Can I just take a moment to say that your application of frosting that is there to be smoothed is so beautifully done that I would be happy to have even that as my decorated cake. I mean, that's the messy part and its gorgeous lol. Thank you for these tips, I've been cooking professionally for almost 20 years and never get tired of learning new info. Thank you!
Thank you so much for this tip! I’m 12, and I love baking, my problem is that I never do a crumb coat because I want to see the final product as soon as I frost it. 😬
Dear Aidan, I am 60 and now just learning about crumb coats! I'm just a home cook/baker and for -years- decades all of my cakes always had crumbs all over the frosting. 😳😬 You will have a lifetime of beautiful cakes and a lifetime to perfect them! 😊
i’m 15! i love love baking. i bake almost every day! it’s so much fun, but i enjoy decorating the cakes and taking my time on that part. it’s my favorite
Hi from Australia 🇦🇺 Thank you so much for all your fantastic tutorials, kindness and expert advice and tips! You helped me create the perfect three tier wedding cake for my darling daughter and sensational son in-law 2 years ago and now I’m returning to you for inspiration and help with their baby shower Daisy Cake 🥰👌I really can’t thank you enough 🙏💫
Thank you so much for going over the difference between a metal versus plastic turntable. I want to make awesome cakes for my son's birthdays and your videos have been very informative. Thank you so much!
Thank you for making this very helpful video. I just started getting into making cakes I want to make my daughter’s first birthday cake in November, so I practice every time I Huey a change and so far this has been the most helpful video I’ve watched, and helped me spot several mistakes I’ve made. I’ll keep practicing with all I’ve learned in this video. Thanks again!
I really like watching your videos because you really explain everything about whatever it is that you’re teaching . Like you explain every aspect of the subject and that is great because you end up answering my questions that I ask myself like what if I don’t do this or that . You answer all of the what if this happens and that is so helpful . You’re really informative . Thank you for helping my simple self . Sometimes I just don’t know what to do or how to do it or why something is happening to my cakes so I get on RUclips and look you up and you have helped me every time !! I will co to use to watch all that you post and pass your site onto my other friends for them to watch !!
These are really so helpful, I've learned a lot from all your videos! Thanks so much and will also be looking into taking some courses from your online classes, Emily!! 😊🙏🏽🇨🇦
This was a very helpful video. When watching other's videos, their editing is misleading and you are left with the impression that they get those beautiful smooth sides with one or two passes.
Hiya, I have been baking for around 3 years and never really attempted to mske a "pretty" cake but today I followed all of your tips ans tricks and wowed everyone with a gorgeous chocolate cake... thank you so much ♡♡♡ I will continue to follow your channel and your tips regularly
Im so happy i found your channel here..you just simply makes baking easier.. Thank you so much for all your tips and showing us your techniques in cake decorating. You're such an inspiration.. I learned so many things from your videos. Thank you.
Awesome video, thanks for the tips. I always end up with indents on my cakes as I don't patch and keep smoothing. I'm very impatient but then get annoyed that the final result doesn't look great. I usually end up sticking loads of decorations on the cake to cover the mistakes 🤣 I will try these tips in future.
I know what you mean - it's so easy to just be done with it but taking an extra minute to do a few touch-ups makes such a difference to the finished result and gives you more flexibility when you're decorating, so that you're putting the decorations exactly where you want them to go instead of strategically covering up imperfections :)
Your tips are truly appreciated! I was just frosting a cake and was wondering why the 2nd coat was mixing with the crumb coat. Needed the first coat to chill in the fridge first🤦♀️. Lesson learned😂
I noticed you didn’t level the 3 cakes before icing. On the final icing what I do to remove the scraper lines is take a Viva paper towel placing the smooth side against the cake & run my fingers gently against the cake thus smoothing the lines. Viva is the only paper towel that has no fibers.
I love ur videos they are so useful.. thanks a lot for sharing tips n tricks. I live in a tropical country so when I refrigerate the finished cake n take it out it starts melting or sweating... any tips on that?
Love this! I learnt so much even though I’m a home baker. How advance can I make a mermaid buttercream cake with chocolate mermaid tails or using fondant? Can I make it 2 days before and keep it in the fridge and take it out on the day at room temperature?
