omg thank you so much..I was actually looking for videos of this and you uploaded..Most all that i see use some acrylic disc....Wow amazing timing thank you
OMG Abby!!! I went to IKEA and I found the turn table,just like you told me!! Thank you!!! It’s amazing!! I can’t wait to try it!!!😁😘 I want it to send you a picture, but it doesn’t give me the option here!!
I started using this method since last month and it was very effective , and also your method in paneling with fondant, I used it with my tall cakes. Thank you so much for sharing your talent. 😊
Great video! I keep watching it over and over as i want to start using this method with my cakes, my question is how thick of a layer icing is around the cake with this method? I notice u keep scraping , and if the board is the same size or almost of the cake ( if it shrinks) wouldnt that leave minimal icing around the sides? And how can we achieve maybe a thicker layer of icing around the sides ? Hope you understand my questions and can let me know. Thanks Abby
Hi your cakes are amazing... beautiful work. I can't Stop going back and checking how moist and soft your sponge cake looks. is it a chiffon cake? Or do you have any recipe you have shared for your basic cake?
Excellent tutorial thank you. I'm curious about the cake recipe - I looked at the linked video for the vanilla cake but it looks nothing like the beautiful soft looking cake in this video. And it is much lighter. Did you adjust your recipe since the earlier version? I've tried hundreds of vanilla cake recipes and I'm never totally happy so still searching :)
Perfect as always. How u get the buttercream super white? When I make buttercream it’s got near to yellow shade ☹️ Can I use buttercream cover under the fondant? Thank you 😊
id be sooo scared about dropping the cake lol best to try on smaller ones first me thinks. Could this work for ganache also? thanks for sharing this xx
Could you let me know how many days you can leave the cake already decorated with fondant out of the fridge with the swiss merengue buttercream, thanks!
You look so young and your very informative. How long have you been doing cakes? Some people were made for doing incredible work. May you always be successful. Thanks for sharing.... your adorable.
Hi! Wat leuk, dank je wel 😁! Ik gebruik een schetsprogramma die het voor me uitrekent haha, maar je kan ook snijschema's opzoeken op Google. Er zijn er een aantal van verschillende diameters.
So I am trying this method lovely, but I have an issue with my cake sliding on my turn table , even so it looks the best I have done ever. So any tips on how not to have it sliding. My turntable is like yours but smaller.
Hi Noreen, I sometimes experienxce the same with smaller cakes, because they are so light 😊. You could try to place a non-slipmat on the turntable and a cakedrum on top of this and then just do all the steps as seen in the video. Good luck 😘
Hi 👋 I watched this like a million times. I tried your technique but failed😩😩😩. When I put the buttercream ontop and turn cake cake upside down it mashes out to the sides instead of being straight. I don't know what I am doing wrong 😕 And when I did the fondant the tops part aren't sharp 😕
I absolutely loved this tutorial but the cake you are working with on this video looks very different from the the one on your vanilla cake recipe provided on the description box. This one looks lighter in color and very soft and sponge like, the other looks drier and darker. Is this the same recipe?
Hi Diana, you have a good eye 😁😁😁! It is the same recipe, but baked in a different oven than the one in the vanilla cake video and on a lower temperature and different setting. When I moved to my new cake room, I got a different brand oven which I had to play around with for a while to geg the best results, because every oven is different 😉. The outer edges don't get as "brown", because I baked it with a hot-air setting. Also the whiteness of the cake is just because of the sunlight 😂 - my skincolour in this video is so much lighter than in real life haha 😉. Filming with natural light can do this unfortunately - it makes everything too bright/white sometimes. Thanks for watching 😘
You r a very very good teacher .I m sooo happy that I found you .
I love this technique for me is the best way to get this incredible results. Thanks for sharing.
Thank you soo much i have been struggling for years to get sharp edges...i joined 3 cake classes and non of the teachers explained this way...
What a great technique!! I can’t wait to try this for my Father’s Day cake! Thank you!!!!
omg thank you so much..I was actually looking for videos of this and you uploaded..Most all that i see use some acrylic disc....Wow amazing timing thank you
Great tutorial. Love all your videos. You make all the techniques you share so easy to follow. Your cakes also look amazing. Thank you for sharing 🥳🧁💕
OMG Abby!!! I went to IKEA and I found the turn table,just like you told me!! Thank you!!! It’s amazing!! I can’t wait to try it!!!😁😘 I want it to send you a picture, but it doesn’t give me the option here!!
I started using this method since last month and it was very effective , and also your method in paneling with fondant, I used it with my tall cakes. Thank you so much for sharing your talent. 😊
Aah that is so cool to hear! I'm so glad my tutorials are helpful 😘😘😘
impeccable, neat and perfect ... thank you very much
Amazing technique .
awesome tutorial, thank you for sharing!
beautiful👏🏾👏🏾👏🏾😍
Great video! I keep watching it over and over as i want to start using this method with my cakes, my question is how thick of a layer icing is around the cake with this method? I notice u keep scraping , and if the board is the same size or almost of the cake ( if it shrinks) wouldnt that leave minimal icing around the sides? And how can we achieve maybe a thicker layer of icing around the sides ? Hope you understand my questions and can let me know. Thanks Abby
Love your video! So much better than the others!
Hi your cakes are amazing... beautiful work. I can't Stop going back and checking how moist and soft your sponge cake looks. is it a chiffon cake? Or do you have any recipe you have shared for your basic cake?
