Thank you very much for the tip! It was amazing, it’s very beautiful! but please, turn down the music a little because when you speak it is a little difficult to hear as the loud music and your voice, which is in a lower tone, mix together ^^”
Really amazing tutorial..I learnt a lot..but one tiny issue..🙈 It was difficult to hear your voice over with the background music being bit loud.. other than that everything was perfect. Thanks a lot for uploading this tutorial
Thank you;) yes I know the music is too loud, but unfortunately since I edited it on another app, I can't change it:( I have started to not use music at all when I do voice-over now. That avoids copyright issues too;)
@@sophisticakesbymary Yes thank you! The new videos are so much better without the music! Much easier to learn from you! (You have great educational tips!!!)
Thank you! This helped me make my boyfriend's 25th birthday cake. I did a grey marble and added sugar glass crystals for a geode look... The only problem I ran into was: He has Chron's disease, so his cake needed to be gluten free and vegan. This made the marbling difficult. I tried using the material you mentioned, but the frosting ended up sticking to it too much and did not create a marbled pattern. Then I got out the good ol' parchment paper, cut it to size and tried again. It worked! It's not as flawless as your cake but it's my first time marbling and I'd say it's of the most beautiful cakes I've made. Thanks again! He's going to love it.
I have watched this video 10x before I attempted. I LOVED it. My edges became very soft, very fast. I think my kitchen is too warm. I cut off the edges and left them uneven, painted with gold. This is my 5th cake and I'm over the moon. I am making this into a 2 tier next. Thank you for the videos
Oh I am so happy that you were able to use the video and make something of your own! THat is exactly why I do this:) Thank you so very much for watching my videos:) And yes, I fight the heat too. Editing is a wonderful thing!
It’s beautiful. I’m going to attempt this for my sons 16th birthday but I don’t have freezer space, I’m wondering if leaving it in the fridge overnight might be ok to then remove the acetate
You have the skills, you just need to conquer the fear;) Just take your time and don't be afraid to try again if things go a little south. I have to restart things too. Especially in the warm months.
I don't do a lot of delivering now that I work at a bakery, but I will tell you for a cake like this, I would keep it chilled until right before delivery. I have insulated boxes that I use to keep them cool. And I would put the topper on at the venue or destination.
Thanks for sharing this video,I really learned alot,but please what is the name of that sheet, the one you worked on before using it in your cake,you mentioned the name but I didn't get it, thanks for sharing this once again.
Mam so creative it's ,n ur very artistic person, thanks for sharing, God bless you n I m going to do this beautiful decoration next time on the Cake 🍰🎂
Wonderful tutorial. I'm going to try this! But I have a rather basic question: You mentioned that you put four layers of buttercream on your cake before attaching the marbled icing. Why four layers? Do more layers help one to get it smoother? Thank you.
THank you! I can't remember which one I used that time, but this is always a good one:)BAKELL Super Intense Gold Edible Luster Dust & Paint, 4 Gram | LUSTER DUST Edible Powder | KOSHER Certified Paint, Powder & Dust | 100% Edible & Food Grade| Cakes, Cupcakes, Drinks Vegan Paint & Dust Visit the Bakell S
Hello Mary! I absolutely love this cake design. I do have one question though, seeking advice actually. I recently discovered Swiss Merengue Buttercream, however, I'm planning on finishing a current cake I'm working on using your marbled design, but I would just like to know what type of frosting works best? Would Swiss hold up or would you recommend using a stiffer frosting, such as American Buttercream? I am assuming the American would work better since powdered sugar allows for a better hold? Any advice would be greatly appreciated
Hi! The simple answer is yes, swiss meringue would work for this;) One thing to keep on mind is that you definitely need to put it in the freezer for at least 10 minutes before pulling off the acetate, an d I would consider maybe not having it stick up so high on the one side. Especially if you plan on serving it at room temp, which I feel tastes and feels better in your mouth with swiss. It just doesn't have the stability as the crusting does to hold itself up as much.
