Thank you!! Your video was exactly what I was looking for. Finally found it after watching several others that WERE NOT what I needed. Your instructions were great!!
I just love watching you! Your video's are easy to follow and fun to watch. I followed your rose tutorial to make flowers for a sixteenth birthday cake and they turned out beautiful! I am looking forward to trying my hand at this cake!
Hi Beth! Thanks so much for the wonderful comment! 😊 I'm so glad the tutorials are helpful. If you end up trying out this cake, let me know how it goes and I'd love to see a pic!
Wow thank you for showing this was looking for a vid like this and your is the best explained!! Trying to attempt this next weekend and had an idea of how to but wasn’t sure on the dowel if you had to put them or not… liked the vid and following for more tips!!
I used 6 inch round pans that are 2 inches high. I used 5 cake layers. There are a lot more details in the actual blog post if you’d like to check that out: iscreamforbuttercream.com/how-to-make-a-tall-cake
Amazing video mam thanks may I check the approximate weight of the cake I want to build 3 kg cake may I check how much taper I can build and what can be cake tin size
Yeah it's a little hard to find one that's tall enough. The plastic one I got on Amazon. I've got a link in the blog post for one similar. The link to that post is in the description. The green metal one I actually got from Home Depot or Lowes. I think it's actually some kind of spackle smoother or something like that. I got it in the drywall or putty knife section. lol! But hey, it works!
Here is a link to the buttercream recipe: iscreamforbuttercream.com/vanillabeanbuttercreamrecipe/ Tips to get it white are: - whip the buttercream for a couple minutes and it will lighten in color. - use a tiny speck of violet gel food coloring which will cancel out the yellow. - use clear vanilla extract -or you could replace at least half the butter with vegetable shortening
Thank you for this so well explained video! we all appreciate it. How tall do you recommend the cake to be, in relation on the diameter? Thank you in advance.
Susana Flores hey there! I think this cake was around 8-9 inches tall and it was 6 inches in diameter. It really just depends on the look you’re going for though. I do think that the smaller the diameter, the taller the cake will look. It’s like an optical illusion. Also the taller you go, the more issues you’ll have with transporting it. I’d be careful about doing anything taller than 6 layers of cake. That’s three layers for the bottom tier and three for the top. You could do 8 layers and do four on top and four on bottom but that is a really tall and heavy cake. I wouldn’t do that at all for a smaller diameter cake though. It’s just too risky. I hope all that made sense!
Cathymazzini Yes. When I was selling cakes, I always handed out a card that listed out all of the non-edible items in the cake and their location. I talk about that in a blog post on my site and I have a free printable you can print out and use for that purpose if you want. You can find it at this blog post towards the end: iscreamforbuttercream.com/tips-you-must-know-to-start-selling-cakes-from-home/
I love this video! I have a question? When stacking with cakeboards, how do you get the buttercream frosting from not sticking to underneath the cakeboards? Thanks you
It's probably going to stick some. You can sprinkle a bit of powdered sugar/cornstarch mixture onto that bottom tier before adding the top tier, but I wouldn't use too much of it, since you do kind of want that top tier to stay put.
Great video, many thanks. Do you leave the cake on the bottom cake card or do you transfer to a more decorative board, and if so , how do you lift it . Thanks
The bottom cake tier should always stay on the bottom cake board round. You don’t want to remove that. You can add the entire cake onto a larger covered and decorated cake base though, just keep the bottom cake round on it. You can see a little bit of that larger cake base in the thumbnail image. I generally add a little melted candy melts to a larger covered cake base and then set the cake onto that. The bottom cake board will sit directly onto the melted candy melts that are on the bigger decorative cake base, then it’ll cool and firm up so the cake will stay in place on the cake base. Hope that makes sense.
Wonderful! So I can’t remember which recipe I used for this one. It’s been awhile. 😏 I do have a good vanilla recipe on the channel though. It’s called Favorite Vanilla Bean Cake
Hi Veronica, This cake was a 6 inch round cake and because it’s basically two tiers, it should be around 20 small slices or so. I have a lot more details about this cake on the blog post if you'd like to check that out: iscreamforbuttercream.com/how-to-make-a-tall-cake/
I got that one on Amazon a few years ago. I haven't been able to find another one just like it, but they have similar ones. You just want to make sure it's at least 6 inches tall.
