This is exactly how I do the dark colors. I always ice the inside white unless it’s gender reveal. All your videos are so nice. Karolyn, I really have to give it to you. Like, I tell all my friends about you. You are such a nice person a lot of cake artist out there are very… I don’t even have the words what they are but they’re not you that’s all I have to say! You always share your techniques you answer questions and it’s a great thing. I love to help other cake people as well it just feels good to be good. You really are the best!
I love how Karolyn replies to my messages. It could be one of her older videos and she still replies. Karolyn is in a league all by herself. I love you Karolyn!!!!
I’m making my first cake soon for my husband’s birthday and I planned on making a blue/green gradient design for the frosting on the sides of the cake. What does ice the inside white mean? I’m trying to learn everything I can before I start decorating/baking😊
Anyone who wonders about the cost of your beautiful creations should watch this. The amount of time and attention to detail you take in perfecting your product is amazing.
To cut down on the air bubbles in the final batch....When you add that last bit of water, make it boiling water. The same principle for adding heat when you smooth applies here. The heat smooths the icing and knocks down a good portion of the bubbles before you spread it.
I tried this method and it worked really well. I used freezer paper because that's what I had. I also put the paper on the top of the cake and ran the fondant smoother over it and it worked there too ❤️
A tip for testing the consistency of your buttercream is to stick the spatula in it and see if holds a curl. If it’s too stiff, it’ll stick straight up. If it’s too soft, the curl will fall on itself.
This video was very helpful. I have been decorating cakes since I was 16 and these 2 things always make me cringe. Smoothing American buttercream and how to deal with dark colors. I’m primarily self taught so thank you for your helpful tips and tricks.
I enjoy taking class with you, because❤you are teaching complete recipe, very clear and professional . Thank you so much for your Precious time. God bless you. You answer my question about the red color. My regards from Los Angeles , Ca.
Thank you Karolyn SO MUCH for sharing all your expertise and tips with everyone - God bless you for being so open and honest - stay safe and keep smiling :)
Congratulations on 20k subscribers, Karolyn! I only make cakes for family birthdays and every once in awhile when I'm craving cake. I just made one this month. I used the Wilton Vanilla flavoring and your recipe, not the directions on the box. It was delicious! I watch all of your videos. They are positive and I can see that you truly want to help your viewers. I'm happy to see your channel is growing. If you are going to be offering a class, I'll be signing up!
In order to avoid bulges, I assemble and ice cake the day before and put a skewer all the way down the middle of cake, until it gets to drum and then remove it, so cake has deep hole in the center. This hole will allow the air bubbles caught inside of the cake to exit the cake during the night; thereafter, I leave the cake in the refrigerator. In the morning, I cover the hole if necessary or just stack with the correct structures in place. 😊
First of all congratulations. Thank you so much for this amazing video. You spend a lot of time to obtain a really smooth result. I will be using this method for one of my next cakes. Again, thank you and God bless you.
Hi! New baker here... Can you do a video showing coloring the whole batch of icing? I'm really new and follow your videos to a T so to see it would really help me. Thank you!! Ps I got a lot of compliments on your buttercream icing!! 😊
Wonderful!! Coloring a whole batch can be a little tricky. I usually make white icing and then add some color afterwards. I will film it the next time I do it!
Hey Karolyn your videos are so informative! I was really struggling with getting sharp edges on my cakes and i followed your technique of coming down to eye level and doing the edges. It has been a total game changer for me. Thank you so much!!
Just found this and you probably have figured out how to get the air bubbles out by now lol. My suggestion was to use a hand mixer for the end since the stand mixer can't get out all the air bubbles for you at least a hand mixer can reach the bottom and you have control of it.
Very good your explained, disolve my doubts. Thank you so much for your time teaching us your experience with cakes, including where can we get good products that work. Love your tutorial.
I wish I could remember the lady so I could tag her who I learned this from to take out the Bubbles but after you have made your buttercream and add color use a braun immersion blender they brighten the color and make your frosting free of air and smooth as heck !!!
I personally don't like to freeze cakes because the temperature difference when you remove it from the freezer is too much and you could get condensation issues. You would have to remove it from the freezer and refrigerate it so it could slowly thaw. I have 2 fridges only dedicated to cakes. I got them at a used appliance store!
