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The Secret to the Perfectly Smooth Buttercream Icing Edges
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- Опубликовано: 11 фев 2019
- This is how I get my super smooth and sharp edges on my buttercream cakes! It's called the upside down technique and I love it! It might seem a little crazy to frost your cake upside-down but I swear it's the fastest and easiest way to getting sharp edges on your buttercream if you're still learning and practicing.
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Excellent tutorial. Thank you for filming from above when you used the bench scraper. It helped me to realize I’ve been using it wrong. Before I would lean it against the cake almost like a spatula as opposed to using the edge and keeping it at a 90 degree angle. 😩
I just used this method and your recipe and I have never had a smoother cake! Love the taste of the buttercream! Thank you so much!!!
This frosting method BLEW MY MIND! I bake from home and I've been so fearful of doing frosted cakes because I'm no good with the sharp edges, so I've stuck with fondant...but this is a whole new world for me! Thank you so much! This is truly a BIG BIG help!
Chrystal Johnson I’m so happy to hear that!
I attempted this tonight. I have 3 tiers and let me tell you. I did exactly what you said and baby those edges were razor sharp. I can’t thank you enough. Love your tutorials and RECIPES. BLESSINGS TO YOU CONTINUED ❤
Thank you so much for this tutorial Liz! I always find it hard to coat cakes nicely. I'm definitely gonna give this method a try!
Thank you so much for this video! I used this upside down technique for the first time and I am totally shook! This is a total game changer for me. I got the smoothest edges and sharpest corners in my first try. I also used your easiest buttercream recipe too..another game changer for me. I love Swiss meringue but this is great in a pinch. Thank you 🙏🏽!! Hope you have a great 2021!
I love how neat and tidy you work
I know I commented this 4 days ago. But I just used this technique again and you’re the best 💛💛 I’ve always dreaded making cakes because I’m super picky about the edges. You’re the best!!
I tried one of your recipes and now i trust all of your recipes and advices thank you
Excelente técnica. Saludos y gracias por los tutoriales que subes
Thank you so much for getting back to me it really means a lot I understand how busy you thank you 😀😀😀😀😀😀
You’re professional and your method is amazing . Thank you for showing us and wish you the best
Just tried this method and I'm never looking back! Omg thank you so much for sharing this technique
Thank you for being a great teacher Liz☺️
Definitely mind blown lol. I have a tiered cake coming up so soaking all this up.
I’ll be using this method this weekend! Love reviewing your very helpful videos!
Thank you so much for this. I am making my first wedding cake and i am extremely nervous about it.
Much of thanks for teaching! You make it easy ☺
I have never iced upside down but these came out amazing! I'm definetely going to try this!
What a great tutorial!! I love this method!!
You’re the best fucking thing that’s happened to me in 2020. God bless you you’re amazing. 😭
I loved your technique!. Best regards from Argentina!
Another excellent tutorial!
Sugar Gerk, i just read in one of my cake groups that you have a great tool to tell how many cups of batter per cake pan? Can you link that video or tool here please? I adore you snd have learned so much from you. God bless! ❤️
I’m so going to try this!!! Thank You!!
I just love watching your tutorials! Can I please ask, you use a cake board with an overhang, are you for example still using a cake board that is 7 inch wide with a 7 inch cake but the cake looks smaller due to shrinkage? Many thanks :)
Love your work so precised👏👏
Beautiful
Wow! Thank you so much!
Great video, going to try this method
I've only very recently been introduced to this upside down method as used for ganache cakes, and I was so excited, I immediately went and bought some perspex disks, even though I haven't managed to perfect making ganache that doesn't set too quickly yet! Haha but it didn't occur to me it would work for buttercream as well, I guess I just thought with it being softer and everything.... but now I am excited to try this out!
I personally don;t like fondant, so would this technique be ok to use for a cake just covered with buttercream, or would it be likely to be too thick and start melting quickly?
now i finally got my epiphany abt. your look- you remind me of Emily Blunt!!! especially in this vid i could my fingers on it;)
i’m just binge watching your vids. love your content and your way to explain things! i did the lemon blueberry cake last sunday for my mother’s in law 80th birthday ( celebrated w distance due to the covid19) and i’m going to bake/ make another cake (which one i can’t decide somehow yet as you have so many delicious looking ones) - for my daughters 8th birthday next monday! never been a cake maker before and now i started to love it! thanks to you! and
greetings from berlin, germany😃🧁🎂 ps. the lemon cake was a dream👩🏼🍳
Thank you for the tutorial I think I’m doing Eve wrong with my cakes last two I made used Italian merengue buttercream and it didn’t stick to the cake at all only the crumb coat 😢very disappointing.! I’ll try your method and your buttercream recipe 😊
Can I do this flip method to a fresh berry chantilly cake if it's frozen? Should I use a stiff buttercream recipe on the outside to seal in the cream and berries?
Could you add more powdered sugar if you wanted to make the icing a little bit thicker
Thanks 😊 beautiful job 👍💕👏🏻👏🏻👏🏻👏🏻👏🏻
Hi thank you for this method i have been doing it and its awesome. But i need to make a cake with strawberry filling can i still use this method?