@@sophisticakesbymary ❤️❤️❤️ Thank you so much for the advice!! I'm actually make this for my partner's 40th this weekend and I wanted his cake to really stand out 🙂 I absolutely love your work and I look forward to seeing all your content 👍 Thank you once again & Happy Baking 🎂
@@sophisticakesbymary Just want to Thank You for replying to the question🙏🏽. Not all RUclipsrs answer their inquiries. Nice Job on all of your work, Mary🌟🦋!
@@conniesuperneau9781 Of course:) I started on Facebook about 13 years ago and built my business there. So I am just used to responding;) I feel it is important to keep communication with the people who care enough to interact with me;) You guys are why I do this;)
Beautiful. Thank you for taking the time to make this video. It was difficult to hear what you were saying as the music was too loud. I ended up turning off the sound. The video is so good that you really don’t need any music on there.
Wonderful and will definitely try on a smaller version first :) What type of buttercream did you use please? It stood well above the cake and my go to recipe wouldn't do that.. instead maybe fold over cake or drip.. Thanks in advance 💗
Hi how do you attach your dig at bowl to the top of your cake to stop it from moving when being delivered and can you store sugar bowls and rice paper sails in the fridge until ready to put on your cake please thankyou so much I love watching your cake tutorials they are absolutely brilliant
Sorry I just saw this!! I just use buttercream to attach the bowl. And I would out the rice paper and sugar decorations on after you take the cake out of the fridge. They both like a cool dry environment.
I have a cake I want to try this out with for next week! Thanks so much for the awesome and clear directions. And I agree.... Michael's is one big craft section lol! Quick question though....does the icing that extends on top of the cake collapse? With it being warmer temps right now, should that be a concern for this kind of design? Thanks in advance for your response ;^)
I actually did that one on the winter so it wasn't a problem then, but we are in summer huh? I live in a very humid climate this time of year so I understand this problem:) I would probably sub out half of the butter for high ratio shortening in the buttercream, not make it as tall and keep it in the fridge until it has to be brought out. If you want, you could also just make the highest point just as tall as the cake itself. Does that help at all??
I just found your channel. Thanks God I decided to watch your video. When I saw modern cakes. I think the technique is hard to do. You make so easily. thank you. i just subscribed. oh I would like to know which golden coloring you use?
Welcome! I am glad you found me too! I will try to attach a link for you. Sponsored Gold Highlighter Luxury Cake Dust, 5 grams, USA Made 0.17 Ounce (Pack of 1)
Great video and cake design!!!! I was wondering how the buttercream thats unsupported would travel? Im very much tempted to use this technique but my client will be driving a couple of hours with the cake (which will be frozen) and I’m very concerned that it would collapse. Debating using similar marble technique with fondant and tylose
Thank you!! Eould the cake be frozen the entire drive? I honestly probably wouldn't recommend it this time of year:( Maybe you could alter the design so that it doesn't go above the cake? Like do a taller cake so that you get the height without worrying about the buttercream falling? I wish I could say otherwise:(
Thanks so much for this tutorial. I used this technique and it turned out perfectly. I did leave it out of the fridge for a bit like you suggested, and had no trouble getting the marbled buttercream to stick to the cake. Thanks for that suggestion. Can you tell me what brand/color of gold luster dust you used here? I've tried multiple brands and colors and cannot find one I really like.
Absolutely beautiful cake!!! I noticed you had your buttercream in a clear container. Where did you get the container from? How long can you store your buttercream in it.
Thank you! I think I probably got that from a local restaurant supply store. You could check the Webstaurant website. They probably have something similar.
@@heather7314 quite a while actually! I have kept it in the fridge for up to 2 weeks or freezer for 2-3 months. You may have to whip it again to remove some of the yellowness the butter can cause after, but that is about it;)
Great tutorial! So just to confim after putting the making the sheet you put it onto the cake straight away... I’m just wondering how the top part of the buttercream stayed in place? Did you chill the sheet first?
Also, does the buttercream have any royal icing sugar in it to make it hold its shape in the top overhang? What buttercream type is it? Such a beautiful cake!
