* Use an electric/battery turning lazy-Susan so you only need to focus on using/holding the scraper - and not having to be turning the base with the other hand. With the auto turning base it also keeps the start/stop hand turning “waving” and stop/start indents on the sides to a minimum. After applying the frosting (no smoothing) - before using the scraper - chill the cake in the refrigerator for 5 minutes. ALSO: When a lot of frosting collects on the scraper, not only remove the excess - but rinse it in a bowl of water so it’s 100% clean again as you continue. No matter - the frosting scraper is excellent for the crumb coat. TIP 1: Have the cardboard base 1/4-inch (or more) wider all around than the width of the actual cake layer e.g. perfectly round cardboard base is 8.5” - or less - place 8” cake dead center for depth of side frosting. The cardboard base will bumper the scraper base and keep the scraper at an exact distance and depth of frosting. TIP 2: For an ABSOLUTE smooth and evenly frosted cake top using the scraper - after removing any general globs of frosting but leaving excess - place a perfectly round - size of cake width - piece of “chilled” waxed paper or parchment dead center atop the cake. Then use the scraper - by letting the scraper press on the paper instead of directly on the frosting it will evenly “ooze” the excess frosting to the sides removing any bubbles or uneven indents causes by buildup - after the top is perfectly smooth and square to the cake sides - leave the paper on - and chill the cake for 5-minutes or more before removing the paper - this prevents any frosting from pulling up or creating “hills” or knolls from suction. Hope this makes sense. You’re so helpful, kind, inspiring and fun. I hope the major wildfires are not near you in Australia.
Using a cake board the same size as your cakes under the rounds makes it so much easier to use. You don't have to worry about digging into the cake as you scrape and keeps the frosting even. Best $25 I've ever spent.
Hi Rosie!! I actually own this scrapper (in pink!). I’ve honestly only used once, went back to my scraper. I think more frosting than I usually use is needed for this tool to work well
I have had one for about a year, and very happy with it. just check you have your two sections together properly you should get very sharp edges. There should be no gap between the two. Try it with ganache it works amazing.
Hi Rosie, You need to put it on a cake board or gnache plate slightly bigger than your cake and also hold the Pro Froster by the lump at the bottom to get even pressure. I made the mistake the first few times doing it the way you are but once I learn how to do it correctly it has worked perfectly every time.
@@Rosiesdessertspot The consistency of the frosting is also key to using the Pro-Froster. I prefer to use it with ganache only on a chilled cake and the final layer to be smoothed has to be soooo much runnier than you would normally be comfortable with. But you just apply it liberally and the Pro-Froster does the rest! I've also used it with buttercream, and from the looks of things your buttercream looks a little bit too stiff, needs a little bit more water or milk to thin it down. Again a cooled cake works better because the thinner layer will come off easier but also set at the same time so it shouldn't just run off the side. Also agree with Alison's comment that you need to put it on a base board first so the froster has something to rest against, and also trim the cake down to fit just inside the rim of the board so there's a liberal amount of frosting between the cake and the froster. It takes some practice but it does work! I still prefer to use acrylics though as they are just easier to use
Me and my 5 year old daughter watch your nice videos and today we were watching it obviously not live and when u said that u guys can ask any questions she started her question " why do u make a cake " a serious question obviously .. but I couldn't stop laughing as I hadn't told her that u can't hear her .. thanks for this video !
Every time I see an ad for these types of tools it makes it look so much more complicated than it should be lol. I feel like using a cardboard round that's the same size with a scraper gives you so much more control.
I have one. It was very frustrating to use. I ended up using the pro ice then finishing with a scraper. I did get nice sharp edges though. They do recommend dirty icing it and chilling it first on the website.
ahh awesome, thanks so much for sharing your experience and the tip! Will keep this in mind. So many people have been generous enough to share some tips with this tool, I think if I fail after reading all the wonderful comments, then it's me not the tool lol
I have watched other videos and I have not used it yet because I wanted to read up on it before I tried it. The one thing I noticed was that they all started out with much more frosting then you did. Maybe that might help you with it . After they did a crumb coat
I've made frosting with shortening and it holds up sooooooo well!!!! But i had ppl scrape it off instead of eating it. I just thought it was weird to be eating shortening 😳😳😳
lol I know what you mean hun, everyone tends to leave the frosting on the plate. Which is actually a good thing if you think about it.. It's really just there to look pretty I guess. one less mouthful of sugar haha
Using high-ratio shortening, which I’ve never seen at a grocery store, makes a world of difference. I can only find the standard Crisco kind at the grocery store. I bought my high-ratio at a cake supply store.