I think they are work really well for some people! I've been doing it this way for so long and have perfected this technique, that I tend to stick with what I know. But those other options can be helpful for people who can't do it this way. 😊
Congratulations on your 20,000, I have the same color paste for the red but I still have issues trying to get my buttercream red , I’ve done the microwave method and all, any suggestions
It usually deepens the longer it sits. So it may not look very red when you're making it, but give it a few hours to see how it sets. Which is a little challenging when you're adding the color. That's why I do the method in this video...it's mostly iced in white with a little red on the outside so there isn't too much icing on there with coloring in it!
Is there a benefit to using the paper towel and then the butcher paper versus skipping the paper towel and going straight to the butcher paper? Thank you for your great videos!
The paper will stick to the icing if you use it right away. With the paper towel, I'm able to really press the icing against the cake to ensure it's symmetrical and to get rid of any imperfections.
@@KarolynsKakes Thank you...that does make sense. I almost exclusively use ermine frosting for my cakes...it doesn't crust like AMC, but it will firm up in the fridge, so I'm contemplating how and if I could use your smoothing methods. Thanks for taking the time to respond! 🧡
Sim eu faço! Aqui está o vídeo onde mostro como fazer. Eu uso gordura vegetal nesta receita para estabilizar a cobertura para que ela possa suportar temperaturas mais altas. Não tenho certeza se a gordura vegetal está disponível no Brasil. Talvez você precise olhar em volta para ver se há um bom substituto. ruclips.net/video/IaQLNQTXo5E/видео.html
@@KarolynsKakes Muito obrigada minha querida! Obrigada pela receita. Mais uma pergunta. Tem que ter qual quantidade de lipídios? Pode substituir só por manteiga ?
Hi! I usually make my icing immediately before I frost a cake. If I had to refrigerate the icing, I would remove it from the fridge about 2-3 hours before I needed it so it could thaw. Then I would put all of the icing back in the mixing bowl and remix it on low speed for about 15 seconds, adding a bit more liquid if it was too thick. I hope that helped!
Exactly what I wanted I am a new baker and tried this hot water technique myself guessing this would work. But never knew I could achieve this much of perfection I am going for it following your video ❤ from Sri Lanka
Buy Me A Coffee is a site that you can support creators! Here's the link to my page, any support is greatly appreciated! www.buymeacoffee.com/KarolynsKakes
Oh my gosh…. Thank you so much!!! I am an artist, not a cake decorator…. But a perfectionist and have search for someone to teach me!! You are so fantastic, every little detail is remarkable and so precise! Thank you thank you thank you…. I will follow you and hopefully will be a little less stressed when asked to make a cake!
“Ain't nobody got time for that!!!” 😂 You are my new best friend! 🥰 I have many years of the cake life behind me and you, my dear, are dropping many gems and I am catching many of them as I binge-watch your videos like I do Law and Order. You are the Olivia Benson of the cake world and simplify it perfectly. 🙌🏾Thank you for all you do and share because “I ain't got time for that!!” 😂
Do you know it’s very interesting I was watching another RUclips or not really well known yet not like you. And she said the best way to cut corners it’s not ice your cake or Crumb coat your cake rather to cut corners. I think that’s unheard of an absurd really you can’t cut corners you have to crumb coat your kid that’s what I learned from a lot of baker so if you don’t come coat that’s called cheating pretty much gotta come cotton refrigerate your cake I’m gonna put layers of icing on your cake what is wrong with that woman something else I tell you
I like to say that there really isn't a right or wrong way to do things with cakes. There is just the way that works for you! I'm sure she has success with it!
Karolyn, you are amazing. I watch your videos over and over. The one thing I have an issue with is buttercream. My buttercream always comes out soupy, even when I follow the recipe to the letter. I have not tried your recipe as but will let you know how it turns out. Thank you again for your clear tutorials. 🙏🏽💝
Thank you honey! Be mindful how much liquid you're adding. I add way less liquid when it's hot and humid outside. And I need more liquid when it's cold and dry. It's a lot too, in the Summer I add around 3 TBSP and in the Winter it's more than double that! So add a little liquid at a time until you get it to the right consistency.
I know you wonder if you are explaining things correctly in your videos so I have to say you do a FANTASTIC job with your explanations. Your tips and detailed instructions are extremely helpful to new bakers such as myself. Thank you so much for sharing.
Using milk won't necessarily produce less air bubbles. You don't want to overmix your icing once the powdered sugar is added so you don't whip too much air into it. Here's a video where I talk about it! ruclips.net/video/RLZ49rMUxQM/видео.html
Really?! I always worry when I post long videos because I know people don't have a lot of time. But it takes a while to explain everything! Thank you 💜🙏
Thanks so, so much for this video! The way you go into the exact details of how to hold the bench scraper, the way to level the top... The up close shots and your detailed instructions helped me so much! ❤️ ❤️ ❤️
Tammy! Thank you for this. Sometimes I feel like I over explain things. But I hate when I watch videos and they skip over important parts! I'm so glad it helped you. 💜🙏
Good morning Mrs Karol, I would appreciate if you can teach me how to get intense colors for cake decorations., because it’s so hard for me to get the true red or brown color. Also i would like to know which brand is the best.
