Thank you for this tutorial. You are a blessing. All of the other tutorials always make it seem like you just pass the bench scraper a couple times and Voila...you get prefect buttercream. This is the 1st comprehensive video I've seen that shows the reality of buttercream cakes and how to do every single step. Thanks much. Stay blessed.
Thank you Mercedez! I've seen people do it in one fell swoop and I just have never been able to do it that way. It does take a little longer, but if you take the time, you can get a great result!
Wow, I've been baking and decorating cakes for 16 yrs and never would I have thought about doing this method. Never to late to learn new things, thank you 😊 🙏
Karolynnnnnnn NOOO THANK YOU! You’ve saved me so from so much headaches and trouble, not to mention the money! I listened to you on a cake to be made for Easter weekend and because I listened to you, I was able to avoid losing well over $100. It was hard at first to say “I’m sorry but I’m not going to be able to make your wedding cake for you” but I’m sooo glad I did. That woman had planned on ripping me off and that would’ve been devastating. THANK YOU SOOO MUCH!
I have watched this video probably five times and every time I watch it I learn something new! Things to you my buttercream skills are getting better. The Viva paper towel trick? Amazing!
Interesting tips I learned. Always fun and interesting to watch and learn ways of icing/smoothing cakes. I do most of what you’re shown. Although I flip my cake upside down to ice. I cannot use my paper towels right after I ice or the paper towel sticks slightly to my buttercream, and pulls bits of icing off. If I refrigerate the cake for a bit, that alleviates the issue. Could be the icing I’m using. My family doesn’t like American buttercream, so I make a mock smbc with added ganache . And the computer paper trick I learned years ago, but I can’t remember where?? Watched waaaay too many cake decorating videos 😂 Thanks for a helpful and useful video.
Thank you so much for your butter cream recipe. I tried it the other day .. wow... it was so smooth and delicious. Was easy to work with .. love you a lot 😍🥰🤗💕
That’s back when I clipped in extensions all the time. I wish my real hair could look like this, but I felt fake with them in! So I decided to go with my natural hair and work with what I’ve got. Which is challenging because I hate my real hair LOL
I have tried to ice and smooth my cakes you make it look so easy. I made a red velvet cake for my girlfriend’s daughter birthday she Turing 11 Tuesday. I hope I can get my cake smooth. The buttercream cream I’m making is Italian meringue buttercream she loves it. I did make your strawberry buttercream and it was amazing
I love the Strawberry Buttercream! With the Italian Buttercream, it doesn't form a crust. So you can't do my smoothing method on it because the paper towel and paper will stick to it. But you can use the bench scraper and spatula to smooth it!
Just wondering if when you’re smoothing the cake with the towels and paper ..is the buttercream cold and set when you’re doing this ?? Not sure if i missed it 🤷🏻♀️
This is an older video and I may have forgotten to explain some things, sorry about that! The American Buttercream is a crusting buttercream. It forms a thin crust on the outside and you can basically lightly touch it without messing it up or having it stick to your finger. The icing is still soft, but crusted, so it can handle the smoothing process. This method won't work on a meringue buttercream because it's made with granulated sugar and not powdered sugar and, therefore, doesn't crust.
Thanks for sharing this technique looks amazing! Never heard of putting shortening in though? I’m in the UK and I use powered sugar and butter only, is this the normal American buttercream recipe? X
Hi Karolyn. Thank you so much for your very detailed tutorials. I love watching your videos. I still have some trouble when I cover my cakes with fondant though because I get bulges in my fondant sometimes so here’s a question that has been troubling me. When you layer your cake and fill it with buttercream you say you let it sit at room temperature overnight. So the following day it’s crumb coating and icing the cake day. Do you do that while the cake is still at room temperature and once covered you put it in the refrigerator to make the buttercream hard before covering it with fondant? And when it’s time to cover with fondant, apparently you do not let it come to room temperature slowly because you always say that the icing is hard. Correct? A little info on my locality - I live in Malta (tiny island beneath Sicily, in the middle of the Mediterranean sea), and temperature in summer gets very hot and humid but I always have air conditioning on in my kitchen all day in the summer months. Thanks again and really eager to receive your helpful reply 🙂
Hi Josette! I fill the cakes and wrap them in plastic and let them sit overnight at room temp to settle. The next morning, I crumb coat the cake and put that in the fridge for about 4 hours so the crumb coat can solidify. Then I take the cake out of the fridge and put the final layer of icing on and refrigerate overnight (probably in the fridge for 18-24 hours). Then I remove the cold cake with solid icing from the fridge and immediately cover with fondant while the icing is hard. Then I put it back in the fridge! Here's a video about refrigerating cakes! ruclips.net/video/vBKi-O7v98w/видео.html
Nope! I do it right away. If you find that the paper towel sticks, wait like 5 minutes for the icing to crust and then try it again. (You must use a crusting buttercream for this method. If you use a meringue buttercream, it doesn't crust so this won't work.)
