Hi Remi, Do you mean when Kaysie starts putting straws in the double barrel layer just after 3:00? The double barrel cake already has straws in the bottom half, then a cake board to support the top half. This was done before it was covered in fondant. Kaysie explains around 2:08 how she put straws in the bottom half of the cake earlier, so the straws supporting the next tier only need to go halfway down. Does that make sense? Double barrel tiers use so much cake that if there isn't a board around halfway down to support the upper half they run the risk of caving under their own weight. I hope that's helpful! And thanks for watching!
Hi, Where can I purchase the extra long central wooden dowel that Kaysie is using in her cake? Thank you! ( I`m in Canada - sometimes products available in US are not available here or are not shipped :/)
Thank you so much for this informative video! Will the central doweling be possible with cardboard under the cakes instead of foam board? In that case, would it be better to have the hole done in the board before putting the cake? thank you!
Hi Zane! We have a video that will tell you everything you need to know about gunge and how to use it! Check it out: th-cam.com/video/nm3y0s4Xdnc/w-d-xo.html
Love this! I have a couple of questions. Is there ganache under the fondant? How tall is each tier? Is there a reason that you used odd number tiers vs even? Such as I use 10, 8, 6... Thank you!
Hi Venus! Kaysie used Italian buttercream under the fondant. Her recipe is up here: www.sugarworks.com/blogs/latest/112998019-chocolate-stout-cake-with-buttercream-and-fruit-filling The height of the tiers is 5", 7.5", and 4.5". She used odd numbered sizes simply because it gave her the number of servings in the cake that she wanted. :)
@@InnovativeSugarworks - Venus was asking why she used odd pan sizes; she wasn't asking about the height, but the diameter- The odd sizes are harder to come by in the US.
Hi Karen! Kaysie used 4 layer tortes for all the cakes and the middle tier (the double barrel) was two 4 layer tortes. So the tier heights were 5", 10", and 5". Thanks for watching!
Hi again Carlotta! That's a really good question that a lot of people wonder about. The milk dries matte, whereas water leaves a shine and the vodka helps it dry faster. Thanks for watching! :)
Beautiful job
How come the straws only go in halfway at 9:10? The cake seems a lot higher than how far the straws when in
Hi Remi, Do you mean when Kaysie starts putting straws in the double barrel layer just after 3:00? The double barrel cake already has straws in the bottom half, then a cake board to support the top half. This was done before it was covered in fondant. Kaysie explains around 2:08 how she put straws in the bottom half of the cake earlier, so the straws supporting the next tier only need to go halfway down. Does that make sense? Double barrel tiers use so much cake that if there isn't a board around halfway down to support the upper half they run the risk of caving under their own weight. I hope that's helpful! And thanks for watching!
I get so much out of your tutorials! THANK YOU!!!
You're welcome! We're so glad to hear it! :)
Hi, Where can I purchase the extra long central wooden dowel that Kaysie is using in her cake? Thank you! ( I`m in Canada - sometimes products available in US are not available here or are not shipped :/)
Carolina Castro you can get them at a home improvement store like Lowe’s or Home Depot (any hardware store should have them)
I love this , can't wait to try to stack this way, thanks so much!
Just steal a bunch when you go in for your coffee😂😂😂😂😂😂
Thank you so much for this informative video! Will the central doweling be possible with cardboard under the cakes instead of foam board? In that case, would it be better to have the hole done in the board before putting the cake? thank you!
Kaysie highly recommends that you do not use cardboard. It's not as strong as foam board and has a tendency to crack.
What is grunge and what is it made of and used for? LOVE your tutorials.
Hi Zane! We have a video that will tell you everything you need to know about gunge and how to use it! Check it out: th-cam.com/video/nm3y0s4Xdnc/w-d-xo.html
hi love your work!! your cake boards....are they foam?
Yup! Kaysie uses foam core that ranges from 3/16" to 1/2" depending on the height of the tier she's making. Thanks for your question!
Awesome tutorial...thank you for sharing.
You're very welcome! Thanks for watching! :)
Love this! I have a couple of questions. Is there ganache under the fondant? How tall is each tier? Is there a reason that you used odd number tiers vs even? Such as I use 10, 8, 6... Thank you!
Hi Venus! Kaysie used Italian buttercream under the fondant. Her recipe is up here: www.sugarworks.com/blogs/latest/112998019-chocolate-stout-cake-with-buttercream-and-fruit-filling
The height of the tiers is 5", 7.5", and 4.5". She used odd numbered sizes simply because it gave her the number of servings in the cake that she wanted. :)
@@InnovativeSugarworks - Venus was asking why she used odd pan sizes; she wasn't asking about the height, but the diameter- The odd sizes are harder to come by in the US.
Is the 2.5 tip a PME tip?
Hi Aisha! Thanks for writing! Yes, it is a PME tip. :)
Thanks
How many layers for each?
Hi Karen! Kaysie used 4 layer tortes for all the cakes and the middle tier (the double barrel) was two 4 layer tortes. So the tier heights were 5", 10", and 5". Thanks for watching!
Absolute perfection!! Jheezeee!
Thank you! :D
thank you!!!!!!! thank you!!!!! you are a bless to me.
You're welcome! And thanks for watching! :)
thanks for tut! wish we could see some closeups ...camera is kind of far!
......hello, me again. Why milk and vodka please? Sorry, I am kinda new to this. Thanks!
Hi again Carlotta! That's a really good question that a lot of people wonder about. The milk dries matte, whereas water leaves a shine and the vodka helps it dry faster. Thanks for watching! :)
Cool beans! Thanks again!
Robbing is a sin. Straws are too weak. Learn to express yourself. God bless.
hi love your work!! your cake boards....are they foam?