I wish I had watched this months ago when I added a mini bottle to a drip cake I did! I cut into the cake to make sure it wouldn't shift 😱🤦♀️ and I think I added a skewer too!
Thank you so much karolyn !!! Just watching you I already feel like a better cake decorator. Having more knowledge about everything ! You are a blessing ! Most other decorators keep everything a secret . So thank you . - Philly resident 😁
Beautiful cake Karolyn! I love this style of drip cake. I did one for my sister's birthday and used red roses, dipped strawberries , Ferrero Rocher chocolates and a Moet bottle. It was so stunning!
Did you use a smaller bottle or a regular size one? And I love strawberries but I don't want to have to take the time to make them! Are they easy to do?
@@KarolynsKakes lol strawberries are so easy to make! I suck at macarons, so i feel like they're easy enough and look elegant enough on cakes. The bottle was a smaller one.
Your really the.l best at explaining details. We love you Carolyn and we’re grateful for you. God bless you for sharing your gifts with the world and for also helping us become better cake decorators. Sending ❤️ from Mississippi ❤️
Quick tip for covering your fondant/chocolate balls....put them in a ziplock bag and put the dry dust on them and shake until covered. No wet colored hands...
So I saw this other baker, use this spotless technique to luster decorations. By throwing some luater dust In a bowl and mix with the small pearl sprinkles both together And than throw and move around the item being covered in luster dust. It's a FLAWLESS outcome! 👌🏼
I am going to try making this cake for my daughter. However, I only have 8” x 2” cake pans. Do I still follow the double barrel cake video? I am excited to try this. Thank you so much for all of your awesome videos!
Yeah...how do you pronounce "dragees?!" That cracks me up! 😅 I love your videos, your instruction, and your work. Recently I've gone back to my cakes, and friends want me to do baking for them and various events. I'm still a bit rusty and need more practice and maybe another class. So I get a lot out of your videos! Thank you for taking the time & energy to do them! You give me hope and inspiration that I can do this, too!
Frist let me say so thankful that I found you. I'm a self tought baker and I'm still learning. But each time I do a stacked cake they have a lean to them. Please give a how to on stacking big cakes
Would you please tell me what type of edible image printer you have and whether or not you have had any issues with it? I’ve burned through 2 cake printers (and many many of my regular printers 😮) Thinking of getting one more but I’m leery of investing in one that won’t last.
I have the Platinum Entry Level Edible Printer System from Icing Images. It comes with a Canon printer. Those are the best because the print head is easily removed for cleaning purposes! The first printer I had, I didn't keep up with the weekly printing tester pages and the print head clogged, so I had to get a new one, I've had this one for a while now and haven't had issues besides the occasional clog, which is easy to clear if you get it in time! Here's my affiliate link to their site. (I shopped there long before I became affiliated with them!) shareasale.com/r.cfm?b=1817175&u=2948238&m=113258&urllink=&afftrack=
Thank you so much for such a detailed tutorial! Your channel actually inspired me to turn my hobby of baking into a small business so thank you for everything you do. I’ve made this cake twice for family. I have a quick question on the business side of things. If someone was ordering this cake from you, would you purchase a bottle and just factor in the cost or do you have the customer supply any liquor based items so they assume that liability?
I've done both. Sometimes they buy it and drop it off to me so I can put it on the cake. Sometimes I have purchased it myself and factored it into the price. I will buy it myself when I know the customer and know they are of age!
Are you putting the finished cake back in the fridge? If so, isn’t there going to be condensation on the bottle? Will the cookies get soggy in the fridge?
