Prevent Air Bubbles In Your Icing With This Technique | How I Ice Smooth Buttercream Cakes
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- Опубликовано: 4 июл 2024
- Hey guys!
In this video, I show you how I ice smooth buttercream cakes to prevent bulges and air pockets from forming in the icing. I hope you enjoy the video, thank you for watching!
Tools I used:
TURNTABLE - (not the one I used in the video, but I frequently use one similar to this.) - amzn.to/3iD1blt
NON SKID PAD - amzn.to/33E7dOt
CAKE DRUMS - amzn.to/3jxZxme
BENCH SCRAPER - amzn.to/3lqMRhL
ANGLED SPATULA - amzn.to/2GFKGI3
RUBBER SPATULA - amzn.to/34trPbq
FONDANT SMOOTHER - amzn.to/34vuod1
BUTCHER PAPER - amzn.to/33A0kxq
VIVA PAPER TOWELS - amzn.to/36DgSXp
HOW I FILL MY CAKES - • How I Fill My Kakes | ...
MY BUTTERCREAM RECIPE - • How to Make American B...
HOW I FIX AN AIR BUBBLE - (Watch at 6:39) - • How to Pipe a Perfect ...
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Karolyn
#KarolynsKakes #IcingBlowout #IcingAirBubble
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Wonderful, clear tutorial. Thank you so much!
Thank you so much for being so detailed in your explanations!!!
Excellent Video and extremely useful tips! Thanks!
Genius!!! Thanks for the tips!!!
Thank you for your help and generosity.
Excellent video …thank you!
Thank you for the great tutorials
Awesome tutorial! I just think I may of learned something new. Thanks so much! Subscribed due to this tutorial
I've never seen anything like this. You are a genius. Thank you so much. 🙏🌹🌹🌹
Thank you for your videos,really is awesome techniques❤
Wow!!! Thank you. I have watch and read so many articles and videos. I have never seen one so detail and with really good advice.
Wow, thank you!🙌🎉
Beautiful. Im doing this on my next order. Thank you for sharing
You're welcome, I'm glad I could help!
Thank you for these awesome techniques! I just recently (after 32 yrs of cake decorating) started having the bubble issue and do the toothpick thing. This video taught me how to prevent that!
Very helpful video...Thankyou soo much
Thank you so much,you are a heaven sent.
Awesome job 👏🏽👏🏽👏🏽. I like the technique.
Thank you Nelly!
Thanks for ideas.
You are really so great! Really amazing content and very grateful!!!
I appreciate that!😊
Great tutorial. Thank you
Glad it was helpful!
This was soo good👍✨I enjoyed watching every step .very helpful
I'm glad you liked it, thank you Vivian!
Really appreciate this info. I have been struggling for two years withers techniques and icing. Tganks
Happy to help!😊
Your videos have helped me so much thanks so much 💗
This makes me so happy. You’re welcome Joyce! ☺️☺️
THANK YOU THANK YOU THANK YOU. You have saved me for my mother's day cake with the air bubbles using the hot scraper. Works wonders. Have a nice day
Wonderful! So happy this worked for you, those stinkin air pockets are SO annoying!!
I can't wait to use this on my next cake. As a perfectionist, I like this technique. Thanks for sharing ❤
You are so welcome!
I love watching your videos over and over because 1-They are very helpful & 2- I'm a visual learner so this helps me to be able to recall the technique. Thanks!!
Same! Karolyn you are THE BEST!!!
Lovin the hair color😊
Yasssss girl! I've always wanted purple and I love it!
let me say I love your video on how to frosting and smooth on the buttercream frosting. you really did show details on every step and I appreciate that bc I'm wanting to learn more on how to smooth on my frosting and to become better each and every cake that I make. for someone who is wanting to have their own bakery what would you say to me. again thank you for your videos. I have like every o one I've really enjoyed
Love your videos! I have learned so much from you. Thanks!
Glynis! You're welcome, I'm happy to help!😊
You make this look so easy...I purchased cake dummies to practice on. Hoping I get much better.
Girl! It wasn't easy when I first started it. I got better the more I practiced and you will too! 🙌🙏
Never used the water on top of the cake! Going to try it!
It works so well! Just make sure you spread it fast and try not to drip any down the side. (I hate when that happens LOL)
Your frosting looks delicious!
I didn't realize that you can do the viva towel trick right after you smmoth it out? Thanks so much
Yup! If you find that the towel sticks, let it sit for like 3 minutes or so and try again. Sometimes in the warmer weather that issue can happen.
Awesome!! very similar to Edna DelaCruz ❤ thanks
Does she do this technique too?? That's so cool!