How did you get the centre dowel to go through the cardboard circle without making a hole in it before adding the top 2 layers? Dont understand that part
I sharpened one end of it and I just pushed it through. The board softens a tiny bit with the cake being on it. You could also just use a small hammer or mallet if it gets stuck. They also make cake boards with holes in the middle of them too.
Hi Wendy, I get my scrapers from Amazon. I sort of change them up...sometimes I'll use the plastic one, sometimes an acrylic one and sometimes a metal one. If you click the link in the description to the blog post, I've linked some options in the supply list. Hope this helps!
Great video!! May I ask how did you get the middle dowel through the middle cake board? Do you pre make the whole or what’s a good way of doing it please? 🙏🙏🙏🙏
Hailey McKenzie Thanks! I don’t normally make a hole in the cake board. You can buy them with holes in them but I don’t do that very often especially if I’m using foam core boards. I just sharpen the dowel and then push it into the middle of the cake as far as I can and then use a mallet or hammer and just tap on it until it goes through the board. It usually goes through pretty easily. You also want the dowel to go all way through the bottom board as well. That’s what stabilizes it.
Oh thanks so the dowel just goes through the board because it’s foam? Sorry to sound silly I’m just starting out. Thank you so much for responding though!! 💕
raymen soin Thanks! I don’t normally make a hole in the middle of the board. I just usually sharpen my wooden dowel well and it goes right through. If you have thicker boards, you can go ahead and make a hole in the middle before you add the cake onto it though. There are even some cake decorating brands where you can buy cake boards with holes cut out of the middle already.
That's great! I was wondering... does this Work for a tall Victoria Cake? You now the one without frosting, filled with jam a whipped crem!! Thank you!!! 😊
@@GeminiiBaby You don’t have to chill but you can to firm it up. It may still come off when you take that board off though. That can happen with any stacked cakes though so I just normally keep some extra icing handy when cutting the cake.
Natasha Mitchell Yes that should be around the same height as mine. I used 5, 6” round cakes. I used 2” deep pans but by the time you level them out, they’re more like 1 2/3 inches tall plus the filling etc. Depending on how high your cakes bake up, you may only need 4 layers but I’d go ahead and bake five in case you need that extra height.
Hi there, could you please explain the use of the cake boards in between the double barrels? I ask because my dowels are tall enough for the entire height of my cake and want to know if it'll still be necessary to use the cake board, thanks :)
co0kii Hi, if you'll be making a tall cake and it has more than three or four cake layers, the reason for the cake board in the middle is to make it stable. If you don't use one, there will be a lot of weight pushing down onto your bottom cake layers. The cake could possibly collapse, icing could bulge out or the cake could topple over. A really tall cake is essentially a two tiered cake but the tiers are the same size. You have to add a cake board to the middle because if you just add dowels, that won't really do anything on its own. The dowels are there to hold up that top tier and the cake board (with that top cake tier) needs to sit on the dowels so that the dowels don't push through into the top cake tier. I hope this makes sense. I've got another video coming out I think this Friday and I talk about the anatomy of a cake. It'll have diagrams for using boards and dowels etc. That may help explain it a little more than I just did. 😉
Hi! How many inches does it have from the bottom to the top? and what scale can I use to make cakes of greater diameter and height? thank so much!! I learned a lot with your explanation!!
Mariela Tonietti Hi, I think this one was about 8 to 9 inches tall using 5 layers of cake, but you don’t have to do exactly those measurements. To do a bigger cake, you could just use larger cake pans. For this cake, I used 6 inch round pans but you could also use 8 inch round pans. I hope that answered your question. If not, just let me know! And I’m glad the tutorial helped! 😊
what kind of cake boards do you use? I'm in the UK and I'm not sure I could poke a towel straight through the cake boards we have without making a hole in it prior?
Richeldis Bentley I mostly use the cardboard cake rounds or the 1/4 inch thick foam board cake boards depending on how heavy the cake will be. They actually sell some cake boards with holes in the middle so you could actually DIY a hole in the middle if you wanted to. I get my dowel really sharp too and that helps. I don’t use a center dowel on every cake but I do like to use them on tall ones. It just makes them sturdier.
Hi, I love the cake! Although you mentioned it is 6 inches round in diameter, is the cake 6 inches tall or more? For my birthday, I would like a tall, slim cake like yours and I have assumed, 4 layers inside and 6 inches, would that be ideal for a tall, slim cake? Thank you!
