Beginner baker here. Watched and really enjoyed your tutorial last night. Shopping on temu for the first time today and recognized they’ve used screenshots of this tutorial, as an advertisement photo for acrylic cake discs. Your kitchen caught my eye, and I realized it was you.
Thank you for telling us. ❤️We’ve had so many problems with overseas sellers stealing our images and videos and passing them off as their own. We can pretty much guarantee their disks are not the same quality as ours. We haven’t met a maker (even in the USA like us) who takes the time to add all the engraved details for ease of use, and who uses the quality thick acrylic material that we do that won’t warp easily. We’ll look into seeing if we can get Temu to stop using our videos/images, but we’ve found it’s really hard when the company is overseas. 😣 Thank you again!
I watched this video for the 1st time last night after I stumbled across it. I'd no sooner finished watching it and I'd order 2 sets. 1 round and 1 square set, my round set came today and needless to say I used them straight away and YES, I finally have a professionally done looking cake. Thankyou so very much for the tutorial, it's fab
That's so good to hear Sarah! I'm thrilled you're loving the disks and that this video was helpful. Sorry for the delay in response, I was actually on my honeymoon
WOW! Where have you been all my life? Acrylic Discs are a brilliant Idea and I love the acrylic scraper - time saving and the finish looks amazing! Great turtorial, very Informative, thank you for speeding up the process in the video. Can't Wait to order some for my cake tools! Great idea for Christmas gifts when the kids ask what Mom wants for her gift! Super affordable and such a cool tool - time saving for the standard cakes - not having to buy cake boards and cut them down and try to get them straight, and these are reusable! BRILLIANT PRODUCT THANKS FOR SHARING!
I will agree with others whom have commented, this is the best tutorial on frosting a cake. Whom ever said there is no such thing as perfect, has not watched this video!! Wow❤️😍👌🏻👏🏻 Thank You!😊
WOW... I love this method with the acrylic discs. Ive made cakes all my life and this will be something I invest in soon. great vid. thanks for the demo.
Thanks for the comment! Let us know if you have any questions at all. We make the disks in our workshop in Rhode Island and ship most orders within 24 hours. :)
Thank you so much! It's actually Swiss Meringue Buttercream! You can get the recipe for free here: www.cakesafe.com/store#!/Julis-Swiss-Meringue-Buttercream-Recipe/p/408707208
If you’re doubt about this product, don’t be! Very few products live up to the hype but this absolutely does. It will take your cake game to the next level. Just a note, I see Juli removes the disks while the buttercream is room temperature but for my fidgety hands I could never without messing up my sharp edges. I definitely have to chill it until it’s rock hard before I touch the top or bottom disk. Also you really want to line up the top and bottom disk accurately or else you will have beautiful sharp edges but your cake will look slanted like this / Lastly I like to add the top disk to the cake and secure with buttercream to the top edge of the cake, line it up with the bottom disk like Juli but I prefer to chill the cake at this point before I proceed with adding buttercream to the rest of the cake and smoothing. I find the top disk can move around when/if I press my scraper too hard around the cake. Chilling the top disk and making sure it’s secure to the cake first prevents this. Just my thoughts as I use these disks all the time and they make the job 10x easier.
Thank you SO much for sharing your experience! We appreciate it very much. And it's wonderful to hear the different ways you customize the disk icing process. There are so many ways to tailor the process to how you like it best. Your tips are fantastic!
@@kimberlyneal9790 It depends on how thick you want your buttercream layer to be. I find that 1/4" of buttercream is sufficient for my taste, so I go with the ones that add 1/4" to the sides.
Thanks so much for this! I, too, chill my cakes at the same points in the process as you. I also use gloves when I remove the disks - I find that if my warm hands DO touch the BC, then at least they're not as warm as with gloves & leave less of a mark. I also can't help myself & I do crumb coat... do you? I can't seem to break that habit, although I should probably try skipping it!
Perfection! I purchased two sets of these disks a few years ago but lacked the confidence to even try them out. After watching this video...I can do this too! Looks like I'll be baking a cake this week.🎂
YES! You CAN do this! We're here to support you too! My direct email is CakeSafeRachel@gmail.com. Feel free to email me with any questions at all. If anything goes wrong I'll have an easy tip to fix it. :)
Thank you for your video I’m wanting to try this but have been nervous Do you put the cake in the cool room/fridge before you take the the disc and paper of? You icing looks totally beautiful and smooth. Thank in advance
Juli does not chill before removal, but that's just her preference. She uses Swiss Meringue Buttercream and likes removing right after icing. However other bakers do like to chill in the freezer for about 20 minutes before removal. If you run into any problems at all if you try out our acrylic disks, you can email me directly at CakeSafeRachel@gmail.com and I can give you tips to solve anything!
Thank you SO much! It's Swiss Meringue Buttercream. Here's a video of Juli making it, and the link to the recipe is in the description. th-cam.com/video/YWGrPuOllSU/w-d-xo.html
How did it go? With any new process it takes a few tries to get the hang of. I'm happy to help with tips and tricks if you want. My email is CakeSafeRachel@gmail.com
Thank you so much! We're here for you whenever you are ready to purchase. Let me know if you have any questions. My direct email is CakeSafeRachel@gmail.com
Thank you so much! Here is a link to a video to see me making the recipe, you'll find a link to the written recipe in the description of that video. th-cam.com/video/YWGrPuOllSU/w-d-xo.html
I'm so happy you liked the video. If you have any questions about our Acrylic Disks or need tips and tricks, just let me know. You can contact me direction at CakeSafeRachel@gmail.com. Thanks so much! Rachel
Am definitely gonna put it to practice, and thanks for sharing your idea, it will save me time and creating those crisp clean lines on a cake will be a breeze. I was really struggling last week to make a smooth surface on a cake until I came across your amazing idea, from now onwards no more struggling for me I will be making use of your amazing idea Thank you so much🤗
Absolutely!! Here is a link to the recipe on our blog. Let me know if you have any questions. My direct email is CakeSafeRachel@gmail.com. www.cakesafe.com/blog/beautifully-smooth-buttercream-guide-achieving-crisp-edges-and-flawless-sides
Yes that looks like it cuts out a lot of extra steps. I will be ordering! Do you mind sharing your buttercream recipe it looks so light and fluffy and so spreadable. Thank you
Hi Charmaine! Thanks so much! If you order Monday - Friday before 2pm EST we'll mail your order out the same day. I'd be happy to share the buttercream recipe. Here's a link to a blog post we did with the recipe: www.cakesafe.com/blog/beautifully-smooth-buttercream-guide-achieving-crisp-edges-and-flawless-sides Email me at CakeSafeRachel@gmail.com if you have any questions at all. :)
Thank you so much! Yes we do! Our owner was a professional baker for 30+ years. Here is a link to her recipe for Swiss Meringue Buttercream. It's what you see in most of our tutorial videos, and her clients' most requested icing. www.cakesafe.com/blog/beautifully-smooth-buttercream-guide-achieving-crisp-edges-and-flawless-sides Let me know if you have any questions. My direct email is CakeSafeRachel@gmail.com
Thank you for this tutorial! I bought some discs from you, and I am struggling with the bottom disc. I know that practice makes perfect, and I am working on it! Jenny.
