How to Make Small Cakes | Baking, Filling, Icing a 4" Cake
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- Опубликовано: 3 окт 2024
- You'd think that making small cakes would be a lot easier than big ones. But (at least for me) they can be a challenge! In this video, I show you my technique for baking, filling and icing a 4" round cake.
I hope you enjoy the video, thank you for watching!
Tools I used:
4 x 3 INCH CAKE PAN - amzn.to/37z69fc
PASTRY BRUSH - amzn.to/3DVhVPP
HEATING NAILS - amzn.to/33EMERD
18" PLASTIC WRAP - amzn.to/3mCU7rw
TURNTABLE - amzn.to/3lwJXHT
SHELF LINER PAD - amzn.to/39zB1z7
12" CAKE BOARD - amzn.to/39CSBCn
6" GREASEPROOF CAKE BOARD - amzn.to/3qlTMvL
DUCT TAPE - amzn.to/3qnzouf
CAKE LEVELER - amzn.to/2L4NDnF
CANDY MELTS - amzn.to/2Jvz2kF (they are expensive on here, you can get these at a local craft store.)
ATECO OFFSET SPATULA - amzn.to/3qlbyiK
BENCH SCRAPER - amzn.to/37oyFA8
FONDANT SMOOTHER - amzn.to/39E8qsc (these are the ones I use, there are less expensive ones out there!)
VIVA PAPER TOWELS - amzn.to/39Cnsih (you may be able to find single rolls at the local store)
BUTCHER PAPER - amzn.to/33DE2up
PALETTE KNIFE - amzn.to/2Vu0YYD (came in this set)
VIDEOS I REFERENCED:
HOW I MAKE PAN GREASE - • How I Make Cake Pan Gr...
RED VELVET CAKE RECIPE - • Delicious Moist Red Ve...
CREAM CHEESE FILLING - • Delicious Cream Cheese...
AMERICAN BUTTERCREAM - • How to Make American B...
HOW I STACK MY CAKES - • HOW TO STACK CAKE TIER...
SIMPLE SYRUP RECIPE:
1 Cup Water
1 Cup Sugar
Add both into a pot, stir and bring to a boil.
Remove from heat as soon as it comes to a boil and let it cool.
Store in airtight container in the fridge for a few weeks.
Follow me on social media!
FACEBOOK: / karolynskakes
INSTAGRAM: / karolynskakes
PINTEREST: / karolynskakes
Check out my website:
www.karolynskak...
Please subscribe to see my new videos! bit.ly/2O1QASr
All songs used from RUclips Audio Library
Intro Song: Dive Down by VYEN
Background Song: Blurry Vision by Corbyn Kites
End Song: Benji by Dyalla
If you have read all of this, thank you! I really appreciate your support!
I read all comments and try to respond the best I can. 😊
Please follow me on Instagram and you can DM me the types of videos you would like to see.
Xoxo,
Karolyn
#KarolynsKakes #SmallCake #TinyCake
______________________________
Karolyn’s Kakes provides cake decorating tutorials and tips to help you make amazing cakes.
Thank you for coming to my channel!
Disclaimer: This description contains affiliate links that allow you to find the items mentioned in this video and support this channel at no cost to you. While this channel may earn minimal sums when the viewer uses the links, the viewer is in NO WAY obligated to use these links. Thank you for your support!
Not at all a baker. Just wanted to see what a four inch cake looked like for reference. Didn't expect to watch the whole video but you explain things so well I couldn't stop watching. And my God are you a perfectionist. If I were in the Philly area I'd hire you for all my cake needs. I've never seen anyone put as much dedication and work into a cake. Would love to see the finished product
I'm totally gonna screen shot this comment! I made this over a year ago, I'm not even sure what cake this was for. But the smallest 2 tiered cake I make is 4" / 6", so I frequently make this size, especially since COVID hit.
Thank you so much for your kind words. 🥰
This video from 3 yrs ago is still VALUABLE
Thank you for your well explained video 👏
You are amazing I love watching you. I work in a convent with Nuns and I bake birthday cakes for them and some times my coworkers ask me to bake for them. And you inspire me thank you.