I tried the hot water method to smooth my cake and I loved the results thank you for sharing.
It's the best! You're welcome Lisa!
Hi , thank you very much love your technique, I shall try ,your cake looks like fondant. Thank you for your tutorial. New subscriber
This is great, thank you Jenny! I'm happy to help!
Thank you Karolyn. Ive never seen anyone do any of these steps in any video Ive seen. This is my first time seeing any of your tutorials. I am a new fan and can't wait to learn more.
Awww thank you! I just have found different ways to do things that have worked for me over the years and I'm happy to share! Hopefully it works for you too. 😊💜🙏
Heating the scraper! Omg game changer
You make it look so easy🤔
I've been doing it for 20 years so it's second nature to me now. I promise it gets easier the more you do it!
Nice information
Waw, thank you! Just what I needed👍 Yesterday I made my first square cake. Air bubles - now solved with your help... still need to work on creating sharp edges though... thnx🙏
You're welcome! And I try to avoid square cakes because those sharp edges are a lot of work! 🤣
Please do a vintage heart cake ❤ I’d love to see your version
Hi I'm Zubeida from SA.
You are super brilliant.
Thank you Zubeida! I appreciate you 🥰
Your my favorite baker to watch.. im just a Grandma who loves to learn and bake for only my family😁♥️♥️♥️
Awww thank you FeFe! 💜🙏
BTW I’m still trying to find your recipe for chocolate frosting without the cream cheese in it 😁 what am I doing wrong 🤔
I so much enjoy watching your video's. I have never taken a class, which I need to do, but you have taught me so much. I am attempting a cake for my son and his wife's 40th birthday party. I have made 3 cakes just practicing. Starting on the final one today. Wish me luck!!! I will post a picture if it is anything other than terrible, lol.
You got this!! Send me a picture when it's done!🙌💜
@@KarolynsKakes we will have to see just how bad it looks, lol. what I have not been able to find in your videos is just when do you put the cardboard on the layers. I am putting 2 6 in cakes atop a 9 in cake. Im sure you have a video but can't seem to find it. Again your videos are awsome!!
"I'm the worst!" LOL. Thanks for the awesome video. I'm a new home baker in Florida and I have been having SO many damn bulges in my buttercream! The humidity is definitely a struggle. I'm excited to try your buttercream recipe and this method to try to fix this issue.
I really am the worst! LMAO!
Humidity SUCKSSSSS so hopefully this will help. Let me know how it goes!
Fantastic video.!! Where can I get the butter cream recipe?
Thank you! I’ve been decorating cakes for 43 years and I learned something new from your video. Lately I’ve been getting air bubbles and now I know why and how to prevent it! Never too old to learn a new trick!
I'm always learning as well, we never stop! 💜🙏
@@KarolynsKakes I
Am a better baker because of your tutorials, thank you and God Bless
I love this so much!! 💜🙏
So smooth … thank you. Lots of great tips. Do you have the Buttercream icing recipe posted? Thanks.
Whenever I have a cake issue, I look for your videos 1st. I only trust your videos🥴🥴🥴
Awwww thank you love! 💜
Thanks for the great info! I’ve been pulling my hair out with the sudden air bubbles in my cakes!! Could not figure it out, but this helps! I’m working on a wedding cake right and I just want it to be perfect!
You're welcome, Meghan, glad I could help! It's seriously the worst feeling when one of those pops up. And it's always freakin' front and center, never on the back! LOL
Okay! Hi. Glad I found this. My air bubble issues are tiny ones. I have been doing cakes for 18+ years and my last 5 or 6 cakes have tiny bubbles in the icing. I have followed recipes(which I didn't use to, maybe that's the problem haha). I have turned my buttercream slowly. I usually mix for a few minutes. I have pressed it in the bowl... it's super frustrating.
Air bubbles are annoying! I still get them. I rely on my smoothing method to get rid of them. This only works on a crusting icing like American Buttercream (which is what I use). I explain in this video:
ruclips.net/video/RLZ49rMUxQM/видео.html
I learned from Sharon Zambito too!!💗
I love her!!!
Thank you for sharing. I have heard other decorators and some say dont leave it in the fridge longer than 15 min and others say 30-60 min 😩. I guess I will keep trying
You find what works for you! I don't remember what I say in this video, but now I crumb coat the cake and put it in the fridge for at least 3-4 hours so it can solidify. Then I add the final coat of icing. I find it is so much easier to apply the final coat when the crumb coat is cold and hard because it holds its shape!
Thank you so much for sharing I now am able to stop fighting with my buttercream cakes
I'm happy to help!
Ojalá tuvieran su títulos en español.
