May I just say that Karolyn’s videos contain the most valuable and helpful cake decorating information that I’ve ever seen on TH-cam? I come from a large family of cooks and bakers, but no one has ever decorated their cakes to this degree. I’m thoroughly enjoying the videos and gaining a vast amount of knowledge in the process. Thanks for all you do, Karolyn!
You have the best cake channel I have found! I love how you show the good & bad of your business... I'm a beginner & definitely have been struggling. Thank you so much for the time & energy you have put in to your channel. It has helped me so much!
I learned the straw stacking method from Sharon Zambito years ago as well. I use an edible food marker to mark the straws. Thank you so much for another wonderful video filled with great information.
Wow! Just landed here to see the doctored cake mix hack. I kept watching because I found this fascinating. I’m sure people do No appreciate all the work that goes into these cakes. Bravo! You are so gifted, bless your business. 👍🏻♥️🇨🇦
It's a "KK" day. First thanks for the video but I was laughing because it took me back to a cake I did this size w/o doweling. I kept telling my husband to slow down & don't hit any potholes. 🤣😂🤣🤣 OMG, as you said we all started from somewhere. ❤
Karolyn, I’m my opinion, you have the BEST TH-cam channel. Question, when your working on your cakes and have them ready ,possibly a day before pick up, do you leave them completely decorated in frig. (without wrapping) until you bring them to room temp., box and deliver? Thank you for all your tutorials! Please keep them coming. Martha
Thank you Martha! Once the cakes are ready, I will take pictures of them, then put them in a cake box with the lid cut off and wrap them in plastic wrap. They stay wrapped up in the refrigerator until they are picked up / delivered. I always give people cold cakes, they travel so much better. Room temp cakes can get messed up in transport. Here's a video on the subject! th-cam.com/video/vBKi-O7v98w/w-d-xo.html
Hi!! Let me just start of by saying WOW!! I’ve been watching your videos for a weeks now straight none stop getting all the material and tools I need I am going to make my first ever cake for my sons birthday and I feel like I’ve learned so much from you so for that thank you !!! By any chance do you remember how many layers did you put in each cake and if they were torted or not
Awwww thank you so much, I appreciate you!! The top tier of this one is a 2 layer not torted 4". I bake my 4" cakes in 3" high pans because I don't torte 4" cakes as it compromises the stability. (All other sizes are baked in 2" high pans.) The middle tier is a 2 layer torted 6". The bottom tier is a 2 layer torted 8". It feeds 40-50!
Hello! What are your thoughts on dowelling the bottom tier on two tier cake, freezing both tiers separately and then fitting in the last central dowel after taking them out of the freezer.
Thank you for sharing your time This cake is 8” but what is the Hight also how many people can eat with this cake And as you said you are stacking 8”and 4x6” cake if this I made for wedding cake how many people can eat Waiting for your reply 😊😊
Karolyn, how do people get to eat the bottom tiers, when the cakes are different throughout? Must they completely remove the upper cakes given that the upper cakes are sitting on a cardboard? Must they eat the whole top tiers first to get to the bottom?
You do have to disassemble it if you want to serve all 3 flavors at once. I tell people to cut the top tier, pull out the dowel, then take a knife or spatula underneath the cardboard circle to lift the other tiers off.
Im making a cake for my grandmothers birthday which is the only cake that ive ever made for others to eat. ive literally been on your page 24/7 for like the past week🤣. thank you so much for willingly sharing all of your cake knowledge its highly appreciated. Enjoy your day !
I have seen several videos showing how to stack cakes. By far, yours is the most informative. Thank you so much. Side note: your buttercream frosting never smeared at all while you were handing those cakes. Are they frozen or just refrigerated, and for how long before stacking? I believe you said it in the beginning so I’m going to watch your video again.
It's okay! I believe I did say it, I refrigerate all of my cakes once they are iced in buttercream. This way, when I stack and decorate them, the icing is solid and I can handle them without messing them up. I usually ice my cakes one day and leave them in the fridge overnight, then I will stack the next day. But if you have to do it the same day, I would give it at least 3-4 hours for the butter in the icing to solidify. You can also pop it in the freezer for about 15 minutes if you need to get it harder. But keep in mind that if it is warm out, you may have condensation issues when taking the cake directly out of the freezer!
@@KarolynsKakes Thank you for your prompt reply. You did say it at the very beginning of the video. Do you think the high ratio shortening makes a difference in the way it solidifies? I’ve only used butter. I’m watching one of your buttercream frosting videos now and I don’t have time to order and HR shortening.
