Hey Karolyn. I took a cake class the other day, and she taught me to crumb coat and decorate on a frozen cake. I know every baker works differently but im nervous now lol
I'm ordering baking supplies (going absolutely nuts) and listening to you on RUclips at same time (you're sooo saving my insanity----you're sooo funny). I learn SO SO MUCH FROM YOU!! I don't do decorated themed cakes because I don't have the talent and my hand shakes. But I bake old fashioned later cakes and you have already taught me so much since I found you two months ago. Thank you sooo much! Keep being funny. You're so enjoyable!! Now when my husband asks me a baking question, he knows who Karyolyn is. Ha Ha!!
Hi Karolyn LOVE LOVE all your videos, Ive learned so much from watching you. When you put weight on a cake is that for every cake that you make? I thought it is to settle the air from inside?
Thank you! I only put the weight on the cake if I need to to settle quickly (less than 2 hours). That usually is if there is perishable filling in the cake, like something with cream cheese that needs to get back in the refrigerator. If I just have regular icing in the cake that doesn't need to get in the refrigerator, I will wrap it in the plastic and just let it naturally settle overnight at room temperature. So I don't put the weight on top of those cakes because they settle as they sit out. I hope that makes sense!
Thank you so much for this video. I’m in school right now , but I will be making my daughter’s wedding cake next year and so I’m by going to practice 😊🙏🏼 thank you.
Even though I've been doing cakes since Moses wore short pants, I STILL love learning tips and tricks from your channel and just feeling like were together working in the kitchen ❤ blessings to your channel!
I’ve learned so much from you. So that technique of letting your cakes settle by keeping them out overnight, I might as well go ahead and try it as well. You have not steered me wrong yet.
Karolyn I just love to listen to you, your giggle is so fun. Your video on your timeline helped me so much. I'm doing a naked wedding cake for my granddaughter, I've done my tester cake with much success, but I dont want to take any chances. thank you for making your videos with great details. Happy baking.
Such a great tutorial that I came back to watch again. I’m going to use this tip for stacking 2 cakes this week. They will have cream cheese frosting so I’ll be using your fast settling technique on those cakes.
@@KarolynsKakes when you pull the leveller all the way to the other side, I often have problems with the edge of the cake tearing away and so I’m definitely going to try this tip!
Thank you so much for taking your time and showing us all your awesome tips, and recipes. I'm sure alot of people are very appreciative. Just thought you should know how much you are appreciated!! 😀
GM Karolyn. Thank you for all your tips! I’m starting a small business baking cakes and I’ve learned soooo much from you in just 2 videos!!! You’re da 💣💥!!!! Thanks 🙏🏾
Omg i just love watching your videos! I really appreciate the tips n details that you give us. There are so many videos that i want to watch but can’t decide what order to watch them in. God bless and keep those videos coming! ❤️
I can’t stop watching your videos! I’m working on my first cake. 😮 Q: besides adding coconut flavoring, do I ice the cake then sprinkle on plain coconut flakes? I’m into it…THANKS TO YOU!❤
First and foremost....your hair looks sooooo good! Wish I could do something short like that with my hair but nope...I can't pull it off! I digress....thank you for this tutorial! The other day I was trying to make a cake ahead of my normal schedule process. So I filled it the night before and I put it in the refrigerator. What a hot mess when I pulled it out and started frosting it immediately. Ughhh...it's like I take one step forward and 30 steps back! Today, like most times, you weirdly answer my questions without me even asking! I shoulda just left it out in room temp! Lesson learned! Girl, you are totes awesome! Thanks again for sharing your knowledge and experience. Always grateful.
First off, thank you for the hair compliment! For years, I wore clip in extensions and a few years ago, I let them go and embraced my real hair. I wish I could wear it long but it's too thin so I had to find what worked for me. And you'd look adorable with shorter hair! I cut mine SO short 2 years ago and didn't love it. But it grew back! LOL Yeah, cakes are best when they are iced at room temp. I'm glad this was able to help you! Unfortunately we have to make mistakes along the way, but they teach the best lessons! You're totes awesome too 😊🙏
I'm loving the scissor method... I didn't see many crumbs, which is usually my problem. How to prevent that? Thanks for sharing this video and the tips.
GM Karolyn & baking enthusiasts! I have a question about the box cake mix hacks please. What will happen if I use self-rising flour instead of all purpose flour in the batter? It’s the eve of the eve of Thanksgiving and it hasn’t rained here in two months but today it’s coming down in buckets and self-rising is all I’ve got! Thank y’all and Happy Thanksgiving! 🦃🍽
Sorry I just saw this! I think it should be okay. It may help the cake rise and it may be a little more spongey. If you try it out, please let us know how it worked!
I love your teachings can you please help to understand what and how to add preservative to my cake. I made a mess of someone cake and its so so painful
Oh no I'm sorry to hear that! Have you tried baking using a doctored cake mix recipe? There are preservatives in the cake mixes, which should help protect against molds and bacteria.
Why the simple syrup? I've been freezing my cakes and frosting/ decorating over a few days. Do the cakes become more dry? Just curious about what you've discovered. So awesome! Thank you for these videos. Been making lots of fun cakes for friends and family for many years now. Excited to find this channel
Hi Suzanne! The simple syrup is a little moisture security blanket, if you will! Freezing the cakes does help keep them moist, but with a little spritz of that stuff, I find that it keeps it that way!
If you have a perishable filling, you have to do a quick settle so you can crumb coat and get it back in the fridge. Here's how to do a quick settle: ruclips.net/user/shorts2Dg2DxNa1VE Then I crumb coat and store it in the fridge!
