Hey Karolyn! I watch a lot of your videos. I go back and watch them again as they apply to what I'm doing. It's Christmas Eve and I have been watching this video as I have been cooking for tomorrow. Karolyn, I think your videos are great! Rather than thinking that you are rambling on, as you say so often, I want you to know that there are MANY of us who watch you who really appreciate your knowledge, your experience, your transparency, and your vulnerability. THANK YOU for sharing YOU with the rest of us! I look forward to watching many more of your videos! MERRY CHRISTMAS, Karolyn! I pray that it is a FANTASTIC day for you tomorrow! God bless!
Cheryl! I really appreciate this! I get comments saying I'm long-winded or take too long to get to the point. So it's nice to know that some people appreciate it. Merry Christmas to you and your family!
I found you by searching for how to make box cake batter better. I've tried a few of the recommendations from the other videos and found that I wasn't happy with the result. Then I tried yours. I love your recipe and have stopped looking. I've watched a good number of your videos, and I thoroughly enjoy all of them! I don't have any aspirations of being a professional cake maker, I only do it for my family, but your recipe has made a big difference in the quality of my cake. Thanks for taking the time to share your precious gems with us!!
I’ve been watching your videos and I REALLY love this one!! Your like a friend that I like spending time with...Thank you for teaching all of us, I've learned so much!! (Even husband watches 😀)
Thank you Karolyn! I watched the whole thing! I love watching you not only because the great content but also because you are real and funny! I think we all love that 😃. Thank you again!
This is great! Smoothing has been my jam for years, I’m so glad I’m able to teach others how I do it! And no shame in cake mix over here. It really is so good and my customers love it!
You're such a great mentor!!! Thank you so much for sharing, I follow you everywhere lol not a stalker I swear hahaha I just learn so much from you. A million thanks you's!!!
Hey Karolyn, thank you so much for informative and fun videos! I just recently watched your video about how to decorate a 4-inch cake. I recently just started my cake-crafting journey at the beginning of the year (during my 2nd time of being unemployed from the pandemic last year... sigh), but I've actually come quite a long way in the short time and I'm pretty proud of what I've been able to accomplish, but as you know... there's so much to learn, and a lot of the process is making mistakes. After watching your video, one thing I did want to ask you is about the whole topic of letting the cake settle with filling before you actually go to decorate it. That's something I really haven't done. I of course do a crumb coat with my cakes. To note... I don't really often do anything with fruit fillings (maybe sometimes a curd) ... and sometimes like a nougat filling with a crunch element layer on top of the buttercream, and I guess I've been lucky in that I haven't really had any bulges issues... (Only just one time a minor one.) I also don't work with fondant. So I guess my question is... is it always part of your process to let filled layers settle in the fridge overnight wrapped in plastic before frosting? Also... do you have any opinions on the whole using of acrylic discs?? That's something I've kind of gottten into doing because it definitely really does help with the whole process getting a sharp-edge thing. Sometimes I feel like I'm cheating a little bit by using them... but I also feel like I've seen professional cake decorators use them as well, so I just wanted to know if you had any opinions on them as well. Thank you so much for your time!
Hi Matt! I'm sorry to hear about your work situation, but sometimes things like that happen to direct us to something even better. :) I always let my cakes settle overnight before I ice them. It was recommended to me years ago by one of my mentors, so I have always followed her advice. If you don't have the time (which has happened to me in the past), you can speed up the process a little by putting a cardboard cake circle on top of the wrapped cake and placing something that has a little bit of weight to it on top. I like to use a small glass saucer plate, which isn't too heavy, but adds a little pressure to help the cake settle. Make sure it isn't too heavy so it won't crush the cake, and also make sure it is centered on the cardboard circle so it doesn't settle the cake crooked! I personally haven't used the discs, but I have seen how awesome they are! My friend uses them and loves them. I just have been icing my cakes this way for years and I stick with what I know. As for feeling like you're "cheating"...you gotta find what works for you. If you like it and get a good result, then do it! I "cheat" all the time...I love using a doctored cake mix recipe. But people love it, so that's what I do. I hope this helped :)
Hi! I’ve been using your recipes for cake mix and omg!!! So much better then just regular cake mix I used to just substitute the water for milk but I love your recipe! My cakes come out more fluffy I do feel bad using cake mix 😔 even though I know they taste so much better then a cake from scratch. Every time I have my family taste a cake from scratch they hate it they say just use box mix!! Lol
I think I asked you this before but I’m pretty sure someone else will have the same question. The busier I get the more I panic on putting all the cake together. How far in advance can you actually finish a cake? Would it be ok to have it fully finished on a Thursday if it’s for Saturday? Even with baking in advance sometimes I feel super stressed when I’m putting it all together the day before. Especially when I have two orders for the same day.
