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11 BAKERY SECRETS for Cake Decorating
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- Опубликовано: 20 дек 2021
- Learn the secrets bakeries use for cakes that are quick, easy and affordable to decorate AND that look beautiful and taste delicious!
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One Among the Few who talk about reducing waste. Thank you. God Bless you.🍓🍉🍓🌿🌺🌺🌺🐾
Another way to bring out strong colours that is more effective and quicker is to warm the buttercream in the microwave (after the food colour has been mixed in), The colour is immediately intensified then you just refrigerate it until cold and re-whip it.
Orjepfpl
From personal experience, it won’t work so well with swiss meringue buttercream. I did that not too long ago, I warmed a big batch of BC, cooled it, and re-whipped. It looked fine at first, but after like 10 minutes it started looking like seized chocolate. I had piped rosettes on a cake and after refrigeration, they started cracking. Not a good hack 👎🏼
Thanks so much Emily. Great and helpful tips.
Thank you for these tips, I’m trying to start my cake business and your tips are helpful
Thank you so much ...for sharing these tips are very helpful
Loved this video. Very helpful. Thank you
Thank you so much for these tips.
Excellent tips!! Thanks for sharing!👌🏾❤️😍🔥❤️
Thank you for the useful tips!
Thanks for sharing such useful and secret tips 😀
Thank you for your advise, will try to do so
Thank you for sharing 😊
Great tips thank you so much
Your tips help me a lot, I love your videos. Many thanks from Toronto, Canada.
I'm so glad they're helpful!
I think you decorated cakes are simply beautiful! 💕
Thank you so much!!
You're really good and gifted.
God bless the works of your hands.
Thank you very much
Wow really helpful tips. I have enjoyed your videos this year looking forward to next year, can't wait for all your new ideas. Happy Christmas to you and yours.
Thank you so much! You too!
Wonderful tips! Thank you for sharing! 👍🤗
You're very welcome! Glad you like them!
These tips are so helpful thank you!
I'm so happy they are! Thanks!
Thank you, Emily! Merry Christmas!
Thank you! Same to you!
I saved your video for future reference. It is so full of good tricks
Thank goodness for your help
Glad it was helpful!
Thank you and Merry Christmas to you and yours.
Thank you! You too!
Nice.....I own a cake shop and use sponge...I have all my generic HB cakes made up boxed up in the freezer ready to go.so when I sell one out of the refrig cabinet I can replace it straight away and never run out...sell about 30 to 40 PW....love your work ...Iam an old dude so Iam trained in royal icing droplace piping .....when I write on the cakes I use chocolate as it flows out of the paper bag real nice
Great idea! Freezing cakes is such a game changer!
Thankyou soo much Emily..will have to invest in a fridge for cakes only and a metal turntable.God Bless you for the very helpful tips👍🏾
They're both very useful investment!!
This is the best video i seen so far besides 1 other. Can you one day make a video on piping because i go by the directions perfectly and i can not decorate for example a flower because i cant get the consistency even with added Confectionery sugar ect.
Very helpful, tq for sharing this information. I learned a lot from this video.
Thank you! Glad it was helpful!
Thanks Emily. Very helpful.
Glad it was helpful!
Thank you!
Love watching your videos 😊!
Thank you!! 😊
Amazing tips 👍 thanks 😊
So helpful as usual!
Thank you!
Wow good tips! Thank you xx
You're very welcome!
Tha KS a lot for your tips. They are very useful. Have a Happy Christmas .
That's great! Happy Christmas to you, too!
Thank you!!!
When I took my classes for cake decorating. We were taught to use a mix, but add 2 eggs and 11/2 cup of water, no oil. It works and keeps the cake moister.
Interesting! I've never used mixes for cakes but that's a great tip for anyone who does! Thanks for sharing
Kindly explain more. Like when using two eggs in cake batter add the water or
Thank you very much. Very useful tips.
Glad it was helpful!
Awesome tips. We live in a super hot and humid area and the tips on freezing the cakes in between steps and after decorating has helped a lot!! It even saved me when I had to fix a spelling mistake once 🙈 not my best moment, but luckily it could be saved!
