Laura, I am over the top thrilled about this tutorial. I am icing challenged, so I purchased round and square acrylic boards from a website, but they only demonstrated using them with chocolate ganache. I love, love your videos and have been following you for the past year after I discovered your RUclips tutorials when I began cake decorating as a hobby about 1 1/2 years ago. I really appreciate your teaching style and you explain everything perfectly. Thank you so much for sharing your talent!
I highly recommend these that you see in the video. For the recipe and instructions to make them check out my tutorial called "Perfect Icing Consistencies". You can find the link to it in the description box below this video. Thanks for watching!
Thank you for the top smoothing tip. I struggle to get my top to be smooth! I will definitely try this way! Great tutorial! I literally tell myself all the time that this buttercream is not the boss of me LOLOLOL
QUe bonitos ustedes!!! tan lindo que explican y tan bonito que se tratan... les deseo toooda la felicidad del mundo.. hacen una HErmossisissima pareja! Y MIL gracias por ser generosos y dar estos tutorials!!
Hi Laura would it cause any bulging on the icing once its apply to the cake and cover with fondant once it comes back to room temperature. I'm just worry about that
+Marle T HI Marie! Not at all. If you use a nice dense icing like the one in this tutorial and you dam properly between layers, you shouldn't have that problem. :)
Thank you! This is American buttercream. If you'd like to learn how to make it please check out our tutorial named "Perfect Icing Consistencies". Thanks for watching! :)
Hi Laura, I just watched a 3rd video of your using the viva paper towel and result looks great! May I ask please where can I get the smooth viva paper towel as here in Australia only the the viva paper towel with waves or corrugated is sold. Thanks in advance - and I am very excited to try your techniques. Best wishes, Cynthia
Me gusto tu tutorial Laura, pienso que ahora voy a tratar la tecnica que usas al poner la crema. Quiere decir que la parte de abajo del cake solo queda cubierta una ligera capa. La de arriba es la que pusistes mas y alrededor. Yo lo vi asi.. Tu usas tu mano izquierda y apoyas y con la otra cubres muy interesante. gracias. Yo soy de Miami.
Yes of course! Purchased this set on Amazon. You can find several sellers. I know the one I originally bought these from no longer sells them, but there are many you can readily find. Thanks for watching! :)
Hi laura the Edna's crusting buttercream recipe has butter in do you omite the butter so the frosting is so white? and do you put extra milk to make it more smooth
+Maritza Hi Maritza! There's 2 types of this recipe. One which is half butter and half shortening. This is the crusting recipe. The other is the all shortening which is very white. This is for damming and icing the outside. Please check out the link underneath this video where I offer a GREAT explanation to what you are asking about. It will help you. :)
I've been watching your videos, and i just want to say, i love your videos and the way you explain everything.step by step. You have gained a new subscriber and fan.
Someone may have already asked this, but what cake spinner do you use? It seems to be very smooth even though it is plastic. Or at least it looks like it. Thanks so much for all your videos you and your husband are great!😊
You're actually the firs to ask so thank you! The turntable I use is by Wilton. Yes, it's very smooth. :) You are very welcome! Thank you for watching! :)
Great Tutorial I have never used the upside down with American Buttercream. But will try it. Thank you so much for sharing. I will use Ednas recipe as well.
Haha! Yes I had to find that out the hard way. LOL. Thanks for watching Sam! :) In case you don't follow us on social media, we're now registering for our online Cake Icing Class if you'd like to join. Check it out on our FB or IG. Thanks for watching! :)
Once I get the top iced I put on the disk & a parchment round, level with my handy little construction Level and incorporate the overhang into the sides using Acrylics on the top and bottom
That looks beautiful, but how do you now transfer that cake to the final cake board without damage, since the 6 inch cake and board are covered in about an inch of icing?
That's a great question! Our cakes aren't damaged because when we stack they are hardened from being in the fridge. We actually have a tutorial on how we stack our cakes without damage. Starting with the base cake on the board. Please be sure to check it out. :)
We use American Buttercream. If you'd like to see how we make it please check out our tutorial called "Perfect Icing Consistencies". I wouldn't recommend using whipping cream to ice a cake (if you want it to look good) as it is not stable. :)
No worries! We use American Buttercream but in 2 different consistencies. The ultra white outer coat you see in this video is a recipe that has no butter in it which is why it's so white. If you'd like to see exactly how we make it, please check out our tutorial named "Perfect Icing Consistencies". Thank you for watching! :)
Hi from Nz Laura! Thanks for another clever tutorial. So kind of you to take the time to share your skills. Could I just use my good old fashioned cake card and normal non crusting butter cream- the stuff that just has only butter to try this up side down method.
Angela Taylor You're very welcome Angela! I'm not sure what a "cake card" is, but, it it's what you use to scrape the side of your cake, I don't see why not. Give it a shot and please let me know how it works for you. :)
Muchas gracias por tu tiempo en grabar estos vídeos, por cierto mire que le pasas la servilleta viva 2 veces creí que se pegaba si no se metía al congelador antes?
I've never tried it on whipped cream but my common sense tells me that it won't work because whipped cream is very soft and unstable. It will probably stick to the paper towel. I hope that helps. :)
Hi Laura, I luv watching your awesome videos. Where did you buy that Red handle bench scraper as I cannot seem to locate the same style. Is there a brand name on it?
Thank you Nell! I don't have a brand name on it. It's very generic. I purchased mine at a home improvement store. You can readily find these at any home improvement store and in many sizes and styles. :)
Hi Laura, I bout the shortening in walmart and I am not sure, but when I opened it wasn't a thick shortening like I when I by the ine one with the 0 Trans fat. I thought it was bad so I didn't even use it. It was runny. Have you had this issue?
