This is by far the BEST video tutorial I've seen so far. The way you fill then spread the frosting's first thin layer as you go seems to save more time at the end when you have to do the crumb scrape. And also, you're the only one I've seen do it, too. I like your process more because it seems to fill in gaps and air pockets much better. Thank you for sharing!!!
Hi Irma! I always have difficulty handling whipped cream frosting. Your tips are very helpful. Dividing the heavy cream in 3 batches depending on its use is such a brilliant idea. I live in a tropical country and the whipped cream starts to melt and deflate when I’m just halfway through frosting. I can’t wait to try your method. Thank you for sharing this video. Please continue to share more tips :) More power.
Thank you for your comment 👍😄 when it is a hot day, I usually turns on air-conditioner too. If it still melts too easily, you can consider to stabilise the whipped cream with gelatine or white chocolate 👍😉
Thanks for sharing . I’m saving this video so ny 9 yr old and I can practice . I like that u cover 3 stages . Just what we need . Can’t wait to see what our look like in the end .
And God said let there be the most perfect cake with frosting, and lo and behold... Irma appeared 🎉 It was such a pleasure watching your creation. I watched your video out of curiosity and guess I'm now hooked to your channel. Thanks for sharing 😊
I haven't seen any other tutorial on RUclips like this. Just subscribed! Keep up the great work 👍 Can you please share link of a video about cream consistencies?
Hi Irma Thank you for making this video it’s much help as my family love fresh cream ( whipping cream frosting ) cake . My cream stay good as it was white but when ever I add Wilton gel color in it for decoration or border line it start melting and become very runny . Can you give me some tip how we add colour in wip cream . ? tIA
You can use dissolved gelatin or… my favorite sneaky hack is to add a small amount of instant vanilla pudding mix. Definitely not traditional but it stabilizes the cream incredibly well. It will give the cream slightly more body than it typically has, but I actually prefer it that way.
The rulers were originally bought from Rakuten Japan. They were made in Japan, and quite expensive (the items & the postage), but they are very useful. If you can find something similar, it might be a lot cheaper.
no, the whipped cream is still going to be soft. But I usually cover the cake with a lid or store it inside a cardboard cake box, so it can keep the cake moist for longer
Hello thank you for your time The plastic piece you are using it’s one time use?? And who hard and soft is there any percentage of sheet Waiting for your reply
I would like to know what those two rods are on the side of the cake that she used to measure when she slicing the cake in layers. I’m trying to find those I would like to order them, but I don’t know what they’re called..
So, What Is The 80% Peak Stage and How Do Tell?? I'm a Cake Decorater of Many Years and I Have Never Heard of This Kind of Rating. I Just Use a Stablizer in My Cream, Whip and Have No Problems. Really Don't Need Three Kinds of Percentages. I Like "Simple"!! To Much Guessing Doing It Your Way.
I have never tried it yet, but from what I know is Yes. also just let it defrost at room temperature for a few hours. I would also like to try it out. Thank you for your comment
After the cake is crumb coated, just put the cake back to the fridge to chill for awhile. Only for the period you are whipping the cream for the cake surface (that means for only very short time, probably a few mins), once the cream is whipped, it is ready to frost 😄👍If you mean how long do I need to chill the cake before crumb coat, then no, you don't have to chill the cake before crumb coat, as long as the cake is completely cool down at least 60 -90 mins after baking. I always freeze the cake because it will make the cake even moister after it is defrosted.
This is so informative and useful! I always fail at this phase with the whipped cream. How long can the cake be in room temperature environment before the cream melt?
Usually the cake has to be stored in the fridge most of the time, it is ok to stay in room temperature for short time only (for example: take the cake out from fridge, put candles, sing song then cut the cake.) if I have to take this cake to my friend or relatives, I have to use insulated bag & ice packs
The best tutorial in RUclips. Tqvm for the knowledge. Easy to understand without talking too much. Love it ❤️ Btw, the amount cover for what cake size?
