I don't have an exact recipe as I made this cake over 4 years ago. But for my lemon filling today I just add lemon juice, lemon zest, and lemon emulsion to my base buttercream. I just add enough until I like the flavor. For something extra lemon-y I'll buy a jar of lemon curd
I am a cottage baker (meaning everything has to be shelf stable) so I use Satin Ice buttercream mix. The ratio is 1 pound mix to 2 oz shortening or butter, then add water until you get the desired consistency. I typically make 5 pound batches and I add make 8 oz of salt water (I dissolve about 1 tbsp salt in my water) but use about 6 ounces of it, but it depends on the consistency I need. When I make buttercream for fun, I either make ermine buttercream or Easy buttercream. I show my ermine buttercream in my NYE cake video and Easy buttercream is from Sugar Geek Show.
Does this need any type of support? Dowels or a cake board in between? Im planning on putting a fondant figurine on top and its a little heavy. What do you think?
@@Jeno404 typically a 4 layer cake doesn't need support, though some people prefer to build a 2 layer cake, add dowels and cake board, then build another 2 layer cake. I only do this when I know the person serving the cake will be cutting the slices in half per serving. That being said, you may need support under the topper you are adding. I'll usually do a triangle of field dowels under a heavy figure
Happy to be of service! I have a separate cake fridge so there isn't much of a smell. But as long as everything is wrapped, I can store cake sponges in the fridge for a couple days or buttercream for 7 days. I prefer though, to keep everything in the freezer because it keeps everything fresher for months. If it's a built cake, I make sure to crumb coat it well but only store it in the fridge for a day or two.
Hello , how much do you price a 4 layers 8 inches cake , passion fruit filling please im struggling to find a price for my first order . I was gonna go for 60$
ruclips.net/video/8plzp1JzTm8/видео.html Here is a video I created talking about pricing, and I've also linked the google sheet in the video description. At minimum, you should your labor+materials+profit. Cakes are about $30 in materials where I am and labor is about $20/h for my skill level. I aim for 45% profit for any custom items. So a standard 3 layer, custom cake for me is $170 and extra layers are $25 each. You'll need to decide your own pricing based on your own cost of living/materials as well as your skill level
I am urgently trying to find out how much buttercream I need for a four layer, * inch buttercream cake. Also, your dam walls are white then the buttercream is yellow. Can you advise? Thank you
Everyone fills their cake different so there is no magic number. I always make a 5 pound batch of buttercream because you can freeze whatever you don't use. I probably use close to the full 5 pounds for an 8 inch cake but I like about a half inch of frosting between the layers and a thick layer on the outside as well. The white buttercream is just my base vanilla and the yellow buttercream is flavored with lemon. My buttercream that's adjusted for a filling is usually softer so I use a vanilla buttercream dam to stop it from squishing out the sides.
My 8 inch, 3 layer cake feeds 24. When I add a 4th layer, I recommend it feeds 40 because you can cut the slices horizontally so each person gets 2 layers of cake and 1 layer of filling.
Thank you for all the helpful tips. I didn't know putting the cake in the fridge will keep the layers from sliding off.
Do you mind sharing the recipe for the filling? It looks delicious!
I don't have an exact recipe as I made this cake over 4 years ago. But for my lemon filling today I just add lemon juice, lemon zest, and lemon emulsion to my base buttercream. I just add enough until I like the flavor. For something extra lemon-y I'll buy a jar of lemon curd
Thank you. very helpful video
Glad it was helpful!
Thank you do you mind doing a video on your buttercream recipe
I am a cottage baker (meaning everything has to be shelf stable) so I use Satin Ice buttercream mix. The ratio is 1 pound mix to 2 oz shortening or butter, then add water until you get the desired consistency. I typically make 5 pound batches and I add make 8 oz of salt water (I dissolve about 1 tbsp salt in my water) but use about 6 ounces of it, but it depends on the consistency I need.
When I make buttercream for fun, I either make ermine buttercream or Easy buttercream. I show my ermine buttercream in my NYE cake video and Easy buttercream is from Sugar Geek Show.
Does this need any type of support? Dowels or a cake board in between? Im planning on putting a fondant figurine on top and its a little heavy. What do you think?
@@Jeno404 typically a 4 layer cake doesn't need support, though some people prefer to build a 2 layer cake, add dowels and cake board, then build another 2 layer cake. I only do this when I know the person serving the cake will be cutting the slices in half per serving. That being said, you may need support under the topper you are adding. I'll usually do a triangle of field dowels under a heavy figure
How tall was the cake after you crumbcoated?
@@fatpanda7556 I don't measure my cakes but the sponges are about 1.5 inches and the filling is about 0.5 inches, so probably just under 8 inches?
@ thank you
Thank you for the tips queen, How long ahead can you make your cake and buttercream before it has that fridge taste?
Happy to be of service! I have a separate cake fridge so there isn't much of a smell. But as long as everything is wrapped, I can store cake sponges in the fridge for a couple days or buttercream for 7 days. I prefer though, to keep everything in the freezer because it keeps everything fresher for months.
If it's a built cake, I make sure to crumb coat it well but only store it in the fridge for a day or two.
@@bakingandbroadway thank you so much for responding to my question queen. I appreciate you
Hello , how much do you price a 4 layers 8 inches cake , passion fruit filling please im struggling to find a price for my first order . I was gonna go for 60$
ruclips.net/video/8plzp1JzTm8/видео.html
Here is a video I created talking about pricing, and I've also linked the google sheet in the video description. At minimum, you should your labor+materials+profit. Cakes are about $30 in materials where I am and labor is about $20/h for my skill level. I aim for 45% profit for any custom items.
So a standard 3 layer, custom cake for me is $170 and extra layers are $25 each. You'll need to decide your own pricing based on your own cost of living/materials as well as your skill level
I am urgently trying to find out how much buttercream I need for a four layer, * inch buttercream cake. Also, your dam walls are white then the buttercream is yellow. Can you advise? Thank you
Everyone fills their cake different so there is no magic number. I always make a 5 pound batch of buttercream because you can freeze whatever you don't use. I probably use close to the full 5 pounds for an 8 inch cake but I like about a half inch of frosting between the layers and a thick layer on the outside as well. The white buttercream is just my base vanilla and the yellow buttercream is flavored with lemon. My buttercream that's adjusted for a filling is usually softer so I use a vanilla buttercream dam to stop it from squishing out the sides.
@@bakingandbroadway Thank you so much for your reply x
Hey how many servings can you get?
My 8 inch, 3 layer cake feeds 24. When I add a 4th layer, I recommend it feeds 40 because you can cut the slices horizontally so each person gets 2 layers of cake and 1 layer of filling.
@@bakingandbroadwaythanks for the info, do you also have a buttercream recipe? I want to make sure I have enough icing for my 2-3 layer cake.
Do you mind making a vanilla cake recipe
I use sugar geek show's vanilla cake recipe
sugargeekshow.com/recipe/vanilla-cake/