Alexandria! It’s so nice to see you, it’s been way too long! Great tutorial ❤I am going to sign up for sure! I think a payed service is a brilliant idea, especially when giving away recipes… something I hope I will be able to sign up for
Hi Lisa! So nice to be back :) Agreed, I think it's the only way to make it sustainable for me and to be able to put out consistently good recipes and tutorials for my students! Looking forward to having you there. I will be running a beta test so I will be reaching out to current students to participate and try it out in the coming months! :)
@@FinespunCakes I am so excited to be a part of this! Your decadent chocolate cake recipe is so popular it gets requested anytime a chocolate cake is desired. I am looking for a vanilla base cake recipe with ease and flexibility for many other flavors. I like to make infusions with fresh herbs and spices and then add it to the mixture. You can’t really do that with the delicious chocolate cake, lol! Anyway, I am so excited to get started with your subscription service! I know it will be yet another tool in my platinum toolbox! Not only is the cake a hit, but the Swiss and Italian BC, royal icing and the most treasured of your recipes-GUM PASTE! Your recipe for gum paste is the only homemade version I have had success with! Thanks again and I look forward to seeing what this new year brings
The scraping will help with small bubbles! But it’s easiest to try and get rid of those when whipping your BC before applying it to the cake. The cake should be very cold before scraping 👍🏼
@@FinespunCakes thank you so much for the level of professionalism you have shared with us, I have gained soo much from your videos! I love your style of cake artistry! You're my inspiration in this profession.
Wow it’s so beautiful looks like it came out from Cinderella or Marie Antoinette castle ❤️ “let them eat cake “ 🤭🤭🤭
Thank you!☺️
This is such a pretty cake 💗
I’d love to join your courses
hii, how long did u put it in the fridge/ freezer before and after u did the crumb coat? also what kind of icing do u use x
About 2hrs is what I recommend. I used SMBC the recipe is on my channel :)
@@FinespunCakes thank u xx
Alexandria! It’s so nice to see you, it’s been way too long! Great tutorial ❤I am going to sign up for sure! I think a payed service is a brilliant idea, especially when giving away recipes… something I hope I will be able to sign up for
Hi Lisa! So nice to be back :) Agreed, I think it's the only way to make it sustainable for me and to be able to put out consistently good recipes and tutorials for my students!
Looking forward to having you there. I will be running a beta test so I will be reaching out to current students to participate and try it out in the coming months! :)
@@FinespunCakes I am so excited to be a part of this! Your decadent chocolate cake recipe is so popular it gets requested anytime a chocolate cake is desired. I am looking for a vanilla base cake recipe with ease and flexibility for many other flavors. I like to make infusions with fresh herbs and spices and then add it to the mixture. You can’t really do that with the delicious chocolate cake, lol! Anyway, I am so excited to get started with your subscription service! I know it will be yet another tool in my platinum toolbox! Not only is the cake a hit, but the Swiss and Italian BC, royal icing and the most treasured of your recipes-GUM PASTE! Your recipe for gum paste is the only homemade version I have had success with! Thanks again and I look forward to seeing what this new year brings
@@lisaanderson135 I am SOO excited to share my vanilla recipe, it's so versatile :)
Really appreciate your support as always, Lisa!
Is that syrup necessary?
Not necessary, we just use it as an extra measure to keep cakes moist
great tutorial . Thank you.
Thank you :)!
Does the “scraping” help remove little bubbles? Does the cake need to be really cold with a room temp scraper or warm??
Thank you Alex!
The scraping will help with small bubbles! But it’s easiest to try and get rid of those when whipping your BC before applying it to the cake. The cake should be very cold before scraping 👍🏼
Hi Alexandria!! If I do a 8" cake, would I need larger tips? I'm doing this for an upcoming wedding after party cake.
Yes! I’d probably use larger tips for an 8” unless you want a more delicate look :) but if you want the chunky “vintage piping” I’d size up your tips
@@FinespunCakes thank you so much for the level of professionalism you have shared with us, I have gained soo much from your videos! I love your style of cake artistry! You're my inspiration in this profession.
Give me one!
Beautifully piped. You are very talented. Thank you x
Thank you so much! ☺️
Sooo pretty!!!💖💖💖
Thanks :)!