I refrigerate all of my cakes. So, yes, this went in the fridge. The bottle gets a little foggy, but no condensation forms. The cookies don't get soggy. If you refrigerate your cakes, you must control the environment the cake is in to prevent condensation. I talk about it in this video: th-cam.com/video/vBKi-O7v98w/w-d-xo.html
Hello thank you for sharing your time A why you use water in chocolate dripping Is this only for this brand chocolate ? How about wilton and then brand Normally says water is Enemy for chocolate and I’m surprise Voice time I’ve seen in dripping you use And how I can make pink purple hair n light I have mermaid theme cake and drip is pink purple not actual purple I don’t know how I explain but I am sure you know what I mean 😊 Last question what I do with left over drip chocolate keep out side or in fridge Water one and cream one too Waiting for your reply desperately
You can only use water with candy melts. Candy melts aren't chocolate. If you're using real chocolate, you must use heavy cream! With water ganache, I find that I have to toss any excess as it's difficult for me to reuse as I can't ever get it back to the correct consistency 😢
You want to use heavy cream with real chocolate. The candy melts aren't actual chocolate so you can use water. If you put water in real chocolate, it will seize!
That Karolyn.... is one BEAUTIFUL cake. It look so expensive and elegant. I think you are the name banner-QUEEN girl!! Seriously!!!! I did a bottle cake a last year but I cut a circle out of the cake. Not too deep but the bottle set in nice and snug. I didn’t 😂 like the fact they would have ‘mushed’ cake, if I pushed that bottle like that. Also with my luck-I was too terrified my cake would break or split if I did it that way.🥴 But I’m definitely going to use that skewer trick next time for added stability though. Awesome. 👍🏽 I did a double ‘disaster’ barrel a few months ago and listening to you I have realized why it ‘buckled’ and looked like the ‘Leaning Tower of Pisa’ the next day. No middle board between the 4 layers sets. Man was she an ‘ugly Betty’😂😂😂. And...AND....she had blow outs in her frostin’. She was a Pink HOT MESS. Thank goodness she was a practice. I said I would never attempt again but thanks to you...I’m puttin’ my rubber boots on and...well you get it. ❤️
Yeah when they are that tall, you need internal structure or it's just going to fall over! And I've totally done that before, we learn by our mistakes right?! And good point about cutting the hole, you do gotta be really careful that you don't mess it up when you push it in and your way really prevents any mishaps!
The Oreo cookie how they tast after applying that rose gold powder on them, isn't bitter that powder ? The bottle how did you cover it on top cuz it looks really .
I’m surprised that the candy melts didn’t stay clumpy. How come ? Candy melts don’t work for me I always have a hard time with it. I use regular white or milk chocolate to make my drips because I find that one gets too hard. The first time I used it I thought I made a mistake but now I see you’re using it I feel much better …. I’ll try the sweet tooth fairy brand. Thanks !! Btw that’s an awesome looking cake!!
It was about 3/4 ounce to 1 ounce of water. You can use water with the white chocolate candy melts because they technically aren't chocolate. I just find it easier to use water!
Every other tutorials I've seen they use cream with their chocolate to make their ganache drips. Why do you use water? Thank you for sharing and keep on caking 💜
This was part of an earlier comment but I cut it to make ‘appear’ it shorter. You know I talk a lot 🥴☺️🙃. Me don’t mean too. Anyway... MY TIP for my Karolyn: When coloring fondant or chocolate balls ( I learned on Pinterest a few years back)- •Use your or buy a little tub of those tiny CHEAP supermarket ‘non-perils’. Doesn’t matter the color. •Put about 1/2 cup of them in a zip bag along with your dust coloramount. •Shake the bag a bit to make sure your perils are covered good. •Place your balls in the bag and by just grabbing the bag move it around so that the balls literally glide across the ‘perils’ as they turn. Viola! TRUST ME Karolyn, you will get an even and most beautiful sheen! Seal the bag and keep for another use. I usually label the color of dust used on the bag. Or... you can just stick your finger in it🥴🥰. Anyway, think of the technique as the same as how our treats (Cheetos or coating candy) are covered in factory drums that rotate. Plus...maybe I’m a bit of a nut...it’s kinda fun. Cake pops can be done the same cept I would use a coffee cup for the same technique. Just plunge the cake pop by the stick into the cup. Seeee....this cake puppy knows a few lil’ tricks huh! ❤️you!