This is wonderful! You're welcome! 🙏😊
“It does not have to be perfect” says Miss Karolyn as she perfectly slathers on icing. Thank you for this educational video
🤣🤣🤣 You’re adorable, thank you!
As a new business owner I love how informative you are with your videos but when you threw the cake in the sink my heart just melted lol! I thought about all the ways I could use your extras 😊
The wild animals around here love me! 🤣
I almost cried 😢 😅
Today I made a 4inch cake using your tips and they helped sooooooo much! The hot water on the scraper is life-changing! Thank you so much for the tips - you are amazing :)
Yayyy!! So happy that it worked for you! I was so frustrated until I figured out this technique. Small cakes are challenging, but this makes it a little easier!
That was true genuine tutorial ! No one else has gone so into details! Thank you so much
Yessss! You’re welcome Shanna! 🙌🏼🙌🏼
Those long wooden skewers at Dollar Tree are great for putting down in the center of small cakes to stabilize them and gives you a little handle to hold into if you need it.
Are they bamboo skewers? I do use those!
@@KarolynsKakes I think so
Your attention and constant explanation is immaculate, i appreciate every single bit.
Happy to hear that! Sometimes I feel like I talk too much. But I know it really helps people so I will continue to do that!
I found ur channel about two weeks ago and I’m loving it! You are a natural teacher and ur personality makes the videos so much fun to watch. I’m learning so much from you. Thank you for sharing..love from Ireland ❤️
Awwww thank you so much! Sending love back from USA 💜🙏
Hi Karolyn. I just made my smallest cake -six inches. Your advice to put chocolate versus buttercream on the board was invaluable! It saved me. Love your videos! Thank you!
Wonderful! It really saves your sanity!! 🎉😊
I've watched like 6 of your videos in a row. I'm new to baking and I'm definitely learning a lot from you! Thanks for all your tips and tricks!
You're welcome Janet! I'm so happy I can help you!
Best cake tutorial video EVER! Super informative with all the detail needed to try the process on my own. Thnk you so much for posting this!
You're welcome Michelle, I'm so glad I could help! Let me know how it goes when you do it!
funny i learned i shouldn't have gotten 4 in pans because apparently they take 5 x longer to frost. With an 8 in cake you only need a bench scraper and offset spatula.
I will be baking a small personal cake for my daughter’s birthday soon. I have never made one before so I am relieved that I found your channel! Thank you!
Yay! It's so much easier to do it this way, small cakes are way more challenging to frost than big ones. I'm happy to help!
I just made a 12 inch double layer cake using your methods and recipe and it was my best looking cake I’ve made by far. It was a beast! Strawberry cake with a strawberry cream cheese frosting ( my own recipe), it was a hit thanks so much for your tutorials they are a godsend.
Yesss!! That makes me so happy! 🙌
Youre actually a really great 'teacher', meaning you explain things very thoroughly and why as you work. Thank you for sharing!
Thank you! Sometimes I feel like I'm talking too much, but I've watch videos where people just assume everyone knows how to do everything and then I'm confused, so I don't want to do that too!
My thoughts exactly. Whole time I was saying "this is a full Master class." Thanks Karolyn.🙏🏾🙏🏾
@@Angel-vw1he You're welcome! :)
She really is. i love her
She sure is
Excellent tutorial! Thank you. Amature baker here😊 I am going to attempt to make 2 of these babies for both of my grandaughter's birthdays. Wish me luck🥰
You are a fantastic teacher! I thank you for your detailed instruction! 👏🏻
You're welcome honey, glad to hear it's easy to follow!
Certainly agree with most of these comments about the quality of your teaching well done!
Thanks Michael, I appreciate the love! 😊😊
You have taught me a trick of using a boiling/simmering pot of water - I used to just boil water and pour it into a container and use it but within a few minutes, the water is warm and no longer hit. So yaaay, thank you🤗🤗🤗🤗
Yay!! Glad I could help you!!
I just love how helpful and informative your tutorials are 😊 I took a break from making cakes and shifted to sugar cookies but like what someone else here commented, I find I keep coming back to your videos because they’re just so relaxing and therapeutic to watch!
