Sharp Buttercream Edges 2 Ways | Pro Froster Tutorial!
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- Опубликовано: 14 окт 2024
- In todays video I show you how to get sharp edges when you are icing/frosting your cakes:) This video was not sponsored by the way! Totally forgot to mention that in the video. I hope some of you find this helpful:)
~PRODUCTS USED~
ProFroster- geni.us/PBmEwS4
Cake Leveler: geni.us/8O64Wf
Turntable - geni.us/QL6B
Bench Scraper - geni.us/VwXEqj4
Spatulas- geni.us/zDASOSF
Camera Used- geni.us/bXBLB7
Lighting Equipment:- geni.us/e6Hfj
ProFroster: www.profroster....
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Instagram: / thelovelybaker99
Facebook: / thelovelybaker
~RECIPES~
Buttercream- • How To Make Perfect, S...
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Idealism - Both Of Us: / idealismus
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“Pro Froster”? I’ve been a professional pastry chef for over 40 years, and I’ve never had to use a “Pro Froster”, to get a clean edge and smooth sides. Honestly, it looks like it’s more work than it’s worth. I’m so glad you used your spatula and bench scraper your cake actually looks better. I subscribed to your channel a couple of videos ago, I enjoy watching videos because, I don’t bake as much now that I’m older and retired. 👍🏼👏🏼👏🏼👏🏼👏🏼
Maybe not everyone has the benefit of your 40 years experience.
You can also run your benchscraper under hot water to make the sides more smooth if you're not as good at decorating cakes like I am
Most underrated comment❤️
Helpful
I've been debating buying a Pro Froster for months because I primarily use buttercream and heard it can be quite tough if you don't use ganache with it but you just sold me! Your channel is so informative thank you xxoo
Why thank you:D I juggled with the idea of getting one too since I mainly work with buttercream, and I wont fib and say it doesnt take a little more work than ganache, but once you get the hang of it I think its pretty awesome!!
I ordered it this morning! Thanks for the tips
Natalie R sasina kuhinja burek
Love your video, you explain thourghly step, by step what and why your doing each step. Your videos are the best!!
I swear your video was THE most helpful one I've found like wow. I love 🤩
So happy to hear that 😭❤️
@@TheLovelyBaker did you use Swiss or Italian buttercream here please?
Nice tips and I loved your music.
excellent tutorial !! thanks for sharing ... What cake recipe did you use? the layers look super! could you share the recipe for that bread please
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Ddfy
Wow, this is awesome. Thanks so much for this beautiful tutorial
Great video. Reason for divot is the pro tool is longer than the center of the cake therefore short of center is rotating to the right but past center is rotating to the left hence a divot. If the tool is perfectly measured to the center then ur fine if too short there will be an elevation in center. This is practically impossible to do since the icing itself will add distance to the cake making it hard to get perfect center. She did well to just smooth afterwards. Nevertheless I figured I would explain the divot since she said she didn't know why that happens.
Thank you for explaining it.
Wow. Thanks for sharing. Don't have a pro foster yet but I appreciate all.
You explain really well! How much buttercream do you make for each cake? Can it made in advance and save?
Thanks for sharing! I have mine but haven’t used it yet..i always forget i have one! I am just used to bench scraper! I love your crisp audio! 👍 for that! New subscriber here :)
Thank you ❤️😊
Thanks for sharing,have two of d profoster yet to try it out
Thanks for sharing and for the ProFroster tutorial. I purchased my ProFroster recently and absolutely love it. It was the first time my cake looked professional. I ordered mine through Amazon but since noticed that Hobby Lobby carries it too. Be careful if you decide to buy because there are fake ones out there that look the same, and I have heard the quality is not as good as the ProFroster.
Thanks for the tips!:)
You make it look so easy. My practice cake tonight did not turn out well
There definitely is a learning curve but practice makes perfect. We have all been there, I know it can be frustrating but every cake you do will look better and better😊
Did you make the raspberry puree or purchase? It looks so good!
Hi. I love your technique!. Do you have a video with the buttercream recipe?
I do have a video 😊
@@TheLovelyBaker Can I have your beautiful looking buttercrean recipe?