Hi Jenny! So sorry I didn't see this earlier! Did you get the hang of it? It took Juli about 6 times before she was icing quickly and comfortably with the disks. Email me at CakeSafeRachel@gmail.com or call/text 401-378-8766 if you still have any issues.
The cake looks stunning! When you have finished the cake and removed it from the bottom acrylic, how do you then attach the cake (with the cake card) on to a cake board?
Thank you Marie! The website to purchase is www.CakeSafe.com. If you cover with fondant or your cakes tend to shrink go with the .25" sizing. That will give you 1/8" of icing all the way around your cakes. If you only cover with buttercream or ganache go for the .5" sizing (the sizing used above). That will give you 1/4" of icing around your cake. Let us know if you have any question! -Rachel
Hi there! You're so welcome. We are grateful that a baker (sift by kara) told us that we needed to make these. They really do make life so much easier. Like anything new, it takes about 4 to 5 times to be totally comfortable with them. But after that you'll be icing to perfection in minutes. You can see all the sizes and shapes of Acrylic Disks at CakeSafe.com. If you have any questions feel free to reach out to me directly at CakeSafeRachel@gmail.com. Thanks so much!! Rachel
Thank you so much! We do have a video with the buttercream recipe. And there's a link in the description to the recipe so you can print it: th-cam.com/video/YWGrPuOllSU/w-d-xo.html
Thank you! And you CAN do it!! That's the magic of Acrylic Disks. You don't need to have years of experience to get smooth sides. If you have our Acrylic Disks and are having trouble, email me at CakeSafeRachel@gmail.com. I have lots of tips and tricks to solve any issue you might have. Thanks so much!!
Hi Rizza May! Yes, I'm happy to share our buttercream recipe. Here is the link to it: www.cakesafe.com/blog/beautifully-smooth-buttercream-guide-achieving-crisp-edges-and-flawless-sides
@@JKFitz I totally understand! Where are you located? We do have a few stores around the country (and world) that carry our products. And we're always here to help if you want to talk over the different sizing options or have in depth questions. You can call 401-378-8766 or email info@cakesafe.com :) Warmly, Rachel
@@CakeSafeLLC Wow!! Thanks that is the best response I have recieved from a business via online :) I'm in Northern Mn. Near lake Superior. I think i know what I want to purchase but just a bit unsure of spending the $ + shipping. But i think i want just over 8 inch size cake discs. I dont like too much buttercream on the sides so i think thats 1/4 inch which equates to the .25 or whatever right ?
J.K Fitz I’m so sorry for the delay! We had a glitch in getting TH-cam notifications. Yes, definitely go with the 8.25 size. The best thing is to measure your cake to make sure it doesn’t shrink to something like 7.5”. If it did, you could go with the 8.00 size or we can make you a custom size for no extra cost. Unfortunately we don’t have a store in your area, but you could check thedreamcake.net. That’s a store in CA who you may be able to get a better shipping rate from. Thank you so much for the kind words!! I hope your great experience wasn’t tarnished by the long delay in this reply. You can also reach out to Marissa at info@cakesafe.com or call/text 401-378-8766. She will get back to you within 24 business hours. :)
Hi! Thanks for the question! So, first you'd measure your baked cakes to make sure they definitely measure 6", 8", and 10". It's common for cakes to shrink when baked. If you're doing a fondant cake you'd add .25" to the measurement of your baked cake. So if your cakes measured 6, 8, and 10 inches, you'd buy the 6.25, 8.25, and 10.25" disk sets. Or if you're just doing buttercream you'd add .5" to the measurements of your baked cake. If you need custom sizing we can do that for you at no extra cost. Let me know if you have any other questions. Warmly, Rachel
I know there’s videos of our customers doing it on Instagram. Try searching the hashtag #teamacrylics if you’re on Instagram. That’s the hashtag our customers use. To do an ombré cake with the disks the easiest thing is to have your different colors in different piping bags. Apply in the order you like, scrape, fill in holes with the corresponding color, and repeat! It’s easy and fun with the acrylic disks.
Hi Colleen, Thank you so much! Yes, we can do a video using the rectangle/sheet cake Acrylic Disks. We'll keep that in mind for when we film videos. Thank you very much for the suggestion. -Rachel
I've watched this video so many times, it's the best one I've seen on covering a cake, it looks perfect, I've bought the discs, do you have the recipe for your butter cream please, it looks so soft and silky.
Hi Amelia! Thank you so much! Here's a link to our owner Juli's Swiss Meringue Buttercream: www.cakesafe.com/blog/beautifully-smooth-buttercream-guide-achieving-crisp-edges-and-flawless-sides
Thank you so much!! Here's the link to a video of our owner Juli making her buttercream: th-cam.com/video/YWGrPuOllSU/w-d-xo.html It's Swiss Meringue Buttercream. I can email you a PDF of the recipe if you shoot me an email to CakeSafeRachel@gmail.com :)
Hi Rawan! We use Swiss Meringue Buttercream. Here is a link to a video showing Juli making the buttercream. th-cam.com/video/YWGrPuOllSU/w-d-xo.html Let us know if you have any other questions. Warmly, Rachel
Hi Martha! You can make the disk process your own in many ways. Instead of parchment you can use plastic wrap, press n seal, or nothing at all. If you don't use anything at all you can experiment with chilling your cake before removing the top disk and soak a knife in hot water to remove it. Let me know if you think of any other questions. Warmly, Rachel
I don't have a razor blade knife or pallet knife but will be using the 0.25 disks tomorrow. Do you suggest anything else as a substitution for those knifes? :)
You can use whatever tools you have on hand. I’d recommend the thinnest metal spatula that you have. Or a long thin blade knife. Let us know how it goes! The first time is the trickiest. It gets easier after a few times using them.
@@CakeSafeLLC thanks! Oh boy...I hope my first time is successful! I wish I had seen it before so I had time to practice. I'll update you :) thanks for getting back to me!
Hi there, love this video! How would you attach it to a larger cake board when you have finished icing it? Do you take off the existing cake board and place on top of the new cake board with some icing? Is it as easy as this? Thanks!
Thank you so much! Yes, it's super easy! The cardboard that the same size as the cake always stays underneath it. Throughout this video there is cardboard between the cake and the bottom disk. When removing from the disks, you slide your palette knife between the bottom cardboard and the bottom disk, so the cardboard stays with the cake. Then you simply add a dab of buttercream on a larger cake board/cake drum and place your cake on top of it. The dab of buttercream acts like glue to secure the cardboard under your cake to the larger cake board/drum.