First I want to say that *I AM NOT A PROFESSIONAL* baker. I'm just a home cook. But, I have been baking cakes for decades and still made the same mistakes over and over. Thank you for sharing this! Now my cakes will look much better!
Great tips! I just use a couple of little pieces of artist putty to temporarily keep the board from sliding on the turntable, it can be used over and over, in fact I just leave it stuck to my metal turntable so it's always ready when I need it, it holds everything tight and easily pulls away when I slide a spatula or knife under the board.
Hi. Thank you for this tutorial so helpful. I find when I'm frosting the cake after a crumb coat the buttercream tends to harden quite quickly onto the cake. Any ideas why this might be?
That can happen if the cake and/or room are very cold, so the buttercream chills and sets quickly. If you chill your cake in the fridge to set the crumb coat, you can try taking it out of the fridge 5 minutes before you add the final coat, and also try frosting it in a warmer place. Adding a bit more milk to the buttercream to thin it out slightly will help too :)
I love watching your videos! It seems like everytime I smooth I leave a line .one part be smooth then it’s a Crack or line somewhere . I think I may have figured out my mistakes. I also forgot to let the cake layers thaw for a few minutes before frosting. I take them out the freezer and go straight to frosting not realizing that will make the frosting chill and make it harder to spread ! For future reference how many batches of icing do you make to decorate an 3 layer 8 inch
I use a single batch of my 4 Minute Buttercream (if you're in the US, the measurements are 5 sticks of butter and a 2lb bag of powdered sugar) - it makes 6 cups of buttercream which is enough to fill and frost a 3 layer 8" cake
@@BritishGirlBakes oh my gosh! I’m super excited. Thanks for replying back and replying back fast! Your videos are so awesome. I have been using 4 sticks to one two pound bag! I will add an extra stick of butter . Thank you so much again !
thanks for this video. I have serious issues getting a smooth frosting , crumbs gets into the icing and it never come out smooth. plz how do you prepare your buttercream/frosting?
Oh my gosh my job videos aren't good no excellent as yours!!! Thank you in a bread baker and helping out the cake decorator its so hard but like you stated our store buttercream is super thick we can't add the only thing I can think off is whip it a little before icing My problem is smoothing since I seen this it should be anymore
When I apply cream on the cake and then smooth the cake with a scraper, then all the cream from the top of the cake comes back on the scraper, then what should I do. Make a video on this incident and tell all the tips and tricks in details
I have had the issue of the cake sloping sideways, can you advise if you are adding decorations and edible icing images whether you still put into the fridge? Thanks
I’ve had this issue also. I think from watching the video, my mistake is that I was trying to ice a room temp cake. Since the layers are solidified together they move a tiny bit when the side is scraped causing sloping.
Such great tips I really needed to know. I'd love to take your online classes how do I get to them and how much do they cost? Thank you for sharing and keep on caking 💜
Hi Lorraine! My cake school is at www.britishgirlbakes.com/online-courses and you’ll find MasterCourses that you can enroll in individually or I have membership options which included all of my MiniCourses (Club membership) or all MiniCourses and MasterCourses (ClubPLUS). It’s all explained on the cake school but if you have any questions I’m happy to answer them!
This was a really helpful. I do have a doubt. After keeping my cake in the fridge for overnight a lot of cracks appears on the cake. Why does that happen and how to avoid those.
When I worked in a bakery we had to let cakes thaw somewhat after taking them from the freezer. If we frosted them while completely frozen, as the cake thawed and expanded it would crack the set frosting. That might be your problem.
Ok thanks for d tips But if u keep the cake in d freezer nd when u bring it out it will sweeting nd d decorations will look scattered So is it really good to put it in the fridge?
haha! If you're in a rush you can put the cake in the freezer for 15 minutes to chill it before frosting it. It's not ideal because cooling slowly will give the cake the best texture and moistness, but if the other option is to frost a warm cake which will melt the frosting while you're spreading it on, I would definitely choose to freeze it to cool it quickly instead :)
@@BritishGirlBakes When I am impatient or procrastinating or sometimes just on purpose - while the cake is cooled just a few moments, I like to put a lil dollop of real butter on it(single slice). And in the end is a lot less calories.