Thank you again for all your tips they are very much appreciated. I think I live on your channel with lots of questions and again much appreciate all the replies. I want to try and cover a cake but the question I have is I want to cover with fondant so do I still use buttercream for crumb coating and filling if so won’t my fondant get tacky? I also saw one if your tutorial with tips on how to do and don’t and saw one of your cakes in the fridge with fondant decorations on it I’m confused because I though fondant don’t go well in the fridge please help with my confusion this will be my first cake and not sure if I should cover with buttercream or ganache? Your biggest supporter love from Australia 🇦🇺 thank you
This video talks about covering a cake with fondant. I always put fondant over cakes filled and iced with American Buttercream. Some people prefer ganache, so it's up to you! ruclips.net/video/EYaNXTDOkj4/видео.html
This only works on a crusting icing like American buttercream, which is the icing I use in this video. If you're finding that the towel sticks, you want to give it a few minutes to crust. Also, you want to make sure the bench scraper is completely dry!
Hi! Great video, im just starting out. I had a question. After you complete the icing, do you cover it with plastic wrap and refrigerate, or just place in refrigerator as is?
Hi! I just put it back in the fridge as-is. The plastic wrap could mess up the icing and isn't necessary. The icing on the cake helps protect it from drying out.
Hi Karolyn I tried putting butcher paper on my buttercream to smooth it after it crusted and it stuck to it pulled it off every time. The paper towel did not stick. What am I doing wrong?
Hmmm, was the icing wet at all? Sometimes if there's a little condensation on it, that will happen. Try it with computer paper and see if the same thing happens. In the warm months, I do the paper towel smooth, then I let it sit for about 15 minutes before I do the paper smooth to make sure it's fully crusted.
This happened to me too! I got a new piece of butcher paper, waited about 5-10 minutes and then tried again using a softer hand. This worked for me. But, yes, it was supper frustrating!! Thanks for the question.
I usually put the crumb coated cake in the fridge for about 3-4 hours before I put on the final coat. This way, the crumb coat is solid and the cake is sturdier when I'm frosting it!
I put the cake in the fridge after I frost it with buttercream. And then I take it out of the fridge while I work on decorating it and put it back in the fridge once I'm finished. ruclips.net/video/vBKi-O7v98w/видео.html
Thank u so so much for sharing..😍😍😍 I always have a problem in smoothing my buttercream. Please do you have any idea of substitute for the shortening.. As in my country we don't get this shortening which u use.. Please let me know.. Will appreciate 🙏
Hmmmm, I only work with crusting buttercream, which has butter and shortening. You may want to try a meringue buttercream recipe, my friend uses that and says it smooths very well.
Got my cakes made & cooling. Buttercream icing is made. Q: you mentioned in this video the icing would form a crust😱. Maybe I’m on the wrong video. I want buttercream to be soft, sort of, and melt in your mouth. Are all the buttercreams going to be the same? ❤❤❤you! I want your lashes!!😍
Hey Sandy! American Buttercream forms a light crust on the outside but this recipe remains soft. It's not a thick crust! If you lightly touch it, it won't stick to your fingers, that's all.
It’s on my list of videos to make. I rarely make square cakes just because it takes a lot of time! But the next one I make that I have to ice in Buttercream, I’ll film it. 😊
@@KarolynsKakes Thank you, I watched your video above twice today; however I had a lot of trouble with the corners. I wish I would not have agreed to 1/2 sheet cake. By the way, the cake I made, a Betty Crocker boxed butter cake mix, made your way was so moist. Along with your buttercream frosting, the taste is great, I'm working on decorations.....
@@mindyhill2381 It really tastes so good! And I used to make sheet cakes, but no longer do for that reason. People think sheet cakes should be cheaper (because that's what you get at the stores). But those corners will drive you nuts! What you can do is round the corners and just pipe a buttercream border around the top and bottom, that's what I used to do.
Here in my country Philippines is a hot weather so bakers here don't recommend butter cream. Can u please make a chocolate and white ganche for fondant cakes in next video please 😁😊 day 1 of asking 🙏🙏
I know that the American icing crust like you mentioned when it sits out but can I use this process using the paper towels and paper with Swiss buttercream icing too?
Swiss Meringue doesn't crust, so this process can't be used with that. The towel will stick to it and it will be a mess. I never worked with meringue buttercreams, so I'm not sure of the process that people use for that. I believe my friend uses acrylics when she frosts cakes with meringue buttercream, so you can look into that?
It seem like when I spread my icing out it firms really fast . I don’t know if the cake is too cold or what. I tried using a cake comb and it’s like it just have jagged tears! I thought if I sat the cake out and let it get room temperature it would good and the cake comb worked. It was like it was smoother. I know that’s wrong . Lol lol I need to know how to use that cake comb
If you're trying this on a meringue buttercream, it won't work because meringue icings don't crust. If you tried this on American Buttercream and it stuck, your bench scraper may have been wet or so hot that it melted the icing a little. Wait about 3 minutes for it to dry and then try again!