Absolutely! You got it! Here is the link to the recipe. www.cakesafe.com/blog/beautifully-smooth-buttercream-guide-achieving-crisp-edges-and-flawless-sides And here is a video showing how Juli gets rid of any air bubbles and achieves the right texture. I set the video to start playing at the right moment: th-cam.com/video/fJHFaTe2e04/w-d-xo.html
Thank you so much! The Acrylic Disks make it easy to get smooth icing on any cake. And we love Swiss Meringue Buttercream because it's so silky. You can see a video of Juli making the buttercream here: th-cam.com/video/YWGrPuOllSU/w-d-xo.html And there's a link in that video's description for the recipe itself. Let me know if you have any questions about it. :)
Juli is actually using SMBC in this video 👍. Here is a video using IMBC th-cam.com/video/FaXGXL2uwl4/w-d-xo.htmlsi=8SOmthYmi9Zlefi1 I’m sorry I don’t know of any videos off hand that show French or German, but I know some of our customers use those recipes. Maybe join the CakeSafe Crusaders Facebook Group and add a post asking if any of the group members have a video showing French or German. There’s about 5,000 bakers in the group, most of them are our customers. ❤️❤️
We use Swiss Meringue Buttercream. Here's a link to download our recipe. :) www.cakesafe.com/store#!/Julis-Swiss-Meringue-Buttercream-Recipe/p/408707208
We do not chill before removing the disks, but I know many people do. We ice and remove the disks in one sitting because it's fast and efficient. Then we chill before we stack tiers. You can definitely chill the cake before removing the disks if you want to.
Thank you for the question! You can use whipped cream, but it's best with a stabilized whipped cream recipe. If the whipped cream isn't thick enough to hold up the top acrylic disks, you'd just ice the top last, after removing the disks. Let me know if you have any other questions. My direct email is CakeSafeRachel@gmail.com :)
We love that there are so many different methods to use CakeSafe Acrylic Disks. Some use parchment, and others use wax paper, plastic wrap, press 'n seal, and some don't use anything and remove the top disk with a hot knife. :)
Thanks so much! We use Swiss Meringue Buttercream. It's so silky and we like the taste a lot better than American Buttercream. Here is a link to our owner Juli's recipe: www.cakesafe.com/blog/beautifully-smooth-buttercream-guide-achieving-crisp-edges-and-flawless-sides
Thank you for the question! At CakeSafe, we don't chill before removing the disks, however a lot of our customers do. It's all up to your preference. I would say that most all customers using American Buttercream will chill in the freezer for about 20 minutes before removing the disks. We use Swiss Meringue Buttercream. Of the Swiss Meringue Buttercream users that we've talked to, about half of them chill and half of them don't. I'd recommend trying it both ways to see what you like better. If you have any trouble email info@cakesafe.com or call/text 401-378-8766. Thanks again!
Hi there! Thanks for the question. You're correct, you'll need the 10, 8, and 6 inch disks. Then you choose what sizing of those disks you'll want depending on how thick you want your icing to be. Choose the .25" sizing for 1/8" of icing all the way around your cake, or the .5" sizing for 1/4" of icing around your cake. We also have the .00" sizing if your cakes happen to shrink a lot when baked. So if you ordered the .25" sizing the disk sets you receive will be 6.25, 8.25, and 10.25 inches. Also, those sizes are common, so we made an Essential Kit that includes those three sizes, plus an 8 inch icing scraper, all at 10% off. Here's the link to that item: www.cakesafe.com/store#!/The-Essential-Kit-Basic/p/74677111/category=21501018 Let me know if you have any other questions. Warmly, Rachel
Thank you for the question. We offer 3 icing thickness sizes on CakeSafe.com. When ordering our Acrylic Disks, you'll first select the pan size. Then you'll select your preferred icing thickness size of .00", .25", or .5". Here is a video that can help you decide which icing thickness you'd prefer. And FYI - Juli uses our .5" sizing, but she likes a very thick layer of buttercream. Other bakers don't like the .5" sizing because that means they have to make more buttercream than they're used to. th-cam.com/video/vmBdEibOJzg/w-d-xo.html
Thank you! You can watch Juli make the buttercream here: th-cam.com/video/YWGrPuOllSU/w-d-xo.html and there's a link in the description for the recipe. :)
I've ordered these and am excited about trying them. Would allowing the cake to set up and chill with the discs on it before removing them be a good or a bad thing?
Hi Janae! Thank you for your support of our family business. We're excited for you to experience the magic of Acrylic Disks! They do take some getting used to. It took our owner Juli about 5 times before she was comfortable with using them. Now she can ice an 8 inch cake in 12 minutes flat! Now to answer your question, we use Swiss Meringue Buttercream and prefer not to chill before removing the disks, but that's just us! Some people who use SMBC do chill before disk removal. Most all bakers who use American Buttercream put the cake in the freezer for 20 minutes before removing the disks. Try out both ways to see what your personal preference is. Your acrylic disks will arrive with instructions showing what we think is the best acrylic disk method for getting sharp edges, but feel free to tailor the process to how you like it best. If you run into any issues my direct email is CakeSafeRachel@gmail.com.
We find using a level is very helpful in getting a perfectly level and unslanted top, but it’s certainly not necessary. You can “eyeball” it and get nice results. But if you’re aiming for perfection, a level is great! We do sell the cake levels on cakesafe.com for $8.95 in case you want to try it out.
We do not, but a lot of our customers do. It's all personal preference. If you have any other questions email info@cakesafe.com or call/text 401-378-8766.
Good Afternoon, your butter cream looks so silky how do you get it like that? I use 500g butter to 1kg icing sugar but mine is not so soft and silky please advise, thank you
Are you using a Swiss Meringue Buttercream recipe? This video shows how Juli makes hers and there's a link to the recipe in the description. th-cam.com/video/YWGrPuOllSU/w-d-xo.html Feel free to email me at CakeSafeRachel@gmail.com if you have any questions.
Here at CakeSafe we do not chill cakes before removing the disks, but many people prefer to. You can customize the Acrylic Disk icing process in many ways. Most bakers who use American Buttercream will put their cake in the freezer for 20 minutes before removing the disks. Feel free to experiment with chilling versus not, or the amount of time you chill for.
This link was attached to the star discs but this isn’t that! It’s the round discs. How would that help if we want to order the star discs? I know how to use the round acrylic discs and it’s a great product ( round discs) however I would like to see a video linked to website for the correct product for purchase . Ty
So sorry about that Shawnee! Our owner/baker Juli has been so busy making products that she hasn't had time to make a star cake and film a tutorial. I deeply apologize. If you're on instagram, here is a quick video of Sweet Stace Cakes using our Star Acrylic Disks: instagram.com/reel/C3N57J7PaDy/?igsh=MzRlODBiNWFlZA==
I’m a complete beginner, so this will be a dumb question. When she lifted the cake off of the bottom disc, the cake looked very firm. Was the cake resting on a cake board, or was the cake that firm? I’d be so afraid that I’d tear the cake. Also, did she use discs that were 0.25” or 0.5” larger to accommodate the icing? Thank you 💖
That's not a dumb question at all. And if you think of any silly ones, I'm happy to answer those too! Yes, there's always a cardboard cake board under the cake. When you see Juli removing the bottom disk, she's sliding her palette knife between the cardboard and the bottom disk. She doesn't chill her cakes before removing the disks, but a lot of our customer like to. Feel free to experiment with chilling in the freezer for about 20 minutes before removing the disks. Juli always uses the .5" sizing. But to find what size is best for you, measure a baked cake. Add .5" to the measurement if you do buttercream cakes, or add .25" if you do fondant. So if your baked cake measures 5.75 inches (cakes tend to shrink after they're baked and cooled), add .5 if you're doing buttercream cakes. 5.75 plus .5 equals 6.25, so that's the size acrylic disks you'd get. Let me know if you think of any other questions. :) - Rachel
Hi I’d truly appreciate you’re reply! I could see that there was a huge mixing bowl in the video. Which mixer is that? Once again I’d really appreciate your reply. I thank you I’m advance for your reply.