Genial la explicación gracias.
Hola si lo puedes ver con subtitles in español arriba a la derecha cc en⚙️
I ice my cakes this way. However if you are going to have a topper on your cake, you can also refrigerate over night and use a wooden skewer to make a chimney in your cake. Air will follow the path of least resistance. Just take the skewer and stick it all the way down to the cake board and take it back out, you can fill the hole in the morning or use it for the topper. Love watching your videos. You have alot of great info.
This is great!!! I never thought of this, but it makes so much sense! Thank you!!
@@KarolynsKakes your welcome, it's especially good for cakes that need to be refrigerated.
Great information can I also use this method for whipped cream
@@user-zz1rp8yg2x I'm not sure. I only use American butter cream.
Hi thank you so much for sharing this wonderful information. I've been having trouble with air bubbles forming on ny cakes as of lately😩😫. I will definitely try this on my next cake. Would you mind sharing your buttercream receipt with us.
Those air pockets are THE WORST. I hope this helps! My buttercream recipe video is linked in the description. 😊
@@KarolynsKakes awesome thank you so much. 🤗
HELP ! (Question at the end of comment). …….. OMG!! This is exactly what I need! I’ve only done 3 cakes…all for my grandkids, God love their unconditional love of the things I made for them. 💕 You are my go to , Karolyn!! 👍🏻👍🏻🤗🥰
I’ve always had trouble with smooth icing, so after watching this video, i look forward to the Jack Skellington cake I’m to ice tomorrow (Thursday),for Saturday. I’m trying to keep it “simple” with a 4 layer round cake (for 25 people), with the top as the face and fondant stripes down the side. I made a bat bow tie out of fondant which I’m concerned about sticking to the buttercream on the side near the top. Originally my plan was to place it standing on the board at the bottom , but that would look as if it was at the hem of the jacket lol!
Q……Which of your 4 methods would you recommend so it doesn’t slide down? I realize it’s short notice, but I love that you take the time to reply, 🤞🏻🤞🏻🫶
Stick a toothpick into the back of the bow tie on an angle facing down and stick it into the cake with a little icing behind it. That will help prevent it from shifting! I show how to do that in one of my videos, but I can’t remember which one!
@@KarolynsKakes Thanks so much Karolyn. You’re the best!🤗🤗💕
Omg the papertowel thing🤯
Yes! You can only use it on a crusting buttercream like American Buttercream. If you try that method on a meringue buttercream, it will stick because meringue buttercreams don't crust!
Love your tutorials, you are an amazing teacher. Can I use parchment paper instead of the butcher block paper to smooth the icing?
Thank you! I have used parchment when I ran out of paper!
Thank you. This is a very important vedio. What is the paper brand that you used for the last smooth step?
Love your video. Just had a similar problem with one of my chocolate cakes where it started to bulge out. Cake tasted wonderful but I didn't like the look of it. I will try your way for my next cake. Do you have any other tips on how to prevent the bulged from happening?
Isn't it the worst when you see one of those bulges forming? LOL
Make sure you let the layers settle after you fill the cake before you ice it. When I fill my cakes, I let them settle overnight (sitting at room temp, wrapped in plastic). You don't have to let them settle that long, but at least a few hours before you ice the cake.
Hi hello, thank you very much for sharing ,i love watching all your video tutorial i learned a lot from it. I just want to ask , is it ok to use a non stick baking paper to smooth my ice cake ? Or can i use a sandwich burger paper because i can't find a food grade plain paper or a food grade plain tissue towel here in Malaysia?
Learn a lot thanksCan u share the icing recipe please thanks
Hi great video but can I use parchment paper to smooth it instead of paper towel? Thank u
You are the best. Your technics have helped me tremendously. I have one question. how do you fix buttercream when it just wont smooth out on the cake. I have an order due and the buttercream just wont smooth out even with your water technique, although it helped a little.
Thank you so much!
If that happened to me, I would do some kind of texture on it to hide the imperfections like this video:
ruclips.net/video/G-rE8Zu5wc8/видео.html
I hope it helps!
Wow, this is the end of my problems, thank u so much , please what's the papers name u used?
butcher paper!
How do you make your buttercream is it the same amount of icing sugar to margarine so you but 500g of icing sugar to 500g of margarine together and mix it up together to form your is that right and also can you freeze the cake with the buttercream on yes or no I will wait for your answers and I love your videos I have learnt a lot from watching
Do you have any videos where you use a non-buttercream filling? Or any tips for that because that’s where I see most bubbles and sliding around happening when crumbcoating
Subscribed
This was an awesome tutorial! I’ve been doing a lot of cakes with a Swiss meringue type buttercream lately and have been having a really difficult time getting my icing smooth. I’m not sure what I’m doing wrong. Do you have a tutorial on smoothing your cakes that use a meringue based icing? 😃
Unfortunately I have never worked with meringue buttercreams so I am not sure how different the smoothing process is. I'm sorry!