Karolyn do you always colour your cakes in whilte and then top with the color?.. I usually do both coats in the color.. Does the white not show through with certain colors?
This is the process I do now so there is less icing with coloring on the cake. If you have a thick enough coat of the colored icing, the white won't show through!
You're such a nice person. Thank you for sharing your techniques. It has helped me a lot to get smooth butter cream. Thank you so much and may God bless you. Please if didn't see viva towel, which one should I use?.
Awww you’re welcome honey! This really only works with Viva brand because they don’t have any patterns on them. If you use a different brand, the pattern will transfer!
I usually do it right away. But you have to make sure the icing isn't wet after you use the bench scraper. If you didn't get all the water off the scraper, then you have to wait a few minutes for the icing to dry before you use the towel.
Yes I have. It's a whole lengthy process! You have to make fondant panels to go on the cake instead of just covering it. Hard to explain verbally. If I happen to do it again, I'll film it.
Do you normally do crumb coat in white (vanilla) if final coat of frosting will be dark? I'll be making a red, furry cake (Elmo) using a grass tip and wondering what you'd recommend.
Hey girl it’s been a while. Got a new job but I still watch my Karolyn in between. Speaking of Buttercream👉🏽Question: Can you do a more in-depth video on effective use of fondant decorations on an ALL Buttercream cake. I want to provide this option for my clients who don’t desire fondant covered cakes. If you have a video already-forgive me but I either didn’t recognize it or missed it. I have tried it Karolyn but I ran into some ‘issues’ with pieces sliding (such as name banners) and I’m assuming this happened due to the ‘weight’ of the piece. I just end up placing it so that it set on the board or the first tier. I would like help on ‘floating’ them….🤷🏽♀️…I guess? Does that make sense?
Yes! I mostly do fondant decorations on buttercream cakes. If I have something that may slide, I will take a toothpick or two and put it behind the piece into the cake. You have to angle it down. I actually am making something this week and will film what I mean! Video will be out this Sunday. 😊
Karloyn since you mentioned air bubbles one of chef Alan videos said to put the mixer or low to get some of the bubble out as well. Cant remember which video. I think it was his video on making icing
🤣You are hilarious!!! “Ain’t got time for dat!” And you are so right. I did the microwave method for dark blue buttercream. It was so pretty, but I got scared after refrigerating it and it was no longer that rich dark blue. I had to microwave it again then remix it. That was very time consuming because I had a very large batch of buttercream for a two tiered 8” and 10” cake layers. I’m going to be smart this time and use your method. More specifically, it’s a chocolate cake that will be filled with chocolate filling but I’m going to frost the cake with chocolate frosting then use the red buttercream as my final frosting. #SpidermanCake By the way, CONGRATULATIONS on reaching 20K subscribers!!! You are phenomenal!!!
Thanks girl!! That lady is my fave..."Oh Lord Jesus it's a fire!" 😂 I gotta eventually try the microwave method just to see how it works. But, for now, ain't nobody got time for dat! 😂
@@KarolynsKakes I agree. I LOVE cake, and it's not cake without "real" frosting. Thank you for all your insights and videos. You (and your videos) are THE BEST at showing technique and practical applications. I'm all the way over in Washington state, but I feel like you're just around the corner helping me accomplish all my cake assignments. (I do this stuff for friends, and as gifts.) 💜💜💜
I like to use the 2-2-2 method. Keep it in an airtight container (I like lock-n-locks) for 2 days at room temp, up to 2 weeks in the fridge, up to 2 months in the freezer!
If you enjoy my tutorials, I'd be so grateful if you'd Buy Me A Coffee! ☕🙏
www.buymeacoffee.com/KarolynsKakes
This is exactly how I do the dark colors. I always ice the inside white unless it’s gender reveal. All your videos are so nice. Karolyn, I really have to give it to you. Like, I tell all my friends about you. You are such a nice person a lot of cake artist out there are very… I don’t even have the words what they are but they’re not you that’s all I have to say! You always share your techniques you answer questions and it’s a great thing. I love to help other cake people as well it just feels good to be good. You really are the best!