Hi I have a problem with my buttercream.i make it and mix different colors and ice the cake Letta on ,the color seems to drip of like they separating with the buttercream,what could the problem be
If you freeze a large sheet cake, take it out, frost &devorate it what if i cont needit for a day ut i can’t fit it in ref. Can I just leave it out for a day?
Yes, as long as the filling is fine at room temperature (for exmaple, not lemon curd) you can leave it out. I would wait until the cake has defrosted from the freezer before frosting it though, otherwise you'll have a lot of condensation which can cause the colours in the frosting to run
I typically remove the domes of my cake to level them and don’t have much trouble with leaning, but I’m also using 9” rounds. Is there a reason why I’ve seen so many bakers not level the smaller rounds?
For me personally it's just to keep the height of the layers! I use buttercream filling to level the cake so it doesn't lean. With larger cake layers like the 9" layers you use, leaning shouldn't be as much of a challenge since a tiny slant of one layer won't affect the overall slant of the cake by much at all :)
When doing the crumb coat, don't scrape your cake comb off on your bowl of icing or you'll end up contaminating your icing with crumbs!
W
E
Tr2t
E2
Yes, but what if I dont have enough frosting to waste that crumbly frosting as well!?😅
I'm a 46 year old man and just baked my first cake ever for my wife's Birthday. Thanks for the tips! It came out great
I'm so happy to hear that!!
Can I just take a moment to say that your application of frosting that is there to be smoothed is so beautifully done that I would be happy to have even that as my decorated cake. I mean, that's the messy part and its gorgeous lol. Thank you for these tips, I've been cooking professionally for almost 20 years and never get tired of learning new info. Thank you!
Wow, thank you!
❤😅l
Thank you 😊 I’m starting my own bakery after college and you have taught me so many tricks ❤
Thank you so much for this tip! I’m 12, and I love baking, my problem is that I never do a crumb coat because I want to see the final product as soon as I frost it. 😬
Dear Aidan, I am 60 and now just learning about crumb coats! I'm just a home cook/baker and for -years- decades all of my cakes always had crumbs all over the frosting. 😳😬 You will have a lifetime of beautiful cakes and a lifetime to perfect them! 😊
@@Karmah01 Me too, and crummy cakes still tasted good. I just never had the time or patience to take then, now older and seems easier to do.
i’m 15! i love love baking. i bake almost every day! it’s so much fun, but i enjoy decorating the cakes and taking my time on that part. it’s my favorite
Same. I’m 13 and just started baking. Still getting the hang of it but it’s really fun. You aren’t alone 😁
I’m 21 and I’m an advanced baker, however I HATE crumb coats
Hi from Australia 🇦🇺 Thank you so much for all your fantastic tutorials, kindness and expert advice and tips! You helped me create the perfect three tier wedding cake for my darling daughter and sensational son in-law 2 years ago and now I’m returning to you for inspiration and help with their baby shower Daisy Cake 🥰👌I really can’t thank you enough 🙏💫
That makes me so happy! Thank you for sharing!
Thank you so much for going over the difference between a metal versus plastic turntable. I want to make awesome cakes for my son's birthdays and your videos have been very informative. Thank you so much!
Thank you for making this very helpful video. I just started getting into making cakes I want to make my daughter’s first birthday cake in November, so I practice every time I Huey a change and so far this has been the most helpful video I’ve watched, and helped me spot several mistakes I’ve made. I’ll keep practicing with all I’ve learned in this video. Thanks again!
I'm so happy to hear it's been helpful! Good luck with your daughter's birthday cake!
I really like watching your videos because you really explain everything about whatever it is that you’re teaching . Like you explain every aspect of the subject and that is great because you end up answering my questions that I ask myself like what if I don’t do this or that . You answer all of the what if this happens and that is so helpful . You’re really informative . Thank you for helping my simple self . Sometimes I just don’t know what to do or how to do it or why something is happening to my cakes so I get on RUclips and look you up and you have helped me every time !! I will co to use to watch all that you post and pass your site onto my other friends for them to watch !!