@KarolynsKakes thank you so much for answering 😊I'm just filling with regular buttercream. How long can I store in the fridge before doing final layers of buttercream and decorating?
Love your video. Very helpful tips. I’m just starting to make cakes as a hobby and the o my issue I really have is my cakes come out crispy sometimes on the sides and sometimes uneven. Also, whenever I ice the cake, I can’t get it to smooth out without the cake showing even a after doing a crumb layer with icing. Any tips??
Thank you Sherri! It sounds like you're baking the cakes too long. With smaller pans, you don't have to bake as long as bigger pans. Also, sometimes there are hot spots in your oven. If the cakes are uneven, you may want to turn them 180 degrees half way through. And you don't want to crowd your oven with too many cakes. There needs to be space for air flow around the pans. Also, your 2nd coat after the crumb coat may be too thin. Here's a video going into detail on how I ice smooth buttercream cakes! ruclips.net/video/tTEb690qtJc/видео.html
I just recently started watching your videos, and I’m enjoying them. I have a question though, I’ve searched through your videos and I do see some that talk about filling and icing cakes but I haven’t noticed any that you put anything other than butter cream, do you have any videos on filling cakes with fresh fruit, preserves or other kinds of fillings like custard‘s?
Thank you! I put all of my cakes in the refrigerator after they are iced. I don't refrigerate them when they are filled and settling (no icing on the outside) because I don't want them to dry out. I only refrigerate cakes that have icing on the outside so the cake is protected.
I absolutely love your videos so much health thank you so much for taking the time to help us newbies at baking I ended up having to work six days so I have one day to bake fill crumb coat and cover a cake and fondant is it possible to do in one day
You can do that in one day! Wake up early to bake so it has time to cool before you fill / ice it. Or if you can, bake before you go to bed and wrap it in plastic wrap overnight so it won't dry out.
I personally wouldn't freeze the cake once I thaw the layers. The difference in temperature between the freezer and your house is too great and you'll have condensation issues when you take it out of the freezer. Is there a reason you wouldn't refrigerate it instead? That's what I do!
@KarolynsKakes thank you so much for the reply. I'm stuck on time and only bake for the family. Doing my sons bday cake for next Saturday and trying to coordinate my days. How long can I keep in the fridge after crumb coat? I need it for Saturday.
Hi, I’m new to the baking industry and I have sooo many questions but one thing I’m afraid to do it bake, fill and stack in one day. So once I bake how long afterwards do I let it cool, take out the pan and then wrap and freeze? I really want to learn cakes inside and out😊
I never bake, fill, stack all in one day. I like to bake and freeze overnight, then thaw / fill the following day. You don't have to do it that way, I just like to freeze my cake layers to help keep them moist. Not saying that your cakes won't be moist if you don't freeze them, it's just my process. You can bake, fill, stack in a day if you want to! I would just bake and wrap in plastic wrap to cool. Not in the freezer, just on the countertop. Then unwrap and fill / frost / stack.
Hi! Just wanted to say your videos are tremendously helpful. I'm making my first 2 tiered cake for a party. How would I go about filling it if there will be fresh fruit inside? I don't want it to become soggy if I crumb coat it the day before. I hope you respond 🙏🏻 thank you!
I don't work with fresh fruit fillings because it's not allowed per PA Cottage Laws. I would pipe a stiffened buttercream dam around the outer edge. Then spread a thin layer of icing down on the cake before I put the fruit in. I would also make sure the fruit is dry before I add it. (Wash the fruit, let it sit out to dry, then slice and add to the cake.). I hope that helps!
This may be a silly comment, but I bet you'd make a great hair dresser! You could do colors and cuts tonight and theyd turn out. You are a perfectionist and have a great personality! ❤
That's so sweet, thank you! I don't ever want to do something like that. If you mess up a cake, it doesn't ruin someone's life for a year until it grows out! 😂
Hi Karolyn, just wondering.... So let's say you have a pink strawberry buttercream filling. So, you still wouldn't use a dam around edge? No concern with the pink leaching through? Thanks! ☺️
You definitely can! I personally don't because my method of frosting a cake prevents color / bulges from showing. Here's a detailed video on my process! ruclips.net/video/tTEb690qtJc/видео.html
Thank you for sharing your experience Question how early I can bake and ice the cake “like you showed us in this video “ before the event And how long I can keep in freezer without icing cake and with icing either crumb coat or final coat but no decoration Decorating want to do a day before so Waiting for you reply 😊 Hope you understand my questions 🙏🤗
New subscriber here. I love your videos. They're so helpful 🥰 How far in advance would you suggest people to order cakes? I recently started posting my cakes and other treats on my Facebook page and TikTok.
Congrats on the new business! I tell people to order at least 1 month, if not more, in advance. Especially during the busy season (Spring & Fall). It all depends on my schedule though. Some weeks book up fast while others remain open. I tell people if you really want to get on the book to send a deposit as soon as they can to hold the spot. And they can iron out the details as they figure them out. I rarely take on orders with less than 10 days notice. But it will differ for everyone!
That's not necessary when they aren't iced. I just take them from the freezer and keep them wrapped on the countertop while they thaw. I haven't had any issues doing it that way.
