She didn't mention this in the video but she did on her tiktok, you can run your benchscraper under hot water so that it slightly melts the frosting and looks even smoother. You can also use a small angled spatula to get those smooth edges on the top of the cake.
Okay, I know you originally posted this 3 years ago but thank you for sharing! & for disclosing how this was a challenge for you when you first started baking cakes! I can make cakes that taste delicious but they often don't look very neat. 😪
When u have a really good teacher giving a really good, simple class...and if you're a really good student....u will have a very nice, successful finished product. EVERY time. This was an EXCELLENT demo. I'm the baker in my family. And until now...my cakes NEVER looked like this. But, that's about to change effective IMMEDIATELY. This video is gonna take me from amateur home baker to a BAKER BOSS....omg.
Could you do a video on how you freeze your layers? How to keep them from getting condensation when defrosting and how long should you let them defrost before using them in your cake? Do you use them as soon as you take them out of the freezer? Thank you!
In another comment where she actually responded (yay) Question was: “When you freeze your cake layers when it’s thawing out does it sweat?” she said “I let them thaw for 20 minutes before I frost the cake, so they’re just chilled, not completely frozen. That helps minimize condensarion!
I don't know if you r gonna read this now. But I found your video and it is so helpful especially I am making my friend's wedding cake next month. Thank you your video help me so much
WOW! I have watched hundreds of videos on cake decorating, and your cake by far is the smoothest I have ever seen!! I just subscribed to you :) Thanks for the great tips!
Hmmm so you can really achieve a smooth look by using an all butter buttercream frosting. Thanks for giving me hope lol. I have been reading about this on cake central and according to a lot of people in that forum, you have to use shortening or at least half butter and half shortening to produce a crusting buttercream frosting. I guess if you don't plan on using the paper towel or the Elvira method, all butter buttercream frosting is fine. Thank you for taking the time to show us there is hope in all butter buttercream frosting to achieve a smooth look lol. I personally do not like the taste of shortening but I am obsessed with smooth cakes.
haha that's exactly how I feel too! Shortening is gross!!! I think it might take a little more time, but a smooth cake with all butter buttercream is definitely achievable :)
You definitely inspired me to try again today lol. I am a home baker and I just recently started wanting to make my cakes a little nicer, you know look a little professional haha. I used to just slap the frosting and make swirls with a spatula and call it a day. But now I have an obsession with smooth cakes so I started watching tons of videos and going through blogs and articles and I swear almost everyone says NO, YOU CANNOT HAVE A SMOOTH CAKE UNLESS YOU USE SHORTENING. even seasoned cake decorators on cake central said so! anyway, today I took my chocolate cake out from the freezer and made chocolate cream cheese frosting and I guess because I have been practicing a little bit, I was able to smooth out the frosting on the cake. I used a spatula and icing smoother and decided to take it up a notch and used a comb. omg you don't know how happy that made me. ok, this is getting long and you might think I'm crazy lol. I just want to thank you for making this video and for being so clear and detailed. sending you hugs and I hope you will have a million subscribers in the future. you definitely deserve it. good luck in everything you do, love!
Chelsweets Bakery me too, I would rather eat a not so pretty cake that tastes good than a heavily decorated cake that is made with junk lol. Practice is definitely key along with the right tools and proper techniques. Thank you so much (again and again lol) for showing us that it is possible to have a smooth cake using an all butter buttercream. I'm bout to binge watch your cake videos so bye hahaha!
You mentioned you have the layers in the freezer were they still a little Frozen when you took them out? Try to figure this out before the crumb coats are the layers of cake still frozen or are they thawed out how long before applying the crumb coat does it have to be totally thawed out or can it still be a little stiff just curious I know so many questions sorry I'm a beginner and this is the part that gets me thanks in advance! Thank you for sharing your wonderful video!
You are truly heaven sent!!!!!! Thank you so much for sharing Ms. Chelsweets. I am kinda new to baking, and I've learned a lot thanks to your videos. Xoxox
Well done. I’m making a cake for my little girl and didn’t know how to do this. I’m going to have to use a cleaver to smooth as I don’t ha a scraper. Great tip. Kind of like doing drywall. This will help!
Awesome. Sometimes I have a hard time smoothing it out. Would you say it's best to have a medium consistency butter cream or slightly softer (not runny)?
