New subbie here! This cake is gorgeous and inspired me to make one for my daughter's baby shower. This is our fist grandchild and we are elated! I will do a practice run for Easter then surprise her on the day of her shower. Thank you for sharing your talents with us!! 🥰
Thanks for subscribing! This is the best compliment 🥰 So excited for you to give it a go! Best of luck and enjoy the baby shower and your first grand baby! So special 💖
Can you post links to some of the tools you use such as the scraper and the rotating platform for the cake? TIA! And thanks for the great video! We may do our wedding cake this way.
With our recipes and Swiss Meringue Buttercream, the cakes absolutely have to be stored in the fridge. They can sit out at room temp for 4-6 hours (which makes the cake and frosting the perfect temp) for serving. Roses usually don't wilt if they are placed on the cake a day or two ahead of time. Of course, depends on your fridge but I've never had an issue with roses; there are other fragile flowers that definitely cannot go on to the cake this early.
Hi! Sorry for the late reply! I have added flowers to my cakes the day before several times. If you are working with roses and sturdy flowers and greenery you should be good! Be careful with flowers that are fragile like ranunculus and anemone (this one especially needs to wait until close to delivery or pickup because they wilt so fast).
We stayed in the citrus realm with a Lemon Cake. Vanilla Buttercream for ease of the tutorial! In hindsight, should have went with an Orange White Chocolate Cake! Haha
I was leveling my cakes wrong. I was doing the whole top at once - the top end of the knife at the far end of the cake and the bottom end near me- so you have to pay attention to two places at the same time- impossible. On the spinner you look at one area relative to the countertop! So much more accurate!
Thank you for sharing! This one took a while for me to get the hang of too! I really wanted one of those industrial looking cake cutters but I never got around to ordering, so I had to get it figured out! Haha. Hope your caking journey is going well!
Hello ma'am . Thank you . Can u please let us know what you did to those oranges . I also would want to know , is your cake vanilla chiffon or vanilla sponge ?
Sorry this reply is so dang late! I put them in my air fryer on the dehydrator setting for around 6-8 hours! My air fryer has a time cap though, so I had to do it twice!
Love your video and channel. Would you or would you not and why: make a 3-tier semi-naked cake with the following cake flavors: 12” red velvet, 10” chocolate, 6” carrot. What would you recommend? Thank you
Hi! Sorry for the late reply! I definitely would if my client wanted that, BUT I always show them a picture of what a chocolate and red velvet semi naked cake looks like. Lots of people are okay with it, however, I don’t vibe with it, aesthetically speaking. I sometimes suggest the red velvet on the bottom tier with a full coating of icing and then two top layers of a flavor that looks like a classy semi naked. Also, in my experience, all three of those cakes aren’t the easiest when it comes to The semi naked design. They’re all incredibly moist and less dense with less structure (for decorating) than our vanilla bean for example. The crumbs are also colored and so it can look messy when scraping. It can still be done, just make sure the cake is super chilled and work quick.
I liked the butter cream tutorial thankyou, in regards to putting any flowers wether real or silk there should be plastic cling film put around the bottom of the stems for food safety regulations. For real flowers they can leak into the cake silk flowers all wire and floristry tape are toxic. Overall, I enjoyed watching
Sorry for the late reply! I don’t think there’s any issue dirty icing a cake straight from the freezer. However, for a design that’s getting a final coat of frosting (like in the semi-naked), I’ve had trouble with getting the frosting as smooth as I’d like. I believe it’s because the buttercream is on the warm side (since I usually have it on the mixer for a while to get it to the right consistency for icing), yet the cake is frozen and the two temps don’t jive when I start scraping. The closer I get to the cake when scraping, the buttercream starts pulling and separating. But it’s also not feasible (for me) to frost a completely room temperature cake (it’s too soft), so Im really shooting for a well-chilled cake… not frozen but not room temp. Hope that wasn’t too confusing! You don’t have to trim, but for our cake recipes, I feel like the top of the cake is definitely darker and more cooked so I like to remove it, that way clients only have the moistest part of the cake.
Not letting it bulge from the beginning is a big help- so, when I apply the buttercream filing layers, I then need to smooth them out immediately. The cake and coating of frosting should be flush with each other when I scrape and smooth. I have never had success with warm or room temperature cakes. Working with very cold cakes allows the frosting to set quickly and then you can smooth easily and prevent any bugles.
@@abbiecakesco thank you! Got a semi naked wedding cake to do tomorrow! Thank you for the thorough tutorial and hopefully I can avoid the bulge now with your tips!
Hi..I've been watching videos on cake icing and noticed that in your (this) tutorial, you did not put simple syrup on the top cake before you iced, which according to the other videos I've seen, is a very important step before icing. So is this step not that crucial in your case? Like do your cakes retain its moistness, without the syrup? Thnx for sharing !