Excellent tutorial thank you. I'm curious about the cake recipe - I looked at the linked video for the vanilla cake but it looks nothing like the beautiful soft looking cake in this video. And it is much lighter. Did you adjust your recipe since the earlier version? I've tried hundreds of vanilla cake recipes and I'm never totally happy so still searching :)
Love Will Smith 😍
Perfect tutorial, thank you!
Simply perfect!
I learn so much from you I apoprsciate you so much!! May you continue to be blessed 💕
Appreciate**
Appreciate**
Appreciate**
Appreciate**
Appreciate**
Thankyou, thankyou! I learned so much from you!!
hi i love your works its amazing thank you so much
Neatly done. Thanks!
Perfect as always.
How u get the buttercream super white? When I make buttercream it’s got near to yellow shade ☹️
Can I use buttercream cover under the fondant?
Thank you 😊
Add a very small dab of violet gel food coloring to your finished buttercream. JUST A SMALL DAB, any more and it will turn an ugly shade of grey.
Useful as always. Thanks🍁
Thank you very much for this information 😍😍😍
id be sooo scared about dropping the cake lol best to try on smaller ones first me thinks. Could this work for ganache also? thanks for sharing this xx
Hahahaha I can understand why you would be scared 😉. It will definitely work for ganache too 😘
@@TheCakeBakeBoutique thank you xx
Aahhh I liked the video even though havent done watching it.... by the way I loved all your videos
Haha thank you so much for the support! X
@@TheCakeBakeBoutique you deserve it....you do a great job....keep it up...and sorry I'm stealing some tips from you....jejejeje
Im an amateur baker 👩🏻🍳 this video helped me a lot. Wish me luck turning that cake upside down 😂😂 hopefully it won’t fall
Hahahahaha... Good luck! You can do it 💪🏼
Hi Abby , you simple syrup also the biscuits or only the cakes? I work only with biscut, and i'd like to try that.
Hi Liliana, I simple syrup everything haha 😊. Don't use too much with sponge cakes, so they won't get too soggy 😉
Could you let me know how many days you can leave the cake already decorated with fondant out of the fridge with the swiss merengue buttercream, thanks!
You look so young and your very informative. How long have you been doing cakes? Some people were made for doing incredible work. May you always be successful. Thanks for sharing.... your adorable.
Aahw thank you so much! That is so sweet 😊. I've been making cakes for 8 years now (I'm 33 😉, so my young face are my Asian genes hahaha)
Hi vind je filmpjes echt geweldig!!!😍 Hoe bereken je het aantal personen dat je uit een taart haalt?
Hi! Wat leuk, dank je wel 😁! Ik gebruik een schetsprogramma die het voor me uitrekent haha, maar je kan ook snijschema's opzoeken op Google. Er zijn er een aantal van verschillende diameters.
hi sweetie thank you so much for all your videos!
a question does this cream crust once refrigerated? thanks
Hi 😊😊😊, Swiss Meringue Buttercream doesn't crust, but it sets hard 😉
The Cake & Bake Boutique
thank you so much for your prompt response!
so,,, it sets hard even outside of the fridge?
thaxz I promise last question 🙈
@@karlavdiaz Haha no not outside the fridge, it sets hard in the fridge - it will soften at roomtemperature 😉
What buttercream do you prefer to use? American, swiss, etc.
So I am trying this method lovely, but I have an issue with my cake sliding on my turn table , even so it looks the best I have done ever. So any tips on how not to have it sliding. My turntable is like yours but smaller.
Hi Noreen, I sometimes experienxce the same with smaller cakes, because they are so light 😊. You could try to place a non-slipmat on the turntable and a cakedrum on top of this and then just do all the steps as seen in the video. Good luck 😘
How did you make your butter cream?
Hi 👋 I watched this like a million times. I tried your technique but failed😩😩😩. When I put the buttercream ontop and turn cake cake upside down it mashes out to the sides instead of being straight. I don't know what I am doing wrong 😕 And when I did the fondant the tops part aren't sharp 😕
How do you do with bigger and heavier cakes?
What counter top is your island
I absolutely loved this tutorial but the cake you are working with on this video looks very different from the the one on your vanilla cake recipe provided on the description box. This one looks lighter in color and very soft and sponge like, the other looks drier and darker. Is this the same recipe?
Hi Diana, you have a good eye 😁😁😁! It is the same recipe, but baked in a different oven than the one in the vanilla cake video and on a lower temperature and different setting. When I moved to my new cake room, I got a different brand oven which I had to play around with for a while to geg the best results, because every oven is different 😉. The outer edges don't get as "brown", because I baked it with a hot-air setting. Also the whiteness of the cake is just because of the sunlight 😂 - my skincolour in this video is so much lighter than in real life haha 😉. Filming with natural light can do this unfortunately - it makes everything too bright/white sometimes. Thanks for watching 😘
Where you get your squeeze bottle
I've linked everything in the description box, as mentioned in the video.
Hoi hoi, welk merk fondant gebruik je om de taart te bekleden?
Hi Djoliba, ik gebruik Massa Ticino Tropic & Funcakes :)
@@TheCakeBakeBoutique Dankjewel! Je tutorials zijn echt super
@@djolibasimson9681 Dank je wel! Superleuk om te horen! X
Loves your videos😍😍😍😍
Questios what kind of fillings you used on tour video???
Thanks 😊😊😊! I used Oreo & Coconut Buttercream in this video 😉