MsGiselle7107 HI Giselle, If it was runny, it sounds like you might have purchased a container from a bad batch. It sounds like it was melted. High fat ratio shortening should be very thick. If you're purchasing at walmart, be sure to buy the Great Value brand and make sure to buy the one that DOESN'T have the word vegetable on it. I hope that helps. Give it another shot. I'm sure it'll work. :)
Hi, Laura love the video!! thanks so much it's great that u guys make the time to teach!! is it possible if you can make a video on showing how you cut your cakes or explaining to a customer.
+Johany Torres Thank you Johany! Glad you enjoyed it! How one cuts/slices their cakes, totally depends on how many servings the individual baker says their cake/tier provides. Have you seen my tutorial on how to make your own cake serving chart? This is an excellent way to know how to cut your own cake and/or if necessary, how to tell your client how they should cut the cake. We've never run into this situation nor have we ever been asked how to slice it. That's pretty self-explanitory, but I guess I can see someone asking? :)
Lisa Bergen The icing for the damn and outer layer are the same. The crumb coat and filling is the softer consistency. You can find a link to a FB post I created on this very subject right under the video under the "show more" section. :)
Hi, thanks for sharing your techniques. I followed your hard and soft coat recepie, after soft coat I kept in fridge onces I took it out it is hard. Is that because of butter in soft coat recepie. Waiting for your reply :)
You're very welcome Sharmila! Thank you for watching! The icing gets hard (as it should) because it has butter AND shortening. Both harden at cold temps. :)
+MsBungol HI MsBungol! Yes, it most definitely is! You can click on the link underneath my video in the "show more" section for the link to her tutorial. :)
Hi Robert! Yes definitely! Please check our crumb coating tutorial and also I recommend our Perfect Icing consistencies tutorial so you know which recipes we use for both the crumb coat and outer coat. :)
The cake would never stick to the disc if this were the case and it would be extremely difficult to ice because it would be moving around on you too much. Hope that helps and thank you for watching. :)
Erica Perez Thank you! You can also use an acrylic for this, but, use two of them. One on top, and one on the bottom so you can use them as your guide when scraping. I'm planning a tutorial for square cake tiers using acrylics as well. :)
After scraping your sides, with the paper towel method, do you do that before or after you put it in the freezer for 15 mins? And won’t the buttercream come off onto the paper towel?
Hi Alex! I don't scrape the sides with the paper towel. I do that with a scraper. The paper towel is just to get that final finish in case there are any little tiny icing particles sticking up. I use the paper towel immediately after icing then put back in the fridge until I'm either ready to cover in fondant or just stack. I hope that helps! :)
Hi Laura, Wanting to know.. how far in advance can you make the buttercreams? When you are crumb coating and stiff icing is the icing chilled or at room temperature?
Monica Thompson Hi Monica! I usually have the icing made just minutes before I use it. I like it fresh and smooth and still a tiny bit warm from all the turning in the mixer. The longer you wait, the stiffer it gets and becomes increasingly difficult to work with. The icing is always at room temp. We never have it in the fridge. Hope that helps my friend! :)
Is it ok to use the high ratio icing under fondant? Ive hearrd fondant sticks to butter cream better, but then the high fat ratio is thick to holding up the fondant.
Messiet Thank you so much! Glad you enjoy the tutorials! :) Yes, we do use high fat ratio shortening. You can check out an awesome post under the "show more" button I created on the icing we use on my FB page. :)
I want to use a center dowel for my tier cake just not sure what size I don't know if I should get 1/4 , 5/17 I know how long I want it . Could someone please tell me what size dowel you would use for a pound cake three-tier. Please and thank you❤😊
Hi Naruto! Thank you for watching my video and for your question. Usually for 3 tiered cakes, I use a dowel that is 1 cm in diameter. You can easily find these in craft stores like Hobby Lobby or Michaels here in the U.S. If you'r not in the U.S. then I'm sure any craft stores in your area will carry them. Be sure the pointy/sharpened end of the dowel that goes into the cake also goes into a thick base the cake is on (at least 1" in thickness), or else the dowel will be pointless. The dowel also going into the base is what anchors the entire cake to the base so it doesn't move or tilt on you during delivery. I hope that helps. God bless you! :)
+Venus Medler We use the Great Value brand you readily find at Walmart. If you'd like to know a bit more about the icing, please check out our "Perfect Icing Consistencies" tutorial. Link can be found under the "show more" section under this video. :)
HI Christine! Yes we certainly do still use this method. The acrylic is only 1/32" thick. You can find the links to the ones I use in the "show more" section under this video. :)
Hi, thank you for sharing your techniques and recipes. You're amazing. I'm so glad I found your channel. I have a question, after icing the cake with the all shortening recipe,can I just keep it that way without adding the fondant just for a regular buttercream cake? Because I love how sharp and smooth the shortening icing looks.
Thank you Evelynn! It's our pleasure to share what we know. We're glad you found us! Yes most definitely! For our clients that don't want fondant, we just leave it as is. I also love how sharp it looks. Just as clean as if it were covered in fondant. Thank you for watching! :)
That is so amazing how smooth and perfect that icing is. Great job. You have patience cause at this point, I'm just ready to eat the darn thing. Seems like a waste to go through all that work just to shove it in your mouth. Much respect to all the bakers out there. But I have a question. I am not a Baker. I do bake a cake every now and then straight from Duncan Hines. Never from scratch. I always took pride in icing my cakes with little swirls and peaks and just trying to make the icing look as pretty as possible as if I had purchased it. :) My point is, why go through all that work icing a cake to be picture perfect and it just seems like it's very time consuming when you could have gotten the same look from fondant which would have been much faster? I thought that was what fondant was for, the smooth look that I am seeing here and I thought icing was supposed to be for swirls and peaks and piping and all the decorative elements. Please forgive me if this question sounds crazy. Now that this cake is iced so perfect, what would be done to it next? Confused. Please school me. Thank you for the awesome video. I have just found your channel and subscribed. The buttercream (soft and hard) video got me here. Another great tutorial.
