I’ve dabbled in decorating cakes before, but it was my friend who has created some real works of art, who convinced me to try taking my otherwise simple cakes to the next level. You are a really good teacher, and are now inspiring me to try more challenging decorations. ☺️
At an old (decades ago) Wilton class, the instructor told us to whip just the butter/shortening with the mixer for a few minutes. This whipped it up well. Then add the rest of the ingredients but don't over-mix. Over-mixing with the sugar in it creates those air bubbles that are hard to get rid of.
Hello! Thanks for this short tutorial but I have this problem with the buttercream changing from cream to yellow when put in to chill and touched with a scraper. Even the fresh buttercream turns yellowish when scraped to smoothen. How do I prevent that from happening?
@@SugarandSparrow I use either italian buttercream or swiss buttercream. Colors deepen when scraped or touched if cake comes right out of the fridge/chiller. My scraper is neither warm nor cold. A gender reveal cake colored a very pale green turned out 2 shades darker. I had to repeat the whole thing. 😬😵 This only really happens when coming from the fridge. Condensation perhaps?
Is there a certain recipe you use for the buttercream I use the Wilton ready to use one and I can’t get this level of smoothness maybe I press to hard idk?
Hello! I was wondering if you wouldn't mind helping me with a small issue. I've bought some vegan frosting, and I am aware it is very sweet. I would like to tone down the sweetness and the richness without ruining the texture, do you by chance have any suggestions? You're videos have been absolutely incredible by the way, I am making your pink and orange watercolour drip cake for a birthday party!
You could try making it yourself using vegetable shortening and icing sugar and boiling water. There's youtube tutorials I saw. It would probably still be pretty sweet I'm guessing as the ratios are 50 fat, 50 sugar. The meringue ones are out being vegan.
Hi there! Add more buttercream to the sides and use a softer touch when smoothing the cake, it sounds like you're scraping too much off when smoothing.
I'm just going to be honest, this video didn't help me at all. What did help me was learning that my icing was too thick. Thin it out with heavy whipping cream. I could follow all the steps in this video and still not be able to get a smooth cake whatsoever. It's just not that easy. It comes down to the thickness of the frosting you're putting on your cake. The vast vast vast majority of icing recipes out there are going to give you a very chunky icing which is absolutely impossible to smooth down, even with all of her tips.
Do you do 2 top coats? Crumb coat, top coat and then the final thin coat? I struggle with getting the top edges of the cake smooth, the sides are fine. Maybe my one top coat is too thick? So much trial and error in making cakes 😂
Hi Sophie! I crumb coat, refrigerate, top coat, then if I need another final thin coat because the top coat wasn't as smooth as I want it to be I'll add that after refrigerating the top coat.
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
I’ve dabbled in decorating cakes before, but it was my friend who has created some real works of art, who convinced me to try taking my otherwise simple cakes to the next level. You are a really good teacher, and are now inspiring me to try more challenging decorations. ☺️
Thanks so much, Lola!
This is the best video to get a smooth edge. I seen soo many online and the first coat is so important thank you for this
Sooo helpful ! I struggle so much with smoothness
Thanks i made a cake today of which i got the complaint of it not been smooth enough, but this serve s well thanks 🙏🙏
It's really a great thing i find this video. Thank you sooo much ❤ for the tips
Thanks for this! I will definitely try this
At an old (decades ago) Wilton class, the instructor told us to whip just the butter/shortening with the mixer for a few minutes. This whipped it up well. Then add the rest of the ingredients but don't over-mix. Over-mixing with the sugar in it creates those air bubbles that are hard to get rid of.
Yes! Always keep the mixer on low speed when adding the powdered sugar and for the rest of the recipe.
Thanks 🙏🙏😊
Will try soon. Thanks for sharing ❤
great hack thanks for sharing!
Do you use more liquid to make this buttercream smoother
Thank you, Whitney!
Great video! Can you share the recipe for your butter cream please?
You are a freaking genius!!!! Thank you!!!
So helpful !!! 😍😍😍
Thank you so much! I needed this
Thank you
You ROCK!
Im new to this! I have made and frozen the cakes ahead of time, should i defrost before crumb coat or crumb coat frozen?
My buttercream always looks shiny and that makes it not look as nice. How can I fix that?
Perfection✨
Hello! Thanks for this short tutorial but I have this problem with the buttercream changing from cream to yellow when put in to chill and touched with a scraper. Even the fresh buttercream turns yellowish when scraped to smoothen. How do I prevent that from happening?
Interesting! I’ve never had that happen before. What kind of buttercream are you using? And is your scraper heated up or cold when you’re smoothing?
@@SugarandSparrow I use either italian buttercream or swiss buttercream. Colors deepen when scraped or touched if cake comes right out of the fridge/chiller. My scraper is neither warm nor cold.
A gender reveal cake colored a very pale green turned out 2 shades darker. I had to repeat the whole thing. 😬😵
This only really happens when coming from the fridge. Condensation perhaps?
@@periwinklepony5625metal scraper or does it also happen with a plastic scraper?
Is there a certain recipe you use for the buttercream I use the Wilton ready to use one and I can’t get this level of smoothness maybe I press to hard idk?
What can I use if I don't have a metal bench scraper?
Hello! I was wondering if you wouldn't mind helping me with a small issue. I've bought some vegan frosting, and I am aware it is very sweet. I would like to tone down the sweetness and the richness without ruining the texture, do you by chance have any suggestions? You're videos have been absolutely incredible by the way, I am making your pink and orange watercolour drip cake for a birthday party!
You could try making it yourself using vegetable shortening and icing sugar and boiling water. There's youtube tutorials I saw. It would probably still be pretty sweet I'm guessing as the ratios are 50 fat, 50 sugar. The meringue ones are out being vegan.
I always struggle with getting a flat top on my cakes even tho the cakes are baked flat. The icing is always domed a little.
What’s the white stuff between the cake layers before you add the buttercream. ? Is it frosting or icing?
It's buttercream just without color added. Here's the recipe I use: sugarandsparrow.com/vanilla-buttercream-recipe/
What kind of buttercream did you use In this video? American?
I suscribe.!! 😋
When um smoothing the cake in some some pots my cake is visible. How can i fix. All icing comes to the smoother tool
Hi there! Add more buttercream to the sides and use a softer touch when smoothing the cake, it sounds like you're scraping too much off when smoothing.
I'm just going to be honest, this video didn't help me at all. What did help me was learning that my icing was too thick. Thin it out with heavy whipping cream. I could follow all the steps in this video and still not be able to get a smooth cake whatsoever. It's just not that easy. It comes down to the thickness of the frosting you're putting on your cake. The vast vast vast majority of icing recipes out there are going to give you a very chunky icing which is absolutely impossible to smooth down, even with all of her tips.
Thank you ♡
Thank youu
Anything else that can be used to thin it out? Thx
@@laurenl8664you can use milk. You can even use water!
is too sugary how can I delute it
Do you do 2 top coats? Crumb coat, top coat and then the final thin coat? I struggle with getting the top edges of the cake smooth, the sides are fine. Maybe my one top coat is too thick? So much trial and error in making cakes 😂
😢😢😢😢😢😢😢😢
😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢
Hi Sophie! I crumb coat, refrigerate, top coat, then if I need another final thin coat because the top coat wasn't as smooth as I want it to be I'll add that after refrigerating the top coat.
So 3 layers ?
🥺❤️
I wanna be a cake decorator tried to make a cake today for my birthday and omg it was a shit show 🤣