Stunning! and the buttercream...YES!! It's like it won't whip up. I keep thinking it is the colder temperature in my home. I notice if I make it one day, the next day there is weeping around the edges. Crumbly. I found heating it a little or adding warmed whipped cream helps bind it together and makes it smoother. But very frustrating. Your cake is beautiful. I would love to have a private class with you.
YES!!! I am from The Netherlands and what you talked about at 7:25 min that's what I experiance at well. I think the butter is different for the last 3 months already. I thought they put extra water in it. When you heat it it splatters so much. And I talk about real butter no margarine! So the expensive one 😉 I hate it when they do things like this and do not notify on the package. Have a nice weekend and christmas holiday. 🎅🤶🎄
Lole when they took the transfers out of shortening and my shortening based buttercream for humid months would slide off my cakes. Not good for weddings!
I saw this cake on instagram earlier and I loved it. Then I pop over to you tube , checked my updates and BOOM here's the tutorial. Thank you so much. This masterpiece is magically breath taking.
We are wondering if they are adding water to it to extend it. The Sam's Club brand works fine. It is Hyvee and Wal-Mart we are having problems with. It especially happens when you add gel food coloring. I assume it is because the extra water ( if they are doing that) seizes when mixed with the water-based coloring. Only making the problem worse;(
I have noticed things with butter or cream will sometimes seize while preparing other things, too, and wondered about the cause. After hearing you mention the butter, too, I am fairly sure it must be something different with the cream. But on a better note, I simply love your videos, your creativity and execution, especially dealing with the unexpected. Projects like this require a considerable amount of skill, time, patience, and money, even more so when making a video tutorial, which makes the privilege of watching that much more glorious! Absolutely gorgeous work!
Gorgeous looking cake. Loved when you said "I saw the ornament kit and just had to get it ". Sounds so much like me. Thank you for sharing and keep on caking 💜. Merry Christmas 🎅🎄☃️🤶
As always beautiful cake! Yes I have problem with buttercream lately. It started maybe last month or 2. It seems softer and when I do Swiss merengue it take really long time to incorporate. Much much longer then it used to be
What a beautiful cake! Thanks for showing how to use the fondant mat in different ways - I learned something new! (As I always do with your videos, lol)
Mary, I'm completely in love with this cake. What a masterpiece 👌👏 Thank you so much for sharing your innovative ideas for uses with the silicone mats. I can't wait to go try myself. Merry Christmas to you and your family 🎅🌲🌟
I Really Love this design (disclaimer-I Love all your designs) 😉 Today, I learned something new, mixture for edible lace.😉 Thank you! I'm moving a little slow to get my cookies started but oh well, I'll get there. Extremely beautiful cake❤
Beautiful cake ! I love that you have given ideas on other ways to use the lace mats too... I am always perplexed on how to use them. Funny you should mention the butter issue.. I was sautéing shrimp the other day and noticed that my butter seemed to contain a lot of water.. I guess with the price increases they have decided to water down the product now.... Have a wonder Christmas~
Your buttercream start process of crystallization it’s means the ratio of water and sugar is off-balance probably due to a little humidity in the air. If you want to fix this problem, you can add more water, but the icing will be much runnier or you can substitute water for light corn syrup, since the corn syrup is not a water it’s not dissolve sugar does is sugar cannot crystallize.
Yeah it is the same recipe I have used for years. We do change it seasonally because we are in the mid west, but this is different. I can't explain it, like a thick wet sand texture.
I’ve had the same problem with my buttercream. Like everyone else I’m wondering if they’re watering it down. Usually when this happens to me I add a little bit of high ratio shortening and that makes it smooth and creamy.
Mary, why do I have a sheet pan the same size? When I ordered it (years ago) I thought it would fit in my home oven, no. However, it's ok because now I just have a big space to put my completed baked goods as I work. 😁
I'm having the same problem with my buttercream Mary, I thought it was something I was doing wrong but if it's happening to you then maybe not, I've started to use Swiss merangue buttercream now because it was driving me crazy
I will try send a comment in English. If You can't understand, let me know. I would like to give you a tip on how I close the chocolate spheres. I place a piece of parchment paper at the bottom of the surface that heats up to pass the two parts of the sphere on the parchment paper. This avoids dirtying the frying pan or pan you are using. Try it!