Hi, Karolyn I just love your work you have truly been a blessing to me. I love hearing and learning from you. I want to ask how did you start your business? Was it hard to build a cake business for home and stay within the law? What challenges did you face starting off? Thank you for being you! I also bake from cake mix and scratch.
Thank you! I’ll add this to the list and answer on the next one. I believe I briefly touched on this subject in my Successful Cake Business Tips video.
Hi !! I've learned so much from your videos !!! Was wondering if you ever make whipped frosting cakes ?? I'm looking through your videos and can't find any
Hi Jess! I only work with American Buttercream. I'm used to working with it and have perfected the art of it. I don't work with whipped or meringue icings as the smoothing method differs and it may not hold up as well as ABC. Sorry I couldn't help you with this one!
How far in advance do you make your cakes? You've previously mentioned that you and clients a picture of the cake on the day before but is that when you finish them? How many average cake creations can you make in an average week? I'm learning so much from you and am excited to continue to learn more from you as I grow my little business 😊
I usually finish them the day before. For example, a Saturday pickup…I’ll bake on Sunday. Then I make all the decorations Monday and Tuesday). Thaw and fill on Wednesday. I’ve on Thursday. Assemble and decorate on Friday. I can do up to 10 per week depending on the size and detail of each one. If they are big and detailed, I can only do 4 or 5. So it all depends on those factors. I hope that makes sense!
@@KarolynsKakes that makes total sense! Thank you so much for sharing all your knowledge and expertise! You are truly exceptional and I appreciate all your help so much. I do wonder how you do it all though... produce cakes, work out, record and edit videos, respond to queries etc etc. I think I've just discovered Wonder Woman 🤩!
@@leeanngoode846 Thanks girl! Sometimes I wonder how I do it too LOL I have a lot on my plate right now, but I am super grateful! And I'm totally gonna get a wonder woman tiara now haha
I truly appreciate you and your work. The most valuable advice or lesson I've learned from you so far is how to push the buttercream on the outside in between the layers to avoid air pockets. Genius! It has been so much easier and less stressful not dealing with bulging air pockets. Thanks again for all of your knowledge and sharing it with us to become better at our passion.
Yessssss!! It made so much sense when I started doing it. Like you gotta do everything you can to make sure no air gets in there and this is what seems to work the best! So happy it’s working for you 🥰
I never use anything but C&H powdered sugar always have love it. And supper fine pure granulated sugar C&H. I only use Land O Lakes butter. Love watching all your videos thanks that’s one thing I cannot do is write on cakes I made your icing before and it is delicious but my penmanship is so bad I do not write. I have practice multiple times still not good I’ve watched many many videos on it and my icing is fine. so I’ve been doing tapit letters with fondant
I just recently found your channel...I just did a 4 tier wedding cake simply frosted with buttercream and a ribbon/rhinestone trim...I also did the grooms cake/chocolate sheet cake... I too have a problem pricing my cakes...I saw your recent pricing video but can you tell me how to price a sheet cake, full, half and quarter...thanks, Stacey
I can't tell you exactly what to charge. I don't make sheet cakes anymore. But I would say to charge lower per-serving if you're not decorating it (for cakes that are to be cut and served and not displayed) and higher per-serving if you are doing a lot of detail.