That is the most wonderful compliment! Thank you for making my day!
These are really so helpful, I've learned a lot from all your videos! Thanks so much and will also be looking into taking some courses from your online classes, Emily!! 😊🙏🏽🇨🇦
This was a very helpful video. When watching other's videos, their editing is misleading and you are left with the impression that they get those beautiful smooth sides with one or two passes.
Thanks for sharing
facts
Hiya,
I have been baking for around 3 years and never really attempted to mske a "pretty" cake but today I followed all of your tips ans tricks and wowed everyone with a gorgeous chocolate cake... thank you so much ♡♡♡
I will continue to follow your channel and your tips regularly
Fabulous tips for frosting. Thank you so much from an enthusiastic amateur 😊
I'm so happy it's helpful!
Im so happy i found your channel here..you just simply makes baking easier.. Thank you so much for all your tips and showing us your techniques in cake decorating. You're such an inspiration.. I learned so many things from your videos. Thank you.
Thank you for your lovely comment!
Awesome video, thanks for the tips. I always end up with indents on my cakes as I don't patch and keep smoothing. I'm very impatient but then get annoyed that the final result doesn't look great. I usually end up sticking loads of decorations on the cake to cover the mistakes 🤣
I will try these tips in future.
I know what you mean - it's so easy to just be done with it but taking an extra minute to do a few touch-ups makes such a difference to the finished result and gives you more flexibility when you're decorating, so that you're putting the decorations exactly where you want them to go instead of strategically covering up imperfections :)
I'm a beginner and I've made theses mistakes. This is soooo helpful!
I’m so glad it was helpful!
Thanks very much. Much love from Ghana
You are very welcome
Your tips are truly appreciated! I was just frosting a cake and was wondering why the 2nd coat was mixing with the crumb coat. Needed the first coat to chill in the fridge first🤦♀️. Lesson learned😂
I'm so glad it was helpful!
Really beautiful n looks very neat, thanx so much for dis video.
Thank you!
Thank You. Those are some helpful tip.
I’m so glad it’s helpful!
Thank you so much for this video, looking forward to applying this on my next cake
You're welcome! Good luck!
I love you and your style of teaching I have learnt a lot
Thank you very much 💓
So well explained ❤❤
Thank you 😊
Very handy tips! Thanks so much. I have always had issues with the first crum coat.
Thank you so much for your helpful tips about cake frosting..
This was Amazing! #Awesome and #Information. I felt like I could decorate a cake right after watching this video!
Thank you so much
Very helpful tips
Thank you for this video. It will really help me.
Very informative 👍
Glad it was helpful!
Wow only watched first min and already learned so much. Subscrining right away!
Awesome, thank you!
Thank you soooo much for these amazing tips!!!
You're very welcome!
This is was so useful, thank you so much
Glad it was helpful!
Thank you this will come in handy
You're welcome!
I noticed you didn’t level the 3 cakes before icing. On the final icing what I do to remove the scraper lines is take a Viva paper towel placing the smooth side against the cake & run my fingers gently against the cake thus smoothing the lines. Viva is the only paper towel that has no fibers.
I love ur videos they are so useful.. thanks a lot for sharing tips n tricks. I live in a tropical country so when I refrigerate the finished cake n take it out it starts melting or sweating... any tips on that?
This was so helpful. Mine did have gaps at the edge. Thank goodness I know how to correct gaps now.
Yay! I'm so happy this helped!
Thank you for sharing these tips
You are very welcome!
Thank you so much 😘😘😘 you're amazing and a real star ⭐💫 can't tell how many times I said thank you whilst watching the video 🤗
haha! Thanks!!
Love this! I learnt so much even though I’m a home baker. How advance can I make a mermaid buttercream cake with chocolate mermaid tails or using fondant? Can I make it 2 days before and keep it in the fridge and take it out on the day at room temperature?
What useful video thank you 😊
So this was an amazing tutorial I hope to get a great cake for my brothers bday :)
So satisfying!
I love your teaching British girl 👌👍💯
Thank you! 😃
This is a very useful video. Thank you for sharing sis
You're very welcome!
Wonderful tips!!! Thank you!!👍
You are very welcome!