Thank you! That's a very common misconception. You can't get fondant to look nice and smooth if the icing underneath is all jacked up. LOL. Fondant simply takes on the shape of whatever is under it. So if the icing isn't perfectly smooth, neither will the fondant be. So you see, not a waste of time at all especially when clients are paying a good amount of money for the cake to look professional. Icing is not only for decorative but the starting point for a perfectly smooth fondant covered cake. Your question isn't crazy at all. Actually a very good one and one that is very commonly asked. I hope that helps and thank you for subscribing! God bless you and thanks for watching! :)
Thank You so much for your response and explanation. I get it now. :) Still here watching your amazing videos. Love love the hand painted leopard on fondant and the half and half cakes. Beautiful work. Thank you for your amazing videos. God Bless you and your hubby as well.
+CakeAngel Hi there! I purchased this in a home improvement store here in my city. Sorry I don't have a link for it but you can find it at any home improvement store. It's called a taping knife or spackling tool. :)
Each of our cake tiers has 3 layers of cake. Total height is usually about 5.5". With half a batch of the SOFT icing, we can usually fill and crumb coat a two tier cake consisting of a 6" and 8". With a double batch of the HARD icing, we have enough to dam and ice a 2 tier cake of the same size. You're welcome girl! :)
Hi, thanks for the great tutorial,I really love your clear explanations but even funnier are the little,helpful tips from your hubbie😂😂 I have my own cake company and my husband has his own job, but still my hubbie helps out a lot, every which way he can😉 For instance, during workshops he helps with explaining some of the terms we take for granted after all this time, or just some extra hands when I'm fumbling with my cakes. This makes it all easier and a lot more fun isn't it? 😉 Anyway, a thumbs up & subscribed on your channel😉 Cake greetings🎂 from the Netherlands, Tamara
Hi Tamara! Thank you so much for the super kind comment! Glad you like my hubbies input. When we watch the videos back he always makes me chuckle. LOL. That's so wonderful your hubby helps you out! :) We're going to be having a hubby and wife Periscope soon on all the way husband's can help their wives with their cake businesses. Hope you can join us @krazykoolcakes :)
Hello Laura, I've been following you for many years and I love all the caking tips you give us on your FB page. I'm really struggling right now from getting over a mishap I've had this past weekend while delivering a massive 2-tiered double barrel cake. During transit a car deliberately merged into our lane causing me to make a swift left turn which caused the cake to shift to the left causing the cake to become lopsided. My cake was ruined but I couldn't make the client a new cake at the last moment so I provided her with 100% money back and apologized over and over again. However, I can't forget the incident and I'm having trouble moving on. Any words of advice would help. Thank you I really appreciate it in advance.
+Gloria Chung I had a mishap making a large minion cake. I provided a 3 tiered 6" round minion and another larger round cake to the client at no cost. I traced my steps on the successful smaller cake, and built up to a larger one. Now, game on.
+Gloria Chung Hi Gloria, These types of mishaps are completely unavoidable. It happens to all of us. Major accidents like these thankfully only happen maybe once or twice in a lifetime. My best advice is to just be glad that it happened and you've gotten it out of the way. It would be WONDERFUL if we could control the drivers around us but unfortunately we can't. Don't life in fear ok? You need to just put it in the past and not let it stop you from being the awesome Cake Artist God made you to be.
I just tried your recipe. It’s a great recipe. I have made tons of buttercream and never had a problem with gritty buttercream. Until recently. I have tried to figure out what is causing it. Your recipe came out gritty as well. I followed your recipe and instructions to the tee. I even sifted the powdered sugar twice, room temperature butter etc... I was using a different kind of high ratio shortening that cost 32.00 before giving great value a try. I would say switching the shortenings is the only thing I did different. Meaning I used great value shortening instead of my usual and I been getting gritty buttercream...however I am starting to think it’s the powdered sugar.???? For some reason it’s not dissolving like it should. ???? Like I said before I have made plenty of buttercream with great success up until now. Really need some advice to what it may be. I honestly think the powdered sugar may be bad. I bought a bunch from the same store and since using it my buttercream are gritty. Shortening? Or is it the powdered sugar?
It definitely sounds like it might be the sugar. I would do an experiment and try making it with a different confectioner's sugar and see what result you get because it shouldn't be coming out gritty. I hope it works out for you. :)
instead of putting the little bits of icing to smooth the top of the cake couldn't you use some hot water and an angle spatula and smooth it that way also?
Hi Brenda! Happy to help! I'd like to recommend you watch our Perfect Icing Consistencies video. We show you exactly how we make the icing we use and how to achieve the right consistency. You can also find the link to it in the "show more" section under our video. :)
I was having the same problem! I realized I was over mixing my icing. If you watch her consistently video, you can see they mix on lowest setting; pretty much just to combine. you want your frosting to be thick not airy. When I realized this, everything just "clicked". So, moral of the story? Listen to Laura carefully! She's telling you EVERYTHING you need to know.
