I’m making one of these for my in-laws 50th wedding anniversary party next month. This is really helpful. I feel like I can probably do this. Wish me luck!
First I want to say that your videos are AMAZING you deserve more, I'm in luv with your cakes, I want to make a question then, The exact amount of buttercream you made, and the recipe, it seemes so tasty, thank you
@Icing On Top - Becky’s Cakes Hello there! I have been baking since I was 9. I'm now 38. To this day I struggle with two things. One, the crumbs, and two creating my own scratch recipes. I actually have tons of scratch recips but I've repeatedly done them over and over to get one that I'm satisfied with. My issue is that I have MAJOR OCD, and adhd. When doing this...My mind becomes so overwhelmed with every single option and variation of ingredients that I actually come to a point of tears lol. I know this seems ridiculous. I used to be able to compartmentalize..and its become worse. I just want to make recipes I'm proud of without constantly wondering what if what if..in this never ending cycle. I'll never get anywhere. So my question is- with you know almond, cake, pastry, wheat flour and so on..whole eggs, egg whites, butter vs oil, sugars, buttermilk, etc. What do you think is the best way of coming down to a set of ingredients that work for best for me? To be honest I really feel absolutely embarrassed and just stupid because I'm not sure anyone's asked a question like this..but. If I don't ask I'll never know..so..I've decided to put my pride down and see what comes of it. I'd be so grateful for any direction. Second, I've baked literally probably 1000s of cakes. When it comes to removing the crumbs it's just a heck of a time. The recipe definitely has something to do with it. Due to the moisture of the cake, and temperature. What do you suggest? Again. I'd be so grateful for any suggestions. ❤
This was actually a doctored cake mix. I actually frequently use doctored cake mix cakes because they don’t crumble as easily unless the bride specifically wants from scratch. This is how I doctor my cake mixes if you’re interested ruclips.net/video/qdj37_ezbGs/видео.html If I want a from scratch recipe I use one from Sugar Geeks because she’s amazing! sugargeekshow.com/recipe/white-cake-recipe/ The recipes I create are actually buttercream which is where my specialty is.
I have a question, I'm not sure if you addressed it as i was quickly going through the video so my apologies in advance if you did! what is the purpose of the straws if they're not going through multiple layers like the wooden dowel? and if youre only doing two layers would you still recommend the straws along with the dowel?
Each tier, which I typically use about two to three layers, has a cardboard circle underneath so the straws on each tier support the tier above it. If you didn’t have the support for each tier you would soon see bulging from layers as they’re squished and also any fillings would ooze out. Only the top tier doesn’t need straws because it’s not supporting anything. The wooden dowel that goes through the center of all the tiers is to keep any layers from sliding during transport.
Make sure you have a skewer going through all three tiers, the bottom cake drum is the same size as the box so it doesn’t move around, a slip resistant drawer liner under your box in the vehicle so the box doesn’t slide, and make sure your vehicle is cool before placing your cake in it.
@@Sadia4u87 I do to be on the safe side. Four inches are pretty light but with the added filling I wanted to make sure that it didn’t press on the 6 inch tier too much.
Thank you so much for this video! All the little tips are so helpful 🙏🏽🙏🏽 making a good friend’s baby shower cake and can’t wait to try something like this
Hi! I always fill my pans halfway with batter and cook them at 325 Fahrenheit, depending on the size of the pan the cooking time will be different for each. For smaller pans, I check them in 20 minutes and can judge pretty quickly how much long they’ll need and for large pans, I start checking at 40 minutes. I always use a toothpick to poke in the middle to make sure they’re done before taking them out. If it comes out clean, it’s done, but if it has batter on it I give it a little bit longer. Thanks for the video suggestion! I’ll keep that in mind for a future tutorial.
Your video is amazing and so is your channel. 🙏😇. Would you make this semi-naked cake with the following cakes: 12” red velvet, 10” chocolate, 6” carrot? My concern is the different colors these flavors produce. Your opinion matters. Thank you in advance. 👍🏻😉
It would really depend if you want to see those different colors or not. I would probably only stack them right before the event because the flavors will start to blend if they’re together for too long.
