How to Make Your Own Self-Raising Flour | Cupcake Jemma Tips |

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How to Make Your Own Self-Raising Flour | Cupcake Jemma Tips



Welcome to your first Tuesday Tip! The Crumbs & Doilies team are dying to help you get your baking to the next level, so as well as all of the recipes I give you, you are also going to be getting some handy hints, hacks and tips every other Tuesday from me and the C&D gang. This is one I get asked about a lot so I hope you find it useful.

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48 Comments

  1. sumona sarkar says:

    Inspiteof following every step why don't my cupcake crust turn golden yellow,instead they form hard crust on top.Please help

  2. Accidental Llama says:

    Such a handy tip. Thanks guys x

  3. Woowoo says:

    Yay for Dane!

  4. Jig Abulencia says:

    yey! thank you very much for sharing this video 😁😁😁

  5. Trena karl says:

    That's awesome!

  6. Daina Rāviņa says:

    Yes, I love tips! Thank You!

  7. Eleanor Rodway says:

    I LOVE the tips and hints you give! I’ve often used your tip for making buttermilk (ordinary milk+lemon juice) and look forward to more of these. X

  8. lucy wills says:

    I am glad i don't work in a bakeary i know i would gain so mutch weight

  9. nengo45 says:

    Thank you so much!!! can you open a store in Austin TX? Thanks 🥰

  10. Madelene Larsson says:

    Omg, thank you so much for this! I tried this combination but never got the measurements right! Now I'm off to make my own little baking-box of self-raising flour! Thanks again! <3

  11. Vanessa Regazini says:

    Please, can you to say in portuguese? I don't speak English, sorry 😭

  12. Fatimah The Baker says:

    Hey. if jemma has self raising flour and baking powder in her any of the recipe. then We have to add baking powder twice ?
    once in flour to make it self raising flour and other the plain baking powder?

  13. Mikaylah says:

    So when you’re measuring your grams for recipes, using this self rising recipe, you measure the flour after adding the baking powder, correct?

  14. dani girl says:

    Aloha Jemma! Love this tip! I absolutely love your channel. I do have a question about caster sugar. I live in Hawaii and I can’t seem to find it here at least locally or in any of our regular grocery stores. I’ve read that it’s finer then granulated sugar? Or is it the same thing? Is there a tip you can give of making it ? Thank you!!

  15. Lota Parvin says:

    Jemma do something for me 😧😷😨😱 when ever I add baking soda to my chocolate cake that uses natural cocoa powder it turn out super nice and dark but it tastes like nothing . So basically u r eating something but u can't understand what u r eating in terms of taste. Jemma please help😢🙏

  16. itsme_elu523 Zap says:

    is plain flour the same as all purpose flour?

  17. Donna McLaren says:

    is there anything else than butter that can be used for frosting cupcakes and cakes?

  18. ella85ful says:

    LOVE TUESDAY TIPS. THIS IS SOOO HELPFUL. THANK YOU JEMMA , AS WELL AS YOUR TEAM.😋

  19. Denise La says:

    That's 3/4 cups of flour. #DontMindMe. #imMakingNotes.

  20. ND says:

    Doesn't self raising flour have salt? I noticed there's no additional salt in your recipes. Shouldn't the hack include some salt?

  21. Theresa M says:

    Thank you for showing us how to make this!

  22. Jose Ferrer says:

    Thank you!

  23. Jose Ferrer says:

    Thank you!

  24. Erethras says:

    Hey I love the tip! However, I must say that for being a measure channel 2 teaspoons into a 150gr makes no sense at all :S How many grams of baking powder is 2 teaspoons?? 😮

  25. Lucy S says:

    What if I need 625g of self raising flour?? 🤷🏼‍♀️

  26. Kimgaby's Art says:

    Hi, Jemma thank you for the recipe! I tried this for my chicken balls recipe and it turned out perfectly, crispy and light! I will absolutely using this recipe to bake cupcakes in the future!

  27. lukasha682 says:

    Thank you so much for your tips and awesome channel. I have tried so many things and the doughnuts are by far the best success I’ve had! Thanks to you and your crew for teaching us is a friendly way. I bought your book to show support last week!

