How To Ice a Cake With Buttercream | Global Sugar Art
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- Опубликовано: 29 сен 2024
- Supply List: www.globalsuga...
Chef Alan Tetreault of Global Sugar Art demonstrates his technique of icing a cake with buttercream. By using a "quick icer" tip, Chef Alan is able to easily and quickly frost a cake with no cake crumbs coming through the icing.
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Love this method. I learned it 20+ years ago when I was working in a grocery store bakery.
Yes, I do use this method on colored buttercream as well. Use just a hot, DRY, bench scraper and you should not have the issue of the buttercream looking darker.
Thank you so much for this video! I just did a two layer "princess" cake for my niece yesterday and icing the cake has always been the hardest part for me.
A laugh for anyone coming along..I got that huge nozzle in my hands today and I held it like it was a bar of gold and said Chef Alan thank you and bowed my head in prayer. 🍰🙏 😂
Made me laugh! LOL
@@GlobalSugarArtyoutube For all the knowledge you've shared so freely Chef Alan a free laugh is the very least I can give you in appreciation. Btw..I made your buttercream recipe today. I got to that point you mentioned about it looking like it would look like it was breaking down? I closed my eyes and let the KitchenAid whirl away all the time chanting in my head c'mon pastry gods, don't let Chef Alan fail me now 😂. It was perfection. The consistency, taste and finish is beautiful. I will be using it in the morning to ice the first cake on my "bucket list". Chef thank you for sharing all the pearls of wisdom you tucked away through out your career as a patisserie chef. 🙏🍰🌹
I love watching your videos! it always makes me want to get up and start baking so i can decorate :) As a person who loves cake decorating and is self taught your instructions are always so clear and easy to follow! keep up the awesome work!!
Awe, thank you SO much!
dear shed Alen, iam big fan of u. I love to decorate the cakes. u r awesome, the way you explain makes me crazy to learn. and u r the beeeeeeeest chef
Don't you mean CHEF Alan??
I love to watch you . Your a great teacher
You can use any type of buttercream you prefer. Italian and Swiss tend to be softer and may be more difficult to use in piping.
I just wanted to say I watched you're videos for the past two days. They're awesome! I made a cake today with your cake and Swiss meringue buttercream recipes. I even made my own fondant. My cake looks AMAZING! Thank you for amazing videos. Fan for Life!
you are great teacher!
Dear chef Alen, your vedios great.
muy buena explicación¡¡ me gusta el video.
hi i love ur video and also bought items at ur shop for my wedding on august hope the package come soon, my question ist is it ok if i put the cake with buttercream icing over night in the refrigerator? or do i need just few hrs. in the refrigerator then continue to put the fondant?
You can refrigerate the iced cake overnight before applying fondant. Be sure to lightly mist the icing with water before applying fondant as the buttercream will have crusted overnight and the fondant will not stick on it unless it is very slightly damp.
Thanks! This was a great video. I definitely need some practice though. Mine definitely doesn't look this good, but hopefully ill get there. :)
oh thats great, thank you for ur help.
chef, if we can't get a tip big enough to do the quick icing, could we just use a smaller one to go around the sides several times?
I work for a large retailer as a cake decorator and we are not allowed to use water in this way. The icing is so hard out of the bucket and it's so hard to smooth out. I stick my piping bags on top of a donut icing warmer (which we are also not supposed to do but if I didn't, I'd never be able to ice a cake) but as soon as the icing hits the cold air, it hardens up. :(
Hello Chef! I am a beginner cake-decorate-hobbyist. I made my second fondant covered cake, and like the first, the fondant didn't lay smoothly against the sides of the cake. I used the buttercream recipe from your tutorial. The appearance of the sides looked like I stuffed a square of butter under the fondant. Each time I put a crumb coat on the cake and placed in ridge overnight. Any words of advice would be great! ty
I have a RUclips video on how to cover a cake with fondant. I suggest you watch that for instruction.
what kind and size of spatula are you using?
pls i notice that after icing your cake, it drys and become a little stiff but mine is always sticky pls do i have to freeze my iced caked before decorating.
I use what is called a crusting buttercream. If you are making your icing with all butter, it will always be sticky. My recipe is here. www.globalsugarart.com/chef-alan-s-buttercream-recipe-inspiration.html
You remind me of mr Rogers for baking. You're the best
+bs4e LOL. I'll take that as as compliment. Thank you!
sorry it is a compliment...oops. i just meant your voice is soothing.
thank you very much. I appreciate the comment!
very educative, but I need a recipe for making buttercream icing
sorry to come to you, but how do I ask a question to Global Sugar Art. He is advertising glycerin for buttercream flowers and also stated they sell it, however, when I went to web site and tried to order and it said no results. Sorry to brother ou, but can't find where I can comment to them.