I love the wilton bake strips!!! The only thing i dont like is those individual Wilton food gel colors they have at Wal-Mart. They turn my frostings into a watery mess 😥😥😥😥
Hi Rosie, that tool is a disaster for me. You also do so much better with your acrylic scraper and much faster than with that thing. Lol, anyway, thank you for sharing that try. I laugh a little. Much love!
UHHHH If someone just didnt know how to smooth a cake, it would really help them. and with practice im sure it would get better. i bought one and have not tried it it. THank you look forward to your next VID on it.
Hi, stick with acrylic disks. That thing appears to be too time consuming, difficult to use compared to other methods, and generally meh. Totally enjoyed the video.
Hi, Rosie. Thanks again for another lively chat. You look so cute and adorable with a ponytail. What tools are best for cutting cakes into different shapes? Keep on dreaming and never stop believing, sweetie.
Thanks so much for the awesome comment buddy! A number of different tools can be used, depending what shapes you would like to create :) a stencil and a simple serrated knife usually does the trick!
Hey Rebecca, it all comes down to personal preference really :) I was also conscious of how much buttercream I had to work with and didn't want it to go to waste in the middle of the cake haha.
Hi hun, this is vegetable shortening rather than lard :) unfortunately vegetable shortening based buttercream does not crust. If you prefer a crusting buttercream, you are better off going an all butter based buttercream or chocolate ganache.
Rosie's Dessert Spot I do not want the crust I want something soft the the cake to look smooth when I scrape it. Thank you so much. U have so much talent!!! U have any online class?
* Use an electric/battery turning lazy-Susan so you only need to focus on using/holding the scraper - and not having to be turning the base with the other hand. With the auto turning base it also keeps the start/stop hand turning “waving” and stop/start indents on the sides to a minimum.
After applying the frosting (no smoothing) - before using the scraper - chill the cake in the refrigerator for 5 minutes. ALSO: When a lot of frosting collects on the scraper, not only remove the excess - but rinse it in a bowl of water so it’s 100% clean again as you continue. No matter - the frosting scraper is excellent for the crumb coat.
TIP 1: Have the cardboard base 1/4-inch (or more) wider all around than the width of the actual cake layer e.g. perfectly round cardboard base is 8.5” - or less - place 8” cake dead center for depth of side frosting. The cardboard base will bumper the scraper base and keep the scraper at an exact distance and depth of frosting.
TIP 2: For an ABSOLUTE smooth and evenly frosted cake top using the scraper - after removing any general globs of frosting but leaving excess - place a perfectly round - size of cake width - piece of “chilled” waxed paper or parchment dead center atop the cake. Then use the scraper - by letting the scraper press on the paper instead of directly on the frosting it will evenly “ooze” the excess frosting to the sides removing any bubbles or uneven indents causes by buildup - after the top is perfectly smooth and square to the cake sides - leave the paper on - and chill the cake for 5-minutes or more before removing the paper - this prevents any frosting from pulling up or creating “hills” or knolls from suction. Hope this makes sense.
You’re so helpful, kind, inspiring and fun.
I hope the major wildfires are not near you in Australia.
Thank you for this!!!
Using a cake board the same size as your cakes under the rounds makes it so much easier to use. You don't have to worry about digging into the cake as you scrape and keeps the frosting even. Best $25 I've ever spent.
ohhh yass thank you so much for the tip hun!
Hi Rosie!! I actually own this scrapper (in pink!). I’ve honestly only used once, went back to my scraper. I think more frosting than I usually use is needed for this tool to work well
Which scraper
I have had one for about a year, and very happy with it. just check you have your two sections together properly you should get very sharp edges. There should be no gap between the two. Try it with ganache it works amazing.
Thank you so much Tabatha! I will definitely give this a go with ganache instead, a few people have said the same thing.
Hi Rosie, You need to put
it on a cake board or gnache plate slightly bigger than your cake and also hold the Pro Froster by the lump at the bottom to get even pressure. I made the mistake the first few
times doing it the way you are but once I learn how to do it correctly it has worked perfectly every time.