So helpful! Do you have the sponge cake recipe anywhere? As it looks like a perfect sponge for semi-naked cakes. Mine always seem to have too many crumbs!
This was actually a doctored cake mix. I actually frequently use doctored cake mix cakes because they don’t crumble as easily unless the bride specifically wants from scratch. This is how I doctor my cake mixes if you’re interested ruclips.net/video/qdj37_ezbGs/видео.html
hi!! i have to make a semi naked cake for my sister in laws wedding next month and she wants a carrot cake and the recipe i have i kind of crummy. how do i make the buttercream not look crummy?
I’m glad it was helpful to you. Here’s my berry filling recipe tutorial. I used blueberries in the tutorial but I use the same recipe for raspberries, blackberries, strawberries, and cherries, I just swap out for whichever berries I’m using ruclips.net/video/E-mM-k4MrJc/видео.html
Thank you so much! I actually love your cake and video so much, I would like to recreate it for my own wedding. Do you happen to have a recipe you could share that you used for this cake?
@@22bethb22 that makes me so happy! I absolutely love cake recipes from SugarGeek. Here the vanilla cake recipe that I used from her blog. It’s a great cake for stacking and sculpting cakes sugargeekshow.com/recipe/vanilla-sculpted-cake-recipe/
I have to make the same cake today for my sisters wedding tomorrow. Can I assemble each layer with the frosting and assemble the cake at the venue? I have so many questions! It’s so hard to type them! 😅
You can chill each tier in the fridge to make it easier to stack at the venu. Or you can make sure that each tier has a small hole in the middle of each cardboard circle that supports each tier, and then press a wooden skewer or dowl rod through all three tier to help stabilize it when you move it. If you make sure the cake drum fits the box so it doesn’t slide. I place a slip resistant pad under the box in the vehicle when I transport so that it doesn’t slide and then drive like a grandma.
I baked them the day before, but you can bake them a week or so before if covered well, and then wrap them well in plastic wrap while they are warm to lock in moisture. I place them the the refrigerator a few hours before I know that I’m going to decorate so that they’re well chilled but not frozen when I decorate. If you decorate froze cakes, they’ll create condensation once they thaw so that’s why I only decorate chilled cakes.
I absolutely love cake recipes from SugarGeek. Here is the vanilla cake recipe that I used from her blog. It’s a great cake for stacking and sculpting cakes sugargeekshow.com/recipe/vanilla-sculpted-cake-recipe/
Hi! I couldn’t find the video where you show us how to get the cakes to easily release or to level them using a cake leveler - can you show here please?
You can add whatever extract to customize the flavor of your buttercream but because of the acidity in lemon juice, I would recommend following this scrumptious lemon buttercream recipe. If you mix in the lemon juice at the right time it will help keep your buttercream from separating later ruclips.net/video/vJPgCBPFnnk/видео.html
I absolutely love cake recipes from SugarGeek. Here is the vanilla cake recipe that I used from her blog. It’s a great cake for stacking and sculpting cakes sugargeekshow.com/recipe/vanilla-sculpted-cake-recipe/
I just aim for the middle and usually don’t have a problem threading it through both. If you do hit cardboard instead of of the hole gently pull it out and try again. You can cover the hole with a tiny bit of buttercream when you’re done.
Could you let me know how many people a 3 tier cake with 10 inch, 8 inch, and 6 inch cakes would feed? 3 cakes on each tier. Im making one like this for my sister's wedding and I'm a complete novice. I'm totally guessing about the sizes of the cakes. Would you need 12, 10, and 8 inch cakes to feed approx. 100 people? If you tell me it takes this cake plus a bunch of cupcakes to serve 100 people I'm going to cry. LOL! (Actually I won't cry but the grocery store bakery will be making the cupcakes? 😄
Hi there! Can I ask you what size your centre dowel is? I'm stacking a 2 tier cake in a few weeks and bought a 1/4 inch dowel, but I'm afraid it won't be sturdy enough. I have to transport it an hour away.
I just use long bamboo wooden skewers for the center dowel. They aren’t super thick but I press them in firmly so that they pierce the cake drum and anchor it rather well.
