I absolutely love all your cakes they are so pretty and I have learned a lot from watching your tutorials. I can't wait for the next one. Thank you Mary xxx
Mistakes are how we learn. You always come up with the most beautifully original cake designs I have ever seen. Thank you for sharing and keep on caking 💜
Beautiful cake Mary and I Love ❤️ the stencil! Thank you for the excellent tip with the gold luster paint and stencil. It always makes me nervous with stenciling and painting. I like this method a lot better! Thank you again! Wishing you a Sweet Week! 😊 🥰❤💞
Soooo sophisticated, I love it. You're a perfectionists and I love it. That's how I am. So being a new cake decorator you know it's annoying, when you see your cake in a picture. Most people like it, but I see the imperfections 😌 I'm definitely inspired by your work💯
Your creations are some of my favorites. I have a question because I need to do a cake in advance and get it in the freezer, would I be safe if it has a gold stencil on it like yours? I would defrost it in the refrigerator.
Beautiful cake Mary!! Love the gold paint tip thank you I will be trying that. I have wanted to try ganache as a “crumb” coat but not sure if the ratio for dark is 1:1 or different. Can you share what ratios for dark and white as a crumb coat? Again, thank you for all your videos I absolutely love and learn so much!!
Sure! For semi sweet, Milk or dark chocolate I do 1 part cream to 2 parts chocolate. For white chocolate I do 1 part cream to 3 parts chocolate. Hope this helps!
Mary, how do you get your cakes to rise like that ? I use those bands that go around the outside of the tin, they stop the cakes from peaking, but my cakes only rise about 1 and half ins.. lynn from uk thankyou
I always look forward to your videos; please is there a reason why you used ganache to crumb coat and what did you mean by lightly dense cake. Also, please what brand of chocolate do you use for your ganache
Hi! I use buttercream to crumbcoat also, but I seem to use ganache more for my tutorials for some reason. Probably because it is so easy to make and it makes for a more sturdy base. My cakes are more on the dense side, bit not overly dense. I honestly use any kind of chocolate for my ganache. I do prefer dark chocolate. I have not found that the brand makes much difference.
Mary, everything you make has such a beautiful touch !! Love watching the whole process filling to finished !! Do you share the recipe for the cake or will you ? It looks perfect !! Btw you and Lilliana DeSilva just did a cake with this same stencil !! She did a fault line design with gold leaf fault line. You guys both have the similar taste in patterns I guess ! Lol 😁
I know!! I saw that last night and told my kids she is going to thi k I am copying her🙄. I think we just have the same esthetic. I promise I filmed this last week and edited it on Saturday! I don't share my recipes at this point because we use mine at the bakery I work at and I promised my boss I wouldn't. Not yet at least;)
Hi Mary. This Cake is absolutely stunning! I have a question..i usually use swiss meringue buttercream. Wonder can i use stencil on smbc cake? Or its only work on American buttercream?
What size was the cake pan. I'm looking to have that height for each layer. I'm using 8" pan but cake doesn't rise that high. Do I need to add more batter to get the rise?
I believe they were 2" high 6" pans.i usually do 4 layers of cake, so approximately 7" tall. My layers don't rise to the whole 2" either;) it all depends on the recipe really. I would add more batter of it happens regularly.
I absolutely love all your cakes they are so pretty and I have learned a lot from watching your tutorials. I can't wait for the next one. Thank you Mary xxx
Beautiful ❤
Mistakes are how we learn. You always come up with the most beautifully original cake designs I have ever seen. Thank you for sharing and keep on caking 💜
Agreed
OMG absolutely LOVED your video with mistake corrections and all!
Thankyou. You explain yourself so easy and clear and not fast.
Hi Mary! Beautiful and I like when your plan doesn’t work out because that’s me😊 You get to show us how to fix it.❤️
We all make mistakes;) I guess that's how we learn;)
Beautiful cake Mary and I Love ❤️ the stencil! Thank you for the excellent tip with the gold luster paint and stencil. It always makes me nervous with stenciling and painting. I like this method a lot better! Thank you again! Wishing you a Sweet Week! 😊 🥰❤💞
Wow, I'm always impressed by your amazing work Mary. Thanks for sharing, God bless you dearest ❤️
Bravo 👏🏾
I have learnt soo much from you.. Thank You Mary xx
I am definitely trying this over easter weekend
Soooo sophisticated, I love it. You're a perfectionists and I love it. That's how I am. So being a new cake decorator you know it's annoying, when you see your cake in a picture. Most people like it, but I see the imperfections 😌 I'm definitely inspired by your work💯
Oh for sure!! I can pick my cakes apart!