Hi! I actually came across this video by accident, but I'm coincidentally planning to bake your Mini Vanilla Cake recipe for a friend's birthday next weekend. This is going to be really helpful paired with your recipe. Thank you!
I’m still having a difficult time. Once I put the second layer and start to smooth it the cake become a naked cake. Should I make my frosting thicker???
Hey. I have the same issue too. It's either we apply too much pressure when frosting or we need to add more layers of buttercream. Also check your buttercream recipe. I suggest waiting for her to respond though
I usually freeze them overnight because I make them in advance, and let them thaw for about 20 minutes before I start decorating. However, as long as the cakes are cold to the touch it should be good to go! This usually takes about an hour to an hour and a half in the freezer straight out of the oven, but can vary based on the size of the layers, the height of the layers, and the temp of your freezer. Hope that helps!
Hello Thanks for your tutorials It's been very helpful One thing though, how do I get get my frosting firm ¬ melting. Am in Ghana &the temperature is always quite warm.
I love your videos! So helpful. Can you please tell me about your wide bench scraper? How wide/brand/if you recommend it/where you bought it? Thank you! I have two smaller scrapers but need a wider one. Thx!
I like using the freezer for my crumb coat because it chills the frosting faster, but I like storing frosted cakes in fridge, because that way it comes to room temperature more quickly! You can also store cakes that are frosted in the freezer, but then you should transfer them to the fridge, to reduce the temperature shock
I’ve always made and sold individual desserts like cupcakes, cinnamon rolls and brownies but I’m finally branching out and trying my hand at layered cakes. What turntable would any of you recommend? I’ve heard that a lot of them have issues with their ball bearings so don’t rotate as smoothly as they should. I’ve also seen differing opinions on metal versus plastic. Help!
Every time I scrape that buttercream to smooth it leaves a line in the cake or some type of dent! Any ideas of what I’m doing wrong! I’m over here going crazy lol! As always ! Beautiful cake
I usually freeze my layers overnight, and let them thaw for about 20 minutes before frosting. I also chill my cakes for about 5 minutes during the crumb coat step!
I highly recommend the upside down method over the one shown in this video. It's MUCH easier and faster... especially for beginners. Once I learned that I never looked back!
@@deisa82castro You frost the cake upside down so you end up using the bottom cake board with your bench scraper for perfect sides. The top needs no messing with either because of the way it's done. Here is a link to where I learned it from. (I'm not affiliated with her channel in any way, I just love this method and the very first time I tried it, it came out perfect). ruclips.net/video/jjUAPA1xDEQ/видео.html
I recently made your american buttercream. It tasted amazing, although I noticed it had a LOT of air bubbles making it impossible to smoothly frost. Any recommendations on how to fix this?
Thanks I think I was apply too much pressure when I smoothed it second time after I did the top the cake after my crumb coat. Though true does take time, patience and trial and error. Hopefully my customer can forgive my lack of smoothness for my cake for now since really hard make it super smooth. 😭 Many like icing. But it's not as forgiving as fondant.
I've emailed her a fee times and she always replies. I feel like I know a celebrity . You can tell by her videos how beautiful she is on the inside and ouy
I usually do make 1.5 or 2 batches for my cakes, depending on how I'm decorating them. I usually store it in an airtight container and try to use it on future cakes! :)
You make it look so easy & I have both of those tools but not the cake spinner. I'm sure I'll find a way to still screw it up. One thing I noticed you did that I've been missing is do the two layer for the icing & refereeing between that. I will definitely implement that from now on. (Thank you) So quick question for you...provided all of the cake isn't eaten in one sitting, do you store your cake back in the freezer, room temp or in the refrigerator while still keeping the actual cake still moist?
It gets easier with time, I promise!! But yes, the crumb coat is crucial, and makes the whole process so much easier!! When I have left over cake, I usually slice it up, place the slices in a Tupperware container, and freeze it! if you don't want to cut it, I recommend frosting the exposed areas of cake, to lock in the moisture, then refrigerating it until you plan to eat it next! It kind of depends on when you plan to eat the left over cake
Thank you so much for getting back to me & making me feel better. I more than appreciate you. So crumb coating & refrigerating. I'm definitely going to do that from now on. I'm such a rookie at this stuff but wanted to learn. I made my oldest a birthday cake one year & it "was" so cute until I either froze it or refrigerated it....can't remember but when I woke up, there was a complete landslide one one side of the cake. I laughed but was on the real crying inside. Fortunately, he was still amazed. (He was only like 3 then so he didn't know any better. lol) Then, I made my husband a cake another year for Father's Day & it came out perfect but only because I cheated it & froze it but that didn't feel like the right thing to do. I wanted to make myself a cake for my birthday but definitely wanted to avoid the first disaster & understand the correct process for preservation & decorating. Thank you so much for the tip. I'm definitely going to follow your suggestions :)
I usually freeze my layers overnight, and then let the layers thaw for about 30 minutes before stacking and icing. I also chill the crumb coat for about 5 minutes in the freezer.