If you notice in the tutorial, I mention (and show ) pressing the cake down while adding the icing at the very bottom so that it doesn't slide around. It will slide if you don't press it down. The first icing creates a suction and after that, it won't stile anymore. I hope that helps! :)
Olá! Não, esta é toalha de papel. O tipo usado na cozinha para secar as mãos. Um dos lados é muito bom. Obrigado por assistir ao nosso vídeo! Tchau! :)
I’ve never seen anyone explain This like you did! Thank you so much for making this video
Thank you so much Tamisha! We're glad you enjoyed it. Appreciate the wonderful feedback. You're very welcome! :)
What else can be said but your videos are the best. You have a way of saying every detail very clearly without overdoing it. Keep up the awesome job.
Sharon Sanders I appreciate that Sharon! Thank you! :) That means a lot. God bless you! :)
Laura,
I am over the top thrilled about this tutorial. I am icing challenged, so I purchased round and square acrylic boards from a website, but they only demonstrated using them with chocolate ganache. I love, love your videos and have been following you for the past year after I discovered your RUclips tutorials when I began cake decorating as a hobby about 1 1/2 years ago. I really appreciate your teaching style and you explain everything perfectly. Thank you so much for sharing your talent!
Patricia Palm Thank you so much Patricia! I'm so happy you enjoy our tutorials! :) It's or pleasure to create these for you! God bless you! :)
I love your attention to detail and how you explain every little thing you are doing and why you are doing it. OUTSTANDING!!!
+Robin Graham Thank you so much Robin! Glad you liked our tutorials! :)
I love the acrylics! They save me so much time because it usually takes me forever to get the cake how I want it! Love your channel
I appreciate that Mo! Thank you so much! :)
Which icing would you recommend if you live in south carolina on east coast. It gets very humid here in the summer and hot
I highly recommend these that you see in the video. For the recipe and instructions to make them check out my tutorial called "Perfect Icing Consistencies". You can find the link to it in the description box below this video. Thanks for watching!
That's right! I'm always afraid of my icing but I'm not gonna let it push me around anymore!!
Good for you! :) You can do it!
Hiya thank you so much i use this method and it worked brill first time i have had smooth flat top and side thank you again
That's so wonderful to know you had great results! Thank you for sharing it with me! :)
Thank you for the top smoothing tip. I struggle to get my top to be smooth! I will definitely try this way! Great tutorial! I literally tell myself all the time that this buttercream is not the boss of me LOLOLOL
You're very welcome Elle! I appreciate you watching my video. Yes, YOU are the boss! LOL! God bless you! :)
Thank you for your useful and informative tutorials! Your tutorials are always really user friendly! Thanks 😊
Jessica Evans
I could just sit here and watch you ice cakes all day 😂 so relaxing❤
Thank you Jahaira! You're VERY kind. God bless you!
wowwww!!!! love it!!! gracias Laura!!!
Thank you so much! :)
Thanks Laura, I convinced my client to allow the fondant. Yeah!!! But I will use your way in the future.
Thank you so much! :)
your tutorials are amazing... i've learned so much this evening... so many tricks... and this acrylic technique is blowing my mind!!!!
+Lily Fernandez I appreciate that Lily! Thank you so much! :)
QUe bonitos ustedes!!! tan lindo que explican y tan bonito que se tratan... les deseo toooda la felicidad del mundo.. hacen una HErmossisissima pareja! Y MIL gracias por ser generosos y dar estos tutorials!!
Muchisimas gracias! Que linda es usted. Dios la bendiga. :)
Hi Laura would it cause any bulging on the icing once its apply to the cake and cover with fondant once it comes back to room temperature. I'm just worry about that
+Marle T HI Marie! Not at all. If you use a nice dense icing like the one in this tutorial and you dam properly between layers, you shouldn't have that problem. :)
I love the way you teach. I am going to try this....thanks and God bless you.,
I appreciate that very much Norma! Thank you so much! God bless you too! :)
Nice icing, May I know what king of icing that you are using
Thank you! This is American buttercream. If you'd like to learn how to make it please check out our tutorial named "Perfect Icing Consistencies". Thanks for watching! :)
Are you using an offset or a straight spatula to clean up the overhang from the top? Thanks
You're very welcome! It's an offset but a straight one would work the same. Thanks for watching! :)
Thank you please which icing are you working with?
You're very welcome Sammy! This is American Buttercream.
Do you know where to purchase the acrylics now since the ones in your links aren't available anymore? Thanks. Great video.
Hi Kimberly! Thank you for letting me know. I've gone ahead and updated the links. Please feel free to check them out again underneath our video. :)
Great! I hope to try it soon!
Thank you for watching! 💕
Hi Laura, I just watched a 3rd video of your using the viva paper towel and result looks great! May I ask please where can I get the smooth viva paper towel as here in Australia only the the viva paper towel with waves or corrugated is sold. Thanks in advance - and I am very excited to try your techniques. Best wishes, Cynthia
Hi Cynthia! Thank you for watching. You can try ordering it online. :)
Thank you Laura, in deed appreciated!❣️
Me gusto tu tutorial Laura, pienso que ahora voy a tratar la tecnica que usas al poner la crema. Quiere decir que la parte de abajo del cake solo queda cubierta una ligera capa. La de arriba es la que pusistes mas y alrededor. Yo lo vi asi.. Tu usas tu mano izquierda y apoyas y con la otra cubres muy interesante. gracias. Yo soy de Miami.
De nada Rosa! Muchísimas gracias! :)
May I ask , where did you get that clear plate from
Yes of course! Purchased this set on Amazon. You can find several sellers. I know the one I originally bought these from no longer sells them, but there are many you can readily find. Thanks for watching! :)
You're awesome! I learned a lot and need to watch more videos. Thank you for sharing and teaching.
