cakes 1 day thaan pa room temperature la vaika mudiyum. Athuku mela store pannanumna fridge la vachukonga aana hard aanalum aagum. It better if you bake freshly whenever you need it

Oh ok, rombha thanks mam

Ithu local store la thaan pa vaangnen. Cake slicer nu search pannunga pa online la

1/2 cup water and 1/4 cup sugar for 1/2 kg cake

Use panna koodathu pa

Tq so much mammm..... Then icing sugar na ena athu yethuku mam rompa confusion'ah iruku...

Yes pa whipping cream and sugar syrup vera aduthu add pannuvinga. So correct ah irukum

Na local store la thaan pa vaangnen. Neenga online la 200 ml cup set nu search pannunga neraiya irukum pa

Na search panniten mam kidaikala nenga oru video solli irundhiga ungaluku therinjavanga kitta irundhu online la sila material vanginanu yendha website nu konjam solringala plz

Boil the milk and then add it after it is in room temperature

I don’t have recipe for 250 ml cup pa. En recipe follow panringa na 200 ml cup use pannunga

😅 epdi pa vanthuchu ungaluku second time?

Yeah mam it's good.... I made eggless cake .... center la bake aagadha madhriye irukku.... adhan problem mam....

Welcome 😊 All the best

Did you bake eggless cake?

Yes mam I had egg

Yes I had egg mam

@@sangeethajeyachandran6782sugar syrup kammi pannikonga pa. Romba cold temperature la store pannathinga. box kula vachu cake fridge la vainga

150 for 250 grams

1 kg cake price

Eggs kooda essence serthu beat pannunga pa varathu. Neenga thani Thaniya serkama ona serthu beat pannunga egg oda colour change aagura vara

@@Rottikadai Romba thanks mam

@@Rottikadai unga receipe than follow pandren milk essence add pandrathu na yeppo add pannanum egg cake batter la ... Idhu matum sollunga pls

Hello pa

Mail to rottikadaimdu@gmail.com pa

Ok akka

You are correct. There are many recipes for a cake and it’s impossible for one to remember all those. As you said that’s why it’s important to know the science behind it. Even I struggled during my initial stages of baking. You say that you try a new thing and it turns out to be a flop. It’s not only with you. Most of the people whom I teach and hear from tell me the same thing. The point where you make mistake is you try a new thing and you don’t analyse the mistake that you make while baking. I learnt the majority of baking through trail and error method. I usually try new thing and compare with the recipe that turned out good for me. By doing this I was able to improve my skills and learn new things. Even in this video i would have mentioned that if the egg’s size is big then reduce the amount of milk. This one I learnt by making mistake. I added the same amount of milk for a big egg and it turned out bad. So I compared with the previous one and found the issue. That’s how you learn on your own. If you are still stuck somewhere Feel free to post your questions in the comments and I’m ready to help you😊

@@Rottikadai Thank you so much for taking your time out to reply to me. These points are really insightful. Like you mentioned, in order to learn from our mistakes, we need to know where we are making mistake.. which i am not sure of while making a cake. So I always rely on some recipes or the other. And it's a devastating feeling when the cake become a flop. So whenever i start making a cake, it's a scary feeling.. i want to lose that feeling and be confident to make any cake. Even to double the recipe and make, i am not confident. When I see you adding for eg, 1/2 cup maida and 1/4 cup milk, i always wonder how do you know the ratio's of this : that.. also when adding cocoa powder with maida, the quantities of every other ingredients which comes after, varies.. and I wonder if there is any particular ratio you follow..

@@Rottikadai same doubt for me also plzz clarify us mam

1.Hi,.. bakers telling " Please follow the recipe of the cake"....... because its tried and tested recipe. 2. what if i want to change or create new recipe, yes it is possible before that you should understand that ...are you skilled enough to do basic baking, for example for a simple icing vanilla cake, we need only basic three ingredients ,that is cake flour, egg and sugar. For flavor vanilla extract and for moisture very little oil or fat and milk. But people here try to make with baking powder and baking soda as raising agent. since they lack skill and fear of what if failed. 3. This is why it is important to know/teach the science and quantities behind a particular cake, which no one teaches. True because here in India, people want to do baking without proper equipment and need substitute for everything. For example without oven, without mixer, without fat, no proper weighing equipment, everything in cup measurement is not advisable in baking. Before getting deep into the science of baking, try to develop basic skill ,because you itself telling that doubling the recipe itself is difficult for you....finally don't try equal substitute for egg ,cake flour etc..because you can't change the law of nature...but there is always an equivalent substitute available and output is not same as the original.

Please refer the conversion chart in community tab pa. 1 cup of maida is around 115 grams. Similarly you can convert for the measurements