Awwww love you girl! Thank you so much! 💜🙏
I love how Karolyn replies to my messages. It could be one of her older videos and she still replies. Karolyn is in a league all by herself. I love you Karolyn!!!!
I agree, Karolyn is a very nice and genuine person!! I've leaned so much in the few months I have been following 🧡💛💖
I’m making my first cake soon for my husband’s birthday and I planned on making a blue/green gradient design for the frosting on the sides of the cake. What does ice the inside white mean? I’m trying to learn everything I can before I start decorating/baking😊
I tell EVERYONE about Karolyn…shes the best! ❤️❤️❤️
I’ve never seen a more detailed video about icing a cake in my life . I learned so much thank you so much ❤🎉
Awesome! I'm so Glad it was helpful!
Anyone who wonders about the cost of your beautiful creations should watch this. The amount of time and attention to detail you take in perfecting your product is amazing.
Thank you Eileen! Totally should screen shot this and post it on my website 😂😂
@@KarolynsKakes feel free to post
Exactly!!!
Love it!
@@michellejones7230 thanks girl! 🥰
To cut down on the air bubbles in the final batch....When you add that last bit of water, make it boiling water. The same principle for adding heat when you smooth applies here. The heat smooths the icing and knocks down a good portion of the bubbles before you spread it.
I LOVE this tip, I'm going to try it. Thank you!!!
I tried this method and it worked really well. I used freezer paper because that's what I had. I also put the paper on the top of the cake and ran the fondant smoother over it and it worked there too ❤️
Great tip, thank you Shannon!🙌
Congratulations on 20K! Thank you so much for taking your time to share your ideas, tips, tricks and jokes with us!
Thank you love! 🥰🥰
A tip for testing the consistency of your buttercream is to stick the spatula in it and see if holds a curl. If it’s too stiff, it’ll stick straight up. If it’s too soft, the curl will fall on itself.
Yes! Thank you for this! 🙌
Would parchment paper work better than the Viva paper towel? Just asking because parchment paper is smoother. ❤
You can use parchment paper. You may just have to wait a few minutes for the icing to crust first!
I love your cakes. I use to be a cake decorator. I just don’t have the room. But you keep up the good work that you do.
This video was very helpful. I have been decorating cakes since I was 16 and these 2 things always make me cringe. Smoothing American buttercream and how to deal with dark colors. I’m primarily self taught so thank you for your helpful tips and tricks.
Glad it was helpful!🙌
I have a bench scaper that looks identical to that. I got it (believe it or not) at the dollar store. So, check there if you need one.
I enjoy taking class with you, because❤you are teaching complete recipe, very clear and professional . Thank you so much for your Precious time. God bless you. You answer my question about the red color. My regards from Los Angeles , Ca.
You are so welcome!
Thank you Karolyn SO MUCH for sharing all your expertise and tips with everyone - God bless you for being so open and honest - stay safe and keep smiling :)
OMG Natalieeeeee!! That's so generous of you, thank you SO much! I appreciate you!! 💜🙏
@@KarolynsKakes You're the generous one ... sharing so much of your experience and expertise for all of us to learn from :)
Congratulations on 20k subscribers, Karolyn! I only make cakes for family birthdays and every once in awhile when I'm craving cake. I just made one this month. I used the Wilton Vanilla flavoring and your recipe, not the directions on the box. It was delicious! I watch all of your videos. They are positive and I can see that you truly want to help your viewers. I'm happy to see your channel is growing. If you are going to be offering a class, I'll be signing up!
Thank you love, I appreciate the support! Isn't the Wilton Vanilla so good?! 🙌
So delicious, I tried it when I heard about it from your teachings.. Thanks for all you do❣️!
You are beautiful in and out🤗🌹
In order to avoid bulges, I assemble and ice cake the day before and put a skewer all the way down the middle of cake, until it gets to drum and then remove it, so cake has deep hole in the center. This hole will allow the air bubbles caught inside of the cake to exit the cake during the night; thereafter, I leave the cake in the refrigerator. In the morning, I cover the hole if necessary or just stack with the correct structures in place. 😊
This is a great tip, thanks girl! 🙌
Congrats on 20,000!! So proud of you. I’ve learned a lot from you and I really appreciate it. I pray god keeps blessing you and your awesome talent
Thank you so much, I really am so grateful for your support! ☺🙏
Get my FREE Birthday Cake Design Blueprint here:
mailchi.mp/b9329a515f6f/birthday-cake-design-blueprint
Thank you so much you're a great teacher ❤
You're very welcome!
