Just putting together everything to make this cake so I purchased waffle sugar cones instead of the regular sugar cones. They are sturdier than regular sugar cones. Also, I submerged the cones, one at a time, half way in water which softened them just enough so they wouldn't break. I also used my kitchen scissors which did not put as much stress on the cones. They turned out perfectly. Thought I'd pass on this tip. Thanks for such a great idea. Your cakes are always so beautiful.
Wow this is so cool I’m in fourth grade and am a mini baker😊 l made this cake for a school project and got a 100% l love your Chanel l hope to become a amazing baker like you. ❤❤❤😊
I made this very cake yesterday, November 2019, to see if I could do it, and if it came out right, I would make it for Christmas Eve when I have my whole family over. Well, I was amazed at myself! This cake came out so beautiful! Looks almost as good as yours! My husband and son loved it! I bought the straps to place around the cake pans and wow! They came out flat on top and beautiful golden color like yours. I am really impressed. Thank you for showing us how to make this beautiful cake and turning me into an awesome cake baker and decorator! I can't wait to do it again for Christmas Eve. I'm new to your channel and love your fun personality and all the wonderful things you're showing us how to make. Thank you and God bless you and your family.
@@AX-se4oq it's 213g of flour; 200g of sugar; 120 ml milk, 120 ml sour cream or yoghurt; I made it today twice but I think because of the metric system the cake was something close of a mess. The top made a crust which is very chewy - I have never had a cake turn out like this, and I bake twice a week. I blame the metric... maybe I will get cups and try again but for me it is a waste of ingredients :(
I like that you don't do everything with fondant and that you give suggestions for things like the extra yolks, it kind of bugs me when bakers seem to throw away lots of food. And the natural food coloring options, too!
@@alkasiddiqui2237 they are saying that they like that he gives ideas for things to make with the egg yolks and that he doesn't throw it away like other bakers do
"I want to have EXACTLY even cake layers...I'm a Virgo so this is how my life is." "No mess was ever made here." Oh, you are SO my spirit animal. #Virgo4Life You are officially my favorite TH-cam star. I'm spreading the word! Wishing you continued success with your channel and lots of sponsorships in 2019 and beyond.
Your technique for making a cake with baking strips and getting perfectly even layers has been the best baking advice i've ever had. Hands down the way to go. Thank you very much. I watch a lot of baking videos so that's saying a lot.
I just made this cake on the weekend for my mom's birthday. It looked incredible and it made her cry! Thank you so much for sharing your recipes and creativity with us so we can share with those we love! ^_^
Have watched this vid 3 times in 3 months. I am so excited to make this cake for Christmas 2019 I bought 3 tiny rabbits to place on top near the trees and of course complete with little bunny tracks in the icing! 😄
I made this cake for Christmas! It came out so beautiful and I placed it on a rustic slab wood slice. My family thought it was a new Christmas decoration and they were amazed that it was a cake! Thank you so much for all your tips and tutorial.
RE: buttercream, I like what I learned as French (butter)cream which is butter, superfine or granulated sugar - in mixer for ...ever 10 to 15 minutes when grit is gone add vanilla and big heaping tablespoon of cooled very thick bechamel...the measures I kind of wing-it as I lost the recipe about 20 years ago...a few people have said they really thought it was whipped cream not buttercream at all ...so, great, but when I have the time and seldom occasion for white festive kind of frosting these days, it works for me and way more stable than whipped cream. Cheers to you John! For bringing me and clearly many others a lot of joy.
Hi John! I made this cake today as a Christmas gift for my son's teacher. The cake recipe was a little different in flavor, I added warm spices, molasses, and espresso for a gingerbread latte flavor, then did the same kind of decoration that you did. It was a lot of fun to make, even when I ran out of butter cream while piping and had to free hand some of the trees using a paint brush. Since the end result is covered in "snow" no one was the wiser. It turned out super cute and very festive. His teacher was over the moon with the way it looked and the flavor combo, I even hid tiny chocolate covered espresso beans in the tree cones (per your idea from the tree cupcake video). Just wanted to let you know and thank you again for the wonderful creative recipes. Hope you have a very Merry Christmas!