I frost well chilled cakes. It helps keep down on the crumbs. Then using the quick icer tip really helps with not moving crumbs around. It makes it easier to press the icing in and gently scrape it off, stopping just before reaching the cake so you don’t start scraping the crumbs off.
Do you refrigerate your cake after you decorate it? I want to make just a 3 layer cake with a filling like this but I am worried about the filling oozing out since I am making it a day ahead of the event.
If it’s going to be longer than 24 hours, then I would refrigerate it. If you have created a good dam for your filling out of buttercream then it shouldn’t ooze.
Using a thick layer of firm buttercream (not soft ) to create a dam around the cake and then making sure that the filling rests just below the frosting.
@@isabellepierre6512 I use a variety of buttercreams but I haven’t used stabilized whipped cream for a tiered cake. My favorite buttercream recipe is: ruclips.net/video/wkzg3FGvbwM/видео.html
@@IcingOnTopBeckysCakes How deep were the pans (2'' or 3'') and how tall was each layer after leveling? I wish to make double layers at 2'' each, but I'm debating using 2'' or 3'' pans. I'm worried about loosing some height after leveling. Please advise!
Hi! As costs vary so much across the country, the main way to judge what a cake is worth is to add up the cost of the ingredients, supplies, and then estimate how long it will take you to make particular style of cake and give yourself a wage based on your experience. So cost of ingredients and supplies + hourly wage. I personally don’t ever charge based on the amount of people consuming. It just works out better for me that way.
I absolutely love cake recipes from SugarGeek. Here is the vanilla cake recipe that I used from her blog. It’s a great cake for stacking and sculpting cakes sugargeekshow.com/recipe/vanilla-sculpted-cake-recipe/ And here’s a link to my berry filling recipe ruclips.net/video/E-mM-k4MrJc/видео.html
Hello First I love your channel. Your amazing and so helpful. Quick question. A bride has asked for vanilla almond. Do you recommend doing half vanilla extract and half almond or an additional 1 Tbsp almond extract? Also what portion size recipe did you use for your 3 cakes? Did you fill them 1/2 full or 2/3? Did you use 2” or 3” pans? Thanks for your help.
I absolutely love cake recipes from SugarGeek. Here is the vanilla cake recipe that I used from her blog. It’s a great cake for stacking and sculpting cakes sugargeekshow.com/recipe/vanilla-sculpted-cake-recipe/
Wow thank you - you are so kind! This is really helpful and calm - makes me feel that making my sisters wedding cake next week is less daunting :)
I’m so glad it was helpful to you!
You work very neat. It's a beautiful naked cake, simple and elegant. Thank you for this brilliant video x
Thank you!
Thank you for you video! This is very helpful to me. I am making my very first wedding cake for a niece.
Wonderful! Best wishes
Making my first 3 tier naked cake next weekend n I have watched this video so many time
I AM READY!!!!
Yay!!
I’m making one of these for my in-laws 50th wedding anniversary party next month. This is really helpful. I feel like I can probably do this. Wish me luck!
Oh exciting! I’m sure you’ll do great! Happy Anniversary to them!
How did it go
@@NB_Bex it went really well! It looked amazing! I followed her video to a T!
My now 4 year old son said he wanted a strawberry filled cake with chocolate 🍫 thank u for this making his cake last minute
Very informational and detailed. Thanks for the demonstration.
Glad it was helpful!
Beautiful!😊
This was so thorough and helpful, thank you!
Glad it was helpful to you!
First I want to say that your videos are AMAZING you deserve more, I'm in luv with your cakes, I want to make a question then, The exact amount of buttercream you made, and the recipe, it seemes so tasty, thank you
Thank you very much! This is the exact recipe that I used for that cake ruclips.net/video/aiutyacPm6k/видео.html
@@IcingOnTopBeckysCakes I'll do it for the birthday of my mom, greetings from Perú. 💗
@@mariajosecazorlaa wonderful! Love to hear from friends around the world! Let me know how it turns out!
Good job!Clear explanation and demonstration 👍. Thanks.
Much appreciated!
Velrine Palmer.
You’re welcome ☺️
lovely tutorial. Thanks.
Thank you!
