@@dollysdzyns4949 yes! For one cake I use 1 batch 3lbs of soft butter 2cups of egg whites 2cups of sugar Pinch of salt Pinch of cream of tartar Vanilla for taste 2T Let me know when you try it!💕🙏🏽🙏🏽
Alicia, I didn't know you meant baking professional cakes🤗. You go girl! The cake is so beautiful. Very nice and easy to follow directions. Taking away the cream of tartar tip😉The cake looks sooo delicious. Wish I could get a slice 😂Great Video!!!
Thank you so much! Of course I’d love to help! I used 3 pounds of butter 2cups egg whites 2cups sugar Pinch salt Add vanilla My piping bags are from a store called US Foods ☺️ I hope this helps!
This is such a helpful video! I do want to ask when u cut your cake do u refrigerate the cake before cutting it or just let it cool and for how long? I tried to make one yesterday, i cooled it for around 30 minutes after baking and tried to cut the top but it was too crumbly and it ruined everything.
If I make it a day before it cools at room temp, if I make it the day of I put it in the freezer instead of the fridge, for about 40 mins or until it’s cool in the center ☺️🙏🏽
super helpful video! Quick question, did you use the same consistency of the pink icing for both the piping and spreading? Would that work or does the piping incing need to be stiffer?
I use the same consistency! But with that said it cools on its own so do not re warm it for piping 😁 just warm once when doing your final covered layer then by the time you do your piping it’s the perfect consistency for the boarders ☺️ thank you for your question!
The recipe: 1C soft butter 3C cake flour 1 1/4 C milk 4 eggs 1 tsp vanilla 1 C sugar 1T baking powder 1tsp salt @350F About 50mins Reversed creaming method! I did this x2 for my heart cake 😁
I am talking about the buttercream, the final layer is not smooth at all and the pipping is uneven, the shells on the borders are all diferent sizes and specially the ribbons, it seems you didnt even try with those. Thats why I said, overall it looks lazy. Pov
@@HBvana oh I def do not claim to be a perfectionist, I believe if someone does not like my work they wouldn’t buy from me,but I do see what you mean ☺️do you make cakes as well? What techniques have you used to get more precision? ☺️
Omg The way you sliced the cake so precisely without any aids was superb.
you kidding, right? that's a rotating base and its used to cut/decorate cakes, that is your aid.
Very helpful. I bake on the side but never knew which piping tips to use. Luckily I have all these and will be trying this on a round cake ❤
Glad it was helpful!☺️
Such a helpful video, thank you! I’m going to be attempting a heart cake soon so these tips will hopefully come in handy❤
I am so glad! I am here if you have any questions!☺️
Thank you 🙏🏽for this recipe . This cake is so precious ❤
Thank you 🙏🏽for this recipe . This cake is so precious ❤🎉❤
Great video it was well put together and had great information, thank you! Beautiful cake too
Thank you so much for your feedback!
This video is so helpful, and you are so calm, thank you for sharing this.. I don’t know if I missed it, but what size cake pan do you use? ❤
It’s a 10” heart ☺️
It came out beautiful. I will be attempting to make my first heart shape cake soon so this video will definitely help.
Awesome! I hope everything goes smoothly 🥰if you have any questions on it please reach out to me I’d be happy to help you ☺️
Love how it turned out 💗
Beautiful cake! What are the ingredient details?
@@YokerlyDiaz I have a video out now on the recipe☺️🙏🏽
So beautiful. I really enjoyed it ❤
So beautiful cake
Hi Alicia, can you please share the Swiss meringue buttercream.
@@dollysdzyns4949 yes! For one cake I use 1 batch
3lbs of soft butter
2cups of egg whites
2cups of sugar
Pinch of salt
Pinch of cream of tartar
Vanilla for taste 2T
Let me know when you try it!💕🙏🏽🙏🏽
@Pachecohernandez_ thanks very much. I want to do the same heart shape like yours.
Alicia, I didn't know you meant baking professional cakes🤗. You go girl! The cake is so beautiful. Very nice and easy to follow directions. Taking away the cream of tartar tip😉The cake looks sooo delicious. Wish I could get a slice 😂Great Video!!!