Hello, Please make a video on how you made your flame…Thanks
With real colors, or how to mix them. My regards from Los Angeles, Ca.
You’re so sweet to be so detailed in your teaching 🥰🥰🥰🥰
Macronage the icing. removes alot of the bubbles.
First of all congratulations. Thank you so much for this amazing video. You spend a lot of time to obtain a really smooth result. I will be using this method for one of my next cakes. Again, thank you and God bless you.
You're welcome Maria! It takes some time and patience to get it right, but gets easier with practice.💜🙏
When you let the cake to crust, do u leave it on room temperature or you put it in a refrigerator?
I leave it at room temperature for it to crust, it only takes a few minutes.
Hi! New baker here... Can you do a video showing coloring the whole batch of icing? I'm really new and follow your videos to a T so to see it would really help me. Thank you!!
Ps I got a lot of compliments on your buttercream icing!! 😊
Wonderful!! Coloring a whole batch can be a little tricky. I usually make white icing and then add some color afterwards.
I will film it the next time I do it!
Hey Karolyn your videos are so informative! I was really struggling with getting sharp edges on my cakes and i followed your technique of coming down to eye level and doing the edges. It has been a total game changer for me. Thank you so much!!
Yessss Shirley!! This makes me so happy! 🙌🎉
Just found this and you probably have figured out how to get the air bubbles out by now lol. My suggestion was to use a hand mixer for the end since the stand mixer can't get out all the air bubbles for you at least a hand mixer can reach the bottom and you have control of it.
Yes! This is a great tip, thank you so much!!
Have you ever made different buttercream like with cool whip and jello ?? It’s delicious
I haven't, that sounds interesting though!
Very good your explained, disolve my doubts. Thank you so much for your time teaching us your experience with cakes, including where can we get good products that work. Love your tutorial.
Love your videos! You're so helpful and explain everything so clearly. Thank you 🙂
Glad you like them!
I wish I could remember the lady so I could tag her who I learned this from to take out the Bubbles but after you have made your buttercream and add color use a braun immersion blender they brighten the color and make your frosting free of air and smooth as heck !!!
Stupid question…..i’m new to cake decorating, how do you get your buttercream frosting so white?! 🤔
How would you icing a big sheet side by side
What if you used parchment paper or wax paper to smooth over imperfections would that work?
I'm sure that would work too! I just had a roll of the butcher paper so I used that up lol
@@KarolynsKakes ok great lol. I will try both methods since I have both❤️
Fantastic you are a beautiful soul thank you for sharing from Australia 👒🩵🧁🥂
Thank you Rose! Sending love from USA 🙏
talk less do more !so cut it short…ple…a…se …!
I …. have to turn the volume off … to hear less & watch more ….!
I made this video an in depth tutorial for people who needed to know every step. Most of my recent videos are voiceovers and are much shorter.
Is using a freezer ok. I dont want to put it in my fridge with food in there. But i have a top freezer with nothing in it. Thanks
I personally don't like to freeze cakes because the temperature difference when you remove it from the freezer is too much and you could get condensation issues. You would have to remove it from the freezer and refrigerate it so it could slowly thaw. I have 2 fridges only dedicated to cakes. I got them at a used appliance store!
What's your opinion on frost form and acrylic rounds that supposed to ease some of this process?
I think they are work really well for some people! I've been doing it this way for so long and have perfected this technique, that I tend to stick with what I know. But those other options can be helpful for people who can't do it this way. 😊
Congratulations on your 20,000, I have the same color paste for the red but I still have issues trying to get my buttercream red , I’ve done the microwave method and all, any suggestions
It usually deepens the longer it sits. So it may not look very red when you're making it, but give it a few hours to see how it sets. Which is a little challenging when you're adding the color. That's why I do the method in this video...it's mostly iced in white with a little red on the outside so there isn't too much icing on there with coloring in it!
I’ve learned so much from you, thank you for this and congratulations 🎊 on 20k
Thank you so much!
If you chill the cake first, using the paper towel works great. I just get it as smooth as possible , chill and then use the paper towel.
So no need for the paper then? I'll have to try that!
That's helpful, thanks! Bec I tried using paper towel after using a hot spatular and the icing came off with the paper 😂
@@mecheleclasson are you using the American Buttercream recipe? Do you add a lot of liquid to your icing?
Is there a benefit to using the paper towel and then the butcher paper versus skipping the paper towel and going straight to the butcher paper? Thank you for your great videos!
The paper will stick to the icing if you use it right away. With the paper towel, I'm able to really press the icing against the cake to ensure it's symmetrical and to get rid of any imperfections.