Wow! Thank you! You make it sound so simple 🤩🍰
You’re welcome!
@@IcingOnTopBeckysCakes 11q
Stunning. ❤
This is a wonderful tutorial. Thank you! Which size icing bags work best for the wide tip? I have a large three tier naked cake to ice,
I use the 21 inch for the large tips
Very detailed! Thank you 😊
I’m glad you liked it!
So nice loved ur video Awesome. Thanks For sharing
Thank you!
I love 2 layer cakes 😭. I prefer them over 3 and 4 layers lol
Love it . Thank you for sharing this video. Can you please share what are the sizes of cakes you have used
This was a mini wedding cake so 8”, 6”, & 4”
Thank you for sharing ❤
Great info. Thanks.😊
You’re welcome!
@Icing On Top - Becky’s Cakes Hello there! I have been baking since I was 9. I'm now 38. To this day I struggle with two things. One, the crumbs, and two creating my own scratch recipes. I actually have tons of scratch recips but I've repeatedly done them over and over to get one that I'm satisfied with. My issue is that I have MAJOR OCD, and adhd. When doing this...My mind becomes so overwhelmed with every single option and variation of ingredients that I actually come to a point of tears lol. I know this seems ridiculous. I used to be able to compartmentalize..and its become worse. I just want to make recipes I'm proud of without constantly wondering what if what if..in this never ending cycle. I'll never get anywhere. So my question is- with you know almond, cake, pastry, wheat flour and so on..whole eggs, egg whites, butter vs oil, sugars, buttermilk, etc. What do you think is the best way of coming down to a set of ingredients that work for best for me? To be honest I really feel absolutely embarrassed and just stupid because I'm not sure anyone's asked a question like this..but. If I don't ask I'll never know..so..I've decided to put my pride down and see what comes of it. I'd be so grateful for any direction. Second, I've baked literally probably 1000s of cakes. When it comes to removing the crumbs it's just a heck of a time. The recipe definitely has something to do with it. Due to the moisture of the cake, and temperature. What do you suggest? Again. I'd be so grateful for any suggestions. ❤
This was actually a doctored cake mix. I actually frequently use doctored cake mix cakes because they don’t crumble as easily unless the bride specifically wants from scratch. This is how I doctor my cake mixes if you’re interested ruclips.net/video/qdj37_ezbGs/видео.html
If I want a from scratch recipe I use one from Sugar Geeks because she’s amazing! sugargeekshow.com/recipe/white-cake-recipe/
The recipes I create are actually buttercream which is where my specialty is.
I have a question, I'm not sure if you addressed it as i was quickly going through the video so my apologies in advance if you did!
what is the purpose of the straws if they're not going through multiple layers like the wooden dowel? and if youre only doing two layers would you still recommend the straws along with the dowel?
Each tier, which I typically use about two to three layers, has a cardboard circle underneath so the straws on each tier support the tier above it. If you didn’t have the support for each tier you would soon see bulging from layers as they’re squished and also any fillings would ooze out. Only the top tier doesn’t need straws because it’s not supporting anything. The wooden dowel that goes through the center of all the tiers is to keep any layers from sliding during transport.
Thank you so much. Got to do one like this soon so a bit nervous and excited. Would you know best way of transporting to the venue?
Make sure you have a skewer going through all three tiers, the bottom cake drum is the same size as the box so it doesn’t move around, a slip resistant drawer liner under your box in the vehicle so the box doesn’t slide, and make sure your vehicle is cool before placing your cake in it.
@@IcingOnTopBeckysCakes thank you so much. Appreciate this x
@@Sadia4u87 you’re welcome!
@@IcingOnTopBeckysCakes sorry one more question. If i got 8 inch 6 inch and 4 inch, do we not add dowels in the 6 incg
@@Sadia4u87 I do to be on the safe side. Four inches are pretty light but with the added filling I wanted to make sure that it didn’t press on the 6 inch tier too much.
Thank you so much for this video! All the little tips are so helpful 🙏🏽🙏🏽 making a good friend’s baby shower cake and can’t wait to try something like this
I’m so glad it was helpful to you!
Hey love your videos! I wanna know how to bake a three tier cake with the same recipe but for different sized pans, could you make a video on that?