Aww thank you;) I just use powdered sugar in my buttercream. The key is to chill it so it sets up before taking off the acetate sheet. And to keep it in the fridge until you have to take it out. Especially in humidity. And don't put the topper on until it is out of the fridge. I filmed a video on my buttercrram recipe that I hope to upload next week;)
![Gunna - HIM ALL ALONG [Official Visualizer]](http://i.ytimg.com/vi/HiCxoDeo0hc/mqdefault.jpg)
This was the best tutorial I've found for this. Tackled it for the first time today, and it came out great!
Was it hard? Im gonna tackle this one next.
Thank you very much for the tip! It was amazing, it’s very beautiful! but please, turn down the music a little because when you speak it is a little difficult to hear as the loud music and your voice, which is in a lower tone, mix together ^^”
Absolutely beautiful cake. Love this idea of how to marble with butter cream. Thanks for sharing.
I am taking a study break to destress by watching your cake vids!
This is one of the" BEST" tutorial I have seen yet! Thanks for sharing!!!🌹
Wow, thank you!
Really amazing tutorial..I learnt a lot..but one tiny issue..🙈 It was difficult to hear your voice over with the background music being bit loud.. other than that everything was perfect. Thanks a lot for uploading this tutorial
Thank you;) yes I know the music is too loud, but unfortunately since I edited it on another app, I can't change it:( I have started to not use music at all when I do voice-over now. That avoids copyright issues too;)
Thank you I learn a lot
@@sophisticakesbymary Yes thank you! The new videos are so much better without the music! Much easier to learn from you! (You have great educational tips!!!)
@@mywaterfountain Yeah I was still trying to figure out how to do tutorials and didn't know that it was too loud until it was too late.:(
12:26 amei tudo.
This is way to beautiful, absolutely gorgeous. Thanks for sharing. I love how you made the outside look like a fondant. Definitely trying this.
Thank you! This helped me make my boyfriend's 25th birthday cake. I did a grey marble and added sugar glass crystals for a geode look... The only problem I ran into was: He has Chron's disease, so his cake needed to be gluten free and vegan. This made the marbling difficult. I tried using the material you mentioned, but the frosting ended up sticking to it too much and did not create a marbled pattern. Then I got out the good ol' parchment paper, cut it to size and tried again. It worked! It's not as flawless as your cake but it's my first time marbling and I'd say it's of the most beautiful cakes I've made. Thanks again! He's going to love it.
Well I am so happy you found a way to make it work! I don't work with a lot of gluten free or vegan recipes so this is good to know!
I have watched this video 10x before I attempted. I LOVED it. My edges became very soft, very fast. I think my kitchen is too warm. I cut off the edges and left them uneven, painted with gold. This is my 5th cake and I'm over the moon. I am making this into a 2 tier next. Thank you for the videos
Oh I am so happy that you were able to use the video and make something of your own! THat is exactly why I do this:) Thank you so very much for watching my videos:) And yes, I fight the heat too. Editing is a wonderful thing!
It’s beautiful. I’m going to attempt this for my sons 16th birthday but I don’t have freezer space, I’m wondering if leaving it in the fridge overnight might be ok to then remove the acetate
I am so happy that you didn't snap your fingers to skip the icing. Beautiful work.
THank you for saying that because sometimes I wonder if that is boring to watch:) But I do get the reference:)
I'm a cake decorator but have been afraid to try new things😅
Thanks for this video. I'm more confident now!
You have the skills, you just need to conquer the fear;) Just take your time and don't be afraid to try again if things go a little south. I have to restart things too. Especially in the warm months.
You're very creative❤. Thanks for sharing.👍
So stunning. I'd love to see a video on how to transport a cake like this.
I don't do a lot of delivering now that I work at a bakery, but I will tell you for a cake like this, I would keep it chilled until right before delivery. I have insulated boxes that I use to keep them cool. And I would put the topper on at the venue or destination.
Whats the name of that sheet paper?
Spectacular! Thank you for sharing. Excellent tutorial.
Master pieces, marvelous
So beautiful! Had a little trouble hearing you over the music, but thanks so much for the tutorial!
Hi just want to know if you just did a buttercream or any kind of fondant on the design yiu stick on the cake. Your cake is so amazing.
Really enjoyed ur inspiration on trending cake..Well done..
