If you put the buttercream with the paddle attachment at the end, let it mix on the slowest speed for a few minutes which will get the air bubbles out. It will go smooth, promise!! You’re doing great!!
Pro tip: when using icing scrapers, keep in mind that you need at least 2x as much icing to start with, as the scrapers will remove about half, maybe more depending on the depth of the teeth. Also, it helps to thoroughly refrigerate the crumb layer and if you spend too much time icing it go ahead and re-refrigerate it, otherwise you'll feel like you're fighting the cake. Good luck - it's harder than it looks on tv!!
You did great! There are icing bags that you can wash and reuse. I’d suggest those bc you have very little control using that plastic tube thingie. It’s impossible to get precision with those.
I was coming to say the very same thing. And if you haven’t been a decorator it can be a little shocking how much icing you actually need to use when icing. Once you are smoothing it out you will take some off but you will want to use a lot.
does anyone else love how willing rachel is to learn? like it is amazing seeing her put this much effort into something like this, and to see her actually using the suggestions from the comments and learning i love it !!
Christopher’s supportiveness is top shelf! I tried my hand at cake decorating and what I learned from my classes was “Now I know why beautiful cakes are so expensive (to pay for the therapy bills after each breakdown) and I now feel no guilt handing over my credit card!” 😂
You did absolutely fantastic, square cakes are one of the most difficult to ice! one thing to note is that you struggled icing the cake because you had bubbles in it and you worked with too little frosting. Next time you make it before you start adding the butter change the whisk attachment to the paddle instead and definitely add more frosting than what you think you need, all these tools need lots of frosting because they’re designed to take some out to smooth everything down. But seriously great job!
This is exactly what I was about to comment but saw you already had. The paddle attachment and more beating than you think is always a game changer with Swiss meringue. 🙌🏼
I would suggest a thicker layer of frosting and to not press so hard on the texture tool. If you are just trying to smooth the frosting you can dip the off-set spatula in hot water in between each swipe and make sure it’s totally clear of frosting in between each swipe. You can also use a paper towel to smooth the frosting, The Icing Artist uses this technique and it works amazing! Try not to take it so seriously at the beginning, cake decorating is a fun and creative outlet but mistakes are so easy to fix…just add more frosting or pipe something over the mistake. You totally got this! The more you practice the better you will get. And the cake turned out beautiful 😍
I agree! She did great for the first time working with Swiss meringue buttercream. On a square cake?? That’s difficult for anyone. Wiping the tools after each pass and starting with a thicker layer, using gentle pressure is excellent advice. The paper towel trick, however, isn’t going to work for any of the meringue-style buttercreams. American buttercream only, meaning the icing made with powdered sugar and butter.
Rachel, just for the record, you’re about a hundred percent better at decorating cakes then me. Artful Arrangements With Schell will live to see another day!🤣
I literally watch 4 baking channels continuously, yours, the icing artist, cupcake Jemma and preppy kitchen. The fact you were watching 2/3 is great. It’s like my whole baking channels coming together
I love that this was a real attempt! I would have been bawling 🤣 but I think it looks so great! You can see the progress! There's no way I could have done this! Love it!!
More is better with icing. Makes smoothing the sides easier. Also props to you for taking on a square cake. I instantly said "oooo no" when you said square. They are much more difficult to ice than a round cake. Please keep the series going. Also, I find American buttercream easier to work with because it crusts. Get a small offset spatula. It'll make it easier to do the sides.
I guess this would be the reason that good bakers and cake decorators charge a lot. They are good at what they do and it takes a lot of creativity and patience to do it.
Awe Rachel I completely understand the trying so hard and getting so frustrated that you just feel like you will cry! I have nothing to add in any way to help you with future decorating of cakes, but I think you did great and kept going when it was hard! You are doing something new, and want to be amazing right away (I also am like this), just give yourself a break ❤️
I think you did absolutely amazing for your second time ever doing something like this! making icing and using it is very difficult so with that against you, you did amazing:)) also I just appreciate how uplifting Chris is to you and everything you do, its very sweet to see❤ love you guys
My suggestion would be to have a thicker layer of frosting that you put on with a spatula, so that you can use the items to texture without actually hitting cake. This would help it be more smooth as well. In the end, the cake looks great on camera. I think you did really well!
Rachel, you did a GREAT job!! I'm impressed! I didn't go to school for it but I did cakes on the side and at first got so frustrated if the decoration didn't come out I would throw it out and start over! The design tools I don't hold perpendicular to the cake, more at a 45 degree angle and find I still get the design and it doesn't remove as much frosting. Your cake looks awesome, it really does!!
With buttercreams with lots of butter, if your cake is really chilled, the butter tends to set quickly so you need to work a little faster, but that comes with practice!
