Prevent cake bulges by icing your cake using the "Upside Down" method: th-cam.com/video/SkaHjJtn5HM/w-d-xo.html! This technique will also leave your cake with beautiful sharp edges. 😉
Thank you for this information filled video. This is by far the MOST detailed video I've watched and I've watched so many. This was so helpful. Very grateful.
Happened to me for the first time this weekend I was like wth is this?! 🙃 then I see your post (I swear my phone can read my mind) and I'm scared but grateful 😂 I think my issue was 10000% too loose buttercream! I thought I had enough but I actually ran out of icing sugar so it was a miracle I was able to even finesse finishing the cake the way I did 😅 will not be happening again!
great! thanks for all of the tips!! after you finished applying the last layer and it's all done, how do you keep the cake until the party or until the time it will be eaten? in the refrigarator? outside? and when should I prepare the cake.. a day before or it should be the same day? thanks in advance!
I always make sure my cakes are complete the day before they are due. This helps me stay stress-free! I keep them in the refrigerator until it's time to deliver. Thanks for watching!
I have a wedding cake due this saturday. I’m keeping it in the fridge once i finish frosting it, but the bride is picking it up at around 10 am and its gonna be sitting out for a long time 😳😳😳😳😳
When you say all butter buttercream do you mean no shortening? Because in hot weather like the Caribbean all butter buttercream does not end well it melts real quick, therefore adding shortening helps with that
Yes, all butter (no shortening) PLUS refrigeration. However, if you’re in a hot climate, you may want to try ganache. It’s much more stable than buttercream.
@@ruthnodecker7759 I personally don’t like using it due to the ingredients and how it tastes in buttercream icing. Also, there are some countries where shortening just isn’t available. Having an international audience, I try to be mindful of this as I create videos.
@@AsiaCoffee oh, ok...I was wondering if there was something about shortening that caused the icing blowouts. I'd be willing to exclude that if that were the case. Thank you very much!!
Only trick that I have for refrigerating is to do so in a box or other carrier. I’ve never transported a cake any farther than 45 minutes away, but whenever I do I used a Cake Porter by Innovative Sugarworks!
It depends on a few factors. First make sure that your icing is “set”. If you’re using a softer frosting/icing, placing the cake in the freezer is a good idea. Also, be sure to use the proper structure to stack your cake tiers. This video may help you: th-cam.com/video/tvOR60Bdfpc/w-d-xo.html. Best of luck and thanks for watching! 💕
Make sure that your cake is completely cooled before filing and icing. Try gently weighting the cake down after applying the “crumb coat” layer of icing and refrigerate for about 20 minutes before applying the final layer of icing! Best of luck!
Whipped cream icing is very soft and won’t be strong enough as a filling by itself; thus spilling out of the sides. If you’re layering it with strawberries, the strawberries will provide the structure you need. If you used small chunks of strawberries with your whipped icing filling last time, try using fresh strawberries halves or slivers placed close together next time. Sometimes whipped cream icing isn’t the best choice for certain kinds of cakes.... I cover this more in an upcoming video. Best of luck!
I know it’s difficult, but don’t give up if cake decorating is your passion! KEEP GOING!!! Practice icing cakes as much as you can and you will improve your craft! I believe in YOU!
Prevent cake bulges by icing your cake using the "Upside Down" method: th-cam.com/video/SkaHjJtn5HM/w-d-xo.html! This technique will also leave your cake with beautiful sharp edges. 😉
This is the best and most comprehensive explanation I’ve seen. Thank you!
Thank you! Glad you found this video helpful 💕
Thank you for this information filled video. This is by far the MOST detailed video I've watched and I've watched so many. This was so helpful. Very grateful.
I’m so glad to hear it! Thanks for watching!
Happened to me for the first time this weekend I was like wth is this?! 🙃 then I see your post (I swear my phone can read my mind) and I'm scared but grateful 😂 I think my issue was 10000% too loose buttercream! I thought I had enough but I actually ran out of icing sugar so it was a miracle I was able to even finesse finishing the cake the way I did 😅 will not be happening again!
I’m glad that the video helped you identify the problem. Your next cake will be AWESOME!
Thanks! I have to make my icing thicker!
A very helpful video, thank you x
Glad you found it helpful. Thanks for watching!