  28. Carolyn Henderson says:

    Jemma, I might ACTUALLY be your biggest fan! As a hobby baker, I'm always looking for new recipes and to up my skills. I've learned SOOOO much from you! Thank you for sharing – hope to get to Soho sometime to visit C&D! Bucket list!! I do have a question, more to get your opinion. Here in Canada, we have Brodie's self-raising cake and pastry flour – 1 cup (250 mL) self-rising flour = 1 cup (250 mL) all-purpose flour plus 1 tsp (5 mL) baking powder and 1/4 tsp (1 mL) salt. Should I stick to your hack for self-raising to use in your recipes or does the one above look like it could work? Thanks so much for all your sharing. All the best!
    Carolyn

  29. Stacey Y says:

    I can get Self Rising where I live, but OMG it's outrageous! I will defiantly try your hack, super excited to save some $$!! 🙂

  30. Lori Seabrook says:

    TY so much !!!

  31. Sugar& Spice says:

    Warning! Two tbs of baking powder is a lot! I used that and it was overwhelming. Just use one

  32. Sophia De Laird says:

    I thought self rising flour had to have salt…..

  33. some HOT kpop TEA says:

    Let me cut it short :
    1 cup flour and 2 teaspoon baking powder.
    Thank me later

  34. Daniel Dumas says:

    Thank's for this info ! PS; Daina is a real Heart Breaker/Baker !

  35. Samrat Saurav says:

    If in life I visit London I ll definitely visit crumbs and dollies at soho

  36. LaulenaHarvey says:

    So Self raising Flour is 75g of all purpose Flour per 1 tsp of Baking Powder

  37. 10TOES says:

    Thanks, now I must find out how much is 150 grams flour, US

  38. TJ Larson says:

    150g all purpose flour is 103% of one cup. For all reasonable purposes it IS one cup. 1 teaspoon of baking powder contains about ¼ teaspoon baking soda and ¼ teaspoon cream of tartar; ½ teaspoon of corn starch would make up the rest of the volume of the powder but probably not needed here.

  39. Farah Claveria says:

    hello 👋🏻
    sorry i just to ask
    what is the difference of self raising flour to a plain flour Nd plain flour to all purpose flour? hehe. a silent watcher here from philippines hehe ❤️

  40. Patricia Outlaw says:

    that is so strange that places don't have self rising flour but it has not always been stored in my area, but I am glad that I watched this video because I have both baking powder and all purpose flour and now I can sift them and store them away, thank you.

  41. Bonnie Caouette says:

    Just curious. Where's the salt? And how much? I've learned self-rising flour is 3 ingredients.

  42. Beth Atcheson says:

    Can you use Coconut flour & or Almond flour for the keto people?

  43. Megha Khoodeesing says:

    If i have to use 200g / 250g or more flour how much baking powder i need to use??

  44. David Stidham says:

    No salt, @CupcakeJemma?

  45. Junaid Khan says:

    Thanks, Dave!

  46. Grady Broyles says:

    So…. I'm a little late to this. I learned something kinda important.
    American "self-rising" flour is NOT the same as
    British "self-raising" flour.

    British self-raising flour has 1/2tsp per 120g MORE baking powder than American self-rising. That's 0.5ts per cup. YIKES|
    self-raising vs self-rising. The baking gods must think they've a sense of humor. I'm laughing so hard right now. On the inside. Anywho: American bakers, heads-up on the self-rising flour

  47. Shreshta Pruthvi says:

    Should we add baking powder while we are baking cake using ur recipe of the self raising flour?

  48. NoZenith says:

    #GlenAndFriendsCooking explained this so well! Another thing if you ever want to convert an American recipe (I don't know why since you have so many amazing European recipes to choose from but…) from Self-RISING flour it's a different thing than Self-Raising flour. They add salt and a little bit less baking powder but the most common brands that I see (White Lily) also do not use all-purpose flour but cake flour which, in the US, has lower protein content than all purpose flour.
    Thank you for your take on this!
    Glen & Friends video explanation link: https://youtu.be/dZVNEAEsFA8

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