@Irma's Cake Tutorials Thank you very much for your speedy reply.🙏 I am a complete beginner, so may I know the reason why a metal scraper doesn't work for you?🤔 I was actually trying to frost my cake with strawberry whipped cream while looking at your video and trying my very best not to panic. It is my very 1st time doing it! 😅 I was replaying in my mind over and over again how you held the spatula and how you spread out the cream on the top and at the sides while I was trying to keep a steady hand. In my mind, I was chanting, "Don't screw up, don't screw up!"😅 I was hoping you would zoom in when you held the spatula 20ﾟ to the cake so that for beginners like me, we can see it clearly.🙏 I'd like to clarify 1 more thing. Does the 2 o'clock or 10 o'clock refer to medium peak? Are you able to tell me as well how many settings are there on your handheld electric mixer and which speed you use it, and for how many minutes? Pardon my many questions because I would like to become an accomplished baker just like you.😊
Thank you for your tips on the genoise cake! Now on the frosting, do I frost the day of or can I frost the cake one day in advance? Also I can't remember where I found but I have vanilla pudding and cool whip I was going to use (was trying with less sugar for the baby but it's probably going to end up a lot of sugar anyway). Do u have any idea how? Do I do the same procedure you do with your heavy cream?
You can frost one day in advance or on the same day 😄👍( I’ve never decorated any cakes on the party day, too stressful, I always decorate cakes in advance 😄) Store the cake inside a cake box after frosting , and put the cake back to the fridge as soon as possible. Whipped Cream cannot stay at room temperature for too long. The cake have to be covered when it is inside the fridge otherwise the moisture will be dried out. I have never used the pudding mix whipped cream version , so unfortunately I do not know the recipe & procedures. From what I read on internet previously, some people say it makes the whipped cream more stabilised and it already has flavour and sugar inside the vanilla pudding mix. However, I have never tried the vanilla pudding mix method, I only just use heavy cream + 10%caster sugar. So I do not know which method is actually better. If you would like to use pudding mix, I strongly suggest you to follow some reliable recipes and try it out first before frosting the final birthday cake 😄👍
Wow, where do you live that your cream is off white. Or is that the lighting? I use gelatine in my cream for better hold without altering taste or texture
I live in Australia, this is the natural colour of the cream here. The very white one is not natural cream, it is more stable and last longer, also looks better, but it cannot be bought at our local supermarket.
@@IrmasCakeTutorials you’re lucky then, all we have available in Canada is the very white one. Yours looks like English cream which is unpasteurized. Thanks for replying
@@LisaG442 it is pasteurised, but it is natural cream made from the milk. I have never seen unpasteurised cream sold in Australian supermarkets 😄 thank you for your comment
I am so excited to make this for my friend's small wedding ceremony! I will let you know how it goes! I'm thinking I would need to stabilize the cream. Do you do this? If so, what do you do/use? Thank you for any help! :D
Also - I notice your strawberries are quite thick. Does this make the cake taste yummier with bigger chunks? I've been contemplating cutting the strawberries to be around the same thickness etc. Hmm x
No, I don't need to stabilise the cream, as the thickened cream (35% fat or above) I used in Australia already have some stabiliser inside. This is the cheapest and common cream that I can get from any local supermarket, so I always use it. I have also tried a pure cream (at least 35% fat or above ) and it is also quite stable after whipped. (however, I have also tried one of the other brand that the cream texture does not look smooth after whipped, different brands might have different results, it is better to try it out before any event) The whipped cream cannot stay in room temperature for too long. It is expected to be in the fridge all the time, and take it out to celebrate and serve immediately. If you need to take the cake for transportation, I also think it is better to stabilise the cream, but the environment can't be too hot, and the trip can't be too long too. Usually in my country, we display the wedding cake at room temperature, and we only use either buttercream / fondant cake for wedding. (Because the whipped cream cake cannot stay in the room temperature for too long, if we use the whipped cream cake as wedding cake, by the time the couple cut the cake, the whipped cream is already melted)
@@amongstthewildflowersbby Yes, you can slice them into same thickness or cubes, whichever way you prefer. The strawberries in Australia are always very big. If there are any medium size of strawberries, I have already kept them for the top, because those strawberries have to look similar size. I really like the big chunks, but if possible, I also prefer the strawberries (fillings one) are not that big, it will be easier to frost, and the cake doesn't need to be that tall. (However, very difficult to get all medium size strawberries in a box, even I get 2-3 boxes of strawberries, there might not have enough medium sizes)
Thanks for the tutorial. I realised that the color of cream in Australia is different from those find in Korea and Japan , their was bright white! Can I use white food coloring to make the cream more white ? Thanks
I tried it too, it didn’t work for me. The cream in Australia is natural cream, the yellow tint is the natural colour of the cream, the bright white cream in other countries is vegetarian and artificial version, it has longer shelf life, more stable, bright white , but it is not natural cream.
@@flyingmeatball666 If you use the tiniest drop of purple food coloring (I recommend just dipping a toothpick into the coloring) it cancels out the yellow of the cream
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Your extreme precision and strict attention to detail is quite exquisite!
