So glad I go back and watch tutorials I missed before I discovered your channel ☺. This cake is gorgeous. I can even imagine it a few teirs higher for a real wedding. I hope your family realizes how lucky they are to get to eat your creations. Wish me luck finding the rest of the series that goes along with this one. Thank you for sharing and keep on caking 💜
@@sophisticakesbymary I have a 50th birthday cake to do in November and, I think, it’s going to be a 6” on top of an 8” cake. I was told that they want the top tier to be gluten free for the birthday girl, but then they’re also inviting 25 guests. Does that sound like I’ve got the right size cake? I ‘m wondering how this design might translate, using thin fondant rolled across a texture mat and then torn on one edge and placed on the cakes, in place of the buttercream sections that create the fault line. Not sure if I made that clear. 🤪
It was a while ago, so I would have to guess I used the Hobby Lobby brand color using soft pink, ivory and maybe a touch of the peach. The Flowers I got at Micheals.
WowWOwWOW another amazing video! Can't stop watching your fantasy video's How can I make this cake to serve 25 people what size cake would you use. Thank you so much for sharing. You are fabulous 👌 BTW what are you spraying and why 💕
Hi! So first I will yell you I am spraying water on the buttercream to help me smooth it out;) For 25 servings you could either do a 3 layer 10" or a 4-5 layer 8". For the taller version the slices would be more narrow. And thanks so much for watching!
@@sophisticakesbymary Sorry I don't understand? That would make it larger than your cake. Maybe I'm not understand it. To serve 25 people what size would I make the top cake and what size would I make the bottom cake 🥮 Thank you for your response. I truly appreciate 🙏
Well shoot I am sorry! I going by a single tier for some reason. I have been sick and not thinking very clearly apparently! I would do a 3 layer 6" on top and a 3 layer 8" on the bottom.
@@sophisticakesbymary Thank you Mary, I understand how busy you must be no need to apologise. I appreciated 🙏 your response. Hope you are feeling better Stay safe and keep up your amazing work ❤
I love watching your videos. What I would like to know is how you would cut this two-tier cake to get 60 servings. I have the most trouble with knowing how many people I can feed with a cake and I would not have thought I could get 60 servings out of an 8 inch and 6 inch cake, even if they were each three layers. Can you show us?
Thank you! I am actually holding off on sharing recipes right now since we use a lot of them at the bakery I work at. I dont want to step on my bosses toes;) I am going to talk to her about it. So maybe soon!
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
So glad I go back and watch tutorials I missed before I discovered your channel ☺. This cake is gorgeous. I can even imagine it a few teirs higher for a real wedding. I hope your family realizes how lucky they are to get to eat your creations. Wish me luck finding the rest of the series that goes along with this one. Thank you for sharing and keep on caking 💜
Absolutely beautiful!
Mary that is gorgeous!
Sou do Brasil , sou sua fã adoro seus trabalhos parabéns.
how pretty! what color did you use for that blush color? I love it!
Thank you;) I think I just used pale pink and ivory. A little heavier with the ivory to get it past the blush stage.
@@sophisticakesbymary thank you! very pretty!
Oh my word what a stunning cake. This is what I would love if I was getting married. Absolutely beautiful. Thank you xx 🥰🥰
I really love your work and the way you show it.
Thank you very much!
What a beautiful cake!
Thank you;)
Great work thanks for sharing
Beautiful cake 🥰🥰🥰
And ooh, I LOVE the music 💖💖💕
Thank you:):)
Beautiful !!!!!
Love your techniques, thank you for sharing🙏Sending my love from Puerto Rico 💕
Hello Puerto Rico!! Thank you so much for watching:)
That is such a beautiful cake 😍 Thank you for sharing.
Ooh Mary!! 😍😍You are phenomenal
Oh thank you!
I love it! So, there’s no need to wrap the stems of silk flowers before placing into the cake? I wasn’t sure.