For this one I used five 6 inch cake layers and it ended up being around 9 inches or so tall. If you used four layers instead, it would probably be about 2 inches shorter than that.
Mel Whit I don’t really keep track of how many cups but rather I go by how many recipes of buttercream I have to make. For this size, I think I used at least two recipes of buttercream...maybe 2 1/2. I always make a bit extra though...just in case. And buttercream you don’t use can be frozen for use later. Here’s the buttercream recipe I use the majority of the time: iscreamforbuttercream.com/vanillabeanbuttercreamrecipe/
I probably used a recipe and a half to two recipes for the buttercream. I usually make too much because I don’t want to run short. I have a recipe for the buttercream I use here: ruclips.net/video/m7oulMNXZW8/видео.html
Did the cake go in the fridge at all during this process I’ve heard it’s best to fridge then once out of the oven and again once stacked and middle icing done so best result for final incing
Eliana Martin I generally don’t chill my cakes after they’ve baked or during the decorating process unless I’m having trouble with a crumbly cake or I’m carving a cake. If I do chill them then it’s for a very short amount of time so there won’t be time for them to get condensation on them. Some people like to chill their cakes before icing them and that’s fine but I’ve always had issues doing that because the condensation can sometimes cause icing blowouts and other issues once the cake layers settle and come to room temp later on. I wrote an entire post that really goes into my process and why I don’t chill them most of the time and the importance of letting your cake layers settle if you’d like to check it out. It’s too much to write here but here’s the link to the post: iscreamforbuttercream.com/should-i-refrigerate-my-cake-before-decorating/ Of course if the cake has perishable filling then it will have to be chilled. Also everyone has their own methods that work for them so I always say to do what works best for you. Don’t think that you have to do it a certain way. Hope that helps!
It would be better if the center dowel went all the way through all the layers and into the bottom cake base. The center dowel is there to provide support so the cake doesn't tip over or shift since it'll be so tall. Just adding a center dowel through the bottom layers may not give it enough stability. You'd just have to be very careful moving it around since it would be more likely to wobble a bit.
I get my smoothers from Amazon. There is a link in the description of the video that will take you to the post. I have a list of supplies there with links to some options. Just make sure to look at the measurements, so that you get one that will be tall enough.
Thank you!! Your video was exactly what I was looking for. Finally found it after watching several others that WERE NOT what I needed. Your instructions were great!!
Tammy Gober Oh yay!!! So glad it was helpful!
I think it's the first video that shows for REAL the process of making a tall cake and smoothing it with buttercream. Thank you so much!!
This video was so well done and extremely helpful! Thank you so much for being generous with sharing your cake knowledge. :)
So glad you found it helpful! 😊
This video has made my night,thank you.
Hi dear Ur video is so help ful.....i am going to make cake for my daughters birthday......this will help me a lot
Thank you for this video. Elegantly done and beautifully well explained. Keep it up. No pun intended !
Sofia Carrera Thanks so much! I’m glad you liked it! 😊
I just love watching you! Your video's are easy to follow and fun to watch. I followed your rose tutorial to make flowers for a sixteenth birthday cake and they turned out beautiful! I am looking forward to trying my hand at this cake!
Hi Beth! Thanks so much for the wonderful comment! 😊 I'm so glad the tutorials are helpful. If you end up trying out this cake, let me know how it goes and I'd love to see a pic!
I will thank you again.
Thank you! great video, I learned so much!!
EXCELLENT video!!!! Thank you so very much for posting! ❤ this video!
Love it! This tutorial is packed with very useful information. Thank you very much.
hmonetalvarez Thanks!! I’m so glad it’s helpful! 💕
Wow thank you for showing this was looking for a vid like this and your is the best explained!! Trying to attempt this next weekend and had an idea of how to but wasn’t sure on the dowel if you had to put them or not… liked the vid and following for more tips!!
Thank you so much. Going to make a tall cake for my Birthday. You have taught me so much .. THANK YOU
Ms Shae Yay!!! I hope it works out and that you have a great birthday!
@@IScreamforButtercream me to thank you so much for the bday wishes 💖
Omg this video is sooo helpful! 🙏🏻 thank you very much for sharing your knowledge! It’s truly appreciated ❤️👏🏻😍.