@@Rose-vq1mw @Rose-vq1mw I just placed it in a cake box. Make sure when you frost that you put a dollop of frosting on the cake board before you put down your first layer to secure the cake from shifting and moving. If the cake is very tall or has a lot of weight on top, push a few straws or wooden skewers into the cake (trimming off the tops and cover with frosting. This helps the cake evenly distribute weight while keeping the layers in place (so they don't slide). Then once it is frosted between layers, and everything is even and level and secure, put on your crumb coat (a thin layer that just catches crumbs). Pop it in the fridge until the frosting sets up (when you touch it, it is no longer sticky). Lastly put the decorative layer of frosting, piping, and decorations on. In my opinion, it would be best to sit in the fridge for at least an hour before traveling so the frosting is more protected from damage. I was able to carry the box while someone else drove, so I put the trees on at home. If you aren't able to do that and have to drive, decorate it completely and do the tree cones separately, allowing them to dry. To drive, just place the cake box in the floor of your car (passenger side is best to keep an eye on it while you drive). You can even place rolled up towels around the box to keep it from shifting if you are concerned about that. Take the decorated trees cones in another little box (I would probably lay them on crumbled kitchen paper or tissue to keep them from breaking) along with a bag of the frosting and a palate or table knife, and a small sifter of powdered/confectioner's sugar (I use a tea ball for loose tea that closes) - you may even want to take the piping bag of green frosting with the star tip for touch ups to the trees. When you get to your location, unbox it, add a thin layer of frosting and add your tree cones, sticking them on with a little of the frosting. If you carry the cones separately and you are worried that they might be too 'fragile' to carry, you can always melt a little chocolate to pour into the cone. Set it in the fridge to set up, before cutting them into little trees and frosting the outsides. I hope that helps! Happy Holidays! 🌲🎄🌲
He does need a show! His recipes and tips are genius, and you can tell that his education, teaching and creative spirit have merged to form a critical mass of talent we love to experience. Only critique: John, in another recipe, when serving chicken fried steak, in Texas we serve lots of sides, but seasoned green beans, and never green peas. MAJOR Praise for the perfect steak, a technique that seems to elude most cooks, even for such a simple dish. Perhaps you can come up with a lighter version of these frontier plains recipes that don’t send everyone to the heart hospital. Even the green beans have fatback, bacon or ham in them. 😊
I live in Brazil and despite not speaking English very well, I managed to understand the whole recipe. it’s really fun to see your recipes and I’m definitely going to risk making this cake. Many people in Brazil do not like buttercream, they say it tastes very much like butter, so we use a lot of "chantyninho" whipped cream with powdered milk, condensed milk and royal icing. congratulations on the video, have my like and admiration
I tried this recipe out and my cakes came out PERFECT.... So white, moist and cakey! I've since used your recipes for most everything including Swiss meringue buttercream thank you so much for all you do with your channel.
Someone posted this cake on Facebook and I love it. I've been Googling like mad trying to find out how to make the Christmas trees. I could tell they had something under them to give them shape but didn't know what it was. Ice cream cones!! This is a great video and I'm going to give this a try next Christmas. Thank you for posting this tutorial.
Thank you for this wonderful idea. I made three 8” cakes last Christmas. I made one for a party, one for my hairdresser (after I showed her a picture I had taken) and one for my cousin’s Christmas Day birthday. They were such a nice change from flowers! You are a great teacher!
U are just magical...u can make anything happen in the world of baking..I couldn't take my eyes off that amazing Christmas cake.it looked heavenly.. indeed it was a magical Christmas cake worth giving it a go...
Really enjoy your videos, your sense of humor, knowledge of cooking, explation of why you should use certain utensils when making this particular recipe you are working on.
I learned how to make this cake in Cake decorating school. It is a fun cake to make. I made the cake chocolate with peppermint flavoring and it was a big hit for a community party where I was living at at the time. I love your show Preppy Kitchen and have shared it with others.
After a long, stressful day I go on You Tube and see this video. I laughed so hard for the duration of the video. You have helped me in so many ways and for that I thank you! I will save this video as my go to when I’m feeling down in the dumps. ❤️
you read my mind!!! i needed to make a christmas cake for my dad and i loveeeee the trees on the cake! and there is no real baking without a messy kitchen its a sign of some hard work!!
I can't wait to try this one. You are my FAVORITE cook!!! And you have saved me from making ugly cakes!! I look forward to every video. My favorite on TH-cam....Thank you for taking the time to cook and instruct us. God bless.
I love your videos & agree with others about loving the fact you favor buttercream over fondant. Plus your videos are charmingly edited. Thanks for all your work!
Another beautiful cake! You are so fun to watch and give so many good tips for an amateur baker like myself. Thank you for your delightful videos. (And thank you for being "sweet" to American Buttercream!)
