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. 🥰
And people say.... it's just a cake😅😂😅. Some people have no clue that they're getting a well thought out piece of art that is edible. It's nice to see that some still take their art seriously 😊 thank you for this beautiful channel ❤️
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.
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 😊
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!
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!
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 ❤️
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.
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.
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.
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!
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.)
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!
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
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!
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!
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
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.
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🥰
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 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🤗🤗🤗🤗
Hello there I am fairly new to your channel. In regards to the cakes wobbling when iced, I've heard (never done it myself) that if you keep your cake slightly chilled (like 30 mins in the fridge or so) its much easier to ice and they don't wobble so much.
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!
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!
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
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!
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.😊
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.
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.
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
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!
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!
So should the cake board under the bottom layer be the same size as the cake? 4 inches or should it normally be 1 inch smaller? So for 6 inches it would be a 5 inch board? Of course this only applies to tiered cakes. I’ve been going with 1 inch smaller.
Sorry I just saw this! I always do the board the same size of the cake. The board is slightly bigger than the cake and can be used as a guide on how thick to frost it. The only exception is when I'm doing double barrel cakes, the top section must be on a board that's the same size, or else it will stick out of the middle of the cake!
@@KarolynsKakes I’m confused. So let’s say I have a two tier cake, 7 inch and 5 inch, the cake board under the top tier should be 5 inches, right? Then for a double barrel cake it’s the same?
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!
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!
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!
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.
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.
Hi Joy! I've never baked in pans that deep. I would assume bake at 350F and I would start checking between 35-45 minutes depending on your recipe. There should be more info on the pan company's website!
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.
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
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!
Question. If you want to decorate the outside icing with Jimmies, when in the icing process do you do this? Before you put it in the fridge to set or after?
First of all, thank you for calling them JIMMIES!! 😂😂 For cakes like that, I ice the cake, refrigerate it, then take it out and coat with piping gel and put the jimmies on while the icing is cold and hard.
Love your content as well as your presentation. I am interested in pursuing baking. I’m in Bucks county. Can you recommend a school/ program? Thank you in advance!
That would be wonderful! I make yummy sheet cakes but don’t know how to decorate. I need the basics 101 class of baking especially since I’m self taught. I’m sure I have bad habits that need correcting😂 May I encourage you to perhaps consider hands-on as an option? Thank you!
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!
I had one more question lol when you add the simple syrup do you need to let the cakes sit for a while or can you just start frosting them right away? Thank you
I wrap the cake up in plastic wrap after I spray the layers and fill with icing. Then I let it sit overnight so the layers can settle at room temp. Then I will ice the cake the next day.
@@KarolynsKakes Are you able to let it sit in the fridge instead of in your house at room temp ? Thank goodness I asked about this because I was going to spray simple syrup and make it for the same day lol
Hi! It's me again. I am making a small cake for just the bride and groom to go on top of a cupcake stand. The stand is sqaure and the top is 8" I believe 🤪She wants rosettes piped on the sides and fresh flowers on top. So am I correct in doing 2-4" layers. I'm doing a whipped chocolate ganache filling. Can I let this sit out to settle for 2 hours or overnight or should I put it in the refrigerator and also after decorating. The cupcake stand has lights on it which I was hoping to put together ahead of time, so I don't have to get there 3 days early. And to get a little crazier, I'm also doing 100 cupcakes. Ahhhhhhh!!!!! Sorry, I know this is a lot.
That's a big order! You can do 2 4" layers, it all depends on how wide and tall you want that top cake to be. And ganache should be okay to sit out overnight while you're letting it settle. I've done it numerous times with no issues!
@@KarolynsKakes I don't know if I said it right, but it is 2 layers in 4" pans. Then filling it with whipped chocolate ganache. Do I see it with the ganache and let it sit as it is not actually icing?
I love watching your videos! You have taught me so much! I had a question though when you sprayed the cake with the sugar and water I believe that’s what it was. What does that help do to the cake and do you do that to all your cakes of all flavors :) Also it says to store for a few weeks is that before using or you can store it for that long for the flavor of the spray ? thank you
Hi Marissa! It's simple syrup and it helps keep the layers moist. A lot of people pour it on, but I just like to spray a light mist on there so it doesn't get too wet. I will make it and use it as soon as it cools, no need to store it for a long time before you use it. I go through a lot of it, but if you make some and have extra, you can store it in the fridge for a few weeks. ☺
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.
What a great tutorial....so many great tips! Do you use the flower nails in every cake you bake? Also, can this technique be used with a meringue based icing also?
Thank you Joann! Yes, I always put a flower nail in my cakes. And I never have worked with meringue icings. But since they don't form a crust, I'm not sure that this technique will work.
@@KarolynsKakes Thanks! One more question about the flower nails......how do you determine how many you use in the different size cakes. I see that you used just one in the 4”, but what about other sizes?