Thnk u much fo ds video....so informative n straight to d point....
Your cake is beautiful. I will definitely try this
You make me feel like I can do this and I don’t even bake !
Dina S Oh I love that! That’s the best compliment! ❤️
Dina S right !!!! I’m going to try this for my daughters first birthday lol 😂
I Scream for Buttercream so for a taller cake do I need to have taller cake pans for the cake to reach that height
Thank you for the idea. Hope i also have turn table like yours. Thank you
So good clear end easy to follow..thank you.
Thanks, making 4 layers so having cakeboard in middle is great idea.
I do my cakes just like this. Great tutorial and graphics in the beginning. Thanks!
Thanks! And I'm so glad you liked it! 😉
Thank you so much! It's so detailed and well explained. Your cake looked so moist and beautiful
its4funonly Oh thanks so much! I hope it was helpful. 😊
Thanks for this video! 🥰
Great video, thanks for sharing ❤
Do you remove the center dowel before cutting & serving the top cake? If so, how would I go by removing the straws?
Thank you for the video. Very well done. Is it possible to make these kinds of cakes with Bavarian filling? Or would that just slide apart?
Hi there! How many servings is the option 2 & how tall is it? Also, do you put thick filling to each layer? Thanks!
Hermoso!!! Gracias me encantó el tutorial!!👌
De nada! 😊
Love it! Thx for sharing
Love this tutorial!!
Thank you so much for this tutorial. I learned a lot. 😄
Beautiful cake can I ask what tins your used for this cake and how many?
I used 6 inch round pans that are 2 inches high. I used 5 cake layers. There are a lot more details in the actual blog post if you’d like to check that out: iscreamforbuttercream.com/how-to-make-a-tall-cake
Hey i was curious about the approx weight of the cake
Great tutorial, I subscribe 😀 👍.
Amazing video mam thanks may I check the approximate weight of the cake I want to build 3 kg cake may I check how much taper I can build and what can be cake tin size
Thankyou so much, very useful video 😍
where did you get your tall scraper? I love the fact that it is so tall and easy to hold.
Yeah it's a little hard to find one that's tall enough. The plastic one I got on Amazon. I've got a link in the blog post for one similar. The link to that post is in the description. The green metal one I actually got from Home Depot or Lowes. I think it's actually some kind of spackle smoother or something like that. I got it in the drywall or putty knife section. lol! But hey, it works!
I tried this cake it was very good........😍🎂💜
So glad you liked it! 😊💖
That was awesome I want to learn how to do a tall cake.
Beautiful cake, but I have a question. How tall was the cake? Thanks💕
Could I have your buttercream recipe and how do you get it white. Love this
Here is a link to the buttercream recipe: iscreamforbuttercream.com/vanillabeanbuttercreamrecipe/
Tips to get it white are:
- whip the buttercream for a couple minutes and it will lighten in color.
- use a tiny speck of violet gel food coloring which will cancel out the yellow.
- use clear vanilla extract
-or you could replace at least half the butter with vegetable shortening
Hi. Great video. How many will this cake feed?
Thank you for this so well explained video! we all appreciate it. How tall do you recommend the cake to be, in relation on the diameter? Thank you in advance.
Susana Flores hey there! I think this cake was around 8-9 inches tall and it was 6 inches in diameter. It really just depends on the look you’re going for though. I do think that the smaller the diameter, the taller the cake will look. It’s like an optical illusion. Also the taller you go, the more issues you’ll have with transporting it. I’d be careful about doing anything taller than 6 layers of cake. That’s three layers for the bottom tier and three for the top.
You could do 8 layers and do four on top and four on bottom but that is a really tall and heavy cake. I wouldn’t do that at all for a smaller diameter cake though. It’s just too risky. I hope all that made sense!
Thank you, thank you!!!
Hi, love your cake and technique! Have a question, do you explain your client about the cardboard in the middle? Thanks for your answer.
Cathymazzini Yes. When I was selling cakes, I always handed out a card that listed out all of the non-edible items in the cake and their location. I talk about that in a blog post on my site and I have a free printable you can print out and use for that purpose if you want. You can find it at this blog post towards the end: iscreamforbuttercream.com/tips-you-must-know-to-start-selling-cakes-from-home/
@@IScreamforButtercream so helpful!Thanks I'll check out!!