Thank you for sharing!
My pleasure!
That was very useful ❤ Thank u
Glad it was helpful!
First I want to say that *I AM NOT A PROFESSIONAL* baker. I'm just a home cook. But, I have been baking cakes for decades and still made the same mistakes over and over. Thank you for sharing this! Now my cakes will look much better!
That is SO nice to hear! Happy it's useful!
Thank you for this ❤❤
This was very helpful
Love this! Thank you
You're welcome! I'm glad it was helpful!
Great work chef sab
AMAZING THANK YOU A LOT!
You're welcome!
Super useful! Thanks a lot 😊
Glad it was helpful!
Great tips, thanks!
Glad it was helpful!
Thanks for showing us
My pleasure
@@BritishGirlBakes
Some one asked me to do a tier cake.
I have never done this before I need your help.
I bake the cake tomorrow if the Lord permits
Great tips...I learned a lot. :)
Glad it was helpful!
Thank you!!
So informative!
Hi, I would like to know how much butter cream I should make to ice a cake?
Great tips! I just use a couple of little pieces of artist putty to temporarily keep the board from sliding on the turntable, it can be used over and over, in fact I just leave it stuck to my metal turntable so it's always ready when I need it, it holds everything tight and easily pulls away when I slide a spatula or knife under the board.
Oh how interesting! I've never heard of artist putty!
Thank you xx
Do you apply frosting from the top and go to bottom or straight to the side?
Excellent video
New subscribers here! I love your teaching method.
Thank you!
Thanks you for your show
Hi. Thank you for this tutorial so helpful. I find when I'm frosting the cake after a crumb coat the buttercream tends to harden quite quickly onto the cake. Any ideas why this might be?
That can happen if the cake and/or room are very cold, so the buttercream chills and sets quickly. If you chill your cake in the fridge to set the crumb coat, you can try taking it out of the fridge 5 minutes before you add the final coat, and also try frosting it in a warmer place. Adding a bit more milk to the buttercream to thin it out slightly will help too :)
I love watching your videos! It seems like everytime I smooth I leave a line .one part be smooth then it’s a Crack or line somewhere . I think I may have figured out my mistakes. I also forgot to let the cake layers thaw for a few minutes before frosting. I take them out the freezer and go straight to frosting not realizing that will make the frosting chill and make it harder to spread ! For future reference how many batches of icing do you make to decorate an 3 layer 8 inch
I use a single batch of my 4 Minute Buttercream (if you're in the US, the measurements are 5 sticks of butter and a 2lb bag of powdered sugar) - it makes 6 cups of buttercream which is enough to fill and frost a 3 layer 8" cake
@@BritishGirlBakes oh my gosh! I’m super excited. Thanks for replying back and replying back fast! Your videos are so awesome. I have been using 4 sticks to one two pound bag! I will add an extra stick of butter . Thank you so much again !
Looks sooo good 👍 😋
This was really helpful. My frosting now should be better than it was before cause air bubbles frustrates me n I tend to leave it that way
Good luck frosting your next cake :)
Hi love your video. Can you please make video tips on fresh cream please
TY! i was making all those mistakes...
Wonderful tips and very informative..but I don't hv that patience to practice with all that.
Thanks a lot! Iam learning new techniques about cakes from your videos. Long live .may God save you.
My pleasure 😊
Sou nova no seu canal ,estou amando ,estou
Começando trabalhar pra mim de confeiteira,espero aprender muito com seu trabalho.
thanks for this video. I have serious issues getting a smooth frosting , crumbs gets into the icing and it never come out smooth. plz how do you prepare your buttercream/frosting?
I use my 4 Minute Buttercream - the recipe and tutorial link is in the video description or you can go to www.britishgirlbakes.com
Lovely!!!
British girl u r so creative
Thanks a lot dear am from Uganda 🇺🇬
Very useful video. Please share the recipe of frosting you used in this video.
