Mary, I love your tutorials, they are like being there in your kitchen! Also, thank you for taking the time to teach us. I know you have a bakery job so I appreciate the fact that it's a lot of extra work to create/edit content!! May you be blessed by RUclips monetization for all you do for us!❤😊
Mary, your cake is beautiful. When I had my cake business back in the ‘80’s and ‘90’s, I used rolled buttercream for all my cakes that called for fondant. It taste sooo much better than fondant.
A game-changer. Declined making a DIY, 2 -Tier fondant wedding cake due to it’s intimidation. I’m not that great at smoothing buttercream, so this plan is doable and works as the material is softer than fondant.
This is the most beautiful spring/ Easter cake. I love how u did the drip n the buttercream wrap. U r a great teacher, im going to try these techniques, ty
Its my first time to see a rolled buttercream & the way how you cover the cake by using an acetate to a rolled buttercream & I am ver eager to try this new recipe & technique that I now know & because of this I am now your subscriber to give you a support.thank you for sharing this method.
That drip is a world changer for me, and just in time for a Sweet 16 I have coming up. Thank you for generously sharing the results of your experiments with us! I'm not mentally sold on the ratio of sweetener to butter in the buttercream, as it is twice my normal ratio, but I'll have to try it before I discount it. I like adding a butter extract sometimes, and I always cut the sweet with a small amount of salt, so that might help if I have a client who doesn't love super sweet. Pretty inventive ideas today, way to think outside the box!
The cake looks beautiful, however that buttercream will be very grainy, so I wouldn’t personally use it because the mouthfeel will not be nice. I do like the idea though, and will give me some ideas for trying it with Swiss buttercream. ❤
These ideas are genius! I hate fondant and find the flavor of white chocolate repulsive, no offense to anyone😂. Thank you and I can’t wait to try this! Stunning color btw
Could you have done the stencil if you applied the textured buttercream the usual way? The way that you illustrated in another video with the blue and white cake?
Okay, the cake is absolutely lovely as always, but how cool is this technique!!! I have got to try it. I have never seen this before. Where did you learn this technique from, and why do you think it’s not used more?Thank you so much for the tutorial. Keep up the spectacular work 🙏
Thanks! O had a subscriber ask me if I had seen this and was curious what my take on it would be. Challenge accepted! I d9nt know if maybe it is just new enough or people are afraid of it;)
@@sophisticakesbymary I have a book on Rolled Buttercream by Marsha Winbeckler from 1993, so rolled buttercream isn't new. (The book says it was introduced in the early 80s.) But your recipe is quite different from hers, so I'm going to give it a try. Your cake is gorgeous!
Hey Madame Marie, I watched your channel a few days ago and I really liked your work and your wonderful way of decorating cakes I am from the middle east from Yemen I want to learn from you at the beginning what are the amounts of sponge cake through which I can learn how to decorate the cake, I will be thankful to you
Can you make the rolled frosting with SMBC? I'm not a fan of ABC. I typically use SMBC on the majority of my cakes because ABC is just too sweet for my liking. I've also noticed that's the case with those who get to enjoy my cakes. I just bake for myself and family though. Hope you're able to answer. Thanks! Beautiful cake and I love the drip... 👍
I have the opposite situation! I offered swiss, but everyone gravitated to the American. Maybe it is a regional thing? I don't think it would work with Swiss, but I can''t say for sure. If you try it, let me know!
My God !! You amaze me every time! A question: Is this buttercream as stable as the American Buttercream ( made with Crisco only) or like the "real" buttercream (with butter), or , maybe , like fondant? Thank you sooooo much for share all your talent!
Wow,Mary, I really love this design. So your silver drip would work with vodka instead of everclear correct? The butter cream do you put enough cornstarch to make it more movable (if you will) so it doesn’t tear apart. It reminds me how you do the marble buttercream look. You amaze me with all your ideas. Great job!!❤
First and foremost I love all of your cakes and your work is exquisite!!! Mary if don't mind what is the best clear vanilla that you suggest when making a cake or buttercream.?
You are Amazing. The cake is absolutely beautifull. You are very, very, talented Mary .I made a chocolate cake this morning, instead of buttercream, the recipe had chocolate ganache. Choc and full cream. I followed the recipe, but it was too runny. I added some icing sugar to thicken it a bit. When I came to fill the cake it still was running out. Have you any advice Mary. I do hope you are keeping well x
Sounds like you need to change the ratio of chocolate to cream. When I do a dark chocolate ganache, I do a 2 parts chocolate to 1 part cream. That's for a filling. For a glaze on the outside, I do 1 to 1. For covering the outside, I bump it up to 2.5 to 1. Each chocolate type has a different ratio. Hope this helps!