@@KarolynsKakes Thank you...that does make sense. I almost exclusively use ermine frosting for my cakes...it doesn't crust like AMC, but it will firm up in the fridge, so I'm contemplating how and if I could use your smoothing methods. Thanks for taking the time to respond! 🧡
Thankyou for sharing watching from the 🇸🇧
My pleasure 😊
I find what I add a lot of liquid the cake still show through on the final layer . How can I prevent that
Oi! Parabéns pelo seu trabalho, moro no Brasil.
Por favor, como faz esse butter cream ? Tem receita?
Sim eu faço! Aqui está o vídeo onde mostro como fazer. Eu uso gordura vegetal nesta receita para estabilizar a cobertura para que ela possa suportar temperaturas mais altas. Não tenho certeza se a gordura vegetal está disponível no Brasil. Talvez você precise olhar em volta para ver se há um bom substituto.
ruclips.net/video/IaQLNQTXo5E/видео.html
@@KarolynsKakes Muito obrigada minha querida! Obrigada pela receita. Mais uma pergunta.
Tem que ter qual quantidade de lipídios?
Pode substituir só por manteiga ?
@@KarolynsKakes Vou fazer com certeza, Deus abençoe vc e seu canal!
Hello karolyns kakes can you Kindly do a video on how you softens your refrigerated buttercream before icing cake. Thank you
Hi! I usually make my icing immediately before I frost a cake. If I had to refrigerate the icing, I would remove it from the fridge about 2-3 hours before I needed it so it could thaw. Then I would put all of the icing back in the mixing bowl and remix it on low speed for about 15 seconds, adding a bit more liquid if it was too thick. I hope that helped!
@@KarolynsKakes thanks for replying to me. It's help a lot.🙏
Linea’s cake supply sells that wholesale. Ohio and California.
Exactly what I wanted
I am a new baker and tried this hot water technique myself guessing this would work. But never knew I could achieve this much of perfection
I am going for it following your video
❤ from Sri Lanka
Glad I could help! It gets easier with practice, I promise!
Thanks for sharing. I message you yesterday on instagram asking for pointers on how to do this.
I also use the paper towel method. Some patterned towels have great designs for themes...like football. I usually wait till the frosting dries a bit.
42 seconds in to the video and I’m like YESSS!! I was just wondering this!!!
amazon sale turn tables
What about the taste I notice pink , blue and black tastes like medicine
Wow really? I never heard any complaints about that. What brand of coloring are you using?
It’s true that you want me to buy a coffee for you? Starbucks?
Buy Me A Coffee is a site that you can support creators! Here's the link to my page, any support is greatly appreciated! www.buymeacoffee.com/KarolynsKakes
Thanks, Karolyn!
Is your crumb cake cold when you put second layer on
Always! I crumb coat the cake, refrigerate for approx. 4 hours, then add the final coat.
Oh my gosh…. Thank you so much!!! I am an artist, not a cake decorator…. But a perfectionist and have search for someone to teach me!! You are so fantastic, every little detail is remarkable and so precise! Thank you thank you thank you…. I will follow you and hopefully will be a little less stressed when asked to make a cake!
Awwww Lorie Thank you SO much! I'm so glad this was helpful! 🙏
“Ain't nobody got time for that!!!” 😂 You are my new best friend! 🥰 I have many years of the cake life behind me and you, my dear, are dropping many gems and I am catching many of them as I binge-watch your videos like I do Law and Order. You are the Olivia Benson of the cake world and simplify it perfectly. 🙌🏾Thank you for all you do and share because “I ain't got time for that!!” 😂
Awwww you're welcome bestie!! 😂😂
I love whacthing your videos they are so helpful thank you .
Just a tip. If you put your frosting in a food processor it will come out a very vibrant color!
Thank you for this!!
Thank you for this!!
Do you know it’s very interesting I was watching another RUclips or not really well known yet not like you. And she said the best way to cut corners it’s not ice your cake or Crumb coat your cake rather to cut corners. I think that’s unheard of an absurd really you can’t cut corners you have to crumb coat your kid that’s what I learned from a lot of baker so if you don’t come coat that’s called cheating pretty much gotta come cotton refrigerate your cake I’m gonna put layers of icing on your cake what is wrong with that woman something else I tell you
I like to say that there really isn't a right or wrong way to do things with cakes. There is just the way that works for you! I'm sure she has success with it!
It's got to be cold milk
Karolyn, you are amazing. I watch your videos over and over. The one thing I have an issue with is buttercream. My buttercream always comes out soupy, even when I follow the recipe to the letter. I have not tried your recipe as but will let you know how it turns out.