Awww thanks Kat! 💜🙏
This is an amazing technique for icing a cake. I have never seen anyone do it this way and can't wait to try it. I have always struggled icing a cake smooth. Thank you so much!
You are so welcome!
I love that paper towel trick! I'm going to have to try that next time.
It makes the whole process much easier :)
Thank you for sharing. Your teaching techniques are awesome, very informative and descriptive. The freezer info was even a need to know for me. Thank you sooo much!
Thank you for watching Sharon! I’m so happy it helped you ☺️☺️
Preach it! Smaller isn't always easier in many aspects. Cakes, cookies and more
Smaller is more annoying!
One of the most useful videos that I've come across yet!
Glad it was helpful!
Thank you Karolyn for this educational video!
As a perfectionist, I appreciate the detailed explanation on how and why you do as you do. It shows in the product. It looks immaculate!
Glad I found you!
You’re welcome! Thank you for your support! ☺️☺️
I’ve been like binging ur videos lol, I made a cake yesterday and it came out soo good bc you explained everything so well thank you so much!!
This makes me so happy!! You're welcome Ariana! :)
This is such a good video. I’ve never learnt so much in one clip. My cakes will be so much better now. Thank you sooooooo much x
This makes me so happy!! ☺️☺️
Ma’am you really and truly did an absolutely amazing job. I have always wondered how to manage a 4 inch cake. Now I know. Thank you so very much. Just beautiful. Blessings to you and your channel.
Sherry! Thank you so much! 💜🙏
I just made a 4inch cake this pass weekend and I wish I would have seen your video before doing because it was harder then the 8 and6 inch cakes I had to do. Thank you for sharing. I appreciate it
You'd think smaller cakes would be easier! But at least you know for next time. I'm glad you liked it!😊
@@KarolynsKakes absolutely! thank you again 😊
I absolutely love your videos! The way you go into detail describing things really helped me multiple times! Thank you so much❤️
No doubt you are an excellent teacher Thankyou for sharing such an informative video
Awww you're welcome Aliya! :)
@@KarolynsKakes thank you do much you replied lovingly 🥰
I just made a 6in cake following these directions and your icing recipe. It came out okay and tastes wonderful but I think I worked to slow smoothing out the icing and so many bubbles. Pretty frustrating, I’ve always wanted to make a nice smooth buttercream cake. I will say though, the hot water is an awesome trick! Saved my cake a ton! Thank you for the videos!!
Oh no! Here's a video where I show how to smooth out the air bubbles, I hope it helps! ruclips.net/video/RLZ49rMUxQM/видео.html
(It only works on a crusting buttercream like American Buttercream, this method won't work with meringue buttercreams.)
Such a great teacher !!!
U r obviously a genius! I’m so happy I found your channel! I’ve already ordered several of the tools, including pans, from your links! These small cakes r ideal for gifts and sharing and when u don’t want to b faced with trying to give away umpteen slices of cake cause u wanted something sweet!
Awwww thank you so much for your support, I seriously appreciate it! And I really am a genius, huh LOL!! But seriously, especially since the pandemic, I have been making these smaller cakes so much more. I'm so glad it helped you!
Your cakes are amazing and you are the best teacher; great detail and the way you show every step. I’m wondering if you have done any palette knife cake decorating; the trend that seems to be getting more popular. If you have, would love to see you doing some palette knife flower tutorials
Thank you Susan! I haven’t done those flowers yet. They look really cool though!
I love this super straight to the point n very informing at the same time
I love your videos. You are so thorough.
Thank you! I try to explain the best I can without going overboard. :)
Yes 4 inch cakes are a pain in the but. I sell them alot with my small two tier 4 and 6 inch. Thanks for the tips!
Yes! A lot of people are getting the small cakes right now!
Really a great teacher ❤
Thank you! 😃
I really enjoyed this video. Thank you for sharing. I really needed this information. Looking forward for more.
Glad it was helpful! 🙌
Fantastic tutorial. Excellent instruction. Thank you soooo much!