You are amazing 😻, I wonder though why do you set your cakes out overnight?! I didn't get it🙈 is it to prevent cake from crack after icing it?!! If it so.. I live in a very hot climate I don't think I can leave the cake outside overnight ☹️, also I do have a problem of cracked icing sometimes I would love to show you some pictures that you might could help me please
I just have a lot to do so I prefer to fill one day and ice the next. You absolutely can speed up the settling process like I showed and fill and ice all in the same day! Here's a video on icing cracks, is this what happens? ruclips.net/video/wEgwV017-fs/видео.html
I love that all the parts where you're nervous like oh man I'm so OCD about this, and I'm sitting here like that's exactly why I'm watching this! Lmfaoooo
I love this video! Question: Is it okay to fill/ crumb coat then refrigerate before final icing coat? Vs fill and leave at room temp? I've seen this method and just wondering is it a matter of preference? Or a right or wrong way of going about it ? Thanks so much
I prefer to fill and let the layers settle before I crumb coat the cake. I don't like to put cakes in the fridge if they aren't crumb coated, so that's why I leave them at room temp while they are settling. (Refrigerator can dry out the cake if not iced.) Once I crumb coat the cake, I put it in the fridge for a few hours, then I will put the final coat of icing on. I'm sure people do it differently, but this is why I prefer to do it this way!
Do you have a video for filling cakes with a curd or fruit puree filling? I've watched a few that talk about putting a buttercream dam down first but I always like your videos better than most! :)
Yes, I was thinking that after I posted this (of course LOL) When I do a filling like that, I have to pipe a buttercream dam around the outer edge so it doesn't seep out!
So how would you cute 7" -3)!yer cake to get the 20-24 servings? I've seen how you cut a 6". Or do you have a diagram for how you cut all your sizes😁😁? I'd love that!!
Can you please do a video showing how you would fill and frost a cake w/ the boarders or dams if you filled your cake with a fruit filling, curd or mousse?
Hi Karolyn! I love your videos and I’m learning some awesome tools, tricks and methods - thank you! Seeking your advice with cream cheese filling i just made. I couldn’t get to it until late tonight and wanted to ice and decorate cake tomorrow. Forgot that cream cheese was to be done same day. 🤦🏻♀ I can’t stay up all night to do this, so I’m using the quick settle method and after an hour or so i will need to go to bed and will put in fridge overnight. Will remove it in the morning and wait until it come to room temp before icing and decorating it. Is this the best approach given the circumstances? I’ll make sure to do it same day next time. Do you have a non perishable frosting recipe you use to fill your cakes? I’m guessing you have it posted but i want to make sure I’m not mixing it up with your American buttercream that you recommend for use on outside of the cake. Thanks so much for your time and advice!
I fill my cakes with my American Buttercream that goes on the outside of the cakes too! I have a video showing how to get like 10 flavors from that recipe. I’ll find it and comment it here.
I personally would fill with cream cheese, do the quick settle method, then put the crumb coat on the outside and refrigerate overnight (since it’s late) In the morning, I’d remove from the fridge and immediately apply the 2nd coat of frosting (not waiting for it to come to room temp)
Hi Karolyn, I just started baking cakes last month, and am having a little trouble on icing, it seems that I end up with the top layer edge showing, I can't get it to smooth out... can you give some tips on this? I'm using my grandmother's signature cream cheese and whip cream icing..
Hi Galen! I don’t frost cakes with cream cheese icing because it doesn’t hold up as well as American Buttercream. And I don’t work with whipped cream. So the problem may be that you’re working with icing that is a little difficult to work with. But I say that as someone who hasn’t tried, so maybe you can find videos talking specifically about frosting cakes with cream cheese or whipped icing? Sorry I couldn’t help you!
Question: when we make a Black Forrest cake .. we remove from oven when done.. when do we brush on the cherry juice on each layer? Right out of the oven, then wrap and freeze or freeze layers, then defrost getting to assemble - then brush the layers with the juice? Thank you for any help😘💕💕
Hello hello your are supper very nicely explaining Bravo Question can I bake these box cakes and can I keep in freezer for sudden order comes “ like short notice a day “ before event Also can I crumb coats and filling in and keep in freezer and how long Waiting for your reply 😊
You can definitely bake and freeze the layers for a few months, just double or triple wrap them in plastic to protect them. I personally wouldn't fill, crumb coat and freeze because I don't have the space. I'm sure you can, you just have to wrap it up really well. And make sure the filling you use will freeze and thaw without issues.
Do all these apply to pound cakes as well? I'm making A 2 layer lemon pound cake (8"*2"). Filled with lemon curd and cream cheese. Then it will be covered with cream cheese icing, butter cream roses and edible pictures. Thanks for any help
I haven't read through all of the comments, so if someone else already said this, then disregard. When I torte and level cakes, I don't change the placement of my leveller. I keep it on the lowest setting and cut off the bottom and move that to a piece of parchment paper, then do it again and then the top is left over and you have two equal parts from the bottom part of the cake. Does this make sense?
Hi Karolyn! When do you refrigerate your cakes, after you crumb coat or your final layer of frosting? I’ve been refrigerating during the fill stage and I think it’s causing some moisture loss. Thanks!
Hey! I never refrigerate my cakes until they have icing on the outside. So I fill the cakes and let it sit at room temp wrapped in plastic. Then, crumb coat and put in fridge. Once that is stiffened (I usually wait 3-4 hours) then I take out of the fridge and add the final layer of icing and put back in the fridge. I hope that helps!
love your videos!!! do you add boba straws to your larger 3 layers cakes for support? also, i made a cake this past weekend for my sisters birthday…everything was fine till we got to the restaurant…the buttercream was coming off of the cake 😭 not exactly sure what i did wrong!
Thank you! I only put straws in the cakes if I'm stacking another one on top. So if I stacked another cake on top of a 3 layer cake, there would be straws in there. Did you frost the cake when it was frozen?
for whatever reason, my cakes are lopsided at this stage 😭 which as you can imagine makes stacking with tiering almost impossible. does allowing the cake to “settle” help with alignment when i’m stacking layers? if not, what do you think i should do to fix it?