Do you ever use Swiss or Italian Meringue Butterceam? I love the taste, HOWEVER (nod to you), it never is stiff enough to decorate flowers etc. They end up looking melted. What can I do? I don’t like American Buttercream. Thank you for your videos, you crack me up. Greetings from South Jersey.
I never use SMBC or IMBC, so I'm not really sure how it works. I do know that ABC is great for flowers. Could you possibly ice the cake in one of the meringues and just use the ABC to make the flowers?
So wait...so do you use Tylose even in the fondant that is covering the cake Karolyn? Just need to clarify that. And CMC is pretty much tha’ same correct? I bought some of that in bulk (2-3 lb bags).
Hi karolyn ! I love your videos, I have one question for you, I would like to know if is possible to make a living sealing cakes from home ? I am thinking on retired early and just sale cakes from Home 🙂.
You definitely can, that's what I do! It takes time to build a business and get it to a point where you make enough profit to support yourself. I did cakes on the side until I got busy enough to where I could quit my other job. Are you able to do something like that?
@@KarolynsKakes thank you so much for taking the time to respond to my question, I appreciate you. 😊you have wonderful fun personality, I have learn so much what hung your videos, I have always bake from scratch, and after I’ve found you I tried doctored cakes and guess what they are delicious 🤤 I am trying, I work full time and after work i bake, Little by little I am trying to build my clientele 🙂 One other issue that I have is pricing my cakes, is really hard, people expect a cake like yours and pay grocery store price, ☹️! Thank you in advance Have a wonderful day!!!
11 orders of your detailed work??????? 😳😳😳😳😳😳😳😳😳😳😳😳😳 How do you breathe’. 😂 There’s not even time to dream in your sleep. Sheesh. I feel like passing out just over tha’ mere thought of that! You are strait 🔥 girl!
Just so you know if you give out your pound cake recipe you will be blessed and it will never turn out as yours as I have a great one give it to people and they tell me it's never as good as mines so don't be scared to do that.
?-Do’s and don’ts concerning buttercream under fondant?? 1/4 inch thick of buttercream? Some say just to ‘crumb coat’ it then cover in fondant...🤷🏽♀️ Karolyn please forgive me, if I seem ‘anal’ about this question but researching-most people say ganache is better for that flawless, smooth look however- Your cakes ARE indeed...flawless! So apparently-this is false and can totally be achieved with just buttercream.
Do you have any other questions that I didn't cover in this video? Comment below if there's something else you want to know!
Why don’t you use oil like the cake box calls for ?
Your cakes are better I made the Strawberry cake mix doctor up from your channel everybody at my church loved it 😋
GOD Bless Moms. We would be lost without their nurturing love & support.
Hey Karolyn! I watch a lot of your videos. I go back and watch them again as they apply to what I'm doing. It's Christmas Eve and I have been watching this video as I have been cooking for tomorrow. Karolyn, I think your videos are great! Rather than thinking that you are rambling on, as you say so often, I want you to know that there are MANY of us who watch you who really appreciate your knowledge, your experience, your transparency, and your vulnerability. THANK YOU for sharing YOU with the rest of us! I look forward to watching many more of your videos! MERRY CHRISTMAS, Karolyn! I pray that it is a FANTASTIC day for you tomorrow! God bless!
Cheryl! I really appreciate this! I get comments saying I'm long-winded or take too long to get to the point. So it's nice to know that some people appreciate it. Merry Christmas to you and your family!
I found you by searching for how to make box cake batter better. I've tried a few of the recommendations from the other videos and found that I wasn't happy with the result. Then I tried yours. I love your recipe and have stopped looking. I've watched a good number of your videos, and I thoroughly enjoy all of them! I don't have any aspirations of being a professional cake maker, I only do it for my family, but your recipe has made a big difference in the quality of my cake. Thanks for taking the time to share your precious gems with us!!
Kimberly! This makes me so happy to hear! It's been my go-to recipe for about 20 years now. People really love it and I'm glad that you do too!😊🙏
Hey Karolyn, have you ever done a tutorial on a split open stacked cake?