I'm trying this method but not covering with fondant so need a crumb coat, do I do this process twice? (including top) x
Wow that's Awesome👍👍
My cake board was the same size as my cake I didn't have enough room for alot of frosting? Should I cut an 8inch board smaller? can you use cake safe acrylics and do this method?
That's because your cakes are the same size as your board that why she trims it down so she can add buttercream and be able to use the board as a guide to smooth it all off
What size cake board do you put on the top? Like if you have a 6 inch cake then do you use and 8 inch board?
Awesome video..Thanks
I LOVE YOU! Thanks.. And I see you've got a HUGE tub of icing there..so I can only do this at work lol
Thank you so much, I love watching your show, I was wondering if you can make a 2tier Mickey mouse cake with your easy buttercream(determining how much is needed), coz I'm planning on making one for my son in March since I'm a beginner I learn most of my recipes from you.
Is it best to always freeze the cake layers before attempting this method or can you do it once they cool down right out of the oven? If freezing is the better option; how long is too long to freeze the cake? I’m worried about drying out my cakes. I’ve attempted 2 fondant cakes.. I left them in the fridge over night before applying fondant and they dried out. Please make a few tip videos regarding: 1) How to prevent drying out cake during initial prep to use cake that day and/or overnight/multiple day storage of cake. 2) How long is too long to leave cake in the refrigerator when prepping to decorate during setting process and after cake is decorated? 3) Must do’s and don’t(s) when prepping tier cakes for decorating using buttercream and/or fondant. 4) Does store bought fondant effect the moisture of the cake? Does dried fondant decor effect the cakes moisture?
I'm wondering if I could just leave it at the icing with no fondant for a wedding cake? We have lots of allergies and I don't wanna push it with fondant. Also we have issues with egg whites. A little egg whites okay but only 6 egg whites I'm curious if I used a formation of more whole eggs and egg whites would it come out the same or be okay?
I was going to ask what size board you should use for a 9" cake? But then I read further down in the comments that the same size board as the pan (9") would work after the brown cake sides had been trimmed off. What size would you suggest for a 9" cake that will not be trimmed? Is 10" too much? Thanks so much!!!
Hi i love watching all your video so much it was so amazing. I just want to ask can i use meringue power cause Im not sure if they do sale pasteurized egg here in Philippine instead of pasteurized egg on your recipe, but how much meringue powder i w ill add to this recipe hope to hear from you. Thank you.
This is amazing!! Thank you for sharing. Quick question, would the buttercream cause any issues when it comes to room temperature under the fondant layer? Or would you let the buttercream come to room temp before covering in fondant? Thank you 😊
How many servings would there be with this 2 tier cake, please?
Thank you for sharing this tutorial! Can I ask the pans you use to make the 6" layer, are they 2" or 3" high?
Hi liz love watching your tutorials I find them all extremely helpful could you please tell if you’re covering a 8in cake how big is the cake board your using thank you for your great tutorials 😀😀😀👍👍👍
I would do a 14" cake board to have plenty of space all the way around the cake
Liz - I also love your tutorials!
I am new to your channel and I am so glad I found you. Could you please clarify how big is the board you put on TOP of the cake (assuming it is an 8" cake)?
Also, if I am not going to use fondant do I need to do a crumb coat first or do I repeat the process twice?
Thank you for for the time you take to do these tutorials and answer our questions!
@@SugarGeekShow I am not sure you understood the question. She has the c same question I have.. What size is the board on the 8 inch cake so we know how think the icing must be. Is it a 9 inch board?
Can you please list where you got your baking pans and bench scraper??
Judy See yes they’re magic line pans and the bench scraper is from fat girl cakes :)
If you have the cake in the fridge for a day or longer, will it be sufficiently cold to use this method?
Hi please I have a question how long do you put the cake in the fridge and won’t it melt When decorating with the fondant
What bench scraper are you using in this video? I've been looking for one like it!
This is great and I love the music!
if would be helpful if you linked the tools on amazon.
Hola!! Te escribo desde la cuenta de mi hijo!! Desde Argentina 🇦🇷 Amo todo lo qué haces!! Pero estaría buenísimo que tus videos estén traducidos a español 🙏
This is amazing! Question,, so is the cake board the Same size as the cake? Or is it an inch bigger?
The cake board is 6" and the cakes are baked in a 6" pan but when measured after trimming they are less than 6" so you end up having the perfect amount of buttercream on the outside
Sugar Geek Show oooh ok! Thought so, but wasn’t sure! I’m DEFINITELY going to try this! Thank you so much 🙏🏻♥️
If you don't trim the sides I assume you use a cake board which is an inch bigger?
@@nilamanumistry ...no answer huh?
Hey lovely...🙂 I love all your videos but I’m look8mg for a not to sweet buttercream I think you have one but I can’t find it ?