Aw thank you so much! Thank you for your feedback! I’m definitely learning a lot so glad we did the challenge together☺️
Fantastic I love it
Thank you 😁
I love your cake so much!!!❤❤❤
Thank you! I am posting a short of a burn away cake if you’d like to see it!☺️
Not sure if I missed it but how many batches of batter did you use?
Yeah I mentioned it super fast, i used 2 batches but I only had one heart pan so I didn’t show the other one 😁
@@Pachecohernandez_ ok ty
Amazingly beautiful 😍
Thank you!
Your cake came out beautifully! 😍
If you don’t mind me asking, how much butter did you use and where’d you get your piping bags? TYIA! 🤗
Thank you so much!
Of course I’d love to help!
I used
3 pounds of butter
2cups egg whites
2cups sugar
Pinch salt
Add vanilla
My piping bags are from a store called US Foods ☺️ I hope this helps!
This is such a helpful video! I do want to ask when u cut your cake do u refrigerate the cake before cutting it or just let it cool and for how long? I tried to make one yesterday, i cooled it for around 30 minutes after baking and tried to cut the top but it was too crumbly and it ruined everything.
If I make it a day before it cools at room temp, if I make it the day of I put it in the freezer instead of the fridge, for about 40 mins or until it’s cool in the center ☺️🙏🏽
@@Pachecohernandez_ Thank you so much for replying! Ill try again soon haha 🩷
super helpful video! Quick question, did you use the same consistency of the pink icing for both the piping and spreading? Would that work or does the piping incing need to be stiffer?
I use the same consistency! But with that said it cools on its own so do not re warm it for piping 😁 just warm once when doing your final covered layer then by the time you do your piping it’s the perfect consistency for the boarders ☺️ thank you for your question!
@@Pachecohernandez_ thank you for the quick response!
Beautiful. Can i ask whats the recipe for the cake
Yess! I wrote it down on one of my fist comments!😄
Ty
Wheres the recipe? I want to try this😊
It’s in a new video!☺️
Where did you get so much vanilla extract? Here in Germany it’s so expensive :/
It is really expensive here too for pure vanilla that little bottle was like $30 dollars us
@@Pachecohernandez_ Oh I didn’t knew
Please share the nozzle details
Coming soon! They are all from Wilton 😁 I’ll make a shorts videos to show you!
Just made a video about the tips!😊
Wath cream recepie use you
My filling is
1C heavy cream with 2T sugar and some vanilla
The frosting is Swiss meringue buttercream ☺️
nice work1!!!
Thank you!☺️
What is ratio of butter and sugar and egg white??
Equal sugar (2cups) and egg whites (2cups)
Butter 3lbs
Did you use pasteurised egg whites ?
Yes they are pasteurized, they work really well instead of using fresh ☺️
@@Pachecohernandez_ ok thought so, you don’t need to heat them as their safe to consume
Ooooooh really? Thank you! The heating also helps the sugar dissolve but that is great to know! It can def save time 😊
ruclips.net/video/bdwOSVdDIes/видео.htmlsi=uXvn57cb2wv6O4Ed
Another tutorial ruclips.net/video/4CFLe1LiHbQ/видео.htmlsi=rPcvcFhdG3a6Mi5X
Which recipe did you use
The recipe:
1C soft butter
3C cake flour
1 1/4 C milk
4 eggs
1 tsp vanilla
1 C sugar
1T baking powder
1tsp salt
@350F
About 50mins
Reversed creaming method!
I did this x2 for my heart cake 😁
Thanks for sharing
❤
What a lazy technique and cake
Why is it lazy? 😴
What would you do different? 😁
@@Pachecohernandez_ more care and precision?
@@HBvana what should I implement to show more care to the cake?😄
I am talking about the buttercream, the final layer is not smooth at all and the pipping is uneven, the shells on the borders are all diferent sizes and specially the ribbons, it seems you didnt even try with those. Thats why I said, overall it looks lazy. Pov
@@HBvana oh I def do not claim to be a perfectionist, I believe if someone does not like my work they wouldn’t buy from me,but I do see what you mean ☺️do you make cakes as well? What techniques have you used to get more precision? ☺️