Hi John! I just love this cake and plan to make it for a party next weekend. You make things look so easy. What a talent. I appreciate you knowledge, your creative talent and good humor. Merry Christmas to you and yours - and many thanks!
Oh my goodness John! You made that cake looks so easy but I know it's not. I need to get the bands to go around my cake pans. I love all the tips that you give and you're very honest about demonstrating how to do it. So some icing sugar it's on the counter you cleaned up I love that. I just really enjoy your videos thanks so much for offloading this and showing us. Hugs
I made this cake for my woman's group this past Thursday and it was a big hit. I love the actual cake; the flavour and the texture, it was moist and the colour was great. I did post it on instagram and gave you a shout out, I like to give credit where credit is due. Thank you for your creative inspirations, I love your work. Merry Christmas and Happy New Year!
Aahhh i wish i saw this a month ago....i would of soooo made this for xmas...i made cheesecake for the first time in 15 yrs and everyone was amazed how good it was they all wanted more. Ive been watching you for the past 3 days and i cant stop ahh!! I even bought springform cake pans and my husband looking at me like im crazy
You can also make cake grease, which is a mixture of flour and shortening. Keep it in an airtight container and use it whenever you need it. It's quick and easy and always works.
So excited! First cake I've ever decorated and with your help - is beautiful. Modified pan, icing color to the raspberry powder. Wish I could show you a picture! Thank you & Merry Christmas
Do you know what? Am so addicted to your videos and have learnt a lot from your recipes. you are an awesome teacher, and hey love those lovely smiles. wishing a happy Christmas and new year in advance
You make me laugh! I enjoy how you don't take yourself too seriously. QUESTION: How do you get your cake pedestal so clean and ready for presentation after all the decorating and fly-away ingredients? I know it is something simple, as are all your baking solutions.
very nice! I prefer American buttercream over French or swiss. I like the granular texture on my tongue, and it does not feel greasy. however, I use half butter and half cream cheese to reduce richness.
Baked the cake on Friday, then stacked and crumb coated it. Saturday 12/8 I didn't he main frosting and 🌲 trees. Took it toy cousins housewarming party in Western Montana where we live, just outside Glacier National Park. To say the least it was a BIG hit! Thanks to you for your awesome easygoing tutorial videos!!
Hi John! I just love you and your wonderful fail proof recipes. It shows you made this video 4 years ago but I just made this cake today for my friend's birthday. I used Lemmon instead of vanilla and I cannot wait for the ladies to try this out tomorrow bc it smells so good! And I followed your instructions about wrapping the cakes in wet cloth and I am blown away how nice and flat they are! I am with you, American butter cream frosting is the best!! Thank you John. You are still spreading your talents into our homes after years!
Beautiful! Would also be beautiful with ombre pastel colors (shades of pink trees, lavenders, teals, aquas, or blues...) do the powder sugar and some irridescent edible glitter....) Or white trees on a blue ombre cake... I can't wait to show my daughter to see if she can do it (in some form) for her 4H cake this year!
Thank your for mentioning the American Buttercream cause it's true sorry to say but I also not detest it but it's so sweet and really it such a waist of a lovely cake. So thanks for the alternative! The Christmas cake looks so cute, adorable and a project for me to try and make. Thank you!
"This is optional, but I'm a Virgo, so this is how my life is." Dying laughing by a person whose husband and BFF are Triple Virgo--Sun, Moon and Rising. The Pisces Sun, Scorpio Moon and Libra rising who loves/tolerates them both-me. Beautiful cake and I have just received a measuring scale for Christmas because of watching your channel--from the triple Virgos who like to eat your recipes
People don’t like American buttercream because they may have tasted the decorating buttercream which is not made with butter. It’s made with white shortening like Crisco. It’s thinned out with a simple sugar mixture making it taste very sweet and artificial tasting. Your buttercream icing recipes are packed with flavor due to the real butter. Adding a little cornstarch will stabilize the icing and give it structure, especially on a hot day. Of course Italian and Swiss buttercream taste less sweet but do not hold up with 3 D designs very well. But they are delicious. My favorite is a buttercream/whipped cream combo. Over the top delicious. I add Dr Oetker “Whip It” to the whipped cream if the cake has to sit out for awhile. It changes the flavor a bit so I only use it if necessary. Clear gelatin works too. Thanks for the video.