You're welcome Maria! :)
I am so happy I came across your channel! Thank you so much for this video 🤎🤎🤎
You're welcome Reanna!🥰🥰
Great video good detail of the instructions. Thanks 😊
You're very attention to detail and did an excellent job. Thank you so much for all of your information as I am a beginner with my home cottage bakery. I'm curious on how you decorate them. Do you have a video on your decorating them? I do have an order for a bridal shower and they want personal 4-in cakes and wala here you are 😁. The cake looks absolutely amazing and you explain everything so well. I would just love to see the decorating you do with the 4-in stacked cakes. Please let me know where I can find those at. Thanks again you are amazing.
Awww thank you Terri! I have a few videos on decorating with textured Buttercream, using impression mats and edible images. You can find them on my channel!
I like your tutorial video,lots of tips. Thanks.
You're welcome Snehu, glad it was helpful!
I did the same with my chocolate ganached, it's perfect
Wonderful!
Amazon sells 4" cake circles.
Awesome video!!! SOOOOOO many useful and awesome tips!!! Thank you!!!
Yasssss girl! You're welcome!!
This vid was very informative and helpful, Thank you!
You’re welcome Licett!
Yes!!! They ARE more difficult!
This was so helpful! Thank you!!
Good Teacher. Thank you.
Thank you Cecilia 😊
Just came across this tutorial and so glad I did. You made great edges on the cake. I loved all the tips and tricks. Just wondering if you could cut the 4 inch cakes in half to make 4 layers of cake instead of just 2? Thank you for sharing and keep on caking 💜
You can, I just prefer not to with the smaller cakes because if they get too tall, they are difficult to frost and work with. That's why I bake them in 3" high pans so I can get a little more height out of them.😊
wow that's beautiful ♥️♥️♥️
Thank you! 😊
Awesome teacher
Thanks girl! :)
Wow! I learned so much! 1. Any reason why you'd place a hot cake, wrapped in the freezer? I'm thinking for sealed moisture, but how's the crumb after, dense? 2. How does another type of buttercream smooth with this same technique, for example with swiss meringue buttercream? Thanking you in advance. New subbie! 😊
Hi Jen! Placing a hot cake in the freezer helps to prevent the steam from escaping and really keeps the cake moist. It does make it a little more dense than it normally would be, so if you want a lighter cake, let it cool a little bit before you wrap it and freeze it.
And swiss meringue doesn't form a crust, so the smoothing technique that I do in this video won't work well. You could use the bench scraper in hot water, but not the paper towel & paper on the cake.
I hope that helps!
I love your video thank you so much
You can get 4 inch boards at Michael’s.
Really amazing video I learned so much!!!
Glad it was helpful! 😊
How do u store the cream cheese frosting?
What is shelf life... room temp, fridge, freezer?
If u freeze how would u bring back to usable consistency?
How long can u leave iced cake in fridge before decorating?.
Soooo sorry for all the questions I'm a newbie. But your responses and videos have helped me like u can't imagine❤
Hi! I wouldn't leave a bowl of cream cheese icing out for more than 8 hours. You can refrigerate it for up to 3-4 days and freeze it for about 3 months!
If you freeze it, I would take it from the freezer and place in the refrigerator for a day. Then take it out of the fridge and leave (covered) on the countertop to come to room temp.
If I fill a cake with cream cheese icing (the icing is in between the layers of cake and wrapped in plastic wrap), I let it sit at room temp for up to 15 hours with no problem.
I leave my iced cakes in the refrigerator for between 4-5 days on average.
I hope that helps!
Thank you!
Amazing work!!! But if you are going to cover it with a fondant paste does it need to be this perfectly smooth?
Thank you! It doesn't have to be this perfect (I don't use the paper smoothing method, only the paper towel method when covering a cake with fondant). But it does have to be smooth and even because the fondant will show imperfections underneath. I hope that makes sense!
Hey Karolyn, GREAT video and I 100% agree with comment below....re: you're a clear, thorough and totally not boring/droll instructor.....thanks for that! We're making smaller cakes in this house so we can drop this "pandemic pudge" we picked up. I tried to use your affiliate link to buy the pastry brush, but it went to a dead page. I see it's an Omega brush, are there any identifying numbers on the handle? THANK YOU! ooxoo
I updated the link, thank you for letting me know! I like any round boar pastry brush!