Can I fill the layers with buttercream and place in fridge for an hr then coat the rest of the cake? I won’t have overnight or 3 hrs. I would have about 3hrs to finish the entire cake
Here's what I do to speed up the settling process. I never put an unfrosted cake in the fridge. Just keep it wrapped up and do this technique. Then crumb coat / frost the cake! ruclips.net/user/shorts2Dg2DxNa1VE
It cracks me up when I see others doing some of the same things like using the scissors! Also, my scraps serve as offerings to my woodland creatures lol. Mostly my sweet tooth raccoons! ***no, they are not rabid aggressive nasty creatures*** mine are docile and adorable ❤❤
I don't like to put cakes that aren't frosted in the fridge. You can speed up the settling process.... Wrap the cake in plastic wrap after you fill it. Place a cardboard cake circle on top, then a light plate or saucer on top of that. (Not too heavy). Make sure it's centered on the cake so it doesn't settle to one side. Let that sit for 1-2 hours. The pressure from the plate will help the cake to settle faster. Then you can crumb coat it and put it in the fridge. I hope that helps!
Because if you didn't cut that edge off when you brought that blade across it would catch a piece that's harder than the cake and then tear the cake and make a mess
If you enjoy my tutorials, I'd be so grateful if you'd Buy Me A Coffee! ☕🙏
www.buymeacoffee.com/KarolynsKakes
Hey Karolyn. I took a cake class the other day, and she taught me to crumb coat and decorate on a frozen cake. I know every baker works differently but im nervous now lol
What size pans do you use ?
I think it’s super awesome of you to show filling multiple sizes for those of us who like to overthink everything!!!❤
I'm ordering baking supplies (going absolutely nuts) and listening to you on RUclips at same time (you're sooo saving my insanity----you're sooo funny). I learn SO SO MUCH FROM YOU!! I don't do decorated themed cakes because I don't have the talent and my hand shakes. But I bake old fashioned later cakes and you have already taught me so much since I found you two months ago. Thank you sooo much! Keep being funny. You're so enjoyable!! Now when my husband asks me a baking question, he knows who Karyolyn is. Ha Ha!!
Yessss!! This is great! Awww I’m so honored to be able to help you. Thank you for taking the time to reach out, I appreciate you!
Thank God I found you. This is very useful. I'm getting my baking back.....
I have watched this video probably 30 times 😂
I can’t help it! Karolyn is the best!
You're the sweetest, thank you!💜
I just wrote "Cake porn" lol!😂
Love the scissors tip ❤ thanks
Hi Karolyn LOVE LOVE all your videos, Ive learned so much from watching you. When you put weight on a cake is that for every cake that you make? I thought it is to settle the air from inside?
Thank you! I only put the weight on the cake if I need to to settle quickly (less than 2 hours). That usually is if there is perishable filling in the cake, like something with cream cheese that needs to get back in the refrigerator. If I just have regular icing in the cake that doesn't need to get in the refrigerator, I will wrap it in the plastic and just let it naturally settle overnight at room temperature. So I don't put the weight on top of those cakes because they settle as they sit out. I hope that makes sense!
Thank you so much for this video. I’m in school right now , but I will be making my daughter’s wedding cake next year and so I’m by going to practice 😊🙏🏼 thank you.
Mirna, thank you so much honey, I really appreciate you! 💜🙏
Even though I've been doing cakes since Moses wore short pants, I STILL love learning tips and tricks from your channel and just feeling like were together working in the kitchen ❤ blessings to your channel!
😂😂😂 Thank you my dear, I appreciate you!
Thanks!
Awwww thank you so much!! I really appreciate you!
I’ve learned so much from you. So that technique of letting your cakes settle by keeping them out overnight, I might as well go ahead and try it as well. You have not steered me wrong yet.
It's best to give it a little time to settle so it doesn't shift once it's iced! Thank you honey!
@@KarolynsKakesmo
Karolyn I just love to listen to you, your giggle is so fun. Your video on your timeline helped me so much. I'm doing a naked wedding cake for my granddaughter, I've done my tester cake with much success, but I dont want to take any chances. thank you for making your videos with great details. Happy baking.
You're welcome honey, I'm happy to help! 💜🙏
What is a naked cake?
Such a great tutorial that I came back to watch again. I’m going to use this tip for stacking 2 cakes this week. They will have cream cheese frosting so I’ll be using your fast settling technique on those cakes.
Perfect mom. Thanks so much for taking out your tome to share your fruitful techiques. God bless you.
It's my pleasure
Great tip on trimming the edges. Prevents the edge from pulling when you use the Wilton leveller to torte.
Thank you! I thought people would think I'm crazy LOL
@@KarolynsKakes when you pull the leveller all the way to the other side, I often have problems with the edge of the cake tearing away and so I’m definitely going to try this tip!
Watching you do the icing is satisfying
Thank you so much for taking your time and showing us all your awesome tips, and recipes. I'm sure alot of people are very appreciative. Just thought you should know how much you are appreciated!! 😀
Awwww Jennifer you're the sweetest! You're welcome honey! 💜🙏
GM Karolyn. Thank you for all your tips! I’m starting a small business baking cakes and I’ve learned soooo much from you in just 2 videos!!! You’re da 💣💥!!!! Thanks 🙏🏾
Awwww I love this! You're welcome, good luck with the business!🙌🎉
Enjoyed this you trick to trim is 👍 thanks.