Try holding the scraper at more of an angle against the side rather than straight. So I have the top of the scraper coming towards me and the blade is at a 45 degree angle against the cake.
I always put my iced cakes in the fridge. I would only freeze an iced / decorated cake if a party was postponed or something happened that it was needed for a later date. I do freeze my cake layers after I bake them and before I fill and ice them.
This is a crusting buttercream. Meaning, it forms a light crust on the outside, so the towel won't stick to it. This technique won't work with a buttercream that doesn't crust, like any meringue icings.
A normal paper towel will transfer a pattern onto the cake. It's possible if you use one with a minimal pattern and then try to buff the pattern out with the paper, but it could cause issues.
I prefer the sweetex because it has the best mouth feel and isn't greasy. But there are other options. Here's a video explaining it! ruclips.net/video/rqtPIMoyc5A/видео.html
Bianca Vega it does make it a little darker wherever you originally place the water. So if it’s a lower tier where another tier will be on top of it, I place the water in the center and spread it out to the edges. The tier on top will cover any discoloration. When I’m wiping the sides with the bench scraper, I start turning the turn table as I’m pressing the bench scraper on the side of he cake so it doesn’t leave a mark. Sometimes it does. It’s just one of those things that happens. I probably should have went over that in my video!
Hi, thank you for this amazing tutorial. I am trying but it doesn’t work for me as an the video. Maybe I put too much water. Next time I going to put less.
I believe the cake in this video is 6”, so there is a 6” circle under the cake. And it’s taped to a 12” cake circle. But now I use 10” cake circles so I have more room in my fridge!
@@KarolynsKakes thank you for your reply Sorry I didn’t explain properly I mean when you should 9” 10”12 Those cardboard 🙏🤗 Waiting for your reply Also I made just now your recipe pan grease thank you for that too Just put cake in so hope results comes out good as yours 😊 Waiting for your reply
Hi Karolyns, i try to make such a smooth cover but never works, is there a specific type of butter you use to make is to smooth? especially when trying to lay the fondant over as i find that once the butter starts melting, the fondant does not look as good. thanks in advance for your help and great videos by the way.
Hi Fatima! I just use any kind of salted butter. The brands will vary depending on where I shop that week. It's not really the butter that will make it smooth, it's the smoothing process I show in this video. I have a video on how I cover a cake in fondant. I always cover a cake in fondant when it is just out of the refrigerator so the icing is hard and keeps its shape while I'm covering it. I hope that helps!
To make that big batch of buttercream how much butter and shorting and powdered sugar did you use and it’s so white! Used used butter so how did you get it that white? Can you do a video on making buttercream? Love your videos
Hi Kathryn, thank you! Here is the video I made on how I make my buttercream: ruclips.net/video/-x8Tv6Hv6Us/видео.html If you find that your buttercream is still too yellow, you can cancel out the yellow hue by adding a TEENY TINY bit of purple to the whole batch of icing. I'm talking like just the tip of a toothpick for the whole thing. Purple is opposite yellow on the color wheel, so it will cancel out the yellow hue. You must only add a tiny amount, if you add too much, the icing will start to have a purple hue.
@@KarolynsKakes ahhh. I checked my Walmart for that comparable brand and ofcourse it's not in stock.. I will check pjp at some point. But in the meantime I have a cake to make.... do you believe crisco shortening is better than just butter and powder sugar ??? That's what I normally make it with... but if you think crisco is better than that then I will make it that way until I can find better shortening
In her video she compares the various shortenings and the Walmart great value brand was the runner up. That's what I use now and it is way better than Crisco!
Yes, however, you have to do a different smoothing method because the meringue buttercream doesn't crust. I've never worked with it, so I'm not sure what to recommend for smoothing. Sorry about that!
I never have made a sugar free version. But I know there are sugar free cake mixes. I'm just not sure what to add to it because I've never made it before. Sorry about that!
Thank you for sharing Looking this video looks like too much for sharing icing but after finishing how much icing I need in total So I make enough Oh here in Ontario we don’t get viva paper towel so is there any other way Also after dipping in water is that ok to put back in same bowl on icing Will not make watery? Waiting for your reply 🤗
I have heard that people use 6 inch high density foam rollers. I have never done that though so I'm not sure how effective it is. You can look it up though! And I always put the scraped icing back in the icing bowl. It isn't watery because I wipe the water off of the scraper before I use it.