I actually have done both, and it just depends on the timing of it all! but usually I trim them before freezing them, so they're all ready to go once I take them out of the freezer :)
the buttercream will crust, but it will still taste great!I usually put it in the fridge if the cake is made in advance. If you plan to eat it the same day, it can sit out!
Hi Chelsey! If you assemble your cake (frost and decorate) how far in advance can you store the cake in your fridge? Ex: make it on a Thursday and serve it on a Sunday. Would it dry out or still taste delicious?
Once a cake is frosted, the buttercream locks in the moisture!! So making it several days in advance, chilling it, then serving the cake later once it comes to room temp should be just fine :)
I used a tiny bit more than 1 batch! that's why i usually make 1 1/2 batches, just to be safe! There's nothing worse than not having enough frosting when you're almost done with a cake!
I have one question, for about how long do you leave the layers of cake in the freezer before frosting them and does the time change if the layers are 6 inches?
All that matters is that hey're fully chilled, and cold to the touch! I usually leave them in the freezer overnight, but you just need to make sure they've re cooled before you start!
hi chelsweets thanks for your video it's very helpful. I was just wondering how long do you freeze your cake layers for and do you frost them straight out of the freezer or let them thaw first? I was also wondering how long you need between frosting and serving the cake to ensure yhe cake is not still frozen at all? Thanks so much!
I freeze them anywhere from an hour to overnight. They usually thaw a bit as I get my frosting ready, but not much! I like when they're still partially frozen, makes it easier to stack them. I'd say at least a couple hours! If you plan to eat it right after decorating, I'd let the layers thaw most of the way before frosting. It'll speed up the process :)
I love your video tutorials!! Can you please tell me why I sometimes get air bubbles that sneak out of my perfectly smoothed cakes?? This causes me to have anxiety overtime I make cakes!
What brand cake pans do you use/prefer? I’m looking for a 7” & 8” & would like one that isn’t too deep; Same size as the cake layers you are using in this video
Question: I am trying to figure out the best time to make a cake. Can you make it a couple days ahead of time and store it somehow? I am having a birthday party for my daughter in the evening of a work week so I would like to make it ahead of time but don't want it to go bad because I made it too early. Any pointers?
yes! you can make the layers, wrap them in plastic wrap, and freeze them several days in advance! Let them thaw a bit before frosting them. The cake can also be frosted a couple days in advance! The frosting will lock in the moisture!
This is great 🙂 I am surprised that you assemble your cake while your layers are still frozen. A lot of bakers do freeze their layers but they will thaw them completely before assembling their cake due to condensation, you don’t have this issue? I have some issues making a layer cakes due to the buttercream bulging etc. and I think it would be so much easier to assemble a cake with frozen layers. I may just have to try and see what happens. Once your cakes are assembled since they are still frozen how are you storing them and what do you do for the summer time and hot weather ?
They're partially frozen! i freeze them overnight, and then let them sit for 20-30 minutes before frosting. This way they're still chilled, but not completed frozen. by the time I'm done stack and frosting, the top layer is usually pretty thawed. The whole process is slow for me, since I'm almost always recording while I decorate. I also usually put the cakes back in the fridge to sit for a bit once they're assembled. This minimizes the temperature shock. Since I don't deliver or sell me cakes, I don't really run into issues with summer time or hot weather, since I keep my kitchen cool.
