I use a 789 tip. It's wide with a smooth edge on one side and ribbed on the other. Use an 18" or 24" bag with this tip because it's big. It works well.
Love this! 😍 Thank you! Can I ask a question? If you were going to do this with a tiered cake, would you stack first or do your texture first? I have seen videos both ways, but curious about your opinion. 😊Thank you!
@@HopesMomE Hi! Thanks so much for watching and asking! I, personally, like to add texture to each tier, chill, then stack and just touch up the seams!
Hi! Thanks for watching! It comes down to the consistency of the buttercream. It has to be whipped enough and soft enough that you’ve got as much air pockets out of the buttercream as possible, prior to applying to the cake. Inevitably you may still have some “bubbles” or air pockets when you ice the cake that you will need to “pop”, refill with frosting and smooth it. This is definitely true for Swiss meringue buttercream. When I used American I didn’t have as many air pockets. I like to whip my buttercream to a yogurt like consistency! It’s very soft and creamy! Hope this helps.
Thank you for a great tutorial! x
lovely!
I use a 789 tip. It's wide with a smooth edge on one side and ribbed on the other. Use an 18" or 24" bag with this tip because it's big. It works well.
Do you not wrap your flower stems before inserting into the cake?
Which buttercream method did you prefer?
Thanks so much for sharing.
Love this! 😍 Thank you! Can I ask a question? If you were going to do this with a tiered cake, would you stack first or do your texture first? I have seen videos both ways, but curious about your opinion. 😊Thank you!
@@HopesMomE Hi! Thanks so much for watching and asking!
I, personally, like to add texture to each tier, chill, then stack and just touch up the seams!
Hi Abbie. May you please tell me your recipe for the wedding cake buttercream. ,can it be held in hot weather . Please help
Does this work with whipped as well?
Aghhhh I don’t use whip on cakes so I’m not entirely sure but I bet you could do it! Maybe won’t have as clean a finish but would still look lovely!
How do you have no air bubbles in the cream? I tried all the tips and there are always tons of little holes
Hi! Thanks for watching! It comes down to the consistency of the buttercream. It has to be whipped enough and soft enough that you’ve got as much air pockets out of the buttercream as possible, prior to applying to the cake. Inevitably you may still have some “bubbles” or air pockets when you ice the cake that you will need to “pop”, refill with frosting and smooth it. This is definitely true for Swiss meringue buttercream. When I used American I didn’t have as many air pockets.
I like to whip my buttercream to a yogurt like consistency! It’s very soft and creamy!
Hope this helps.
How did u stabilize yr cakes?
Can you use a spoon instead of a spatula
Yea..I think that should work.
I’ve done this before! I think the finish is a little different but close!
Did you have your buttercream recipe? Thank you for your tips!