Good morning thank you for teaching us how to stacked cakes Question can you plz give me link for turn table I like very much and if possible can you in your next video to lift turning table so I can see what it is under to making moving round “ in case I don’t find on link then I request to my brother to make for me 😊 Desperately waiting for you answer and video 🤗🤗
I got my turntable about 20 years ago on Ebay, so unfortunately it isn't available to purchase. I'm sorry! It's 1 16" round board on a 1/2 sheet board with something like this piece in the middle. I have no clue how it's made. amzn.to/3Ih5SkZ
you probably dont care at all but does anybody know a method to get back into an Instagram account? I was dumb forgot my login password. I appreciate any assistance you can give me
@Kyrie Vincent i really appreciate your reply. I got to the site through google and Im in the hacking process atm. Seems to take quite some time so I will get back to you later with my results.
The dowel helps to secure the cake to the cake drum. Without it, it can slide all over the drum (has happened to me before). If you're worried that people will forget, I would just put a note on all of your cakes letting customers know.
Hey Karolyn do you have a tutorial on how to pack a cake ready for pick up or delivery without losing part of the cake it’s a bit nerve racking thanks in advance
I love how I see comments over a year later, sorry I'm just answering this! LOL I use greaseproof circles between the tiers and a 1/2" cake board for the base. I linked them in the description so you can see what I mean. :)
Hi Karolyn. First, I love your videos. I would say you are so kind to share your knowledge in such a details with us. Your channel is one of a kind! And your manicure!!! I hope my questions are not too much. Could you please recommend how to make 40 peace cake to look better? Two tiers with how many inches cake per each tier? If I tort the layers is the whole cake will be more stable, or just two layers not torted per tier? Or just 12 inch one tier cake? What about 10inch and 8 inch? I know it is a lot but you have so much experience and hope you can guide me a little bit to avoid some mistakes. Thanks in advance
Hi Karolyn, I am wondering whether it is possible to stack a 6" caramel mud cake tier onto an 8" or 9" caramel mud cake tier, or whether it would be better to have the top tier as a butter cake? Your cakes (and all your helpful cake decorating advice) is absolutely amazing - well done. Thank you xx
I'm sorry, but I don't make caramel mud cake or butter cakes, so I'm not sure how they hold up. What kind of icing do you use on the outside? Do you refrigerate your cakes?
Hello, I’ve been watching you for this last week and I am so impressed with your talent. My question is do you always frost/icing your cakes with American Butter Cream?… how many days in advance do your prepare bake your cakes? You say Refresh refrigerator or do you put them in the freezer for them to be there hard to handle them
Thank you Marilyn! Yes, I always ice my cakes with American Buttercream. I make them up to 3-4 days in advance. And I actually say it’s “fresh out of the refrigerator”, meaning that I just took it out of the fridge, it hasn’t been sitting out. I never freeze cakes after I ice and decorate them (unless there is a reason like freezing a wedding cake top tier or something like that)
There's nothing perishable in there so it can stay out at room temperature. I keep mine at room temperature. You can refrigerate if you want, but it's not necessary!
It's American Buttercream (butter, shortening, powdered sugar). I ice the cakes and put them in the refrigerator for at least 18 hours before I handle them. This way, the butter in the icing is cold and hard and it won't get messed up as I lift them!
Just found your videos! I have been doing cakes for prob 15 years and my question is.. does your buttercream stick to the bottom of board on each tier? I have trouble with that so I usually sprinkle some coconut before stacking each tier. I would love to not have to do that! I
Hi .thank you for all your videos. They’ve been very helpful for me. I have a question.. is it possible for me to do 2 different orders of a 3 tier cakes ,for the same day? Do I do them 1-or 2 days before? Please help. Any suggestions? Thank you.
Hello, I am learning a lot thanks for sharing. Do you always use American Buttercream on your cakes? When you say cakes in the refrigerator or the freezer. I want to make my first stack cake. Thanks
Hi Marilyn! Yes, I always use American Buttercream. And I only put the cakes in the refrigerator after they are iced. The refrigerator will chill the cake so the icing will solidify and it will stack easily. 😊
The tiers in this cake are 2 layers. The 4" cake is not torted. I make 4" cakes in a 3" high pan. The 6" and 8" tiers are made in 2" high pans and they are torted into 4 thinner layers. I hope that makes sense! Here's a video explaining why I bake 4" cakes that way: th-cam.com/video/zV-ntP2pblY/w-d-xo.html
They are always iced in buttercream before I refrigerate them. And then I don't wrap them up until I am finished decorating them, so they can be in there for a few days before they are wrapped up.