Thank you again for your clear tutorials. 🙏🏽💝
Thank you honey! Be mindful how much liquid you're adding. I add way less liquid when it's hot and humid outside. And I need more liquid when it's cold and dry. It's a lot too, in the Summer I add around 3 TBSP and in the Winter it's more than double that! So add a little liquid at a time until you get it to the right consistency.
I will love to buy you Ethiopian coffee 🎉
😊🙏☕
Thanks Karolyn. How long did it take for the cake to darken in colour to a deep red please?
Usually it darkens overnight (so around 8-12 hours or so)
@@KarolynsKakes ok thank you 😁
I forgot that I used to do this back in the day when making cakes
I have find out that even if my scraper is not warm, my icing change color to a darker shade like spots on the icing..I have NO idea why this happen😞
That's weird! Are you adding other ingredients to the icing?
I know you wonder if you are explaining things correctly in your videos so I have to say you do a FANTASTIC job with your explanations. Your tips and detailed instructions are extremely helpful to new bakers such as myself. Thank you so much for sharing.
Thank you for this! Sometimes people get on me for repeating myself too much, I just want to make sure I'm not confusing anyone!
Icing a sheet cake
Is there another fondant smoother you recommend? Thank you!!!
They are pretty much the same! Here's one that's similar to one I have:
amzn.to/3v7YF2s
Thank you so much. I’ve ordered that. What do you recommend for food coloring? Mainly the “Americolor” brand?
Do you have your ButterCreme recipe printed anywhere?
Hi, I have learned a lot from you, God bless you. Try wax paper to smooth cakes instead of paper towels.😊
I have to try that, thank you!
Hello you can use milk for less air bubbles
Using milk won't necessarily produce less air bubbles. You don't want to overmix your icing once the powdered sugar is added so you don't whip too much air into it.
Here's a video where I talk about it!
ruclips.net/video/RLZ49rMUxQM/видео.html
Yay long video 😊 Happy Sunday!
Really?! I always worry when I post long videos because I know people don't have a lot of time. But it takes a while to explain everything! Thank you 💜🙏
Thanks so, so much for this video! The way you go into the exact details of how to hold the bench scraper, the way to level the top... The up close shots and your detailed instructions helped me so much! ❤️ ❤️ ❤️
Tammy! Thank you for this. Sometimes I feel like I over explain things. But I hate when I watch videos and they skip over important parts! I'm so glad it helped you. 💜🙏
Good morning Mrs Karol, I would appreciate if you can teach me how to get intense colors for cake decorations., because it’s so hard for me to get the true red or brown color. Also i would like to know which brand is the best.
Hi Lesia. I like Americolor or Chefmaster Super Red:
amzn.to/3Pgvqm9
amzn.to/3NeuITQ
To get a nice deep brown fondant, I recommend making chocolate marshmallow fondant: ruclips.net/video/hEGrFH3AmXw/видео.html
And remember the color always sets deeper!
Karolyn do you always colour your cakes in whilte and then top with the color?.. I usually do both coats in the color.. Does the white not show through with certain colors?
This is the process I do now so there is less icing with coloring on the cake. If you have a thick enough coat of the colored icing, the white won't show through!
Perfect and Beautiful. Thanks for sharing.
Congratulations on your 20k subscribers. Please consider adding grams metric system to your recipes for us who don't use sticks/oz. Thank you
Definitely will, thank you for the feedback!
Made your buttercream, use for a semi naked 4 tier wedding cake. A big hit. thank you so much.
Yayyyy!! You're welcome honey!! 😊🙌
You're such a nice person. Thank you for sharing your techniques. It has helped me a lot to get smooth butter cream. Thank you so much and may God bless you. Please if didn't see viva towel, which one should I use?.
Awww you’re welcome honey! This really only works with Viva brand because they don’t have any patterns on them. If you use a different brand, the pattern will transfer!
@@KarolynsKakes It's alright. Thank you so much 🙏
How do you make whippy iceing
I don't make whipped cream icing, so I don't have tutorials on that. I'm sorry!
Hi how long do the cake have to set b4 rubbing the cake with paper towel. How long to ur take the icing to set a little?
I usually do it right away. But you have to make sure the icing isn't wet after you use the bench scraper. If you didn't get all the water off the scraper, then you have to wait a few minutes for the icing to dry before you use the towel.