When you get an air pocket under fondant or buttercream, simply use a pin or toothpick and make a small hole into the air pocket. The air will be released and the icing should flatten out again.
I absolutely love your Chanel. I’m baking my daughters wedding cake. I’m not a baker, first time decorating. Your videos are so detailed and easy to follow. I have so much confidence. I backed 2 yellow cakes from your video last night, for my daughter’s wedding cake. Please post more videos. You are the best teacher. Thank you sooo much. I hope during this pandemic you are still baking and teaching.
Thank god you made this channel your the best channel I've found on cake decorating that's not complicated .lol it did seem like you like when things fall off like that.
Thank you so much for the wonderful comments.
No, it does not change the icing. The little bit of water that remains on the comb acts a a lubricant to smoothly cut through the icing. You can also use the dry the comb after heating it in the water.
Thank you so much for your tutorials! I've been watching them from Germany and you've helped me out so much to understand/learn the "american way of baking" if you know what I mean.... Can't wait to see the rest of your videos!
Best wishes from Europe!
We sell the buttercream icing on our website. Simply input the words "buttercream icing" in our search bar at Global Sugar Art . com
I was using the CK Products buttercream which comes ready made in many colors and different sized pails. It's delicious!
You can use buttercream icings in tropical climates but the cakes may have to be kept cool once prepared.
Hi, Chef Alan, I bought some stencils but I need to learn what kind of frosting will hold it. People love buttercream. Is it safe? I bought some pins at amazon to apply the stencil on the cake side (it's a long stencil).
I use a Wilton Contoured blade spatula, # 20469 on our website.
This is my first time to watch your video. Thank you so much for sharing your knowledge how to frost cake. You're the best tutor in this kind of job. Watch you again for your next video how to decorate cake. 🙏 God bless.
I've been watching your tutorials and I'm so delighted to have found your channel. You are an amazing teacher! Thank you so much for sharing your expertise.
I acknowledge your gift in this field sir. Please could you help me with your cake recipe and your butter icing made with shortening? Thanks
Alan recently i am fond of cake baking and decorating. but sorry to say i am zero in cake baking. i wish if u can make a tutorial how to bake cake, how to prepare icing, gum paste. i am requesting u because i saw your tutorials are so detailed and easy to learn by the way of ur teaching. gr8 job. pls make video on basics pls pls...if already done pls reply me the links pls
I have learnt so much from ur tutorials, it's amazing. U took the time to include the small intricate details that made the difference in my baking and gave me the best results always. Thank you for sharing your time and information. U r z best I have seen so far. Thanks again, I appreciate the lessons.
Thank you. You really showed me an easier way than I have been doing for years. I am going to buy that tip and scraper.
Great tutorial Alan. I love your videos. It is easy to understand and practice :) Waiting for your video how to create figurine using fondant
Always cool cakes completely before frosting with buttercream.
I also find the empty powdered sugar bag, folded and taped to form the cone shape, can be used with the large tip.
Seems like every video I do something drops off my work area.
Thank you so much sir for all this your teaching God bless you.
Thank you Chef for such an informative video. You make it look so easy.
Love the icing am going to try it, but how do I make whipping cream frosting
To me you're the Best ... you can't be compared way you demonstrate you're the Best thump up
Thank you. I am very grateful from Melbourne❤😊
Hi Allen, I love your classes. Do you recommend filling and freezing a cake before hand if your going to sculpt it?
It is not necessary but does help if is chilled. Also, use a nice firm cake like a pound cake for easier sculpting.
Should you only dip metal scrapers in hot water?
If you are a qualified pastry chef you should be teaching people how to make their own vanilla buttercream, not teach them to use store-bought buttercream. Very disappointing!
That's a rather critical comment. I have instructions videos on RUclips on how to make several types of homemade icing. This video was teaching to to ice a cake, not make buttercream. Many customers use purchased icings and I was promoting an icing that I felt was worthy of endorsing for those who choose not to make their own.
Thank you for getting back to me, Sir. :) That's very helpful.