I found your Channel yesterday, it's like an early Christmas present! Your a lovely creative genius, why don't you have your own show on tv or books?!? I can't believe I haven't heard of you or your channel before! Your videos are the best how to type videos (of any kind) I have come across on TH-cam. You beautifully demonstrate & articulate every step, at the same as having the knack of making everything look super easy, yet stunning & yummy all at once! All in a gorgeous kitchen with co-ordinated stylish baking equipment! You have great taste! I feel like I'm watching a baking show, in fact it's better because you give the most useful tips and advice- the sort that will stick with you for life! It's interesting to learn the difference in butter icing & how each country does it slightly differently - I'll have to compare them all to the typical British taste & consistency. It's my birthday on Saturday & my Dad surprised me today with an early present, a shiny new KitchenAid mixer!!! I'm very excited! I can't decide which of your recipes to start with! Like you, I'm a perfectionist but equally indecisive, with so many lovely tasty recipes on your channel to choose from I'm not sure where to start! It's been 10 years since I did any baking! Thank you for sharing your talent & knowledge! Happy Christmas! (If you celebrate) 🎄 🍰🧁🎄
You deserve a Food Network show
Indy Michio OH! HECK YEAH!
Agreed:-)!!!!
Love following you
I second that he does deserve his own food network show he is so adorable and funny 😁
SERIOUSLY!!! I'd watch him like I watch Pioneer Woman!
Just putting together everything to make this cake so I purchased waffle sugar cones instead of the regular sugar cones. They are sturdier than regular sugar cones. Also, I submerged the cones, one at a time, half way in water which softened them just enough so they wouldn't break. I also used my kitchen scissors which did not put as much stress on the cones. They turned out perfectly. Thought I'd pass on this tip. Thanks for such a great idea. Your cakes are always so beautiful.
Thank you
Great idea! Will try that 👍😊
Wow U’re a pure genius! 🥰👏👍 Thanks for sharing that tip! 🌹🌹
Great idea
Wow this is so cool I’m in fourth grade and am a mini baker😊 l made this cake for a school project and got a 100% l love your Chanel l hope to become a amazing baker like you. ❤❤❤😊
I made this very cake yesterday, November 2019, to see if I could do it, and if it came out right, I would make it for Christmas Eve when I have my whole family over. Well, I was amazed at myself! This cake came out so beautiful! Looks almost as good as yours! My husband and son loved it! I bought the straps to place around the cake pans and wow! They came out flat on top and beautiful golden color like yours. I am really impressed. Thank you for showing us how to make this beautiful cake and turning me into an awesome cake baker and decorator! I can't wait to do it again for Christmas Eve. I'm new to your channel and love your fun personality and all the wonderful things you're showing us how to make. Thank you and God bless you and your family.
One question, the ingredients in distraction box is 120 g flour is enough for whole cake?
@@AX-se4oq it's 213g of flour; 200g of sugar; 120 ml milk, 120 ml sour cream or yoghurt; I made it today twice but I think because of the metric system the cake was something close of a mess. The top made a crust which is very chewy - I have never had a cake turn out like this, and I bake twice a week. I blame the metric... maybe I will get cups and try again but for me it is a waste of ingredients :(
He’s the human personification of a golden retriever. Such a good boi.
Diego Lara Olguín i am dyingggg at this comment but it makes so much sense 😂😂
Hope he doesn't wag his tail...
Lol
@@kookielemon9047 lol was thinking the same thing
Hahahahahahahahah.
I like that you don't do everything with fondant and that you give suggestions for things like the extra yolks, it kind of bugs me when bakers seem to throw away lots of food. And the natural food coloring options, too!
yea~ fondant is old news now~
U dummy he doesn’t throw the egg yolks he make pastry cream, custard and all that
@@alkasiddiqui2237 they are saying that they like that he gives ideas for things to make with the egg yolks and that he doesn't throw it away like other bakers do
IKR? Can't STAND fondant.
How adorable is this guy?
Right??
He is so cute and as sweet as his cupcakes and 🍪
Very!
He is! And I love his style and temperament. Great tips, AND he speaks so respectfully of his mother and grandmother. And we’re both Virgo’s☺️
Carol Czapik I don’t see how it’s a shame.
"I want to have EXACTLY even cake layers...I'm a Virgo so this is how my life is." "No mess was ever made here." Oh, you are SO my spirit animal. #Virgo4Life You are officially my favorite TH-cam star. I'm spreading the word! Wishing you continued success with your channel and lots of sponsorships in 2019 and beyond.
Mayra Talunas I gave birth to one of you. Your all alike. You want to be in charge and you hate being told what to do. Perfectionist.