Hi Oudbika! Thank you for the question. That huge mixer is a Hobart. Hobart is the company that makes KitchenAid too. Juli's Hobart is a 20 quart size. It's a little hard to see the serial number, but I think it's 117624. Let us know if you think of any other questions. Warmly, Rachel
Thank you so much! It definitely comes with practice, but after a few times you'll be able to get flawless icing in minutes. You can purchase the Acrylic Disks on www.CakeSafe.com. Let me know if you have any questions at all. Warmly, Rachel
When you slide the top disc slightly to cover the cake that is showing, did you leave the top disc in that position or move it back to be lined up with the bottom disc?
Thank you for the question. Ideally you line up the the top and bottom disks in the beginning and they will not shift as you ice. If the top and bottom were not lined up, your cake would appear to lean slightly. However, now all of our disks come with center holes, so you can insert a temporary dowel as you ice so your disks will not shift. Let me know if you have any other questions. Warmly, Rachel
Hi Arundhuti, Whip cream may be too light to hold up the top disk so you may have to ice without icing under the top disk first. Then ice the top after you ice the sides. We do have some customers who use whip cream icing with the disks and have great results.
Great question. Yes, there is always a cardboard cake round under your cake. So when you remove the bottom disk, you are sliding your palette knife between the cake board and the bottom disk. Feel free to email me at CakeSafeRachel@gmail.com with any other questions. Warmly, Rachel
I recently purchased the disks and I do love them, but I'm confused on what size cake board to use? If I use a board that is 8 inches on an 8 inch cake and use the 8.5 inch disk how do I remove the cake without messing up the icing that is hanging over the board? I hope this makes sense. Do I need to use the same size cake board as the disk?
Hi Beth! Thanks for the question. You'll use an 8 inch cake board for an 8 inch cake. The icing will not fall off the cake or create damage. This video shows our owner, Juli's technique, she does not chill her tier before removing the disks. Depending on personal preferences and type of buttercream used, people will chill or not chill before removal to make sure there's no damage when removing the disks. I would say that most people who use American Buttercream chill for 10 to 20 minutes in the freezer, and 50% of people who use Swiss Meringue will chill and the other 50% will not. The best thing to do is experiment with techniques to find what you like best. But the size of your cardboard should be the size of your cake or else you'd see the cardboard after you were done icing. If you have any questions don't hesitate to reach out. You can call or text 401-378-8766 or email info@cakesafe.com.
Beginner baker here. Watched and really enjoyed your tutorial last night. Shopping on temu for the first time today and recognized they’ve used screenshots of this tutorial, as an advertisement photo for acrylic cake discs. Your kitchen caught my eye, and I realized it was you.
Thank you for telling us. ❤️We’ve had so many problems with overseas sellers stealing our images and videos and passing them off as their own. We can pretty much guarantee their disks are not the same quality as ours. We haven’t met a maker (even in the USA like us) who takes the time to add all the engraved details for ease of use, and who uses the quality thick acrylic material that we do that won’t warp easily.
We’ll look into seeing if we can get Temu to stop using our videos/images, but we’ve found it’s really hard when the company is overseas. 😣
Thank you again!
There’s no doubt about the quality difference in products for sure! And you’re welcome. 😊
I love these discs! I'm awful at getting the buttercream smooth and even but these help and they're so much faster
I watched this video for the 1st time last night after I stumbled across it. I'd no sooner finished watching it and I'd order 2 sets. 1 round and 1 square set, my round set came today and needless to say I used them straight away and YES, I finally have a professionally done looking cake. Thankyou so very much for the tutorial, it's fab
That's so good to hear Sarah! I'm thrilled you're loving the disks and that this video was helpful. Sorry for the delay in response, I was actually on my honeymoon
WOW! Where have you been all my life? Acrylic Discs are a brilliant Idea and I love the acrylic scraper - time saving and the finish looks amazing! Great turtorial, very Informative, thank you for speeding up the process in the video. Can't Wait to order some for my cake tools! Great idea for Christmas gifts when the kids ask what Mom wants for her gift! Super affordable and such a cool tool - time saving for the standard cakes - not having to buy cake boards and cut them down and try to get them straight, and these are reusable! BRILLIANT PRODUCT THANKS FOR SHARING!
I will agree with others whom have commented, this is the best tutorial on frosting a cake. Whom ever said there is no such thing as perfect, has not watched this video!! Wow❤️😍👌🏻👏🏻 Thank You!😊
You just made our day! Thank you so much Debbie!!! :)
CakeSafe, LLC. Subscribed 😊
@@debbieduncan8861 ll
WOOW! The best video I have seen so far!!! I’ll for sure try this.
Thank you so much! My direct email is CakeSafeRachel@gmail.com if you have any questions at all.
The best video I have ever seen on how to ice a cake.
WOW... I love this method with the acrylic discs. Ive made cakes all my life and this will be something I invest in soon. great vid. thanks for the demo.
Thanks for the comment! Let us know if you have any questions at all. We make the disks in our workshop in Rhode Island and ship most orders within 24 hours. :)
Omg that has to be Italian meringue buttercream !!!! So crisp and beautiful 😍😍
Thank you so much! It's actually Swiss Meringue Buttercream! You can get the recipe for free here: www.cakesafe.com/store#!/Julis-Swiss-Meringue-Buttercream-Recipe/p/408707208
If you’re doubt about this product, don’t be! Very few products live up to the hype but this absolutely does. It will take your cake game to the next level.
Just a note, I see Juli removes the disks while the buttercream is room temperature but for my fidgety hands I could never without messing up my sharp edges. I definitely have to chill it until it’s rock hard before I touch the top or bottom disk. Also you really want to line up the top and bottom disk accurately or else you will have beautiful sharp edges but your cake will look slanted like this /
Lastly I like to add the top disk to the cake and secure with buttercream to the top edge of the cake, line it up with the bottom disk like Juli but I prefer to chill the cake at this point before I proceed with adding buttercream to the rest of the cake and smoothing. I find the top disk can move around when/if I press my scraper too hard around the cake. Chilling the top disk and making sure it’s secure to the cake first prevents this.
Just my thoughts as I use these disks all the time and they make the job 10x easier.
Thank you SO much for sharing your experience! We appreciate it very much. And it's wonderful to hear the different ways you customize the disk icing process. There are so many ways to tailor the process to how you like it best. Your tips are fantastic!
I still have not been able to use them properly. How do you know which size to get?????
@@kimberlyneal9790 It depends on how thick you want your buttercream layer to be. I find that 1/4" of buttercream is sufficient for my taste, so I go with the ones that add 1/4" to the sides.
Thanks so much for this! I, too, chill my cakes at the same points in the process as you. I also use gloves when I remove the disks - I find that if my warm hands DO touch the BC, then at least they're not as warm as with gloves & leave less of a mark. I also can't help myself & I do crumb coat... do you? I can't seem to break that habit, although I should probably try skipping it!