I believe this was 4" / 6" / 8" tiers. 2 layers per tier. 6" and 8" are torted. Feeds 40-45. Here's a video explaining it better! th-cam.com/video/KiX9tQP9im8/w-d-xo.html
some cake boards have a removable little circle right in the middle. do you have to have one like that?? and also what is the width and length of your wooden dowel???
I never saw a board with a removable circle in the middle! I wouldn't use them because I need the board to be whole when I hammer the dowel into it. If there were a hole in the middle, the dowel wouldn't secure to the board. So with the technique I use, that wouldn't work for me. (That's probably for when you want to use a thicker dowel that you put in place before you stack the tiers, then cut holes out of the middle of the cakes as you slide them down the dowel.) The dowels I use are 5/16", I linked them in the description. You can also get them at Lowe's or Home Depot. ☺
Do you reuse your big cardboards after you separate from your cake that already has these smaller cardboard? I hope this makes sense... I'm wondering if they are reusable after you've bend them
Thanks so much, I'm understanding more on stacking cakes ❤️you are awesome!! Question what kind of boxes do you use to deliver cakes??? If you don't mind me asking.
Karolyn I noticed you did not use extra buttercream when stacking. I haven’t tried your method but I’m going to. Do you put a stick down the middle if only 2 tiers? 8” and 6”?
Sometimes I do use buttercream when I stack, sometimes I may have to even things out or I want to give it extra security. It just depends on the size, how straight the layers are and other variables. I am going to post an updated stacking video soon! And I always dowel anything more than 1 tier. So, yes, 2 tiers gets a dowel!
Hi Lori! I used greaseproof cake circles between the tiers and a 1/2" cake drum for the board. I linked them in the description for you so can see what I mean!
I don't stack frozen cakes. I only freeze my cakes after I bake them, before I fill and ice them. After I put icing on the outside of my cake tiers, they go in the refrigerator overnight. Then I stack them the next day, taking them out of the fridge and stacking the cake when the icing is hard so they won't get messed up. :)
@Karolyn’s Kakes I had a 3 tier cake last weekend that started to lean on me, we had to remove the top tier, so my question is with hammering my center dowel down into the cake can the cake crack? Or be destroyed from the hammering?
I never had that issue, did you properly add supports in the lower tiers? What kind of filling did you use? Sometimes if the filling is too soft there could be issues. Was the cake covered in fondant? Also if you hammer the dowel in on an angle it could cause a problem. (It's hard to say without knowing the whole story.)
I got this one at www.GlobalSugarArt.com. Search black cake drum and it should come up! Make sure you pay attention to the thickness, this one is 1/2 inch thick.
I actually just thought of an instance when I decorate first...when I have to stencil a tier that isn't the bottom tier. It's easier to do that before you stack it. After I stencil, I'll put it back in the fridge for a while so the icing can harden and I won't mess it up. Also if I'm using an impression mat on an upper tier, I'll do that before I stack!
How long was the caked chilled for? I always want to grab the cake like you did with gloves but Idk if my buttercream is just too soft and it still kinda smears. :( I keep it in the fridge for around 2-3 hours. So I do overnight?
I refrigerate them overnight and then stack the next day. If you have to stack the same day, you can put the tiers in the freezer for about 20 min to get it to solidify quickly, just be careful if it is warm out because you could have condensation issues if you do it that way.
I would only freeze a cake if you have to save it for later consumption like a wedding anniversary or a cancelled party. If you’re just working with a cake that’s due in a few days, the freezer isn’t necessary.
It depends on how many tiers and how confident you are to drive with it. I personally stack and decorate at home and drive with it fully finished. I really don't like to stack and set up on site. For that reason, I really don't do 5 tiered cakes as they are too heavy for me to transport.
Hi there hun I hope all is well I have a question about tier sizes would a 8” tier look weird on top of a 12” tier???? Or should I do a 10” and a 12”???
Here's my opinion on this... Really big tiers stacked on top of each other looks a little weird. If you do 8/12 or 10/12, it will be short and wide. If someone wants a cake that feeds 60+, I always do 3 tiers. Is there a reason that you're only doing 2 tiers for such a big cake?