Thank you very much. This is the best comment I have ever received.
This is by far the BEST video tutorial I've seen so far. The way you fill then spread the frosting's first thin layer as you go seems to save more time at the end when you have to do the crumb scrape. And also, you're the only one I've seen do it, too. I like your process more because it seems to fill in gaps and air pockets much better. Thank you for sharing!!!
Hi Irma! I always have difficulty handling whipped cream frosting. Your tips are very helpful. Dividing the heavy cream in 3 batches depending on its use is such a brilliant idea. I live in a tropical country and the whipped cream starts to melt and deflate when I’m just halfway through frosting. I can’t wait to try your method. Thank you for sharing this video. Please continue to share more tips :) More power.
Thank you for your comment 👍😄 when it is a hot day, I usually turns on air-conditioner too. If it still melts too easily, you can consider to stabilise the whipped cream with gelatine or white chocolate 👍😉
Check this video out for comparison of different stabilized whipped cream. Instant vanilla pudding wins, but cream cheese is also good
Thanks for sharing . I’m saving this video so ny 9 yr old and I can practice . I like that u cover 3 stages . Just what we need . Can’t wait to see what our look like in the end .
Thank you. Today j make a cake for my kids. It was 2nd time with frosting. It is pretty but has holes. I tjink ur video will help a lot. Thank u agn
Hi Irma this was such a in-depth video I wanted to know how easy are these fresh cream cakes to transfer and transport to clients home?
Thank you so much for your video! Can’t stop watching it .
My grandkids love my whipped cream !!
Some really good tips especially with the acetate! Thanks heaps
Thank you very much 😊👍glad that this tutorial is useful to you 😄thank you for watching
And God said let there be the most perfect cake with frosting, and lo and behold... Irma appeared 🎉
It was such a pleasure watching your creation. I watched your video out of curiosity and guess I'm now hooked to your channel. Thanks for sharing 😊
Thank you very much for your kind comment!!
I wouldn't mind some tips on splitting a cake in layers
Havent seen a tutorial that was so detailed ..thanks ❤
Hi Irma, where did you get the jugs, please? And what are their sizes? They're so convenient.
Where did you get those white (is that plastic?) jugs or pitchers you’re using to whip your cream?
I haven't seen any other tutorial on RUclips like this. Just subscribed! Keep up the great work 👍
Can you please share link of a video about cream consistencies?
Thank you 👍
Did you put stabilizer on your whipped cream? it looked stable.
If you add a little purple food coloring, it'll make it really white, making the yellow tint go away.
Hi Irma
Thank you for making this video it’s much help as my family love fresh cream ( whipping cream frosting ) cake .
My cream stay good as it was white but when ever I add Wilton gel color in it for decoration or border line it start melting and become very runny . Can you give me some tip how we add colour in wip cream . ?
tIA
What could you use to stabilize it? Whipped cream generally doesn’t keep form
You can use dissolved gelatin or… my favorite sneaky hack is to add a small amount of instant vanilla pudding mix. Definitely not traditional but it stabilizes the cream incredibly well. It will give the cream slightly more body than it typically has, but I actually prefer it that way.
Can you give us a link to where to buy that acetate scraper, please?
Thank you for the video. Where can I fined those rullers for slicing the cake?
The rulers were originally bought from Rakuten Japan. They were made in Japan, and quite expensive (the items & the postage), but they are very useful. If you can find something similar, it might be a lot cheaper.
Will this cream harden if it's left in the fridge for a day?
no, the whipped cream is still going to be soft. But I usually cover the cake with a lid or store it inside a cardboard cake box, so it can keep the cake moist for longer
very well explained❤
Very nice. What do you use to stabilize the whipped cream?
Hello thank you for your time
The plastic piece you are using it’s one time use??
And who hard and soft is there any percentage of sheet
Waiting for your reply
Reusable Acetate
I would like to know what those two rods are on the side of the cake that she used to measure when she slicing the cake in layers. I’m trying to find those I would like to order them, but I don’t know what they’re called..
So, What Is The 80% Peak Stage and How Do Tell?? I'm a Cake Decorater of Many Years and I Have Never Heard of This Kind of Rating. I Just Use a Stablizer in My Cream, Whip and Have No Problems. Really Don't Need Three Kinds of Percentages. I Like "Simple"!! To Much Guessing Doing It Your Way.
And what stabiliser would that be? She means 80% to stiff peak.
What kind of stabiliser do you use ?!