As a somewhat novice cake decorator myself, I really appreciated watching the struggles with the icing part. Other channels make it seem so easy, but its definitely not and there are so many frustrations along the way. Atleast I know Im not alone init!
You are not giving yourself enough credit it’s beautiful! I too am my own worst critic but what you see as imperfect looks perfectly amazing to me. I can’t wait to see what you make next💯🍰
For the textured scrapers; don’t give up on them! I would recommend doing a normal coat of frosting after your chilled crumb coat and chilling that in the fridge, and then doing a whole another coat of frosting and then using the scraper. Keeping in mind the scrapers take off at least half of the frosting and don’t push too hard. You’re doing great so don’t give up!!!
Rachael you’re doing amazing!!! Square cakes are notoriously difficult. And making Swiss Meringue Buttercream isn’t easy for some people, and yours looked perfect! As for the bubbly texture, after your buttercream comes together, switch to the paddle attachment and beat for five minutes, and it will be silky smooth. Icing cakes is finicky even for experienced cake decorators, it takes lots of adjustments to perfect. Starting with a cold cake is a perfect first step. Crumb coat then fridge for 15 minutes or longer. Apply a thicker coat of icing than you think. Make steady, slow passes with gentle pressure, and completely wipe off excess buttercream, then every few passes, run your scraper or spatula under hot water and dry with a towel before scraping again. It takes time and patience, but I have faith in you!! You’re a perfectionist at heart lol. I’ve spent years decorating buttercream cakes to sell as a side business, and I still want throw a cake across the room some days. But I can tell you have potential❤️
My trick is to have a cup of hot water that I dip my utensils in! It helps to stop the icing from sticking to whatever tool you are using. But also too plastic is not my friend. 😂 Metal tools work best for me!
I LOVE your creativity! I think the learning g process is just as much about finding your own style as it is making 'perfect' cakes. You will improve over time, but you will also find styles and designs that just feel more natural and make you happy. Most of all you need to remember that we are your friends and will support you as you learn. We watch you because we like seeing you try new things. It doesn't matter if it's perfect. I personally just enjoy being able to smile and laugh with my friend Rachel every Saturday! ❤
The easiest way to learn, from personal experience, is to learn how to use all the techniques on a stiffer frosting, such as American buttercream, then after you get comfortable with that you can start using what you have learned on different frostings. And no worries, swiss meringue has a bit of a learning curve. You did great!
Rachel, that cake is beautiful. I've seen professional cake business' who didn't do as good as you. You did awesome! You really are too hard on yourself. Cakes are freaking hard. I've made many in my lifetime and sometimes they are just impossible.. but seriously. You did great!
Rachel you did amazing! I’ve been following you for a long time now and you’ve improved SO MUCH! Rome wasn’t built in a day, so don’t have too high expectations on yourself 🤗 as a pastry chef my self I’m telling you, the cake truly isn’t that bad. Great job!! ♥️
The best part is Chris knowing exactly how to cheer you up. And it looks GREAT. My second cake was nowhere near that beautiful, and it was so hard I still haven't tried a third one.
As a baker myself who is in school for baking and pastry arts I think you did a good job. We did one square cake in our cake class and everyone had a hard time with it. At a certain point, you have to stop trying to make the cake smooth, because the more you touch it then the frosting on the cake will start to harden. Then you are putting soft frosting on hard frosting and it doesn't end up going well. Decorating cakes takes practice. But you did a nice job Rachel!
I love how genuine u always are! U never just post the perfect parts, but instead show us when things don't work the way u expected. However, u are really hard on yourself! U did an excellent job!
You did great! Frosting is so fussy, you were tenacious and created something fun and beautiful. I can't wait to see what you take on next. I look forward to your Saturday videos all week, thanks for brightening up my weekends. (And also for making me buy Santal, my house smells like a fancy person lives here.)
I like the clear layer, with the lights. But at the same time you can do so much with it, even with fresh edible flowers or food safe decorations. John Kanell is awesome to watch
Rachel: amazing. The cake: impeccable. I loved when Chris came and gave his support: that's couples goals right there. I'd have discarded the whole thing and eat it or, worst scenario, throw it or both. 10/10.
p.s. I always used the flat end of a bench scraper to flatten. metal for crumb coat, refrigerate, then the frosting with bench scraper. get a plastic one
I used to decorate cakes, it took a LOOOONG time to feel proud of my work. Even then, nothing was ever perfect. Cake decorating definitely looks easy until you try it. Practice (with a bit of patience) makes progress.