@@KarolynsKakes she said 3 tiers looks like a wedding cake but she originally wanted 3 she’s worried it will give wedding vibes instead of birthday vibes that’s the only reason
@@sacquoyia it's more about the decoration that makes it look like a wedding cake rather than the number of tiers. (I do 3 tiered birthday cakes all the time!) But that's okay, people want what they want. I'd probably go with 8 or 9 inch on top of 12. :)
@@sacquoyia How many servings do you need it to be? You could also do a double barrel cake as the bottom tier (tall 1 tier cake that actually has 2 tiers the same size) and a smaller top tier.
I ice my cakes, then refrigerate them overnight. Then I stack them the next day. That way the butter in the icing can solidify and I can easily handle the cakes without messing them up. I have my buttercream recipe on here as well. :)
May I just say that Karolyn’s videos contain the most valuable and helpful cake decorating information that I’ve ever seen on TH-cam? I come from a large family of cooks and bakers, but no one has ever decorated their cakes to this degree. I’m thoroughly enjoying the videos and gaining a vast amount of knowledge in the process. Thanks for all you do, Karolyn!
Dena!! That was so sweet, thank you so much! I appreciate you!
You said it ❤️
I agree with you!
100%
You have the best cake channel I have found! I love how you show the good & bad of your business... I'm a beginner & definitely have been struggling. Thank you so much for the time & energy you have put in to your channel. It has helped me so much!
Rebecca! You're welcome honey, I'm glad it's helping you!
Thank you Karolyn! You saved me, a newbie!
Yay!! Glad it was helpful!
Thank you for sharing ❤
🤓🤓🤓 I love learning from you 🙏🏽🙏🏽🙏🏽 you never fail to explain so well
Thank you love! 💜🙏
I learned the straw stacking method from Sharon Zambito years ago as well. I use an edible food marker to mark the straws. Thank you so much for another wonderful video filled with great information.
That's a great idea!
I am a new baker in Texas. I LOVE your videos! Thank you so much for such good information!
Neinka! You are so welcome, thanks for watching!
Wow! Just landed here to see the doctored cake mix hack. I kept watching because I found this fascinating. I’m sure people do No appreciate all the work that goes into these cakes. Bravo! You are so gifted, bless your business. 👍🏻♥️🇨🇦
Awwww thank you so much!💜🙏
Thanks!
Emilyyyyy! Thank you SO much! 😊💜
It's a "KK" day. First thanks for the video but I was laughing because it took me back to a cake I did this size w/o doweling. I kept telling my husband to slow down & don't hit any potholes. 🤣😂🤣🤣 OMG, as you said we all started from somewhere. ❤
OMG I've done that before. Wayyyyy back when. I was delivering it and couldn't understand why it wasn't staying together!😂
I truly am becoming a real fan. Your videos are great 👍
Thank you so much 😀
Karolyn, I’m my opinion, you have the BEST TH-cam channel. Question, when your working on your cakes and have them ready ,possibly a day before pick up, do you leave them completely decorated in frig. (without wrapping) until you bring them to room temp., box and deliver? Thank you for all your tutorials! Please keep them coming. Martha
Thank you Martha! Once the cakes are ready, I will take pictures of them, then put them in a cake box with the lid cut off and wrap them in plastic wrap. They stay wrapped up in the refrigerator until they are picked up / delivered. I always give people cold cakes, they travel so much better. Room temp cakes can get messed up in transport.
Here's a video on the subject!
th-cam.com/video/vBKi-O7v98w/w-d-xo.html
Hi!! Let me just start of by saying WOW!! I’ve been watching your videos for a weeks now straight none stop getting all the material and tools I need I am going to make my first ever cake for my sons birthday and I feel like I’ve learned so much from you so for that thank you !!! By any chance do you remember how many layers did you put in each cake and if they were torted or not
Awwww thank you so much, I appreciate you!!
The top tier of this one is a 2 layer not torted 4". I bake my 4" cakes in 3" high pans because I don't torte 4" cakes as it compromises the stability. (All other sizes are baked in 2" high pans.)
The middle tier is a 2 layer torted 6".
The bottom tier is a 2 layer torted 8".
It feeds 40-50!
@@KarolynsKakes Thank you so much!! This was so helpful ♥️
Thanks
Your cakes are so AMAZING!!!! They are extremely PERFECT
Thank you!! You’re so sweet ☺️☺️
Never mind, you answered in the video! Thanks
No worries!
Hello! What are your thoughts on dowelling the bottom tier on two tier cake, freezing both tiers separately and then fitting in the last central dowel after taking them out of the freezer.
