Are used to have the same problem. It helps to be really careful when you take the cake out so it comes out in a full piece and not all crumbly. Use thick layers and keep putting it back in the fridge or freezer. Suddenly that crumb coat is magically gone!
What are great way to start the year seeing some of your videos. I truly understand your need to take a break and if you need another one you take it but it's wonderful to see you working again
@@BakeMyDayMimo it's understandable with a limited setup and I also understand how much more you have to do to get ready to just be on camera so I do get that. I'd just love being able to see the whole process. Your art is a blessing and genuinely wonderful. I love watching art being made by beautiful people. An passion I learned watching Bob Ross, Sherry Lewis, Jim Henson, and Fred Rogers growing up.
I was wondering if somebody has special request for like the seven-minute icing would you do that because I can't eat regular icing and honestly I have a problem buying my cakes from just about anybody but knowing that you do this online and seeing what you do I know that you actually take care of what you doing you love it's an artwork it really is our what you do and God bless you I love all of your cakes whether they're realistic or hyper-realistic LOL thank you so much and God bless for sharing a little bit of your talent with the rest
Please ,do you have a longer version I still can't get it , it's one of the things I hate with cakes. I'm like maybe I need to charge a little extra for those who want smooth cakes,because it is so complicated
I LOVE YOU MIMO!! I am also Lebanese but I am don’t wear a hishabe (sorry I don’t know how to spell it) I also love baking and you are my inspiration. 💜❤️💜❤️💜❤️💜❤️💜❤️💜
Hello love, yes I do it’s called easy Swiss meringue buttercream and it’s on my page. But I don’t think it’ll work while if you have a very hot climate
I tried doing this awhile back and even up until now this doesn’t work for me, it starts messing up the buttercream and leaves a rough surface . What am I doing wrong? Could it be my scraper?
I have the worst time doing the initial frosting & getting it smooth before I start decorating! Also, putting it in the freezer is not easy for most pple., as we actually have food in our freezers, so how do you get enough room to fit a tall and/or large (like an 8”, 10”, 12”, or 14”) cake in there? There’s no possible way I could fit a 10” or larger cake in my freezer!
My last cake was a two-tiered Wednesday cake! The bottom cake was an Oreo cake. The top was a small strawberry, one of my 6 inch cakes and got stuck trying to get it out and it broke off a little so I had to cut it down to a size 4 inch, crumb coating and doing this same technique saved it from falling apart more, the sharp edges looked very professional, thank you!👍 The little cake was probably the best tasting cake ever my kids said. Lol they told me I should of made the whole thing strawberry! I made it for my granddaughter she want two different cake flavors. Now my daughter ordered strawberry flavored cake for her birthday!
I’ve never been able to Ice a cake properly in my life. The “crumb coat” is always my final results lol
Are used to have the same problem. It helps to be really careful when you take the cake out so it comes out in a full piece and not all crumbly. Use thick layers and keep putting it back in the fridge or freezer. Suddenly that crumb coat is magically gone!
@@jagrubster thanks I’ll try this next time!
@@jagrubsterI'm going to try this!!! Thank you!
crumb coat and freeze it before adding main layers
Your cakes are so pretty and neat, I could never!!
Thanks love, I appreciate that
What are great way to start the year seeing some of your videos. I truly understand your need to take a break and if you need another one you take it but it's wonderful to see you working again
Why have I never thought to freeze NY frosted cake before smoothing... good grief, this is brilliant! Thanks for sharing!!!! Looks flawless!
I did my first cake order last weekend and used this method! It worked out very well! Thank you much for the tip!
That’s awesome, I’m glad it worked for you
I watch this video twice, just to see the ending result, to the beginning. Such a beautiful difference!
i love your informative videos! (also first maybe i’m seeing a lot of others now😄) ❤️
They make us feel like we, too, could do it haha
Thank you for the usable tips. I love your content. I enjoy your company. Xx
So pretty
The way you cuttt it YES! So many people don’t do this and just try for countless minutes scraping it. u go mimo!!🥳❤️
It IS satisfying 😍😍 thanks for the tip! ❤️
This looks sooo satisfying☺️☺️👌🏽
I really love your voice how you speak it so comfortably & spunky that it sounds my bestie is leaving me a message like “hello loves….” I love it
Thanks love I really appreciate it
You are so talented and I love your videos
Wow! Thanks so much I’ll try in the freezer method ❤
I do the same but your's always looks so much better. Keep up the awesome work ❤
Your voice is so calming 🥺
I will definitely try this!
Oh my god this is amazing
Cool tip, thank you!😊
Does the make iceing or cream go to waste? No hate! Just asking what you do with all the extra cream
Just love your videos sister 💗
Genius!!!
Omg great tip!!!
All I can think with these shorts is how much I wish there were full videos!!
Really? 🥺 I feel like my phone videos don’t do very well, my shorts seem to do a lot better and give me a better opportunity to grow
Full videos*
@@BakeMyDayMimo it's understandable with a limited setup and I also understand how much more you have to do to get ready to just be on camera so I do get that. I'd just love being able to see the whole process. Your art is a blessing and genuinely wonderful. I love watching art being made by beautiful people. An passion I learned watching Bob Ross, Sherry Lewis, Jim Henson, and Fred Rogers growing up.