Did you wait at all for the icing to crust before you used the Vivo paper towel? It doesn’t look like you did but just wanted to make sure some wait time wasn’t edited out lol
Nope! I do it right away. However, if your icing is wet from the scraper, the towel will stick. If it sticks, give it a minute or 2 before you use the paper towel.
This video from 3 yrs ago is still VALUABLE
Thank you for your well explained video 👏
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. 🥰
Karolyn is amazing!
And people say.... it's just a cake😅😂😅. Some people have no clue that they're getting a well thought out piece of art that is edible. It's nice to see that some still take their art seriously 😊 thank you for this beautiful channel ❤️
Right?! It takes a lot of work! I'm so glad you appreciate the art of baking! 😊
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! 🙏😊
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 😢 😅
“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!
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!
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!! 🎉😊
That was true genuine tutorial ! No one else has gone so into details! Thank you so much
Yessss! You’re welcome Shanna! 🙌🏼🙌🏼
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 💜🙏
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!
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'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!
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
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! 🙌
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 love that paper towel trick! I'm going to have to try that next time.
It makes the whole process much easier :)
You are a fantastic teacher! I thank you for your detailed instruction! 👏🏻
You're welcome honey, glad to hear it's easy to follow!
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.)
One of the most useful videos that I've come across yet!
Glad it was helpful!
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 ☺️☺️
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 😊
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 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! 💜🙏
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 🥰
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!
Certainly agree with most of these comments about the quality of your teaching well done!
Thanks Michael, I appreciate the love! 😊😊
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! :)
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! 💜🙏
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!! ☺️☺️
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🥰
really enjoy your videos, they're so helpful. Also, you're so pretty!! ❤
Awwww you're so sweet, thank you!💜🙏
Such a great teacher !!!
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! ☺️☺️
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!!
Hello there I am fairly new to your channel. In regards to the cakes wobbling when iced, I've heard (never done it myself) that if you keep your cake slightly chilled (like 30 mins in the fridge or so) its much easier to ice and they don't wobble so much.
Yes! Colder cakes are much easier to work with 😊
Preach it! Smaller isn't always easier in many aspects. Cakes, cookies and more
Smaller is more annoying!
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!
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!
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!
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!
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!
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.
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.😊
I absolutely love your videos! The way you go into detail describing things really helped me multiple times! Thank you so much❤️
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.
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.
I really enjoyed this video. Thank you for sharing. I really needed this information. Looking forward for more.
Glad it was helpful! 🙌
I love this video. Thank you for all the tips. I will make one too. Please, I would like to know where Can I buy cake boxe for 4inch cake? Thanks
I am not sure because I never put a 4" cake in a box by itself. You can google it and see. Maybe webstaurant store online has 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
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!
Really a great teacher ❤
Thank you! 😃
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!
I love your videos. You are so thorough.
Thank you! I try to explain the best I can without going overboard. :)
So should the cake board under the bottom layer be the same size as the cake? 4 inches or should it normally be 1 inch smaller? So for 6 inches it would be a 5 inch board? Of course this only applies to tiered cakes. I’ve been going with 1 inch smaller.
Sorry I just saw this! I always do the board the same size of the cake. The board is slightly bigger than the cake and can be used as a guide on how thick to frost it. The only exception is when I'm doing double barrel cakes, the top section must be on a board that's the same size, or else it will stick out of the middle of the cake!
@@KarolynsKakes I’m confused. So let’s say I have a two tier cake, 7 inch and 5 inch, the cake board under the top tier should be 5 inches, right? Then for a double barrel cake it’s the same?
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 love this super straight to the point n very informing at the same time
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!
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.
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
I did the same with my chocolate ganached, it's perfect
Wonderful!
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!
Can I use coconut oil in the pan grease? Live your videos!
Hmmmm, I've never tried so I'm not sure if it will work!
Hi. I bought a 4"x 5" round mini baking pan and I was wondering how long would 1 pan bake for and on what temperature would it go in?
Hi Joy! I've never baked in pans that deep. I would assume bake at 350F and I would start checking between 35-45 minutes depending on your recipe. There should be more info on the pan company's website!
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.
I like your tutorial video,lots of tips. Thanks.
You're welcome Snehu, glad it was helpful!
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!
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.
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
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 😊
Fantastic tutorial. Excellent instruction. Thank you soooo much!
You're welcome Maria! :)
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!
This was so helpful! Thank you!!
Question. If you want to decorate the outside icing with Jimmies, when in the icing process do you do this? Before you put it in the fridge to set or after?
First of all, thank you for calling them JIMMIES!! 😂😂
For cakes like that, I ice the cake, refrigerate it, then take it out and coat with piping gel and put the jimmies on while the icing is cold and hard.
What are the most common sizes for two tier birthday cakes? Thank you 😊
The most common size I make is 5 / 7 (feeds 25-30). But I also do 4 / 6 (feeds 20-24) and 6 / 8 (feeds 30-35) as well.
