Thank you so much Fimi, I get to learn a lot from you both on IG and now here ...You truly inspire me. I pray God keeps blessing the works of your hands. Thank you again ! 💓
Thanks for sharing.. I observed that you are not going round the cake when trimming as most video I've watched. Rather you trim on a spot while you gradually rotate the turn table. Is that the trick or technique.? Ps ill need your reply on this. Thanks
I do this SOMEtimes but for the most part I agree with the baker here. In my opinion some cake types should be cooled the orthodox way….on a wire rack. At least for a bit. Steam is ‘poison’ to the delicate (should be) Cake crumb. Especially some ‘oil based’ applications like Red Velvet or Carrot Cake. These cake types (depending on the oil ratio) can become dense or gummy. My thinking is cakes (especially these) are already heavy in respect to fat. If you wrap hot, you sweat them and can make them heavi👉🏽 ER. I prefer fluffy as possible cakes. Wrapping hot cakes can demolish this although it may keep them moist. 🤷🏽♀️I’m greedy in my desires in that I prefer a MOIST annnnd Fluffy outcome.
Pls madam if u finish baking a cake how do you keep it till the nxt day to work on it . Am asking this because my cakes normally become hard the next day that i ll be ready to to work on them
![[กูเพิ่งซื้อมึงปิดหนี] 20 นาที ผมรีวิวเกมที่แย่ที่สุดในโลก CONCORD](http://i.ytimg.com/vi/XhC-3q3Ii7I/mqdefault.jpg)
To trim the sides I normally rest a slightly smaller cake board on the top of the cake and slide the knife around it.
That's my number one pall who is the best Baker in nigeria😊😊🎉🎉
Thank you sooooooo much ❤️❤️❤️
I love the steps and cutting process, please how many people is this cake for?
at least 50-100 people
Thank you so much Fimi, I get to learn a lot from you both on IG and now here ...You truly inspire me. I pray God keeps blessing the works of your hands. Thank you again ! 💓
AWWWWW......glad you found the tips helpful
The cake looks so beautiful and neatly trimmed, thank you for tips, I learnt something new!
My pleasure 😊
Love this!! Thanks for sharing
You are so welcome!
Thanks a lot sister, I learn a lot from you to do good work
glad you found the videos helpful
I enjoyed watching your video,thanks for sharing the tips.
Awwww glad you found the tutorials helpful
This is so perfect!! God bless you 🙏❤️
glad you found the videos helpful
I luv d step n d trimming process pls what did u put in between dem to stand pls🥰🙏
i have another video on how to stack your cakes...take your time and watch that also
Beautiful!!!
Thank you! Cheers!
U know what u are just too much eiiii 😍
Thanks a lot
I really can't wait to have a class with you ma
AWWWWW SOON
Thank you very much
You are welcome
I learnt
Thank you ma
Welcome 😊
Thanks for sharing.. I observed that you are not going round the cake when trimming as most video I've watched. Rather you trim on a spot while you gradually rotate the turn table. Is that the trick or technique.? Ps ill need your reply on this. Thanks
different techniques like i mentioned in the video, but this particular technique works for me
Beautiful 🥰
Thank you sooo much
Well done. Please do you wrap your cake immediately after you removed it from pan while it is still hot?
Thanks a lot , i dont wrap immediately, i was allow it to cool for like 4hrs then wrap and put in the freezer
I do this SOMEtimes but for the most part I agree with the baker here.
In my opinion some cake types should be cooled the orthodox way….on a wire rack. At least for a bit. Steam is ‘poison’ to the delicate (should be) Cake crumb.
Especially some ‘oil based’ applications like Red Velvet or Carrot Cake.
These cake types (depending on the oil ratio) can become dense or gummy.
My thinking is cakes (especially these) are already heavy in respect to fat. If you wrap hot, you sweat them and can make them heavi👉🏽 ER.
I prefer fluffy as possible cakes. Wrapping hot cakes can demolish this although it may keep them moist.
🤷🏽♀️I’m greedy in my desires in that I prefer a MOIST annnnd Fluffy outcome.
What are the sizes of the cake?
The sizes are 12inches, 8inches and 6inches
Very nice n neat job......well done....is d sizes 10 8,6?
Yes, correct
sorry 12,8 and 6
Mark and someone you speak milk to bake birthday cake and place my how many days will it last without preservative good job ma
Can you rephrase? I didn’t get the question
How do you prepared the butter you're rubing on the cake?
Equal ratio of margarine and icing sugar beat together until fluffy and spreadable on the cake
I baked a red velvet cake nd I put it in the freezer till the next day and it became iced so I believed it wasn't good anymore
as long as your cakes are frozen and you are using a very good recipe.....you have no worries
Well done ma. Pls how many inches is the first tier (bottom) pls?
12 inches
Thank you ma please with wedding cakes,when can you start to decorate with fear of the cake not going bad.Can one used flavors aside fruit. Cake
if you are going to use any cake asides fruit cakes, kindly ensure you notify the bride and groom to consume within 2days..
And if only a well baked and well preserved rich fruit cake you can start decorating as early as 5 days prior to delivery day
Thank you very much ma
I need your helping on decoratin cake
🙏🏻🙏🏻🙏🏻
Ma'am please what is that surface at the bottom of the cake when removed from the pan called?
The cake flip side
Please ma do you measure your batter before baking?
YES I DO, I HAVE A VIDEO ON THAT
Okay thank you for your response...I asked because your cakes are of same sizes and height too..love love
Hi! After baking cakes do you keep them in a freezer or refrigerator?
i put mine in the freezer and i work on them immediately if working on whipped cream cakes but i wait for about 4hours if working on fondant cakes
Freezer is the best so that it can block
Ma please if you freeze a cake for buttercream, won't it sweat
You can work on it immediately but do not refrigerate after you have worked on the cake
@@FimiesdessertsvilleDoes it mean after you crumbcoat the cake I can’t still put it in the fridge?Because my Swiss meringue buttercream sweats a lot
Pls madam if u finish baking a cake how do you keep it till the nxt day to work on it . Am asking this because my cakes normally become hard the next day that i ll be ready to to work on them
i put all my cakes in the freezer and i work on them when i am ready...hope this answers your question
Are you working with a cake straight from the freezer?
Yes I am