@elverlfully5460 I think 2 cans of 16 oz can will be enough for 24 ruffle cupcakes. I think you need slightly less buttercream for rosette. So, 2 cans will be good
@@elverlfully5460 yes, gel food coloring is perfect and what I always recommend. The liquid one McCormick from grocery store is too liquidy and will change consistency too much.
Hi, I have watched many of your videos and I still have questions. Should I crumb coat on frozen cake layers with chilled store-bought icing? After the cake is decorated with rosettes can I leave it in a glass cake dome on the counter or refrigerate it as we eat it?
Hi. Yes you can whip chilled store-bought icing and use that to fill and crumb coat your frozen cake layers. Then, you can rechill the crumb-coated cake. After this chilling, the crumbs should be locked in and you can coat another layer of icing without worrying that the crumbs will get smeared throughout the cake. If you're doing rosette, you can skip the second icing coat (I mean you can do the crumb coat and then do the rosette right after). After you're done with rosette or decorating in general, I keep the cake in refrigerator in a cardboard or plastic box (or glass cake dome like what you have). Leave the cake out at room temperature 1-2 hours before eating, so that the cake is moist and frosting is softened. In general, you want to eat your cake at room temperature. Cold cake is generally drier.
If the weather is too hot, it might start to melt. Indoor air conditioned room is generally good for hours. If you notice melting, keep cake/cupcakes in refrigerator in a cardboard or plastic box (or glass cake dome like what you have). However, leave the cake out at room temperature 1-2 hours before eating, so that the cake is moist and frosting is softened. In general, you want to eat your cake at room temperature. Cold cake/cupcakes are generally drier.
Hello many cans will I need to cover 24 cupcakes with rosette design. Thank you
@elverlfully5460 I think 2 cans of 16 oz can will be enough for 24 ruffle cupcakes. I think you need slightly less buttercream for rosette. So, 2 cans will be good
@@maggieherroncake thank you 🙏🏾
@@maggieherroncake && I can color with gel icing? Thank you
@@elverlfully5460 yes, gel food coloring is perfect and what I always recommend. The liquid one McCormick from grocery store is too liquidy and will change consistency too much.
@@maggieherroncake thank you so much
Hi, I have watched many of your videos and I still have questions. Should I crumb coat on frozen cake layers with chilled store-bought icing? After the cake is decorated with rosettes can I leave it in a glass cake dome on the counter or refrigerate it as we eat it?
Hi. Yes you can whip chilled store-bought icing and use that to fill and crumb coat your frozen cake layers. Then, you can rechill the crumb-coated cake. After this chilling, the crumbs should be locked in and you can coat another layer of icing without worrying that the crumbs will get smeared throughout the cake. If you're doing rosette, you can skip the second icing coat (I mean you can do the crumb coat and then do the rosette right after). After you're done with rosette or decorating in general, I keep the cake in refrigerator in a cardboard or plastic box (or glass cake dome like what you have). Leave the cake out at room temperature 1-2 hours before eating, so that the cake is moist and frosting is softened. In general, you want to eat your cake at room temperature. Cold cake is generally drier.
Will the icing melt after it’s sitting out? Like while being displayed?
If the weather is too hot, it might start to melt. Indoor air conditioned room is generally good for hours. If you notice melting, keep cake/cupcakes in refrigerator in a cardboard or plastic box (or glass cake dome like what you have). However, leave the cake out at room temperature 1-2 hours before eating, so that the cake is moist and frosting is softened. In general, you want to eat your cake at room temperature. Cold cake/cupcakes are generally drier.