OMG thank you so much Alison for sharing this advice! I will definitely try it this way and see if it makes a difference haha
@@Rosiesdessertspot The consistency of the frosting is also key to using the Pro-Froster. I prefer to use it with ganache only on a chilled cake and the final layer to be smoothed has to be soooo much runnier than you would normally be comfortable with. But you just apply it liberally and the Pro-Froster does the rest! I've also used it with buttercream, and from the looks of things your buttercream looks a little bit too stiff, needs a little bit more water or milk to thin it down. Again a cooled cake works better because the thinner layer will come off easier but also set at the same time so it shouldn't just run off the side.
Also agree with Alison's comment that you need to put it on a base board first so the froster has something to rest against, and also trim the cake down to fit just inside the rim of the board so there's a liberal amount of frosting between the cake and the froster.
It takes some practice but it does work! I still prefer to use acrylics though as they are just easier to use
wow. good idea.thanks
I absolutely love it. I used mine for the first time today with ganache. I will be using mine every time now.
Me and my 5 year old daughter watch your nice videos and today we were watching it obviously not live and when u said that u guys can ask any questions she started her question " why do u make a cake " a serious question obviously .. but I couldn't stop laughing as I hadn't told her that u can't hear her .. thanks for this video !
Naww haha how cuuute!
Every time I see an ad for these types of tools it makes it look so much more complicated than it should be lol. I feel like using a cardboard round that's the same size with a scraper gives you so much more control.
Which scraper
Lovely! Thanks for this video. It's always nice to see someone else try out something I've been thinking about getting.
I have one. It was very frustrating to use. I ended up using the pro ice then finishing with a scraper. I did get nice sharp edges though. They do recommend dirty icing it and chilling it first on the website.
ahh awesome, thanks so much for sharing your experience and the tip! Will keep this in mind. So many people have been generous enough to share some tips with this tool, I think if I fail after reading all the wonderful comments, then it's me not the tool lol
I have one and didn’t work, so went back to my normal scraper
I prefer 2 acrylic disks for the sides but to get the top level it does work well. To get straight corners I prefer two acrylic disks.
thank you for your feedback and experience Linda!
I'm on my 3rd cake . Having trouble with it. I find the Wilson frosting scrapper works well. 💪
I thought about buying the Pro Froster, but seeing this video I believe you get better results using a tall acrylic scraper. Good video.
Can u show me pic of scraper
I appreciate your recording skills and I didn't know you were so skilled at being a camera person as well as a baker. I really appreciate the video.
you have to put on several coats and refrigerate between coats
I have watched other videos and I have not used it yet because I wanted to read up on it before I tried it. The one thing I noticed was that they all started out with much more frosting then you did. Maybe that might help you with it . After they did a crumb coat
Hi Rosie, I've purchase one have not used yet. I love the acrylic smoother
Going to try it for the first time, here hoping thanks Rosie, 🥰
I bought that same tool you got and never used it. I think it is a con when they advertise that in Facebook. I nearly gonna toss it to the bin lol 😂
I've made frosting with shortening and it holds up sooooooo well!!!! But i had ppl scrape it off instead of eating it. I just thought it was weird to be eating shortening 😳😳😳
lol I know what you mean hun, everyone tends to leave the frosting on the plate. Which is actually a good thing if you think about it.. It's really just there to look pretty I guess. one less mouthful of sugar haha
Using high-ratio shortening, which I’ve never seen at a grocery store, makes a world of difference. I can only find the standard Crisco kind at the grocery store. I bought my high-ratio at a cake supply store.
I think you have to keep the top centered for the sides to stay even.
I was thinking about getting one but I think Im gonna keep using my spatula and scrapper.... I love your videos. I have learn a lot.
Ahh thats awesome, thanks so much for the lovely comment hun! x
I think id prefer using my bench scraper to this😜
haha I am with you on this Sanya! x
I think it looks good
What is the colour of your gel? It looks like concrete and it so beautiful on ur cake
Thanks, Rosie! It looks like a good idea.
Thanks lovely :D
It looks really good! Nice sharp edges too.
I am about to purchase one. Where did you buy yours?
I love the wilton bake strips!!! The only thing i dont like is those individual Wilton food gel colors they have at Wal-Mart. They turn my frostings into a watery mess 😥😥😥😥
Amerigel colors are the best! Easy to control and they don't stain or change consistency!