Have you ever done a shoe box . Like a Nike shoe box. I would live for you to do one. I tried one but it looked awful. Thank you
Yes I have. It's a whole lengthy process! You have to make fondant panels to go on the cake instead of just covering it. Hard to explain verbally. If I happen to do it again, I'll film it.
You could try greaseproof paper
I have tried that before and it didn't work, but you can always see if it works for you!
Thank you so much for all your tips and tricks. It helped me tremendously in starting up my small bakery business coz my cakes looks wayyy better now.
I love this! That's my intention so this makes me so happy to hear! 💜🙏
Do you normally do crumb coat in white (vanilla) if final coat of frosting will be dark? I'll be making a red, furry cake (Elmo) using a grass tip and wondering what you'd recommend.
I usually do a white coat underneath. But if I were to do a fur tip, I would do the same color so the icing doesn't show through.
@@KarolynsKakes Thank you so much Karolyn!!
Hey girl it’s been a while. Got a new job but I still watch my Karolyn in between.
Speaking of Buttercream👉🏽Question:
Can you do a more in-depth video on effective use of fondant decorations on an ALL Buttercream cake.
I want to provide this option for my clients who don’t desire fondant covered cakes. If you have a video already-forgive me but I either didn’t recognize it or missed it.
I have tried it Karolyn but I ran into some ‘issues’ with pieces sliding (such as name banners) and I’m assuming this happened due to the ‘weight’ of the piece. I just end up placing it so that it set on the board or the first tier.
I would like help on ‘floating’ them….🤷🏽♀️…I guess? Does that make sense?
I just saw the “5 ways…” so are you saying the same methods work on All Buttercreams as well?
Yes! I mostly do fondant decorations on buttercream cakes.
If I have something that may slide, I will take a toothpick or two and put it behind the piece into the cake. You have to angle it down.
I actually am making something this week and will film what I mean! Video will be out this Sunday. 😊
I am working on a cake I do not have those paper towels but will try your technique
I heard someone suggest using wax paper instead. I haven't tried it yet, but it could work!
Awesome tips👍 now to try and master your technique, well that’s another story😞
Thank you for sharing💕
🤣🤣 if I can do it, so can you!
Karloyn since you mentioned air bubbles one of chef Alan videos said to put the mixer or low to get some of the bubble out as well. Cant remember which video. I think it was his video on making icing
put on low after mixing to get the bubble out after mixing
I'm going to try this, thank you so much for the tip!🙌
I almost always use the microwave method and when I do that I don’t get any issues with discolouration from heated metal. So that’s an advantage.
Interesting! I didn't know that, thank you!
CONGRATULATIONS on 20k subscribers! I enjoy you sharing your expertise. Thanks!!
Thank you very much!
Amazing stuff congratulations
🤣You are hilarious!!! “Ain’t got time for dat!” And you are so right. I did the microwave method for dark blue buttercream. It was so pretty, but I got scared after refrigerating it and it was no longer that rich dark blue. I had to microwave it again then remix it. That was very time consuming because I had a very large batch of buttercream for a two tiered 8” and 10” cake layers. I’m going to be smart this time and use your method. More specifically, it’s a chocolate cake that will be filled with chocolate filling but I’m going to frost the cake with chocolate frosting then use the red buttercream as my final frosting. #SpidermanCake
By the way, CONGRATULATIONS on reaching 20K subscribers!!! You are phenomenal!!!
Thanks girl!! That lady is my fave..."Oh Lord Jesus it's a fire!" 😂
I gotta eventually try the microwave method just to see how it works. But, for now, ain't nobody got time for dat! 😂
@@KarolynsKakes We are still 🤣🤣🤣 about that video. Without knowing it, that lady has given plenty of folks medicine for their hearts.🤣🤣🤣🤣🤣
❤❤❤❤
Can I give you a million hearts for only using American buttercream?!? Thank you.❤❤❤❤
It's SO much easier to work with and people really love the taste!
@@KarolynsKakes I agree. I LOVE cake, and it's not cake without "real" frosting. Thank you for all your insights and videos. You (and your videos) are THE BEST at showing technique and practical applications. I'm all the way over in Washington state, but I feel like you're just around the corner helping me accomplish all my cake assignments. (I do this stuff for friends, and as gifts.) 💜💜💜
so why making the spatula hot what is the difference if it's hot or cold
The hot scraper warms the butter in the icing and makes it smooth!
Love your videos but how do you store icing to use for a later time, or do you not?
I like to use the 2-2-2 method. Keep it in an airtight container (I like lock-n-locks) for 2 days at room temp, up to 2 weeks in the fridge, up to 2 months in the freezer!