How To Level And Tort Cakes The Krazy Kool Cakes Way
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- Опубликовано: 30 июл 2013
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Your teaching ability is very good and detailed. I'm a sewing teacher and I am picky about how to teach. You are very good and I will be using your techniques in this next phase of my life. Thank you. Nadyne
I appreciate that very much Nadyne! Thank you so much for the wonderful feedback. :)
Que hermosos tus vizcocho sin nada de barriga ❤
The explanation is always so precise and scientific, that's why your tutorials stand out above most others out there! Another home run Laura!!
Hi Caroline! Thank you! Glad you like our work and vids! That's awesome info to know!! Thanks! :)
I always have a heck of a time with my leveler! Never even thought to try it this way...Thank you so much!
It's our pleasure! Thank you! :)
Simply the best as always Laura! Your tutorials are always so helpful and full of tips THANKS so much!!
You're very kind Linda! Thank you so much! :) Glad you enjoy them.
Love all your tutorials thank for sharing!!!
Wonderfully explained ! Thank you.
We appreciate the great feedback! Thank you for watching! :)
I have the same leveler but with 2 wires, Iv'e had it for years and just now, watching your video I understand why my cakes always get wavy. :D You never stop learning! Thank you for this video! // hugs from Sweden
+Mamma Anka Hi Anka! It's my pleasure! Hugs to you in Sweden! :)
It's my pleasure Sara! Thank you! :)
Thank you so much for another great tutorial!!!!
More than 10 years with that cake leveler from Wilton! Lol, now thanks to you we will use it efficiently, gracias! tus videos son muy informativos y profesionales.
+Selene Moreno Thanks for watching Selene! :)
Very helpful Laura, thank you so much.
+Ivonne Perez Thank you Ivonne! :)
You are so welcome Regine! That's AWESOME! Keep up the good work! :)
Very well explained, kept repeating making it easy to understand.well done and thank you. ☘️☘️☘️ Best Wishes from Ireland
You're very welcome Mary! I'm so glad you liked it! I appreciate you watching. :)
Laura, this video was extremely helpful! I have had many fights with my leveler, lol! I've always hoped you would show us how you level your layers. Thank you so very much!
Thank you for the tutorials!!! Amazing
You're very welcome Silvia! Thank you for watching! :)
De nada amiguita!!! I'm so happy you liked it! Love ya! :)
Great teacher ! Thank you very much for sharing.
You're super kind! Thank you! :)
OMG... Always liking for your videos.. Like the way you guys work... God bless you and husband ♥️
Thank you Marisol! We appreciate that! God bless you too! :)
Your tutorials helped me to make my sons Mickey fondant cake last yr. Turned out great. Ty!
That's wonderful! So glad the tutorial helped. God bless you! :)
You are VERY welcome! Thank you! :)
Thanks for this
very thorough, thank you so much
Glad you enjoyed it! Thank you so much! :)
I have been up for the last 4 hours watching your tutorials. Awesome job, I have learned a lot from your videos!! Thank you for sharing!
Hi Myka! Thank you SO MUCH for watching! I'm so happy you're enjoying them! It's our pleasure to share! God bless! :)
Thank you! Yes always. :)
Another fantastic video! Great tips! I have used this cake leveler many many times. In fact one of them broke. My cake was too dense to handle it. If I had used your method of using just the edge, it would not have broken. Thank you! Beautiful cakes!!
Thank you Julie! glad you liked it! Glad you found it helpful. :)
You guys always have awesome tutorials.Thanks for sharing your knowledge : D
You're awesome! Thank you so much! :)
Hi, Caroline here, I love your work and videos! I have been caking customs cakes for a little over a year. When I bake my cakes (usually at 350 degrees) I turn the oven up to 375 and let the cake bake here for the first 5 mins..it allows for a slightly higher rising cake and avoids those stubborn holes :) God bless
Haha! Now you can make peace with your leveler. Love your leveler. Haha! Glad you liked the video. :)
Thank you so much. Well done
You're very welcome Elizabeth! Thank you! :)
Is amazing class love your videos thanks !!😉
Thank you Leo!!!! :)
This is the first video I have watched of yours, very impressed by your teaching method first class. Thank you so much from the UK I will certainly be looking at your other videos and no doubt be soaking up all your knowledge you have passed on. June
Thank you so much June! We appreciate you watching! :)
Gracias Maya! :)
this is such an awesome tutorial. i cant stop watching all your videos ;) thank you for sharing your techniques!