Hi Rosie, that tool is a disaster for me. You also do so much better with your acrylic scraper and much faster than with that thing. Lol, anyway, thank you for sharing that try. I laugh a little. Much love!
lol! Thank you so much Coralin for your input :D I am keen on practicing with this a few more times, but I agree. I prefer the acrylic scrapers haha x
Please tell me what butter cream you used or how to make it
Hi Rosie! I love your videos! I had one of those but it just didn't work. It took more time to use that then to just use a spatula or bench scraper 😊
lol I hear ya hun! Thanks for the comment xx
You make it look so easy!!! 😭
I think it is good only for crumb coating.
wow u look beautiful 😍Miss,I always watch you at fb ❤
Thank you
Which buttercream did you used here?
UHHHH If someone just didnt know how to smooth a cake, it would really help them. and with practice im sure it would get better. i bought one and have not tried it it. THank you look forward to your next VID on it.
Where did you get tha large spatula
whats the vanilla cake recipe you use ?
Hiya Rosie Ive got a pro froster and find it better for ganaching cakes xx
thank you so much for the feedback Helen! I will have to give it a play with ganache and see if it makes a difference :) xx
Awesome
Do you have a cake recipe?
I absolutely detest trying to get buttercream smooth, so this might be what the dr ordered for me.
Excellent
Another uTuber shows that this blue one is an imposter, she uses the original (pink) and shows how it works well! Just an FYI!
Love ur videos by the way 👍👍👍👍
It seems like you get a cake with more finishing and eassier with those scrappers😂😂😂
Здравствуйте! Мне очень нравятся Ваши тортики. А какой у Вас крем?
Hi, stick with acrylic disks. That thing appears to be too time consuming, difficult to use compared to other methods, and generally meh. Totally enjoyed the video.
Please can you tell me where did you order profroster
Hi hun, you can find these on ebay :)
Where do you get tour cake boards? :)
hey hun, I buy my cake boards from a store called Australian Flour Power
I wana this tool...
Hi, Rosie. Thanks again for another lively chat. You look so cute and adorable with a ponytail. What tools are best for cutting cakes into different shapes? Keep on dreaming and never stop believing, sweetie.
Thanks so much for the awesome comment buddy! A number of different tools can be used, depending what shapes you would like to create :) a stencil and a simple serrated knife usually does the trick!
I got that tool a long time ago...tried it once and hated it. >_>
Hey lovely!! Glad to hear I am not the only one who wasn't too fond ;)
I wana this tool
How is it possible ...becoz i m from pakistan
Where u from???
From so many days I have been planning to get this tool but now I may not go for it.😐
love cake
Hello Rosie!👋
Hi Rosie, sorry I'm late to this.
hey hun! I will be listing this on my channel, so you didn't miss out on anything ;D thanks for tuning in! x
Looks like more work using it? but its a neat idea..
it is isn't it? once you get the hang of it, it might be worth it.
I bought one did like it to much
👌👌👍
hi
3 month wait for shipping- God, did they walk it over to Oz? 😂
I hate buying stuff on the internet.
lmao!! right?? I honestly thought I had been scammed when it never came. Made my peace with it lol
3months for shipping?????god my friend received in less than a week.
I always wonder when u do the filling it looks so thin?
Hey Rebecca, it all comes down to personal preference really :) I was also conscious of how much buttercream I had to work with and didn't want it to go to waste in the middle of the cake haha.
Hola Rossy cake recipe please.🤗
Hey hun, thanks for your comment! i have a few recipes here that I think you might find handy:
ruclips.net/video/5YgJr6TzCo0/видео.html
Hallo rossi iam from indonesia,,verry muach
This tool is just for home bakers
It looks like it’s more trouble than it’s worth.
Hey Rosie..❤
hey hun! thanks for coming :D
@@Rosiesdessertspot I've been a fan of your channel for almost two years .. ❤
Ahh no way! Thank you so much for sticking by :D xx
Rosie you are such a sweet heart!
The lard buttercream gets hard?
Hi hun, this is vegetable shortening rather than lard :)
unfortunately vegetable shortening based buttercream does not crust. If you prefer a crusting buttercream, you are better off going an all butter based buttercream or chocolate ganache.
Rosie's Dessert Spot I do not want the crust I want something soft the the cake to look smooth when I scrape it. Thank you so much. U have so much talent!!! U have any online class?
post a nother vido
I still prefer the acrylics discs...
Hot horrible, but not great
Appalling video
Hi