If this were for an order and not just for a tutorial, I would wrap them. There are no pesticides, but it is more sanitary you know?
@@sophisticakesbymary I have a 50th birthday cake to do in November and, I think, it’s going to be a 6” on top of an 8” cake. I was told that they want the top tier to be gluten free for the birthday girl, but then they’re also inviting 25 guests. Does that sound like I’ve got the right size cake? I ‘m wondering how this design might translate, using thin fondant rolled across a texture mat and then torn on one edge and placed on the cakes, in place of the buttercream sections that create the fault line. Not sure if I made that clear. 🤪
Yeah I think you are on track and that sounds like a great design and sizing. I turn 50 on November too;):)
@@sophisticakesbymary oh.....well Happy Birthday ahead of time! 🥳🎂 Who makes your birthday cake?
@@joannjacquin4983 Thanks;) I usually have one of my other baker friends hook me up, but I think my boss has plans this time.
What color did you use to make the peachy pink and where are you getting these beautiful silk flowers?
It was a while ago, so I would have to guess I used the Hobby Lobby brand color using soft pink, ivory and maybe a touch of the peach. The Flowers I got at Micheals.
Beautiful, I love it! 🥰
Thank you:)
Just wow
Very pretty
WowWOwWOW another amazing video! Can't stop watching your fantasy video's How can I make this cake to serve 25 people what size cake would you use. Thank you so much for sharing. You are fabulous 👌 BTW what are you spraying and why 💕
Hi! So first I will yell you I am spraying water on the buttercream to help me smooth it out;) For 25 servings you could either do a 3 layer 10" or a 4-5 layer 8". For the taller version the slices would be more narrow. And thanks so much for watching!
@@sophisticakesbymary Sorry I don't understand? That would make it larger than your cake. Maybe I'm not understand it. To serve 25 people what size would I make the top cake and what size would I make the bottom cake 🥮 Thank you for your response. I truly appreciate 🙏
Well shoot I am sorry! I going by a single tier for some reason. I have been sick and not thinking very clearly apparently! I would do a 3 layer 6" on top and a 3 layer 8" on the bottom.
@@sophisticakesbymary Thank you Mary, I understand how busy you must be no need to apologise. I appreciated 🙏 your response. Hope you are feeling better Stay safe and keep up your amazing work ❤
Beautiful work! I didn’t get what u spraying on, I’m guessing it’s water to help smooth buttercream?
Thank you, and yes you are right about the water;)
Is that water your spraying on the cake?
I love watching your videos. What I would like to know is how you would cut this two-tier cake to get 60 servings. I have the most trouble with knowing how many people I can feed with a cake and I would not have thought I could get 60 servings out of an 8 inch and 6 inch cake, even if they were each three layers. Can you show us?
At some point I would like to do that;) I tell people to cut 1" by 1" slices since they are tall.
Hi Mary amazing cake- new subscriber to your channel. Do you mind sharing where you got your flowers from? 🥰
Hi there! Welcome! I believe I got most of these flowers at Micheals craft store.
Thanks for sharing
What are you spraying on the cake while smoothening
That is just water;)
@@sophisticakesbymary Thank you so much
Beautiful cake..😍😍😍👌👌👌
Can u please share your vanilla cake recipe.. the marble one..
Will really appreciate
I would but we use these recipes at the bakery I work at:( THey are mine, but I don't want to step on my bosses toes. Maybe someday I will share!
Hi Mary, what its in the bottle that you use for spray?
That is just water;) Iy helps me smooth the buttercream.
👍👍👍😍😍😍
What BC do you use?
I use an all butter American buttercream;)
Wow look yummy ur cake i love the recipe if u can share thanks a lot by the way im new sub☝️❤🇵🇭
Thank you! I am actually holding off on sharing recipes right now since we use a lot of them at the bakery I work at. I dont want to step on my bosses toes;) I am going to talk to her about it. So maybe soon!