QAQQQQQQ
Absolutely fantastic and perfect and that look at that so smoooooth buttercream
Thank you 😋
I soo love the result! And this tutorial really helps me on how to use acrylic disk in baking. Thank you very much.
I'm so glad! Thank you for letting me know. Happy baking!
That is CRAZY! I absolutely love this, my cakes always look like a 2 year old iced them. These are going on my list.
Just order this on amazon as soon as i saw this videoo!Wow!Thanks!
Thank you SO much for your support. Send us an email if you have any questions at all! info@cakesafe.com
Perfection! I purchased two sets of these disks a few years ago but lacked the confidence to even try them out. After watching this video...I can do this too! Looks like I'll be baking a cake this week.🎂
YES! You CAN do this! We're here to support you too! My direct email is CakeSafeRachel@gmail.com. Feel free to email me with any questions at all. If anything goes wrong I'll have an easy tip to fix it. :)
I’ve got this in my shopping bag and will be ordering ASAP! This is brilliant!
Your voice is so soothing
Your video is so satisfying to watch!!
Thank you!! We think so too!
Thank you for your video I’m wanting to try this but have been nervous Do you put the cake in the cool room/fridge before you take the the disc and paper of? You icing looks totally beautiful and smooth. Thank in advance
Juli does not chill before removal, but that's just her preference. She uses Swiss Meringue Buttercream and likes removing right after icing. However other bakers do like to chill in the freezer for about 20 minutes before removal. If you run into any problems at all if you try out our acrylic disks, you can email me directly at CakeSafeRachel@gmail.com and I can give you tips to solve anything!
love that you are left headed!!
Lefties are the besties ;)
Your butter cream looks beautiful
Thank you SO much! It's Swiss Meringue Buttercream. Here's a video of Juli making it, and the link to the recipe is in the description. th-cam.com/video/YWGrPuOllSU/w-d-xo.html
This video is so relaxing, great job!
Thank you! 😊
That was so helpful!! Thank you for sharing❤❤
You are so welcome! :)
I’m about to try this 😊 fingers crossed
How did it go? With any new process it takes a few tries to get the hang of. I'm happy to help with tips and tricks if you want. My email is CakeSafeRachel@gmail.com
That looks like perfection! Wow I was wondering getting one but will definitely buy one now
Thank you so much! If you have any questions just let me know.
Is it necessary to have discs both bottom and top ?
The results are beautiful. I definitely need those.
Thank you so much! We're here for you whenever you are ready to purchase. Let me know if you have any questions. My direct email is CakeSafeRachel@gmail.com
Absolutely beautiful. You butter cream also shiny. Can you please give us the way you done the butter cream
Thank you so much! Here is a link to a video to see me making the recipe, you'll find a link to the written recipe in the description of that video. th-cam.com/video/YWGrPuOllSU/w-d-xo.html
OH .... MY...... GOD. This is the best invention ever.
Thank you so much!!!
Astonishing! I could watch this for HOURS!
Thank you! I agree. I never get sick of watching icing videos. :)
Thanks so showing, I was wondering how u would pick it up.
What a brilliant idea, I've learned something new, Thanks😃
I'm so happy you liked the video. If you have any questions about our Acrylic Disks or need tips and tricks, just let me know. You can contact me direction at CakeSafeRachel@gmail.com.
Thanks so much!
Rachel
Am definitely gonna put it to practice, and thanks for sharing your idea, it will save me time and creating those crisp clean lines on a cake will be a breeze. I was really struggling last week to make a smooth surface on a cake until I came across your amazing idea, from now onwards no more struggling for me I will be making use of your amazing idea
Thank you so much🤗
Hello that looks amazing, can we have the buttercream recipe?.
Absolutely!! Here is a link to the recipe on our blog. Let me know if you have any questions. My direct email is CakeSafeRachel@gmail.com. www.cakesafe.com/blog/beautifully-smooth-buttercream-guide-achieving-crisp-edges-and-flawless-sides
Love the acrylic discs! Thank you!
Thank YOU! So happy you are loving them.
Would you have a buttercream icing receipe that you would not mind sharing.
Absolutely! Shoot me an email at CakeSafeRachel@gmail.com and I'll share our owner Juli's delicious Swiss Meringue Buttercream recipe.
Absolutely BRILLIANT Idea!
Thank you! :)
Yes that looks like it cuts out a lot of extra steps. I will be ordering! Do you mind sharing your buttercream recipe it looks so light and fluffy and so spreadable. Thank you
Hi Charmaine! Thanks so much! If you order Monday - Friday before 2pm EST we'll mail your order out the same day. I'd be happy to share the buttercream recipe. Here's a link to a blog post we did with the recipe:
www.cakesafe.com/blog/beautifully-smooth-buttercream-guide-achieving-crisp-edges-and-flawless-sides
Email me at CakeSafeRachel@gmail.com if you have any questions at all. :)
I have some acrylic. Your icing looks so good do you have a recipe for that thanks
Thank you so much! Yes we do! Our owner was a professional baker for 30+ years. Here is a link to her recipe for Swiss Meringue Buttercream. It's what you see in most of our tutorial videos, and her clients' most requested icing. www.cakesafe.com/blog/beautifully-smooth-buttercream-guide-achieving-crisp-edges-and-flawless-sides Let me know if you have any questions. My direct email is CakeSafeRachel@gmail.com
@@CakeSafeLLC thanks some Swiss meringue buttercream they there till 160 you said till dissolved
Thank you for this tutorial! I bought some discs from you, and I am struggling with the bottom disc. I know that practice makes perfect, and I am working on it! Jenny.
Hi Jenny! So sorry I didn't see this earlier! Did you get the hang of it? It took Juli about 6 times before she was icing quickly and comfortably with the disks. Email me at CakeSafeRachel@gmail.com or call/text 401-378-8766 if you still have any issues.
The cake looks stunning! When you have finished the cake and removed it from the bottom acrylic, how do you then attach the cake (with the cake card) on to a cake board?
Thank you! Great question! Juli simply uses some of the icing to act as glue between her cardboard beneath the tier and the cake drum.
This is a dream! So when I use this on my cake is a dry crumb coat not necessary and I can just get to icing? Thanks so much!
Our owner Juli never crumb coats when she uses our Acrylic Disks. Some people still prefer to, but you can experiment with how you like it best. 👍
Fantastic video you make it look so easy I will have to give these a try.
Thank you Marie! The website to purchase is www.CakeSafe.com. If you cover with fondant or your cakes tend to shrink go with the .25" sizing. That will give you 1/8" of icing all the way around your cakes. If you only cover with buttercream or ganache go for the .5" sizing (the sizing used above). That will give you 1/4" of icing around your cake. Let us know if you have any question!
-Rachel
Thank u for this...I've never heard of this method...looks like it makes life easier
Hi there! You're so welcome. We are grateful that a baker (sift by kara) told us that we needed to make these. They really do make life so much easier. Like anything new, it takes about 4 to 5 times to be totally comfortable with them. But after that you'll be icing to perfection in minutes. You can see all the sizes and shapes of Acrylic Disks at CakeSafe.com. If you have any questions feel free to reach out to me directly at CakeSafeRachel@gmail.com.