I love this question. I thoight the same thing and never seen anyone ask such a question. 🙂
I love this cake! How does it not fall. Or lean to one side without dowels though?
I used dowels and a center dowel with this one. If you don't, it can start leaning on you, especially if you have to travel with it.
Great job love it thanks 😊 👍
Nice!! How tall is this cake?
I love this video! I have a question? When stacking with cakeboards, how do you get the buttercream frosting from not sticking to underneath the cakeboards?
Thanks you
It's probably going to stick some. You can sprinkle a bit of powdered sugar/cornstarch mixture onto that bottom tier before adding the top tier, but I wouldn't use too much of it, since you do kind of want that top tier to stay put.
@@IScreamforButtercream , thank you for getting back to me. Your Amazing!
Great video, many thanks. Do you leave the cake on the bottom cake card or do you transfer to a more decorative board, and if so , how do you lift it . Thanks
The bottom cake tier should always stay on the bottom cake board round. You don’t want to remove that. You can add the entire cake onto a larger covered and decorated cake base though, just keep the bottom cake round on it. You can see a little bit of that larger cake base in the thumbnail image.
I generally add a little melted candy melts to a larger covered cake base and then set the cake onto that. The bottom cake board will sit directly onto the melted candy melts that are on the bigger decorative cake base, then it’ll cool and firm up so the cake will stay in place on the cake base. Hope that makes sense.
@@IScreamforButtercream That makes sense, many thanks for your prompt reply
Which size of tin u used ?
Btw tysm for this informative video Loved it ❤️
I have that green tall bench scraper but it doesn't work for me. Please can you do a proper tutorial on its usuage? I'd really appreciate. 🙏
This video is Super!!!So helpful!!!!!What recipe are you using for the cake? Thank you
Wonderful! So I can’t remember which recipe I used for this one. It’s been awhile. 😏 I do have a good vanilla recipe on the channel though. It’s called Favorite Vanilla Bean Cake
@@IScreamforButtercream I have seen it. I will give it a try.
I love your white cake recipe. So easy to do. Thank you for sharing.
@@IScreamforButtercream What size R your cake rounds? 6 or 7 inch?
Awesome thank you
Hi thanks for this useful video...i can transport a one cake like this cool or i have to freeze it?
Hi I just chill it a bit before transporting it but I don’t freeze mine.
You did a great job.i've subscribed. just curious how many people will this serve? thanks
Hi Veronica, This cake was a 6 inch round cake and because it’s basically two tiers, it should be around 20 small slices or so. I have a lot more details about this cake on the blog post if you'd like to check that out: iscreamforbuttercream.com/how-to-make-a-tall-cake/
Thank you 😊
Thanks for the video! Where did you get your large white smoother?? Thanks!
I got that one on Amazon a few years ago. I haven't been able to find another one just like it, but they have similar ones. You just want to make sure it's at least 6 inches tall.
can u mention the inch of the cake tin
How did you get the centre dowel to go through the cardboard circle without making a hole in it before adding the top 2 layers? Dont understand that part
I sharpened one end of it and I just pushed it through. The board softens a tiny bit with the cake being on it. You could also just use a small hammer or mallet if it gets stuck.
They also make cake boards with holes in the middle of them too.
Hello. Where did you get your amazing scraper? Beautiful cake!
Hi Wendy, I get my scrapers from Amazon. I sort of change them up...sometimes I'll use the plastic one, sometimes an acrylic one and sometimes a metal one. If you click the link in the description to the blog post, I've linked some options in the supply list. Hope this helps!
Thank you just love it,
Lovely tutorial.. thank you.. may I know the final weight of the cake
Great video!! May I ask how did you get the middle dowel through the middle cake board? Do you pre make the whole or what’s a good way of doing it please?
🙏🙏🙏🙏
Hailey McKenzie Thanks! I don’t normally make a hole in the cake board. You can buy them with holes in them but I don’t do that very often especially if I’m using foam core boards.
I just sharpen the dowel and then push it into the middle of the cake as far as I can and then use a mallet or hammer and just tap on it until it goes through the board. It usually goes through pretty easily.
You also want the dowel to go all way through the bottom board as well. That’s what stabilizes it.
Oh thanks so the dowel just goes through the board because it’s foam? Sorry to sound silly I’m just starting out. Thank you so much for responding though!! 💕
Nice cake and clear explanation.thanks so much.