Omg i just love watching your videos! I really appreciate the tips n details that you give us. There are so many videos that i want to watch but can’t decide what order to watch them in. God bless and keep those videos coming! ❤️
Thank you Gramma!! 💜🙏
Good job Karolyn. Clear explanation and demonstration.👍
Velrine Palmer
You are an amazing person. I love watching you do your sealing & then icing. Just found you. Thank you for sharing. May God bless you and yours.
Thank you so much!😊
Im a beginner. Your video is teaching me soooo much!! Thank you thank you
You are so welcome!
I can’t stop watching your videos! I’m working on my first cake. 😮
Q: besides adding coconut flavoring, do I ice the cake then sprinkle on plain coconut flakes? I’m into it…THANKS TO YOU!❤
Yayyy!! I don't make coconut cakes, but if I were to sprinkle flakes on a cake, I would lightly toast them first. It brings out the flavor!
Excellent way to explain. Thank you for sharing this video.
Glad you enjoyed it!
Nothing important to say. Just commenting to help your stats. Thank you for doing this.
You're so sweet, thank you! 🙏
Thank you so much for the valuable information. My cakes would have a dome on them and I would have to cut to level.
First and foremost....your hair looks sooooo good! Wish I could do something short like that with my hair but nope...I can't pull it off! I digress....thank you for this tutorial! The other day I was trying to make a cake ahead of my normal schedule process. So I filled it the night before and I put it in the refrigerator. What a hot mess when I pulled it out and started frosting it immediately. Ughhh...it's like I take one step forward and 30 steps back! Today, like most times, you weirdly answer my questions without me even asking! I shoulda just left it out in room temp! Lesson learned! Girl, you are totes awesome! Thanks again for sharing your knowledge and experience. Always grateful.
First off, thank you for the hair compliment! For years, I wore clip in extensions and a few years ago, I let them go and embraced my real hair. I wish I could wear it long but it's too thin so I had to find what worked for me. And you'd look adorable with shorter hair! I cut mine SO short 2 years ago and didn't love it. But it grew back! LOL
Yeah, cakes are best when they are iced at room temp. I'm glad this was able to help you! Unfortunately we have to make mistakes along the way, but they teach the best lessons! You're totes awesome too 😊🙏
Thank goodness I found your channel. G’Day from Australia 😊
Hello there, I'm glad you found me! 🙏
I'm loving the scissor method... I didn't see many crumbs, which is usually my problem. How to prevent that? Thanks for sharing this video and the tips.
Just found your channel! Wonderful! Thank you for all you do and show
Awwww you're welcome honey!
GM Karolyn & baking enthusiasts! I have a question about the box cake mix hacks please. What will happen if I use self-rising flour instead of all purpose flour in the batter? It’s the eve of the eve of Thanksgiving and it hasn’t rained here in two months but today it’s coming down in buckets and self-rising is all I’ve got! Thank y’all and Happy Thanksgiving! 🦃🍽
Sorry I just saw this! I think it should be okay. It may help the cake rise and it may be a little more spongey. If you try it out, please let us know how it worked!
Great tips xx
Thanks so much!
Hi Karolyn,
How do you get your cakes so level and flat and not cracked?
I just love the concept. Please tell me what you are spraying on the cake before you ice the cake?. From the spray bottle, a clear substance.
It's simple syrup! Here's how I make it: ruclips.net/video/VPzwq0CzIb8/видео.html
I GREATLY APPRECIATE YOU! I learn so much…. Thank you for sharing…
Thank you for sharing the tips 👏👏.
I may or may not have sang get low by lil Jon every time you said get low 🤣🤣 love your videos as always! So helpful!
OMG thanks a lot now I'm gonna do it every time too! 😂😂
Bless you, bless you ❤. May God bless you
I love your teachings
can you please help to understand what and how to add preservative to my cake.
I made a mess of someone cake and its so so painful
Oh no I'm sorry to hear that!
Have you tried baking using a doctored cake mix recipe? There are preservatives in the cake mixes, which should help protect against molds and bacteria.
Why the simple syrup? I've been freezing my cakes and frosting/ decorating over a few days. Do the cakes become more dry? Just curious about what you've discovered. So awesome! Thank you for these videos. Been making lots of fun cakes for friends and family for many years now. Excited to find this channel
Hi Suzanne! The simple syrup is a little moisture security blanket, if you will! Freezing the cakes does help keep them moist, but with a little spritz of that stuff, I find that it keeps it that way!
Love all your tips. How long can I leave it out after filling? Also, what about the crumb coat? After coating how do I store?
If you have a perishable filling, you have to do a quick settle so you can crumb coat and get it back in the fridge.
Here's how to do a quick settle:
ruclips.net/user/shorts2Dg2DxNa1VE
Then I crumb coat and store it in the fridge!
@KarolynsKakes thank you so much for answering 😊I'm just filling with regular buttercream. How long can I store in the fridge before doing final layers of buttercream and decorating?
The scissors technique is perfect ! I use scissors in my kitchen a lot, I even cut meat with it sometimes. Will work perfect for me.
Yes! It's just quick and easy!
Thank you, Karolyn! You are so helpful!
Glad it was helpful!🙌
@@KarolynsKakes Can you tell me why the syrup, please?
Beautifully done ❤
Thank you! 😊
Great video! First time viewer
Thank you Barbara!☺️🙌🏼
Love your video. Very helpful tips. I’m just starting to make cakes as a hobby and the o my issue I really have is my cakes come out crispy sometimes on the sides and sometimes uneven. Also, whenever I ice the cake, I can’t get it to smooth out without the cake showing even a after doing a crumb layer with icing. Any tips??