That's very kind of you Mary! Thank you so much! :)
Wow what a great tip!:) I would always go across the whole cake and it would fall apart right when I was about to finished thank you so much for this tip I will definitely do it the crazy cool cakes way now lol!:)
Glad you liked the tutorial Jessica! Thank you! :)
Thankyou sooo much soo helpful... I'm making my sons wedding cake soon and you have helped so much you are a great teacher 👏🏻👏🏻 Thankyou for the time you take to show every detail. Bless you both.
I'm so glad it helped Ellen! God bless you too! :)
You guys are the best tutorial ever 😘😘😘
Thank you Malinga! :)
Thank you Mayra! :)
Awesome tutorial. And your hubby does a great job with the camera work too.
Very good explanation. 👍👍
I appreciate that Marie! Thank you so much! :)
thanks a lot for the details. wow. you're superb and fast
You're very welcome! Thank you for watching! :)
Great !
Thank you for watching! Thank you! :)
Could you please share your cake recipes they are so nice and firm. Mine are just so flimsy.
We have the same first name,and i love how you decorate your cakes.Thank you for the great videos.
Thank you so much! :)
Great instructional video. You are very organized, detailed, and clear.
I appreciate that Richard! Thank you VERY much! Glad you enjoyed it. :)
You're very welcome. To make sure they all rise "about" the same size, just make sure to fill the pans at the same height. They won't come out the same if you're filling the pans with different amounts. Make sense? Yeah, sometimes you have to make more batter. There's no wastage around here. We always make the extra batter and feed the birds in the neighborhood. LOL. :)
you are awesome !!!! great tutorial !!!! thank you :D
Thank you Gabriela! :)
thank you so much for sharing.. I love your videos. you make it look so easy. my dream is to make a cake from scratch and finish it off with fondant.. I listen to everything you say and pick up some tips along the way.. thank you
You're very welcome! Thank you! :)
Thanks for this tutorial!!! I almost bought that leveler but wasn't sure how to use it or if it was even worth it. But I'm definitely going to purchase it now. You are awesome!!
Very kind of you Shae! Thank you! :)
Thank you so much for this video. I have considered purchasing this slicer but was afraid it wouldn't work. Now I know I can go ahead and purchase it with confidence. I sincerely thank you.
You're very welcome Shelby! :) Thank you!
Thank you so much! To make your cakes at this height, like I mentioned in the video, just fill your cakes with batter a little more than half ways. :)
You are very welcome! :)
Best explanation ever, Now I can go and buy this leveler :D Thanks a lot
+Perla You're very welcome Perla! :)
+Krazy Kool Cakes & Designs :)
Thank you! I suppose it's just the type of cake we make. We use parchment paper at the bottom and no cooking spray at all. It doesn't need it. :)
Yes of course. :)
Thank you so much for the tips cause i use that cutter but always at the ends tear my cake! Thank you 😃👍🏼
You are very welcome! Thank you for watching! :)
You're very welcome! :)
Great tutorial-I had thos ripples in my cakes when I 1st started to layer my cakes...I wish I would have seen this video first! Great job!
Thank you Nikki! :)
You're welcome!
Hola! Love the way you explain every step on your tutorials! Just wondering, if you could share a cake recipie with your fans like the one used here in this tutorial! Also how much cake batter do you put on your molds like in your 6,8,10 etc.... Thank you!!!!!!!
Thank for being generous and sharing what you know, I am making my birthday cake next week please with me luck
It's my pleasure! God bless! :)
Thanks! Keep the wonderful videos coming! Can your show how you box and transport a tier cake in 75+ degree weather
I've had a couple break on me too. I bought the larger heavy duty wilton one that has the large blade and didn't like it at all. :( So, I just bough another one like the one in the video. :)
Hola Laurapoopie.me dio mucha emocion saber k habla Español mil gracias x todos las tecnicas q usted usa en sus pasteles estan divinos voy haser un pastel de boda y la verdad tengo miedo pero voy asegir sus consejos deseme mucha suerte y gracias de nuevo q tenga muy bonito dia un abrazo desde San Diego California
+Claudia Ayala Hola Claudia! De nada y gracias por sus lindas palabras! Nunca tengas miedo. Recuerda que con Dios TODO es posible. :) Un abrazo amiga! :)
Cake pops, cake balls, etc. :)
Wow!! This sure helps a lot Laura!! You are such a professional!! I admire you, I've told you that many times!! I appreciate you sharing this with us!!! Thank u amigita de todo corazon!! {{hugs}} Yaneri
Hola Laura.
