My practice cake with the M1 rosettes on the side was a disaster. How do you keep the rosettes from falling off the side? I tried cooled crumb layer and adding a little water to the cake as glue. Didn’t work. Suggestions please.
1. If you added water to the cake as glue, it may have had the opposite effect and over moistened the edges. 2. If a frosting is not the right consistency it can also fall off the side. It needs a good crumb coat to act as the anchor for the rosettes. Use chilling in the process to help it all stay firm and in place.
@@2129823293 The problem with adding more powdered sugar is that it can mess up the fat:sugar ratio and can make it overly sweet as well as give it a less smooth consistency. Prevention of not adding liquid unless needed is better than adding in more powdered sugar.
@@thelordismyshepherd7515 The problem with adding more powdered sugar is that it can mess up the fat:sugar ratio and can make it overly sweet as well as give it a less smooth consistency. Prevention of not adding liquid unless needed is better than adding in more powdered sugar.
2 parts powdered sugar to 1 part butter, by weight. I'm a volume baker but buttercream is a must by weight. Add your extract and only enough liquid to get desired consistency. No special recipe needed :) if your room temp butter is too soft, stick your buttercream back in the fridge to stiffen it.
Just came across your video. Your tips are very helpful, and explained well. Thankyou!
You're welcome!
Thank you so much as a beginner this was so helpful thanks again.
You are so welcome!
Wow nice and beautiful, its a big help for me to improve cake
glad to help!
Wow, My friend, It's a delightful video just to watch. It looks really delicious. Thank you for delivering my happiness.
Have a nice day.
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Best tutorial on YT
Thank you so much!
Amazing !❤❤
Thank you!
My practice cake with the M1 rosettes on the side was a disaster. How do you keep the rosettes from falling off the side? I tried cooled crumb layer and adding a little water to the cake as glue. Didn’t work. Suggestions please.
1. If you added water to the cake as glue, it may have had the opposite effect and over moistened the edges.
2. If a frosting is not the right consistency it can also fall off the side. It needs a good crumb coat to act as the anchor for the rosettes. Use chilling in the process to help it all stay firm and in place.
Thank you for the video . I hope you’ll make a video on how to make firm buttercream
Love that idea!! I have some in my paid classes and free baking group but I'll add one here too!
Just add more powdered sugar if you want it firm
@@2129823293 thanks
@@2129823293 The problem with adding more powdered sugar is that it can mess up the fat:sugar ratio and can make it overly sweet as well as give it a less smooth consistency. Prevention of not adding liquid unless needed is better than adding in more powdered sugar.
@@thelordismyshepherd7515 The problem with adding more powdered sugar is that it can mess up the fat:sugar ratio and can make it overly sweet as well as give it a less smooth consistency. Prevention of not adding liquid unless needed is better than adding in more powdered sugar.
Спасибо за урок! 🌹🌹🌹
Подскажите, пожалуйста, каким кремом вы украшает торт ???
American buttercream :)
Hi there do you have a recipe for a “firm” buttercream
2 parts powdered sugar to 1 part butter, by weight. I'm a volume baker but buttercream is a must by weight. Add your extract and only enough liquid to get desired consistency. No special recipe needed :) if your room temp butter is too soft, stick your buttercream back in the fridge to stiffen it.
Very nice, perfect 👌. New sub here. Keep on connecting. Regards from Germany 🇩🇪.
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