May I know l,what height of the each cake layer is🙂?
shanima rodrigo Each later is about 1 1/2 - almost 2 inches tall. You can see more specifics in the blog post. There’s a link in the description.
What size tins please 😊 also if I have an 8 inch cake tin would the ingredients be more please
I used 6 inch pans. Click the link in the description and it will take you to the blog post with many more details.
I need to make 2 of these for 9/11
What size were these cake layers and how many does it serve? Can i use bigger cake tins?
Thank you for this tutorial. Soooo helpful. What kind of beutter is that!?
Thanks and I'm glad it was helpful! Are you referring to the buttercream? I"m just using American buttercream.
lovely tutorial well taught
how do u mk the central hole in the board ?any tool?? insted of how u put the wooden dowel ?? bcs my cake boards r thick 😅
raymen soin Thanks! I don’t normally make a hole in the middle of the board. I just usually sharpen my wooden dowel well and it goes right through. If you have thicker boards, you can go ahead and make a hole in the middle before you add the cake onto it though. There are even some cake decorating brands where you can buy cake boards with holes cut out of the middle already.
Thanks for sharing 👍 😊
How many cups if buttercream did you use?
That's great! I was wondering... does this Work for a tall Victoria Cake? You now the one without frosting, filled with jam a whipped crem!! Thank you!!! 😊
Not sure! I'm guessing it would probably be okay but I've not made a Victoria Cake! 😲 I'd just make sure to keep it chilled so it stays firm though!
@@IScreamforButtercream thanks for your answer!! 🤗
Wch size of Tin you have used ? 4inch?
Where did you get the fabric from?
Do you need to chill the icing on the bottom tier before adding the board? Will the icing come off with the board when they remove it to cut?
@@GeminiiBaby You don’t have to chill but you can to firm it up. It may still come off when you take that board off though. That can happen with any stacked cakes though so I just normally keep some extra icing handy when cutting the cake.
@@IScreamforButtercream ok thank you.
Can i use chiffon cake for this tall cake?
If this cake is about 8-9 in tall.. If im baking 8x2 round cakes with 5 layers stack would that be the same height?
Natasha Mitchell Yes that should be around the same height as mine. I used 5, 6” round cakes. I used 2” deep pans but by the time you level them out, they’re more like 1 2/3 inches tall plus the filling etc. Depending on how high your cakes bake up, you may only need 4 layers but I’d go ahead and bake five in case you need that extra height.
Me encanto💗
Hi there, could you please explain the use of the cake boards in between the double barrels? I ask because my dowels are tall enough for the entire height of my cake and want to know if it'll still be necessary to use the cake board, thanks :)
co0kii Hi, if you'll be making a tall cake and it has more than three or four cake layers, the reason for the cake board in the middle is to make it stable. If you don't use one, there will be a lot of weight pushing down onto your bottom cake layers. The cake could possibly collapse, icing could bulge out or the cake could topple over.
A really tall cake is essentially a two tiered cake but the tiers are the same size. You have to add a cake board to the middle because if you just add dowels, that won't really do anything on its own. The dowels are there to hold up that top tier and the cake board (with that top cake tier) needs to sit on the dowels so that the dowels don't push through into the top cake tier.
I hope this makes sense. I've got another video coming out I think this Friday and I talk about the anatomy of a cake. It'll have diagrams for using boards and dowels etc. That may help explain it a little more than I just did. 😉
Can you guide about how many layers cake how many kgs?
Hi! How many inches does it have from the bottom to the top? and what scale can I use to make cakes of greater diameter and height? thank so much!! I learned a lot with your explanation!!
Mariela Tonietti Hi, I think this one was about 8 to 9 inches tall using 5 layers of cake, but you don’t have to do exactly those measurements.
To do a bigger cake, you could just use larger cake pans. For this cake, I used 6 inch round pans but you could also use 8 inch round pans.
I hope that answered your question. If not, just let me know!
And I’m glad the tutorial helped! 😊
@@IScreamforButtercream gracias por la rápida respuesta!! Me sirve mucho!! Besos desde Argentina!
what kind of cake boards do you use? I'm in the UK and I'm not sure I could poke a towel straight through the cake boards we have without making a hole in it prior?