It was incredibly amazing! Your work is my inspiration 🎈thank you so much for sharing !!!
That warms my ❤
Wunderschöne Torte!
Ist das marmorierte auf der Folie amerikanische Buttercreme die dann eingefroren wird? Danke für deine Antwort
Love this technique 🥰 Very good tutorial 😍
Absolutely gorgeous!! Another technique to try!
Absolutely gorgeous but how does the buttercream at the top not just collapse at room temperature
the most gorgeous cake i have ever seen
If you were to put the cake in the freezer before removing the acetate, would the acetate come off more cleanly?
That’s amazing 😊
Thanks for sharing this video,I really learned alot,but please what is the name of that sheet, the one you worked on before using it in your cake,you mentioned the name but I didn't get it, thanks for sharing this once again.
Hermoso trabajo, gracias por compartir este tutorial, amiga hermosa, saludos desde QUILLABAMBA, Cusco-Perú.
Mam so creative it's ,n ur very artistic person, thanks for sharing, God bless you n I m going to do this beautiful decoration next time on the Cake 🍰🎂
Love this…will the extended buttercream above the cake last outside refrigerator for a wedding…
Hmmmm, I may lower it a bit just to be on the safe side.
Damn. This was so stunningly beautiful. I need to try this cake next.
is that just buttercream? doesn't it get too soft if the cake isn't in the fridge? Many thanks for the videos ❤️
Wonderful tutorial. I'm going to try this! But I have a rather basic question: You mentioned that you put four layers of buttercream on your cake before attaching the marbled icing. Why four layers? Do more layers help one to get it smoother? Thank you.
Typically I do more layers, but they are thinner. Easier to work with I feel.
Cute, learnt alot
Very nice!!!
Congratulation!!!
🌟🌟🌟🌟🌟
Absolutely beautiful. Can I ask which gold lustre you use for your buttercream edges and balls x
THank you! I can't remember which one I used that time, but this is always a good one:)BAKELL Super Intense Gold Edible Luster Dust & Paint, 4 Gram | LUSTER DUST Edible Powder | KOSHER Certified Paint, Powder & Dust | 100% Edible & Food Grade| Cakes, Cupcakes, Drinks Vegan Paint & Dust
Visit the Bakell S
❤ gracias por enseñar y compartir lo maravilloso de tu trabajo,me encanta y puedo ver uno tras otro de los videos ❤
really nice tutorial
I love all your cakes! Do you make them just for the videos or are they an actual order?
Gorgeous work ❤
Hello Mary! I absolutely love this cake design. I do have one question though, seeking advice actually. I recently discovered Swiss Merengue Buttercream, however, I'm planning on finishing a current cake I'm working on using your marbled design, but I would just like to know what type of frosting works best? Would Swiss hold up or would you recommend using a stiffer frosting, such as American Buttercream? I am assuming the American would work better since powdered sugar allows for a better hold? Any advice would be greatly appreciated
Hi! The simple answer is yes, swiss meringue would work for this;) One thing to keep on mind is that you definitely need to put it in the freezer for at least 10 minutes before pulling off the acetate, an d I would consider maybe not having it stick up so high on the one side. Especially if you plan on serving it at room temp, which I feel tastes and feels better in your mouth with swiss. It just doesn't have the stability as the crusting does to hold itself up as much.
@@sophisticakesbymary ❤️❤️❤️ Thank you so much for the advice!! I'm actually make this for my partner's 40th this weekend and I wanted his cake to really stand out 🙂 I absolutely love your work and I look forward to seeing all your content 👍 Thank you once again & Happy Baking 🎂
May I use parchment paper instead of the acrylic sheet?
Gorgeous! What brand of Luster Dust do you use?
Very nice I’m going to try to make this for my daughters birthday in pink shades any tips would be appreciated ❤
Thank for the tutorial. Ive only made one of these style cake. You inspired me to do it again 🙂
You should!
Wow, just Wow! I love it!
I'm still laughing at "This is called larlala"😂😂😂😂... What a beautiful moment
Absolutely gorgeous! When the “marble” portion comes to room temp, does it sag or fall off the cake???