The reason the buttercream was bubbly is that you introduced a lot of air via that attachment with how you filled it. Professional bakers also use fondant to cover the cake after they add their butter cream. People who know the trade very well can make amazing things with butter cream - and for that, I'd suggest running your cake shapers under warm water, shaking the off (not drying them) before you use them on your buttercream. Also, add a little more buttercream, it seemed you didn't have enough to scrape it off. This was an awesome attempt! Keep going and keep learning! This was very cool.
You should try buying a reusable pastry bag with a side icer tip in it. That will be so much easier for you! Also the textured scrapers usually don't work great, if you want the design that you posted a picture of I call that "dragged spachula" you just get a spachula, like the offset set one you're using in the video, just set it on the side of the cake start at the bottom and slowly turn the cake anf lightly hold the spachula against the icing slowly move the spachula up after you make a full rotation back to the area you started with then just keep lightly scraping it all the way to the top! You did a great job for not knowing what your doing! Love your videos! Watching them is a part of my Sunday morning, everyone else is sleeping still, routine ❤️ oh one last tip use Boba tea straws as supports instead of wooden dowels. So much easier to cut!
Very cool cake, I think if you use a contrasting icing color for the piping,like maybe a bright coral to match the flowers, it will help draw the eye away from any small imperfections. Not that I'm saying this is not great, because it's really freaking awesome! I love it and can't wait to see more 👏🧡👏
Great Job Rachel!!! If you decide to do the lights again, they have some that are battery operated but that have a remote which would allow you more control with placement, color, etc.. Also use a small glue dot on the battery case to attach it to the center of the case, allowing you to be able to keep it hidden and arrange around it. I absolutely love the idea of including the illusion box as a layer. Please keep doing these videos, I absolutely love seeing you growing with each one!
You expect a lot from yourself, girl!! You're doing great, especially for having not done it before except once!! I promise it'll get better--and we will still be here to watch and cheer for you, anyway. 😄😊❤️❤️❤️
I love cupcake Jemma, she's awesome. May I suggest after the crumb coat comes out of the fridge , another full layer of icing is needed and back in the fridge. With the buttercream, use the paddle attachment after adding the butter for a minute, to get it smooth ...
Hey @RachhLovesLife so happy to see y'all again still one of my favorites that I anticipate to watch all week!! Love that you don't swear and that you're so family oriented 🙌🙏💕
I was self taught in high school how to bake and decorate cakes because I just enjoyed doing it so much. I would sell them to make extra money in school and the fun part was when I graduated and all of my friends got married and I was able to give them their perfect wedding cakes as a gift. Some I could have made $500-$600 on. Anyways, I always learned something new even when I do them now, I always learn something new. It’s very meticulous and stressful especially when you’re doing a cake for your best friends wedding. 😰 I applaud you for your hard work and the time and effort you put in even though it causes you stress. I was just like you starting out and even today I almost always in going through the process stress out in some fashion during making/decorating every cake I do. It’s not easy, it takes creativity and hard work. It takes so much time and effort but the more you do it and learn the more enjoyable all of it becomes to you. I think everyone in the comments has said some really awesome and helpful things and I hope it makes you feel more and more confident each time you attempt another cake. I think for your 2nd time ever, you did great! I also loved the first cake you did! Nothing is ever perfect and trust me, I have lost sleep on trying to make some of those things perfect but I’m glad to see that you’re having fun and I can’t wait to see what your next cake will be! Lots of love from me to you and to all of the cake bakers and decorators out there, professional or not, you are all doing great jobs at inspiring others and not to mention the fact that what you are doing is freaking HARD. ❤️❤️❤️👏
I love watching you learn new skills!! It inspires me to try new things that I wouldn’t really have considered trying before! You did amazing with this cake, much better than what I could’ve done!😊
Girl you did a great job for a second time on cake decorating! I personally use unconventional tools also like a gift card that I dip in hot water to smooth it out (gift card never used for anything but cakes). I’m very proud of you!
Here's some tips: 1. They make reusable piping bags. They are more of a cloth type material and they are relatively easy to clean when flipped inside out. At my old job the pastry chefs would use them. 2. When it comes to smoothing the buttercream and using the comb, use more than what you think you would need and go over the buttercream multiple times to completely either smooth it or to get the texture you want with the comb. Also go side to side. I hope some of these tips help, I'm not a professional cake maker but when I make cakes, it helps me.
You did great! I'll echo what everyone else said about the paddle attachment to get the bubbles out when adding the butter and a really thick layer of frosting so you have plenty to scrape off as you even it out or use the combs AND about square cakes being super tricky. And for that first layer after the crumb coat I use a really large (really large, like almost two inches wide) flat tip and BIG reusable bag to get that first layer on. It gets it pretty flat to start with which helps later on. All that said, I was up til midnight last night and scraped a cake twice because I was too tired and fighting the cake. ❤️
I use smaller spatulas (the offset ones) they’re easier to control. Also square cakes are super hard to begin with so give yourself a little more credit. Also! Small cakes are for some reason more complicated to ice so that’s probably why you had a hard time icing the top tier.