Hi Mary, You are amazing. I was just thinking how I can attach buttercream or even ganache in a panel method to a cake that is filled with brigadeiro. You just solved my issue. How long did it actually take? I need to plan. Delivery is on Saturday.
The cake is absolutely beautiful! I have a question: do you taste the cornstarch, or is it covered by the flavors of the cream? I have some picky eaters in my family. Thank you very much
great cake! could you please put a link for that extra tall cake acetate/collar? I can't find one that is extra tall😀 do the rolled buttercream decorations(like those butterflies) will they lose shape after a while or they harden after a while?
Shoot! I thoughtvI put that in the description;( BYKITCHEN Cake Collar, 12 Inch Acetate Cake Collars, Large Clear Acetate Sheets for Chocolate Mousse DIY Cake Wrapping Decorating Baking (Length 394inch) a.co/d/aYmF4qs And the decorations should crust and hold their shape;)
Hi Mary, just saw this video and Love it 🥰 Question, you said 1 cup of butter but the video shows 4 sticks of butter added which is 2cups. So is it 1 or 2 cups of butter??? I would like to try it but want to be sure. I want to do a 8” two layers (yellow and chocolate)cake. Pls advise, Aileen
Mary, I love your tutorials, they are like being there in your kitchen! Also, thank you for taking the time to teach us. I know you have a bakery job so I appreciate the fact that it's a lot of extra work to create/edit content!! May you be blessed by RUclips monetization for all you do for us!❤😊
This cake is stunning. I’m continuously amazed at your talent and creativity. You’re in a class all your own.
Mary, your cake is beautiful. When I had my cake business back in the ‘80’s and ‘90’s, I used rolled buttercream for all my cakes that called for fondant. It taste sooo much better than fondant.
Thank you so much Mary for this video❤
Thanks for explaining in detail the rolled buttercream. I’m going to try it.
A game-changer. Declined making a DIY, 2 -Tier fondant wedding cake due to it’s intimidation. I’m not that great at smoothing buttercream, so this plan is doable and works as the material is softer than fondant.
I'm breathless. This is beautiful, Mary thank you for sharing.
Never heard of rolled buttercream and I’ve been decorating for almost 30 yrs lol. Its beautiful. Well done!
We learn new tricks all the time, don't we 😊
I subscribed! Loved the rolled butter cream idea and for a bonus, the drip! THANK YOU!
That drip tip is GOLDEN omg. I never thought to do that! And the rolled buttercream!
Love this method! Not many folks like fondant; this will be much better!! Thank you!
This is the most beautiful spring/ Easter cake. I love how u did the drip n the buttercream wrap. U r a great teacher, im going to try these techniques, ty
I tried rolled buttercream 15 years ago & it was a flop. I’ll have to try again. Thank you for a great tutorial!
omg i got so excited watching this tutorial , so so beautiful, and the roll fondant technique is out of this world and im loving it!!!
Is rolled buttercream not fondant
One of my favs, revisited, so beautiful, as always!!
So much talent , you make beautiful cakes and make it look so easy .
Its my first time to see a rolled buttercream & the way how you cover the cake by using an acetate to a rolled buttercream & I am ver eager to try this new recipe & technique that I now know & because of this I am now your subscriber to give you a support.thank you for sharing this method.
Thank you!
Wow Ms. Mary this is absolutely beautiful 😍❤️👏. Thank you so much for sharing with us this beautiful technique 😘♥️.
Omg ur channel is kinda addictive Mary ❤❤ bear hugs to u...
This is the best tutorial I have watched in a long while. I will surely try the rolled buttercream technique. Thank you uso much ❤
Wow never heard of rolled buttercream . Beautiful cake !!
Just what I've been waiting for!!! Mary you're the absolute best😄
This is absolutely amazing
I will certainly try the drip method .Thanks
O my God unbelievable...Ma'am lot's of love from India (kerala).Thanks for sharing. Will try on next wedding cake.
That drip is a world changer for me, and just in time for a Sweet 16 I have coming up. Thank you for generously sharing the results of your experiments with us!
I'm not mentally sold on the ratio of sweetener to butter in the buttercream, as it is twice my normal ratio, but I'll have to try it before I discount it. I like adding a butter extract sometimes, and I always cut the sweet with a small amount of salt, so that might help if I have a client who doesn't love super sweet. Pretty inventive ideas today, way to think outside the box!
Thanks! You do have to use a lot of sugar because that is what holds it together.
Mary you are amazing. I hope you're feeling better ❤❤❤❤
Thank you, I am;) I will have to post a health update soon.