Thank you;) As long as it is in a cool, dry room it should be fine. That's why I love crusting buttercream!
@@sophisticakesbymary Just want to Thank You for replying to the question🙏🏽. Not all RUclipsrs answer their inquiries. Nice Job on all of your work, Mary🌟🦋!
@@conniesuperneau9781 Of course:) I started on Facebook about 13 years ago and built my business there. So I am just used to responding;) I feel it is important to keep communication with the people who care enough to interact with me;) You guys are why I do this;)
What a gorgeous cake and such easy to follow directions, thank you for posting😍
@@cylonbluerabbit oh you are very welcome;) Thank you for watching!
Beautiful. Thank you for taking the time to make this video. It was difficult to hear what you were saying as the music was too loud. I ended up turning off the sound. The video is so good that you really don’t need any music on there.
I just wish I could change it, but I edited it on another app and I can't take the music out:( I have learned a few things since then;)
Thisvis so pretty
Amazing work could you pls say what was the size of the cake??? Inches
Beautiful job 👏👏👏👏👏
This is so beautifully stunning. Do you have a buttercream tutorial? I love how thick it is.
I do! ruclips.net/video/X0MioKuiELk/видео.html
Wowing great job
Wonderful and will definitely try on a smaller version first :)
What type of buttercream did you use please? It stood well above the cake and my go to recipe wouldn't do that.. instead maybe fold over cake or drip.. Thanks in advance 💗
Definitely an American crusting bc for this one;
Gorgeous cake! Thank you for sharing your technique. Was anybody else having trouble hearing the voice over the music?
El acetato o mica se tiene que aceitar previamente? Gracias
i luv ur isomalt😍
My goodnesss👌👌👌,extraordinary💥💥💯❤
This is just stunning!
Absolutely beautiful!
Thank you;)
Hi how do you attach your dig at bowl to the top of your cake to stop it from moving when being delivered and can you store sugar bowls and rice paper sails in the fridge until ready to put on your cake please thankyou so much I love watching your cake tutorials they are absolutely brilliant
Story that should have read sugar bowl
Sorry I just saw this!! I just use buttercream to attach the bowl. And I would out the rice paper and sugar decorations on after you take the cake out of the fridge. They both like a cool dry environment.
I have a cake I want to try this out with for next week! Thanks so much for the awesome and clear directions. And I agree.... Michael's is one big craft section lol! Quick question though....does the icing that extends on top of the cake collapse? With it being warmer temps right now, should that be a concern for this kind of design? Thanks in advance for your response ;^)
I actually did that one on the winter so it wasn't a problem then, but we are in summer huh? I live in a very humid climate this time of year so I understand this problem:) I would probably sub out half of the butter for high ratio shortening in the buttercream, not make it as tall and keep it in the fridge until it has to be brought out. If you want, you could also just make the highest point just as tall as the cake itself. Does that help at all??
@@sophisticakesbymary
Yes ma'am, sure does 👍🏼😃 thanks for responding!
What a beautiful cake!!
Beautifully Made.. Thanks for sharing your knowledge❤️... Just subscribe.... Love your session!
Welcome aboard!
Omg thank u so much ur tutorial is so clear and detailed... I just subscribed ☺
Yay!! Thank you;)
Majestral , es bello , elegante Guaoooo
Absolutely stunning!!!
Thank you so much!!
I just found your channel. Thanks God I decided to watch your video. When I saw modern cakes. I think the technique is hard to do. You make so easily. thank you. i just subscribed. oh I would like to know which golden coloring you use?
Welcome! I am glad you found me too! I will try to attach a link for you. Sponsored
Gold Highlighter Luxury Cake Dust, 5 grams, USA Made
0.17 Ounce (Pack of 1)
Beautiful cake
Great video and cake design!!!! I was wondering how the buttercream thats unsupported would travel? Im very much tempted to use this technique but my client will be driving a couple of hours with the cake (which will be frozen) and I’m very concerned that it would collapse. Debating using similar marble technique with fondant and tylose
Thank you!! Eould the cake be frozen the entire drive? I honestly probably wouldn't recommend it this time of year:( Maybe you could alter the design so that it doesn't go above the cake? Like do a taller cake so that you get the height without worrying about the buttercream falling? I wish I could say otherwise:(
Beautiful ❤
beautifull very good job
Hola como preparas el buttercream para cubrir, es buttercream de merengue suizo?