I love your videos! I feel your frustration with having a cake design in mind and it not coming out how you want, I have had many of my kids birthday cakes be an absolute fail. I've found that when you use the decorative icing smoothers you need to put a good amount of frosting on the sides so that when you scrape it off it doesn't go all the way down to the cake. The cake looks beautiful! Keep it up! ❤️❤️
Pink ( salmon-ish) is ur color Rachel!!! Plus that cute blushy makeup u got going on is just superb love ❤️ Keep doing YOU babe! Much love , Jess ❤️✌🏻💯😁
I never iced a cake in my life, so whatever I say is valueless, and yet I will say: MOOORE FROSTING, IT NEEDS MOORE FROSTIIIIIING. It is what I felt I wanted to tell Rachel during the video. Boy, am I invested or what?
U did great!!! I have decorated two cakes since I got all the supplies etc. And the first one was a disaster. The second a mini disaster Let's keep at it! We can do it
I think you’re doing a great job for your second cake! I totally understand the bubble dilemma with icing, you just have to continue to use a warm bench knife to smooth them out. Also, square cakes are harder to ice in general since the have the sharp edges. Also, I’d suggest icing the top of the cake tiers before the sides, it helps to create a better edge. Keep up the good work!
U need thicker layer of icing to have clear lines from the decorating scrapers. Also to remove the bubbles from the icing, u have to beat the icing with a spatula it will make the icing smoother and bubble free.
Love these videos. 😍 When you leave buttercream for a moment it develops air bubbles, so every time you go to put buttercream on your cake, I would recommend mixing your buttercream first as this knocks out the air bubbles that had developed while it was sitting there. But keep going!! And for someone who doesn't do it alot I think you have done brilliantly 😊. More videos like this please 🙏🙏 xx
When you get the spatula warm, leave the hot water on it will help in the smoothing department. Remember to wipe off the excess and rewet with each swipe
If you put the buttercream with the paddle attachment at the end, let it mix on the slowest speed for a few minutes which will get the air bubbles out. It will go smooth, promise!! You’re doing great!!
this
yes, I was gonna say this! I'm commenting hoping she sees it
Also, use more icing. It will fill in the cracks and you have extra icing to use the fancy scrapers
Pro tip: when using icing scrapers, keep in mind that you need at least 2x as much icing to start with, as the scrapers will remove about half, maybe more depending on the depth of the teeth. Also, it helps to thoroughly refrigerate the crumb layer and if you spend too much time icing it go ahead and re-refrigerate it, otherwise you'll feel like you're fighting the cake. Good luck - it's harder than it looks on tv!!
You did great! There are icing bags that you can wash and reuse. I’d suggest those bc you have very little control using that plastic tube thingie. It’s impossible to get precision with those.
I was coming to say the very same thing. And if you haven’t been a decorator it can be a little shocking how much icing you actually need to use when icing. Once you are smoothing it out you will take some off but you will want to use a lot.
does anyone else love how willing rachel is to learn? like it is amazing seeing her put this much effort into something like this, and to see her actually using the suggestions from the comments and learning i love it !!
I tried 😭
Christopher’s supportiveness is top shelf! I tried my hand at cake decorating and what I learned from my classes was “Now I know why beautiful cakes are so expensive (to pay for the therapy bills after each breakdown) and I now feel no guilt handing over my credit card!” 😂
Hello 👋 foxy how are you doing?
square cakes are actually much harder to ice than round ones, even for more experienced bakers. with practice you'll get there for sure!
It’s true. You basically make your corners with the frosting.
I totally agree.
You did absolutely fantastic, square cakes are one of the most difficult to ice!
one thing to note is that you struggled icing the cake because you had bubbles in it and you worked with too little frosting. Next time you make it before you start adding the butter change the whisk attachment to the paddle instead and definitely add more frosting than what you think you need, all these tools need lots of frosting because they’re designed to take some out to smooth everything down. But seriously great job!
