Bottle Cake Tutorial with Sift by Kara
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- เผยแพร่เมื่อ 5 ก.พ. 2025
- Recorded Live August 31st, 2014
Watch Kara LIVE put a bottle cake together, including structure, wrapping fondant, modeling chocolate, edible images, airbrushing and lots more!
Special guest Jennifer England of La Bella Torta
Ganache video: • Making Chocolate Ganac...
This video tutorial was a godsend! I was just starting to put my beer bottle cake together when I decided to search you tube for any tutorials and low and behold this perfectly executed video tutorial pops up. Thank you SO much for taking the time to go over every detail on how to assemble this cake. I wish I could share mine. It came out spectacular, even though there were some doubtful moments, it exceeded my vision I had in my head. You had so many useful tips and suggestions, I’m ready to tackle another! Thank you, thank you, thank you!!
This was absolutely amazing. I was watching in total amazement couldn't believe my eyes. Your are a cake genius. Thanks for this awesome tutorial. 😘
Will you send a link to the alcohol labels. You’re amazing. God bless
Awesome job
Dear i love ur doings.
How many inches pan do u used
Love your video! Can you say how thick is your center dowel?
Nice and helpful tutorial ❤️
Would like to see how you make the air brush protection. I have an air brush for years but was always afraid of the mess.
Absolutely amazing
Awesome, Kara!!!
Thanks for watching Minette!!
Ur amazing
Hi Kara the board with the dowel in it? Do you purchase like that or put it together
Jasmine Sherri Frazier : Kara girl you are incredible. Your a great actress & I love you. God bless!
Looks terrific
superb tutorial....going to attempt it soon...could u plz help me know the size of base sponge...4" or 5"
Hi kara, loved the tutorial! You were talking about the wafer paper and it being edible. How did you print it? Do ypu have a special printer?
Sabrina Guthrey thank you! I ran the wafer paper through a printer with edible ink cartridges
if you don't mine me asking, how much did you charge for this cake? I know how much work and hours go into making a bottle cake, but I think I completely under charge for these types of cakes. Btw.... I love your video, I definitely learned new tricks!
so happy to hear you loved it!! Makes me happy! As far as pricing… I would charge $500 for this cake… but that is taking into account my area, cost of living, cost of good, materials and overhead and what I feel I deserve to be paid for my skill level. Please make sure you consider the above for you and price accordingly.. your price may be less or more. Thanks for watching!
Wow...I need your customers lol! I agree with everything you just said! Unfortunately the area I'm in they would never pay that much :( im lucky if i even get someone to pay $125 for something like this. You are definitely very good at what you do and I LOVE YOUR TALENT! I have been doing this for 8yrs now and I am a home baker as well. My steps in making my bottles are very similar to the this one. But like I said I did learn something from this video that I hope will help me improve my work! Thanks for sharing this with us! Many blessings going your way!
You are too kind with your words and I truly appreciate them! Thank you! I love to share and I am happy you found some great tips that you can use! If you do a bottle cake I want to see!
So here are my thoughts about pricing cakes for your area where people won't spend more than $125 for a cake like this. Well first let me ask a question...do you see a lot of expensive vehicles or five star restaurants in your area? I ask this question because this cake and others IMO are considered 5 star cakes and should be priced as such...whether or not someone will pay for it in your area is another topic... I don't think you should sell your skills short just because the people won't spend that kind of money on a cake...IMO then they don't get this kind of cake. Should you charge $500 for your area? No, but $125 is not enough either. I would think even in the most rural of areas the minimum price for a cake of this nature and size should be $250. What I think you can do is come up with really awesome cakes that are easy for you to do but look amazing to the customer and sell those for $125. (Message me for some ideas info@siftbykara.com) I think you should make cakes like this and other cakes that test and challenge your skills for family members (at least the ones that are deserving and when you want to 😉). When someone outside of family wants a cake like this the minimum should be $250 ($10/serving)...if they don't want to pay that, then they don't get it...at least not from you. Hopefully you don't have other bakers in your area that will undercut you. Perhaps with a little gentle but firm bottom line on your pricing, the customers in your area will know that IF they want THAT cake, they will need to save up for it, as they would if they wanted a 5-star steak and lobster dinner. You can coax them into wanting this caliber of cake art by continuing to practice and challenge yourself with 5-star cakes for charity, family and friends. Eventually people WILL meet your price because YOU will be the BEST cake artist in your area and when you want the best people know they will have to pay for it. Just my two cents! Again thank you for watching and HAPPY CAKING!
Thank you for taking the time and breaking this down for me. And you are right, other bakers are a big problem sometimes. Unfortunately there is way too many local home bakers in my area, and I mean by blocks away. ..it didn't used to be like that but it seems that home bakers is a the new thing for a lot of people. And by them charging under $3 a slice I'm left to charge $3 to $4 a slice the most just to make that sale..I know I'm selling myself short but I have to make some money too. This is my full time job. Two years ago I would book up to 6 cakes a day compared to now it's just one or two. I get desperate at times and just want to call it quits. But then I remember how far I have come. I'm one of the local bakers that is considered one of the best in the area but also one of pricier ones. So customers admire the work but prefer to pay less with other bakers. But you are right, I need to set my prices firm. I just hope the "right" costumers come to me. I will definitely message you for more ideas! Thank you again for everything! You rock! !
@@mariaesc87 four years later, how's business
Love love love!!! Thanks so much for sharing! Can you please tell me your ganache recipe. Thanks so much Tanya
Midtown Cakes williams 2lbs chocolate 54% cocoa with 2 cups heavy cream. I find mixing it all over a double boiler is best for me.
@@Kbustos329 Kara you are such a darling dear, The way you teach this tutorial you not only amazed me with all small tips n tricks. But you also get humble to give suggestions, you make me speechless. I hope i get any eggs free version of sturdy sponge to bake. So that even i can try out this thank you so much for such detailed information about structures. Waiting to see from you more different types of post videos.....
Hi Kara! How would you instruct your clients to cut the cake? Do you tell them to cut the modeling chocolate top off?
Hi Amelia! I show them about where the cake starts and tell them to start cutting below the modeling chocolate. No need to remove the modeling chocolate unless they want to eat it. I always instruct the client of skewers and hardware that could hurt them if they were to bite into the cake.
The Bustos Family thanks! By the way I made this and it was freaking awesome! Thank you so much!
this video was what i needed. how to measure . love it
Hello were did you buy the smoother ? Thank you for the tutorial
Is this name tag paper edible
I need a website, nobody know what im talking about for that metal piece
what was the total length of bottle..?
Hi Kara! This is SO AWESOME! I'm thinking about giving it a go and wondering if you have any tips on transporting this! I'm worried it will be top heavy and fall over in transport. Also I'd probably do this with Swiss buttercream. Thoughts? Thank you!!
Amelia Dolsey you can definitely do this in Swiss BC as I have before and it turned out great! As long as you have a secure structure best suited for the size cake you are making, the transport should be easy, of course the delivery has always been the most stressful part of caking, so build a good structure and pray! All my bottle cakes were delivered intact
You are real. You say as it is 💕
Thanks for sharing this Kara!! Do you recall how many pounds of fondant you rolled out?
Thank you! hmmmm... knowing me it was probably about 5 pounds but ended up using only 2 ish pounds on the cake... I can't call it!
Nice
Is she an actress? She looks like the girl from the Parkers!😮
Very interesting but WHY ARE YOU SHOUTING
Mel Moore she’s not?? She’s in an echoey room. Why does it matter anyways?? Wtf?