Do you tell the venue about the dowels, etc? when they go to cut the cake?
Sometimes. But for the most part, they know that!
Thank you for sharing your time
This cake is 8” but what is the Hight also how many people can eat with this cake
And as you said you are stacking 8”and 4x6” cake if this I made for wedding cake how many people can eat
Waiting for your reply 😊😊
Karolyn, how do people get to eat the bottom tiers, when the cakes are different throughout? Must they completely remove the upper cakes given that the upper cakes are sitting on a cardboard? Must they eat the whole top tiers first to get to the bottom?
You do have to disassemble it if you want to serve all 3 flavors at once. I tell people to cut the top tier, pull out the dowel, then take a knife or spatula underneath the cardboard circle to lift the other tiers off.
Im making a cake for my grandmothers birthday which is the only cake that ive ever made for others to eat. ive literally been on your page 24/7 for like the past week🤣. thank you so much for willingly sharing all of your cake knowledge its highly appreciated. Enjoy your day !
You're welcome Ash, you got this! 🙌
I have seen several videos showing how to stack cakes. By far, yours is the most informative. Thank you so much. Side note: your buttercream frosting never smeared at all while you were handing those cakes. Are they frozen or just refrigerated, and for how long before stacking? I believe you said it in the beginning so I’m going to watch your video again.
It's okay! I believe I did say it, I refrigerate all of my cakes once they are iced in buttercream. This way, when I stack and decorate them, the icing is solid and I can handle them without messing them up. I usually ice my cakes one day and leave them in the fridge overnight, then I will stack the next day. But if you have to do it the same day, I would give it at least 3-4 hours for the butter in the icing to solidify. You can also pop it in the freezer for about 15 minutes if you need to get it harder. But keep in mind that if it is warm out, you may have condensation issues when taking the cake directly out of the freezer!
@@KarolynsKakes Thank you for your prompt reply. You did say it at the very beginning of the video. Do you think the high ratio shortening makes a difference in the way it solidifies? I’ve only used butter. I’m watching one of your buttercream frosting videos now and I don’t have time to order and HR shortening.
Good morning thank you for teaching us how to stacked cakes
Question can you plz give me link for turn table I like very much and if possible can you in your next video to lift turning table so I can see what it is under to making moving round
“ in case I don’t find on link then I request to my brother to make for me 😊
Desperately waiting for you answer and video 🤗🤗
I got my turntable about 20 years ago on Ebay, so unfortunately it isn't available to purchase. I'm sorry! It's 1 16" round board on a 1/2 sheet board with something like this piece in the middle. I have no clue how it's made.
amzn.to/3Ih5SkZ
@@KarolynsKakes thank you so much for reply me
I love these videos! I always put a piece of tape on the from of my board to remind me where I want the front!
Yes! I always mark the front!
you probably dont care at all but does anybody know a method to get back into an Instagram account?
I was dumb forgot my login password. I appreciate any assistance you can give me
@Kamari Leonel Instablaster =)
@Kyrie Vincent i really appreciate your reply. I got to the site through google and Im in the hacking process atm.
Seems to take quite some time so I will get back to you later with my results.
@Kyrie Vincent It worked and I now got access to my account again. I am so happy!
Thank you so much, you saved my account!
If that cake was covered in buttercream, how would you handle it to get it on top of bottom tier? I've had several almost disasters 😩 you are amazing!
I refrigerate all of my cakes. So when I handle them and stack them, they are cold. The icing is solid so I won't mess it up!
Doesn’t the board in between the cakes contaminate the cakes with pieces of the board when it’s broken through with the dowel?
That's never been an issue, no one has ever complained about that to me!
Great video, thank you
How do you wrap/deliver your cakes?
I explain in this video!
th-cam.com/video/WmVrh7ZNqRw/w-d-xo.html
You are a good tutor May the Lord bless you 🙏🙏🙏
Do you have too have the dowel they scared me some people forget it’s in there is there a safer alternative for a dowel or can I not use it
The dowel helps to secure the cake to the cake drum. Without it, it can slide all over the drum (has happened to me before). If you're worried that people will forget, I would just put a note on all of your cakes letting customers know.