I cannot figure out how you use the paper. It always sticks. I let it sit out on the counter for an hour and it still sticks. I put in the fridge for 20 minutes and it sticks. How long do you let the cake sit before using the paper. (I used butcher paper)
Ugh they are the worst! I usually let them settle overnight (about 12 hours). If you need to speed up the process, you can do this: ruclips.net/user/shorts2Dg2DxNa1VE
I use the paper towel immediately after smoothing the fondant with the bench scraper. The icing doesn't stick to the paper towel. Then I wait for it to crust (about 5-20 minutes depending on the humidity) to use the paper.
One more question, when you have the cake iced and put it in the fridge, do you cover it with plastic wrap or anything? From watching this, I think I've always tried to make the least amount of icing I thought I could get by with; now I believe that was an incorrect attitude.
I don’t cover the cake after it is iced. The Buttercream helps protect it from drying out. I will wrap it once it is all decorated and ready to be picked up!
I have never made Italian Meringue Buttercream, but I do believe that it does not form a crust like the American Buttercream recipe I use. The crust that forms is essential in the smoothing method. So I am not sure that this will work. If you try it and it does work, please let me know!
Thank you for this tutorial. You are a blessing. All of the other tutorials always make it seem like you just pass the bench scraper a couple times and Voila...you get prefect buttercream. This is the 1st comprehensive video I've seen that shows the reality of buttercream cakes and how to do every single step. Thanks much. Stay blessed.
Thank you Mercedez! I've seen people do it in one fell swoop and I just have never been able to do it that way. It does take a little longer, but if you take the time, you can get a great result!
Wow, I've been baking and decorating cakes for 16 yrs and never would I have thought about doing this method. Never to late to learn new things, thank you 😊 🙏
Glad it was helpful!🙌😊
Absolutely amazing!!! I've never seen anyone use computer paper to smooth it out or water on top. Thanks for sharing!!!!!
You are so welcome!😊🙌
Its so perfect..looks like a candle.❤
That looks awesome for butter cream. Thank you for sharing.
Oh my God….This is perfection 🤗!. Thank you so much for this tutorial, you are a such blessing 😇….Many thanks !
Glad it was helpful!
Karolynnnnnnn NOOO THANK YOU! You’ve saved me so from so much headaches and trouble, not to mention the money! I listened to you on a cake to be made for Easter weekend and because I listened to you, I was able to avoid losing well over $100. It was hard at first to say “I’m sorry but I’m not going to be able to make your wedding cake for you” but I’m sooo glad I did. That woman had planned on ripping me off and that would’ve been devastating. THANK YOU SOOO MUCH!
I'm so glad you spoke up and trusted your gut! Once you speak up, it gets easier to set boundaries.
I have watched this video probably five times and every time I watch it I learn something new! Things to you my buttercream skills are getting better. The Viva paper towel trick? Amazing!
I've been doing the Viva method for 20 years, I'll never stop!! 🙌
Gosh you’re a blessing!! I’m so happy I stumbled upon one of your videos, now you’re my favorite. Thanks for sharing your knowledge ❤️❤️
Awww thank you love! 💜🙏
Oh thank you for sharing your tips & "easier ways!!! You gave saved me soon much time & money! You're a doll!!! Thank you again!
Iam glad that I found your channel. Thank you so much for sharing these lovely tips.. 😍 💕
Awesome, can't wait to see how it turns out!
Thank you so much for such a detailed tutorial.
I loved this tutorial. Thank you so much.
Interesting tips I learned. Always fun and interesting to watch and learn ways of icing/smoothing cakes. I do most of what you’re shown. Although I flip my cake upside down to ice. I cannot use my paper towels right after I ice or the paper towel sticks slightly to my buttercream, and pulls bits of icing off. If I refrigerate the cake for a bit, that alleviates the issue. Could be the icing I’m using. My family doesn’t like American buttercream, so I make a mock smbc with added ganache . And the computer paper trick I learned years ago, but I can’t remember where?? Watched waaaay too many cake decorating videos 😂 Thanks for a helpful and useful video.
The SMBC doesn't crust like ABC, so that's why it sticks! It's good that you found a solution to it though!
This was so helpful. I'm just a new hobby baker. I've tried so many things to get smooth edges and keep failing. I can't wait to try your method.
That’s beautiful! Thank you so much for the awesome tutorial!! I can’t wait to try this!!💞
Omg ,your icing look soooooooooo perfect
Thank you love, you can do this it just takes a little practice!
Thank you so much for your butter cream recipe. I tried it the other day .. wow... it was so smooth and delicious. Was easy to work with .. love you a lot 😍🥰🤗💕
Imnaz! I'm so glad you liked it, love you back!!😊
If this doesn't work for me. I give up. Excellent tutorial. Thank you so very much!
Don't give up! LOL Let me know how it goes!
Thank you!!!!! Perfect timing!
Looks perfect.
Wow amazing. Great job ☺️
Thank you for this tutorial.its awesome
Glad you liked it!
