Frequently Asked Questions
You’ve asked, and I’ve answered!
Last Updated on December 15, 2021. This post may contain affiliate links to products I use, love or recommend. That means I may receive a small commission on products you purchase through my links at no cost to you. As an Amazon Associate, I earn from qualifying purchases. Please see my Disclosure Policy for more details. Thank you for your support, which allows me to continue to create content for this website.
Thanks for asking! I’m unable to take on any orders at this time. If I’m able to in the future, I’ll be sure to post about it on social media and share it in my weekly Newsletter!
I have to ask that you please don’t copy and paste my recipes on to a different website, as it negatively affects the ranking of my website in search engines. However, I’d love it if you’d share or Pin my recipe through the share buttons at the top or bottom of each recipe post!
You may share one of my recipe images with credit to Amycakes Bakes and a direct link back to the recipe. Thanks for sharing!
Please contact me, or email me at firstname.lastname@example.org. I want these recipes to turn out perfectly for you and I’d love to help you! You can also post a comment directly on the recipe page and I’ll get back to you as soon as I can!
After Amycakes Bakery closed, I knew I’d never be able to open another bakery, and I didn’t want my recipes to just be sitting in a binder in my closet. It’s been beyond rewarding seeing readers get excited about my recipes and share pictures of their creations. 🙂
I’m sharing at least one new recipe weekly! Each Amycakes Bakery recipe takes a lot of time to test extensively in my residential oven, but you can request a recipe by voting on your favorite–it helps me choose which recipe to focus on next!
All my cake recipes now start with small batches that fit perfectly in a 1/4 sheet pan. If you bake and layer your cake using the Cut and Stack Method, you can get a 3-layer 6″ cake out of a 1x batch of my cake recipes. Double the batch by pressing the 2x within the recipe to bake it in a 1/2 sheet pan to get a 3-layer 8″ cake.
I bake my cakes in sheet pans to get a flatter more even bake, and so that my cakes never have dark or dry edges. However, you can absolutely bake my recipes in other pan sizes. The key is to not overfill them, which would cause the cake to be more likely to sink. I do have some pan size recommendations if you’d like to bake my cake recipes in other pan sizes.
I share all of my recipe videos and reels/shorts on my Amycakes Bakes Youtube Channel! Feel free to scroll through those videos–just click on the video description to get the link directly to the recipe.
I am not affiliated with any Instant Clearjel brand, but I think the ingredient is an amazing baking resource. I currently use Prepared Pantry Instant Clearjel after testing a few different brands. I choose to use this brand because I’ve found that 1) Baked goods made with it freeze amazingly well. 2) My cakes rise slightly higher with this brand. 3) It comes in a resealable container. I’ve also had good results with Hoosier Hill Farm and Ingredion brand. You are more than likely going to have good results with any brand of Instant Clearjel, as long as it is labeled as “Instant.” If you’d like to support the content on this website, you can buy Prepared Pantry Instant Clearjel here.