Do you always use American buttercream? I only used it a couple of times and it basically fell off my cake! I started using Italian buttercream and I don’t have that problem anymore.
I meant to ask this question. I’m running a gluten-free business and I’m wondering how much would you charge for a 6”-8” of these type cakes? I’m trying to get my prices in the right ball park but don’t have a clue. Just for 50 lb of flour, I pay $190 compared to normal flour (50 lb app $40).
I thought I was doing something wrong with my frosting. I'm glad you mentioned that. Shrinkflation is real. I love love love your decorating skills.
I love your cake disign very beautiful im glad to see you.& im enjoy watching you every day mary❤❤❤
Love the imprint on the wafer paper.Beautiful texture contrast.
Stunning! and the buttercream...YES!! It's like it won't whip up. I keep thinking it is the colder temperature in my home. I notice if I make it one day, the next day there is weeping around the edges. Crumbly. I found heating it a little or adding warmed whipped cream helps bind it together and makes it smoother. But very frustrating. Your cake is beautiful. I would love to have a private class with you.
So strange! I would love to do in person classes at some point since I have the space now, but I just can't seem to find time to plan it!:(
Silver and blues are my Christmas colors too I also like dark forest green and gold
Oooooo I may have to do something with that....
I can't wait to see it
wow...just wow... thanks for sharing this...
Very beautiful cake .😘
Beautiful Cake!!😍👍😊❤
This is beautiful
Beautiful!
Merci beaucoup très très beau
Oh soooooo Beautiful 😍
YES!!! I am from The Netherlands and what you talked about at 7:25 min that's what I experiance at well. I think the butter is different for the last 3 months already.
I thought they put extra water in it. When you heat it it splatters so much. And I talk about real butter no margarine! So the expensive one 😉
I hate it when they do things like this and do not notify on the package.
Have a nice weekend and christmas holiday.
🎅🤶🎄
Lole when they took the transfers out of shortening and my shortening based buttercream for humid months would slide off my cakes. Not good for weddings!
Mary, wow! I love it-soo beautiful. I love silver and blue. Fantastic job!!!!
You are the best...❤❤❤❤❤❤❤
I saw this cake on instagram earlier and I loved it. Then I pop over to you tube , checked my updates and BOOM here's the tutorial. Thank you so much. This masterpiece is magically breath taking.
Love it!
Magnificent 🥰🤩
Beautifulllllllllll❤️❤️❤️❤️❤️
awesome
❤beautiful
I'will try American buttercream
Love the cake. I also have that problem with the butter cream but only when I use butter a d not shortning.
We are wondering if they are adding water to it to extend it. The Sam's Club brand works fine. It is Hyvee and Wal-Mart we are having problems with. It especially happens when you add gel food coloring. I assume it is because the extra water ( if they are doing that) seizes when mixed with the water-based coloring. Only making the problem worse;(
❤ very nice
I have noticed things with butter or cream will sometimes seize while preparing other things, too, and wondered about the cause. After hearing you mention the butter, too, I am fairly sure it must be something different with the cream. But on a better note, I simply love your videos, your creativity and execution, especially dealing with the unexpected. Projects like this require a considerable amount of skill, time, patience, and money, even more so when making a video tutorial, which makes the privilege of watching that much more glorious! Absolutely gorgeous work!
Gorgeous looking cake. Loved when you said "I saw the ornament kit and just had to get it ". Sounds so much like me. Thank you for sharing and keep on caking 💜. Merry Christmas 🎅🎄☃️🤶
I love your cake design Mary, Thanks for the tutorial 🌹🙏
As always beautiful cake! Yes I have problem with buttercream lately. It started maybe last month or 2. It seems softer and when I do Swiss merengue it take really long time to incorporate. Much much longer then it used to be
Something has changed for sure!
Another one I love!! Great job Mary!
Such a beautiful cake Mary! Love it
This looks so beautiful. I love the ornaments 🥰
Amazing job….Beautiful!