Hi Chef Alan! You're my favorite! :) The way you present and organize your videos is so much appreciated! And you are very likeable! :) I have a quick question. What kind of cake board are you using?..and what do you cover it with? Thanks!! I noticed, when I went to smooth out my icing with a large scraper/smoother, I was scratching the cardboard and making cardboard powder in the process! :(
Does the water change the icing if it is not wipped off before smoothing?
I've often seen that technique for smoothing icing but was told that I should wipe the water off before smoothing the icing on the cake. Does it matter?
If the spatula blade if hot it will work but I have found that a hot and wet spatula gives me the best results. Some people acutually spritz the cake with water and then smooth with a spatula that is not heated.
Hi Chef Alen, I am learning a lot from you. Thank you soo much for your patience and for explaining the intricate details that make our cakes a success. If I may I would like to ask you
a question about making your choc. cordial cherries and the cream-filled ones. my caregiver and I have tried several times now making our own fondant and following your directions but even waiting many weeks after we make them the fondant never turns to liquid and the simple cream-filled ones are never fluid enough. they tasy great but when we slice them open NOTHING comes flowing out. What am I doing wrong? We really want to give these candies for Christmas presents but still need practice I guess.any help you can give would be greatly appreciated.
If you have time can you do a tutorial on: How to keep 50/50 gum paste and fondant from cracking??? I made a Stiletto heel for a cake this week and I used Fondant and Tylose but it had some cracking...Also, How long should I let the heel dry before handling it?...24 or 36 hours? Any suggestions?
Chef Alan, you are so amazing! You lay everything out so well, making it so easy to understand. You do things in real-time (except when the mixer is just mixing), and you make sure that you explain the "whats, hows & whys" of ingredients, times, problems & solutions. I personally LOVE knowing all of that information and sharing it, on occasion...makes others think that I am REALLY smart about all of this cake decorating business! lol! I am watching ALL of your videos and want to sincerely thank you, from the bottom of my little-baker's-heart, for taking the time to share your knowledge with us! Take care & God bless...
Hi Mr.Alen thx for your wonderful video. I m an old lady want to learn cake decoration first time. because i thought it is very complicated i never get that.After watching your video i wants to learn that .My daughter birthday is coming .i want to gift her a nice birthday cake.I have some ques, how much confectioner sugar do u add at last in your modified swiss butter cream recipe???u didnot mention that .i already made your modified swiss butter cream i use 3 cup sugar last,waiting for your reply, sorry english is not my first language . if u have any trouble to understand i can write it again.i made cake following your recipe .it turned out perfectly.thx sooooo much.you r a very good teacher ,waing for your reply
I wish I would have found your channel earlier. I made a amazing cake, however the finished product looks like it barely survived a war. I dont know how I can fix it other then maybe a think coat of buttercream using your method above to smooth out the imperfections and hide the millions of crumbs :(
I used the large icing tip and smoothed the sides using the bench scraper. A couple hours later I noticed huge air bubbles forming under the buttercream. I thought I had fixed it but a couple hours later it actually pulled off the cake and fell. What did I do wrong?!? I have another wedding cake to do this weekend and I'm terrified of the same results. Please help!!
Bello can i use swiss meringue buttercream for a cake and cover on fondant.tjank you .
Yes but it will not hold up as well under the fondant. Also, the cake needs to be chilled before covering with fondant. If the cake is too cold, you need to work very fast or the fondant will stick to the cake before it is smoothed out.
Hi I was wondering if I used homemade buttercream can I still uses the hot water technic?
Absolutely! It works well.
Hi chef, thanks for all the tips. Can you pls tell what size or number of the quick icer tip you use to apply the buttercream.
Hi! i want to make my son a guitar-shaped birthday cake..can you share with me some techniques and recipe for it? thank you!
After you have put the buttercream on the cake and you want to put a fondent layer on it should you put the cake into the freezer to get hard
+Brenda Rose No, freezing will cause condensation and the fondant can get water marks
on it. There is no need to chill the cake unless it has a perishable
filling.
thank you very much for the video chef.i wonder i dont like buttercream could i use something else instead under the sugarpaste?
Great tutorial!!! I have wanted to buy one of those huge icers(to make icing easier and to eliminate crumb coating but couldn't find a coupler for it...In fact, Yesterday I asked a lady Michael's about that and she didn't know...So this video was super helpful! Thanks
The large icing tip does not use a couple. In fact, you will need to cut a large pastry bag to fit that tube and keep the bag only for that use. No other tubes or couples will fit in the bag once it is cut because the opening is so large.