Thank you so much Karolyn you help me a lot
I love your hair like this!!!💖💖💖
That’s back when I clipped in extensions all the time. I wish my real hair could look like this, but I felt fake with them in! So I decided to go with my natural hair and work with what I’ve got. Which is challenging because I hate my real hair LOL
Thanks Karolyn u make it look very easy💖
It gets easier with practice!
Karolyn Idid it!!!! 😀 thank you so much!! 🙌🏾🙌🏾💯💕🤸🏽♀️🤸🏽♀️ thank you so much 💓
Awwww yayyy!! I'm so excited for you!! It gets easier the more you do it 😊😊
I no longer fear doing buttercream cakes.
I LOVE LOVE LOVE YOUR VIDEOS!!!!
Tinaaaaaaa!! Thank you!!🥳🥳
Thanks for tutorial I really struggling with smoothing the top I gonna use that technic
Happy to help!
My favourite utuber... thank you so much
Natukunda! Thank you honey! 🥰
Great tips!!! Thanks
Such a good tutorial
Bravo
Perfect ❤
This is amazing! I can't wait to try it!
I have tried to ice and smooth my cakes you make it look so easy. I made a red velvet cake for my girlfriend’s daughter birthday she Turing 11 Tuesday. I hope I can get my cake smooth. The buttercream cream I’m making is Italian meringue buttercream she loves it. I did make your strawberry buttercream and it was amazing
I love the Strawberry Buttercream! With the Italian Buttercream, it doesn't form a crust. So you can't do my smoothing method on it because the paper towel and paper will stick to it. But you can use the bench scraper and spatula to smooth it!
Thanks 🙏
“Not that I need hair on my hands.....alright that was weird” 🤣🤣
🤷🏻♀️🤣🤣
Wow you are amazing!
Thank you love!
Perfection!
Thank you!
Beautiful work
Thank you Marge 🥰🥰
Very useful information.
Great job
You go girl
Just wondering if when you’re smoothing the cake with the towels and paper ..is the buttercream cold and set when you’re doing this ?? Not sure if i missed it 🤷🏻♀️
This is an older video and I may have forgotten to explain some things, sorry about that! The American Buttercream is a crusting buttercream. It forms a thin crust on the outside and you can basically lightly touch it without messing it up or having it stick to your finger. The icing is still soft, but crusted, so it can handle the smoothing process.
This method won't work on a meringue buttercream because it's made with granulated sugar and not powdered sugar and, therefore, doesn't crust.
Your hair is so cute here!
Awwww thanks boo! This is back when I used to clip in fake hair all the time! 😂😂
Lots of extra steps but the end result is worth it
Thanks for sharing this technique looks amazing! Never heard of putting shortening in though? I’m in the UK and I use powered sugar and butter only, is this the normal American buttercream recipe? X
Shortening helps stabilize the icing. It has a higher melting temperature, so it will stand up in heat much better than a butter-only frosting.
Beautiful
Thank you😊
Thank you for help 😊😊😮❤I fight with that.
Hi Karolyn. Thank you so much for your very detailed tutorials. I love watching your videos. I still have some trouble when I cover my cakes with fondant though because I get bulges in my fondant sometimes so here’s a question that has been troubling me. When you layer your cake and fill it with buttercream you say you let it sit at room temperature overnight. So the following day it’s crumb coating and icing the cake day. Do you do that while the cake is still at room temperature and once covered you put it in the refrigerator to make the buttercream hard before covering it with fondant? And when it’s time to cover with fondant, apparently you do not let it come to room temperature slowly because you always say that the icing is hard. Correct? A little info on my locality - I live in Malta (tiny island beneath Sicily, in the middle of the Mediterranean sea), and temperature in summer gets very hot and humid but I always have air conditioning on in my kitchen all day in the summer months. Thanks again and really eager to receive your helpful reply 🙂
Hi Josette! I fill the cakes and wrap them in plastic and let them sit overnight at room temp to settle. The next morning, I crumb coat the cake and put that in the fridge for about 4 hours so the crumb coat can solidify. Then I take the cake out of the fridge and put the final layer of icing on and refrigerate overnight (probably in the fridge for 18-24 hours). Then I remove the cold cake with solid icing from the fridge and immediately cover with fondant while the icing is hard. Then I put it back in the fridge!
Here's a video about refrigerating cakes!
ruclips.net/video/vBKi-O7v98w/видео.html
Thank you so much. Using the butcher paper is a game charger.
Yessssss!! You're welcome!!
Before using viva towels,did you put cake in refrigerator
Nope! I do it right away. If you find that the paper towel sticks, wait like 5 minutes for the icing to crust and then try it again. (You must use a crusting buttercream for this method. If you use a meringue buttercream, it doesn't crust so this won't work.)
@@KarolynsKakes The first time I tried with the paper towel it stuck so I'll try waiting waiting for it to crust the next time. Thx!
could you do a tutorial for different
icing consistencies please?