Do you level your cake layers with a knife or a cake leveling tool? I noticed leveling cakes cutting pieces off with a knife seems to make more crumbs. Your's just seem soo leveled! 😊
My cake layers actually bake that level! I sometimes will trim the top layer, since I flip it upside down, but other than that I don't usually. I use a serrated knife when I do trim them :)
Hi chelsea how do I work out how much buttercream I need to crum coat then do a second layer on each cake? I know how to work it out for cupcakes I never do for cake! X
How do you work with the room temperature? I live Iowa, of course in cold weather. So the house has heater on.. so with butter cream, do you suggest how to maintain the temperature?
you can adjust the amount of cream you add into the buttercream to make your frosting thinner or thicker, so that it's the right consistency for whatever temperature you're in
The scraper removes the icing so I don’t know how this works bc I’ve tried this at home and it doesn’t work with the scraper, if you use the icing knife then it leaves marks from the blade even with water. So I dk
the crumb coat only takes about 5 minutes to chill, and i like to freeze my layers for about 30 minutes before frosting, or until they're cold to the touch!
She didn't mention this in the video but she did on her tiktok, you can run your benchscraper under hot water so that it slightly melts the frosting and looks even smoother. You can also use a small angled spatula to get those smooth edges on the top of the cake.
That is so helpful! I'm just learning and that the biggest frustration I have! Thank you
Okay, I know you originally posted this 3 years ago but thank you for sharing! & for disclosing how this was a challenge for you when you first started baking cakes! I can make cakes that taste delicious but they often don't look very neat. 😪
When she Spread the frosting it's so satisfying On the cake 😍😍
When u have a really good teacher giving a really good, simple class...and if you're a really good student....u will have a very nice, successful finished product. EVERY time.
This was an EXCELLENT demo. I'm the baker in my family. And until now...my cakes NEVER looked like this. But, that's about to change effective IMMEDIATELY. This video is gonna take me from amateur home baker to a BAKER BOSS....omg.
You make it seem so easy thank you for great tutorials!
Magic. Thank you so much for keeping it relatively short and easy to follow. Now all I need is a cake bench and that spinny pedestal thingy.
This video makes everything make so much more sense! I’ve been wanting to get into baking and I this was the first stump I’m trying to perfect!
Could you do a video on how you freeze your layers? How to keep them from getting condensation when defrosting and how long should you let them defrost before using them in your cake? Do you use them as soon as you take them out of the freezer? Thank you!
I just asked the same an i see your question wasnt answered. ;(
In another comment where she actually responded (yay)
Question was: “When you freeze your cake layers when it’s thawing out does it sweat?”
she said “I let them thaw for 20 minutes before I frost the cake, so they’re just chilled, not completely frozen. That helps minimize condensarion!
Your cakes DO always look so smooth. Thanks for sharing your techniques and thorough demonstration. :)
I don't know if you r gonna read this now. But I found your video and it is so helpful especially I am making my friend's wedding cake next month. Thank you your video help me so much
WOW! I have watched hundreds of videos on cake decorating, and your cake by far is the smoothest I have ever seen!! I just subscribed to you :) Thanks for the great tips!
thank you so much!!! :)
You're very welcome :)
I really love how you make all your cakes and the way you smooth them out.. you have helped so many people and I really appreciate it. 💞
I struggle with getting my cake's edges as smooth as possible... This is by far the best method... Thanks a bunch☺
aw so happy to hear that!!
Yess!! The secret is have the cakes frozen!! I finally got it!! 🙌🏻🙌🏻🎉🎂
I just stumbled on your videos..Worth every minute..Thanks for taking the time and sharing
That is so sweet! Thank you :)
Hmmm so you can really achieve a smooth look by using an all butter buttercream frosting. Thanks for giving me hope lol. I have been reading about this on cake central and according to a lot of people in that forum, you have to use shortening or at least half butter and half shortening to produce a crusting buttercream frosting. I guess if you don't plan on using the paper towel or the Elvira method, all butter buttercream frosting is fine. Thank you for taking the time to show us there is hope in all butter buttercream frosting to achieve a smooth look lol. I personally do not like the taste of shortening but I am obsessed with smooth cakes.
haha that's exactly how I feel too! Shortening is gross!!! I think it might take a little more time, but a smooth cake with all butter buttercream is definitely achievable :)
You definitely inspired me to try again today lol. I am a home baker and I just recently started wanting to make my cakes a little nicer, you know look a little professional haha. I used to just slap the frosting and make swirls with a spatula and call it a day. But now I have an obsession with smooth cakes so I started watching tons of videos and going through blogs and articles and I swear almost everyone says NO, YOU CANNOT HAVE A SMOOTH CAKE UNLESS YOU USE SHORTENING. even seasoned cake decorators on cake central said so! anyway, today I took my chocolate cake out from the freezer and made chocolate cream cheese frosting and I guess because I have been practicing a little bit, I was able to smooth out the frosting on the cake. I used a spatula and icing smoother and decided to take it up a notch and used a comb. omg you don't know how happy that made me. ok, this is getting long and you might think I'm crazy lol. I just want to thank you for making this video and for being so clear and detailed. sending you hugs and I hope you will have a million subscribers in the future. you definitely deserve it. good luck in everything you do, love!