En primer lugar felicitarte por tus trabajos tan maravillosos y por los tutoriales tan buenos y didacticos que haces.
Este tipo de tarta, no hay una forma más sencilla de decorarla? Tú lo haces muy facil pero la realidad no es así.
Me encantaría ver más videos tutoriales tuyos.
Gracias por compartir con nosotros tus trabajos.
Muchas gracias.
Un saludo
Hola y gracias por tus lindas palabras. En este video solo enseño como nivelar los pasteles individuales. Este tutorial no tiene ninguna clase de decoración. Hay muchas maneras de decorar pasteles. Solo se trata de la preferencia individual de cada persona. Estaba usted hablando de un pastel en particular? Todo lo que enseño yo en mis videos es exactamente como le enseño. Si se VE fácil, es porque ES fácil. :)
Muchas gracias, por tú contestación.
Escribes en español? o se me ha traducido automáticamente?
So glad I found YOU! You are great and so are your vids....do you frizz the cakes before doing this?
Hi Eylin, this tutorial is on torting and leveling cakes....
Love the video very helpful. Now how do you get your cakes to band so leveled and the texture looks spongy not to soft or crumbling.
The MAIN ingredient in that recipe IS the potato starch. LOL. That's why your cakes came out flimsy and broke. Don't substitute the potato starch. I LOVE this recipe. It's the BEST I've EVER had. Try doing it the right way and you'll like it. :)
Glad you found me too! I think you meant "freeze"? Conjelar verdad quizo decor? No, I never freeze my cakes. There's no need to freeze them. :)
You are VERY welcome! Actually, you would tort the square cakes the exact same way. :)
Hi Laura
I was wondering if you can tell me or send me a link to where I can purchase the cake pans you use. Your cakes come out so beautifully, thanks
Hi Erika, I don't think you're necessarily doing anything wrong. It's just the recipe you are using is too moist or crumbly. Some cakes just aren't meant to be iced or don't hold together well. Try using a denser cake recipe. :)
Thank you for posting this tutorial.. I now have three levelers and I hate them all! The one you used in the video is the one that I have had the most success with but still not great results. Now I will try it with your method and hope I have more success. Would you consider doing a leveling tuturial part two but using square cakes?
Cakey Love from the UK! x
Loved the video. Do you always use 3 cakes for your tiers and 3 in deep pans?
Love your videos so helpful better than wilton classes you are so detailed that's what I love!!! I have a cake leveler never really knew how to use it until I watched your video..I cant wait to use it next time..what size cake pan did you use! what are the dimensions and how much batter?
Glad you enjoyed it T! Most of our cake pans are 2" in height. We only fill them a little more than halfway. :)
I am in love with Warren Brown.Love that he uses a pink mixer. LOL Your cakes sides come out so straight! Can't figure out if its your pans, or if you use wet bands around pans,measure amounts going in pan or if it's just that you're perfect at EVERYTHING you do. LOL And by the way, you must have the happiest birds around :)
Thank you Linda! Love him too! LOL. I just found out he cut his dreads… :( I'm not too sure either what it is that causes them to come out so straight. I think it's a combination of oven placement (middle rack), pans, and the recipe. I'm positive I don't have anything to do with it. LOL. We quit feeding the birds. They were getting too fat and probably diabetic. I came to the conclusion I was probably doing them more harm than good. LOL. :)
OH NO, NO DREADS! :( I use magic line pans. What do you use and do you collar the sides of cake with paper?
Do you make mud cakes for clients? After 2 different recipes and 3 tries. I finally made my first successful one this week.(I think) :) WOW, IT'S DELISH!
I'm not sure if they are suppose to rise like a normal cake or sink once taken out of the oven. Mine pulled away from sides of pan and shrunk once cooled.
Linda Noddin I only line the pans at the bottom with parchment paper. Never made a mud cake before. :)
Hi Debbie! Don't worry, you didn't miss it. LOL. Have you heard of Warren Brown from Cake Love? I use A LOT of his recipes. This is his vanilla butter cake. Check out his video here on youtube and/OR I would highly recommend you buy the book "Cake Love". You'll love all of his recipes. :)
Hi Laura, I had one of those and it broke, so I had to get the wilton more heavier duty kind.