Sure, I will put that on my list!
Thank you again for all your tips they are very much appreciated. I think I live on your channel with lots of questions and again much appreciate all the replies. I want to try and cover a cake but the question I have is I want to cover with fondant so do I still use buttercream for crumb coating and filling if so won’t my fondant get tacky? I also saw one if your tutorial with tips on how to do and don’t and saw one of your cakes in the fridge with fondant decorations on it I’m confused because I though fondant don’t go well in the fridge please help with
my confusion this will be my first cake and not sure if I should cover with buttercream or ganache? Your biggest supporter love from Australia 🇦🇺 thank you
This video talks about covering a cake with fondant. I always put fondant over cakes filled and iced with American Buttercream. Some people prefer ganache, so it's up to you! ruclips.net/video/EYaNXTDOkj4/видео.html
And this video talks about putting cakes in the fridge. It's all about controlling the environment!
ruclips.net/video/vBKi-O7v98w/видео.html
I am aware of the water trick but how do you get the paper towel not to stick to the icing?🤔
This only works on a crusting icing like American buttercream, which is the icing I use in this video. If you're finding that the towel sticks, you want to give it a few minutes to crust. Also, you want to make sure the bench scraper is completely dry!
Hi! Great video, im just starting out. I had a question. After you complete the icing, do you cover it with plastic wrap and refrigerate, or just place in refrigerator as is?
Hi! I just put it back in the fridge as-is. The plastic wrap could mess up the icing and isn't necessary. The icing on the cake helps protect it from drying out.
Hi Karolyn I tried putting butcher paper on my buttercream to smooth it after it crusted and it stuck to it pulled it off every time.
The paper towel did not stick. What am I doing wrong?
Hmmm, was the icing wet at all? Sometimes if there's a little condensation on it, that will happen. Try it with computer paper and see if the same thing happens. In the warm months, I do the paper towel smooth, then I let it sit for about 15 minutes before I do the paper smooth to make sure it's fully crusted.
This happened to me too! I got a new piece of butcher paper, waited about 5-10 minutes and then tried again using a softer hand. This worked for me. But, yes, it was supper frustrating!! Thanks for the question.
what if I put a crumb coat cake in the refrigerator for 20 minutes or so before putting thick coat? Any air bubbles or problems?
I usually put the crumb coated cake in the fridge for about 3-4 hours before I put on the final coat. This way, the crumb coat is solid and the cake is sturdier when I'm frosting it!
Hi night do you pout the cake at anytime in the fridge or all this is done 1 time
I put the cake in the fridge after I frost it with buttercream. And then I take it out of the fridge while I work on decorating it and put it back in the fridge once I'm finished. ruclips.net/video/vBKi-O7v98w/видео.html
Hi Karolyn I am from South Africa. Thank you for a very good video. Will this rechnique work on SMBC as well
Hi Maggie! This doesn’t work on SMBC because it doesn’t crust. You must use a crusting Buttercream or else it will stick to the paper towel.
Thank u so so much for sharing..😍😍😍
I always have a problem in smoothing my buttercream.
Please do you have any idea of substitute for the shortening..
As in my country we don't get this shortening which u use..
Please let me know..
Will appreciate 🙏
Hmmmm, I only work with crusting buttercream, which has butter and shortening. You may want to try a meringue buttercream recipe, my friend uses that and says it smooths very well.
Got my cakes made & cooling. Buttercream icing is made. Q: you mentioned in this video the icing would form a crust😱. Maybe I’m on the wrong video. I want buttercream to be soft, sort of, and melt in your mouth. Are all the buttercreams going to be the same?
❤❤❤you! I want your lashes!!😍
Hey Sandy! American Buttercream forms a light crust on the outside but this recipe remains soft. It's not a thick crust! If you lightly touch it, it won't stick to your fingers, that's all.
Can I use just A 4 white paper to smooth the buttercream
When you get a chance could you ice a large square cake and show how to make it smooth? Thanks
It’s on my list of videos to make. I rarely make square cakes just because it takes a lot of time! But the next one I make that I have to ice in Buttercream, I’ll film it. 😊
@@KarolynsKakes Thank you, I watched your video above twice today; however I had a lot of trouble with the corners. I wish I would not have agreed to 1/2 sheet cake. By the way, the cake I made, a Betty Crocker boxed butter cake mix, made your way was so moist. Along with your buttercream frosting, the taste is great, I'm working on decorations.....
@@mindyhill2381 It really tastes so good!
And I used to make sheet cakes, but no longer do for that reason. People think sheet cakes should be cheaper (because that's what you get at the stores). But those corners will drive you nuts!
What you can do is round the corners and just pipe a buttercream border around the top and bottom, that's what I used to do.