That is so sweet
Chelsweets Bakery me too, I would rather eat a not so pretty cake that tastes good than a heavily decorated cake that is made with junk lol. Practice is definitely key along with the right tools and proper techniques. Thank you so much (again and again lol) for showing us that it is possible to have a smooth cake using an all butter buttercream. I'm bout to binge watch your cake videos so bye hahaha!
hot spatula
Can you freeze when you're using cream cheese icing?
You mentioned you have the layers in the freezer were they still a little Frozen when you took them out? Try to figure this out before the crumb coats are the layers of cake still frozen or are they thawed out how long before applying the crumb coat does it have to be totally thawed out or can it still be a little stiff just curious I know so many questions sorry I'm a beginner and this is the part that gets me thanks in advance! Thank you for sharing your wonderful video!
Excellent video..I learned a lot especially the freezing tips to make the whole process easier.
Where can I find the spinning cake stand and the cardboard mats under the cake? Are there better ones than others? Thanks.
I love this video. Very easy to understand. Thank you so much for sharing it.
So happy to hear that!! Happy baking Toyin!!
I love this video 😍
My cakes do not look neat, what can I do please 🙏
How many icing recipes did you make for the ombre affect cake
You are truly heaven sent!!!!!! Thank you so much for sharing Ms. Chelsweets. I am kinda new to baking, and I've learned a lot thanks to your videos. Xoxox
EXCELLENT breakdown! This video was extremely helpful. Cannot wait to try this technique!
Well done. I’m making a cake for my little girl and didn’t know how to do this. I’m going to have to use a cleaver to smooth as I don’t ha a scraper. Great tip. Kind of like doing drywall. This will help!
haha that's what it always reminds me of when I'm smoothing!! best of luck :)
Loved ur tutorial.... just 1 question... what kind of butter cream do you use... mine always melts & doesn't stick well... help
How many batches of buttercream did you use and what size were this cakes
Awesome. Sometimes I have a hard time smoothing it out. Would you say it's best to have a medium consistency butter cream or slightly softer (not runny)?
I have the same thoughts 🥰
What consistency is the buttercream. This is a very good tutorial
It's pretty thick, and somewhat stiff!
Love your videos, very helpful! Especially love all the ganache drip techniques which I can't wait to try!
Aw thanks!! best of luck!!
Hi! I actually came across this video by accident, but I'm coincidentally planning to bake your Mini Vanilla Cake recipe for a friend's birthday next weekend. This is going to be really helpful paired with your recipe. Thank you!
It was a great tutorial! I have a question, do we have trim the sides of a cake before icing it?
I want to know too
No you dont need to, its personal preference
Not necessarily
How many batches of icing you made for this. The cake looks good
I’m still having a difficult time. Once I put the second layer and start to smooth it the cake become a naked cake. Should I make my frosting thicker???
Hey. I have the same issue too. It's either we apply too much pressure when frosting or we need to add more layers of buttercream. Also check your buttercream recipe. I suggest waiting for her to respond though
Try not to put a lot of pressure when you scrape the side of the cake
I have a question. What is your recommended length of time to freeze cakes?
I usually freeze them overnight because I make them in advance, and let them thaw for about 20 minutes before I start decorating. However, as long as the cakes are cold to the touch it should be good to go! This usually takes about an hour to an hour and a half in the freezer straight out of the oven, but can vary based on the size of the layers, the height of the layers, and the temp of your freezer. Hope that helps!
Chelsweets won't it make the cake dry or it keeps it moist?
Hello
Thanks for your tutorials
It's been very helpful
One thing though, how do I get get my frosting firm ¬ melting. Am in Ghana &the temperature is always quite warm.