I would assume swiss merrigue buttercream should be much easier to smooth because it's like cream.. I have worked quite a bit with merrigue and it's lovely to smooth. But you can't use karolyns techniques with it. I am wanting to know how long swiss merrigue can be kept on the fridge? I will Google.. Bec I want to start using it with my lunchbox cakes
Thank you Karolyn!! Question for you: if you use Swiss Meringue icing on the exterior of the cake, how would you make your icing smooth?
I've seen people use acrylic plates and / or just the bench scraper. I've never made it or worked with it, so I'm not sure exactly what to recommend. Sorry about that!
I use Swiss merengue all the time and I find that a hot metal scrape as she did works just as well, I also run the mixer with a paddle attachment on the lowest setting for as long as 20 minutes to get rid of any air bubbles, or hit it with an immersion blender works faster (and brings out the color of food colorings)
Can I crumb coat with this butter cream,and fill and frost the cake with Ermine Icing,to save time?
Do the cake need to be chilled before applying the Viva paper towel?
Thank you so much for sharing, now how do you get your buttercream so white? mine is always beige. Even using clear vanilla. Do you add white color? thanks again
I feel like my icing looks whiter in these videos. I use an American Buttercream recipe (I have a video). If I hold my icing up to a white cake board, it definitely looks off-white.
If you want to get your icing whiter, you have to add a TINY bit of purple to it. Since purple is opposite yellow on the color wheel, it will neutralize the yellow from the butter. But make sure you use a small amount. Like the tip of a toothpick dipped in the coloring added to a whole batch of icing. If you add too much purple, it will have a purple hue. I hope that helps!
Hello can I do this buttercream to do scroll and pattern design with rhombus mold?
Hi! Yes you can, you just have to make sure it's a thinner consistency so it pipes easily. :)
How do you get your icing so amazingly white!? 🙌
It actually is a little off white because of the butter. If you need to get it whiter, you can add a TINY amount of purple (like the tip of a toothpick) to the batch. The purple will cancel the yellow. But it’s gotta be just a little bit or else it will look lavender!
can you use parchment or wax paper for the finish?
I've heard that people use parchment paper with success. Wax paper wrinkles easily, so I'm not sure that would work.
Viva paper towel? Can it be any or this specific paper towel? I never heard of this. I would love to try this technique.
The VIVA brand paper towels don't have a pattern on them. If you use a regular paper towel, the pattern will transfer onto the icing. That's why I recommend that brand!
How do you put fondant on your cake to make the sharp edges
This is the technique I use!
ruclips.net/video/EYaNXTDOkj4/видео.html
Do I do the second coat of frosting if I put fondant? How much frosting is needed for both coats?
I always do 2 coats of frosting whether or not I'm covering it in fondant. The second coat just makes it smoother and hides any bulges. In total, I make the icing about 1/4" thick. So each coat is about 1/8" thick.
Hello karolyns, I have a hard time to find white icing. May you recommend what kind of brand that you using Karolyns
Here’s my video on the topic!
How To Get White Buttercream - The BEST Icing Recipe!! ruclips.net/video/IaQLNQTXo5E/видео.html
Can you use Italian marang icing to crumb coat instead of American buttercream?
You definitely can. I have never worked with meringue buttercreams so I'm not sure what to recommend when it comes to that.
Do you refrigerate before the crumb coat?
Never! (You know this now LOL)
Hi Karolyn, I used your buttercream recipe but I had tons of little tiny air bubbles and it didnt look smooth like yours. Am I doing something wrong? I used the hot bench scraper but the tinny bubbles never went away.
Did you beat it too much after you added the sugar? Did you add enough liquid? Those are 2 things that could be the issue. I do get some air bubbles, but can smooth them out using the method from this video.
does this work for other types of buttercream? swiss / italian?
It doesn't work with meringue buttercreams because they don't crust. So the paper towel and paper will stick to the icing.
Should this technique be used before applying fondant ? Plz
I always ice my cakes like this before I cover in fondant. If you have a smooth surface underneath the fondant, it will look smooth once you cover it.
Hi! I'm a home baker and have had success with all the other buttercreams except ABC. It has always turned out grainy and incredibly sweet. May I know,is that normal? I've sifted my icing sugar tons of times. What would you recommend? Yours looks amazing.💛
Hi Punesha! ABC is sweeter than other buttercreams, so if you want something less sweet, you may want to work with a meringue buttercream. (I don't make meringue buttercream, so I don't really have a lot of advice on how to work with it.)