I appreciate that very much Danel! Thank you! :)
Hi laura the Edna's crusting buttercream recipe has butter in do you omite the butter so the frosting is so white? and do you put extra milk to make it more smooth
+Maritza Hi Maritza! There's 2 types of this recipe. One which is half butter and half shortening. This is the crusting recipe. The other is the all shortening which is very white. This is for damming and icing the outside. Please check out the link underneath this video where I offer a GREAT explanation to what you are asking about. It will help you. :)
Very neat!
Thank you! :)
I've been watching your videos, and i just want to say, i love your videos and the way you explain everything.step by step. You have gained a new subscriber and fan.
+OliviaNoel Watson Thank you so much Olivia! I appreciate that very much! :)
I love watching your videos, you make is so easy to understand, you’re the best
Someone may have already asked this, but what cake spinner do you use? It seems to be very smooth even though it is plastic. Or at least it looks like it. Thanks so much for all your videos you and your husband are great!😊
You're actually the firs to ask so thank you! The turntable I use is by Wilton. Yes, it's very smooth. :) You are very welcome! Thank you for watching! :)
@@krazykoolcakes thank you so much!!;;;
What kind of batter you use?
me encanto que medida de acrilico usastes muchas gracias por el tutorial excelente
G CM Gacias! En este video estuve trabajando con un pastel de 6". El acrilico media de 10", pero uno de 8" hubiera sido suficiente. :)
Fantastic, xxxxx
Thank you SO MUCH Dorothy! :)
Great Tutorial I have never used the upside down with American Buttercream. But will try it. Thank you so much for sharing. I will use Ednas recipe as well.
Margaret Garner Thank you Margaret! It's my pleasure my friend. God bless. :)
Viva has a smooth side? Holy smokes...how did I not know that? Fabulous job, btw.
Haha! Yes I had to find that out the hard way. LOL. Thanks for watching Sam! :) In case you don't follow us on social media, we're now registering for our online Cake Icing Class if you'd like to join. Check it out on our FB or IG. Thanks for watching! :)
Once I get the top iced I put on the disk & a parchment round, level with my handy little construction Level
and incorporate the overhang into the sides using Acrylics on the top and bottom
Awesome! :)
That looks beautiful, but how do you now transfer that cake to the final cake board without damage, since the 6 inch cake and board are covered in about an inch of icing?
That's a great question! Our cakes aren't damaged because when we stack they are hardened from being in the fridge. We actually have a tutorial on how we stack our cakes without damage. Starting with the base cake on the board. Please be sure to check it out. :)
What buttercream did you use? And can I use this technique for whipping cream frosting?
We use American Buttercream. If you'd like to see how we make it please check out our tutorial called "Perfect Icing Consistencies". I wouldn't recommend using whipping cream to ice a cake (if you want it to look good) as it is not stable. :)
NEW FRIEND.
Thank you friend for watching! God bless you! :)
Wow this class was just great, thanks a lot :)
+Perla You're welcome Perla! :)
beautiful! will definitely try this!
Thank you so much! :)
...also may I know please where can I find the recipe for your soft icing? Thank you once again! Cynthia
Hi Cynthia! Here is the link for you: ruclips.net/video/oLmrJVRent8/видео.html
Hi . Yhooo I'm 5 years late but your icing is sooo white. Which buttercream are using?
No worries! We use American Buttercream but in 2 different consistencies. The ultra white outer coat you see in this video is a recipe that has no butter in it which is why it's so white. If you'd like to see exactly how we make it, please check out our tutorial named "Perfect Icing Consistencies". Thank you for watching! :)
Hi from Nz Laura! Thanks for another clever tutorial. So kind of you to take the time to share your skills. Could I just use my good old fashioned cake card and normal non crusting butter cream- the stuff that just has only butter to try this up side down method.
Angela Taylor You're very welcome Angela! I'm not sure what a "cake card" is, but, it it's what you use to scrape the side of your cake, I don't see why not. Give it a shot and please let me know how it works for you. :)
Muchas gracias por tu tiempo en grabar estos vídeos, por cierto mire que le pasas la servilleta viva 2 veces creí que se pegaba si no se metía al congelador antes?
De nada Mari! Gracias por ver nuestros videos! Si usas el betún que hacemos nosotros, no se pega para nada. :)
I love your tutorials!! I have a question. Can I add rum to my buttercream icing? If I'm going to cover wish fondant.
thechulaisa Thank you! I've never tried adding run to my icing so not sure if it will work. :)
I see you have a lot of artistic skills! and this is my first time to comment!:D its a perfect example of icing!
SUPER KIND o you Seojin! Thank you! :)
Beautiful ✨
Thank you! :)
Does the paper towel technic only works on buttercream frosting, or can it also work on on whipped cream frosting?
I've never tried it on whipped cream but my common sense tells me that it won't work because whipped cream is very soft and unstable. It will probably stick to the paper towel. I hope that helps. :)
Where can I find the red-handled scraper that is your favorite, or the brand of it, I want one! I am SO tired of trying to find a good one. Thanks:)
+BirdOfParadise777 Hi! You can find these "taping knives" they're called at any home improvement store. :)
looks like a drywall taping knife.
Hi Laura, I luv watching your awesome videos. Where did you buy that Red handle bench scraper as I cannot seem to locate the same style. Is there a brand name on it?
Thank you Nell! I don't have a brand name on it. It's very generic. I purchased mine at a home improvement store. You can readily find these at any home improvement store and in many sizes and styles. :)
Hi Laura, I bout the shortening in walmart and I am not sure, but when I opened it wasn't a thick shortening like I when I by the ine one with the 0 Trans fat. I thought it was bad so I didn't even use it. It was runny. Have you had this issue?