Thanks so much for this tutorial. I used this technique and it turned out perfectly. I did leave it out of the fridge for a bit like you suggested, and had no trouble getting the marbled buttercream to stick to the cake. Thanks for that suggestion. Can you tell me what brand/color of gold luster dust you used here? I've tried multiple brands and colors and cannot find one I really like.
I see you actually answered this question for someone else down below....thanks!
I am so glad it worked for you and you found your answer already;)
Love love love it!!! Absolutely stunning
Thank you!
gorgeous
Absolutely beautiful cake!!! I noticed you had your buttercream in a clear container. Where did you get the container from? How long can you store your buttercream in it.
Thank you! I think I probably got that from a local restaurant supply store. You could check the Webstaurant website. They probably have something similar.
@@sophisticakesbymary , How long can you store your buttercream in the container?
@@heather7314 quite a while actually! I have kept it in the fridge for up to 2 weeks or freezer for 2-3 months. You may have to whip it again to remove some of the yellowness the butter can cause after, but that is about it;)
Great tutorial! So just to confim after putting the making the sheet you put it onto the cake straight away... I’m just wondering how the top part of the buttercream stayed in place? Did you chill the sheet first?
Just so I am answering you correctly, are you asking about the isomalt topper?;)
@@sophisticakesbymary sorry I was talking about the buttercream. Did you spread the buttercream and put it straight onto the cake?
@@wina6631 Oh yes! I put it in the freezer for about 30 minutes. I use crusting American buttercream so it stays once it sets;)
@@sophisticakesbymary great thank you x
Hi, do you put the sheet in the fridge for about 30 mins with the cake or you put it seperately before applying it on the cake?
Una verdadera Obra de Arte.
¡Muchas gracias!
So beautiful
For some reason I can find the video on how to make the top of this cake. Where do I find it?
Nice one
Can i use parchment paper instead of the acetate sheet?
yes you can, it is just less rigid and you may get some crease marks. But those can be smoothed out with a hot metal scraper.
Thank you for the detailed tutorial but will the sugar bowl melt when you put it in the fridge or how can we store the cake overnight?
Yes I would not put it in the fridge. Room temp in a cool dry space is your best bet. You could put it on the chilled cake the next day.
@@sophisticakesbymary Thank you!!
Incredibly beautiful
Thank you;)
This is really beautiful.
Amazing! I'm thinking of trying this out this weekend. What sized cake tin did you use? Would appreciate your reply ❤
I beleive it was 4 layers of 6". That or 7";)
@@sophisticakesbymary Thanks heaps Mary! Really appreciate it ❤
Also, does the buttercream have any royal icing sugar in it to make it hold its shape in the top overhang? What buttercream type is it?
Such a beautiful cake!
Aww thank you;) I just use powdered sugar in my buttercream. The key is to chill it so it sets up before taking off the acetate sheet. And to keep it in the fridge until you have to take it out. Especially in humidity. And don't put the topper on until it is out of the fridge. I filmed a video on my buttercrram recipe that I hope to upload next week;)
Absolutely beautiful!!! 😍😍😍
So beautiful! Amazing work! 💕
Thank you;)
I need to learn how to make this beautiful cake!
The only way to do it is to just jump in! You can do it;)
Hello dear would you please please tell us which kind of butter cream you used and also how to make it
I can! I use a crusting American almost exclusively. I have a tutorial on it;)ruclips.net/video/X0MioKuiELk/видео.html
Is the marbled cream chilled in the fridge before sticking?
Nope just after
Such a gorgeous cake!
Thank you so much!
QUE MARAVILHA! VOCÊ E MUITO TALENTOSA E CRIATIVA. ADOREI!!
PARABÉNS!!! ❤🇧🇷
What kind of brushes do you use ?
That's a "punny" name for the channel 👌
Unbelievable amazing...
Perfect ❤