Just fill your cake pans a little more than half way. If that's happening to you, that means you're leaving them in the oven TOO long. :)
Hi, Great tutorial again! Thank you very much. i am learning soo much thing from you. can you pls show us How do you make your cakes at that height? pls if u can. Thanks again.
Floor? Or flour? Haha. We use several kinds depending on the recipe. The ones you saw in the video however are made with unbleached. :)
Hi Carrie! The buttercream I use is posted underneath my icing videos. I don't like Crisco either which is why I NEVER use it. LOL. Whatever you do, DON'T use Crisco in your buttercream. The icing really isn't what makes your cakes level. It all has to do with how YOU ice your cakes. Your technique. You're very welcome! God bless! :)
Hi, When are you touting, before or after freezing? Touting then wrapping and freezing? Thanks for your help.
Hi Corrina! Thank you for your question. We never freeze our cakes. We only refrigerate. We tort them cold straight out of the fridge. After torting we don't wrap them because we immediately ice them at that point. Hope that helps and thanks for watching. :)
Ahhh I wish I could work for you!
Somehow I missed your cake recipe. They look so moist and tasty. When i look at most tutorials there cake look dry or dense or both. Will you share with me the 8 inch cake recipe.
I have one of those cake levelers, just got it at Wal Mart for $4.00!
Thank you so very much I love all your videos I certainly click subscribe with the quickness . Lol I will be making my daughter's 3 rd birthday cake Dora theme , I was just wondering what kind of cake mix do you use ?
Thank you so much! All of our recipes are scratch recipes but you should be able to do this with any type of cake. :)
I love your channel and I'm a new learner and subscriber. How long do you let your cake cool BEFORE you torte/level it?
Thank you Griselda! We leave our cakes wrapped in plastic wrap for several hours in the fridge. Sometimes even over night before we ice the next morning. :) Thanks for watching!
HI, Laura! I was wondering if you had posted they two types of buttercream you are using in this video. I am not fond of Crisco in my icing but if it makes it more level I will try anything. Could you please repost or let us know! Thanks so much! This video helped tons!
Great tutorial!! How would you recommend doing this on a rectangular cake? Thanks
Thank you so much! I would use the same fast movement, however of course you can't turn the rectangular cake so I would just carefully cut from one side to the other. Hope that helps! :)
Hi Laura! How do you get your cakes to bake so flat? Mine always have a dome. Thanks for your help.
Hi Gricelda! Most of our cakes have a dome too, LOL, it's just that this particular recipe is a butter cake recipe and always comes out pretty flat. :)
Lovely cakes, they look sooo good!. I would love to see a tutorial for one of your cake recipes. The same thing would happen to me, my cake would sink in the middle I learn by using less baking powder my cakes didn't sink or cracked in the middle. The problem I'm still having with my cakes some recipes come out too soft and they crumble and break to much. What could I be doing wrong?
I just discovered your videos and I'm so glad I did! I'm getting much more information here than I ever did in classes! Thank you!
I do have one question - I saw in an earlier comment that you just use the parchment and don't spray your pans as a result. So I just want to be sure - you don't have any problems with your cakes sticking to the sides of the pan? I've noticed that when I use any kind of spray or grease, I wind up with crusty sides to my cakes which make it very difficult to tort them. I think this would solve that problem but I'm worried about the sides sticking. Thank you!
Glad you found me Lisa! Thank you for your kind words. :) The cakes do not stick like you would imagine. We use a small spatula and run it through the sides and that's enough to loosen it. Doesn't destroy our cakes. :) You are very welcome!
laurapoopie
how many cups of batter do you use for your 8x2 inch cake pans. many thanks
I didn't have a leveler so I inserted cardboard disks after removing the cooled cakes. I then placed the cakes back in so that I could use the rim of the pan as a guide to cut off the domes.
Innovation at its finest Carol! That's good thinking. :)
Hi Laura! I am so happy to have found your RUclips channel! I love baking and you've inspired me that much more!
I have an issue when I bake my cakes especially 8" and higher I end up having the my middle of my cakes raw or they come out hard and looking undercooked. Do you have any recommendation on your cake pans, heating methods and cake batter recipes?
Your respond would help tremendously, thank you!
Hi Zulma! Glad you found me too! :) Glad we inspire you! If our cakes are larger than 10", I would recommend baking one by one in the oven and right in the middle. Try using a baking core as well. :)