Thank you Sherri! It sounds like you're baking the cakes too long. With smaller pans, you don't have to bake as long as bigger pans. Also, sometimes there are hot spots in your oven. If the cakes are uneven, you may want to turn them 180 degrees half way through. And you don't want to crowd your oven with too many cakes. There needs to be space for air flow around the pans.
Also, your 2nd coat after the crumb coat may be too thin. Here's a video going into detail on how I ice smooth buttercream cakes!
ruclips.net/video/tTEb690qtJc/видео.html
I just recently started watching your videos, and I’m enjoying them. I have a question though, I’ve searched through your videos and I do see some that talk about filling and icing cakes but I haven’t noticed any that you put anything other than butter cream, do you have any videos on filling cakes with fresh fruit, preserves or other kinds of fillings like custard‘s?
PA cottage law forbids that so unfortunately I don’t do it 😥
Hi Karolyn just live watching your videos they are if great help, why don't you put your cakes in the refrigerator after icing them?
Thank you! I put all of my cakes in the refrigerator after they are iced. I don't refrigerate them when they are filled and settling (no icing on the outside) because I don't want them to dry out. I only refrigerate cakes that have icing on the outside so the cake is protected.
I absolutely love your videos so much health thank you so much for taking the time to help us newbies at baking I ended up having to work six days so I have one day to bake fill crumb coat and cover a cake and fondant is it possible to do in one day
You can do that in one day! Wake up early to bake so it has time to cool before you fill / ice it. Or if you can, bake before you go to bed and wrap it in plastic wrap overnight so it won't dry out.
Love you videos! If I had my cakes frozen, pulled out to crumbcoat, can I freeze after crumbcoat?
I personally wouldn't freeze the cake once I thaw the layers. The difference in temperature between the freezer and your house is too great and you'll have condensation issues when you take it out of the freezer. Is there a reason you wouldn't refrigerate it instead? That's what I do!
@KarolynsKakes thank you so much for the reply. I'm stuck on time and only bake for the family. Doing my sons bday cake for next Saturday and trying to coordinate my days. How long can I keep in the fridge after crumb coat? I need it for Saturday.
Hi, I’m new to the baking industry and I have sooo many questions but one thing I’m afraid to do it bake, fill and stack in one day. So once I bake how long afterwards do I let it cool, take out the pan and then wrap and freeze? I really want to learn cakes inside and out😊
I never bake, fill, stack all in one day. I like to bake and freeze overnight, then thaw / fill the following day. You don't have to do it that way, I just like to freeze my cake layers to help keep them moist. Not saying that your cakes won't be moist if you don't freeze them, it's just my process. You can bake, fill, stack in a day if you want to! I would just bake and wrap in plastic wrap to cool. Not in the freezer, just on the countertop. Then unwrap and fill / frost / stack.
Hi! Just wanted to say your videos are tremendously helpful. I'm making my first 2 tiered cake for a party. How would I go about filling it if there will be fresh fruit inside? I don't want it to become soggy if I crumb coat it the day before. I hope you respond 🙏🏻 thank you!
I don't work with fresh fruit fillings because it's not allowed per PA Cottage Laws. I would pipe a stiffened buttercream dam around the outer edge. Then spread a thin layer of icing down on the cake before I put the fruit in. I would also make sure the fruit is dry before I add it. (Wash the fruit, let it sit out to dry, then slice and add to the cake.). I hope that helps!
@Karolyns Kakes got it, thank you so much for your help 💗🙏🏻
This may be a silly comment, but I bet you'd make a great hair dresser! You could do colors and cuts tonight and theyd turn out. You are a perfectionist and have a great personality! ❤
That's so sweet, thank you! I don't ever want to do something like that. If you mess up a cake, it doesn't ruin someone's life for a year until it grows out! 😂
goodmorning as I say before am learning a lot from you. I jus want to no how much cake mix you use to get the 3 7" cakes
I explain it in this video! There is a chart in the description as well. ruclips.net/video/KiX9tQP9im8/видео.html
I love your videos! I'm a new subscriber!
Awwww thank you!! 😊🙏
Get my FREE Birthday Cake Design Blueprint here:
mailchi.mp/b9329a515f6f/birthday-cake-design-blueprint
That's good news is that house
Hi Karolyn, just wondering.... So let's say you have a pink strawberry buttercream filling. So, you still wouldn't use a dam around edge? No concern with the pink leaching through? Thanks! ☺️
You definitely can! I personally don't because my method of frosting a cake prevents color / bulges from showing. Here's a detailed video on my process!
ruclips.net/video/tTEb690qtJc/видео.html
Thank you for sharing your experience
Question how early I can bake and ice the cake “like you showed us in this video “ before the event
And how long I can keep in freezer without icing cake and with icing either crumb coat or final coat but no decoration
Decorating want to do a day before so
Waiting for you reply 😊
Hope you understand my questions 🙏🤗
This video should help!
ruclips.net/video/5Z985L46mHc/видео.html
@@KarolynsKakes thank you for sharing
New subscriber here. I love your videos. They're so helpful 🥰 How far in advance would you suggest people to order cakes? I recently started posting my cakes and other treats on my Facebook page and TikTok.
Congrats on the new business!
I tell people to order at least 1 month, if not more, in advance. Especially during the busy season (Spring & Fall). It all depends on my schedule though. Some weeks book up fast while others remain open. I tell people if you really want to get on the book to send a deposit as soon as they can to hold the spot. And they can iron out the details as they figure them out. I rarely take on orders with less than 10 days notice. But it will differ for everyone!
Thanks for all your videos, they are so much help! Do you recommend bringing the cakes out from the freezer, to the fridge, then to the countertop?