Your technique for making a cake with baking strips and getting perfectly even layers has been the best baking advice i've ever had. Hands down the way to go. Thank you very much. I watch a lot of baking videos so that's saying a lot.
My grandma always baked with brown butter. I loved everything she baked. Thanks for showing us how to do it.
Unique confectioner. Much respect to you from Armenia
I just made this cake on the weekend for my mom's birthday. It looked incredible and it made her cry! Thank you so much for sharing your recipes and creativity with us so we can share with those we love! ^_^
Have watched this vid 3 times in 3 months. I am so excited to make this cake for Christmas 2019 I bought 3 tiny rabbits to place on top near the trees and of course complete with little bunny tracks in the icing! 😄
I made this cake for Christmas! It came out so beautiful and I placed it on a rustic slab wood slice. My family thought it was a new Christmas decoration and they were amazed that it was a cake! Thank you so much for all your tips and tutorial.
RE: buttercream, I like what I learned as French (butter)cream which is butter, superfine or granulated sugar - in mixer for ...ever 10 to 15 minutes when grit is gone add vanilla and big heaping tablespoon of cooled very thick bechamel...the measures I kind of wing-it as I lost the recipe about 20 years ago...a few people have said they really thought it was whipped cream not buttercream at all ...so, great, but when I have the time and seldom occasion for white festive kind of frosting these days, it works for me and way more stable than whipped cream. Cheers to you John! For bringing me and clearly many others a lot of joy.
Hi John! I made this cake today as a Christmas gift for my son's teacher. The cake recipe was a little different in flavor, I added warm spices, molasses, and espresso for a gingerbread latte flavor, then did the same kind of decoration that you did. It was a lot of fun to make, even when I ran out of butter cream while piping and had to free hand some of the trees using a paint brush. Since the end result is covered in "snow" no one was the wiser. It turned out super cute and very festive. His teacher was over the moon with the way it looked and the flavor combo, I even hid tiny chocolate covered espresso beans in the tree cones (per your idea from the tree cupcake video). Just wanted to let you know and thank you again for the wonderful creative recipes. Hope you have a very Merry Christmas!
A question I have never covered a cake in frosting, I always use Marzipan. But how would you move a cake like this to bring to school for example?
@@Rose-vq1mw @Rose-vq1mw I just placed it in a cake box. Make sure when you frost that you put a dollop of frosting on the cake board before you put down your first layer to secure the cake from shifting and moving. If the cake is very tall or has a lot of weight on top, push a few straws or wooden skewers into the cake (trimming off the tops and cover with frosting. This helps the cake evenly distribute weight while keeping the layers in place (so they don't slide). Then once it is frosted between layers, and everything is even and level and secure, put on your crumb coat (a thin layer that just catches crumbs). Pop it in the fridge until the frosting sets up (when you touch it, it is no longer sticky). Lastly put the decorative layer of frosting, piping, and decorations on. In my opinion, it would be best to sit in the fridge for at least an hour before traveling so the frosting is more protected from damage. I was able to carry the box while someone else drove, so I put the trees on at home. If you aren't able to do that and have to drive, decorate it completely and do the tree cones separately, allowing them to dry.
To drive, just place the cake box in the floor of your car (passenger side is best to keep an eye on it while you drive). You can even place rolled up towels around the box to keep it from shifting if you are concerned about that.
Take the decorated trees cones in another little box (I would probably lay them on crumbled kitchen paper or tissue to keep them from breaking) along with a bag of the frosting and a palate or table knife, and a small sifter of powdered/confectioner's sugar (I use a tea ball for loose tea that closes) - you may even want to take the piping bag of green frosting with the star tip for touch ups to the trees. When you get to your location, unbox it, add a thin layer of frosting and add your tree cones, sticking them on with a little of the frosting. If you carry the cones separately and you are worried that they might be too 'fragile' to carry, you can always melt a little chocolate to pour into the cone. Set it in the fridge to set up, before cutting them into little trees and frosting the outsides.
I hope that helps! Happy Holidays! 🌲🎄🌲
@@AngelaGWillis Thank you so much for explaining!