Thanks so much!!
Rachel
Wow!!!! I love it
Love it!. Do you have a video with the buttercream recipe?.
Thank you so much! We do have a video with the buttercream recipe. And there's a link in the description to the recipe so you can print it: th-cam.com/video/YWGrPuOllSU/w-d-xo.html
I'd love to be able to do what you do. Such perfection 😍
Thank you! And you CAN do it!! That's the magic of Acrylic Disks. You don't need to have years of experience to get smooth sides. If you have our Acrylic Disks and are having trouble, email me at CakeSafeRachel@gmail.com. I have lots of tips and tricks to solve any issue you might have. Thanks so much!!
Perfection.
Can you send your recipe for buttercream? It looks so creamy and easy to spread.
Thank you.
I'm happy to share the recipe! Email me at CakeSafeRachel@gmail.com and I"ll reply with a PDF of the recipe. Thanks so much!
Frosting is really an effort..thank u Maam..can u share your buttercream recipe?thanks
Hi Rizza May! Yes, I'm happy to share our buttercream recipe. Here is the link to it: www.cakesafe.com/blog/beautifully-smooth-buttercream-guide-achieving-crisp-edges-and-flawless-sides
This is a great informational video & Ive been wondering what those are and didnt know the name of them
I'm so happy you liked the video! If you have any questions at all, just let us know. We make the Acrylic Disks ourselves here in Rhode Island.
@@CakeSafeLLC Thank you !! I wish i could come and see all the selections in a store, its not as easy to choose online... I guess Im getting old lol
@@JKFitz I totally understand! Where are you located? We do have a few stores around the country (and world) that carry our products. And we're always here to help if you want to talk over the different sizing options or have in depth questions. You can call 401-378-8766 or email info@cakesafe.com :)
Warmly,
Rachel
@@CakeSafeLLC Wow!! Thanks that is the best response I have recieved from a business via online :) I'm in Northern Mn. Near lake Superior. I think i know what I want to purchase but just a bit unsure of spending the $ + shipping. But i think i want just over 8 inch size cake discs. I dont like too much buttercream on the sides so i think thats 1/4 inch which equates to the .25 or whatever right ?
J.K Fitz I’m so sorry for the delay! We had a glitch in getting TH-cam notifications. Yes, definitely go with the 8.25 size. The best thing is to measure your cake to make sure it doesn’t shrink to something like 7.5”. If it did, you could go with the 8.00 size or we can make you a custom size for no extra cost. Unfortunately we don’t have a store in your area, but you could check thedreamcake.net. That’s a store in CA who you may be able to get a better shipping rate from.
Thank you so much for the kind words!! I hope your great experience wasn’t tarnished by the long delay in this reply. You can also reach out to Marissa at info@cakesafe.com or call/text 401-378-8766. She will get back to you within 24 business hours. :)
If I was doing a 6” cake what size disk do I need and for the 8”’ and 10” you made it look so easy. Thanks
Hi! Thanks for the question! So, first you'd measure your baked cakes to make sure they definitely measure 6", 8", and 10". It's common for cakes to shrink when baked. If you're doing a fondant cake you'd add .25" to the measurement of your baked cake. So if your cakes measured 6, 8, and 10 inches, you'd buy the 6.25, 8.25, and 10.25" disk sets. Or if you're just doing buttercream you'd add .5" to the measurements of your baked cake. If you need custom sizing we can do that for you at no extra cost. Let me know if you have any other questions.
Warmly,
Rachel
Excellent thanks for the information cake top on point
My pleasure! Thank you for watching.
Are you using Swiss meringue buttercream
Yes! Here's a video of Juli making it: th-cam.com/video/YWGrPuOllSU/w-d-xo.html
I'd love to know how to do the ombre technique with these disc.
I know there’s videos of our customers doing it on Instagram. Try searching the hashtag #teamacrylics if you’re on Instagram. That’s the hashtag our customers use. To do an ombré cake with the disks the easiest thing is to have your different colors in different piping bags. Apply in the order you like, scrape, fill in holes with the corresponding color, and repeat! It’s easy and fun with the acrylic disks.
I love watching your videos
Thank you so much! I'm so happy to hear that!
Excellent video, really helpful. Thanks for posting.
Thank you very much. I'm so happy you liked it! If you have any questions, don't hesitate to reach out to us at info@cakesafe.com.
Warmly,
Rachel
WOW! Awesome.
Thank you so much! :)
I love mine!It has cut hours of work off. Would you consider a video on the rectangle ones?
Hi Colleen,
Thank you so much! Yes, we can do a video using the rectangle/sheet cake Acrylic Disks. We'll keep that in mind for when we film videos. Thank you very much for the suggestion.
-Rachel
Thank you!!
Your buttercream looks silky smooth and yummy... can you share the recipe please 🙏
Thank you! And definitely! Email me at CakeSafeRachel@gmail.com and I'll reply with the recipe. :)
because of this video, i ordered and received the disk today.
Thank you so much for your support. Let us know how you like them!!
I've watched this video so many times, it's the best one I've seen on covering a cake, it looks perfect, I've bought the discs, do you have the recipe for your butter cream please, it looks so soft and silky.
Hi Amelia! Thank you so much! Here's a link to our owner Juli's Swiss Meringue Buttercream: www.cakesafe.com/blog/beautifully-smooth-buttercream-guide-achieving-crisp-edges-and-flawless-sides
Hi! Where to buy the discs please?
Zyra Mae it’s in the description 😊
Ohh my god you’re buttercream looks perfect 👌 can I have the recipe please. Thanks 🙏
Thank you so much!! Here's the link to a video of our owner Juli making her buttercream: th-cam.com/video/YWGrPuOllSU/w-d-xo.html
It's Swiss Meringue Buttercream. I can email you a PDF of the recipe if you shoot me an email to CakeSafeRachel@gmail.com :)
CakeSafe, LLC. Thank you so much 😊
Wow !!!! Thanks...and that was perfectly professional 😍
Thank you so much! :)
What kind of batter cream did u use in the video? Please answer me ❤️❤️❤️❤️❤️ it’s look good
Hi Rawan! We use Swiss Meringue Buttercream. Here is a link to a video showing Juli making the buttercream. th-cam.com/video/YWGrPuOllSU/w-d-xo.html Let us know if you have any other questions.
Warmly,
Rachel
nice tutorial,what can be used as a substitute for parchment paper for this pls
Hi Martha! You can make the disk process your own in many ways. Instead of parchment you can use plastic wrap, press n seal, or nothing at all. If you don't use anything at all you can experiment with chilling your cake before removing the top disk and soak a knife in hot water to remove it. Let me know if you think of any other questions.
Warmly,
Rachel
So very delicious 😋
I don't have a razor blade knife or pallet knife but will be using the 0.25 disks tomorrow. Do you suggest anything else as a substitution for those knifes? :)
You can use whatever tools you have on hand. I’d recommend the thinnest metal spatula that you have. Or a long thin blade knife. Let us know how it goes! The first time is the trickiest. It gets easier after a few times using them.