Someone else told me to do this as well! I tried dry dusting them and it didn't work. I will definitely do this the next time. Thank you so much, I learn so much from you guys!!
@@KarolynsKakes Trust me. This techniques works! Just use 'non-perils' that you would not eat cause their nasty. The cheap ones. You also don't waste a lot of dust on those gloves.
@@KarolynsKakes when you scoop out to fit the bottle angle put a supported amount of icing let it set then add bottle because it will be supported by the cake and icing.
These are so much fun to make! Have you made these loaded drip cakes before? If so, what do you like to put on them?
Everything! 😊
@@carolyn9564 I love macarons, but I don't have the patience to learn how to make them LOL
I wish I had watched this months ago when I added a mini bottle to a drip cake I did! I cut into the cake to make sure it wouldn't shift 😱🤦♀️ and I think I added a skewer too!
@@leeanngoode846 That works too! Did you have issues with it?
Absolutely gorgeous. Thank you for sharing all your tips and tricks ❤️
Thank you so much karolyn !!! Just watching you I already feel like a better cake decorator. Having more knowledge about everything ! You are a blessing ! Most other decorators keep everything a secret . So thank you . - Philly resident 😁
You're welcome Victoria! Go Eagles! LOL
Beautiful cake Karolyn!
I love this style of drip cake. I did one for my sister's birthday and used red roses, dipped strawberries , Ferrero Rocher chocolates and a Moet bottle. It was so stunning!
Did you use a smaller bottle or a regular size one? And I love strawberries but I don't want to have to take the time to make them! Are they easy to do?
@@KarolynsKakes lol strawberries are so easy to make! I suck at macarons, so i feel like they're easy enough and look elegant enough on cakes.
The bottle was a smaller one.
Cake like that !!! Beautiful 😍 how much ??? Thank you!!
Me encanto su tutorial muchas gracias por enseñarnos ese hermoso pastel
Your really the.l best at explaining details. We love you Carolyn and we’re grateful for you. God bless you for sharing your gifts with the world and for also helping us become better cake decorators. Sending ❤️ from Mississippi ❤️
Ms. Lillie! I love this so much. Thank you for taking the time to reach out. Sending 💜 back from Philly!
I never get tired of making drip cakes😍..You did that!..super cute!
Thank you, very helpful
You're welcome!
Beautiful cake.
is it made with 7 inch cake pans 0r larger thanks. your videos are awesome
Thank you! I believe this was a 6" double barrel cake.😊
Absolutely beautiful!!!! You do amazing work! ❤
Thank you so much!
I love you and your channel 😍😍! Best teacher EVER!!
Awww thank you honey! I love you back! 💜🙏
Quick tip for covering your fondant/chocolate balls....put them in a ziplock bag and put the dry dust on them and shake until covered. No wet colored hands...
Really?!? I've tried dry dusting them and the color doesn't appear as bright. Do you coat them with something first?
@@KarolynsKakes I rub a little shortening on them first and it's a bit brighter. I still prefer painting tho,lol.
So I saw this other baker, use this spotless technique to luster decorations. By throwing some luater dust In a bowl and mix with the small pearl sprinkles both together
And than throw and move around the item being covered in luster dust. It's a FLAWLESS outcome! 👌🏼
You are so creative and talented!! I can't wait to try this out! Thanks for sharing your tips and tricks
Awww thank you Melrose! Tag me on social media if you make it so I can see!
I am going to try making this cake for my daughter. However, I only have 8” x 2” cake pans. Do I still follow the double barrel cake video? I am excited to try this. Thank you so much for all of your awesome videos!
