So beautiful! The flavor profile sounds amazing. This is baked on a sheet pan correct? I was trying your cake calculator but letter/number wasn’t on there. Could I freeze the night before and then decorate the next day? Thanks so much. You’re amazing!
Is there a need to brush simple syrup on the sides of these cakes seeing as they are naked? I will be using your recipe and serving that afternoon. TIA
hi! I love your channel I’m literally watching all your videos because I’m trying to bake a cake for my cousin😭 I was wondering if I can do this but with a whipped filling? I think they call it a chantillí filling? Or do you recommend using a buttercream for better tastes?
You got this. You can use chantilly - it's just essentially whipped cream with a bit of sugar and vanilla. The one issue you'd be running into with that is stability. You can stabilize a Chantilly with gelatin or sometimes mascarpone cheese, but really, it's best eaten within 24-48 hours. It is also softer as a frosting, and takes a little care when using to fill a later cake like this one. It also requires refrigeration. Doable though! So buttercream is a whole different taste and texture. On one hand you've got stability that far exceeds Chantilly (it's great between layer cakes), and it lasts long time at room temp. But some people find it too buttery, too sweet, too thick.... some people love it! It's a totally up to you. My fav is Swiss Meringue Buttercream, cuz it's not too sweet. Girl... you beat me by about a week - I was going to film a whipped cream 101 video. 😉 But I hope this helps! And your channel!!.... you have a BEAUTIFUL family🥰
@@Sugarologie omg thank you so much for getting back to me so quickly!! You’re amazing 😍😍. I’m stuck on all your videos lol, I just started making little cakes here and there for family and friends. They taste good but you know I’m still learning new things. Thank you so much 🥺🥺
This one would prob take me 2-3 hours if I worked at my normal speed. ThoughI often make stuff ahead of time, like the cake the day before so I can spend more time the day of fussing on decorations ;)
@@Sugarologie would you know how much would this weigh? I bake them for selling and someone was asking how much it weigh? 2lbs or 3lb?? I have no idea. I would appreciate if you know if not thats ok too thanks 🙂🙂
So it depends on your frosting mostly - I used condensed milk buttercream and left it out all day - it didn't melt or anything. If you do SMBC, that's safe to leave out at room temp for a few days. The only thing you have to worry about are the sides since they're exposed, so brushing with a sugar syrup will help if you're not serving in the same day. Whipped cream cakes I would def keep cold.
That's one of the smaller numbers, so my guess would be 6-8 slices for adults. (Compared to like, a number 3 or 8, which would probably give about 10 slices, if that makes sense :) )
Hmm it's hard for me to see exactly since every computer will be different, but most times there is something called "printer settings" and you can select that the image you wish to print will fill up the whole page. It's usually after you push the print button and the little window comes up to make sure your printer is correct, etc. Just make sure it's set to the whole page or at least 100%.
You're website is so helpful!! Question I see many people use simple syrup on cakes im confuse some put it and others dont. when is simple syrup good to use on ?
Thanks Stephanie! Simple syrup is a way to add moisture and flavor to cakes. Two questions you can ask yourself if you want/need a simple syrup: WHEN ARE YOU SERVING THE CAKE? If you need to serve it later (like a day or two later) then adding a syrup will make sure you cake stay nice and moist. WHAT IS YOUR TYPE OF CAKE? European style sponges (which are the ones that use egg whites to lift the cake, not baking soda or powder) typically are on the drier side. They benefit from simple syrups. However you can also syrup purely to impart flavor, which is what I did in this video. I wanted a really lemon-ey cake! You can use all kinds of creative syrups, coffee flavored, fruit flavored, candy flavored! (Sorry for the CAPS, I'm not yelling but trying to make this easy to read since it's in youtube comments 😁) happy baking!
![⭐ฮิตในTikTok!! ( หมูเด้ง MooDeng ) Ver. แดนซ์โจ๊ะๆ ReMix BY [ ดีเจกิต รีมิกซ์ ]](http://i.ytimg.com/vi/3krsyfWUeHU/mqdefault.jpg)
I’m doing this for my anniversary with my boyfriend along with his new carnivorous plant I bought him☺️ I’m so excited !!
That’s awesome! Carnivorous plant! Wow that’s so creative. Hope it goes well and Happy Anniversary 🎊💕
Gd Bless you! Thank you for the tip to freeze the cake before arranging. I was struggling before.
Super beautiful!!!! Thank you soooooo much for your videos!!!!!
You are so welcome!
I love this! Such beautiful decorations
Thank you!! 😊
Love your cakes.Thank you for sharing.I will give it a go.
So beautiful! The flavor profile sounds amazing.
This is baked on a sheet pan correct? I was trying your cake calculator but letter/number wasn’t on there. Could I freeze the night before and then decorate the next day? Thanks so much. You’re amazing!
Thanks for the number n letter templates
Is there a need to brush simple syrup on the sides of these cakes seeing as they are naked? I will be using your recipe and serving that afternoon. TIA
hi! I love your channel I’m literally watching all your videos because I’m trying to bake a cake for my cousin😭 I was wondering if I can do this but with a whipped filling? I think they call it a chantillí filling? Or do you recommend using a buttercream for better tastes?