I'm so happy to hear that! Freezing is definitely a game changer!
Pls how do u avoid the condensation when u bring them out from d freezer to room temperature?
Hi brilliant ideas and tips to learn thank you for upload this video for us to learn more may god bless you and your hands to come up with a new recepie God bless you dear.
So nice of you!
Fascinating. May I ask what is your go to cake batter for soft fluffy cakes even after multiple layers of cream? I had a pistachio cake in the middle east, 6 tiers of white cake contrasted with green pistachio cream, then covered on top and sides with white cream, then the top was covered with finely chopped pistachios. It was the fluffiest, softest, tastiest, most melt in the mouth cake I've ever had. I tried to recreate it with a standard sponge batter but mine was dense and stodgy 🙈🙊
Amazing videos. keep shining💯💯👏.
Thank you 🙌
Brilliant!
Thank you!
Love your bakery secrets
Thanks!
Merry Christmas and Happy New Year 🎆
Thank you so much
You're welcome! Thanks for watching!
Brilliant,
A lot of great tips. I was wondering do you have a separate refrigerator for your cakes 🎂? Thank you for sharing and keep on caking 💜
Yes I do! It's a cake and alcohol fridge 😂
Wow helpful tips ❤️❤️❤️
Thanks! I'm happy they were helpful!
@@BritishGirlBakes I want to learn that's why I subscribed
is it better to put the simple syrup on before you put them in the fridge/freezer (right after you bake them) or right before you decorate them?
Thank you lovely : )
You’re welcome 😊
Thx mam and tell me how to made cake in own
Wow.. so many things to learn. And I am still stuck at making frosting and butter cream 😭
Great tips! When using simple syrup, should you apply it before freezing the layers, or after, when your ready to frost and assemble?
I do it before freezing because the syrup absorbs more easily when the cake is at room temperature.
Thank you for the tips! But should I lessen the sugar in the cake batter since the simple syrup will add sweetness to the cake?
Would love the answer to this question
Pls do simple syrup change taste of cakes? Does it go bad? How long is d shelf live? Can u make it and keep when Remaining? Pls those are my worries Abt simple syrups pls help
@@cilliasele109 here is a combination of things that I found on the Internet to help answer your question: “Simple syrup (1:1 ratio of sugar to water) will only stay good for about a month. But rich simple syrup, made from a 2:1 ratio of sugar to water, will last about six months before becoming cloudy. You can tell when simple syrup has gone bad because it starts to grow cloudy. When properly made, simple syrup is clear in appearance. Any cloudiness is a sign that bacteria is starting to grow, and the syrup needs to be thrown away.”
Hi Emily! Happy New Year! What do you use to stick the sprinkles on your cake? Mine never seem to stick…TIA x
Hi! It depends - for a few sprinkles placed on the cake I just push them into the frosting but to fill a shape like for the stencil design I spread fresh buttercream over the area I want the sprinkles to stick to. I have a full tutorial on that in this video: ruclips.net/video/KsIYOXaFdrY/видео.html (the sprinkle cake is at 1 minute 25 seconds into the video)
Thanks for sharing these tips, Emily! Merry Christmas to you and family 😊🙏🏽🇨🇦
Thank you! Merry Christmas to you, too!
Do you simple syrup before freezing or once you take it out of the freezer before decorating?
Wow...
Do you add the simple sugar AFTER you freeze the cake layers? or BEFORE freezing the cake layers? I'm pretty sure it would be after, but just wanted to check.
Great question! Thanks for clarifying. I add it before because the cake will absorb the syrup better when it's at room temperature.
Thank u, after I put simple syrup on a cake can I still put in the refrigerator, or after I take it from the fridge yo simple syrup it?
I like to drizzle the simple syrup before refrigerating because the cake absorbs it best when it's at room temperature
I always use 250g flour butter sugar sometimes less for sugar 4 eggs and melt my butter first then add to the sugar always comes out soft and moist to taste! Thanks for your tips and tutorials I really want to learn more.
I'm doing a number 2 shaped cake for my grandaughter any tips for decor should I cut it in half or bake two of them and put on top of each other?