MsGiselle7107 HI Giselle, If it was runny, it sounds like you might have purchased a container from a bad batch. It sounds like it was melted. High fat ratio shortening should be very thick. If you're purchasing at walmart, be sure to buy the Great Value brand and make sure to buy the one that DOESN'T have the word vegetable on it. I hope that helps. Give it another shot. I'm sure it'll work. :)
Hi, Laura love the video!! thanks so much it's great that u guys make the time to teach!! is it possible if you can make a video on showing how you cut your cakes or explaining to a customer.
+Johany Torres Thank you Johany! Glad you enjoyed it! How one cuts/slices their cakes, totally depends on how many servings the individual baker says their cake/tier provides. Have you seen my tutorial on how to make your own cake serving chart? This is an excellent way to know how to cut your own cake and/or if necessary, how to tell your client how they should cut the cake. We've never run into this situation nor have we ever been asked how to slice it. That's pretty self-explanitory, but I guess I can see someone asking? :)
do you use the same consistency icing for your damn, crumb coat and outer layer of icing?
Lisa Bergen The icing for the damn and outer layer are the same. The crumb coat and filling is the softer consistency. You can find a link to a FB post I created on this very subject right under the video under the "show more" section. :)
laurapoopie thank you!
Hi, thanks for sharing your techniques. I followed your hard and soft coat recepie, after soft coat I kept in fridge onces I took it out it is hard. Is that because of butter in soft coat recepie. Waiting for your reply :)
You're very welcome Sharmila! Thank you for watching! The icing gets hard (as it should) because it has butter AND shortening. Both harden at cold temps. :)
hi Ms Laurapoopie may i ask if the icing used is from the recipe of Ms Edna De La Cruz' crusting buttercream? thanks
+MsBungol HI MsBungol! Yes, it most definitely is! You can click on the link underneath my video in the "show more" section for the link to her tutorial. :)
thanks ms laura
acording to wath im seeing, before you sart icining , there is a first coating of thin icining isint.?
Hi Robert! Yes definitely! Please check our crumb coating tutorial and also I recommend our Perfect Icing consistencies tutorial so you know which recipes we use for both the crumb coat and outer coat. :)
Great tutorial as always - I thought I was a pro at sharp edges but I learn something every time :)
Michelle Iglesias Thank you Michelle! :)
where do you get the Acrylic? I've looked everywhere near me and I'm not having any luck finding it online
Hi Lauren, Please see the "show more" section under the video. :)
Try evil cake genius their prices are great
How about separating the cake from the acrylic board with a disc of non stick paper? Will that help to reduce the patching work?
The cake would never stick to the disc if this were the case and it would be extremely difficult to ice because it would be moving around on you too much. Hope that helps and thank you for watching. :)
Great tutorial! Do out have any advice for achieving sharp edges on square cakes?
Erica Perez Thank you! You can also use an acrylic for this, but, use two of them. One on top, and one on the bottom so you can use them as your guide when scraping. I'm planning a tutorial for square cake tiers using acrylics as well. :)
After scraping your sides, with the paper towel method, do you do that before or after you put it in the freezer for 15 mins? And won’t the buttercream come off onto the paper towel?
Hi Alex! I don't scrape the sides with the paper towel. I do that with a scraper. The paper towel is just to get that final finish in case there are any little tiny icing particles sticking up. I use the paper towel immediately after icing then put back in the fridge until I'm either ready to cover in fondant or just stack. I hope that helps! :)
The thickness you have at the end do you crumb coat then put this layer then cover in fondant?
Yes, crumb coat first, then add final layer of icing, then refrigerate until icing gets hard, then cover in fondant. :)
Krazy Kool Cakes & Designs thank you so much!! And I tried your icing AMAZING!!! 🙌🏼😍
That's awesome Destiny! Thanks for letting me know! :)
Hi Laura,
Wanting to know.. how far in advance can you make the buttercreams? When you are crumb coating and stiff icing is the icing chilled or at room temperature?
Monica Thompson Hi Monica! I usually have the icing made just minutes before I use it. I like it fresh and smooth and still a tiny bit warm from all the turning in the mixer. The longer you wait, the stiffer it gets and becomes increasingly difficult to work with. The icing is always at room temp. We never have it in the fridge. Hope that helps my friend! :)
Is it ok to use the high ratio icing under fondant? Ive hearrd fondant sticks to butter cream better, but then the high fat ratio is thick to holding up the fondant.
+Christina Jenkins That's what we use. :)
I love watching you work I learn so much from u am from the Caribbean
THANK you for such a kind comment Candace!!! We appreciate that very much! God bless you my friend! :)
I love your tutorials!! You and your hubby make awesome cakes!!
Your buttercream is so smooth, do you use a hi ratio shortening?
Messiet Thank you so much! Glad you enjoy the tutorials! :) Yes, we do use high fat ratio shortening. You can check out an awesome post under the "show more" button I created on the icing we use on my FB page. :)
At this point when your done, do you place the fondant on when it's frozen or at room temperature ?
+Ruby Perez We allow our iced cake to be in the fridge for several hours so it gets hard (not freezer). Once hardened we cover in fondant. :)
Thank you Laura 😊
You're welcome my friend! :) Thank you! :)
I want to use a center dowel for my tier cake just not sure what size I don't know if I should get 1/4 , 5/17 I know how long I want it . Could someone please tell me what size dowel you would use for a pound cake three-tier. Please and thank you❤😊
Hi Naruto! Thank you for watching my video and for your question. Usually for 3 tiered cakes, I use a dowel that is 1 cm in diameter. You can easily find these in craft stores like Hobby Lobby or Michaels here in the U.S. If you'r not in the U.S. then I'm sure any craft stores in your area will carry them. Be sure the pointy/sharpened end of the dowel that goes into the cake also goes into a thick base the cake is on (at least 1" in thickness), or else the dowel will be pointless. The dowel also going into the base is what anchors the entire cake to the base so it doesn't move or tilt on you during delivery. I hope that helps. God bless you! :)
Can I do the same thing for a cake frosted by whipped cream?