Looks like they’re both covered in white fondant. Excellent work!
Thank you very much!!
lovely video! May I ask if you made another batch of icing after you chill the cake, to frost the whole cake?
Looks good how long do you put your cake in fridge before you put your fondant on because sometimes I get the buttercream oozing out the bottom am I putting to much buttercream on the cake thanks
I appreciate you madam.If I do not have those tools what else can I use?
Outstanding tutorial-thank you!
I feel like I am always scraping the cake. How thick do you apply your buttercream?
I swear you made it look so easy and nice lol again for people like me that only no the square pan cake lol
It is easy! They have baking classes too, they are super fun
Great vid! I’d never heard of the ProFrostr before. I can never get a smooth flat ice on my cakes with a bench scraper or offset spatula no matter how hard I try- I always end up taking off too much in certain sections, even when I try not to press down too hard. Maybe the ProFrostr will help?
I feel ya🙌 I can get a sharp edge with my bench scraper but it admittedly takes me a very long time and I still have days where the cake looks like butt lol. The ProFroster definitely helps me cut that time down now that I've gotten the hang of it. Highly recommend!
I made vanilla cakes today for a 3 layer 8 inch cake. I'm not sure why but they seem to be very soft . I've wrapped them to put them in the fridge. So you think they will hold up? * they're well baked but very moist*
Looks fantastic keep up the nice job.
The cake looks yummy!!
Can you give us your buttercream recipe, it looks perfect🤩🤩
I have had this for a while now! Gonna put it to work!
You won't have to use as sugar and water if you use the cake band that goes around the Pan while you're cooking your cake. It keeps the sides of the cake from cooking at a faster level than the rest of your cake and it keeps your cake moist all the way to the sides so you don't have to add sugar and water for moisture
Thanks for the input:) I more so use simple syrup as a way to keep my cakes moist versus using it to correct a cake that wasn't moist enough in the first place. Simple syrup helps to preserve the moisture in cakes that have a denser crumb and something I highly recommend if you are going to be spending long hours decorating. Cakes that are going to be decorated and consumed within 1 or 2 days don't really need the extra help but for anything that you are spending a few days on I think the simple syrup is a great addition! Of course it's a personal preference though so do whichever works for you😊
The only problem I get is when I start to put butter cream on the side of the cake of 4 layers certain layers for the crumb coat, begin to be out of align. What is the best way of avoiding this problem? I have been trying for a while now and It has aways disappointed me and end up with a wonky cake. I will appreciate your advice thanks.
What do you think about those plastic frosting-leveling gizmos? Do you think they could work?
The cake looks good. What is the recipe for the cake and the raspberry puree
You make it look so easy 😩
when you put the cake in the fridge for 20min to chill before you put the final buttercream is it on a cake board?
What butter did you used? How do you whiten the buttercream
Where do you get the thick drum used with the 6” cake??
Perfect work ❤️ ❤️ ❤️ ❤️ Thank you
Is the cake your using in this video is banana cake? Thanks 😊
What are you doing with buttercream till you chill the cake? You put buttercream in fridge too for 20 min ?
No the excess buttercream is fine at room temp while your cake is in the fridge:)
Hi. Can you tell me what knife you used to trim the sides of 6 inch cakes please? It was a long serrated knife
Unfortunately I am not sure, its just a knife I've acquired at some point along the way (it was probably given to me). It doesn't have a brand name on it, my apologies I cant be more helpful!
Love this! Can you show how you make your Swiss Buttercream?
What is the size of the cake and how much buttercream do u use
How can you get such a white buttercream? Thanks! Very interesting video !
My buttercream definitely has a slight yellow tinge since I use butter instead of shortening. there is a recipe for my buttercream on my channel and if you are looking for a whiter finish you can whip the heck out of your butter before you add it to the meringue. The more you whip the butter the paler it will be.