Thank you!
If we're using a plastic scraper do you do the same thing?! Love the videos
Thank you Amya! You can't heat a plastic scraper, so you may not get the same result. The hot metal helps to smooth the icing.
Thank you so much! This video was very informative.
You're welcome Jeanette! It makes me happy that I can help out!
Just came across your channel, love your thoroughness, exceptional!! You have a New subscriber. Thank you!!
Thank you Liz! I hate watching videos and getting lost when people move too fast or skip a step. So I’m trying to be mindful not to do that!
Hi, amazing video, tfs, I'm brand new to this, so it definitely helped.
Welcome to cake decorating! So excited for you Tania, I'm glad it helped! 😊
Do you ever make fruit or mousse filled cakes? I only see you putting the buttercream as the filling.
I stay away from fruit fillings because I don't want them to spoil (and PA cottage law doesn't allow it.). And I just haven't gotten around to trying a mousse recipe yet!
I trim the cake while in the pan first.
Watching and learning from Qatar
Love this!! :)
So the second pan on the table when you oily the first pan , that the one I have from a friend! Idk what the size she told me 4 inches but she wasn't sure. :)
Sorry about that! I think that's a 6x2 pan.
You are a great instructor, I have watched many you’re#1. ? Was that cream cheese frosting or butter cream on the small red velvet cakes . Your technique was amazing.
Thank you Marilyn! I filled the cake in the middle with cream cheese, but I frosted the cake with American Buttercream. I never frost a cake with cream cheese icing, it doesn't hold up really well.
Well explained cake tutorial... I have one question, why to freeze the cake?
If you freeze cakes after you bake them, it helps to keep them moist!
Hello, very good job, I want to ask you how do you prepare the buttercream you use? And if I can use vegetable shortening?
another question ,
so that you use the tape that you paste on the base of your cake please.
😊🌺🌺🌺
Hi Blankita! Here is my buttercream recipe:
ruclips.net/video/-x8Tv6Hv6Us/видео.html
I do use vegetable shortening in it. (I use high ratio shortening, but you can also use regular vegetable shortening. The high ratio shortening gives it a smoother feel.)
And I tape it to the board with regular duct tape!
4" circles available on line
Karolyn, thanks for sharing really like ur work,could u do a video on how to fondant a four layer cake , not butter icing, i will be very grateful.
Here's how I cover a cake with fondant:
ruclips.net/video/EYaNXTDOkj4/видео.html
Thank you so much. Great video. So helpful xx
You're welcome Paula!
That’s suuuuch a small cake
Even if it’s a pandemic
I NEED my cake lol
You may not eat it but I will lol
I feel ya! LOL!
I usually do these small 4" cakes as a top tier. If I make small 1 tiered cakes, I usually do 6" just because even if people say they only want it to feed 4, it's always nice to have some left over for later!
EXCELLENT
Love this video! :) How long do you refrigerate the cake before you decorate it?
I usually ice one day, then decorate for the next 2 days or so. So it's usually in the fridge 1-2 days before I decorate it. You don't have to leave it in overnight, just make sure the butter solidifies so you don't mess up the icing when you are decorating it. That's usually about 3-4 hours for me.
@@KarolynsKakes Nice! Thank you! Love your channel. I have learnt a lot with your videos! 🥰
@@ivonnematos87 you're welcome!
I am not a professional cake decorator or anything it but I do make quite a few cakes. When I bake them I usually refrigerate them over night, but if I need it done quick I freeze them for at least 3 hours. Make sure you wrap them really good though! I've ended up with dry cakes because I didn't wrap them well enough before freezing.
@@m0sshroom Great advice, thank you!
Hi! Such a helpful video. Would you say the 4 inch layers can be half the amount of batter needed for the 3 layers of 6 inch cakes? I don’t want to double my 6 inch cake quantity if it means I’ll make too much!
Definitely! You don't need a lot of batter for 4" cakes!
Did you put hot cakes straight into the freezer, or did you let them cool first?