Hi there! Thanks so much for watching! I really only use simple syrup if I create a truly “naked”/ exposed cake. I do see lots of people use simple syrup, but I’m just personally not a fan. In my experience, the cake will retain its moisture if: it’s Saran wrapped while still warm after coming out of the oven, it has a decent coat of buttercream (basically shielding the cake itself from air), and it’s stored at the right temperature in the fridge. In this cake here, while some of the cake is exposed, it really is very little. I also will say that for semi-naked cakes, I don’t start building them until 1-2 days before they’re due. If it’s truly naked, then I’ll build it the night before or day of because there is a high probability it will dry out without a full coat of buttercream. Hope this helps!
What team are you on? Less buttercream frosting or COMPLETELY covered in frosting? 🍰
Beautiful work. Personally I like aestheticlly little less icing and to me the orange did nothing.
How to make a wedding cake for your
Wedding day 💝💝 to 2023 to send you ❤😊
I love how you actually mention the type of buttercream you use. I hate it when people are so vague about the buttercream.
Thank you! I’ve noticed that before- it’s so weird! Lol.
Yessss
Most thorough semi tutorial that I have seen. Thank you 😊
Woo hoo! This means so much, THANK YOU!
I thought I would like the cake “more naked”, but yours is beautiful!! Thank you for the step-by- step tutorial and wonderful tips! ❤
Aw, thanks so much! I really appreciate the sweet feedback! :)
Loving the semi naked cake❤❤❤
Why thank you!
New subbie here! This cake is gorgeous and inspired me to make one for my daughter's baby shower. This is our fist grandchild and we are elated! I will do a practice run for Easter then surprise her on the day of her shower. Thank you for sharing your talents with us!! 🥰
Thanks for subscribing!
This is the best compliment 🥰 So excited for you to give it a go! Best of luck and enjoy the baby shower and your first grand baby! So special 💖
Generous buttercream layer ❤. Thank you for your clear comments. Love from Kuwait 🇰🇼❤
That's the good stuff! Haha. Thank you so very much!
One of the best tutorials I’ve seen 🙌🏼
I appreciate it so much! 💕
This is so satisfying to watch 😍
That makes me so happy to hear, thank you!
Super cute design & great tips !! Thanks for sharing Abbie!!
For me personally I dont like that much icing between the layers but to each their own ;)
Glad you enjoyed!
Can you post links to some of the tools you use such as the scraper and the rotating platform for the cake? TIA! And thanks for the great video! We may do our wedding cake this way.
Where did you get your marble turntable?! I love it!
T.J. Maxx/ Home Goods! I get so many of our stands and platters from there!
How can you store this cake it should go in the refrigerator
How about the roses will they wilt
With our recipes and Swiss Meringue Buttercream, the cakes absolutely have to be stored in the fridge. They can sit out at room temp for 4-6 hours (which makes the cake and frosting the perfect temp) for serving. Roses usually don't wilt if they are placed on the cake a day or two ahead of time. Of course, depends on your fridge but I've never had an issue with roses; there are other fragile flowers that definitely cannot go on to the cake this early.
Can I please have the recipe for the butter cream. Would you recommend putting the butter cream in the fridge for a bit before icing the cake ?
Please share your swiss meringue buttercream recipe. Thank you
Beautiful!
Very useful video 😻 thank you
Beautiful
Thank you very much!
Beautiful xx
Amazing job! Congratulations?
That’s beautiful
Thank you so much! :)
How long will the real flowers last? Can it go on the fridge for the day before putting it on display ?
Hi! Sorry for the late reply! I have added flowers to my cakes the day before several times. If you are working with roses and sturdy flowers and greenery you should be good! Be careful with flowers that are fragile like ranunculus and anemone (this one especially needs to wait until close to delivery or pickup because they wilt so fast).
Looks absolutely stunning. What flavor is the cake btw and is the buttercream flavored, vanilla or correlated with blood orange 🙏🏻🙂
We stayed in the citrus realm with a Lemon Cake. Vanilla Buttercream for ease of the tutorial! In hindsight, should have went with an Orange White Chocolate Cake! Haha
Beautiful!!
Thanks Ruth!
Thank you 😊
THANK YOU FOR WATCHING!
I was leveling my cakes wrong. I was doing the whole top at once - the top end of the knife at the far end of the cake and the bottom end near me- so you have to pay attention to two places at the same time- impossible. On the spinner you look at one area relative to the countertop! So much more accurate!
Thank you for sharing! This one took a while for me to get the hang of too! I really wanted one of those industrial looking cake cutters but I never got around to ordering, so I had to get it figured out! Haha. Hope your caking journey is going well!
Abbie, which frosting will you recommend for hot weather...
Hello ma'am . Thank you . Can u please let us know what you did to those oranges . I also would want to know , is your cake vanilla chiffon or vanilla sponge ?
Sorry this reply is so dang late! I put them in my air fryer on the dehydrator setting for around 6-8 hours! My air fryer has a time cap though, so I had to do it twice!
Love your video and channel. Would you or would you not and why: make a 3-tier semi-naked cake with the following cake flavors: 12” red velvet, 10” chocolate, 6” carrot. What would you recommend? Thank you
Hi! Sorry for the late reply!
