Hey everyone, hope you enjoyed this detail star tip cake decorating class. Have you seen our Korean piping tips vs standard piping tips video yet ? ruclips.net/video/Mz2Tgpjmolk/видео.html
Hi Anzi! Thanks for the encouraging words and we are so glad you like our teaching style and tutorials. I love lots of detail so I always try to put a lot in our videos!
Loving this video. I have been wanting to try the cake decorating for some time. Finally found this great video with so much detailed information after searching for a while. ❤
Hi! We are using a simple or American style buttercream in this video. There are many recipes available online for this type of buttercream. We share our recipe for our paid students. If you are interested in yearly membership to our school you can check out what it includes at our school site www.cakedecoratingschool.com
Such a nice channel, sometimes i try to put some cream and when take the bag back a little the cream release from the cake, especially for small stars, what should i do?
Hi! that is a problem we all have at times. It can be a few things. To some extent it can be the frosting. Sometimes when I'm using some that are drier(like royal) or that crust they aren't as tacky and can come back with the bag instead of staying where they are piped. Other common culprits are holding the tip a bit to far from the surface, it can decrease the area of contact the frosting has making it more likely for part or all of it not to stick. this can also happen to me when I'm piping to quickly, making sure that you've released pressure from the bag and are no longer squeezing and then moving away slowly makes it less likely that part of a detail will detach. Lastly this happens at times when I'm trying to make things like stars that are very tiny and have fine ridges, since the detail is so small it might not have enough surface area to stick properly and some times the answer is to make them a bit larger. Hope this helps and Happy Decorating!!!
Yes you can make larger batches. We make super large recipes of this in our 20qt mixer. You will most likely be limited by what size mixer you have. It can be stored int he fridge. It's shelf life will be determined by the kind of buttercream you are making. We are using a simple or American style which can be kept for two weeks in the fridge and 2 months in the freezer.
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Hey everyone, hope you enjoyed this detail star tip cake decorating class. Have you seen our Korean piping tips vs standard piping tips video yet ? ruclips.net/video/Mz2Tgpjmolk/видео.html
You are a great teacher. Just in time for me to make a birthday cake in less than a week for a special friend!
good luck with the birthday cake project it sounds like your friend is in for a real treat!
You are the best cake decorator. You teach very well. I love your style of Turing.
Thank you for your site. I love it and appreciate it from the bottom of my heart.
Hi Anzi! Thanks for the encouraging words and we are so glad you like our teaching style and tutorials. I love lots of detail so I always try to put a lot in our videos!
@@CakeDecoratingSchool so glad you understand my finger mistake too. You are amazing. Please continue teaching us. Love it a lot.🌹
Thank God i found this channel this is so underrated!!!!
thanks and so glad you are enjoying our videos!
You are the best Instructor I have come across on the internet, and believe me I have DL and saved many. Thank you so much!!
Aww... Thank you so much! You are too kind and we are glad that you are enjoying our videos!
Loving this video. I have been wanting to try the cake decorating for some time. Finally found this great video with so much detailed information after searching for a while. ❤
You are so welcome! and we are so glad you found us and our content and thanks for watching!
Thank you for putting your videos up. You are a wonderful teacher, you explain everything clearly. So glad I found this channel.
thank you for the kind words and we are glad to have you here!
this is superb!! thank you so much for your tutorial ❤❤
You're welcome 😊
Thank you ❤
You're welcome 😊
You're a very good teacher.
Thank you! 😃
Awesome awesome tutorial underrated I love it x1000
thanks so glad you enjoyed!
I will definitely do this design for mother's day
sounds like the mom in your life is in for a treat this year! best of luck and hope you all have a wonderful day!
@CakeDecoratingSchool thank you 😊
Awesome tutorial. Thank you!
You are so welcome!
Great video and information! ❤
Glad it was helpful!
Sehr schön erklärt Vielen Dank dafür❤
you are very welcome!
Danke
Thanku for sharing ❤ can you show us how to make butter cream? Thanks 😊
Hi! We are using a simple or American style buttercream in this video. There are many recipes available online for this type of buttercream. We share our recipe for our paid students. If you are interested in yearly membership to our school you can check out what it includes at our school site www.cakedecoratingschool.com
@@CakeDecoratingSchool thanku so much
Such a nice channel, sometimes i try to put some cream and when take the bag back a little the cream release from the cake, especially for small stars, what should i do?
Hi! that is a problem we all have at times. It can be a few things. To some extent it can be the frosting. Sometimes when I'm using some that are drier(like royal) or that crust they aren't as tacky and can come back with the bag instead of staying where they are piped. Other common culprits are holding the tip a bit to far from the surface, it can decrease the area of contact the frosting has making it more likely for part or all of it not to stick. this can also happen to me when I'm piping to quickly, making sure that you've released pressure from the bag and are no longer squeezing and then moving away slowly makes it less likely that part of a detail will detach. Lastly this happens at times when I'm trying to make things like stars that are very tiny and have fine ridges, since the detail is so small it might not have enough surface area to stick properly and some times the answer is to make them a bit larger. Hope this helps and Happy Decorating!!!
@@CakeDecoratingSchool thanks a lot for the perfect answer
you are so welcome!
Can we do deco without chilling the frosted cake?
you can but it always makes it easier to work on a firm surface.
Can you make big batches of buttercream and keep for a couple days in fridge? What would be that process??
Yes you can make larger batches. We make super large recipes of this in our 20qt mixer. You will most likely be limited by what size mixer you have. It can be stored int he fridge. It's shelf life will be determined by the kind of buttercream you are making. We are using a simple or American style which can be kept for two weeks in the fridge and 2 months in the freezer.
What if the cake start to sweats while piping? Any methods to prevent it?
cakes usually only sweat if you have an extreme temperature difference. I typically work in a room that is climate controlled and it's not an issue.
@@CakeDecoratingSchool thank you for the reply..keep up your awesome work..learnt so much from you😊❤️
You didn’t put an Oreo between the mounds..😅😅😅😅😅
Pless ln ameharic
Thank you ❤
You're welcome 😊