Love this
Could you tell me what size is the thin bored is on the 8in cake
Does this work with smbc? I was just thinking coz it’s softer than abc, if I am going to put 4-5 layers it might be too heavy and the frosting would come out and I’ll end uo with a very thin layer on top of the cake.
Think you
Can I do the same method with cream cheese frosting?
Love ur tutorial!! Ur bench scraper? Where can i get one?!!
Amazon :)
Hello, do you have a video of the recipe for buttercream. Your every recipes looks very delicious. Definitely will try it..
Sure do! sugargeekshow.com/recipe/easy-buttercream-frosting/
Where can I find the buttercream recipe?
Gisele Marquez sugargeeks on Google sugargeekshow.com
Hi Liz always love your videos. What cake serving chart do you use?
I use an app called cake calculator :)
Could you tell me the name of the cake board the vinyl one?
Hi Liz! Does the upside down method work for larger cakes like 12 & 14 inchs? I've only seen this method done with smaller size cakes. I love your tutorials! Thanks!
Temika S Mercer yes just gotta be really strong to be able to flip those bad boys lol
@@heidyspavajeau6005 Lol! Thanks!
What if the cake has filling inside, would you still be able to flip the cake right side up? Is it possible to comfortably flip a 16” Cake layer? I have a Wedding Cake to do in April, the bottom tier is 16”. I don’t do too many Wedding Cakes, So I’m always looking for New Ways to make the Cake look Great. I just did your Easy Buttercream for the 1st Time, for my Cut-Out Valentine Cookies. SO Good, reminds me of eating Creamy Icecream. I have to hide the cookies from myself, otherwise none will be left for Valentines Day! Thank You for your knowledge in Cakes and Baking!
Oh yea you totally can. Just be gentle with your flipping and of course the bigger the cake, the heavier it will be. I recommend the turn table extender for really big cakes from www.innovativesugarworks.com
So no crumb coat?
Do you have to use support (straws or dowels) in all tiered cakes? What do you suggest the weight limit without them?
Yes all tiered cakes require supports of some kind otherwise the weight of the cake on top with squish the cake on the bottom and in some cases cause it to completely collapse
If only I can hold the scrapper striaght and keep it straight 😂😂
I would love to do the upside down technique but iam inherenely prone to lope sides 😂
Having a bench scraper that has the curved handle helps the scraper stay straight up
Where do you get your big bench scraper?
Liz, love this method but a few wobbly moments...when I filled in the sides the layers were sliding! I did have jam & buttercream in so I guess that’s why? Any advice if using filling and not just buttercream my lovely? Thank you x
Yes that is why, pipe a dam around the outside edge of the cake first, then fill with a THIN layer of your jam, then layer up your cake. You can see how I do this in the lemon cake ruclips.net/video/2um_yXnEAd0/видео.html
What is the name of the knife that you;re using?
Hi Liz Merrick.
I adore you.
Hi, can you sent me a link for this buttercream?
Barby sugargeeks on Google
I personally never trim the caramelization off. There goes a lot of the flavor.
Can we whip cream in food processor
Lindo seu canal mas não entendo nada. Pode colocar legenda em português sou do 🇧🇷. Thank you😘
Wow, that’s Amazing! What state are you in so I can get private lessons for dummies?
I don't do private lessons :) I have a facebook group sugar geeks and a youtube channel
What brand is your bench scraper?!
fatgirlcakes.com/
Hey Liz I wanted to know where you get your cake boards
cake boards avare
How do you make your buttercream white?
Please HELP I've just made this and followed your recipe to the letter then as requested by my customer requested I added a fresh strawberry flavouring and it's gone like melted ice cream what can I do to stiffen it up
Put it in the fridge, buttercream is very soft though and that is normal. The colder it is, the firmer it is
How much buttercream did you use for this cake?
Wat shud be the size of cake board and cake
Are your boards 1 inch bigger than your cakes?
Could you share your buttercream recipe?
Hola me podrías dar la receta del batercreme?
lucydelicias lucydelicias buscala en página de ella sugargeekshow.com
How does she stack it tho
Martin Gutierrez check out my how to make your first cake video to see how to stack: ruclips.net/video/TeFooNpvTfE/видео.html
So what I was more looking for was staking after using your upside method. For example your larger tier I believe the 8 in you have the cake board that you used to frost still attached to the bottom of the cake. If I want to use a large decorative cake board. Do I remove the original cake board and attach the knew one the flip the cake right side up? I hope that made sense lol big fan of your work btw!
Martin Gutierrez hi Martin, if I understand your question correctly, no you don’t need to remove the cake board that your cake is on. You can just put that board on top of another decorative board and glue it down with a little bit of buttercream or melted chocolate. I go into stacking multiple tiers in my wedding cake video as well: ruclips.net/video/czle4NDjvBw/видео.html let me know if that helps!
It did not give me the receipe measurements of ingredients
The recipe is on the blog post. All that info is too much to post in a video. sugargeekshow.com/news/upside-down-method/
Sorry that was for frosting
that cake looks so dry!
It’s cold, not dry.
This is a great tutorial!!! We love your videos.