@@CakeSafeLLC thanks! Oh boy...I hope my first time is successful! I wish I had seen it before so I had time to practice. I'll update you :) thanks for getting back to me!
Hi there, love this video! How would you attach it to a larger cake board when you have finished icing it? Do you take off the existing cake board and place on top of the new cake board with some icing? Is it as easy as this? Thanks!
Thank you so much! Yes, it's super easy! The cardboard that the same size as the cake always stays underneath it. Throughout this video there is cardboard between the cake and the bottom disk. When removing from the disks, you slide your palette knife between the bottom cardboard and the bottom disk, so the cardboard stays with the cake. Then you simply add a dab of buttercream on a larger cake board/cake drum and place your cake on top of it. The dab of buttercream acts like glue to secure the cardboard under your cake to the larger cake board/drum.
I’d love your buttercream recipe because this is the smoothest, creamiest buttercream without air bubbles that I’ve ever seen!
Absolutely! You got it! Here is the link to the recipe. www.cakesafe.com/blog/beautifully-smooth-buttercream-guide-achieving-crisp-edges-and-flawless-sides And here is a video showing how Juli gets rid of any air bubbles and achieves the right texture. I set the video to start playing at the right moment: th-cam.com/video/fJHFaTe2e04/w-d-xo.html
whoaaa that buttercream is so smooth
Thank you so much! The Acrylic Disks make it easy to get smooth icing on any cake. And we love Swiss Meringue Buttercream because it's so silky. You can see a video of Juli making the buttercream here: th-cam.com/video/YWGrPuOllSU/w-d-xo.html And there's a link in that video's description for the recipe itself. Let me know if you have any questions about it. :)
Very useful and smart, tnx for sharing
Glad it was helpful! Thank you!!
Do you know of any videos out there that work with Italian, Swiss, French, or German buttercreams vice American buttercream with these disks? Thanks
Juli is actually using SMBC in this video 👍.
Here is a video using IMBC th-cam.com/video/FaXGXL2uwl4/w-d-xo.htmlsi=8SOmthYmi9Zlefi1
I’m sorry I don’t know of any videos off hand that show French or German, but I know some of our customers use those recipes. Maybe join the CakeSafe Crusaders Facebook Group and add a post asking if any of the group members have a video showing French or German. There’s about 5,000 bakers in the group, most of them are our customers. ❤️❤️
Thank you! Your buttercream looks very smooth. What is your recipe?
We use Swiss Meringue Buttercream. Here's a link to download our recipe. :) www.cakesafe.com/store#!/Julis-Swiss-Meringue-Buttercream-Recipe/p/408707208
@@CakeSafeLLCThank you very much! I’ve just bought some disks and combs. Looking forward to using them!
@@punkynoodle9370 thank you so much for your support! If you have any questions, my direct email is CakeSafeRachel@gmail.com
Have you cooled or froze the cake before removing the discs with your warm palette?
We do not chill before removing the disks, but I know many people do. We ice and remove the disks in one sitting because it's fast and efficient. Then we chill before we stack tiers. You can definitely chill the cake before removing the disks if you want to.
Wow. Thnk u for this video... canonize this for whipping cream too?? Coz they don’t crust like butter cream I guess. Kindly let me know
Tia
Thank you for the question! You can use whipped cream, but it's best with a stabilized whipped cream recipe. If the whipped cream isn't thick enough to hold up the top acrylic disks, you'd just ice the top last, after removing the disks. Let me know if you have any other questions. My direct email is CakeSafeRachel@gmail.com :)
@@CakeSafeLLC thnq dear.. will try .. and let u know..😬😬😬
Beautiful!
Thank you!
Thanks, I plan to cover the acrylic sheet in plastic wrap so it will be easier to lift off the cake and then smooth over the top
We love that there are so many different methods to use CakeSafe Acrylic Disks. Some use parchment, and others use wax paper, plastic wrap, press 'n seal, and some don't use anything and remove the top disk with a hot knife. :)
Your buttercream looks very soft and easy to work with do you have the recipe to share?
Thanks so much! We use Swiss Meringue Buttercream. It's so silky and we like the taste a lot better than American Buttercream. Here is a link to our owner Juli's recipe: www.cakesafe.com/blog/beautifully-smooth-buttercream-guide-achieving-crisp-edges-and-flawless-sides
Thanks for sharing ❤
Do you chill the cake before taking it off the underneath plate?
Thank you for the question! At CakeSafe, we don't chill before removing the disks, however a lot of our customers do. It's all up to your preference. I would say that most all customers using American Buttercream will chill in the freezer for about 20 minutes before removing the disks. We use Swiss Meringue Buttercream. Of the Swiss Meringue Buttercream users that we've talked to, about half of them chill and half of them don't. I'd recommend trying it both ways to see what you like better. If you have any trouble email info@cakesafe.com or call/text 401-378-8766.
Thanks again!
I'm making a 10 in, 8 in, & 6 in cake. What size acrylic disks should I get? Should I get the 10, 8, & 6in sizes?
Hi there! Thanks for the question. You're correct, you'll need the 10, 8, and 6 inch disks. Then you choose what sizing of those disks you'll want depending on how thick you want your icing to be. Choose the .25" sizing for 1/8" of icing all the way around your cake, or the .5" sizing for 1/4" of icing around your cake. We also have the .00" sizing if your cakes happen to shrink a lot when baked. So if you ordered the .25" sizing the disk sets you receive will be 6.25, 8.25, and 10.25 inches. Also, those sizes are common, so we made an Essential Kit that includes those three sizes, plus an 8 inch icing scraper, all at 10% off. Here's the link to that item: www.cakesafe.com/store#!/The-Essential-Kit-Basic/p/74677111/category=21501018
Let me know if you have any other questions.
Warmly,
Rachel
This is amazing, what is the difference in sizes of your pans and acrylic disks because I can see they are not the same
Thank you for the question. We offer 3 icing thickness sizes on CakeSafe.com. When ordering our Acrylic Disks, you'll first select the pan size. Then you'll select your preferred icing thickness size of .00", .25", or .5". Here is a video that can help you decide which icing thickness you'd prefer. And FYI - Juli uses our .5" sizing, but she likes a very thick layer of buttercream. Other bakers don't like the .5" sizing because that means they have to make more buttercream than they're used to. th-cam.com/video/vmBdEibOJzg/w-d-xo.html
Is there anyway I can get your buttercream recipe!? It looks amazing!
Absolutely! Shoot me an email to CakeSafeRachel@gmail.com
Wow excelente idea !!!!
Thank you!!
beautiful and that buttercream, please please can we get the info on how to make that beautiful buttercram, lol thank you!!!
Thank you! You can watch Juli make the buttercream here: th-cam.com/video/YWGrPuOllSU/w-d-xo.html and there's a link in the description for the recipe. :)
I've ordered these and am excited about trying them. Would allowing the cake to set up and chill with the discs on it before removing them be a good or a bad thing?