I’ve been watching your videos and I REALLY love this one!! Your like a friend that I like spending time with...Thank you for teaching all of us, I've learned so much!! (Even husband watches 😀)
Awww Mar!! You're welcome honey! 😊💜🙏
Thank you Karolyn! I watched the whole thing! I love watching you not only because the great content but also because you are real and funny! I think we all love that 😃. Thank you again!
Thank you girl!! I appreciate you :)
Girl you did an awesome job, awesome teacher like I said before I have learned alot from you and still learning, big Thank You!!😊
I love your videos. You are one of my go to cake people.. You have helped me up my cake smooting technique. I use cake mix also. 😊
This is great! Smoothing has been my jam for years, I’m so glad I’m able to teach others how I do it! And no shame in cake mix over here. It really is so good and my customers love it!
You're such a great mentor!!! Thank you so much for sharing, I follow you everywhere lol not a stalker I swear hahaha I just learn so much from you. A million thanks you's!!!
Awww I appreciate the love boo! Thank you 🥰🥰
Hey Karolyn, thank you so much for informative and fun videos! I just recently watched your video about how to decorate a 4-inch cake. I recently just started my cake-crafting journey at the beginning of the year (during my 2nd time of being unemployed from the pandemic last year... sigh), but I've actually come quite a long way in the short time and I'm pretty proud of what I've been able to accomplish, but as you know... there's so much to learn, and a lot of the process is making mistakes. After watching your video, one thing I did want to ask you is about the whole topic of letting the cake settle with filling before you actually go to decorate it. That's something I really haven't done. I of course do a crumb coat with my cakes. To note... I don't really often do anything with fruit fillings (maybe sometimes a curd) ... and sometimes like a nougat filling with a crunch element layer on top of the buttercream, and I guess I've been lucky in that I haven't really had any bulges issues... (Only just one time a minor one.) I also don't work with fondant. So I guess my question is... is it always part of your process to let filled layers settle in the fridge overnight wrapped in plastic before frosting? Also... do you have any opinions on the whole using of acrylic discs?? That's something I've kind of gottten into doing because it definitely really does help with the whole process getting a sharp-edge thing. Sometimes I feel like I'm cheating a little bit by using them... but I also feel like I've seen professional cake decorators use them as well, so I just wanted to know if you had any opinions on them as well. Thank you so much for your time!
Hi Matt! I'm sorry to hear about your work situation, but sometimes things like that happen to direct us to something even better. :)
I always let my cakes settle overnight before I ice them. It was recommended to me years ago by one of my mentors, so I have always followed her advice. If you don't have the time (which has happened to me in the past), you can speed up the process a little by putting a cardboard cake circle on top of the wrapped cake and placing something that has a little bit of weight to it on top. I like to use a small glass saucer plate, which isn't too heavy, but adds a little pressure to help the cake settle. Make sure it isn't too heavy so it won't crush the cake, and also make sure it is centered on the cardboard circle so it doesn't settle the cake crooked!
I personally haven't used the discs, but I have seen how awesome they are! My friend uses them and loves them. I just have been icing my cakes this way for years and I stick with what I know. As for feeling like you're "cheating"...you gotta find what works for you. If you like it and get a good result, then do it! I "cheat" all the time...I love using a doctored cake mix recipe. But people love it, so that's what I do.
I hope this helped :)
@@KarolynsKakes thank you so much for getting back to me and for your support!! Much appreciated!!
Loved the personal questions! Thanks for sharing :) I love watching your videos; your personality is great...so I watch to the end all the time haha!
Yay...I got some questions in!
Super fun!
I always watch to the end also... I don’t do that for every channel.
Thank you sooo much for answering my question!! You are such a wealth of knowledge, your videos have helped me so much! 💕
You're welcome! I got you girl!
Hi! I’ve been using your recipes for cake mix and omg!!! So much better then just regular cake mix I used to just substitute the water for milk but I love your recipe! My cakes come out more fluffy I do feel bad using cake mix 😔 even though I know they taste so much better then a cake from scratch. Every time I have my family taste a cake from scratch they hate it they say just use box mix!! Lol
No shame in the cake mix game! It really is so good and once people try it, they love it!