Let them cool for about 10 mins and then put them in the freezer. They’ll be warm
Loving this, can I ask, why do you cut the over hang off if you cut the top off anyway?
Sometimes the overhang is too tall and it would be too much to push it back, so I just take off some of the icing to make that process easier and cleaner.
This was amazing!!!
Thank you Crystal! I'm so glad you liked it!
Thanks for sharing all these tips. I like the consistency of your buttercream. Can you share the recipe pls. Ty
Hi Ruby! Here is my recipe!
ruclips.net/video/-x8Tv6Hv6Us/видео.html
Just a question, can you not just use the paper to smooth the buttercream and skip the paper towel step?
The paper will stick to the icing if you use it right away. The paper towel helps you to smooth it out and then the paper refines it!
Hi Karolyn, I am a huge fan of yours and have learned a lot from your videos. One quick question - Will this technique of frosting work when I have colored frosting? I am planning to make an Ombre cake with 3 tiers and the top tier will be 4" having lighter shade of royal blue. If I heat up my bench scraper to frost the cake will that result in darker shade of blue than expected? Thank you so much for helping all the home bakers out there. You are the best! :)🙂
This video is kinda long, but I explain step-by-step. Start around 17 minutes and you'll see how I avoid the dark marks. I hope it helps!
ruclips.net/video/tTEb690qtJc/видео.html
@@KarolynsKakes thanks for the quick response! Have a great day. Namaste
For the flower nail do you add more nails if you use 12-18 pans?
Yes! That's something I should film. For larger cakes (over 10"), I wrap the outside with a wet towel so the edges don't bake too fast. And I put more nails in the cake. I do one in the middle and 3 or 4 more around that. I'll add that to the list of videos to make!
Karolyn nice teaching. Can you please show how you made the cream cheese filling. I have a red velvet for Christmas 😱😱😱
I linked the video in the description below!
@@KarolynsKakes ok thank you
I wish i can show you some of my cake that i made
Excellent video (as usual). You’re a great teacher!!! Can I stack 3 layers of 4” cake? Would I need an extra cardboard in between two of the layers for stability? Each cake layer is just about 2” tall. I want to do a chocolate, white, then chocolate layer. If I need to leave out the second chocolate layer, please advise. Thank you!
For 4" cakes, I do 2 layers that are 3" tall. So that's 6" height total.
You want to do three 2" tall layers, which would be 6" tall as well.
I think it should be fine. Just note that it will be a little difficult to get the crumb coat on there since it's tall. So follow the directions I give in this video and you should be okay! If you're having trouble with the crumb coat, thin the icing out a little bit with some liquid to make it easier to spread.
Hey honey, Happy New Year! Can I ask a question that may seem stupid but, if you cut the tops off and throw away, why do u have to cut off the over hang with scissors 1st? xoxoxo
It's easier for me to slide the wire across the cake without anything hanging over the edges!
Quick question: could the icing technique be done with a whipped ganache? I find American buttercream to be too sweet. Thanks💜
You can use the bench scraper technique to smooth the ganache, but the paper towel and paper would most likely stick to it. American buttercream forms a light crust on the outside, so that's why we can do this method on it!
@@KarolynsKakes thank you so much! I appreciate the feedback.
❤️❤️ technique
Would it be easier to do a sheet cake and cutout 4” rounds
It may be easier for some people! Either method would work though 😊
Hello!
Could you please share how much would this cake ultimately weigh including a frosting, for a three layer 4 inch cake?
Hi! I'm sorry, but I'm not sure how much it will weigh as I never have weighed them.
This was incredible! You are so thorough and helpful! Really appreciate it, thank you - subscribed!!! I learnt so much from this one video than I have in many others. Especially about the bulging thing - I always have that problem when I do different fillings like custard/raspberry compote/chocolate mousse etc (even if I line the perimeter with buttercream - sometimes with two layers, it somehow seeps through). How do you deal with that?
Thank you Murjana!
To prevent bulges, I do the same technique that I do in this video. Ice with a crumb coat. Put in fridge for about an hour for it to solidify. Then put the thicker 2nd coat on there. That process has eliminated cracks, bulges and blowouts (air bubbles) for me.