Hi Janae! Thank you for your support of our family business. We're excited for you to experience the magic of Acrylic Disks! They do take some getting used to. It took our owner Juli about 5 times before she was comfortable with using them. Now she can ice an 8 inch cake in 12 minutes flat! Now to answer your question, we use Swiss Meringue Buttercream and prefer not to chill before removing the disks, but that's just us! Some people who use SMBC do chill before disk removal. Most all bakers who use American Buttercream put the cake in the freezer for 20 minutes before removing the disks. Try out both ways to see what your personal preference is. Your acrylic disks will arrive with instructions showing what we think is the best acrylic disk method for getting sharp edges, but feel free to tailor the process to how you like it best. If you run into any issues my direct email is CakeSafeRachel@gmail.com.
Hi, thank you for sharing. But why did you use the a level measure and is that necessary?
We find using a level is very helpful in getting a perfectly level and unslanted top, but it’s certainly not necessary. You can “eyeball” it and get nice results. But if you’re aiming for perfection, a level is great! We do sell the cake levels on cakesafe.com for $8.95 in case you want to try it out.
@@CakeSafeLLC Thank you. Can you do a tutorial on how to make rose gold buttercream please.
I’ll add that to our list!
Do you chill the cake before removing the acrylic disks?
We do not, but a lot of our customers do. It's all personal preference. If you have any other questions email info@cakesafe.com or call/text 401-378-8766.
I chill the cake and it comes off perfectly
For how long do we need to chill the cake before removing acrylic disks?
Divya Gupta I would chill it least an hour 😊
Good Afternoon, your butter cream looks so silky how do you get it like that? I use 500g butter to 1kg icing sugar but mine is not so soft and silky please advise, thank you
Are you using a Swiss Meringue Buttercream recipe? This video shows how Juli makes hers and there's a link to the recipe in the description. th-cam.com/video/YWGrPuOllSU/w-d-xo.html Feel free to email me at CakeSafeRachel@gmail.com if you have any questions.
Absolutely fantastic and perfect!!
Do we need to chill the cake first before removing the disk?
Here at CakeSafe we do not chill cakes before removing the disks, but many people prefer to. You can customize the Acrylic Disk icing process in many ways. Most bakers who use American Buttercream will put their cake in the freezer for 20 minutes before removing the disks. Feel free to experiment with chilling versus not, or the amount of time you chill for.
This link was attached to the star discs but this isn’t that! It’s the round discs. How would that help if we want to order the star discs? I know how to use the round acrylic discs and it’s a great product
( round discs) however I would like to see a video linked to website for the correct product for purchase . Ty
So sorry about that Shawnee! Our owner/baker Juli has been so busy making products that she hasn't had time to make a star cake and film a tutorial. I deeply apologize. If you're on instagram, here is a quick video of Sweet Stace Cakes using our Star Acrylic Disks: instagram.com/reel/C3N57J7PaDy/?igsh=MzRlODBiNWFlZA==
I’m a complete beginner, so this will be a dumb question. When she lifted the cake off of the bottom disc, the cake looked very firm. Was the cake resting on a cake board, or was the cake that firm? I’d be so afraid that I’d tear the cake. Also, did she use discs that were 0.25” or 0.5” larger to accommodate the icing? Thank you 💖
That's not a dumb question at all. And if you think of any silly ones, I'm happy to answer those too! Yes, there's always a cardboard cake board under the cake. When you see Juli removing the bottom disk, she's sliding her palette knife between the cardboard and the bottom disk. She doesn't chill her cakes before removing the disks, but a lot of our customer like to. Feel free to experiment with chilling in the freezer for about 20 minutes before removing the disks. Juli always uses the .5" sizing. But to find what size is best for you, measure a baked cake. Add .5" to the measurement if you do buttercream cakes, or add .25" if you do fondant. So if your baked cake measures 5.75 inches (cakes tend to shrink after they're baked and cooled), add .5 if you're doing buttercream cakes. 5.75 plus .5 equals 6.25, so that's the size acrylic disks you'd get. Let me know if you think of any other questions. :) - Rachel
@@CakeSafeLLC Thank you for answering my questions! Have a great day!
Excelent tutorial thanks.
Glad you liked it!
Hi I’d truly appreciate you’re reply! I could see that there was a huge mixing bowl in the video. Which mixer is that? Once again I’d really appreciate your reply. I thank you I’m advance for your reply.
Hi Oudbika!
Thank you for the question. That huge mixer is a Hobart. Hobart is the company that makes KitchenAid too. Juli's Hobart is a 20 quart size. It's a little hard to see the serial number, but I think it's 117624. Let us know if you think of any other questions.
Warmly,
Rachel
CakeSafe, LLC. Hi Rachel,thank you so much for taking the time out to reply to my question it really truly is appreciated.god bless you. Thank you.
@@SkeletonkeysJan1 It's absolutely my pleasure. If you have any other questions, my direct email is CakeSafeRache@gmail.com. God bless you.
CakeSafe, LLC. Thank you so much! I have made a note of your email. God bless you and your family.
This is magic!
Thank you! ✨✨✨ Let me know if you have any questions!
WOW!!!!!! How easy you make it look! Where can I buy the discs?
Thank you so much! It definitely comes with practice, but after a few times you'll be able to get flawless icing in minutes. You can purchase the Acrylic Disks on www.CakeSafe.com. Let me know if you have any questions at all.
Warmly,
Rachel
When you slide the top disc slightly to cover the cake that is showing, did you leave the top disc in that position or move it back to be lined up with the bottom disc?
Thank you for the question. Ideally you line up the the top and bottom disks in the beginning and they will not shift as you ice. If the top and bottom were not lined up, your cake would appear to lean slightly. However, now all of our disks come with center holes, so you can insert a temporary dowel as you ice so your disks will not shift. Let me know if you have any other questions.
Warmly,
Rachel
Hi Julie that was a great tutorial. Do you think this method will work well with whip cream too.
Hi Arundhuti,
Whip cream may be too light to hold up the top disk so you may have to ice without icing under the top disk first. Then ice the top after you ice the sides. We do have some customers who use whip cream icing with the disks and have great results.
Did u put s cake board at the bottom before placing the disk?
Great question. Yes, there is always a cardboard cake round under your cake. So when you remove the bottom disk, you are sliding your palette knife between the cake board and the bottom disk. Feel free to email me at CakeSafeRachel@gmail.com with any other questions.
Warmly,
Rachel
Love this video! Just superb, thanks. xx
I recently purchased the disks and I do love them, but I'm confused on what size cake board to use? If I use a board that is 8 inches on an 8 inch cake and use the 8.5 inch disk how do I remove the cake without messing up the icing that is hanging over the board? I hope this makes sense. Do I need to use the same size cake board as the disk?
Hi Beth! Thanks for the question. You'll use an 8 inch cake board for an 8 inch cake. The icing will not fall off the cake or create damage. This video shows our owner, Juli's technique, she does not chill her tier before removing the disks. Depending on personal preferences and type of buttercream used, people will chill or not chill before removal to make sure there's no damage when removing the disks. I would say that most people who use American Buttercream chill for 10 to 20 minutes in the freezer, and 50% of people who use Swiss Meringue will chill and the other 50% will not. The best thing to do is experiment with techniques to find what you like best. But the size of your cardboard should be the size of your cake or else you'd see the cardboard after you were done icing. If you have any questions don't hesitate to reach out. You can call or text 401-378-8766 or email info@cakesafe.com.