Yes! It will be a little bigger than this one, but the technique will still be the same. You got this! 🙌
Yeah...how do you pronounce "dragees?!" That cracks me up! 😅 I love your videos, your instruction, and your work. Recently I've gone back to my cakes, and friends want me to do baking for them and various events. I'm still a bit rusty and need more practice and maybe another class. So I get a lot out of your videos! Thank you for taking the time & energy to do them! You give me hope and inspiration that I can do this, too!
Awwww you're the sweetest, you're welcome honey! Makes me so happy to hear that you've started again, I'm glad I can help you 💜🙏
Gorgeous❤
Thank you! 😊
Beautiful as always Girl!
Thanks boo! :)
You’re making me hungry this is bad in a good way but wow that’s so looks so divine yummy
Beautiful cake. Great tutorial
You r the best,this is absolutely awesome thnx for caring n sharing this talent ❤️👌cn I use this on buttercream 😋
You're welcome Phuti! Yes you can use it on buttercream, the cake in this video is buttercream!
beautiful cake!! what size is the cake?
I believe this was a double barrel 6" cake. So I used 4 2" high 6" round pans.
Frist let me say so thankful that I found you. I'm a self tought baker and I'm still learning. But each time I do a stacked cake they have a lean to them. Please give a how to on stacking big cakes
Here ya go! th-cam.com/video/VwD3RqCasxg/w-d-xo.html
Watch this one at 5:05 to see what I do when it's not perfectly level: th-cam.com/video/C3GsdkutX3U/w-d-xo.html
Very Beautiful. I learned a aweful lot. Thank you so much💗💯
You're welcome Belinda! I'm so glad you liked it :)
Stunning!! 😍😍😍
Great tutorial, thank you
Glad you enjoyed it!
Love it 🥰 came out beautiful
Thank you! 🙌
Hi! Do you add hot water ?
It's room temperature.
Great thank you so much!
What size cake pans did you use ? Love the cake
I believe this was a double barrel 6" cake. So I used 4 2" high 6" round pans.
@@KarolynsKakes thank you love your work
love it
Would you please tell me what type of edible image printer you have and whether or not you have had any issues with it? I’ve burned through 2 cake printers (and many many of my regular printers 😮) Thinking of getting one more but I’m leery of investing in one that won’t last.
I have the Platinum Entry Level Edible Printer System from Icing Images. It comes with a Canon printer. Those are the best because the print head is easily removed for cleaning purposes! The first printer I had, I didn't keep up with the weekly printing tester pages and the print head clogged, so I had to get a new one, I've had this one for a while now and haven't had issues besides the occasional clog, which is easy to clear if you get it in time!
Here's my affiliate link to their site. (I shopped there long before I became affiliated with them!)
shareasale.com/r.cfm?b=1817175&u=2948238&m=113258&urllink=&afftrack=
Thank you so much for such a detailed tutorial! Your channel actually inspired me to turn my hobby of baking into a small business so thank you for everything you do. I’ve made this cake twice for family. I have a quick question on the business side of things. If someone was ordering this cake from you, would you purchase a bottle and just factor in the cost or do you have the customer supply any liquor based items so they assume that liability?
I've done both. Sometimes they buy it and drop it off to me so I can put it on the cake. Sometimes I have purchased it myself and factored it into the price. I will buy it myself when I know the customer and know they are of age!
Gorgeous!!! 🤩
Hello, you are amazing.
Thank you for sharing.
You're welcome, I'm glad you liked it!
Gorgeous work❤️💕
Are you putting the finished cake back in the fridge? If so, isn’t there going to be condensation on the bottle? Will the cookies get soggy in the fridge?
I refrigerate all of my cakes. So, yes, this went in the fridge. The bottle gets a little foggy, but no condensation forms. The cookies don't get soggy. If you refrigerate your cakes, you must control the environment the cake is in to prevent condensation. I talk about it in this video: th-cam.com/video/vBKi-O7v98w/w-d-xo.html
Hello thank you for sharing your time
A why you use water in chocolate dripping
Is this only for this brand chocolate ?