In my ABC recipe (here's the video ruclips.net/video/-x8Tv6Hv6Us/видео.html ), I use high ratio shortening. It is pricier than regular shortening, but it is very smooth and has a nice mouth feel. And I buy my powdered sugar in 2 pound bags at Target or the local grocery store. I don't like getting the giant bags at wholesale stores because they tend to have a lot of clumps in them. I haven't had grainy issues with my buttercream with this recipe!
Thank you for your help
Question when you was scraping butter icing after putting a spatula in hot water and you fixed,
but then I saw you use papar towel and smoother to smooth the side of the cake
Did you did at the same time or you put in the fridge and then you did smoothing
I am sorry if you didn’t understand my English
I am sad 😞 yesterday I did my butter cream filling and then I wrap with cling film as you showed in your video
And today I did three tone butter icing and was working on top suddenly I saw of left Side bottom big air bubble
Now cake is ready to go what I do ( one I did while fridge just pushed 😊
But again cam out
Plz help me
Morning is pick up time
Waiting for your reply
Hi! I use the scraper to smooth the icing. Then I take the paper towel and smooth the side of the cake immediately afterwards. If you got a bubble, there was an air pocket between the cake and icing. Just be careful when you're frosting the cake that you're really pushing the icing against the cake so air can't get trapped underneath!
@@KarolynsKakes thank you thank you for help 🙏🙏🤗🤗
I will follow as you say but and hit water scrap icing doesn’t stick to paper towels ?
Once I did it got mass 😊
Hi, do you frost when cakes are chilled, frozen or room temp?
Hey! I frost only room temp cakes. Here's a video explaining it!
ruclips.net/video/w0ztL3YMIOs/видео.html
What is butcher's paper is it like parchment paper or normal letter paper
It's a little softer than normal letter paper. It's like the paper that they wrap sandwiches with.
Hi karolyyn how do you get your buttercream to look so white?
You can cancel out the yellow tint that the butter adds to the buttercream with a TINY TINY bit of purple (opposite color from yellow on the color wheel). Like just the tip of a toothpick for an entire batch. It will make the icing look whiter! Make sure you don't add too much purple because it will start to look lavender.
Hey, is this buttercream good for hot, humid weather? I live in Florida and is so hot and humid!
I think it’s good because it has the shortening in it, which can withstand the heat better than icings with only butter!
Does it also work with a plastic scraper?
I'm sure it could work, I just have never used that. If you try it, please let me know how it turns out!
Condensation: you said cover when cake is at room temperature but I've seen n told cover when cake is cool from fridge but recently I've seen my cake with condensation could you clarify more on that as I'm not sure if I'm getting the info correct
I do the crumb coat when the cake is at room temperature. Then I put it in the fridge to solidify. Then I do the second coat with it right out of the fridge when it is cold. If you refrigerate your cakes, you must control the environment where you're decorating. In the hot months, the room must be cold (air conditioned). If you don't have access to air conditioning, I don't recommend refrigerating your cakes. I'm not sure how to work with cakes that aren't refrigerated so I'm not sure what to recommend if that is your situation.
Here is a video where I talk about refrigerating cakes!
ruclips.net/video/vBKi-O7v98w/видео.html
Can you make a triple batch of Ermine icing in one batch?
I tried making Ermine once and it didn't turn out so I never made it again, I just stick with American Buttercream. So unfortunately I don't have the answer to that one, sorry about that!
What type of paper are you using ?
Butcher paper! You can cut it into smaller pieces. (It's linked in the description!)
Do you have any recommendations on keeping a cake from bulging after it has set?
I find that icing it this way keeps the bulges away too. And I realized after I posted this that I forgot to mention that! I used to deal with bulges, even with an icing dam between the layers. But doing a crumb coat, chilling it, then doing another layer of icing has rectified that issue for me!
How do you cover a Fondant cake without bubbles?
You must make sure that no air gets trapped between the cake and the fondant. So when you're smoothing it down the sides, you have to pull it out and flatten it. It's happened to me before where I got bubbles under fondant and it SUCKS!!
Wht is your frosting
American Buttercream! Here's the recipe:
ruclips.net/video/IaQLNQTXo5E/видео.html
Do you wipe off the water from the top of your cake after you smooth it? If not , what happens to the water?
If there is a lot of excess, I lift it gently with the spatula as I’m smoothing it and shake it off over the sink. And any small amounts will get absorbed in the icing.