Hi! www.britishgirlbakes.com/recipes/buttercream-frosting/
Thank you!💕👋
Oh my gosh my job videos aren't good no excellent as yours!!! Thank you in a bread baker and helping out the cake decorator its so hard but like you stated our store buttercream is super thick we can't add the only thing I can think off is whip it a little before icing My problem is smoothing since I seen this it should be anymore
I hated frosting layer cakes until I learned about crumb-coating. Crumb-coating makes it soooo much easier to get a nice looking cake.
Yesssss! Agreed!!
When I apply cream on the cake and then smooth the cake with a scraper, then all the cream from the top of the cake comes back on the scraper, then what should I do. Make a video on this incident and tell all the tips and tricks in details
Very nice 👍👍
This will really help me for when I make my sisters birthday cakes, I can never get a perfect smooth finish
Good luck!
I have had the issue of the cake sloping sideways, can you advise if you are adding decorations and edible icing images whether you still put into the fridge? Thanks
I’ve had this issue also. I think from watching the video, my mistake is that I was trying to ice a room temp cake. Since the layers are solidified together they move a tiny bit when the side is scraped causing sloping.
Such great tips I really needed to know. I'd love to take your online classes how do I get to them and how much do they cost? Thank you for sharing and keep on caking 💜
Hi Lorraine! My cake school is at www.britishgirlbakes.com/online-courses and you’ll find MasterCourses that you can enroll in individually or I have membership options which included all of my MiniCourses (Club membership) or all MiniCourses and MasterCourses (ClubPLUS). It’s all explained on the cake school but if you have any questions I’m happy to answer them!
Thank you for your help.
Thank you : )
This was a really helpful. I do have a doubt. After keeping my cake in the fridge for overnight a lot of cracks appears on the cake. Why does that happen and how to avoid those.
When I worked in a bakery we had to let cakes thaw somewhat after taking them from the freezer. If we frosted them while completely frozen, as the cake thawed and expanded it would crack the set frosting. That might be your problem.
Finding your videos has saved my life as a new baker. I made mistake #7 a lot
How can you keep the cake from sweating after taking it out from the fridge?
And thanks a lot for those useful tips, love ur videos❤️
Keep the temperature difference as little as possible, so moving from fridge to a cool room is ideal for preventing condensation
Ok thanks for d tips
But if u keep the cake in d freezer nd when u bring it out it will sweeting nd d decorations will look scattered
So is it really good to put it in the fridge?
If you decorate cakes in a cool room you shouldn't have issues with sweating. If it's very warm then yes, you will have to deal with condensation
I truly appreciate and enjoy your videos. Now if you could only tell me how to decorate a warm cake, because I am a procrastinator. 😆
haha! If you're in a rush you can put the cake in the freezer for 15 minutes to chill it before frosting it. It's not ideal because cooling slowly will give the cake the best texture and moistness, but if the other option is to frost a warm cake which will melt the frosting while you're spreading it on, I would definitely choose to freeze it to cool it quickly instead :)
@@BritishGirlBakes When I am impatient or procrastinating or sometimes just on purpose - while the cake is cooled just a few moments, I like to put a lil dollop of real butter on it(single slice). And in the end is a lot less calories.
Hi
I have a problem with my buttercream.i make it and mix different colors and ice the cake
Letta on ,the color seems to drip of like they separating with the buttercream,what could the problem be
About damn time someone made a video about this. Thank you so much! I hope I won't botch my next cake
Yay! I’m happy it’s useful!
If you freeze a large sheet cake, take it out, frost &devorate it what if i cont needit for a day ut i can’t fit it in ref. Can I just leave it out for a day?
Yes, as long as the filling is fine at room temperature (for exmaple, not lemon curd) you can leave it out. I would wait until the cake has defrosted from the freezer before frosting it though, otherwise you'll have a lot of condensation which can cause the colours in the frosting to run
I typically remove the domes of my cake to level them and don’t have much trouble with leaning, but I’m also using 9” rounds. Is there a reason why I’ve seen so many bakers not level the smaller rounds?
For me personally it's just to keep the height of the layers! I use buttercream filling to level the cake so it doesn't lean. With larger cake layers like the 9" layers you use, leaning shouldn't be as much of a challenge since a tiny slant of one layer won't affect the overall slant of the cake by much at all :)
What type of cake board is that on the metal turntable ?
Where did you get your medal turn table?