Here in my country Philippines is a hot weather so bakers here don't recommend butter cream. Can u please make a chocolate and white ganche for fondant cakes in next video please 😁😊 day 1 of asking 🙏🙏
I don’t ice my cakes in ganache too often, but will film it the next time I do it!
Hello..thank you for this tutorial..so easy
Please what if I dnt have a viva paper,what else can I use ?
I've heard that people use parchment paper instead!
I know that the American icing crust like you mentioned when it sits out but can I use this process using the paper towels and paper with Swiss buttercream icing too?
Swiss Meringue doesn't crust, so this process can't be used with that. The towel will stick to it and it will be a mess. I never worked with meringue buttercreams, so I'm not sure of the process that people use for that. I believe my friend uses acrylics when she frosts cakes with meringue buttercream, so you can look into that?
Do you have any techniques for smoothing cakes on whipped cream icing?
Unfortunately I don't work with whipped cream icing, so I'm not sure what to recommend for that. I'm sorry!
How is your icing consistency! It’s so smooth and spreadable
It’s a medium consistency which is perfect for icing cakes…not too stiff, not too soft!
It seem like when I spread my icing out it firms really fast . I don’t know if the cake is too cold or what. I tried using a cake comb and it’s like it just have jagged tears! I thought if I sat the cake out and let it get room temperature it would good and the cake comb worked. It was like it was smoother. I know that’s wrong . Lol lol I need to know how to use that cake comb
I tried smoothing with the paper towel but the frosting kept sticking to it. What did I do wrong?
If you're trying this on a meringue buttercream, it won't work because meringue icings don't crust. If you tried this on American Buttercream and it stuck, your bench scraper may have been wet or so hot that it melted the icing a little. Wait about 3 minutes for it to dry and then try again!
When I smooth the sides I always take off too much in places and you can see the cake. What am I doing wrong. Thanks I love your videos ❤
Try holding the scraper at more of an angle against the side rather than straight. So I have the top of the scraper coming towards me and the blade is at a 45 degree angle against the cake.
did you put the cake in freezer or fridge overnight
I always put my iced cakes in the fridge. I would only freeze an iced / decorated cake if a party was postponed or something happened that it was needed for a later date. I do freeze my cake layers after I bake them and before I fill and ice them.
Why doesnt the frosting stick to the paper towel or sheet of paper?
This is a crusting buttercream. Meaning, it forms a light crust on the outside, so the towel won't stick to it. This technique won't work with a buttercream that doesn't crust, like any meringue icings.
Is it possible to use a normal paper towel
A normal paper towel will transfer a pattern onto the cake. It's possible if you use one with a minimal pattern and then try to buff the pattern out with the paper, but it could cause issues.
Do you have to use special shortening or can you use just regular shortening because that stuff is pretty expensive.
I prefer the sweetex because it has the best mouth feel and isn't greasy. But there are other options.
Here's a video explaining it!
ruclips.net/video/rqtPIMoyc5A/видео.html
Are you using printer paper?
Awesome video, thanks for sharing!
Does the water affect colored buttercream?
Bianca Vega it does make it a little darker wherever you originally place the water. So if it’s a lower tier where another tier will be on top of it, I place the water in the center and spread it out to the edges. The tier on top will cover any discoloration.
When I’m wiping the sides with the bench scraper, I start turning the turn table as I’m pressing the bench scraper on the side of he cake so it doesn’t leave a mark. Sometimes it does. It’s just one of those things that happens. I probably should have went over that in my video!
Karolyn, where do you get your no print paper towels
I get them at Target, but they have them on Amazon
amzn.to/42NAJfM
Hi, thank you for this amazing tutorial. I am trying but it doesn’t work for me as an the video. Maybe I put too much water. Next time I going to put less.
Did you use a crusting buttercream? If you’re using a meringue Buttercream it won’t work.
Very good idea with cardboard thank you to you and Sharon 🤗
Are these cardboard size of the cake
I mean
8” cake or 10” cake
I believe the cake in this video is 6”, so there is a 6” circle under the cake. And it’s taped to a 12” cake circle. But now I use 10” cake circles so I have more room in my fridge!
@@KarolynsKakes thank you for your reply
Sorry I didn’t explain properly
I mean when you should 9” 10”12
Those cardboard 🙏🤗
Waiting for your reply
Also I made just now your recipe pan grease thank you for that too
Just put cake in so hope results comes out good as yours 😊
Waiting for your reply
Hi Karolyns, i try to make such a smooth cover but never works, is there a specific type of butter you use to make is to smooth? especially when trying to lay the fondant over as i find that once the butter starts melting, the fondant does not look as good. thanks in advance for your help and great videos by the way.
Hi Fatima! I just use any kind of salted butter. The brands will vary depending on where I shop that week. It's not really the butter that will make it smooth, it's the smoothing process I show in this video.
I have a video on how I cover a cake in fondant. I always cover a cake in fondant when it is just out of the refrigerator so the icing is hard and keeps its shape while I'm covering it.