This is exactly what I was about to comment but saw you already had. The paddle attachment and more beating than you think is always a game changer with Swiss meringue. 🙌🏼
I would suggest a thicker layer of frosting and to not press so hard on the texture tool. If you are just trying to smooth the frosting you can dip the off-set spatula in hot water in between each swipe and make sure it’s totally clear of frosting in between each swipe. You can also use a paper towel to smooth the frosting, The Icing Artist uses this technique and it works amazing! Try not to take it so seriously at the beginning, cake decorating is a fun and creative outlet but mistakes are so easy to fix…just add more frosting or pipe something over the mistake. You totally got this! The more you practice the better you will get. And the cake turned out beautiful 😍
this
I agree! She did great for the first time working with Swiss meringue buttercream. On a square cake?? That’s difficult for anyone. Wiping the tools after each pass and starting with a thicker layer, using gentle pressure is excellent advice. The paper towel trick, however, isn’t going to work for any of the meringue-style buttercreams. American buttercream only, meaning the icing made with powdered sugar and butter.
You can only use a paper towel with crusting buttercream, the meringue buttercreams are not suitable.
The icing combs work better when there is alot of icing to scrape off!
Yes! You over-ice the cake and then use the scraper to scrape off the excess so what you’re left with should be just right.
It kept frustrating me, cuz I wanted to just scream, "use more icing!"
also don't apply a lot of pressure to it
Rachel, just for the record, you’re about a hundred percent better at decorating cakes then me. Artful Arrangements With Schell will live to see another day!🤣
I literally watch 4 baking channels continuously, yours, the icing artist, cupcake Jemma and preppy kitchen. The fact you were watching 2/3 is great. It’s like my whole baking channels coming together
I used to be a cake decorator. With this being only your SECOND cake, it looks soooo good!! It’s so much better than what my second cake looked like!
I love that this was a real attempt! I would have been bawling 🤣 but I think it looks so great! You can see the progress! There's no way I could have done this! Love it!!
More is better with icing. Makes smoothing the sides easier. Also props to you for taking on a square cake. I instantly said "oooo no" when you said square. They are much more difficult to ice than a round cake. Please keep the series going. Also, I find American buttercream easier to work with because it crusts. Get a small offset spatula. It'll make it easier to do the sides.
Hello 👋 Christina how are you doing?
I guess this would be the reason that good bakers and cake decorators charge a lot. They are good at what they do and it takes a lot of creativity and patience to do it.
Awe Rachel I completely understand the trying so hard and getting so frustrated that you just feel like you will cry! I have nothing to add in any way to help you with future decorating of cakes, but I think you did great and kept going when it was hard! You are doing something new, and want to be amazing right away (I also am like this), just give yourself a break ❤️
Hello 👋 Desirae how are you doing?
I think you did absolutely amazing for your second time ever doing something like this! making icing and using it is very difficult so with that against you, you did amazing:)) also I just appreciate how uplifting Chris is to you and everything you do, its very sweet to see❤ love you guys
My suggestion would be to have a thicker layer of frosting that you put on with a spatula, so that you can use the items to texture without actually hitting cake. This would help it be more smooth as well.
In the end, the cake looks great on camera. I think you did really well!
I love how honest you are with making mistakes because let’s be honest, we have ALL been there!
Rachel, you did a GREAT job!! I'm impressed! I didn't go to school for it but I did cakes on the side and at first got so frustrated if the decoration didn't come out I would throw it out and start over! The design tools I don't hold perpendicular to the cake, more at a 45 degree angle and find I still get the design and it doesn't remove as much frosting. Your cake looks awesome, it really does!!
Hi 👋
With buttercreams with lots of butter, if your cake is really chilled, the butter tends to set quickly so you need to work a little faster, but that comes with practice!
Hello 👋 Danielle how are you doing?
As a somewhat novice cake decorator myself, I really appreciated watching the struggles with the icing part. Other channels make it seem so easy, but its definitely not and there are so many frustrations along the way. Atleast I know Im not alone init!
Actually I hear the rustic look in icing is all the rage ♥️♥️♥️♥️. You did a magical job!!
Hello 👋 Peggy how are you doing?
You are not giving yourself enough credit it’s beautiful! I too am my own worst critic but what you see as imperfect looks perfectly amazing to me. I can’t wait to see what you make next💯🍰
Rachel you are such sweet person. So humble and smily every time. I enjoy so much your videos!
Hi 👋 Natalia how are you doing?
For the textured scrapers; don’t give up on them! I would recommend doing a normal coat of frosting after your chilled crumb coat and chilling that in the fridge, and then doing a whole another coat of frosting and then using the scraper. Keeping in mind the scrapers take off at least half of the frosting and don’t push too hard. You’re doing great so don’t give up!!!
Hello 👋 Vanessa how are you doing?