You got this. You can use chantilly - it's just essentially whipped cream with a bit of sugar and vanilla. The one issue you'd be running into with that is stability. You can stabilize a Chantilly with gelatin or sometimes mascarpone cheese, but really, it's best eaten within 24-48 hours. It is also softer as a frosting, and takes a little care when using to fill a later cake like this one. It also requires refrigeration. Doable though!
So buttercream is a whole different taste and texture. On one hand you've got stability that far exceeds Chantilly (it's great between layer cakes), and it lasts long time at room temp. But some people find it too buttery, too sweet, too thick.... some people love it! It's a totally up to you. My fav is Swiss Meringue Buttercream, cuz it's not too sweet.
Girl... you beat me by about a week - I was going to film a whipped cream 101 video. 😉 But I hope this helps! And your channel!!.... you have a BEAUTIFUL family🥰
@@Sugarologie omg thank you so much for getting back to me so quickly!! You’re amazing 😍😍. I’m stuck on all your videos lol, I just started making little cakes here and there for family and friends. They taste good but you know I’m still learning new things. Thank you so much 🥺🥺
This is awesome, thank you!
You're very welcome!
Thank you so much. You are a star!!!!
Thank you much for the templates! Print them on an 8x10 right?
Wow that's amazing 😍.. have you tried making the letter and number cakes in the cookie form ? It's also popular now as well
Yes I have! I use tart dough and it's so yummy. I love putting fruit inside like a big fruit tart :)
This is so cute!! How long would you say this process took you from start to finish?
This one would prob take me 2-3 hours if I worked at my normal speed. ThoughI often make stuff ahead of time, like the cake the day before so I can spend more time the day of fussing on decorations ;)
@@Sugarologie Thank you!!
Good afternoon, what’s the average size of the numbers? Is that number 2 twelve inches on a half of sheet of cake.
For how long do you recommend freezing it?
For about an hour works for me. You just need it be firm enough to handle so that when you pick it up, it' won't break easily. :)
I'm actually looking for this lemon buttermilk cake recipe on your website, but can't find it. Is this a retired recipe?
Ah yes, I’m reformulating the cake recipe. It wasn’t lemony enough for me. If it helps I can add the old one to the retired section
@@Sugarologie thank you for replying! Yes that'd be super helpful !
So beautiful!
Thank you ❤️❤️❤️
Baby sis, Are you going to make me my 52 birthday cake!
Malynn Patterson I thought it was 25
Tasty Pastry Kitchen you’re so sweet sis! Oh so I’m younger than you😘
hi i love your videos. would you be able to send me a link for the pipe you use? thank you
Yes, try here:
www.tastypastry.kitchen/pages/recommended-baking-tools/
And let me know if you're looking for specific one not listed 🙂
Great video. Thx
Love this. How many servings per cake for this size?
About 10 dessert portions for an adult, I'd say 😍
@@Sugarologie thank you . Your channel is the most helpful content. I made a number cake and its a hit thanks to you and your templates
That's so wonderful!
@@Sugarologie would you know how much would this weigh? I bake them for selling and someone was asking how much it weigh? 2lbs or 3lb?? I have no idea. I would appreciate if you know if not thats ok too thanks 🙂🙂
How do you keep this from drying out?
This is amazing. I'm doing this for my sister. Do I have to refrigerate the cake after assembly? How long can it be out for once it's decorated?
So it depends on your frosting mostly - I used condensed milk buttercream and left it out all day - it didn't melt or anything. If you do SMBC, that's safe to leave out at room temp for a few days. The only thing you have to worry about are the sides since they're exposed, so brushing with a sugar syrup will help if you're not serving in the same day. Whipped cream cakes I would def keep cold.
Hello, the number is not showing.
Thanks
How many does the number 7 cake serve?
That's one of the smaller numbers, so my guess would be 6-8 slices for adults. (Compared to like, a number 3 or 8, which would probably give about 10 slices, if that makes sense :) )
the number that i printed out didn’t fill the whole sheet of paper
can you help me figure out what I’m doing wrong?
Hmm it's hard for me to see exactly since every computer will be different, but most times there is something called "printer settings" and you can select that the image you wish to print will fill up the whole page. It's usually after you push the print button and the little window comes up to make sure your printer is correct, etc. Just make sure it's set to the whole page or at least 100%.
You're website is so helpful!! Question I see many people use simple syrup on cakes im confuse some put it and others dont. when is simple syrup good to use on ?
Thanks Stephanie! Simple syrup is a way to add moisture and flavor to cakes. Two questions you can ask yourself if you want/need a simple syrup:
WHEN ARE YOU SERVING THE CAKE? If you need to serve it later (like a day or two later) then adding a syrup will make sure you cake stay nice and moist.
WHAT IS YOUR TYPE OF CAKE? European style sponges (which are the ones that use egg whites to lift the cake, not baking soda or powder) typically are on the drier side. They benefit from simple syrups.
However you can also syrup purely to impart flavor, which is what I did in this video. I wanted a really lemon-ey cake! You can use all kinds of creative syrups, coffee flavored, fruit flavored, candy flavored! (Sorry for the CAPS, I'm not yelling but trying to make this easy to read since it's in youtube comments 😁)
happy baking!
Thank you so much !
What size are the numbers
How many people do you think this would serve?
Probably about 6-8 adults, with generous slices :)
How much do u think u will charge for this one?