@@Rose-vq1mwYou are very welcome! I hope it turns out well. 💕
The positive energy exuding from this video is actually making me smile
Wow this is the most beautiful Christmas cake I've ever seen in my life. I will be making a vegan version of this cake like asap
He does need a show! His recipes and tips are genius, and you can tell that his education, teaching and creative spirit have merged to form a critical mass of talent we love to experience. Only critique: John, in another recipe, when serving chicken fried steak, in Texas we serve lots of sides, but seasoned green beans, and never green peas. MAJOR Praise for the perfect steak, a technique that seems to elude most cooks, even for such a simple dish. Perhaps you can come up with a lighter version of these frontier plains recipes that don’t send everyone to the heart hospital. Even the green beans have fatback, bacon or ham in them. 😊
I live in Brazil and despite not speaking English very well, I managed to understand the whole recipe. it’s really fun to see your recipes and I’m definitely going to risk making this cake. Many people in Brazil do not like buttercream, they say it tastes very much like butter, so we use a lot of "chantyninho" whipped cream with powdered milk, condensed milk and royal icing. congratulations on the video, have my like and admiration
I tried this recipe out and my cakes came out PERFECT.... So white, moist and cakey! I've since used your recipes for most everything including Swiss meringue buttercream thank you so much for all you do with your channel.
I smile through every video you make. You make cooking SO much fun!
I love your voice. It's so smooth and calming.
Love the Santa apron! Was feeling a little down but I find these videos so calming and enjoyable to binge watch lol♡
I bake this cake last night and let it overnight in the fridge and it taste so good thanks for the recipe you r the best
Someone posted this cake on Facebook and I love it. I've been Googling like mad trying to find out how to make the Christmas trees. I could tell they had something under them to give them shape but didn't know what it was. Ice cream cones!! This is a great video and I'm going to give this a try next Christmas. Thank you for posting this tutorial.
I like Italian frosting. I have a friend and for my birthday she makes me coconut cake and 7 minute frosting. Yummy!!!
Thank you for this wonderful idea. I made three 8” cakes last Christmas. I made one for a party, one for my hairdresser (after I showed her a picture I had taken) and one for my cousin’s Christmas Day birthday. They were such a nice change from flowers! You are a great teacher!
Love Love Love when you make a mess, love your cakes and way you present everything. Great sense of humor!!!
Love how relatable u are! I love that I can hear the boys so cute😍
Those beautiful Christmas trees covered in snow are making me wish for snow here in the Bahamas. Happy Holidays.
U are just magical...u can make anything happen in the world of baking..I couldn't take my eyes off that amazing Christmas cake.it looked heavenly.. indeed it was a magical Christmas cake worth giving it a go...
Really enjoy your videos, your sense of humor, knowledge of cooking, explation of why you should use certain utensils when making this particular recipe you are working on.
I learned how to make this cake in Cake decorating school. It is a fun cake to make. I made the cake chocolate with peppermint flavoring and it was a big hit for a community party where I was living at at the time. I love your show Preppy Kitchen and have shared it with others.
Thank you! I’ve been working with cone trees but had no idea how to cut them. Wonderful!
I’ve only been baking since may 2019 and this is my first cake from scratch and I watch your videos daily thank you
Uhhh love it! You make everything seem so easy and you’re soooo creative.. happy holidays to you and your family kisses from greece xx
Midnight wuilting
Lots of love to John and his family and to ALL of you this Christmas, from Cyprus - the beautiful island of Venus!!!
So kind, encouraging and a regular talented guy! You make us think that baking beautiful treats is something we can do!
After a long, stressful day I go on You Tube and see this video. I laughed so hard for the duration of the video. You have helped me in so many ways and for that I thank you! I will save this video as my go to when I’m feeling down in the dumps. ❤️
you read my mind!!! i needed to make a christmas cake for my dad and i loveeeee the trees on the cake! and there is no real baking without a messy kitchen its a sign of some hard work!!
I love your talent, and your family. The twins so precious.
John you make me smile! What a beautiful cake. I have to agree with so many of the other posts that you should have your own show. You're amazing!!!
I can't wait to try this one. You are my FAVORITE cook!!! And you have saved me from making ugly cakes!! I look forward to every video. My favorite on TH-cam....Thank you for taking the time to cook and instruct us. God bless.
I agree with using the 6” cake size for proportions! I love the way they look! This cake is stunning! I hope I get to recreate it this Christmas 😊
I love how you don’t make a big deal out of mistakes lol you just move on with the flow 😊
His voice is so calming it’s like the most difficult recipe ever but I just know life is gonna be alright, you know?
I love your videos & agree with others about loving the fact you favor buttercream over fondant. Plus your videos are charmingly edited. Thanks for all your work!
You are definitely THE BEST! I'm in love with you and your channel. Thanks for sharing your expertise. Greetings from Mexico.