That's not necessary when they aren't iced. I just take them from the freezer and keep them wrapped on the countertop while they thaw. I haven't had any issues doing it that way.
Thanks for sharing🙂 Do you always makes filling with buttercream or cream cheese filling? Not mousses ? I like both mousse and buttercream😛
I personally don't do mousse, but it is delicious! I do buttercream and cream cheese based fillings for the most part!
You are amazing 😻, I wonder though why do you set your cakes out overnight?! I didn't get it🙈 is it to prevent cake from crack after icing it?!! If it so.. I live in a very hot climate I don't think I can leave the cake outside overnight ☹️, also I do have a problem of cracked icing sometimes I would love to show you some pictures that you might could help me please
I just have a lot to do so I prefer to fill one day and ice the next. You absolutely can speed up the settling process like I showed and fill and ice all in the same day! Here's a video on icing cracks, is this what happens?
ruclips.net/video/wEgwV017-fs/видео.html
@@KarolynsKakes appreciate it😻 thanks a lot
What did you wrap the cake board with? It's so pretty. The black one.
I use these! amzn.to/3IVHcy6
I miss Happy Endings too. It was a very underrated and incredibly funny show. I really liked your video, it's fun to see how other bakers work.
OMG it is hysterical!! I'm glad someone got the reference! LOL
I love that all the parts where you're nervous like oh man I'm so OCD about this, and I'm sitting here like that's exactly why I'm watching this! Lmfaoooo
Yesss!! 🙌🏼🤣🤣
Same! Lol Simply love her.
Hi Karolyns this cake so nice 👏👏👏👏. did you used only butter cream or chees cream you used please 🙏
Thank you Nazan! Are you asking for the recipes?
@@KarolynsKakes yes ım askıng recıpe please and dıd you used only butter cream for cake ?
I love this video! Question: Is it okay to fill/ crumb coat then refrigerate before final icing coat? Vs fill and leave at room temp? I've seen this method and just wondering is it a matter of preference? Or a right or wrong way of going about it ? Thanks so much
I prefer to fill and let the layers settle before I crumb coat the cake. I don't like to put cakes in the fridge if they aren't crumb coated, so that's why I leave them at room temp while they are settling. (Refrigerator can dry out the cake if not iced.) Once I crumb coat the cake, I put it in the fridge for a few hours, then I will put the final coat of icing on. I'm sure people do it differently, but this is why I prefer to do it this way!
Thanks for sharing.
Hi do you just fill your cakes with buttercream only? Or do you do other different fillings?
Here are some fillings I make: ruclips.net/video/ljZ6KsGtICM/видео.html
And here are a bunch more!
ruclips.net/video/yVk1J9qZ1HI/видео.html
I have learned so much from you thank you For sharing
I'm so glad! You're welcome honey!
Hello, what do you use for the non-skid surface on your turntable? Thank you.
ooops! So sorry. I see it in the listing . Please excuse me :)
No problem, glad you found it!
Do you have a video for filling cakes with a curd or fruit puree filling? I've watched a few that talk about putting a buttercream dam down first but I always like your videos better than most! :)
Yes, I was thinking that after I posted this (of course LOL)
When I do a filling like that, I have to pipe a buttercream dam around the outer edge so it doesn't seep out!
@@KarolynsKakes thank you!
@@KarolynsKakes Are your fillings and icing the same or do you switch up sometimes with vanilla filling and chocolate icing?
So how would you cute 7" -3)!yer cake to get the 20-24 servings? I've seen how you cut a 6". Or do you have a diagram for how you cut all your sizes😁😁? I'd love that!!
Can you please do a video showing how you would fill and frost a cake w/ the boarders or dams if you filled your cake with a fruit filling, curd or mousse?
Hi Karolyn!
I love your videos and I’m learning some awesome tools, tricks and methods - thank you!
Seeking your advice with cream cheese filling i just made. I couldn’t get to it until late tonight and wanted to ice and decorate cake tomorrow. Forgot that cream cheese was to be done same day. 🤦🏻♀ I can’t stay up all night to do this, so I’m using the quick settle method and after an hour or so i will need to go to bed and will put in fridge overnight. Will remove it in the morning and wait until it come to room temp before icing and decorating it. Is this the best approach given the circumstances? I’ll make sure to do it same day next time. Do you have a non perishable frosting recipe you use to fill your cakes? I’m guessing you have it posted but i want to make sure I’m not mixing it up with your American buttercream that you recommend for use on outside of the cake. Thanks so much for your time and advice!
I fill my cakes with my American Buttercream that goes on the outside of the cakes too! I have a video showing how to get like 10 flavors from that recipe. I’ll find it and comment it here.
None of these recipes have perishable ingredients 11 Flavors From 1 Buttercream Recipe!
ruclips.net/video/yVk1J9qZ1HI/видео.html
I personally would fill with cream cheese, do the quick settle method, then put the crumb coat on the outside and refrigerate overnight (since it’s late) In the morning, I’d remove from the fridge and immediately apply the 2nd coat of frosting (not waiting for it to come to room temp)
Hi Karolyn, I just started baking cakes last month, and am having a little trouble on icing, it seems that I end up with the top layer edge showing, I can't get it to smooth out... can you give some tips on this? I'm using my grandmother's signature cream cheese and whip cream icing..
Hi Galen! I don’t frost cakes with cream cheese icing because it doesn’t hold up as well as American Buttercream. And I don’t work with whipped cream. So the problem may be that you’re working with icing that is a little difficult to work with. But I say that as someone who hasn’t tried, so maybe you can find videos talking specifically about frosting cakes with cream cheese or whipped icing? Sorry I couldn’t help you!
Does the simple syrup make the cake sweeter?