I definitely would if my client wanted that, BUT I always show them a picture of what a chocolate and red velvet semi naked cake looks like. Lots of people are okay with it, however, I don’t vibe with it, aesthetically speaking. I sometimes suggest the red velvet on the bottom tier with a full coating of icing and then two top layers of a flavor that looks like a classy semi naked.
Also, in my experience, all three of those cakes aren’t the easiest when it comes to
The semi naked design. They’re all incredibly moist and less dense with less structure (for decorating) than our vanilla bean for example. The crumbs are also colored and so it can look messy when scraping. It can still be done, just make sure the cake is super chilled and work quick.
By the way, beautiful job. 👏👏👍
Great directions.
Thank you for watching and for the comment!
Beautiful did you use the flower fresh or fake ?
Can you pleas share you cake and buttercream recipes?
Do we add simple syrup after cooling or before fridge..before wrapping? Im confuses
I liked the butter cream tutorial thankyou, in regards to putting any flowers wether real or silk there should be plastic cling film put around the bottom of the stems for food safety regulations. For real flowers they can leak into the cake silk flowers all wire and floristry tape are toxic.
Overall, I enjoyed watching
Any disadvantages to frosting a cake that just came out if the freezer? And if the layers are already flat, do you have to trim the top?
Sorry for the late reply! I don’t think there’s any issue dirty icing a cake straight from the freezer. However, for a design that’s getting a final coat of frosting (like in the semi-naked), I’ve had trouble with getting the frosting as smooth as I’d like. I believe it’s because the buttercream is on the warm side (since I usually have it on the mixer for a while to get it to the right consistency for icing), yet the cake is frozen and the two temps don’t jive when I start scraping. The closer I get to the cake when scraping, the buttercream starts pulling and separating. But it’s also not feasible (for me) to frost a completely room temperature cake (it’s too soft), so Im really shooting for a well-chilled cake… not frozen but not room temp. Hope that wasn’t too confusing!
You don’t have to trim, but for our cake recipes, I feel like the top of the cake is definitely darker and more cooked so I like to remove it, that way clients only have the moistest part of the cake.
Hello Abbie! Can you list the products your using? Thank you
Beautiful 😍 team less buttercream frosting 🧁
Thank you! This is definitely one way to go for not going overboard on the frosting!
Hi, how early can you put the flowers on the cake?
How did you get dark walls of the cake? Mine always come out very light.
Elegant cake
Thanks so much!
Very nice
Thank you!
Freeze it an hour- yes!
What steps do you take to avoid bulges where the bc is between the layers?
Not letting it bulge from the beginning is a big help- so, when I apply the buttercream filing layers, I then need to smooth them out immediately. The cake and coating of frosting should be flush with each other when I scrape and smooth. I have never had success with warm or room temperature cakes. Working with very cold cakes allows the frosting to set quickly and then you can smooth easily and prevent any bugles.
@@abbiecakesco thank you! Got a semi naked wedding cake to do tomorrow! Thank you for the thorough tutorial and hopefully I can avoid the bulge now with your tips!
@@tinam4353 of course! Rooting for you! Hope it goes well!
@@abbiecakesco thank you!
Hi..I've been watching videos on cake icing and noticed that in your (this) tutorial, you did not put simple syrup on the top cake before you iced, which according to the other videos I've seen, is a very important step before icing. So is this step not that crucial in your case? Like do your cakes retain its moistness, without the syrup? Thnx for sharing !
Hi there! Thanks so much for watching! I really only use simple syrup if I create a truly “naked”/ exposed cake. I do see lots of people use simple syrup, but I’m just personally not a fan.
In my experience, the cake will retain its moisture if: it’s Saran wrapped while still warm after coming out of the oven, it has a decent coat of buttercream (basically shielding the cake itself from air), and it’s stored at the right temperature in the fridge. In this cake here, while some of the cake is exposed, it really is very little.
I also will say that for semi-naked cakes, I don’t start building them until 1-2 days before they’re due. If it’s truly naked, then I’ll build it the night before or day of because there is a high probability it will dry out without a full coat of buttercream.
Hope this helps!
How long do you chill the cake?
Leave them in the freezer for about an hour but if you dont have room leave them in the fridge for as long as you can :-)
What size cake tin did you use?
Did you guys take down the 99 cent store wedding cake video?? 😔
For how many people?
Bonjour. Dommage qu'il n'y est pas de sous titre pour connaitre les ingredients et les proportions...
Too much frosting in the layers for me…..beautiful cake though…..
Everyone has a preference!
I love thick frosting in between 😻😻😻
I shout JESUS IN THE DARKNESS OVER EVERY ENEMY🤵👰♀️🇺🇲♥️👍🙏🙏⚘🌹⚘🌹⚘🌹⚘🌹⚘🌹I M GETTING MARRIED TO MY CAUCASIAN HANDSOME YOUNG ANTHONY DARCY
How do you translate the Cake to the final plate. Or that’s the place where you want it to stay.
Loving the semi naked cake❤❤❤
Thank you a bunch! ❣
Beautiful
How many cups of buttercream did you use?
Loving the semi naked cake❤❤❤