Hi! I always fill my pans halfway with batter and cook them at 325 Fahrenheit, depending on the size of the pan the cooking time will be different for each. For smaller pans, I check them in 20 minutes and can judge pretty quickly how much long they’ll need and for large pans, I start checking at 40 minutes. I always use a toothpick to poke in the middle to make sure they’re done before taking them out. If it comes out clean, it’s done, but if it has batter on it I give it a little bit longer. Thanks for the video suggestion! I’ll keep that in mind for a future tutorial.
Your video is amazing and so is your channel. 🙏😇. Would you make this semi-naked cake with the following cakes: 12” red velvet, 10” chocolate, 6” carrot? My concern is the different colors these flavors produce. Your opinion matters. Thank you in advance. 👍🏻😉
It would really depend if you want to see those different colors or not. I would probably only stack them right before the event because the flavors will start to blend if they’re together for too long.
So helpful! Do you have the sponge cake recipe anywhere? As it looks like a perfect sponge for semi-naked cakes. Mine always seem to have too many crumbs!
This was actually a doctored cake mix. I actually frequently use doctored cake mix cakes because they don’t crumble as easily unless the bride specifically wants from scratch. This is how I doctor my cake mixes if you’re interested ruclips.net/video/qdj37_ezbGs/видео.html
thank you so very much 😊
You’re welcome!
Great Tutorial, thank you! what buttercream brand do you use?
Thank you! This is my buttercream recipe ruclips.net/video/wkzg3FGvbwM/видео.html
Bonjour, merci beaucoup. Fabuleux.
Merci!
Thank you ❤️
hi!! i have to make a semi naked cake for my sister in laws wedding next month and she wants a carrot cake and the recipe i have i kind of crummy. how do i make the buttercream not look crummy?
Apologies if you saids this-but what size is your largest tier? 12"? thank you!
This is a small wedding cake so the largest tier is 8”, topped by a 6” and 4” tier
Your video is so helpful and simplified.
Can you please link the video to your berry filling please? Thank you!
I’m glad it was helpful to you. Here’s my berry filling recipe tutorial. I used blueberries in the tutorial but I use the same recipe for raspberries, blackberries, strawberries, and cherries, I just swap out for whichever berries I’m using ruclips.net/video/E-mM-k4MrJc/видео.html
Thank you so much! I actually love your cake and video so much, I would like to recreate it for my own wedding. Do you happen to have a recipe you could share that you used for this cake?
@@22bethb22 that makes me so happy! I absolutely love cake recipes from SugarGeek. Here the vanilla cake recipe that I used from her blog. It’s a great cake for stacking and sculpting cakes sugargeekshow.com/recipe/vanilla-sculpted-cake-recipe/
I have to make the same cake today for my sisters wedding tomorrow. Can I assemble each layer with the frosting and assemble the cake at the venue? I have so many questions! It’s so hard to type them! 😅
You can chill each tier in the fridge to make it easier to stack at the venu. Or you can make sure that each tier has a small hole in the middle of each cardboard circle that supports each tier, and then press a wooden skewer or dowl rod through all three tier to help stabilize it when you move it.
If you make sure the cake drum fits the box so it doesn’t slide. I place a slip resistant pad under the box in the vehicle when I transport so that it doesn’t slide and then drive like a grandma.
How far ahead are baking the cakes? The day before or at the same day of assembling?Do you refrigerate or freeze them?
I baked them the day before, but you can bake them a week or so before if covered well, and then wrap them well in plastic wrap while they are warm to lock in moisture. I place them the the refrigerator a few hours before I know that I’m going to decorate so that they’re well chilled but not frozen when I decorate.
If you decorate froze cakes, they’ll create condensation once they thaw so that’s why I only decorate chilled cakes.
Hi there, for a semi naked cake, do you do anything to the sides of the cakes or just level tops?
I just level the tops
Can you share your vanilla cake recipe please ?
I absolutely love cake recipes from SugarGeek. Here is the vanilla cake recipe that I used from her blog. It’s a great cake for stacking and sculpting cakes sugargeekshow.com/recipe/vanilla-sculpted-cake-recipe/
@@IcingOnTopBeckysCakes Thank you so much....