Thanks
what is the recipe for making a white buttercream icing and is there a video on that?
Crusting Buttercream
2 pounds sifted powdered sugar
4 ounces ( 1 stick ) butter
12 ounces (1 ½ cups) solid white vegetable shortening ( Sweetex or a high ratio shortening is best)
1-2 Tablespoons Alan’s Bridal Blend Flavoring
2 Tablespoons Powdered Coffee Creamer dissolved in 1/3 cup boiling water--then cooled.
Cream softened butter, vegetable shortening and flavoring until smooth and light. Add powdered sugar and cooled dissolved coffee creamer and mix on medium speed for 4-8 minutes until smooth. Scrape the sides of the bowl frequently. This recipe doubled will fill a 5 quart mixer. For whiter icing or an icing that will
crust more in humid weather, omit the butter and add ½ cup more shortening.
Ice your cake and smooth as much as possible. Allow icing to dry 15-30 minutes then smooth over with a VIVA brand paper towel or sheets of white copy paper and a fondant smoother
I love all your videos, and saw you throwing things ;) love how easy looks that method but Im wondering if I could use it with coloring icing, sometimes I noticed when I used hot water directly on a color buttercream they blur some areas and looks like darkers drops.thank you very much for share.
hi I want to know if you can make a video on How to make our own fondant?? in south america the fondant taste better than here ..thanks
where I can buy the buttercream that you were using icing the cake ?
We sell that icing and the Alan Tetreault buttercream icings at this link. www.globalsugarart.com/search.php?q=buttercream
You are amazing chef Alan!!! I hope you can help me, I frosted and decorate a cake with buttercream, after 15-20 minutes my cake had a biiig air pocket!!! That was terrible, i didnt know what to do? I try it to fix it, went i check my cake, it was there again! Any suggestions???
very detailed information
This looks so easy and simple.
Hey, would you please make a video of how to make buttercream? thank you!
Hi, your excellent teaching skills have made me a hero at home :) After watching your youtube video, i made a beautiful cake with full of pink roses for the 7th year birthday of my daughter and she loved it.
I'm just computer guy who has done any cake or icing work before, but using your tricks and methods, the cake and the roses were perfect after 2 tries. it was amazing...
Thank you..
you are the best sir thank so so much for your video
woow great help i have been struggling to get that part of smoothness to my cakes what a relief,thanks so much for this tutorial
Dear Chef Alan
I have watched many of your tutorials and thank you for sharing your knowledge on the RUclips platform in a calm relaxed way - where we all can benefit from your experience form anywhere in the world (South Africa). My cakes have improved dramatically with the shortcuts you have shown us,edible paper used a border, covering cakes with fondant, butter icing, techniques and tools to have on hand.
Hello, all your creations are amazing. I´m wondering if I can use the butter cream icing in tropical weather countries. Will it melt???. I´m from Venezuela. Thanks for your reply.
I am so pleased to have discovered your channel. Your videos are fantastic and it's a joy to listen to you. I can't wait to try the hot water method for smoothing buttercream. Thank you!
I like the big icing metal but it needed more icing. I could see brown cake thru that icing.
can I use this ck buttercream for roses without doing anything to it?
How to make perfect sugar lace?. Please upload video
what kind of buttercream is that?
thank you so much for the explanation, you're awesome!
hii , where can i find the "C K "Butter cream frosting in Canada ?
Thank you so mutch
i love your videos, i have learnt so much and your funny too :)
Hi! Can we use a regular buttercream icing or does it have to be Italian or Swiss? Thanks!
Thank you so much it was very helpful!
ok hot and dry is the clue then...thank you so much Chef Alan :)
Hi, May I know add water in ck buttercream ?
Hi Chef, I have watched several tutorials over the years and feel that you are too good....you explain so well.....all details....beneficial tips...Superb.....thanks for devoting time to all us passionate bakers
人代近p
*throws comb away* 'whoops, i like throwing things of like that' Whahaha
Which turnable are you using? I recently just bought one from Wilton and had to return it because it was very lopsided. Your's seems to work really good and I love the advice and tips that you give us :) you are amazing at what you do!
amber smith The turntable in the video is not longer manufactured. I highly recommend this one- www.globalsugarart.com/revolving-cake-turntable-with-non-slip-pad-by-ateco-p-31078.html
Could you give me a recipe of buttercream you prepare
Fabulous
Thank for the tip about the hot water, it helped me a lot :)
Can you make a video on sanitation as it applies to a baker.
Nice