Rachael you’re doing amazing!!! Square cakes are notoriously difficult. And making Swiss Meringue Buttercream isn’t easy for some people, and yours looked perfect! As for the bubbly texture, after your buttercream comes together, switch to the paddle attachment and beat for five minutes, and it will be silky smooth. Icing cakes is finicky even for experienced cake decorators, it takes lots of adjustments to perfect. Starting with a cold cake is a perfect first step. Crumb coat then fridge for 15 minutes or longer. Apply a thicker coat of icing than you think. Make steady, slow passes with gentle pressure, and completely wipe off excess buttercream, then every few passes, run your scraper or spatula under hot water and dry with a towel before scraping again. It takes time and patience, but I have faith in you!! You’re a perfectionist at heart lol. I’ve spent years decorating buttercream cakes to sell as a side business, and I still want throw a cake across the room some days. But I can tell you have potential❤️
Hi 👋 Tesselate how are you doing?
My trick is to have a cup of hot water that I dip my utensils in! It helps to stop the icing from sticking to whatever tool you are using. But also too plastic is not my friend. 😂 Metal tools work best for me!
Your "better" smoothness is my perfect, I could never ice a cake like that 😭 also the One Direction gif made me very happy, thank you for that 😂
I LOVE your creativity! I think the learning g process is just as much about finding your own style as it is making 'perfect' cakes. You will improve over time, but you will also find styles and designs that just feel more natural and make you happy.
Most of all you need to remember that we are your friends and will support you as you learn. We watch you because we like seeing you try new things. It doesn't matter if it's perfect. I personally just enjoy being able to smile and laugh with my friend Rachel every Saturday! ❤
The easiest way to learn, from personal experience, is to learn how to use all the techniques on a stiffer frosting, such as American buttercream, then after you get comfortable with that you can start using what you have learned on different frostings. And no worries, swiss meringue has a bit of a learning curve. You did great!
Rachel, that cake is beautiful. I've seen professional cake business' who didn't do as good as you. You did awesome! You really are too hard on yourself. Cakes are freaking hard. I've made many in my lifetime and sometimes they are just impossible.. but seriously. You did great!
I think you did a great job and props to Chris for being so supportive👏👏👏👏
Ah yay! Love that you're watching cupcake jemma! Please try her NY cookie recipe, they're delicious!!
Rachel you did amazing! I’ve been following you for a long time now and you’ve improved SO MUCH! Rome wasn’t built in a day, so don’t have too high expectations on yourself 🤗 as a pastry chef my self I’m telling you, the cake truly isn’t that bad. Great job!! ♥️
Hi 👋 how are you doing?
The best part is Chris knowing exactly how to cheer you up. And it looks GREAT. My second cake was nowhere near that beautiful, and it was so hard I still haven't tried a third one.
You should go on the show “nailed it” Bc your energy is fantastic
The frustration you feel when it doesn't work as planned is so very relatable.
❤️ you did well Rachel! We appreciate your hardwork.
Don't give up Rachel!! We love you!
You did a fantastic job. I’d love to see you continue on this journey. I really enjoy seeing the new techniques.
As a baker myself who is in school for baking and pastry arts I think you did a good job. We did one square cake in our cake class and everyone had a hard time with it. At a certain point, you have to stop trying to make the cake smooth, because the more you touch it then the frosting on the cake will start to harden. Then you are putting soft frosting on hard frosting and it doesn't end up going well. Decorating cakes takes practice. But you did a nice job Rachel!
It came out beautiful!! Don’t be so hard on yourself! I love it ❤️❤️
Hi there
I love how genuine u always are! U never just post the perfect parts, but instead show us when things don't work the way u expected. However, u are really hard on yourself! U did an excellent job!
I just love your personality! You & Mia maples here on RUclips remind me so much of eachother ❤️🫶🏻
Your videos are my only source of comfort rn as a tired literature student graduating uni in a couple weeks
You did great! Frosting is so fussy, you were tenacious and created something fun and beautiful. I can't wait to see what you take on next.
I look forward to your Saturday videos all week, thanks for brightening up my weekends. (And also for making me buy Santal, my house smells like a fancy person lives here.)
I like the clear layer, with the lights. But at the same time you can do so much with it, even with fresh edible flowers or food safe decorations. John Kanell is awesome to watch
You’re so stinking adorable! You make my Saturdays!! 💗💗
Rachel: amazing. The cake: impeccable. I loved when Chris came and gave his support: that's couples goals right there.
I'd have discarded the whole thing and eat it or, worst scenario, throw it or both. 10/10.
Hello 👋 Daniela how are you doing?
I admire your stick to it attitude!
Rachel you’re doing great keep doing these videos! They are fun!
Hello 👋 Heather how are you doing?
p.s. I always used the flat end of a bench scraper to flatten. metal for crumb coat, refrigerate, then the frosting with bench scraper. get a plastic one
You did an AMAZING job Rachel!! 👏🏻👏🏻👏🏻👏🏻
I used to decorate cakes, it took a LOOOONG time to feel proud of my work. Even then, nothing was ever perfect. Cake decorating definitely looks easy until you try it. Practice (with a bit of patience) makes progress.