I hope that helps!
Your buttercream looks amazing. What is your recipe?
Here ya go! ruclips.net/video/IaQLNQTXo5E/видео.html
To make that big batch of buttercream how much butter and shorting and powdered sugar did you use and it’s so white! Used used butter so how did you get it that white? Can you do a video on making buttercream? Love your videos
Hi Kathryn, thank you! Here is the video I made on how I make my buttercream:
ruclips.net/video/-x8Tv6Hv6Us/видео.html
If you find that your buttercream is still too yellow, you can cancel out the yellow hue by adding a TEENY TINY bit of purple to the whole batch of icing. I'm talking like just the tip of a toothpick for the whole thing. Purple is opposite yellow on the color wheel, so it will cancel out the yellow hue. You must only add a tiny amount, if you add too much, the icing will start to have a purple hue.
It doesn't seem like sweetex high ration shortening is sold in stores. Would it work the same with regular shortening ?
Here's a video where I compare!
ruclips.net/video/rqtPIMoyc5A/видео.html
@@KarolynsKakes ahhh. I checked my Walmart for that comparable brand and ofcourse it's not in stock.. I will check pjp at some point. But in the meantime I have a cake to make.... do you believe crisco shortening is better than just butter and powder sugar ??? That's what I normally make it with... but if you think crisco is better than that then I will make it that way until I can find better shortening
In her video she compares the various shortenings and the Walmart great value brand was the runner up. That's what I use now and it is way better than Crisco!
Do you think it Would it be possible to get it this perfect with Swiss meringue buttercream?
Yes, however, you have to do a different smoothing method because the meringue buttercream doesn't crust. I've never worked with it, so I'm not sure what to recommend for smoothing. Sorry about that!
Can these cakes be done for diabetics?
I never have made a sugar free version. But I know there are sugar free cake mixes. I'm just not sure what to add to it because I've never made it before. Sorry about that!
Your cake isn’t frozen when you put tge viva on?
Nope! I just let the icing crust a little.
Thank you for sharing
Looking this video looks like too much for sharing icing but after finishing
how much icing I need in total
So I make enough
Oh here in Ontario we don’t get viva paper towel so is there any other way
Also after dipping in water is that ok to put back in same bowl on icing
Will not make watery?
Waiting for your reply 🤗
I have heard that people use 6 inch high density foam rollers. I have never done that though so I'm not sure how effective it is. You can look it up though!
And I always put the scraped icing back in the icing bowl. It isn't watery because I wipe the water off of the scraper before I use it.
I cannot figure out how you use the paper. It always sticks. I let it sit out on the counter for an hour and it still sticks. I put in the fridge for 20 minutes and it sticks. How long do you let the cake sit before using the paper. (I used butcher paper)
Are you using American buttercream? If you're making a meringue buttercream, it doesn't form a crust, so you can't do this technique on that.
100%American buttercream
How long does it take for the cake to settle? I have had a cake buldge after decorating 😢
Ugh they are the worst! I usually let them settle overnight (about 12 hours). If you need to speed up the process, you can do this: ruclips.net/user/shorts2Dg2DxNa1VE
Tou make this look so easy. Lol. It's not. Im still practicing but getting better.
It gets easier with practice😊🙌
Hi there, what can I use instead of Viva cloth like paper towel
I have heard some people use wax paper with success! You have to make sure the icing crusts before you use that though so it won't stick.
how long do you wait to press the paper towel around the sides?
I use the paper towel immediately after smoothing the fondant with the bench scraper. The icing doesn't stick to the paper towel. Then I wait for it to crust (about 5-20 minutes depending on the humidity) to use the paper.
You don't ever freeze any part of process of cake?
This video is a few years old. I bake and freeze the cake layers, then thaw them before I fill and frost them.
Hi Karolyn can too much Taylos be added. Thankyou for your fab tutorials x
Yes! You want to add a little (1/2 - 1 teaspoon) at a time and see what results you get.
One more question, when you have the cake iced and put it in the fridge, do you cover it with plastic wrap or anything? From watching this, I think I've always tried to make the least amount of icing I thought I could get by with; now I believe that was an incorrect attitude.
I don’t cover the cake after it is iced. The Buttercream helps protect it from drying out. I will wrap it once it is all decorated and ready to be picked up!
@@KarolynsKakes Thank you again!
Hi, can I use this method for Italian meringue buttercream?
I have never made Italian Meringue Buttercream, but I do believe that it does not form a crust like the American Buttercream recipe I use. The crust that forms is essential in the smoothing method. So I am not sure that this will work. If you try it and it does work, please let me know!
I used your less sweet buttercream tutorial and mine has so many air bubbles and holes in it when I smooth it out, any tips on how to stop that?
You may be whipping too much air into it. Try mixing it on a lower speed and also you may need to add a little more liquid.