I love that cake❤ and my favorite plant and color
Meus olhos me enganam ou você realmente enrolou o buttercream?
Parabéns e obrigada por compartilhar!!!
Por favor, coloque a legenda em português! 😍😍😍
ELEGANT AND BEAUTIUL !!!!
Thank you for the drip idea! Game changer!
Love, love, loveee....My favorite colors! Your work is absolutely stunning! I know I sound like a broken record, but you are an amazing artist! 😍😍😍😍
Thank you so much;);)
Absolutely stunning. Thank you for sharing this super helpful and gorgeous tutorial. You are very talented!!
You’re Brilliant! And the cake is beautiful!
I think you meant to say 2 pounds of butter.
4 sticks of butter is 2 pounds. Beautiful cake . I can’t wait to try. Thank you
Thank you, Thank you, Thank you!! You did it! I knew you could! It looks absolutely beautiful and much easier than I thought it would be. ❤❤❤
Thank you for bringing it to my attention!
@@sophisticakesbymary this is buttercream or fondant pls reply me
This is a stunning cake indeed. God bless your generous heart and creative mind. ❤ 😍😍😍
First comment 🎉 such stunning cake. It's like an art piece.
Well look at that;)!
This is amazing Mary
Absolutely gorgeous!! Thank you for sharing your immense talent with all of us. 🥰
Waoooo this is new to me. Thank you for sharing
Omg Mary !! This is so so cool !! I love this !! Thanks for sharing your amazing talent in such detail !!! Wow.. Just wow!!
😘
Very Beautiful😍 Thank you for the tips and techniques
Thank you Aunty Mary 🥰😊
Beautiful; beautiful
Spectacular and beautifully done. ❤❤
👏👏👏 This is beautiful. Such a brilliant idea.
All your knowledge is amazing.
this is so beautiful.
The cake looks beautiful, however that buttercream will be very grainy, so I wouldn’t personally use it because the mouthfeel will not be nice. I do like the idea though, and will give me some ideas for trying it with Swiss buttercream. ❤
Beautiful and attractive
Beautiful!
Mary you are a genius!!!!!❤
That is beautiful!!!!
This is crazy good Mary! You make it look effortless ❤
Wow 👏😮 so much detail 😍 great job
Loved it💘 😍
Rolled buttercream might change my life!
I'm in England we can't get corn syrup what else can you use instead thank you
You can use Golden syrup. It may change the color a bit.
@@jackiewhitfield6807 Ahornsirup
Beautiful cake
awesome simply awesome
Your are evrey time beautiful with your art
Beautiful
Stunning cake
You are so so talented ❤️
SO COOL
What a beautiful cake! Thank you x
You have overdone yourself 🎉👏👏👏👏👏👏👏
These ideas are genius! I hate fondant and find the flavor of white chocolate repulsive, no offense to anyone😂. Thank you and I can’t wait to try this! Stunning color btw
Pretty
Genius ❤
Is the rolled buttercream overly sweet? This cake is beautiful!! Thank you for sharing your skills!
No more than any American Buttercream.
Could you have done the stencil if you applied the textured buttercream the usual way? The way that you illustrated in another video with the blue and white cake?
Great tutorial! I’m wondering if you would taste the EverClear after it dries?
Okay, the cake is absolutely lovely as always, but how cool is this technique!!! I have got to try it. I have never seen this before. Where did you learn this technique from, and why do you think it’s not used more?Thank you so much for the tutorial. Keep up the spectacular work 🙏
Thanks! O had a subscriber ask me if I had seen this and was curious what my take on it would be. Challenge accepted! I d9nt know if maybe it is just new enough or people are afraid of it;)
@@sophisticakesbymary I have a book on Rolled Buttercream by Marsha Winbeckler from 1993, so rolled buttercream isn't new. (The book says it was introduced in the early 80s.) But your recipe is quite different from hers, so I'm going to give it a try. Your cake is gorgeous!
Verry naice ......amazing ...❤....frome 🇱🇰
She fantastic
Beautiful!! Can you paint on this like fondant?
Thank u so much ❤️
Hey Madame Marie, I watched your channel a few days ago and I really liked your work and your wonderful way of decorating cakes I am from the middle east from Yemen I want to learn from you at the beginning what are the amounts of sponge cake through which I can learn how to decorate the cake, I will be thankful to you
I haven't really given out my recipes much since we use them in the bakery I work at, and I don't want to step on any toes:(
Beautiful work,will the macaroons have a bitter taste after adding the color ,it will be fine to eat ,ir us just decorations thank you
Wow...in glad i follow you. Ive always wondered how this was done. Is this heat stable
Wow awesome :-)... is there a substitute for the corn syrup?