I’m not understand English too much but I love view you videos 🙏🏼
Thank you! What language do you speak?
Spanish I’m from El Salvador but I’m living in Virginia USA
@@vaneskyentucocina1201 I know some Spanish, but only what I learned in high school, which was a loooong time ago!
Thank you for this video!
I think I asked you this before but I’m pretty sure someone else will have the same question. The busier I get the more I panic on putting all the cake together. How far in advance can you actually finish a cake? Would it be ok to have it fully finished on a Thursday if it’s for Saturday? Even with baking in advance sometimes I feel super stressed when I’m putting it all together the day before. Especially when I have two orders for the same day.
I feel exactly the same way
Thanks for answering my question on edible images.
Let me know if you use the cricut with success!
Hi, Karolyn I just love your work you have truly been a blessing to me. I love hearing and learning from you. I want to ask how did you start your business? Was it hard to build a cake business for home and stay within the law? What challenges did you face starting off? Thank you for being you! I also bake from cake mix and scratch.
Thank you! I’ll add this to the list and answer on the next one. I believe I briefly touched on this subject in my Successful Cake Business Tips video.
Hi !! I've learned so much from your videos !!! Was wondering if you ever make whipped frosting cakes ?? I'm looking through your videos and can't find any
Hi Jess! I only work with American Buttercream. I'm used to working with it and have perfected the art of it. I don't work with whipped or meringue icings as the smoothing method differs and it may not hold up as well as ABC. Sorry I couldn't help you with this one!
How far in advance do you make your cakes?
You've previously mentioned that you and clients a picture of the cake on the day before but is that when you finish them?
How many average cake creations can you make in an average week?
I'm learning so much from you and am excited to continue to learn more from you as I grow my little business 😊
I usually finish them the day before. For example, a Saturday pickup…I’ll bake on Sunday. Then I make all the decorations Monday and Tuesday). Thaw and fill on Wednesday. I’ve on Thursday. Assemble and decorate on Friday. I can do up to 10 per week depending on the size and detail of each one. If they are big and detailed, I can only do 4 or 5. So it all depends on those factors. I hope that makes sense!
@@KarolynsKakes that makes total sense! Thank you so much for sharing all your knowledge and expertise! You are truly exceptional and I appreciate all your help so much.
I do wonder how you do it all though... produce cakes, work out, record and edit videos, respond to queries etc etc. I think I've just discovered Wonder Woman 🤩!
@@leeanngoode846 Thanks girl! Sometimes I wonder how I do it too LOL I have a lot on my plate right now, but I am super grateful! And I'm totally gonna get a wonder woman tiara now haha
I truly appreciate you and your work. The most valuable advice or lesson I've learned from you so far is how to push the buttercream on the outside in between the layers to avoid air pockets. Genius! It has been so much easier and less stressful not dealing with bulging air pockets. Thanks again for all of your knowledge and sharing it with us to become better at our passion.
Yessssss!! It made so much sense when I started doing it. Like you gotta do everything you can to make sure no air gets in there and this is what seems to work the best! So happy it’s working for you 🥰
What are you talking about? Your hair is perfect! It has personality , just like you! Energetic and with personality!
You're so sweet, thank you honey! Although I hated that orange! 😂😂
I never use anything but C&H powdered sugar always have love it. And supper fine pure granulated sugar C&H. I only use Land O Lakes butter. Love watching all your videos thanks that’s one thing I cannot do is write on cakes I made your icing before and it is delicious but my penmanship is so bad I do not write. I have practice multiple times still not good I’ve watched many many videos on it and my icing is fine. so I’ve been doing tapit letters with fondant
My freehand writing isn't great either, I have a few videos on how to transfer and trace lettering on cakes!
