Best video from the 5 ones I seen thx, I don't make cake , I'm a qualified plasterer that why my wife gets me to do the icing. Vid helped even more thx
I have watched so many, "how to get smooth buttercream " videos and you are the only person that's ever mentioned that buttercream develops air bubbles after sitting on the counter!! You have single-handedly saved my sanity! 😂 I thought I was doing something wrong. I was driving myself crazy and ready to quit making cakes. I love you! ❤️ Thank you, thank you and thank you! ❤
Thank you for all your advice! I took your and Lee''at advanced cake class on now you know. It was wonderful! Just a question, where did you get the mini scraper?
Hi! I'm new here, so I don't know if you have ever answered this before, but what is the ideal temperature to have in the kitchen when decorating the cake? Thanks :)
Hi Georgia, your videos are so informative, thank you. I was wondering if you could do a tutorial of how to get air bubbles out of your piping bag. I wasn't able to find one by searching (maybe I don't have the right words), but I've run into a problem of piping on decorations, or perhaps I'm writing a message with a narrow tip, and then gloop! - an air bubble comes out of the tip - chopping off the ink (icing) flow on my writing! Very unsightly!
I’ve been a hobby decorator for about 10 years. Took me a loooong time and practice to get smooth buttercream. Like anything else, doing something consistently, especially weekly, it gets easier. I only did about 10 or so cakes a year, and spaced apart. It took a long time for each cake. But eventually I got there. I learned that mixing/slapping technique, it really does remove a lot of air bubbles. Your tips were great. Even this 70 + year old grandma learned something. And I’ve watched a LOT of videos 🤪 The angle you hold your spatula on top I can already tell is much better than what I’ve been doing. And I realize I’ve been putting too much pressure with my scrapper. Too much bc coming off. And I’ve always applied my buttercream with a spatula. Resisted using a piping bag. But seeing the ease of application, and getting the same levelness of icing , absolutely trying. As I will the others. Thanks for the video and the tips and tricks. 👍👍
Thank you so much! I’m a baking and pastry student, and I have struggled in cake deco, especially this part of smoothing! I always know this channel will help with what I need!
Hello dear. Would you reference what your opinion would be for the best type of butter cream for and indoor wedding, for small wedding cake for my daughter. The bottom layers will be foam dummy cake and then her cutting layer on top. She’s gluten and dairy free so it’s going to be made with plant based butter and or crisco mix. Will I need to refrigerate all night and bring it that morning to venue or would you suggest fondant and deliver it the night before. The guest will be served desserts and a sheet cake from the venue kitchen? Thanks for all the suggestions.
Unfortunately I don't work with dairy free buttercream so can't help you, there are many cake decorators out there who have great recipes though! Good luck!
I have been making cakes for about 5 years now. In the last few months I am constantly having air pockets appear on my cakes. I have read that it comes from the cake settling and I just saw this video of yours about smoothing the frosting too much. Do you have a video on your initial cake steps? If not, could you PLEASE tell me if your cakes layers are chilled or room temp when initially crumb coating? Do you let your cake sit out "to settle" before crumb coating? I do not know where to go to get help with this. Thank you!!
Thank you for this excellent tutorial. Can you explain the reason for bubbles forming under the SMBC as your smoothing the finished cake. I see some of these on your cake on the closeup of the first spin on smoothing. I have found that the more you smooth, the more these bubbles can appear. Do you know the reason for this and how to avoid the appearance of these bubbles? Is it caused by condensed bubbles expanding as the cake is warming up while your putting the final coat on. Is there a way to avoid this other than not chilling the cake?
This tutorial is great. I can clearly see little mistakes I've been making. Like not having the cake too cold/frozen :) to start and especially the movement when starting to smooth. Also, I need to slow down! Thanks again, looking forward to having another go at this.
Can you make video how to use scrapper and pallet? Because when I use the pallet, there are alot buttercream on pallet or scrapper. I see, yours is clean. Thank you
Thank you very much Georgia, today I've learnt some very important hints especial about the pressure of scrapping. I was struggling with smoothing my buttercream cakes and air bubbles. Thank you very much.
Thankyou so.much for all your tips and tricks......they have helped me so much. You explain things so easily and clearly that I want to go and practice so much !! Thankyou Georgia ❤
I've watched 3 of your videos and love them all. These tips provide me with that edge I need to make my cakes better (even though people like what I make). Your tutorials clearly explain what I need to do to improve my smoother buttercream, piping skills and writing with chocolate! Thank you Georgia!