That is beautiful. Thank you. X
What a beautiful cake! Thanks for showing how to use the fondant mat in different ways - I learned something new! (As I always do with your videos, lol)
Mary, I'm completely in love with this cake. What a masterpiece 👌👏 Thank you so much for sharing your innovative ideas for uses with the silicone mats. I can't wait to go try myself. Merry Christmas to you and your family 🎅🌲🌟
Thank you! Merry Christmas to you too;)
I love this so much! Thanks for this great tutorial! I learn so much from you. Merry Christmas!
This is so beautiful!! Exceptional work as always Mary, and hope u have a wonderful Christmas!
So beautiful!
I Really Love this design (disclaimer-I Love all your designs) 😉 Today, I learned something new, mixture for edible lace.😉 Thank you! I'm moving a little slow to get my cookies started but oh well, I'll get there. Extremely beautiful cake❤
Beautiful cake! I love it.
Beautiful cake ! I love that you have given ideas on other ways to use the lace mats too... I am always perplexed on how to use them.
Funny you should mention the butter issue.. I was sautéing shrimp the other day and noticed that my butter seemed to contain a lot of water.. I guess with the price increases they have decided to water down the product now....
Have a wonder Christmas~
That is what we are assuming, too! Thanks for sharing that. It's not just us!
Your buttercream start process of crystallization it’s means the ratio of water and sugar is off-balance probably due to a little humidity in the air. If you want to fix this problem, you can add more water, but the icing will be much runnier or you can substitute water for light corn syrup, since the corn syrup is not a water it’s not dissolve sugar does is sugar cannot crystallize.
Yeah it is the same recipe I have used for years. We do change it seasonally because we are in the mid west, but this is different. I can't explain it, like a thick wet sand texture.
Beautiful as always 👌👌👌👌
I love this! Beautiful job! ❤
Beautiful cake 😍
I’ve had the same problem with my buttercream. Like everyone else I’m wondering if they’re watering it down. Usually when this happens to me I add a little bit of high ratio shortening and that makes it smooth and creamy.
Beautiful 😍 ❤
Love it. What was the recipe for the lace please.
Beautiful work …..did you use rice paper or wafer paper ??
Love your videos
😍😍
Good afternoon, I have questions, did you mix wafer paper with water? and what kind of powder did you add inside the mixture, thanks for the answer.
Mary, why do I have a sheet pan the same size? When I ordered it (years ago) I thought it would fit in my home oven, no. However, it's ok because now I just have a big space to put my completed baked goods as I work. 😁
Exactly!
I'm having the same problem with my buttercream Mary, I thought it was something I was doing wrong but if it's happening to you then maybe not, I've started to use Swiss merangue buttercream now because it was driving me crazy
I am worried that the same thing would happen because of the butter, but no problems? Since there is no added water, probably not!
I will try send a comment in English. If You can't understand, let me know. I would like to give you a tip on how I close the chocolate spheres. I place a piece of parchment paper at the bottom of the surface that heats up to pass the two parts of the sphere on the parchment paper. This avoids dirtying the frying pan or pan you are using. Try it!
Great idea!
Do you always use American buttercream? I only used it a couple of times and it basically fell off my cake! I started using Italian buttercream and I don’t have that problem anymore.
👍👍👍👍👍👍👍👍👍👍👍👍👍👍
This is beautiful! What color blue did you use for the faultline part? It looks darker than the sky blue?
That was just royal blue;)
Mixed in to the sky blue
Can you refrigerate the cake with the water paper lace on it?
If you have a not humid fridge you can.
I meant to ask this question. I’m running a gluten-free business and I’m wondering how much would you charge for a 6”-8” of these type cakes? I’m trying to get my prices in the right ball park but don’t have a clue. Just for 50 lb of flour, I pay $190 compared to normal flour (50 lb app $40).
Unfortunately I don't do gluten free, so I could not give you a good answer;(
I couldn’t find the recipe in the description. I could only see the links to the products used in this video. Anyone can tell me where to find it?
Were you looking for the cake recipe? Or the buttercream?
@@sophisticakesbymary buttercream
th-cam.com/video/X0MioKuiELk/w-d-xo.html
@@sophisticakesbymary thank you
😍😍😍😍👍👍👍👍👍👌👌👌👌👌🇩🇿🇩🇿❤️❤️❤️❤️❤️🙏🙏🙏