I love how you show everything, your so real with everything you do. Your my most trusted Baker in RUclips. Also that cake would make the cutest birthday cake! It would have blown my mind as a child xxx
@@GretchensVeganBakery exactly and you didn't make it out like some terrible fail or anything. You were realistic and honest and it helps people who are new not have to stress if something isn't like an instagram filtre all the time.
oh my word, Gretchen. I've been holding off on baking for a while to lose some weight and get back on track, but I do believe that I may make this for my granddchildren this week. This is beautiful.
thanks for sharing! i'll try this drip soon! i love yours much more both for the taste reason and as well for the thickness! i found it more glamorous somehow and it gives the cake even more presence and uniqueness
I looked at all the "disgusting" ingredients in the BC frosting, and based on what I have learned from ATK about food science, perhaps you can experiment with different ways to prepare your frosting. For example using a food processor to prepare it and maybe adding a small amount of corn syrup or other equally vegan friendly substitute. No, I am not full on vegan, I am just getting started with this.
I've had buttercreams fail due to what I have to imagine was very high water content in some random tub butter I tried substituting, as well as perhaps some other factors. But maybe that could be a plus for this drip technique when you want a less solid frosting, just add more water content _somewhere_ in the process.
I’m late to this video(just haven’t had time to watch) and even though I’m not a funfetti cake gal, I love the look of this cake. I love how you did the comparison but by no means would I put canned icing on any of my cakes anymore after making scratch icings. My taste buds must have changed also or they doubled up on chemicals because I always taste chemicals on most store bought treats…smh. If I know you, you’ll revisit this in the future and perfect the drip method with one of your buttercreams and I’ll be here for it! As always, thank you!
Maybe you can experiment to make the canned taste better but still get the nice melty drip? I don’t mind the taste of canned icing though 😊 grew up on it!
Hey Gretchen! What do you think... if I were to add a little lactic acid to the Betty Crocker frosting and also the coloring, would it make it a cream cheesy type drip? Making a red velvet cake for grandson tomorrow and wanted to do a colored drip and I still haven't figured out a good way to color vegan white chocolate (King David brand coins).
@ouR_soundsASMR No refrigeration needed unless it’s super hot in the room you’re in and of course, according to the filling, if the filling needs refrigeration in the whole cake needs refrigeration, you will gain more stability if you do use shortening in the recipe
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I love how you show everything, your so real with everything you do. Your my most trusted Baker in RUclips. Also that cake would make the cutest birthday cake! It would have blown my mind as a child xxx
Thank you!! I think it’s important to show the mistakes! That’s how we learn! 👍🏻
@@GretchensVeganBakery exactly and you didn't make it out like some terrible fail or anything. You were realistic and honest and it helps people who are new not have to stress if something isn't like an instagram filtre all the time.
oh my word, Gretchen. I've been holding off on baking for a while to lose some weight and get back on track, but I do believe that I may make this for my granddchildren this week. This is beautiful.
Maybe using the bc for the drip and not use it on top? I love the idea because vegan white chocolate is so expensive!
thanks for sharing! i'll try this drip soon! i love yours much more both for the taste reason and as well for the thickness! i found it more glamorous somehow and it gives the cake even more presence and uniqueness
I like both looks
Cool
Looks soo prettyyy 🌈 & delicious ofcourse! 🤤 I'm making this next week, can't wait! thankyou gorgeous Gretchen 😘💕
I looked at all the "disgusting" ingredients in the BC frosting, and based on what I have learned from ATK about food science, perhaps you can experiment with different ways to prepare your frosting. For example using a food processor to prepare it and maybe adding a small amount of corn syrup or other equally vegan friendly substitute. No, I am not full on vegan, I am just getting started with this.
I've had buttercreams fail due to what I have to imagine was very high water content in some random tub butter I tried substituting, as well as perhaps some other factors. But maybe that could be a plus for this drip technique when you want a less solid frosting, just add more water content _somewhere_ in the process.
Maybe a shortening instead of butter or combo???
Would probably be better
I’m late to this video(just haven’t had time to watch) and even though I’m not a funfetti cake gal, I love the look of this cake.
I love how you did the comparison but by no means would I put canned icing on any of my cakes anymore after making scratch icings. My taste buds must have changed also or they doubled up on chemicals because I always taste chemicals on most store bought treats…smh. If I know you, you’ll revisit this in the future and perfect the drip method with one of your buttercreams and I’ll be here for it! As always, thank you!
Yes!! It was nothing but chemical taste!! I was like 🤮
I don’t like artificial flavoring . Beautiful cake!!! 🎂 🩵
Maybe you can experiment to make the canned taste better but still get the nice melty drip? I don’t mind the taste of canned icing though 😊 grew up on it!
😋
Hey Gretchen! What do you think... if I were to add a little lactic acid to the Betty Crocker frosting and also the coloring, would it make it a cream cheesy type drip? Making a red velvet cake for grandson tomorrow and wanted to do a colored drip and I still haven't figured out a good way to color vegan white chocolate (King David brand coins).
Yes! I think it will be great!!
I believe they make a cream cheese icing already though
But it probably isn’t vegan? I’ll check!
@@GretchensVeganBakery
ok just checked and it is vegan!!! I don’t really care if it’s not the best tasting since it s just the drip! 🎉
Hi Gretchen! Is your vegan American buttercream crusting?
If you adjust the level of shortening vs vegan butter it would be! *meaning more shortening than butter it would!
@@GretchensVeganBakery Hi! Hope you don’t mind, I forgot to ask 🤦🏻♀️- how stable is it? Does it require refrigeration?
@ouR_soundsASMR No refrigeration needed unless it’s super hot in the room you’re in and of course, according to the filling, if the filling needs refrigeration in the whole cake needs refrigeration, you will gain more stability if you do use shortening in the recipe
@@GretchensVeganBakery ok thank you bunches!!
How can I warm up the drip if I don't have the microwave?
You can do it over a double boiler
@@GretchensVeganBakery will do, thanks!
💖💘
What I would do is talk the customer out of a drip cake. 😊
🤭
😍🎉🦄
A little comment in offering to the algorithme god 😉