Awesome teacher
Thanks girl! :)
Great video good detail of the instructions. Thanks 😊
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! 😊
Love your content as well as your presentation. I am interested in pursuing baking. I’m in Bucks county. Can you recommend a school/ program? Thank you in advance!
Thank you! I'm not sure what is available in this area right now. I am working on getting a course together, so hopefully I will have that out soon!
That would be wonderful! I make yummy sheet cakes but don’t know how to decorate. I need the basics 101 class of baking especially since I’m self taught. I’m sure I have bad habits that need correcting😂
May I encourage you to perhaps consider hands-on as an option?
Thank you!
This vid was very informative and helpful, Thank you!
You’re welcome Licett!
Where to get the plastic bowl you use to hold the buttercream?
I'm not sure which bowl you're referring to, but I store my buttercream in this container: amzn.to/3BjytoJ
Can you use Italian meringue buttercream or does this only work with American buttercream?
Really amazing video I learned so much!!!
Glad it was helpful! 😊
Does this method work with meringue based buttercreams?
Unfortunately it doesn't. Meringue buttercreams don't crust, so the towel / paper will stick to the icing. 😢
@@KarolynsKakes No worries then! Thank you for the fast reply. The cake looks beautiful ^-^ May I ask what the height of each layer is?
Do the cakes dry out putting them in and out of the freezer? My first time making a mini cake ! Any tips to keep the moisture?
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!
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
I am so happy I came across your channel! Thank you so much for this video 🤎🤎🤎
You're welcome Reanna!🥰🥰
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
And do I need to put it back in the fridge after the second coat before I put fondant cover?
I recommend that you do, I prefer to cover a cold cake in fondant, that way the buttercream doesn't get messed up.
I had one more question lol when you add the simple syrup do you need to let the cakes sit for a while or can you just start frosting them right away? Thank you
I wrap the cake up in plastic wrap after I spray the layers and fill with icing. Then I let it sit overnight so the layers can settle at room temp. Then I will ice the cake the next day.
@@KarolynsKakes Are you able to let it sit in the fridge instead of in your house at room temp ?
Thank goodness I asked about this because I was going to spray simple syrup and make it for the same day lol
I have two of the second pan, what size is it. I got mines from a friend
The pans I use in this video are 4x3 amzn.to/3m2wq0u
Hi! It's me again. I am making a small cake for just the bride and groom to go on top of a cupcake stand. The stand is sqaure and the top is 8" I believe 🤪She wants rosettes piped on the sides and fresh flowers on top. So am I correct in doing 2-4" layers. I'm doing a whipped chocolate ganache filling. Can I let this sit out to settle for 2 hours or overnight or should I put it in the refrigerator and also after decorating. The cupcake stand has lights on it which I was hoping to put together ahead of time, so I don't have to get there 3 days early. And to get a little crazier, I'm also doing 100 cupcakes. Ahhhhhhh!!!!! Sorry, I know this is a lot.
That's a big order! You can do 2 4" layers, it all depends on how wide and tall you want that top cake to be.
And ganache should be okay to sit out overnight while you're letting it settle. I've done it numerous times with no issues!
@@KarolynsKakes Thank you! I'll let you know how it comes together. I really appreciate all your advice
@@KarolynsKakes I don't know if I said it right, but it is 2 layers in 4" pans. Then filling it with whipped chocolate ganache. Do I see it with the ganache and let it sit as it is not actually icing?
I love watching your videos! You have taught me so much! I had a question though when you sprayed the cake with the sugar and water I believe that’s what it was. What does that help do to the cake and do you do that to all your cakes of all flavors :)
Also it says to store for a few weeks is that before using or you can store it for that long for the flavor of the spray ? thank you
Hi Marissa! It's simple syrup and it helps keep the layers moist. A lot of people pour it on, but I just like to spray a light mist on there so it doesn't get too wet.
I will make it and use it as soon as it cools, no need to store it for a long time before you use it. I go through a lot of it, but if you make some and have extra, you can store it in the fridge for a few weeks. ☺
@@KarolynsKakes Thank you so much for the quick reply I really appreciate it❤️
Also you can add that to any flavor of cake ?
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.
What a great tutorial....so many great tips! Do you use the flower nails in every cake you bake? Also, can this technique be used with a meringue based icing also?
Thank you Joann! Yes, I always put a flower nail in my cakes. And I never have worked with meringue icings. But since they don't form a crust, I'm not sure that this technique will work.
@@KarolynsKakes Thanks! One more question about the flower nails......how do you determine how many you use in the different size cakes. I see that you used just one in the 4”, but what about other sizes?
Awesome video!!! SOOOOOO many useful and awesome tips!!! Thank you!!!
Yasssss girl! You're welcome!!
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!
I love your video thank you so much
Did you wait at all for the icing to crust before you used the Vivo paper towel? It doesn’t look like you did but just wanted to make sure some wait time wasn’t edited out lol
Nope! I do it right away. However, if your icing is wet from the scraper, the towel will stick. If it sticks, give it a minute or 2 before you use the paper towel.