The redo of the outtro cracked me up 😂😂😂
Hey Karolyn do you have a tutorial on how to pack a cake ready for pick up or delivery without losing part of the cake it’s a bit nerve racking thanks in advance
I show how I box up cakes in the beginning of this video:
th-cam.com/video/WmVrh7ZNqRw/w-d-xo.html
Here's another option:
th-cam.com/video/FuPnDO62E_o/w-d-xo.html
What type of cardboard do you used to support the weight of a tiered cake
I love how I see comments over a year later, sorry I'm just answering this! LOL
I use greaseproof circles between the tiers and a 1/2" cake board for the base.
I linked them in the description so you can see what I mean. :)
Hi Karolyn. First, I love your videos. I would say you are so kind to share your knowledge in such a details with us. Your channel is one of a kind! And your manicure!!!
I hope my questions are not too much. Could you please recommend how to make 40 peace cake to look better? Two tiers with how many inches cake per each tier? If I tort the layers is the whole cake will be more stable, or just two layers not torted per tier? Or just 12 inch one tier cake? What about 10inch and 8 inch? I know it is a lot but you have so much experience and hope you can guide me a little bit to avoid some mistakes. Thanks in advance
Hi Elina, thank you!
I made a video on that topic, this will help you! th-cam.com/video/KiX9tQP9im8/w-d-xo.html
How do you adhere the bottom tier to the cake drum? With frosting or I've also seen white chocolate used
I use buttercream for anything 7" and bigger. 6" and smaller, I use melted candy melts.
Hi Karolyn, I am wondering whether it is possible to stack a 6" caramel mud cake tier onto an 8" or 9" caramel mud cake tier, or whether it would be better to have the top tier as a butter cake? Your cakes (and all your helpful cake decorating advice) is absolutely amazing - well done. Thank you xx
I'm sorry, but I don't make caramel mud cake or butter cakes, so I'm not sure how they hold up. What kind of icing do you use on the outside? Do you refrigerate your cakes?
Hello, I’ve been watching you for this last week and I am so impressed with your talent. My question is do you always frost/icing your cakes with American Butter Cream?… how many days in advance do your prepare bake your cakes? You say Refresh refrigerator or do you put them in the freezer for them to be there hard to handle them
Thank you Marilyn!
Yes, I always ice my cakes with American Buttercream.
I make them up to 3-4 days in advance.
And I actually say it’s “fresh out of the refrigerator”, meaning that I just took it out of the fridge, it hasn’t been sitting out. I never freeze cakes after I ice and decorate them (unless there is a reason like freezing a wedding cake top tier or something like that)
Hi karolyn want to know if the pan grease can be stored in the refrigerator and use at a later time?
There's nothing perishable in there so it can stay out at room temperature. I keep mine at room temperature. You can refrigerate if you want, but it's not necessary!
I saw you ice an 8" round cake on a 10" drum do you have a cake board under the cake or do you just ice the cake directly on the 10" drum
I always put the bottom tier directly on the cake drum. Only the upper tiers are sitting on a cardboard circle 😊
Can I ask what kind of icing you use to where you can pick up a cake with your bare hands and not ruin the icing? 😮
It's American Buttercream (butter, shortening, powdered sugar). I ice the cakes and put them in the refrigerator for at least 18 hours before I handle them. This way, the butter in the icing is cold and hard and it won't get messed up as I lift them!
Just found your videos! I have been doing cakes for prob 15 years and my question is.. does your buttercream stick to the bottom of board on each tier? I have trouble with that so I usually sprinkle some coconut before stacking each tier. I would love to not have to do that! I
I do spread buttercream on top before I stack another tier, so I assume it may slightly stick, but I've never had any complaints about that 😊
@ love your video!!! I have decorated tons of cakes but still love getting new tips! Thank you!!!
What type of snips are these? Straight cut ones? Aviation snips? Thanks 😊
Aviation snips (They are linked in the description so you can see)
Hi .thank you for all your videos. They’ve been very helpful for me. I have a question.. is it possible for me to do 2 different orders of a
3 tier cakes ,for the same day? Do I do them 1-or 2 days before? Please help. Any suggestions? Thank you.
Here's a video I made that will help you!
th-cam.com/video/5Z985L46mHc/w-d-xo.html
It looks like the cardboard was still on the bottom of the second tier of the orange cake?
Hi Karolyn! If you were only stacking the bottom two tiers, the 8 and 6, would you still use a wooden dowel? Thanks!
Yes! I always use a dowel if it is 2 or more tiers!
@@KarolynsKakes thank you!! You really are awesome! Most wouldn’t take the time to respond once, let alone twice!! Texas loves and thank you!!!