I would bake a rectangular (sheet) cake and chill it in the freezer for 15 minutes before cutting out the number so that the cake is less crumbly and fragile to work with. You could bake one cake and cut it in half to make two layers (two #2s on top of each other) or cake one cake for each number, depending on how big your pans are and how big you want the cake to be. I have a detailed tutorial on number cakes here: ruclips.net/video/eNu1lFBDuc0/видео.html (apologies in advance - it's one of the first videos I made!)
Hi good day....what kind of icing u're using this video? Do u have a video teaching us that kind of icing? Thnx.
Hi! It's my 4 Minute Buttercream and the recipe is on www.britishgirlbakes.com (the link is in the video description) :)
Good
Hello, I'm your new subscriber🙂 I'm interested I want to learn more, I'm just finish my baking class . I like your vlog🙂😍💞
Thank you!!
Wouldn’t adding the simple syrup make the cake soggy and fall apart?
Wow. I can’t thank you enough. I learned quite a lot. I personally appreciate your willingness to share your talents. You have one more new follower?
I'm so happy the video was useful! Thank you!
Make that 2 followers ❤️
Thanks for all the helpful hints. Just one question. Do you put the simple syrup on before freezing it or after, before icing it?
After pulling it out of the freezer, once it’s thawed you can use simple syrup.
You can do either but I do it before freezing so it absorbs quickly. If you do it after freezing, you have to wait a few minutes for the cake to start to thaw before it will absorb the syrup
WOW, You're Good!👍🏽💚🙂
Thank you so much! 😄
@@BritishGirlBakes You Bet! & Thnx 4 the inspiration.👍🏽😉
Some of this information I knew, to a degree, and some I definitely didn’t, like the parchment paper one. What form of gel coloring do bakeries, or you, prefer? I know there’s a paste form and a liquid form.
Can gel coloring be used in chocolate? I know water based coloring ruins chocolate, but I don’t know if gel is water based.
You can use gel but should be similar temperature as the chocolate. Best of luck
Ok, the liquid kind or the paste kind?
I’m thinking it’s most likely the liquid version but I am not sure
This took me no time to love and subscribe! I really want to excel at cake decorating techniques. I haven’t figured out why, I just know I want to. 🤷♀️
Hello Kelly Happy New Year, how are you doing today?
These are great tips, thanks. Can I apply the freezing and simple syrup tricks to cupcakes as well?
Yes! Absolutely!
If you freeze the cake, when do you add the simple syrup?
Great question! Before freezing is easiest because the cake will absorb it more quickly then
@@BritishGirlBakes will the cake texture change when it defrost? Or should we thaw the cake and then add the simple syrup to the cake?
I want to buy the organizer u used for your gel coloring. Where can I get it?
amzn.to/3fy2x1w
@@BritishGirlBakes thank you so much!
How to get thick red & dark blue colour
🤩🤩🤩🤩
You said cakes will bulge at room temp.. so doesn’t that mean that if you put in the fridge then your customer leaves it out during a party or event it would start to bulge while on display?
If you leave a cake out in a warm room for several hours then yes, the frosting can bulge. I always recommend leaving it in the fridge until 4 hours before serving, which should be long enough to be on display at any event
Thks for the tips, would be better if the volume is a bit higher.
Didnt know about the gel instead of food colouring trick, wish I knew this before using fondant dye, does this trick work with fondant as well
Was a nightmare trying to get exact colour match for a cake I was making
most youtube videos dont soak the cake with sugar syrup. i wonder how it remains moist
Gotta say I’m not a fan of that simple syrup, many bakeries overuse it and you wind up with a wet cake which is downright awful.
Uff that sounds awful! It can definitely be overused!
As a customer if I’m purchasing a cake I would hope that it would’ve been baked fresh and not just pulled out of a freezer 🤢
You'd be surprised to see behind the scenes! I've worked in several bakeries and it's very common to freeze cakes but like I mentioned, you really can't taste the difference if they've been properly wrapped
Your voice sounds like Phoebe's fake English accent 😁
haha!!