Hi! I couldn’t find the video where you show us how to get the cakes to easily release or to level them using a cake leveler - can you show here please?
Here’s a link to that tutorial 😊 ruclips.net/video/yAUg-YIuMNk/видео.html
Can I add lemon extract or lemon juice to flavor the buttercream?
You can add whatever extract to customize the flavor of your buttercream but because of the acidity in lemon juice, I would recommend following this scrumptious lemon buttercream recipe. If you mix in the lemon juice at the right time it will help keep your buttercream from separating later ruclips.net/video/vJPgCBPFnnk/видео.html
Loved it. Can you please share the cake recipe
I absolutely love cake recipes from SugarGeek. Here is the vanilla cake recipe that I used from her blog. It’s a great cake for stacking and sculpting cakes sugargeekshow.com/recipe/vanilla-sculpted-cake-recipe/
@@IcingOnTopBeckysCakes thank you I love this recipe too. Thank you for sharing 💕
So the bottom and the middle have the straws for support?
Yes, that’s right. For heavier or larger cakes, you just use more straws to distribute the weight.
Merci top avec un sous titre en haut encore mieux😊
De rien ☺️
How do you put a wooden dowel down through middle of cake if there is cardboard between each layer?
There is a hole in the middle of each cardboard circle and I sharpen the dowl rod to make it easier to pierce through each cake layer.
@@IcingOnTopBeckysCakes Thank You Becky for your response
How do you accurately push the middle skewer in so that it lines up with the holes in the cardboard bottoms of the two top tiers.
I just aim for the middle and usually don’t have a problem threading it through both. If you do hit cardboard instead of of the hole gently pull it out and try again. You can cover the hole with a tiny bit of buttercream when you’re done.
Could you let me know how many people a 3 tier cake with 10 inch, 8 inch, and 6 inch cakes would feed? 3 cakes on each tier. Im making one like this for my sister's wedding and I'm a complete novice. I'm totally guessing about the sizes of the cakes. Would you need 12, 10, and 8 inch cakes to feed approx. 100 people? If you tell me it takes this cake plus a bunch of cupcakes to serve 100 people I'm going to cry. LOL! (Actually I won't cry but the grocery store bakery will be making the cupcakes? 😄
I’d say about 50 depending on how you cut it. Here’s a link to a cutting guide I find helpful on Pinterest pin.it/1V9aGZa
where do you get that large icing tip? I don't see it on Amazon?
Here’s another link to a quick icer tip on Amazon amzn.to/3LdRl7M
You can usually find them in the cake decorating section of stores like Michael.
Can I get similar results
Using a cream cheese frosting?
I would think so depending on the consistency
Hi there! Can I ask you what size your centre dowel is? I'm stacking a 2 tier cake in a few weeks and bought a 1/4 inch dowel, but I'm afraid it won't be sturdy enough. I have to transport it an hour away.
I just use long bamboo wooden skewers for the center dowel. They aren’t super thick but I press them in firmly so that they pierce the cake drum and anchor it rather well.
How do you not get crumbs ??? 🙏🏽😫😭
I want to make a nice smooth naked cake but I get crumbs all around
I frost well chilled cakes. It helps keep down on the crumbs. Then using the quick icer tip really helps with not moving crumbs around. It makes it easier to press the icing in and gently scrape it off, stopping just before reaching the cake so you don’t start scraping the crumbs off.
Do you refrigerate your cake after you decorate it? I want to make just a 3 layer cake with a filling like this but I am worried about the filling oozing out since I am making it a day ahead of the event.
If it’s going to be longer than 24 hours, then I would refrigerate it. If you have created a good dam for your filling out of buttercream then it shouldn’t ooze.
@@IcingOnTopBeckysCakes Okay great thank you!
And how do you get your fruit filling to not leak out?
Using a thick layer of firm buttercream (not soft ) to create a dam around the cake and then making sure that the filling rests just below the frosting.
@@IcingOnTopBeckysCakes How can I also do this with stabilized whipped cream? I did a few test runs and was unsuccessful. Thanks!