Hi Owusu! i'd recommend swapping out some or all of the butter in the frosting for shortening! It's more stable in the heat :)
@@Chelsweets thanks so much and God bless you
I love your videos! So helpful.
Can you please tell me about your wide bench scraper? How wide/brand/if you recommend it/where you bought it? Thank you! I have two smaller scrapers but need a wider one. Thx!
Is it better to freeze or refrigerate cake? When storing and when decorating?
I like using the freezer for my crumb coat because it chills the frosting faster, but I like storing frosted cakes in fridge, because that way it comes to room temperature more quickly! You can also store cakes that are frosted in the freezer, but then you should transfer them to the fridge, to reduce the temperature shock
I’ve always made and sold individual desserts like cupcakes, cinnamon rolls and brownies but I’m finally branching out and trying my hand at layered cakes. What turntable would any of you recommend? I’ve heard that a lot of them have issues with their ball bearings so don’t rotate as smoothly as they should. I’ve also seen differing opinions on metal versus plastic. Help!
Thanks sooooooo much for your tips i'm a new baker and it REALLY helped me!!!!
What kind of turn table do you have?
What type of consistency do you use for frosting a cake?
Thank you for this video. Which brand of cake scraper do you use please?
Every time I scrape that buttercream to smooth it leaves a line in the cake or some type of dent! Any ideas of what I’m doing wrong! I’m over here going crazy lol! As always ! Beautiful cake
I would like your butter cream icing recipe
Great tutorial! Your cakes always look so perfect, I can't wait to try!
aw thank you so much!!!
I follow exactly what you do and when i do the crumb coat and final coat the layers slide and make cake lopsided. Would freezing help?
it could, but I also recommend leveling your cake layers with a serrated knife! That way when you stack them it will be easier to have a level cake
How long do you freeze the layers before frosting? How long do you freeze cake after frosting?
I usually freeze my layers overnight, and let them thaw for about 20 minutes before frosting. I also chill my cakes for about 5 minutes during the crumb coat step!
I would love your buttercream recipe. Also, what consistency do you use to frost? Thin, Medium or stiff?
I highly recommend the upside down method over the one shown in this video. It's MUCH easier and faster... especially for beginners. Once I learned that I never looked back!
What is the upside down method?
What is it?
@@deisa82castro You frost the cake upside down so you end up using the bottom cake board with your bench scraper for perfect sides. The top needs no messing with either because of the way it's done. Here is a link to where I learned it from. (I'm not affiliated with her channel in any way, I just love this method and the very first time I tried it, it came out perfect). ruclips.net/video/jjUAPA1xDEQ/видео.html
Wicked Winnie That’s amazing thank you for sharing!! ❤️
@@wickedwinnie ty!!
I recently made your american buttercream. It tasted amazing, although I noticed it had a LOT of air bubbles making it impossible to smoothly frost. Any recommendations on how to fix this?
I need to know this too!
Would it work with other icing to?
Good evening! Can you make frosting ahead of time ? If so, how do you store it and how long?
Thanks I think I was apply too much pressure when I smoothed it second time after I did the top the cake after my crumb coat. Though true does take time, patience and trial and error. Hopefully my customer can forgive my lack of smoothness for my cake for now since really hard make it super smooth. 😭 Many like icing. But it's not as forgiving as fondant.
yah it's hard to get that part just right! I'm sure as long as your cake is delicious, your customer won't mind :P
Nicely done how to video and you are very talented. Thank you for sharing this video, very helpful.
Nice technique. Very helpful, thanks for the vid!
I've emailed her a fee times and she always replies. I feel like I know a celebrity . You can tell by her videos how beautiful she is on the inside and ouy
Did this cake take two batches of your buttercream recipe? Do you double your recipe? What do you do with leftover buttercream? Thanks for the help.
I usually do make 1.5 or 2 batches for my cakes, depending on how I'm decorating them. I usually store it in an airtight container and try to use it on future cakes! :)
You make it look so easy & I have both of those tools but not the cake spinner. I'm sure I'll find a way to still screw it up. One thing I noticed you did that I've been missing is do the two layer for the icing & refereeing between that. I will definitely implement that from now on. (Thank you) So quick question for you...provided all of the cake isn't eaten in one sitting, do you store your cake back in the freezer, room temp or in the refrigerator while still keeping the actual cake still moist?
It gets easier with time, I promise!! But yes, the crumb coat is crucial, and makes the whole process so much easier!!