I can almost guarantee that you can't. Whipped cream does not stiffen up the way this buttercream does.
@@krazykoolcakes freeze the cake then freeze it after frosting with whipped cream and touch it up with more whipped cream
For the buttercream, which high ratio shortening do you use? Thanks
+Venus Medler We use the Great Value brand you readily find at Walmart. If you'd like to know a bit more about the icing, please check out our "Perfect Icing Consistencies" tutorial. Link can be found under the "show more" section under this video. :)
So the propuse of the acrylic disc is just to turn over the cake?
ElymMaria Hernandez no. The purpose of the acrylic disc is to ensure that the top of your cake tier has a perfectly straight and sharp edge. 👍🏻
Love this. Will try the hard icing. Thanks for sharing
Thank you Irene! Thanks for watching! :)
Hi Laura,v do you still use this method and if so how tick is the acrylic? Thanks.
HI Christine! Yes we certainly do still use this method. The acrylic is only 1/32" thick. You can find the links to the ones I use in the "show more" section under this video. :)
Hi, thank you for sharing your techniques and recipes. You're amazing. I'm so glad I found your channel. I have a question, after icing the cake with the all shortening recipe,can I just keep it that way without adding the fondant just for a regular buttercream cake? Because I love how sharp and smooth the shortening icing looks.
Thank you Evelynn! It's our pleasure to share what we know. We're glad you found us! Yes most definitely! For our clients that don't want fondant, we just leave it as is. I also love how sharp it looks. Just as clean as if it were covered in fondant. Thank you for watching! :)
You're so awesome, thank you for replying. I look forward to keep watching all your wonderful videos. Have a great Easter weekend.
Thank you so much Evelynn! Happy Easter! :)
Evelynn Ramirez hi..have you ever tried this technique? How is it goes? It work out?
That is so amazing how smooth and perfect that icing is. Great job. You have patience cause at this point, I'm just ready to eat the darn thing. Seems like a waste to go through all that work just to shove it in your mouth. Much respect to all the bakers out there. But I have a question. I am not a Baker. I do bake a cake every now and then straight from Duncan Hines. Never from scratch. I always took pride in icing my cakes with little swirls and peaks and just trying to make the icing look as pretty as possible as if I had purchased it. :) My point is, why go through all that work icing a cake to be picture perfect and it just seems like it's very time consuming when you could have gotten the same look from fondant which would have been much faster? I thought that was what fondant was for, the smooth look that I am seeing here and I thought icing was supposed to be for swirls and peaks and piping and all the decorative elements. Please forgive me if this question sounds crazy. Now that this cake is iced so perfect, what would be done to it next? Confused. Please school me. Thank you for the awesome video. I have just found your channel and subscribed. The buttercream (soft and hard) video got me here. Another great tutorial.
Thank you! That's a very common misconception. You can't get fondant to look nice and smooth if the icing underneath is all jacked up. LOL. Fondant simply takes on the shape of whatever is under it. So if the icing isn't perfectly smooth, neither will the fondant be. So you see, not a waste of time at all especially when clients are paying a good amount of money for the cake to look professional. Icing is not only for decorative but the starting point for a perfectly smooth fondant covered cake. Your question isn't crazy at all. Actually a very good one and one that is very commonly asked. I hope that helps and thank you for subscribing! God bless you and thanks for watching! :)
Thank You so much for your response and explanation. I get it now. :)
Still here watching your amazing videos. Love love the hand painted leopard on fondant and the half and half cakes. Beautiful work. Thank you for your amazing videos. God Bless you and your hubby as well.
You're awesome Kandy Kane! Thank you so much!!! God bless you too! :)
could you please put a link for the red scraper that you are using? is it stainless steel?
+CakeAngel Hi there! I purchased this in a home improvement store here in my city. Sorry I don't have a link for it but you can find it at any home improvement store. It's called a taping knife or spackling tool. :)
thanks!
Could this method be used with a cardboard round instead of an acrylic?
+Christina “TopShelf88” Williford In my opinion the cardboard would probably stick to the icing unless you cover it in wax paper or parchment paper.
I use wax paper.
Would you have your icing this thick under fondant?
+Charlene Hodder Yes we do. We add a VERY thin layer of fondant.
excellent job
+Noshi Naqvi Thank you Noshi! :)
How many cake layers is this cake? And how many batches of the hard icing did you make for this cake? Thanks!
Each of our cake tiers has 3 layers of cake. Total height is usually about 5.5". With half a batch of the SOFT icing, we can usually fill and crumb coat a two tier cake consisting of a 6" and 8". With a double batch of the HARD icing, we have enough to dam and ice a 2 tier cake of the same size. You're welcome girl! :)
Please teach me how to make your frosting
Sure! I'd be happy to! All you need to do is check out our tutorial called "Perfect Icing Consistencies". Enjoy making it and thanks for watching. :)
Do you ice your cake with the same thickness of icing when you are going to cover them in fondant?
Anita Ibarra Yes we do. Our fondant is very thin. Usually less than 1/8 of an inch.
What icing or frosting did you use?