Just started watching your videos and I just want to say thank you for sharing them all. It’s really fun to watch and practice. ❤️❤️❤️😊😊
Thank you for watching!
Brilliant as always. Thank you for your amazing tips mary. I appreciate you truly I do.😍😍😍😍
Your creations are some of my favorites. I have a question because I need to do a cake in advance and get it in the freezer, would I be safe if it has a gold stencil on it like yours? I would defrost it in the refrigerator.
Again Mary another stunning cake. Love that stencil x
Que hermoso. 🌹🇵🇪, Saludos de Perú.
This was so informative, thank you so much.
Thank you so much for the video...love your work
Beautiful n yummy
I absolutely love these cakes. 😊
Beautiful like always.
Absolutely beautiful cake!
Hermosa y muy fina!! 👏👏👏👏
Gracias por compartir esta hermoso
Bom Dia minha amada 🌻
Eu amo o seu trabalho, essa decoração ficou fantástica, parabéns 👏👏👍🤤🇧🇷🇧🇷😘😘🌻💐
Beautiful love it. ❤❤
Very beautiful work 😍
Beautiful
Я восхищаюсь вами
Beautiful 😍
This looks amazing! 😍
Amazing 😻
Another beautiful cake. Xxx
Beautiful cake Mary!! Love the gold paint tip thank you I will be trying that. I have wanted to try ganache as a “crumb” coat but not sure if the ratio for dark is 1:1 or different. Can you share what ratios for dark and white as a crumb coat? Again, thank you for all your videos I absolutely love and learn so much!!
Sure! For semi sweet, Milk or dark chocolate I do 1 part cream to 2 parts chocolate. For white chocolate I do 1 part cream to 3 parts chocolate. Hope this helps!
Beautiful cake! What buttercream do you use? Swiss merinque or another?
Espectacular...pero como cortas un pastel asi de alto?.
Muy hermoso trabajo. Saludos desde Ecuador
Beautiful! Can the stenciling also be done on the ganache directly?
Mary, how do you get your cakes to rise like that ? I use those bands that go around the outside of the tin, they stop the cakes from peaking, but my cakes only rise about 1 and half ins.. lynn from uk thankyou
I always look forward to your videos; please is there a reason why you used ganache to crumb coat and what did you mean by lightly dense cake. Also, please what brand of chocolate do you use for your ganache
Hi! I use buttercream to crumbcoat also, but I seem to use ganache more for my tutorials for some reason. Probably because it is so easy to make and it makes for a more sturdy base. My cakes are more on the dense side, bit not overly dense. I honestly use any kind of chocolate for my ganache. I do prefer dark chocolate. I have not found that the brand makes much difference.
I wish you were my teacher😍
Well I can be on here;)
رائع
Mary, everything you make has such a beautiful touch !! Love watching the whole process filling to finished !!
Do you share the recipe for the cake or will you ? It looks perfect !!
Btw you and Lilliana DeSilva just did a cake with this same stencil !! She did a fault line design with gold leaf fault line. You guys both have the similar taste in patterns I guess ! Lol 😁
I know!! I saw that last night and told my kids she is going to thi k I am copying her🙄. I think we just have the same esthetic. I promise I filmed this last week and edited it on Saturday! I don't share my recipes at this point because we use mine at the bakery I work at and I promised my boss I wouldn't. Not yet at least;)
Hi Mary. This Cake is absolutely stunning! I have a question..i usually use swiss meringue buttercream. Wonder can i use stencil on smbc cake? Or its only work on American buttercream?
You can but you will have to work faster. Put it in the fridge until it is firm and return it if it starts to soften.
beautiful cake and perfect explanation were is the buttercream recipe ?
th-cam.com/video/X0MioKuiELk/w-d-xo.html Here you go!
Thanks so much. Please share where you purchased your cake smoother/scraper from?
I actually got it at Hobby Lobby;)
@@sophisticakesbymary really. How long ago. I haven't seen them at ours. How tall is it?
What size was the cake pan. I'm looking to have that height for each layer. I'm using 8" pan but cake doesn't rise that high. Do I need to add more batter to get the rise?
I believe they were 2" high 6" pans.i usually do 4 layers of cake, so approximately 7" tall. My layers don't rise to the whole 2" either;) it all depends on the recipe really. I would add more batter of it happens regularly.
May I have your butter cream free bubbles recipe?
th-cam.com/video/X0MioKuiELk/w-d-xo.html
Love the work, but the layers are far too big
The best Floral Arrangements are only planned as far as the colors and types of flowers. The rest is just playing around with it till you like it
Exactly;)