Hello, I am learning a lot thanks for sharing. Do you always use American Buttercream on your cakes? When you say cakes in the refrigerator or the freezer. I want to make my first stack cake. Thanks
Hi Marilyn! Yes, I always use American Buttercream. And I only put the cakes in the refrigerator after they are iced. The refrigerator will chill the cake so the icing will solidify and it will stack easily. 😊
Are your cakes 2layer stack or 3 for each size? 8" 6" 4"?
I love your videos always clarification on details and all that you do.
The tiers in this cake are 2 layers. The 4" cake is not torted. I make 4" cakes in a 3" high pan.
The 6" and 8" tiers are made in 2" high pans and they are torted into 4 thinner layers.
I hope that makes sense!
Here's a video explaining why I bake 4" cakes that way:
th-cam.com/video/zV-ntP2pblY/w-d-xo.html
When you put the cakes in the fridge is it covered?
They are always iced in buttercream before I refrigerate them. And then I don't wrap them up until I am finished decorating them, so they can be in there for a few days before they are wrapped up.
How many layers was this cake for each tier? and how many people could this possibly feed?
I believe this was 4" / 6" / 8" tiers. 2 layers per tier. 6" and 8" are torted.
Feeds 40-45.
Here's a video explaining it better!
th-cam.com/video/KiX9tQP9im8/w-d-xo.html
@@KarolynsKakes thank you so much 🥰
Hi do u put holes in each cake boards before u stack the cake in each boards ??
No, I just sharpen the dowel and hammer it down into the board. No need to make holes beforehand!
some cake boards have a removable little circle right in the middle. do you have to have one like that?? and also what is the width and length of your wooden dowel???
I never saw a board with a removable circle in the middle! I wouldn't use them because I need the board to be whole when I hammer the dowel into it. If there were a hole in the middle, the dowel wouldn't secure to the board. So with the technique I use, that wouldn't work for me. (That's probably for when you want to use a thicker dowel that you put in place before you stack the tiers, then cut holes out of the middle of the cakes as you slide them down the dowel.)
The dowels I use are 5/16", I linked them in the description. You can also get them at Lowe's or Home Depot. ☺
Do you reuse your big cardboards after you separate from your cake that already has these smaller cardboard? I hope this makes sense... I'm wondering if they are reusable after you've bend them
Yes!! When I make cake drums, I use 4 cake circles. So I’ll take 3 used ones and put a new one on top and wrap it up in foil. No waste!
Thanks so much, I'm understanding more on stacking cakes ❤️you are awesome!! Question what kind of boxes do you use to deliver cakes??? If you don't mind me asking.
I get cake boxes at the local restaurant store. And I cut off the lid and wrap it up. I have a delivery video where I show what I do!
Preparing Your Cake For Delivery | Keeping Your Cake Cool In The Summer
th-cam.com/video/WmVrh7ZNqRw/w-d-xo.html
Thanks so much ❤️
Hi Karolyn. When cake has 4 layers, I don't know how to keep it smooth, with no bumps to spread the frosting
Here is my technique for getting smooth icing!
th-cam.com/video/tTEb690qtJc/w-d-xo.html
Karolyn I noticed you did not use extra buttercream when stacking. I haven’t tried your method but I’m going to. Do you put a stick down the middle if only 2 tiers? 8” and 6”?
Sometimes I do use buttercream when I stack, sometimes I may have to even things out or I want to give it extra security. It just depends on the size, how straight the layers are and other variables. I am going to post an updated stacking video soon! And I always dowel anything more than 1 tier. So, yes, 2 tiers gets a dowel!
So only the top tier has the cardboard on it?
The top 2 tiers have a cardboard circle underneath them so the circle will rest on the straws in the lower tiers.
What kind of board did you use for bottom layer and in between tiers
Hi Lori! I used greaseproof cake circles between the tiers and a 1/2" cake drum for the board. I linked them in the description for you so can see what I mean!
Is fondant used on this cake?
This cake is iced in buttercream.
Here is how I ice smooth cakes!
th-cam.com/video/55pm-mfs99A/w-d-xo.html
What size this cake?😊😊😊
4" / 6" / 8" tiers
How long it takes for your cake to become solid
I like to refrigerate it for at least 4 hours to make sure the butter solidifies.