*What a beautiful cake! Looks magical! Not just the outside of the cake but also the inside 😊❤️👍🏽 love it!*
Ohhhhh look the pretty copper mixer is back...love everything copper in the kitchen. That cake is gorgeous....wow. definitely making this cake...yup!
Yours is the only buttercream recipe that seems to come out right without adding extras!! But wow is this slot of buttercream!
swiss buttercream is my favorite. it's easy to make and super tasty.
Love the fact you convert the ingredient weights I so appreciate it as I’m in the u.k! And also recommend alternative ingredients❤️
Another beautiful cake! You are so fun to watch and give so many good tips for an amateur baker like myself. Thank you for your delightful videos. (And thank you for being "sweet" to American Buttercream!)
I love the sugar everywhere and how real this is. Great recipe and very creative decoration. Thank you.
Hi John! I just love this cake and plan to make it for a party next weekend. You make things look so easy. What a talent. I appreciate you knowledge, your creative talent and good humor. Merry Christmas to you and yours - and many thanks!
And pouf it go's !!! I love your kitchen antics so much. Your mate is a lucky man ♥
Love getting these tips from you , not to mention the re ipes. Enjoy your humour
These frosting trees won’t look real! I love it!
Oh my goodness John! You made that cake looks so easy but I know it's not. I need to get the bands to go around my cake pans. I love all the tips that you give and you're very honest about demonstrating how to do it. So some icing sugar it's on the counter you cleaned up I love that. I just really enjoy your videos thanks so much for offloading this and showing us. Hugs
What a beautiful Christmas Tree cake, you make it look so easy. Thanks for sharing.
I made this cake for my woman's group this past Thursday and it was a big hit. I love the actual cake; the flavour and the texture, it was moist and the colour was great. I did post it on instagram and gave you a shout out, I like to give credit where credit is due. Thank you for your creative inspirations, I love your work. Merry Christmas and Happy New Year!
I love your Italian Meringue buttercream! No other frosting now touches my cakes.
I love this channel! So clear in his instructions and such beautiful and delicious creations. Thanks, John.
Aahhh i wish i saw this a month ago....i would of soooo made this for xmas...i made cheesecake for the first time in 15 yrs and everyone was amazed how good it was they all wanted more. Ive been watching you for the past 3 days and i cant stop ahh!! I even bought springform cake pans and my husband looking at me like im crazy
I love using Swiss meringue buttercream as it's so silky smooth, not too sweet and delicious with less danger...lol..
You can also make cake grease, which is a mixture of flour and shortening. Keep it in an airtight container and use it whenever you need it. It's quick and easy and always works.
That's how you make a tutorial... Every step shown clearly... Thank you 👍
So excited! First cake I've ever decorated and with your help - is beautiful. Modified pan, icing color to the raspberry powder. Wish I could show you a picture! Thank you & Merry Christmas
Spurlina is also a great natural food dye for green coloring but doesn’t taste the best but creates a beautiful dark green color
Very cute Xmas tree cake. I love Swiss meringue buttercream.
Do you know what? Am so addicted to your videos and have learnt a lot from your recipes. you are an awesome teacher, and hey love those lovely smiles. wishing a happy Christmas and new year in advance
This boi deserves more subscribers
Your marble countertops are gorgeous.
You make me laugh! I enjoy how you don't take yourself too seriously. QUESTION: How do you get your cake pedestal so clean and ready for presentation after all the decorating and fly-away ingredients? I know it is something simple, as are all your baking solutions.
very nice! I prefer American buttercream over French or swiss. I like the granular texture on my tongue, and it does not feel greasy. however, I use half butter and half cream cheese to reduce richness.
Baked the cake on Friday, then stacked and crumb coated it. Saturday 12/8 I didn't he main frosting and 🌲 trees. Took it toy cousins housewarming party in Western Montana where we live, just outside Glacier National Park. To say the least it was a BIG hit! Thanks to you for your awesome easygoing tutorial videos!!
love ur voice its so calm and like a music to our ears
This is my first baking recipe from youtube and honestly this cake is delicious!!!!!
American Buttercream for LIIIIIIIFE!!!!
I watch his videos Only to hear his short chuckle after almost every sentence! It’s sweeter than the cake 😁
The most beautiful and amazing Xmas cake I have ever seen. Love you. Karin from Germany xx
I can’t wait for 2019 Christmas now🎄 .. you are amazing. And I love love the copper utensils that you use. Omg.
just saw this video. now I have an idea what to make for Christmas 2022. it looks so lovely.