How about wilton and then brand
Normally says water is Enemy for chocolate and I’m surprise Voice time I’ve seen in dripping you use
And how I can make pink purple hair n light
I have mermaid theme cake and drip is pink purple not actual purple
I don’t know how I explain but I am sure you know what I mean 😊
Last question what I do with left over drip chocolate keep out side or in fridge
Water one and cream one too
Waiting for your reply desperately
You can only use water with candy melts. Candy melts aren't chocolate. If you're using real chocolate, you must use heavy cream! With water ganache, I find that I have to toss any excess as it's difficult for me to reuse as I can't ever get it back to the correct consistency 😢
A lot of ganache recipes I've seen use heavy cream. Is there any reason you use water instead? Does it make a difference?
You want to use heavy cream with real chocolate. The candy melts aren't actual chocolate so you can use water. If you put water in real chocolate, it will seize!
@@KarolynsKakes got it! Thank you for telling me that 😀
Very nice!❤️
I love it !
This is awesome Karo
Love your videos ❤️
Thank you girl! I appreciate your support
That Karolyn.... is one BEAUTIFUL cake.
It look so expensive and elegant.
I think you are the name banner-QUEEN girl!! Seriously!!!!
I did a bottle cake a last year but I cut a circle out of the cake. Not too deep but the bottle set in nice and snug.
I didn’t 😂 like the fact they would have ‘mushed’ cake, if I pushed that bottle like that.
Also with my luck-I was too terrified my cake would break or split if I did it that way.🥴
But I’m definitely going to use that skewer trick next time for added stability though. Awesome. 👍🏽
I did a double ‘disaster’ barrel a few months ago and listening to you I have realized why it ‘buckled’ and looked like the ‘Leaning Tower of Pisa’ the next day. No middle board between the 4 layers sets.
Man was she an ‘ugly Betty’😂😂😂. And...AND....she had blow outs in her frostin’. She was a Pink HOT MESS. Thank goodness she was a practice. I said I would never attempt again but thanks to you...I’m puttin’ my rubber boots on and...well you get it.
❤️
Yeah when they are that tall, you need internal structure or it's just going to fall over! And I've totally done that before, we learn by our mistakes right?!
And good point about cutting the hole, you do gotta be really careful that you don't mess it up when you push it in and your way really prevents any mishaps!
The Oreo cookie how they tast after applying that rose gold powder on them, isn't bitter that powder ? The bottle how did you cover it on top cuz it looks really .
It tastes like lemon because of the lemon extract!
Did you cover the cake with fondant or icing? X
This cake is iced in buttercream.
I show how I do it in this video: th-cam.com/video/mOkvy2Lp5CY/w-d-xo.html
Merckens makes the best candy melts!
Thank you! 🙌🏼
Would 8 oz glass Coca Cola be too heavy for this cake?
That would probably be too heavy. I prefer to use the mini bottles for this.
I’m surprised that the candy melts didn’t stay clumpy. How come ? Candy melts don’t work for me I always have a hard time with it. I use regular white or milk chocolate to make my drips because I find that one gets too hard. The first time I used it I thought I made a mistake but now I see you’re using it I feel much better …. I’ll try the sweet tooth fairy brand. Thanks !! Btw that’s an awesome looking cake!!
Thank you! The brand of candy melts makes a big difference! Let me know if you try the Sweet Tooth Fairy brand and have any success.
Did you use a 10” or 12” for the bottom?
The gold cake drum is 10" (1/2" thick) The white cake stand is 12".
Thank you!!! I will be trying this cake!!! I just home the butter cream looks close as good as yours🥰
Hello, How much water did you add per 6oz? Is there a reason you didn’t use cocoa butter instead?
It was about 3/4 ounce to 1 ounce of water. You can use water with the white chocolate candy melts because they technically aren't chocolate. I just find it easier to use water!
@@KarolynsKakes thank you.
Is the water warm or room temperature?
I should have mentioned that! It was room temp.