Is it possible to decorate the cake with cream and keep it in the refrigerator for the time it is covered with sugar paste, and how is the method please?
Hi Georgia. I want to decorate a wedding cake with SMBC (thankyou for the cake decorating course which has taught me this), with vanilla paste for flavouring. I would like to keep it white, but will the vanilla paste specks show through? I want it to be as smooth and shiny as this one of yours! Wonderful! Thankyou
Best video from the 5 ones I seen thx, I don't make cake , I'm a qualified plasterer that why my wife gets me to do the icing. Vid helped even more thx
Thank you so much!!!
I have watched so many, "how to get smooth buttercream " videos and you are the only person that's ever mentioned that buttercream develops air bubbles after sitting on the counter!! You have single-handedly saved my sanity! 😂 I thought I was doing something wrong. I was driving myself crazy and ready to quit making cakes. I love you! ❤️ Thank you, thank you and thank you! ❤
Hahah you are so welcome!! Glad to have helped!!
Just what I needed! Thank you so much Georgia!❤
Thank you for all your advice! I took your and Lee''at advanced cake class on now you know. It was wonderful! Just a question, where did you get the mini scraper?
Thank you! It’s Lissie Lou - you can find the link in the video
Hi! I'm new here, so I don't know if you have ever answered this before, but what is the ideal temperature to have in the kitchen when decorating the cake? Thanks :)
Btw, I'm loving your channel so far 💕🍰
Thank you thank you definitely a couple of tips in there ive not come across before 🙏
Glad to have helped!
Could you tell me which color you have used on the buttercream?
It was a mix of purples and pinks
3 years in my cake decorating journey and I still can't get this right (getting real close though), thank you for the tips ! Very useful!
You're so welcome!! It really does take practise
Hi Georgia, your videos are so informative, thank you. I was wondering if you could do a tutorial of how to get air bubbles out of your piping bag. I wasn't able to find one by searching (maybe I don't have the right words), but I've run into a problem of piping on decorations, or perhaps I'm writing a message with a narrow tip, and then gloop! - an air bubble comes out of the tip - chopping off the ink (icing) flow on my writing! Very unsightly!
How do you get you Swiss buttercream shiny?
Great Tips on how to smooth out your Buttercream on your Cake as well, thank you so much for sharing your Cake Tricks with me Georgia. 😃
Pleasure!
I’ve been a hobby decorator for about 10 years. Took me a loooong time and practice to get smooth buttercream. Like anything else, doing something consistently, especially weekly, it gets easier. I only did about 10 or so cakes a year, and spaced apart. It took a long time for each cake. But eventually I got there. I learned that mixing/slapping technique, it really does remove a lot of air bubbles. Your tips were great. Even this 70 + year old grandma learned something. And I’ve watched a LOT of videos 🤪 The angle you hold your spatula on top I can already tell is much better than what I’ve been doing. And I realize I’ve been putting too much pressure with my scrapper. Too much bc coming off. And I’ve always applied my buttercream with a spatula. Resisted using a piping bag. But seeing the ease of application, and getting the same levelness of icing , absolutely trying. As I will the others. Thanks for the video and the tips and tricks. 👍👍
My pleasure!!! Glad you found this helpful!
Hands down BEST video I’ve ever seen on smoothing the buttercream!!
Excellent explanation and tips!!!
Excellent and helpful, thank you so much! ❤🌹
How have I never watched your channel before now…I’m a hobby baker and your videos are just amazing… Thank you for sharing 🥰
❤ your channel❣️. You give the best verbal and visual explanations!
Thank you!!
Freezing your cake and then adding another layer of buttercream can actually smooth it out. It will fill in the gaps of those air bubbles.
Thank you Georgia - very smartly and articulately delivered - God Bless.
First here ❤❤ thanks for always sharing is easier tips ❤❤
Thank you so much! I’m a baking and pastry student, and I have struggled in cake deco, especially this part of smoothing! I always know this channel will help with what I need!
Hello dear. Would you reference what your opinion would be for the best type of butter cream for and indoor wedding, for small wedding cake for my daughter. The bottom layers will be foam dummy cake and then her cutting layer on top. She’s gluten and dairy free so it’s going to be made with plant based butter and or crisco mix. Will I need to refrigerate all night and bring it that morning to venue or would you suggest fondant and deliver it the night before. The guest will be served desserts and a sheet cake from the venue kitchen? Thanks for all the suggestions.