The Lovely Baker thank you so much for your answer, you’re very kind. I’ll see your recipe and I’ll follow your piece of advice. I never use shortening , I can’t with its taste. Thank you again
tip: Add a drop of Americolor Regal Purple to your Swiss Meringue and it will go white. :-)
SweetWorks of Art interesting!!! I’try. Thank You so much
I'm in a cake decorating class. My final is coming up. Ive only used fondant once and it didnt go so well. It cracked as I was putting it on my cake. Any tips to help it from cracking? Do I just need to be faster because it dries fast?
yes!! knead the heck out of it and work quickly to get it on that cake!! Smooth the top and secure the edges first because thats where the trouble starts lol. try to use as little cornstarch/icing sugar when you roll it out because that dries it out even faster.
nice one I love all your works thanks so much pls share your butter cream recipe
Thanks so much for watching! The recipe is linked in the description box
Did you use banana cake?
You make it look so easy, I take hours to smooth my cakes ugh🤣
Excellent job dear
Do you refrigerate the cake before you cut it?
If you mean before I level and cut the cakes in half then it just depends on the cake. If it's a denser, more sturdy crumb then I won't but if it's a very moist, lighter cake I will refrigerate just to make it easier to handle:)
Perfect!
are frosting chilled overnight before applying it on cake? thanks
Hey there! No I do not refrigerate my frosting before use
i would have like to see you put fondant on these cakes. it seems my frosting bubbles under my fondant. any suggestions
I always thought this was an air bubble between the frosting and fondant... where the fondant had not stuck to the frosting... try spritzing with water before placing fondant?
What is the name of pink colour icing finishing tool?
hye , this one can use for mirror glaze cake ?
Sure can!! It just needs to be cold before you pour.
tqqq 💕💕💕💕
I got the profroster because I can't always cut my layers evenly and thought it would help at least keep the icing square but it seems you have to have nice even cake layers first so kind of defeats the purpose I was hoping for. I work in a grocery store bakery. Cake often isn't cut evenly and when you put it together you end up with a lopsided cake. I'm thinking in the real cake world you would really want nice even cake layers so you don't have to fill in with buttercream to make it even. So then when it is cut everything looks pretty.
Get baking strips (I don't know the actual term) or make them yourself and use them around the pans it makes the layers perfect even and moist
@@catlinpowers382 I have some old ones that you have to pin to keep them together and I can never find pins. But yes! They do help!
beautiful
This was super helpful
Do you have the cake recipe used?
Wow beautiful
Do buttercream frosting last long
No matter what frosting I use, l can not get it on the cake that smooth.. the edges stay crumbly and cannot be cover by the frosting.
And if i use buttercream I only can make like one flower and then the creme gets too soft and start to actually melt.. how can fix those problems?
For flowers you need to use vegetable shortening. No butter. Pop it in fridge for 5-8 minutes before filling piping bag. If hands are really hot, where a thick glove on squeezing hand, or pull a frozen turkey out and put your hand on it every so often 😂
Great tips!! 👍
Do u please have 9” cake recipe my cakes come out flat is May thick ones
My cakes always bulge!! even when I only use butter cream as a filling!! Any tips?
Mine also
are frosting chilled overnight? thanks
Can you please show us your buttercream recipe and how to make it
There is a recipe video on my channel, just scroll back a bit😊
@@TheLovelyBaker thanks ;)
That cake, banana I think, looks fab. Recipe?....Pleeeeze
I actually used Yolandas recipe from How to Cake It, you can find her recipe on her youtube channel:)
What kind of Buttercream do you use? American?
Swiss meringue buttercream ! :)
what is that liquid you added to the cake?
It's a simple syrup to help keep the cakes moist:) it's just equal parts water and sugar boiled together until the sugar has completely disolved. Apply to cakes once cool:)
can u share your buttercream recipe pls?thx
It's in the description box😊
What kind of cake is this
Hiwould you kindly report your buttercream recipe as the link is not working. Thanks
Thank you for letting me know, I think I fixed it lol!
I want one
Elastic compressed modelling paste modelling sugar paste recipe ready made fondant paste recipe give video madam
Was this SMBC??
Swiss meringue Buttercream
Yes, the recipe is in the description box:)
Nice
Chillpop music 🤗💓
Thanks!!!
Too many steps! Use a speed icer! For icing the cake super fast!
Pro froster?
@Natalusha silly me thanks for ur reply
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That's awesome can you do the same thing but with frosting?