When I have left over cake, I usually slice it up, place the slices in a Tupperware container, and freeze it! if you don't want to cut it, I recommend frosting the exposed areas of cake, to lock in the moisture, then refrigerating it until you plan to eat it next! It kind of depends on when you plan to eat the left over cake
Thank you so much for getting back to me & making me feel better. I more than appreciate you. So crumb coating & refrigerating. I'm definitely going to do that from now on. I'm such a rookie at this stuff but wanted to learn. I made my oldest a birthday cake one year & it "was" so cute until I either froze it or refrigerated it....can't remember but when I woke up, there was a complete landslide one one side of the cake. I laughed but was on the real crying inside. Fortunately, he was still amazed. (He was only like 3 then so he didn't know any better. lol) Then, I made my husband a cake another year for Father's Day & it came out perfect but only because I cheated it & froze it but that didn't feel like the right thing to do. I wanted to make myself a cake for my birthday but definitely wanted to avoid the first disaster & understand the correct process for preservation & decorating. Thank you so much for the tip. I'm definitely going to follow your suggestions :)
How did you achieve a perfect white American buttercream?
How long to you freeze the cakes before you put on the icing?
I usually freeze my layers overnight, and then let the layers thaw for about 30 minutes before stacking and icing. I also chill the crumb coat for about 5 minutes in the freezer.
Chelsweets thank you! One more question, where did you get your turntable base? Love your videos!
I love your vids! Could you do one where the cake has a different type of filling, such as custard, and the outside is frosted with buttercream?
Subscribing off of this video alone. Thank you for being so inspiring and positive!
Aw thanks Codiline! Happy to have you along for the ride :)
What are the measure of making butter icing? Thank you
Awesome video--informative, to the point, and nicely done. Thanks!
do you cut the layers before or after freezing? thanks.
I actually have done both, and it just depends on the timing of it all! but usually I trim them before freezing them, so they're all ready to go once I take them out of the freezer :)
May I please know which bench scraper are you using?
Hi there! Is this recipe enough frosting for most of the cakes you do? Will it cover a four layer cake?
I usually make 1.5 batches of my frosting recipe for a four layer cake (made with 7 or 8 inch cake layers)!
How do you store the cake ? Can it be in the fridge or will it turn out dry ? Please respond
the buttercream will crust, but it will still taste great!I usually put it in the fridge if the cake is made in advance. If you plan to eat it the same day, it can sit out!
Can you share sharp edges with whipped cream?
You are so good..smooth icing is a struggle for me.thnx for sharing
What size cake pans are you using for most of your cakes in the tutorials?
I usually use 7 or 8 inch pans!
Ok thank you!
Hi Chelsey! If you assemble your cake (frost and decorate) how far in advance can you store the cake in your fridge? Ex: make it on a Thursday and serve it on a Sunday. Would it dry out or still taste delicious?
Once a cake is frosted, the buttercream locks in the moisture!! So making it several days in advance, chilling it, then serving the cake later once it comes to room temp should be just fine :)
How many batches of frosting did you use for this cake? I love your videos!!
I used a tiny bit more than 1 batch! that's why i usually make 1 1/2 batches, just to be safe! There's nothing worse than not having enough frosting when you're almost done with a cake!
Hi, when making your own wedding cake how much frosting do you need to prepare to make sure that you have enough?
chelsey how I wish that ur just around our neighborhood so I can drop by to ur place and grab some cakes 😍 I really do love cakes
haha I always have extra cake in my fridge :P
I have one question, for about how long do you leave the layers of cake in the freezer before frosting them and does the time change if the layers are 6 inches?
All that matters is that hey're fully chilled, and cold to the touch! I usually leave them in the freezer overnight, but you just need to make sure they've re cooled before you start!
hi chelsweets thanks for your video it's very helpful.
I was just wondering how long do you freeze your cake layers for and do you frost them straight out of the freezer or let them thaw first?
I was also wondering how long you need between frosting and serving the cake to ensure yhe cake is not still frozen at all?
Thanks so much!
I freeze them anywhere from an hour to overnight. They usually thaw a bit as I get my frosting ready, but not much! I like when they're still partially frozen, makes it easier to stack them. I'd say at least a couple hours! If you plan to eat it right after decorating, I'd let the layers thaw most of the way before frosting. It'll speed up the process :)
i have a question, i can put on the top a gum pastes flower on one frosting cake ?
yup! just be sure it's securely placed!