Unfortunately I don't work with dairy free buttercream so can't help you, there are many cake decorators out there who have great recipes though! Good luck!
I have been making cakes for about 5 years now. In the last few months I am constantly having air pockets appear on my cakes. I have read that it comes from the cake settling and I just saw this video of yours about smoothing the frosting too much. Do you have a video on your initial cake steps? If not, could you PLEASE tell me if your cakes layers are chilled or room temp when initially crumb coating? Do you let your cake sit out "to settle" before crumb coating? I do not know where to go to get help with this. Thank you!!
Hai
Thank you for this excellent tutorial. Can you explain the reason for bubbles forming under the SMBC as your smoothing the finished cake. I see some of these on your cake on the closeup of the first spin on smoothing. I have found that the more you smooth, the more these bubbles can appear. Do you know the reason for this and how to avoid the appearance of these bubbles? Is it caused by condensed bubbles expanding as the cake is warming up while your putting the final coat on. Is there a way to avoid this other than not chilling the cake?
The most excellent explanation of smoothing buttercream. Thank you very much
This tutorial is great. I can clearly see little mistakes I've been making. Like not having the cake too cold/frozen :) to start and especially the movement when starting to smooth. Also, I need to slow down! Thanks again, looking forward to having another go at this.
Yes! Slowing down definitely helps!
Awesome, thank you!
Thank you so much, I have now successfully smothed the perfect cake using your tips!
0:55 Mix by hand
1:43 How to fill piping bag
2:17 Flatten your bag
PIPING : 3:07 eep same pressure
Air bubbles are my nemesis, tried so many things to get these out so so pleased to see this
Can you make video how to use scrapper and pallet? Because when I use the pallet, there are alot buttercream on pallet or scrapper. I see, yours is clean.
Thank you
Thank you very much Georgia, today I've learnt some very important hints especial about the pressure of scrapping. I was struggling with smoothing my buttercream cakes and air bubbles. Thank you very much.
Thankyou so.much for all your tips and tricks......they have helped me so much. You explain things so easily and clearly that I want to go and practice so much !! Thankyou Georgia ❤
Great tutorial. Oh how I wish I could apply the buttercream like you! I do take too much off so will be more aware next time. Thank you x
me too🙆🏾♀️ i always end up back to the crumb coat layer
That's the hardest part to get used to!
I have really good shapes now, THANKKKKK YOUUU
Mam, I want to pay the new class for baking cakes class
I've watched 3 of your videos and love them all. These tips provide me with that edge I need to make my cakes better (even though people like what I make). Your tutorials clearly explain what I need to do to improve my smoother buttercream, piping skills and writing with chocolate! Thank you Georgia!
Thank you so much!!
Is it possible to decorate the cake with cream and keep it in the refrigerator for the time it is covered with sugar paste, and how is the method please?
How long can a smbc covered cake sit out?
Thank you for a detailed explanation ❤love your tutorials 💖
What is “ perfect cake temperature “ for a room?
Well done. You are a very good teacher
Is this an off set palette knife?
You are an 😅🎉🎉🎉🎉❤ teacher
How soft go to be the buttercream
You are bloody brilliant. Such a good teacher
I love that color can u pls tell me how did you get that color right?
Hi, what kind of Buttercream did you use please
Swiss meringue buttercream 🤍 you can find the recipe on my channel
Shalom, What food coloring is this? This antique purple color is very beautiful. Thanks Dorit
It's magic colours :)
Great tips 😊
Thanks so much ❤
Thanks a lot.
Which butter cream is the best ...I use whipping cream and add some chocolate in it then I use it
Always swiss meringue buttercream - you can find the tutorial and recipe on my channel!
Good one, Georgia👏
Thank you for this tutorial ❤
It’s really hard to color smbc, what do you use?
Gel food colouring!
Please! How do you get your buttercream so shiny?! Gorgeous!
Swiss meringue buttercream is shiny like that.
Hi Georgia. I want to decorate a wedding cake with SMBC (thankyou for the cake decorating course which has taught me this), with vanilla paste for flavouring. I would like to keep it white, but will the vanilla paste specks show through? I want it to be as smooth and shiny as this one of yours! Wonderful! Thankyou
Yes, the vanilla beans will show. Maybe fill with vanilla bean paste and reserve some for the final coating with vanilla extract