@@isabellepierre6512 I use a variety of buttercreams but I haven’t used stabilized whipped cream for a tiered cake. My favorite buttercream recipe is: ruclips.net/video/wkzg3FGvbwM/видео.html
What sz was this cake 12, 10, 8 or 10 , 8, 6
This is a very small wedding cake. It’s my smallest three tier which is 4”, 6”, 8”
@@IcingOnTopBeckysCakes how many people would this size cake feed?
@@bonnieharris8433 this one is my smallest three tier cake and would yield 46 wedding cake size servings.
@@IcingOnTopBeckysCakes
New to baking.... lol.
What is the average size of a wedding size serving?
@@dcordero1984 here’s a link to a wedding cake serving guide pin.it/BwNyJDt
Beautiful what size pans did you use
4”, 6”, & 10”
It was a small wedding cake 😊
@@IcingOnTopBeckysCakes How deep were the pans (2'' or 3'') and how tall was each layer after leveling? I wish to make double layers at 2'' each, but I'm debating using 2'' or 3'' pans. I'm worried about loosing some height after leveling. Please advise!
@@isabellepierre6512 I used two inch high pans for mine. Fill them about halfway full and level them probably close to an inch and a half.
Hello, hello how much would a cake like cost this for 20 people without the flowers ?? Just plain naked cake ? Hope you reply please and thank you 😊
Hi! As costs vary so much across the country, the main way to judge what a cake is worth is to add up the cost of the ingredients, supplies, and then estimate how long it will take you to make particular style of cake and give yourself a wage based on your experience. So cost of ingredients and supplies + hourly wage. I personally don’t ever charge based on the amount of people consuming. It just works out better for me that way.
@@IcingOnTopBeckysCakes thank you 😊 but how much did you give this one, just to give me an idea :)
@@jocelynepineda2581 sure! This one was about $250
@@IcingOnTopBeckysCakes for how many people was this ?
@@jocelynepineda2581 44 wedding size servings
What tip is that you use that is huge
It’s a cake icer tip amzn.to/3HXTDYA
Hermosa
How do you get your vanilla cakes so brown? Is there a recipe? Also, can't find your fruit filling recipes.
I absolutely love cake recipes from SugarGeek. Here is the vanilla cake recipe that I used from her blog. It’s a great cake for stacking and sculpting cakes sugargeekshow.com/recipe/vanilla-sculpted-cake-recipe/
And here’s a link to my berry filling recipe ruclips.net/video/E-mM-k4MrJc/видео.html
@@IcingOnTopBeckysCakes Thank you so much!
Hello
First I love your channel. Your amazing and so helpful. Quick question. A bride has asked for vanilla almond. Do you recommend doing half vanilla extract and half almond or an additional 1 Tbsp almond extract? Also what portion size recipe did you use for your 3 cakes? Did you fill them 1/2 full or 2/3? Did you use 2” or 3” pans?
Thanks for your help.
Can you share what your filling is and the recipe?
I used my raspberry filling. I use this same recipe only fresh raspberries instead of the blueberries ruclips.net/video/E-mM-k4MrJc/видео.html
Bonjour c'est possible d'avoir la recette s'il vous plaît merci
Where can I find the recipe for your buttercream thank you
Here’s a link to my buttercream recipe ruclips.net/video/aiutyacPm6k/видео.html
How many ppl would this feed? Curious
It’s 4”, 6”, 8” tiers so it would feed about 46 if sliced in wedding size portions. Here’s a link to a cutting chart that I like pin.it/6aINXIZ
may i know the recipe of your cake?
I absolutely love cake recipes from SugarGeek. Here is the vanilla cake recipe that I used from her blog. It’s a great cake for stacking and sculpting cakes sugargeekshow.com/recipe/vanilla-sculpted-cake-recipe/
Have you ever frozen these cakes in advance for a wedding?
I haven’t frozen them already frosted but if I did, I’d make sure they were well covered first.
Q capricho
8:16
We pray JESUS,JESUS CHRIST🙏👰♂️👱🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏✝️✝️✝️✝️🚔🚔🚔🚔🚔🚔🚘🎶🎵🎤🦋
Sorry this is not leveled