Richeldis Bentley I mostly use the cardboard cake rounds or the 1/4 inch thick foam board cake boards depending on how heavy the cake will be. They actually sell some cake boards with holes in the middle so you could actually DIY a hole in the middle if you wanted to. I get my dowel really sharp too and that helps. I don’t use a center dowel on every cake but I do like to use them on tall ones. It just makes them sturdier.
Beautiful
Maria Flores Thanks! 💕
Please I really love this
Can you please design a gas cylinder cake
Thanks I'll appreciate
Can you do this with whip’n ice?
Maybe. It would depend on how heavy the cake layers are and how delicate the whipped frosting is.
Ily you are amazing at instructing tysm
Hi, I love the cake! Although you mentioned it is 6 inches round in diameter, is the cake 6 inches tall or more? For my birthday, I would like a tall, slim cake like yours and I have assumed, 4 layers inside and 6 inches, would that be ideal for a tall, slim cake? Thank you!
For this one I used five 6 inch cake layers and it ended up being around 9 inches or so tall. If you used four layers instead, it would probably be about 2 inches shorter than that.
I Scream for Buttercream Thank you for your reply! The advice is great, thanks again!
How many kgs is this cake ?
Hi how much buttercream did you use for this size cake?
Mel Whit I don’t really keep track of how many cups but rather I go by how many recipes of buttercream I have to make. For this size, I think I used at least two recipes of buttercream...maybe 2 1/2. I always make a bit extra though...just in case. And buttercream you don’t use can be frozen for use later. Here’s the buttercream recipe I use the majority of the time: iscreamforbuttercream.com/vanillabeanbuttercreamrecipe/
Where did you get your buttercream scrapers?
Jennifer Moore The cream colored one I got off amazon and the green handled one is actually from the hardware store.
How munch inches the cake is in height Nd widght plz?
For this type of cake which vanilla cake recipe you used? The moist one or the bean one?
Joy Ajaz I think that one was the vanilla bean cake but you could use either and it will work.
After the thick cake board, the next cake board was made out of carton right?
Coated cardboard cake round
Hi... I just wanted to ask how much buttercream did you use for this cake... Also is there any ratio for American buttercream???
I probably used a recipe and a half to two recipes for the buttercream. I usually make too much because I don’t want to run short. I have a recipe for the buttercream I use here: ruclips.net/video/m7oulMNXZW8/видео.html
Did the cake go in the fridge at all during this process I’ve heard it’s best to fridge then once out of the oven and again once stacked and middle icing done so best result for final incing
Eliana Martin I generally don’t chill my cakes after they’ve baked or during the decorating process unless I’m having trouble with a crumbly cake or I’m carving a cake. If I do chill them then it’s for a very short amount of time so there won’t be time for them to get condensation on them. Some people like to chill their cakes before icing them and that’s fine but I’ve always had issues doing that because the condensation can sometimes cause icing blowouts and other issues once the cake layers settle and come to room temp later on. I wrote an entire post that really goes into my process and why I don’t chill them most of the time and the importance of letting your cake layers settle if you’d like to check it out. It’s too much to write here but here’s the link to the post: iscreamforbuttercream.com/should-i-refrigerate-my-cake-before-decorating/
Of course if the cake has perishable filling then it will have to be chilled. Also everyone has their own methods that work for them so I always say to do what works best for you. Don’t think that you have to do it a certain way. Hope that helps!
Is your vanilla recipe on your page
Here's a link to the post on my site with the printable recipe: iscreamforbuttercream.com/favorite-vanilla-bean-cake/
What size is your cake tins?
Libby Coleman For this cake I used 6 inch round cake pans that were 2 inches deep.
Would it be okay to use a center dowel that doesn't go thru the top cakes?
It would be better if the center dowel went all the way through all the layers and into the bottom cake base. The center dowel is there to provide support so the cake doesn't tip over or shift since it'll be so tall. Just adding a center dowel through the bottom layers may not give it enough stability. You'd just have to be very careful moving it around since it would be more likely to wobble a bit.
Hello what is the height of this cake ?
Where can I purchase a cake comb (smoother) for a double barrel cake?
I get my smoothers from Amazon. There is a link in the description of the video that will take you to the post. I have a list of supplies there with links to some options. Just make sure to look at the measurements, so that you get one that will be tall enough.
Where did you get your large icing smoother from?
laura mcgee The yellowish plastic one I got from Amazon and the green handled one is from a hardware store. It’s actually some type of putty trowel.