You did a way better job than you think! I loved the creativity you put into this cake. Cute!
The reason the buttercream was bubbly is that you introduced a lot of air via that attachment with how you filled it.
Professional bakers also use fondant to cover the cake after they add their butter cream. People who know the trade very well can make amazing things with butter cream - and for that, I'd suggest running your cake shapers under warm water, shaking the off (not drying them) before you use them on your buttercream. Also, add a little more buttercream, it seemed you didn't have enough to scrape it off.
This was an awesome attempt! Keep going and keep learning! This was very cool.
Rachel, I think you did very well, for someone that doesn't do it for a living. Practice makes perfect.👍👏
You should try buying a reusable pastry bag with a side icer tip in it. That will be so much easier for you! Also the textured scrapers usually don't work great, if you want the design that you posted a picture of I call that "dragged spachula" you just get a spachula, like the offset set one you're using in the video, just set it on the side of the cake start at the bottom and slowly turn the cake anf lightly hold the spachula against the icing slowly move the spachula up after you make a full rotation back to the area you started with then just keep lightly scraping it all the way to the top! You did a great job for not knowing what your doing! Love your videos! Watching them is a part of my Sunday morning, everyone else is sleeping still, routine ❤️ oh one last tip use Boba tea straws as supports instead of wooden dowels. So much easier to cut!
Hi 👋 Laura how are you doing?
Knock out air bubbles by using a rubber spatula to smear the icing against the sides of the bowl prior to using 😊 But you did so awesome!
Hi 👋 Jessica how are you doing?
Whwn u are finished wipping the icning use the padle attachment and mix the icning for about 5 mins to get the bubbles out
I love watching you! It makes me feel better that I’m not the only one who struggles to make things look good.
It looks really good! Well done Rachel.
Very cool cake, I think if you use a contrasting icing color for the piping,like maybe a bright coral to match the flowers, it will help draw the eye away from any small imperfections. Not that I'm saying this is not great, because it's really freaking awesome! I love it and can't wait to see more 👏🧡👏
I love this thing where my youtubers all genuinely like each other's content.
Great Job Rachel!!! If you decide to do the lights again, they have some that are battery operated but that have a remote which would allow you more control with placement, color, etc.. Also use a small glue dot on the battery case to attach it to the center of the case, allowing you to be able to keep it hidden and arrange around it. I absolutely love the idea of including the illusion box as a layer. Please keep doing these videos, I absolutely love seeing you growing with each one!
I feel your frustration 🍰 You did amazing 🤩 Looks great 😊 😘
You expect a lot from yourself, girl!! You're doing great, especially for having not done it before except once!! I promise it'll get better--and we will still be here to watch and cheer for you, anyway. 😄😊❤️❤️❤️
just came from the ice cream video and AM NOW OBSESSED WITH YOUR FAMILY,CONTENT AND CHANNEL ❤️❤️❤️
You did a great job rachel! It looks absolutely beautiful. Don't be too hard on yourself, it's wonderful ❤️ Many blessings 🥰
Yay one of my fav RUclipsrs watching another one of my fav RUclipsrs 🤩 Lory and Rachel
I love cupcake Jemma, she's awesome. May I suggest after the crumb coat comes out of the fridge , another full layer of icing is needed and back in the fridge. With the buttercream, use the paddle attachment after adding the butter for a minute, to get it smooth ...
I LOVE the clear tier idea. 😍 Def keeping that in mind for my wedding.
Hey @RachhLovesLife so happy to see y'all again still one of my favorites that I anticipate to watch all week!! Love that you don't swear and that you're so family oriented 🙌🙏💕
Yes cupcake Jemma is awesome 👌. Been following the channel for years great tutorials x
I was self taught in high school how to bake and decorate cakes because I just enjoyed doing it so much. I would sell them to make extra money in school and the fun part was when I graduated and all of my friends got married and I was able to give them their perfect wedding cakes as a gift. Some I could have made $500-$600 on. Anyways, I always learned something new even when I do them now, I always learn something new. It’s very meticulous and stressful especially when you’re doing a cake for your best friends wedding. 😰 I applaud you for your hard work and the time and effort you put in even though it causes you stress. I was just like you starting out and even today I almost always in going through the process stress out in some fashion during making/decorating every cake I do. It’s not easy, it takes creativity and hard work. It takes so much time and effort but the more you do it and learn the more enjoyable all of it becomes to you. I think everyone in the comments has said some really awesome and helpful things and I hope it makes you feel more and more confident each time you attempt another cake. I think for your 2nd time ever, you did great! I also loved the first cake you did! Nothing is ever perfect and trust me, I have lost sleep on trying to make some of those things perfect but I’m glad to see that you’re having fun and I can’t wait to see what your next cake will be! Lots of love from me to you and to all of the cake bakers and decorators out there, professional or not, you are all doing great jobs at inspiring others and not to mention the fact that what you are doing is freaking HARD. ❤️❤️❤️👏
Hello 👋 Sara how are you doing?