I was wondering if somebody has special request for like the seven-minute icing would you do that because I can't eat regular icing and honestly I have a problem buying my cakes from just about anybody but knowing that you do this online and seeing what you do I know that you actually take care of what you doing you love it's an artwork it really is our what you do and God bless you I love all of your cakes whether they're realistic or hyper-realistic LOL thank you so much and God bless for sharing a little bit of your talent with the rest
Thank you for your tips 😉 beautiful Cake 🥰
Please ,do you have a longer version I still can't get it , it's one of the things I hate with cakes. I'm like maybe I need to charge a little extra for those who want smooth cakes,because it is so complicated
How do u make a buttercream ...can u plz share the recipe
I actually never had a buttercream cake. Gonna try it though.
So after final coat of buttercream, set in freezer 10 minutes and smooth? No need to add extra buttercream?
I LOVE YOU MIMO!!
I am also Lebanese but I am don’t wear a hishabe (sorry I don’t know how to spell it) I also love baking and you are my inspiration. 💜❤️💜❤️💜❤️💜❤️💜❤️💜
😘
This is cool but doesnt it scrape of most of the buttercream? Or is there still enough for a good slice of cake?
No, because I put a pretty thick layer on to begin with.
What type of frosting do you use? Can I get the recipe?
Is it normal buttercream or ganache?
Do you have to cover it ?
Hi Mimo! Is this the easy buttercream meringue frosting?
Will his work with whipped cream
Hi mimo. Do you use your simple Swiss meringue buttercream recipe to fill and cover your cakes?
Can you share this buttercream recipe? I’m struggling so bad.
Is this swiss or ABM?
Do you have an extra fridge and freezer in your garage?
What receipe you use to get it hard freeze like that ? mine won’t freeze hard
Have you ever used a paper towel to get the embossed look?
freeze again after crumb coat freezing? wow ill try this!
Do you have a video on your buttercream recipe? I live in the Caribbean in hot climate so it's hard for me to get the perfect icing
Hello love, yes I do it’s called easy Swiss meringue buttercream and it’s on my page. But I don’t think it’ll work while if you have a very hot climate
I am trying so hard to get to this! lol
Hello! What do you do with the leftover buttercream the you scrape off?
Since the buttercream is not dyed, I just put it back in the mixing bowl and remix it with the other butter cream
@@BakeMyDayMimo ooohhh ok! Thanks for sharing!
What brand of tool is that plastic piece ?
I tried doing this awhile back and even up until now this doesn’t work for me, it starts messing up the buttercream and leaves a rough surface . What am I doing wrong? Could it be my scraper?
What do you use for your scraper? Where did you buy yours?
Amazon, I have an Amazon store front and it’s under cake supplies.
What kind of buttercream do you use
I use the scraper but it scrapes off the icing. I am gentle while doing it. What would cause that?
What buttercream do you use?
How can I make this buttercream?
You live in Michigan right? (If I’m wrong I’m sorry) but I’d love a cake by you ❤️❤️
What do you do with the excess buttercream?
Where did u get your scraper from
Amazon. I have an Amazon store front and it’s under cake supplies
GURLLL, what is your buttercream recipe, dont be shy, I’ll be waiting
I have the worst time doing the initial frosting & getting it smooth before I start decorating! Also, putting it in the freezer is not easy for most pple., as we actually have food in our freezers, so how do you get enough room to fit a tall and/or large (like an 8”, 10”, 12”, or 14”) cake in there? There’s no possible way I could fit a 10” or larger cake in my freezer!
Recipe of this cream?
Lord it takes me hours sometimes to smooth 1 cake layer
does it matter what kind of buttercream it is?
What type of buttercream
Freezer for 10 minutes? 🤯 I will try that out next time because my cakes never come out smooth 😩
Her cake is better than mine before she finishes it. 🤣
I promise you only get better with practice. And trust me, I’m still learning.
What kind of buttercream do you use?
Easy Swiss meringue buttercream and I have the recipe on here.
@@BakeMyDayMimo please write recept
🤗✅
“so much more easier”
*that hurt*
You might want to cover your oven door with non reflective paper. Btw love your cakes
That’s a good idea
My last cake was a two-tiered Wednesday cake! The bottom cake was an Oreo cake. The top was a small strawberry, one of my 6 inch cakes and got stuck trying to get it out and it broke off a little so I had to cut it down to a size 4 inch, crumb coating and doing this same technique saved it from falling apart more, the sharp edges looked very professional, thank you!👍 The little cake was probably the best tasting cake ever my kids said. Lol they told me I should of made the whole thing strawberry! I made it for my granddaughter she want two different cake flavors. Now my daughter ordered strawberry flavored cake for her birthday!
Receipt measurements for 1000gm total weight of finest butter cream
You should try to make a naked cake there so pretty if you don’t know what it is look it up there gorgeous
Thanks love, I have made several.
@@BakeMyDayMimo if you can do you mind making a tutorial I’ve always wanted to make one just always afraid I’m gonna mess up
is this american buttercream
I keep trying this so many times. It’s hardt.
Ay I’m early! Hello!
The rough cake looks better. The finished cake has no soul. Remember the worse the cake looks the better the cake tastes 😆
Kind of like smoothing a clay piece
Hey sis how are you ?
I’m good, how are you?
I’m fine alhamdulillah, I don’t know why I always feel like I really wanna talk with you.
13
Why that buttercream look dry and hard
Every time I don’t see your face, I wonder what this girl’s expression might be or what might she be saying.
Hi first!!!!!!! Can I get pinned?
Why do she always say hello love every video 😔 love her cakes but that intro 🙄
First!