I love your video tutorials!! Can you please tell me why I sometimes get air bubbles that sneak out of my perfectly smoothed cakes?? This causes me to have anxiety overtime I make cakes!
I find sometimes it's actually air bubbles inside the buttercream!
What brand cake pans do you use/prefer? I’m looking for a 7” & 8” & would like one that isn’t too deep; Same size as the cake layers you are using in this video
I like to use Fat Daddio's! I order them on amazon, and they're 2 inches deep! They come in a ton of different sizes!
Question: I am trying to figure out the best time to make a cake. Can you make it a couple days ahead of time and store it somehow? I am having a birthday party for my daughter in the evening of a work week so I would like to make it ahead of time but don't want it to go bad because I made it too early. Any pointers?
yes! you can make the layers, wrap them in plastic wrap, and freeze them several days in advance! Let them thaw a bit before frosting them. The cake can also be frosted a couple days in advance! The frosting will lock in the moisture!
This is great 🙂 I am surprised that you assemble your cake while your layers are still frozen. A lot of bakers do freeze their layers but they will thaw them completely before assembling their cake due to condensation, you don’t have this issue? I have some issues making a layer cakes due to the buttercream bulging etc. and I think it would be so much easier to assemble a cake with frozen layers. I may just have to try and see what happens. Once your cakes are assembled since they are still frozen how are you storing them and what do you do for the summer time and hot weather ?
They're partially frozen! i freeze them overnight, and then let them sit for 20-30 minutes before frosting. This way they're still chilled, but not completed frozen. by the time I'm done stack and frosting, the top layer is usually pretty thawed. The whole process is slow for me, since I'm almost always recording while I decorate. I also usually put the cakes back in the fridge to sit for a bit once they're assembled. This minimizes the temperature shock.
Since I don't deliver or sell me cakes, I don't really run into issues with summer time or hot weather, since I keep my kitchen cool.
What if you don't want your frosting to be too much sweet because of the powdered sugar? How can i lessen it's sweetness?
Do you level your cake layers with a knife or a cake leveling tool? I noticed leveling cakes cutting pieces off with a knife seems to make more crumbs. Your's just seem soo leveled! 😊
My cake layers actually bake that level! I sometimes will trim the top layer, since I flip it upside down, but other than that I don't usually. I use a serrated knife when I do trim them :)
Hi chelsea how do I work out how much buttercream I need to crum coat then do a second layer on each cake? I know how to work it out for cupcakes I never do for cake! X
Will frozen cake layers be just as moist the next day? I'm doing my niece a wedding cake.
How do you work with the room temperature? I live Iowa, of course in cold weather. So the house has heater on.. so with butter cream, do you suggest how to maintain the temperature?
you can adjust the amount of cream you add into the buttercream to make your frosting thinner or thicker, so that it's the right consistency for whatever temperature you're in
Chelsweet I love your videos
The scraper removes the icing so I don’t know how this works bc I’ve tried this at home and it doesn’t work with the scraper, if you use the icing knife then it leaves marks from the blade even with water. So I dk
How long are you suppose to freeze the cake?
Where did you get your cake spinner? What is the brand?
It's an ateco 612, and I ordered it on amazon! here is the link: amzn.to/2T596Mj
Hi dear
What kind of cream do you use to decorate cake?
I sue american buttercream!
Hey
How long do yoy freeze? An with your other vid how long do you have them in the fridge vs freezer when making a wedding cake. Ty
What size pans did you use to make your cake?
How long do you freeze the cake for?
the crumb coat only takes about 5 minutes to chill, and i like to freeze my layers for about 30 minutes before frosting, or until they're cold to the touch!
You made it look so easy
What is the process of using whipped cream
the process would be similar with whipped cream, but whipped cream is much more difficult to smooth!
Could I get your recipe? I wasn't able to use the link for it
strange! try this link: chelsweets.com/2016/11/01/the-best-american-buttercream-recipe/
and here's the link for my cake recipe: chelsweets.com/2016/09/05/best-vanilla-layer-cake-recipe/
When you freeze your cake layers when its thawing out does it sweat???
I let them thaw for about 20 minutes before I frost the cake, so they're just chilled, not completed frozen! That helps minimize and condensation!