Every other tutorials I've seen they use cream with their chocolate to make their ganache drips. Why do you use water? Thank you for sharing and keep on caking 💜
I use water with candy melts because they technically aren't chocolate. If you're using real chocolate, you'll want to use cream!
Thank you for responding. That makes sense.
I would like to make this cake, however, i am worried about transporting the cake. Do you have a video on packaging the cake for transporting?
Here ya go!
th-cam.com/video/WmVrh7ZNqRw/w-d-xo.html
This was part of an earlier comment but I cut it to make ‘appear’ it shorter. You know I talk a lot 🥴☺️🙃. Me don’t mean too.
Anyway...
MY TIP for my Karolyn:
When coloring fondant or chocolate balls ( I learned on Pinterest a few years back)-
•Use your or buy a little tub of those tiny CHEAP supermarket ‘non-perils’. Doesn’t matter the color.
•Put about 1/2 cup of them in a zip bag along with your dust coloramount.
•Shake the bag a bit to make sure your perils are covered good.
•Place your balls in the bag and by just grabbing the bag move it around so that the balls literally glide across the ‘perils’ as they turn. Viola!
TRUST ME Karolyn, you will get an even and most beautiful sheen!
Seal the bag and keep for another use. I usually label the color of dust used on the bag.
Or... you can just stick your finger in it🥴🥰.
Anyway, think of the technique as the same as how our treats (Cheetos or coating candy) are covered in factory drums that rotate.
Plus...maybe I’m a bit of a nut...it’s kinda fun.
Cake pops can be done the same cept I would use a coffee cup for the same technique. Just plunge the cake pop by the stick into the cup.
Seeee....this cake puppy knows a few lil’ tricks huh!
❤️you!
Someone else told me to do this as well! I tried dry dusting them and it didn't work. I will definitely do this the next time. Thank you so much, I learn so much from you guys!!
@@KarolynsKakes
Trust me.
This techniques works!
Just use 'non-perils' that you would not eat cause their nasty. The cheap ones.
You also don't waste a lot of dust on those gloves.
What did you make the balls out of ?
Sorry I'm just seeing this! The balls are marshmallow fondant, I just rolled them up in a ball and painted them rose gold. 😊
Does the ganache get really hard and difficult to cut?
Nope! Adding the water softens the chocolate 😊
Ok thanks I'm going to try that.
Worm water or tab normal water add in chocolate?
I just use room temperature water.
How come you don't use Heavy Cream? I thought that it is the only thing we could use,
These candy melts aren't real chocolate, so you can use water. If you're using actual chocolate, you must use heavy cream!
Is it legal to put liquor bottles on a cake?
I've started emptying them and filling them with water.
I wanna make this cake for my sisters 21st birthday
I hope you do! It's so fun and is so pretty!
I don't do all that I simply scoop a section out to the correct size and dept then place bottle without having to use dowels
That works too! I just get nervous that the bottle would somehow fall so I need peace of mind 🤣
@@KarolynsKakes when you scoop out to fit the bottle angle put a supported amount of icing let it set then add bottle because it will be supported by the cake and icing.
How do you feel about scooping a hole in the cake to put the bottle in? Do you think that may be less secure?
It should be fine if you scooped a hole, I would still support it with some dowels just to be sure that it won't fall.
@@KarolynsKakes thank you for being so responsive! ♥️♥️
I am really confused... Water sezes chocolate.. How did you get it to smooth out?
White chocolate isn't really chocolate! So it works with this! It does seize at first, but adding more water helps smooth it out.
How much did you charge for the cake.
I can't remember, I'm thinking maybe $250 - $275?
✅✅✅✅✅✅✅✅
Please do floral cakes with real flowers.
Yes! I will see the next time I am making one and will try to add that to my filming schedule.
Gorgues
Huh never kne you could add water to the chocolate
You can add water to these because they aren't really chocolate. The candy melts (white chocolate) works a little differently!
You crack me up with , the sounds or words being gross
😂😂