Hi Zoe! Thank you - we use an Italian Meringue Buttercream or Swiss would work great. We find that American is far to sweet for our tastebuds. Personal Preference of course :)
Thank you for watching! It will take some time to get in down but patience is always key. Start slow and nail the execution. Then start to increase your speed the more comfortable you get with the technique. Happy Baking xo Katie
These videos have been great!
youharlotyou thank you ☺️
Beautiful cake!! Would love to try make something like this. Where did you get the flower and butterfly cutters/shapers from?
Hey, really cute cake, just wondering if you're using a meringue based buttercream or an american buttercream?
Hi Zoe! Thank you - we use an Italian Meringue Buttercream or Swiss would work great. We find that American is far to sweet for our tastebuds. Personal Preference of course :)
Can you do a buttercream tutorial?
We will be hosting a buttercream basic class in the Studio soon!
Awesome! I feel like sharp edges are really gonna happen now in my kitchen! Thank you for the video
Thank you for watching! It will take some time to get in down but patience is always key. Start slow and nail the execution. Then start to increase your speed the more comfortable you get with the technique. Happy Baking xo Katie
Update, sharp edges have indeed happened! Whoo!
Love this thank you 🙏
How did you do the toadstools? Xx
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Did i miss the instructions on the toad stools? 🍄
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