Can you please tell me the brand name of whipped cream? I am also live in Australia.thanks in advance. ❤
It is the cheapest thicken cream in Coles or Woolworths. (Coles Brand or Woolworths Brand)
Can you freeze chiffon cakes ?
I have never tried it yet, but from what I know is Yes. also just let it defrost at room temperature for a few hours. I would also like to try it out. Thank you for your comment
Clean work
how long do you chill the cake before putting the frosting
After the cake is crumb coated, just put the cake back to the fridge to chill for awhile. Only for the period you are whipping the cream for the cake surface (that means for only very short time, probably a few mins), once the cream is whipped, it is ready to frost 😄👍If you mean how long do I need to chill the cake before crumb coat, then no, you don't have to chill the cake before crumb coat, as long as the cake is completely cool down at least 60 -90 mins after baking. I always freeze the cake because it will make the cake even moister after it is defrosted.
What type of cake base is it? Chiffon?
Hello, what’s the name of the tool that you use to cut the layers of cake?
How big is your cake? The amount of cream used should be different for 6 inches and 9 inches cake, right?
This is so informative and useful! I always fail at this phase with the whipped cream.
How long can the cake be in room temperature environment before the cream melt?
Usually the cake has to be stored in the fridge most of the time, it is ok to stay in room temperature for short time only (for example: take the cake out from fridge, put candles, sing song then cut the cake.) if I have to take this cake to my friend or relatives, I have to use insulated bag & ice packs
Nice cake. Cooked very nicely!
Thank you very much for your comment 😄👍
Which whip cream do you use for this
It is the whipping cream that contains at least 35% fat, and usually I get the cheapest brand at local supermarket
Is it Woolworths thickened cream?
This is also my question
@@zhuzhuchen3941 😄 but no replay 🤣
@@vimalajoy4400 she said in another comment that it was woolworths cream!
@@zhuzhuchen3941 ok.. Thank u😊
The best tutorial in RUclips. Tqvm for the knowledge. Easy to understand without talking too much. Love it ❤️
Btw, the amount cover for what cake size?
Thank you very much, it is for 6” cake
@@IrmasCakeTutorials tqvm. Ok. Just found the cake video 😁👍
Beautiful 😍
Nicely one and beautiful ❤❤❤
Can I use a metal scraper instead of a plastic one?
It doesn’t work for me if it is a whipped cream cake
@Irma's Cake Tutorials Thank you very much for your speedy reply.🙏
I am a complete beginner, so may I know the reason why a metal scraper doesn't work for you?🤔
I was actually trying to frost my cake with strawberry whipped cream while looking at your video and trying my very best not to panic. It is my very 1st time doing it! 😅
I was replaying in my mind over and over again how you held the spatula and how you spread out the cream on the top and at the sides while I was trying to keep a steady hand.
In my mind, I was chanting, "Don't screw up, don't screw up!"😅
I was hoping you would zoom in when you held the spatula 20ﾟ to the cake so that for beginners like me, we can see it clearly.🙏
I'd like to clarify 1 more thing. Does the 2 o'clock or 10 o'clock refer to medium peak?
Are you able to tell me as well how many settings are there on your handheld electric mixer and which speed you use it, and for how many minutes?
Pardon my many questions because I would like to become an accomplished baker just like you.😊
Where did you buy scrapers?
Thank you for your comment. Are you asking about the plastic scraper with thin blade or the clear plastic film ?
For both
Very good techniques. Thanks!
Thank you very much for your comment 😊👍
Thank you for your tips on the genoise cake! Now on the frosting, do I frost the day of or can I frost the cake one day in advance? Also I can't remember where I found but I have vanilla pudding and cool whip I was going to use (was trying with less sugar for the baby but it's probably going to end up a lot of sugar anyway). Do u have any idea how? Do I do the same procedure you do with your heavy cream?
You can frost one day in advance or on the same day 😄👍( I’ve never decorated any cakes on the party day, too stressful, I always decorate cakes in advance 😄)
Store the cake inside a cake box after frosting , and put the cake back to the fridge as soon as possible. Whipped Cream cannot stay at room temperature for too long. The cake have to be covered when it is inside the fridge otherwise the moisture will be dried out.
I have never used the pudding mix whipped cream version , so unfortunately I do not know the recipe & procedures.
From what I read on internet previously, some people say it makes the whipped cream more stabilised and it already has flavour and sugar inside the vanilla pudding mix.
However, I have never tried the vanilla pudding mix method, I only just use heavy cream + 10%caster sugar. So I do not know which method is actually better. If you would like to use pudding mix, I strongly suggest you to follow some reliable recipes and try it out first before frosting the final birthday cake 😄👍
@@IrmasCakeTutorials just wanted to say thank you again. My kids loved the cake!