We used buttercream. Feel free to check out our "Perfect Icing Consistencies" tutorial so you can see how it's made. :)
Hi, thanks for the great tutorial,I really love your clear explanations but even funnier are the little,helpful tips from your hubbie😂😂 I have my own cake company and my husband has his own job, but still my hubbie helps out a lot, every which way he can😉 For instance, during workshops he helps with explaining some of the terms we take for granted after all this time, or just some extra hands when I'm fumbling with my cakes. This makes it all easier and a lot more fun isn't it? 😉 Anyway, a thumbs up & subscribed on your channel😉 Cake greetings🎂 from the Netherlands, Tamara
Hi Tamara! Thank you so much for the super kind comment! Glad you like my hubbies input. When we watch the videos back he always makes me chuckle. LOL. That's so wonderful your hubby helps you out! :) We're going to be having a hubby and wife Periscope soon on all the way husband's can help their wives with their cake businesses. Hope you can join us @krazykoolcakes :)
Hello Laura, I've been following you for many years and I love all the caking tips you give us on your FB page. I'm really struggling right now from getting over a mishap I've had this past weekend while delivering a massive 2-tiered double barrel cake. During transit a car deliberately merged into our lane causing me to make a swift left turn which caused the cake to shift to the left causing the cake to become lopsided. My cake was ruined but I couldn't make the client a new cake at the last moment so I provided her with 100% money back and apologized over and over again. However, I can't forget the incident and I'm having trouble moving on. Any words of advice would help. Thank you I really appreciate it in advance.
+Gloria Chung I had a mishap making a large minion cake. I provided a 3 tiered 6" round minion and another larger round cake to the client at no cost. I traced my steps on the successful smaller cake, and built up to a larger one. Now, game on.
+Gloria Chung Hi Gloria, These types of mishaps are completely unavoidable. It happens to all of us. Major accidents like these thankfully only happen maybe once or twice in a lifetime. My best advice is to just be glad that it happened and you've gotten it out of the way. It would be WONDERFUL if we could control the drivers around us but unfortunately we can't. Don't life in fear ok? You need to just put it in the past and not let it stop you from being the awesome Cake Artist God made you to be.
God bless you! You just gave me life with this video!
God bless you too! Thank you for watching! :)
what's your high ratio shortening of choice?
D. Priscila Villanueva Stanberry Believe it or not, my favorite is the GreatValue brand you find at Walmart. :)
I just tried your recipe. It’s a great recipe. I have made tons of buttercream and never had a problem with gritty buttercream. Until recently. I have tried to figure out what is causing it. Your recipe came out gritty as well. I followed your recipe and instructions to the tee. I even sifted the powdered sugar twice, room temperature butter etc...
I was using a different kind of high ratio shortening that cost 32.00 before giving great value a try. I would say switching the shortenings is the only thing I did different. Meaning I used great value shortening instead of my usual and I been getting gritty buttercream...however I am starting to think it’s the powdered sugar.???? For some reason it’s not dissolving like it should. ???? Like I said before I have made plenty of buttercream with great success up until now. Really need some advice to what it may be. I honestly think the powdered sugar may be bad. I bought a bunch from the same store and since using it my buttercream are gritty. Shortening? Or is it the powdered sugar?
It definitely sounds like it might be the sugar. I would do an experiment and try making it with a different confectioner's sugar and see what result you get because it shouldn't be coming out gritty. I hope it works out for you. :)
I don't speak much english . but I like your videos. ...!!
Gracias Iris! Me da mucho gusto! Ya muy pronto empezaremos un canal en Español. :)
do you chill teh cake before using the Viva paper towel?
Hi Suzanne! No, I used the paper towel on it immediately after icing.
Thank you Laura for another genious tutorial.
+elsa velazquez Glad you enjoyed it Elsa! Thank you! :)
hello so if you have a 14 in cake you turn it over also?
ceelyon rose Definitely. You just need some muscle to flip it over. :)
instead of putting the little bits of icing to smooth the top of the cake couldn't you use some hot water and an angle spatula and smooth it that way also?
Not in this case. That would mean that the majority of the icing on top would have to leveled down to the level of the little divots.
HOLA !!! HAY VARIAS RECETAS RE ICING PERO CUAL ES LA USASTES GRACIAS
G CM Hola! Yo nomas uso 2, que casi son igual. Por favor ve a la seccion que dice "show more" debajo del video. :)
How do you make your buttercream if I may ask....no matter what I do mine always seems to turn so soft and it's a real nightmare....any suggestions?
Hi Brenda! Happy to help! I'd like to recommend you watch our Perfect Icing Consistencies video. We show you exactly how we make the icing we use and how to achieve the right consistency. You can also find the link to it in the "show more" section under our video. :)
Thanks one step ahead of you....found it and watched it right after I made this comment....Thanks so much.
Brenda Crispen
I was having the same problem! I realized I was over mixing my icing. If you watch her consistently video, you can see they mix on lowest setting; pretty much just to combine. you want your frosting to be thick not airy. When I realized this, everything just "clicked". So, moral of the story? Listen to Laura carefully! She's telling you EVERYTHING you need to know.
I tried your method but my cake slid all over the acrylic base, it was a mess. What do you think caused that?
If you notice in the tutorial, I mention (and show ) pressing the cake down while adding the icing at the very bottom so that it doesn't slide around. It will slide if you don't press it down. The first icing creates a suction and after that, it won't stile anymore. I hope that helps! :)
Thanks for the quick reply. Will try it again exactly as demonstrated in your tutorial.
ESTE PAPEL QUE VOCê USA PARA ALISAR O BOLO É PAPEL VEGETAL?
Olá! Não, esta é toalha de papel. O tipo usado na cozinha para secar as mãos. Um dos lados é muito bom. Obrigado por assistir ao nosso vídeo! Tchau! :)
Where do you get the acrylics?
Dyanna Smith Hi Dyanna! You can find the links to the acrylics under the video in the "show more" button. :)
laurapoopie Thank you!