I love all your videos, you’ve helped me so much!❤️
I just recently found your channel...I just did a 4 tier wedding cake simply frosted with buttercream and a ribbon/rhinestone trim...I also did the grooms cake/chocolate sheet cake... I too have a problem pricing my cakes...I saw your recent pricing video but can you tell me how to price a sheet cake, full, half and quarter...thanks, Stacey
I can't tell you exactly what to charge. I don't make sheet cakes anymore. But I would say to charge lower per-serving if you're not decorating it (for cakes that are to be cut and served and not displayed) and higher per-serving if you are doing a lot of detail.
Do you ever use Swiss or Italian Meringue Butterceam? I love the taste, HOWEVER (nod to you), it never is stiff enough to decorate flowers etc. They end up looking melted. What can I do? I don’t like American Buttercream. Thank you for your videos, you crack me up. Greetings from South Jersey.
I never use SMBC or IMBC, so I'm not really sure how it works. I do know that ABC is great for flowers. Could you possibly ice the cake in one of the meringues and just use the ABC to make the flowers?
Great video👍💕
What kind of plastic wrap is safe to wrap hot cakes?
I use food safe plastic wrap! I like the 18" long roll with the slide cutter, it's easy to use.
Great video you're awesome 👌
Thank you Bernadette! 😊
Lol the saying no part is always hard because I worry if I don't do it who will help them 😅 but sanity over money
Yes! Sanity over money!! Ima get that printed on a shirt 🤣🤣🤣
So wait...so do you use Tylose even in the fondant that is covering the cake Karolyn?
Just need to clarify that. And CMC is pretty much tha’ same correct?
I bought some of that in bulk (2-3 lb bags).
Hi karolyn !
I love your videos, I have one question for you, I would like to know if is possible to make a living sealing cakes from home ?
I am thinking on retired early and just sale cakes from
Home 🙂.
You definitely can, that's what I do! It takes time to build a business and get it to a point where you make enough profit to support yourself. I did cakes on the side until I got busy enough to where I could quit my other job. Are you able to do something like that?
@@KarolynsKakes thank you so much for taking the time to respond to my question, I appreciate you. 😊you have wonderful fun personality, I have learn so much what hung your videos, I have always bake from scratch, and after I’ve found you I tried doctored cakes and guess what they are delicious 🤤
I am trying, I work full time and after work i bake,
Little by little I am trying to build my clientele 🙂
One other issue that I have is pricing my cakes, is really hard, people expect a cake like yours and pay grocery store price, ☹️!
Thank you in advance
Have a wonderful day!!!
Nope watched it all. No worries, very informative.
11 orders of your detailed work???????
😳😳😳😳😳😳😳😳😳😳😳😳😳
How do you breathe’. 😂 There’s not even time to dream in your sleep. Sheesh.
I feel like passing out just over tha’ mere thought of that!
You are strait 🔥 girl!
Hi Karolyn 😊
Why don’t you use oil like the cake boxes call for .
Just so you know if you give out your pound cake recipe you will be blessed and it will never turn out as yours as I have a great one give it to people and they tell me it's never as good as mines so don't be scared to do that.
Your accent makes me miss Philly!
Whadda ya tawkin about?! LOL!!
@@KarolynsKakes Rita’s woorda ice and a pretzel please😂😂😂😂
I made a scratch cake doesn't taste good, it taste like dry muffins! Help me, what went wrong!!! Thank you!
Are you taking the time to beat the butter and sugar together before you add anything else?
Ok! I'll try it again!
Yayyyyyyeeeeeeee!!!!!!!!!
Don’t come for our Karolyn’s hair!
She’s entitled.😂
I think is pretty though. Reminds me of my favorite Faygo pop flavor:
‘Rock & Rye’
Omg I just googled it and it totally looks like that! LOL!!
?-Do’s and don’ts concerning buttercream under fondant??
1/4 inch thick of buttercream?
Some say just to ‘crumb coat’ it then cover in fondant...🤷🏽♀️
Karolyn please forgive me, if I seem ‘anal’ about this question but researching-most people say ganache is better for that flawless, smooth look however-
Your cakes ARE indeed...flawless!
So apparently-this is false and can totally be achieved with just buttercream.