Excellent explanation!
Thanks for watching! 💕
great! thanks for all of the tips!!
after you finished applying the last layer and it's all done, how do you keep the cake until the party or until the time it will be eaten? in the refrigarator? outside? and when should I prepare the cake.. a day before or it should be the same day? thanks in advance!
I always make sure my cakes are complete the day before they are due. This helps me stay stress-free! I keep them in the refrigerator until it's time to deliver. Thanks for watching!
I have a wedding cake due this saturday. I’m keeping it in the fridge once i finish frosting it, but the bride is picking it up at around 10 am and its gonna be sitting out for a long time 😳😳😳😳😳
@@jacquie356 What time does the reception start?!? She should keep it refrigerated and sit it out 2 hours before that time.
When you say all butter buttercream do you mean no shortening? Because in hot weather like the Caribbean all butter buttercream does not end well it melts real quick, therefore adding shortening helps with that
Yes, all butter (no shortening) PLUS refrigeration. However, if you’re in a hot climate, you may want to try ganache. It’s much more stable than buttercream.
@@AsiaCoffee why no shortening?? I use 2/3 butter, I/3 shortening.
@@ruthnodecker7759 I personally don’t like using it due to the ingredients and how it tastes in buttercream icing. Also, there are some countries where shortening just isn’t available. Having an international audience, I try to be mindful of this as I create videos.
@@AsiaCoffee oh, ok...I was wondering if there was something about shortening that caused the icing blowouts. I'd be willing to exclude that if that were the case. Thank you very much!!
Loving your channel especially this playlist 👌 You're doing a wonderful job🌟 Very good explanation & reasoning of every little things 💕
Thank you for the kind words! I’m so glad to hear that you’re enjoying my videos! 💕
do you have tips or tricks for refrigerating cakes you make the day before, and then transport a long distance away (like 2 hours).
Only trick that I have for refrigerating is to do so in a box or other carrier. I’ve never transported a cake any farther than 45 minutes away, but whenever I do I used a Cake Porter by Innovative Sugarworks!
Quite helpful. Thanks
Thanks for watching!
Thank you 😊 very helpful
So glad you enjoyed the video! 😀
Hi good morning very very useful tips your are giving thank you very much 🥰🥰🥰👍👍👍👍expecting more and more please upload new 🙏🙏🙏
I’m so glad that you’re enjoying the videos on my channel. There’s more to come! 💕
Can i put my cakes in freezer so that i can easily hold it and put on the bottom tier?
It depends on a few factors. First make sure that your icing is “set”. If you’re using a softer frosting/icing, placing the cake in the freezer is a good idea. Also, be sure to use the proper structure to stack your cake tiers. This video may help you: th-cam.com/video/tvOR60Bdfpc/w-d-xo.html. Best of luck and thanks for watching! 💕
Plz tell me y my whip cream cracked
Can I use whipping cream .? Also elobrate about cracks in cake made of whipping cream .
Yes, you can ice a cake in whipped cream! I’m guessing that you’re experiencing cracks and not bulges, right?
@@AsiaCoffee yes I am experiencing crack on my cake that is made up of non dairy whipping cream. Why is it so ?
How long should we let our cake rest to avoid air bubbles 😩
Make sure that your cake is completely cooled before filing and icing. Try gently weighting the cake down after applying the “crumb coat” layer of icing and refrigerate for about 20 minutes before applying the final layer of icing! Best of luck!
What about whip cream for a filling with strawberries?? That happend to my cake
Whipped cream icing is very soft and won’t be strong enough as a filling by itself; thus spilling out of the sides. If you’re layering it with strawberries, the strawberries will provide the structure you need. If you used small chunks of strawberries with your whipped icing filling last time, try using fresh strawberries halves or slivers placed close together next time.
Sometimes whipped cream icing isn’t the best choice for certain kinds of cakes.... I cover this more in an upcoming video.
Best of luck!
Thank you for your response!!
My my cake cream cracked after 1 day
Totally off topic but she has lovely skin, lips and teeth.
Thank you! 😊
I've literally had every single one of these issues! 😓😓😓 very embarrassing!!!!!
I know it’s difficult, but don’t give up if cake decorating is your passion! KEEP GOING!!! Practice icing cakes as much as you can and you will improve your craft! I believe in YOU!