Hi John! I just love you and your wonderful fail proof recipes. It shows you made this video 4 years ago but I just made this cake today for my friend's birthday. I used Lemmon instead of vanilla and I cannot wait for the ladies to try this out tomorrow bc it smells so good! And I followed your instructions about wrapping the cakes in wet cloth and I am blown away how nice and flat they are! I am with you, American butter cream frosting is the best!! Thank you John. You are still spreading your talents into our homes after years!
Beautiful! Would also be beautiful with ombre pastel colors (shades of pink trees, lavenders, teals, aquas, or blues...) do the powder sugar and some irridescent edible glitter....)
Or white trees on a blue ombre cake...
I can't wait to show my daughter to see if she can do it (in some form) for her 4H cake this year!
Thank your for mentioning the American Buttercream cause it's true sorry to say but I also not detest it but it's so sweet and really it such a waist of a lovely cake. So thanks for the alternative! The Christmas cake looks so cute, adorable and a project for me to try and make. Thank you!
"This is optional, but I'm a Virgo, so this is how my life is." Dying laughing by a person whose husband and BFF are Triple Virgo--Sun, Moon and Rising. The Pisces Sun, Scorpio Moon and Libra rising who loves/tolerates them both-me. Beautiful cake and I have just received a measuring scale for Christmas because of watching your channel--from the triple Virgos who like to eat your recipes
I literally can't discern if I love you or am in love with you. Thank you for this amazing video!
Ermine frosting for the perfect balance of butter and sweetness, but ABC because I love that it crusts.
الحلواني ده رهييييب
وكلامه جدا واضح احب اشوف مقاطعه وخفة ظله وكمان ضحكته هديك روعة👌🏾
Wunderschön!!!!!!! Und so einfach!!! Die Buttercreme ist auch nicht schwer zu machen!!
ICH MACHE ES GLEICH MORGEN🌲🌲🌲🌲🌲🌲🌲🌲🌲🌲🌲🌲🌲🌲🌲
I love this cake so beautiful. Going to try this with my daughter for Christmas dinner dessert. Thanks so much for this video
Wow I'm impressed! Very nice and miticulus to create.
I made the recipe! Turned out great! Thanks for this! Merry Christmas John!
Made it with lemon and vanilla it was delish mmmmmmmmm thank you
Hello from 🇸🇦, I just wanna tell you how much I love your channel and the way you talk 😅♥️
John your recipes are superb and I can't wait to purchase your cookbook October 4th 2022
People don’t like American buttercream because they may have tasted the decorating buttercream which is not made with butter. It’s made with white shortening like Crisco. It’s thinned out with a simple sugar mixture making it taste very sweet and artificial tasting. Your buttercream icing recipes are packed with flavor due to the real butter. Adding a little cornstarch will stabilize the icing and give it structure, especially on a hot day.
Of course Italian and Swiss buttercream taste less sweet but do not hold up with 3 D designs very well. But they are delicious. My favorite is a buttercream/whipped cream combo. Over the top delicious. I add Dr Oetker “Whip It” to the whipped cream if the cake has to sit out for awhile. It changes the flavor a bit so I only use it if necessary. Clear gelatin works too. Thanks for the video.
You are so funny!! I love it. I really love your videos. It gives me some ideas for my baking and pastry classes. This way they think I’m smart LOL
I found your Channel yesterday, it's like an early Christmas present! Your a lovely creative genius, why don't you have your own show on tv or books?!? I can't believe I haven't heard of you or your channel before! Your videos are the best how to type videos (of any kind) I have come across on TH-cam. You beautifully demonstrate & articulate every step, at the same as having the knack of making everything look super easy, yet stunning & yummy all at once! All in a gorgeous kitchen with co-ordinated stylish baking equipment! You have great taste! I feel like I'm watching a baking show, in fact it's better because you give the most useful tips and advice- the sort that will stick with you for life! It's interesting to learn the difference in butter icing & how each country does it slightly differently - I'll have to compare them all to the typical British taste & consistency.
It's my birthday on Saturday & my Dad surprised me today with an early present, a shiny new KitchenAid mixer!!! I'm very excited! I can't decide which of your recipes to start with! Like you, I'm a perfectionist but equally indecisive, with so many lovely tasty recipes on your channel to choose from I'm not sure where to start! It's been 10 years since I did any baking!
Thank you for sharing your talent & knowledge! Happy Christmas! (If you celebrate) 🎄 🍰🧁🎄