Slightly, I only spray a little on so I don't believe it makes a huge difference in the sweetness.
@@KarolynsKakes thank you so much!
All this wrapping and icing like this will only work with American Buttercream correct? It seems so much easier to work.
I've only ever worked with American Buttercream, so I'm not sure how the other icings hold up.
Thanks for the vid. How come you don't trim you excess cake into a bowl and use them to make cake pops or cake balls?
The edges are usually a little hard so I don’t keep those. I’ll keep the tops for that!
Wow!!! Im kindky requesting for recipe for this cake
It's my yellow cake recipe with rainbow jimmies (sprinkles) added:
ruclips.net/video/1rdP0iIwP4w/видео.html
Question: when we make a Black Forrest cake .. we remove from oven when done.. when do we brush on the cherry juice on each layer? Right out of the oven, then wrap and freeze or freeze layers, then defrost getting to assemble - then brush the layers with the juice? Thank you for any help😘💕💕
I would freeze, then defrost, then brush the juice on after it’s thawed!
Help love!how do you doctored chocolate cake mix box?
Here ya go!
ruclips.net/video/CWKKOZbRxdg/видео.html
@@KarolynsKakes thanks so much 😍😍
Hello hello your are supper very nicely explaining Bravo
Question can I bake these box cakes and can I keep in freezer for sudden order comes “ like short notice a day “ before event
Also can I crumb coats and filling in and keep in freezer and how long
Waiting for your reply 😊
You can definitely bake and freeze the layers for a few months, just double or triple wrap them in plastic to protect them. I personally wouldn't fill, crumb coat and freeze because I don't have the space. I'm sure you can, you just have to wrap it up really well. And make sure the filling you use will freeze and thaw without issues.
Do all these apply to pound cakes as well? I'm making A 2 layer lemon pound cake (8"*2"). Filled with lemon curd and cream cheese. Then it will be covered with cream cheese icing, butter cream roses and edible pictures. Thanks for any help
I would do the same thing for the lemon cakes!
Question, about how tall are the cake layers before dividing? How tall do they bake?? Thank you for your videos!!!
I bake in 2" high pans and they bake a little over the top. So I would say each layer is about 2.25" tall.
Do you have a tutorial for icing German chocolate cake with the coconut pecan icing
I haven't made that in a long time! I will film it if I make it again 🙏
I haven't read through all of the comments, so if someone else already said this, then disregard. When I torte and level cakes, I don't change the placement of my leveller. I keep it on the lowest setting and cut off the bottom and move that to a piece of parchment paper, then do it again and then the top is left over and you have two equal parts from the bottom part of the cake. Does this make sense?
Do I have to use simple syrup? Do u use all the time ?
Hi Karolyn! When do you refrigerate your cakes, after you crumb coat or your final layer of frosting? I’ve been refrigerating during the fill stage and I think it’s causing some moisture loss. Thanks!
Hey! I never refrigerate my cakes until they have icing on the outside. So I fill the cakes and let it sit at room temp wrapped in plastic. Then, crumb coat and put in fridge. Once that is stiffened (I usually wait 3-4 hours) then I take out of the fridge and add the final layer of icing and put back in the fridge. I hope that helps!
@@KarolynsKakes yes!! Thanks so much!!!
love your videos!!!
do you add boba straws to your larger 3 layers cakes for support?
also, i made a cake this past weekend for my sisters birthday…everything was fine till we got to the restaurant…the buttercream was coming off of the cake 😭 not exactly sure what i did wrong!
Thank you! I only put straws in the cakes if I'm stacking another one on top. So if I stacked another cake on top of a 3 layer cake, there would be straws in there. Did you frost the cake when it was frozen?
Love it 😍 thank you ☺️
I baked a chocolate cake today for a 4 layer and I have to deliver it Sunday. Should I still freeze or leave in fridge well wrapped?
I would just keep it wrapped in the fridge 😊
for whatever reason, my cakes are lopsided at this stage 😭 which as you can imagine makes stacking with tiering almost impossible. does allowing the cake to “settle” help with alignment when i’m stacking layers? if not, what do you think i should do to fix it?
Love your videos. Your a nice lady.
Thank you so much!
I would love to learn more.. I am Bernadine from India..
Ive been waiting for this video
Can I fill the layers with buttercream and place in fridge for an hr then coat the rest of the cake? I won’t have overnight or 3 hrs. I would have about 3hrs to finish the entire cake
Here's what I do to speed up the settling process. I never put an unfrosted cake in the fridge. Just keep it wrapped up and do this technique. Then crumb coat / frost the cake!
ruclips.net/user/shorts2Dg2DxNa1VE
It cracks me up when I see others doing some of the same things like using the scissors! Also, my scraps serve as offerings to my woodland creatures lol. Mostly my sweet tooth raccoons! ***no, they are not rabid aggressive nasty creatures*** mine are docile and adorable ❤❤
OMG yes! The foxes loveeeee me! 🙌
What if you live in Australia and most days are high 30s
Can I put it in the fridge to settle?
I don't like to put cakes that aren't frosted in the fridge.
You can speed up the settling process....
Wrap the cake in plastic wrap after you fill it.
Place a cardboard cake circle on top, then a light plate or saucer on top of that. (Not too heavy). Make sure it's centered on the cake so it doesn't settle to one side. Let that sit for 1-2 hours. The pressure from the plate will help the cake to settle faster. Then you can crumb coat it and put it in the fridge. I hope that helps!
@@KarolynsKakes thank you karolyn
Because if you didn't cut that edge off when you brought that blade across it would catch a piece that's harder than the cake and then tear the cake and make a mess