Thank you!!
My buttercream keeps cracking😢 should I add more corn syrup?
Great tutorial, thanks! Can gel colors be used in place of luster dust for drip?
Hermoso ❤
Can you make the rolled frosting with SMBC? I'm not a fan of ABC. I typically use SMBC on the majority of my cakes because ABC is just too sweet for my liking. I've also noticed that's the case with those who get to enjoy my cakes. I just bake for myself and family though. Hope you're able to answer. Thanks! Beautiful cake and I love the drip... 👍
I have the opposite situation! I offered swiss, but everyone gravitated to the American. Maybe it is a regional thing? I don't think it would work with Swiss, but I can''t say for sure. If you try it, let me know!
If I add more corn syrup will it become pipeable for piping flowers?
My God !! You amaze me every time! A question: Is this buttercream as stable as the American Buttercream ( made with Crisco only) or like the "real" buttercream (with butter), or , maybe , like fondant? Thank you sooooo much for share all your talent!
I would compare it to thickened American Buttercream.
Wow,Mary, I really love this design. So your silver drip would work with vodka instead of everclear correct? The butter cream do you put enough cornstarch to make it more movable (if you will) so it doesn’t tear apart. It reminds me how you do the marble buttercream look. You amaze me with all your ideas. Great job!!❤
It is very similar to the marble technique. Vodka works just fine too. And yes about the cornstarch;)
First and foremost I love all of your cakes and your work is exquisite!!! Mary if don't mind what is the best clear vanilla that you suggest when making a cake or buttercream.?
I honestly like the Wilton one the best.
This looks amazing, thanks for the great tutorial. Just curious, how much did you sell this cake for?
You are Amazing. The cake is absolutely beautifull. You are very, very, talented Mary .I made a chocolate cake this morning, instead of buttercream, the recipe had chocolate ganache. Choc and full cream. I followed the recipe, but it was too runny. I added some icing sugar to thicken it a bit. When I came to fill the cake it still was running out. Have you any advice Mary. I do hope you are keeping well x
Sounds like you need to change the ratio of chocolate to cream. When I do a dark chocolate ganache, I do a 2 parts chocolate to 1 part cream. That's for a filling. For a glaze on the outside, I do 1 to 1. For covering the outside, I bump it up to 2.5 to 1. Each chocolate type has a different ratio. Hope this helps!
Y’all can use veg shortening instead of vodka or coco butter
Hi Mary, You are amazing. I was just thinking how I can attach buttercream or even ganache in a panel method to a cake that is filled with brigadeiro. You just solved my issue. How long did it actually take? I need to plan. Delivery is on Saturday.
Sorry, I just saw this! I hope you had enough time🤞
So, from your experience, do you feel it works best when using powdered sugar for the drip with the luster dust? I've never tried it that way.
Hi im from south africa very hot weather. How does this rolled buttercream hold up in hot weather. Does it melt. Love your tutorials. Thx so much
It would hold up as well as any butter based American Buttercream.
Could you please tell me what Everclear is? Thank you for a very interesting tutorial!❤
It is alcohol;)
Hi Mary! This is just lovely! One small question...would the drip be okay sitting in fridge overnight? Does it run with condensation?
It was fine for me;)
@@sophisticakesbymary oh awesome, thank you so much, Mary!!! Definitely a game changer and TIME changer...no more painting! Yayyy!
Hi,This cake is beautiful.Thanks so much for this .One question..Can liquid glucose be used instead of corn syrup?
I would think sp?
The cake is absolutely beautiful!
I have a question: do you taste the cornstarch, or is it covered by the flavors of the cream? I have some picky eaters in my family. Thank you very much
I understand the concern, but no you don't taste it;) You could also try using powdered sugar instead, but that adds more sweetness.
great cake! could you please put a link for that extra tall cake acetate/collar? I can't find one that is extra tall😀 do the rolled buttercream decorations(like those butterflies) will they lose shape after a while or they harden after a while?
Shoot! I thoughtvI put that in the description;( BYKITCHEN Cake Collar, 12 Inch Acetate Cake Collars, Large Clear Acetate Sheets for Chocolate Mousse DIY Cake Wrapping Decorating Baking (Length 394inch) a.co/d/aYmF4qs And the decorations should crust and hold their shape;)
Hi Mary, just saw this video and Love it 🥰
Question, you said 1 cup of butter but the video shows 4 sticks of butter added which is 2cups. So is it 1 or 2 cups of butter??? I would like to try it but want to be sure. I want to do a 8” two layers (yellow and chocolate)cake.
Pls advise, Aileen
Sorry, yes I misspoke;)