this is PERFECT. My birthday is coming up in a few weeks and I need gluten and dairy free cake because my stomach is broken, the fact that it's vintage decorating is everything I'm looking for!
Your cakes are so beautiful and you're so entertaining to watch! Great job! I hope to make some of this beautiful icing sometime; it looks easier to use than American buttercream, and that's all I've ever used.💛💛
i don't eat nor bake dairy-free/gf but i've been binge watching bcs i loveee the vibes 😩 might actually start making gf cakes because of you. everything looks so good!!
your frosting ways be sooo good for my ocd hold up... how do you make sure your half circles come out all even and not have a tiny or a giant half circle at the end. you know?
Hi Jackie, you could use 1 tsp of lemon juice or 1/4 tsp cream of tartar instead . And yes! I almost always freeze my cakes. Double wrap them in cling wrap or put in a Tupperware.
i am i like "lauren we're making a syrup i hate that" but after a mysterious swiss buttercream disaster this weekend im going to suck it up and make this one next time
I tried to make this frosting today and it's just not thickening, as soon as I added the sugar syrup to the egg white it turned into soup and isn't whipping up. I'm not sure what I did wrong :/
Suggestion: place a switch available plug right underneath the area where you stand, and plug your mixer there... on/off switch... will make things easier, and it's cheaper than fixing your mixer or buying a new one? Just a thought... though it's fun a nd lovely to see you walk all the way to the front... 😉☺
Ok so can someone tell me what I did wrong? Lol My frosting was PERFECT until I had to leave it on for 5 min I checked it 2 min later and it was curdling 😭 what did I do wrong flavor was amazing but definitely not BEAUTIFUL 😂
It’s not you! It probably just got too cold! You can take out 1/2 cup and microwave it 10-15 seconds then put that in! You can check out “buttercream troubleshooting” videos. Happens to the best of us!
the cake! the charisma! :)
this is PERFECT. My birthday is coming up in a few weeks and I need gluten and dairy free cake because my stomach is broken, the fact that it's vintage decorating is everything I'm looking for!
Love love love it baking now
Your cakes are so beautiful and you're so entertaining to watch! Great job! I hope to make some of this beautiful icing sometime; it looks easier to use than American buttercream, and that's all I've ever used.💛💛
The cake came out so cute! I am definitely going to make this frosting. Also lol at using filters to make cakes look smoother shhh our secrets
i don't eat nor bake dairy-free/gf but i've been binge watching bcs i loveee the vibes 😩 might actually start making gf cakes because of you. everything looks so good!!
in love with ur channel 🤍 ur cakes are gorgeousss! :,,,))
Thank you so much ☺️
Hi Lauren! Can I substitute the eggs for anything? 😬
I made it, it's very good certainly not too sweet
So dreamy!!
thanks Ann!
Super pretty
Love you queen thank you
What can I use instead of shortening? As you did mix with butter. Thank you so much
i relate to the 4 coffees statement
sometimes it’s necessary
The aesthetic 👌👌✨✨
thank you angel
Does DF buttercream hold up better in heat by any chance?
your frosting ways be sooo good for my ocd
hold up... how do you make sure your half circles come out all even and not have a tiny or a giant half circle at the end. you know?
I don’t know if I understand but I’ll tell you next time I see you!
Can you show ways to bake and decorate that are "dye free"
Thanks for showing this. Can I use lemon juice instead of citric acid or cream of tartar? Also, can I freeze this cake for later.
Hi Jackie, you could use 1 tsp of lemon juice or 1/4 tsp cream of tartar instead . And yes! I almost always freeze my cakes. Double wrap them in cling wrap or put in a Tupperware.
Which leaf tip is that?
i am i like "lauren we're making a syrup i hate that" but after a mysterious swiss buttercream disaster this weekend im going to suck it up and make this one next time
It’s not the easiest method but there’s less room for error in my opinion
hey wheres ur dress from??
I tried to make this frosting today and it's just not thickening, as soon as I added the sugar syrup to the egg white it turned into soup and isn't whipping up. I'm not sure what I did wrong :/
Oh no, it could have been that there was fat/ oil in your pot/mixer/whisk. It can really deflate it.
Suggestion:
place a switch available plug right underneath the area where you stand, and plug your mixer there... on/off switch... will make things easier, and it's cheaper than fixing your mixer or buying a new one?
Just a thought... though it's fun a nd lovely to see you walk all the way to the front... 😉☺
How thick are your cake boards?
Just regular!
Ok so can someone tell me what I did wrong? Lol
My frosting was PERFECT until I had to leave it on for 5 min I checked it 2 min later and it was curdling 😭 what did I do wrong flavor was amazing but definitely not BEAUTIFUL 😂
It’s not you! It probably just got too cold! You can take out 1/2 cup and microwave it 10-15 seconds then put that in! You can check out “buttercream troubleshooting” videos. Happens to the best of us!
I used salted butter and my entire batch of frosting taste bad😟
Oh no!
I thought she was a vegan baker :/