I love watching you learn new skills!! It inspires me to try new things that I wouldn’t really have considered trying before! You did amazing with this cake, much better than what I could’ve done!😊
Girl you did a great job for a second time on cake decorating! I personally use unconventional tools also like a gift card that I dip in hot water to smooth it out (gift card never used for anything but cakes). I’m very proud of you!
Dowel tip- try plastic milkshake straws (wide). They work as well, are easier to cut, and when slicing the cake they are easier to see and avoid
Watching this and realizing that I would be just as frustrated as you. I love this video so much! You are absolutely hilarious and adorable! 😃
Here's some tips:
1. They make reusable piping bags. They are more of a cloth type material and they are relatively easy to clean when flipped inside out. At my old job the pastry chefs would use them.
2. When it comes to smoothing the buttercream and using the comb, use more than what you think you would need and go over the buttercream multiple times to completely either smooth it or to get the texture you want with the comb. Also go side to side.
I hope some of these tips help, I'm not a professional cake maker but when I make cakes, it helps me.
Also one amazing cake channel ID how to cake it. Yolanda is amazing!
I think the cake looks really good - especially for your second time! You got this!
Oehh so cool the cake artist and cupcake Jemma are the ones I always use! You did a great job !! 🥰 always love the Saturday bake videos ❤️
I’m always thrilled when you post. I found you recently & binge watched all of your cooking & beauty videos! 🥰
You did great! I'll echo what everyone else said about the paddle attachment to get the bubbles out when adding the butter and a really thick layer of frosting so you have plenty to scrape off as you even it out or use the combs AND about square cakes being super tricky. And for that first layer after the crumb coat I use a really large (really large, like almost two inches wide) flat tip and BIG reusable bag to get that first layer on. It gets it pretty flat to start with which helps later on. All that said, I was up til midnight last night and scraped a cake twice because I was too tired and fighting the cake. ❤️
I use smaller spatulas (the offset ones) they’re easier to control. Also square cakes are super hard to begin with so give yourself a little more credit. Also! Small cakes are for some reason more complicated to ice so that’s probably why you had a hard time icing the top tier.
Hello 👋 jes how are you doing?
Stop saying it looks awful! It looks really good! LOVE U RACHEL!
I love your videos! I feel your frustration with having a cake design in mind and it not coming out how you want, I have had many of my kids birthday cakes be an absolute fail. I've found that when you use the decorative icing smoothers you need to put a good amount of frosting on the sides so that when you scrape it off it doesn't go all the way down to the cake. The cake looks beautiful! Keep it up! ❤️❤️
You did a thousand times better than I would have! I think it's pretty! ❤️
I have that reusable frosting thing and I love it. I actually have two.
Pink ( salmon-ish) is ur color Rachel!!!
Plus that cute blushy makeup u got going on is just superb love ❤️
Keep doing YOU babe!
Much love ,
Jess
❤️✌🏻💯😁
I never iced a cake in my life, so whatever I say is valueless, and yet I will say: MOOORE FROSTING, IT NEEDS MOORE FROSTIIIIIING. It is what I felt I wanted to tell Rachel during the video. Boy, am I invested or what?
Paddle attachment for adding the butter will give you smoother icing
so much better than what i could make or have the patience for !
U did great!!! I have decorated two cakes since I got all the supplies etc. And the first one was a disaster. The second a mini disaster Let's keep at it! We can do it
I think you’re doing a great job for your second cake! I totally understand the bubble dilemma with icing, you just have to continue to use a warm bench knife to smooth them out. Also, square cakes are harder to ice in general since the have the sharp edges. Also, I’d suggest icing the top of the cake tiers before the sides, it helps to create a better edge. Keep up the good work!
U need thicker layer of icing to have clear lines from the decorating scrapers. Also to remove the bubbles from the icing, u have to beat the icing with a spatula it will make the icing smoother and bubble free.
Love these videos. 😍 When you leave buttercream for a moment it develops air bubbles, so every time you go to put buttercream on your cake, I would recommend mixing your buttercream first as this knocks out the air bubbles that had developed while it was sitting there. But keep going!! And for someone who doesn't do it alot I think you have done brilliantly 😊. More videos like this please 🙏🙏 xx
When you get the spatula warm, leave the hot water on it will help in the smoothing department. Remember to wipe off the excess and rewet with each swipe