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Hi, you are better using something that is quite flat for the cake to sit on, if the plate has a raised edge it will make it more difficult to cover in butter cream and sugarpaste. Regards Lyn

Glad you like them! Lyn

My pleasure, I hope they help you with your cake decorating. Lyn

Glad it was of help and happy cake making :)

Glad it was helpful!

I hope it went well. Lyn

Sorry for the slow response. There are a number of ways to whiten the buttercream. If you beat it for longer this lightens the buttercream. You can also add a whitener to the buttercream when you are beating it, some people add a tiny bit of purple food colouring to the buttercream. I tend to beat it more and add whitener if I need to get it white. In the video the buttercream is in its natural state with no whitener. I hope that helps although a little late in replying. Lyn

No it should be fine, the only thing you will find is the sugarpaste may sweat a little once applied to the cake because the cake is cold. Lyn

Hi, sorry for the slow reply. One way to calculate the quantities of mixture for your tins is by using your 7" tin to fill your other tins with water. So fill your 7" tin to the top with water and empty into your other tins, if it takes 3x7" tins of water in your 12" tin you will need to treble your cake mixture. The cake tins do need to be the same depth. I hope that makes some sort of sense, if not message me again with the quantities you use for your 7" tin and I can guide you on the quantities you need for the other sizes. Best wishes Lyn

Hi Shar, when I use a smoother on the cake I use the flat edge to create a neat lower edge. Perhaps another video should be made ;). If the edge isn't quite as tidy as you would like you could always put a ribbon around the lower edge. I hope that is of some help. Best wishes Lyn

@@lynrees3557 thanks Lyn. That makes sense. I was thinking how to 'tuck the fondant' under the cake. But smoothing it down to the board and neatening it is perfect and the Ribbon is bought! 😊🎂

Glad you enjoyed it.

Happy cake making :)

I think is best to knead and roll your own icing. lyn

Hi Deborah, Yes that would be fine but always advise your customer that is should be eaten within a few days. Regards Lyn

@@lynrees3557 THANK YOU

Hi, The butter cream recipe I use is twice the amount of icing sugar to butter, so 250 g butter to 500g icing sugar. Butter is far better to use as it gives a much firmer surface to work on. I had a class last weekend and the students used soft margarine and they really struggled to get a good covering, so for me always butter. Lyn

Thank you so much! Lyn

Hi, The butter cream recipe I use is twice the amount of icing sugar to butter; so 250 g butter to 500g icing sugar. Butter is far better to use than soft margarine as it gives a much firmer surface to work on. Always butter for me! Lyn

My go to recipe for birthday cakes is my standard Victoria sponge, although a little softer to decorate than a Madeira cake, as a family we far prefer the flavour and lightness of the sponge. It is a very versatile sponge as you can add so many different flavours to the basic recipe. Have a great Christmas, Lyn

Hi Clare, once covered in buttercream you do not have to cover in sugar paste but the sugar paste covering gives a smoother finish. Once covered in sugar paste I store the cake in a cardboard cake box. I hope I have answered your question. Regards Lyn

Thank you

Hi, I prefer not to store it in the fridge overnight but that is only my preference. A lot of people do and it also depends on where you live and how hot it is, some countries have no alternative as it may be too hot. If you are going to cover with sugar paste immediately after taking the buttercreamed cake out of the fridge you may find the sugar paste becomes a bit sticky and is a bit more difficult to work with, work with it as quickly as you can and don't be surprised that the sugar paste looks quite wet after you have finished. Just allow it to come to room temperature and the sugarpaste should dry out. Regards Lyn

Hi Valerie, yes a Victoria sponge is fine, it is the type of sponge I use all the time as I prefer a lighter sponge. It is a little more difficult to cover but always use butter in your buttercream and you could add some royal icing sugar to it to help it set a little firmer. Regards Lyn

Hi Valerie, so glad you enjoyed them and thank you for your lovely comments. :)

Hi Just boil some water and let it cool down in a jug. By boiling it will kill bacteria, viruses, or other germs that may be carried in the water. Regards Lyn

Hi Just boil some water and let it cool down in a jug. By boiling it will kill bacteria, viruses, or other germs that may be carried in the water. Regards Lyn

Its always difficult to stop the crumb moving around bit I'm sure the sugar paste covered it. Lyn

@@lynrees3557 it turned out ok. Birthday girl was happy. Need practice to get to your standard. Love watching you x

Hi Jazzy, so sorry for the slow response but I've been really busy. I don't use Swiss Meringue buttercream very often so haven't really had that much experience with it, but I have heard of people covering it with sugar paste. Good luck with the cake, or if already completed I hope it went well. Lyn

Hi Rita, I use unsalted butter, normally supermarket brand. If I need a whiter butter cream I will use Lurpak. Regards Lyn

Thank you for your help Lyn and for your brilliant instructions which are nice and easy to follow

Hi Gillian, I would suggest you use 500g butter and 1kg of icing sugar. Beat the butter then add 1/2 the icing sugar, beat again and then add the remaining icing sugar and beat again. I sometimes add some boiling water to soften a little but with these temperatures that won't be necessary. With the heat as it is you could use royal icing sugar so that the butter icing holds better. Any buttercream not used can be frozen. I hope this is of help. Are you coating with sugar paste afterward or just leaving as a buttercream finish? Lyn

@@lynrees3557 Hi lyn, thanks for your reply, yes I am coating with sugar paste, I'm making a dinosaur cake for my granddaughter, with fondant dinosaur figures, I will be decorating the day before, would it be ok to leave it in the fridge overnight once decorated? Thanks

@@GillyBouch if you leave it in the fridge make sure it is in a box and let it come back to room temperature in the box. I personally prefer not to put my models, flowers in the fridge but have heard that people have done this successfully. I normally place them on after removing from the fridge. Good luck with the cake. Lyn

Thank you so much

I would suggest you should tell your client to eat within 4 days but if kept in the fridge this could be extended a little. Always try and cook the cake as close to the date needed. Regards Lyn

Thanks it is for my Gransob who is 3 on Saturday. I was going to do it on Wednesday but I might do it on Friday now

Hi Jemma, no unfortunately I haven't made a video for that, something to think about doing. The recipe for my vanilla sponge is the all in one method. It always works well. Lyn

Some sugar pastes are better than others but always work as quickly as you can when rolling out the paste, use as little icing sugar as possible as it does tend to dry the icing out. Don't have the paste too thick, I find the best depth is about 4-5mm, although some of the more expensive pastes can be rolled thinner, but your butter cream coat needs to be very smooth if you roll out thinner. As soon as you get the paste onto the cake you need to work around the top edge as this will be the first place to crack. Try not to pull the paste down the side as this will stretch it and create more cracks. If you watch my video again you will see I sort of lift the paste into place when I am getting it to attach to the edge of the cake. I hope that makes sense. Lyn

You could always come for a weekend course sometime :)

Hi Jules, when I'm covering with sugar paste I don't put a thin crumb coat on before apply a thicker layer of buttercream as it doesn't matter if there is some crumb showing as it is to be covered. If You are just having a butter cream finish it would be a good idea to put a thin crumb coat on initially as this will help stop having crumbs in the final coat. I hope that is of some help. Regards Lyn