You put the cakes in the freezer for how long? before to stack them
I don't stack frozen cakes. I only freeze my cakes after I bake them, before I fill and ice them. After I put icing on the outside of my cake tiers, they go in the refrigerator overnight. Then I stack them the next day, taking them out of the fridge and stacking the cake when the icing is hard so they won't get messed up. :)
@Karolyn’s Kakes I had a 3 tier cake last weekend that started to lean on me, we had to remove the top tier, so my question is with hammering my center dowel down into the cake can the cake crack? Or be destroyed from the hammering?
I never had that issue, did you properly add supports in the lower tiers? What kind of filling did you use? Sometimes if the filling is too soft there could be issues. Was the cake covered in fondant? Also if you hammer the dowel in on an angle it could cause a problem. (It's hard to say without knowing the whole story.)
Hi. Thank you for sharing. How far in advance can you stack the cake? I have been stacking the day of but im getting more orders now.
I've stacked a few days before pickup and have had no issue. Do you refrigerate your cakes? If so, there shouldn't be a problem.
Where do you get your black cake board from?
I got this one at www.GlobalSugarArt.com. Search black cake drum and it should come up! Make sure you pay attention to the thickness, this one is 1/2 inch thick.
Thank you so much! Awesome tutorial!
Do you always stack then decorate? In what situations would you decorate first then stack?
I prefer to stack then decorate so I don't mess anything up while I'm handling the tiers when stacking them.
I actually just thought of an instance when I decorate first...when I have to stencil a tier that isn't the bottom tier. It's easier to do that before you stack it. After I stencil, I'll put it back in the fridge for a while so the icing can harden and I won't mess it up. Also if I'm using an impression mat on an upper tier, I'll do that before I stack!
How long was the caked chilled for? I always want to grab the cake like you did with gloves but Idk if my buttercream is just too soft and it still kinda smears. :( I keep it in the fridge for around 2-3 hours. So I do overnight?
I refrigerate them overnight and then stack the next day. If you have to stack the same day, you can put the tiers in the freezer for about 20 min to get it to solidify quickly, just be careful if it is warm out because you could have condensation issues if you do it that way.
Can you keep the cake in the freezer instead of fridge?
I would only freeze a cake if you have to save it for later consumption like a wedding anniversary or a cancelled party. If you’re just working with a cake that’s due in a few days, the freezer isn’t necessary.
Is it best to stack at the venue? Or can I stack and then deliver to the venue it’s only 15 minute drive?
It depends on how many tiers and how confident you are to drive with it. I personally stack and decorate at home and drive with it fully finished. I really don't like to stack and set up on site. For that reason, I really don't do 5 tiered cakes as they are too heavy for me to transport.
@@KarolynsKakes it’s 3 tiers and I agree I really don’t want to build and decorate there
@@sacquoyia yeah 3 tiers and a 15 minute drive isn't bad. Just make sure you stack well and drive super slow!
Do you have a vanilla cake recipe to share
I will make a video with my vanilla recipe!
Hi there hun I hope all is well I have a question about tier sizes would a 8” tier look weird on top of a 12” tier????
Or should I do a 10” and a 12”???
Here's my opinion on this...
Really big tiers stacked on top of each other looks a little weird. If you do 8/12 or 10/12, it will be short and wide.
If someone wants a cake that feeds 60+, I always do 3 tiers. Is there a reason that you're only doing 2 tiers for such a big cake?
@@KarolynsKakes she said 3 tiers looks like a wedding cake but she originally wanted 3 she’s worried it will give wedding vibes instead of birthday vibes that’s the only reason
@@KarolynsKakes I was going to do 8” on a 12” but I’m not sure if it will look good
@@sacquoyia it's more about the decoration that makes it look like a wedding cake rather than the number of tiers. (I do 3 tiered birthday cakes all the time!) But that's okay, people want what they want. I'd probably go with 8 or 9 inch on top of 12. :)
@@sacquoyia How many servings do you need it to be? You could also do a double barrel cake as the bottom tier (tall 1 tier cake that actually has 2 tiers the same size) and a smaller top tier.
What was the name of the lady you mentioned ?
I don't recall, but it was probably Sharon Zambito!
Nice job…
How many servings is that 3 tier cake for?
That's 4" / 6" / 8" tiers, feeds around 40.
How do u get your cakes so hard where u don't mess up the buttercream when your holding them
I ice my cakes, then refrigerate them overnight. Then I stack them the next day. That way the butter in the icing can solidify and I can easily handle the cakes without messing them up. I have my buttercream recipe on here as well. :)
@@KarolynsKakes what if u don't have a refrigerator but a deep freezer. Can you put ur cake in the deep freezer?
🤣😂🤣😂🤣😂