@@judylin7615 that’s fantastic ❤️ I’m so happy to know that your kids like the cake
Thanks for sharing
I still don’t know what 80% or 90% peaks are. It would be helpful if you showed us the difference. Thank you
Thank you
Wow, where do you live that your cream is off white. Or is that the lighting?
I use gelatine in my cream for better hold without altering taste or texture
I live in Australia, this is the natural colour of the cream here. The very white one is not natural cream, it is more stable and last longer, also looks better, but it cannot be bought at our local supermarket.
@@IrmasCakeTutorials you’re lucky then, all we have available in Canada is the very white one. Yours looks like English cream which is unpasteurized. Thanks for replying
@@LisaG442 it is pasteurised, but it is natural cream made from the milk.
I have never seen unpasteurised cream sold in Australian supermarkets 😄 thank you for your comment
I am so excited to make this for my friend's small wedding ceremony! I will let you know how it goes!
I'm thinking I would need to stabilize the cream. Do you do this? If so, what do you do/use? Thank you for any help! :D
Also - I notice your strawberries are quite thick. Does this make the cake taste yummier with bigger chunks? I've been contemplating cutting the strawberries to be around the same thickness etc. Hmm x
No, I don't need to stabilise the cream, as the thickened cream (35% fat or above) I used in Australia already have some stabiliser inside. This is the cheapest and common cream that I can get from any local supermarket, so I always use it.
I have also tried a pure cream (at least 35% fat or above ) and it is also quite stable after whipped.
(however, I have also tried one of the other brand that the cream texture does not look smooth after whipped, different brands might have different results, it is better to try it out before any event)
The whipped cream cannot stay in room temperature for too long. It is expected to be in the fridge all the time, and take it out to celebrate and serve immediately. If you need to take the cake for transportation, I also think it is better to stabilise the cream, but the environment can't be too hot, and the trip can't be too long too.
Usually in my country, we display the wedding cake at room temperature, and we only use either buttercream / fondant cake for wedding. (Because the whipped cream cake cannot stay in the room temperature for too long, if we use the whipped cream cake as wedding cake, by the time the couple cut the cake, the whipped cream is already melted)
@@amongstthewildflowersbby Yes, you can slice them into same thickness or cubes, whichever way you prefer. The strawberries in Australia are always very big. If there are any medium size of strawberries, I have already kept them for the top, because those strawberries have to look similar size.
I really like the big chunks, but if possible, I also prefer the strawberries (fillings one) are not that big, it will be easier to frost, and the cake doesn't need to be that tall. (However, very difficult to get all medium size strawberries in a box, even I get 2-3 boxes of strawberries, there might not have enough medium sizes)
Great video
Why i cNnot whipp cream as smooth as you showed...
Gorgeous
Great going stay connected
Thanks and sure
How much kg is the cake is
This one is a 6” cake, but I have never weight the cake though
Thanks for the tutorial. I realised that the color of cream in Australia is different from those find in Korea and Japan , their was bright white! Can I use white food coloring to make the cream more white ? Thanks
I tried it too, it didn’t work for me.
The cream in Australia is natural cream, the yellow tint is the natural colour of the cream, the bright white cream in other countries is vegetarian and artificial version, it has longer shelf life, more stable, bright white , but it is not natural cream.
@@IrmasCakeTutorials I see ..thanks for saving me some time and money to try 😂
@@flyingmeatball666 If you use the tiniest drop of purple food coloring (I recommend just dipping a toothpick into the coloring) it cancels out the yellow of the cream
@@daniphantom7620 thanks !will try
Prefect!!!
Where I can find a whipped cream 35% of fat???
I just bought it from supermarket. Please check the ingredient, does it contain at least 35% fat?
😋 yummy 😋
May I know how many inches is your cake ? And is it higher height of cake than usual? Thanks😊
This one is a 6 inch cake (diameter), the cake is approx 9 -10 cm tall, if you prefer, you can choose to make it not that tall
PERO ESTA BIÈN LLEGARAS LEJOS CON DIOS DELANTE
ELLA TIENE QUE VER LOS VIDEOS DE. AZUL CAKE
Waoo Weldon
Neat
Thank you so much 😄👍
I love making cake, but when you put cream on it, it looks ugly and lumpy
Too many strawberries!
😈
Thank you for your comment!
I think u need more practice 😒
I would like to see you do better
Her cake looks amazing 👌