Double Barrel Buttercream Cake
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- Опубліковано 22 сер 2024
- Ever wondered how to make those very tall cakes without them buckling or collapsing? Well, watch my step by step tutorial on this Double Barrel buttercream cake and I will show you how easy it is to be done!
Tools used:
Palette knife
Turntable
Boiling water in jug
cake smoother
Products used
Sugar and Crafts Premium RTR for cake board
Colour-burst Pink Flamingol food colouring
White chocolate ganache for drips
Deluxe buttercream icing (see below for recipe)
Macarons for decoration (tutorial on it's way!)
Deluxe buttercream icing:
INGREDIENTS
250g Softened wooden spoon margarine or butter or 50/50 mix
1kg Icing sugar
100ml Milk powder
50 - 100ml Warm water
pink of Salt if using margarine
5ml Vanilla Essence
Sugar and Crafts Pink Flamingo Colour Burst food colouring
White chocolate ganache
METHOD:
1. Beat butter, milk powder, warm water and vanilla essence together with 500g icing sugar - mix well
2. Add remaining 500g icing sugar and mix well
3. Add Pink flamingo food colouring to desired colour (don't over colour as it will develop after about half an hour or more)
Links to products used:
Sugar and Crafts: www.sugarandcrafts.com
Flavour Nation: www.flavournation.co.za
Thank you for joining me today! Don't forget to subscribe to my channel and hit the notification bell to receive updates. If you enjoyed my tutorial, please give me a thumbs up!
Contact and social media:
Email: lulubellesbakes@gmail.com
Website: www.lulubellesbakes.com
Facebook: / lulubellesba. .
Pinterest: / lulubellesb. .
Instagram: / lulubelles_. .
Twitter: / lulubellesbakes
Music
PACIFIC SUN by Nicolai Heidlas Music / nicolai-heidlas
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#lulubellesbakes #doublebarrelcake #cakedecoratingtutorial
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Thanks alot ma'am this was really helpful 🥰
The cake looks really amazing
Great video and gorgeous cake! I plan to do a similar cake for my daughter's birthday party in August. Mine will be pink with regular chocolate Ganache drip, it's a Peppa Pig theme party.
Thanks so much for sharing the tutorial with us. Tall cakes are the new thing.. please do a video sharing the cake recipe. it looks light and moist. many thanks.
Hi Zethu, thank you :-) Here is the link to some of my recipes on my website: lulubellesbakes.com/2019/06/04/delicious-fail-proof-sponge-cake/ the secret is not to overbeat the mixture once you have added your egg whites. Also, drizzle some of the citrus syrup over the cake as soon as it comes out of the oven. This keeps the sponge nice and moist. This recipe is also on my website. Happy banking and enjoy :-)
@@lulubellesbakes7927thank you soon much
Holy cow so glad to find an SA Baker!!! Please do a video on troubleshooting tips for Fondant would love to see how you deal with some of the issues.
Hi Stephanie, thank you for following me :-) I am doing more videos in a couple of months. I can highly recommend the Sugar and Crafts Premium RTR. I have used this now for over 4 years and won't use any other sugarpaste on my cakes. It's an amazing product. Let me know if I can give you any advice and I will gladly see where I can assist you. Kind regards Lyndsay
Thank you so much I will make sure to order some! I always find that the drying time is extra fast no matter how quickly I work with my fondant and it cracks or I get elephant skin unless I add something like glucose or veg fat. Will try this fondant.
@@stephaniedeklerk5754 Definitely give it a try. Follow my tutorial on how to soften it as it is quite hard when you take it out of the tub. A quick slice, dice and knead and it is perfect! It comes in a range of stunning colours too! Let me know :-)
Hi, thanks for this tutorial. I always have difficulty with tall cakes, always collapsing. I usually put a dowel in the centre with no board in between.
1. How many batches of your buttercream recipe did you use to decorate the cake?
2. If am to use your buttercream recipe to fill and frost the entire cake, how batches would be enough for 6" 4layers and how many for 8" 4layers.
Your cakes are so soft.
Hi Magy so pleased this tutorial helps you. Depending on the size of your cake and also whether you are filling the layers with buttercream will depend on the amount of buttercream you will use. I also prefer to add a chocolate ganache between the layers of cake as this will hold the cake more firmly. My 1kg buttercream recipe should be fine for a 15 and 18cm cake. you might need a little extra for the 20cm cake though. I prefer to have too much than too little and it does freeze really well if you have too much left over. All the best :-)
Thank you so much for your tutorial as a beginner I find it helpful. Can I ask where do I get the smoothing cloth from thanks in advance.
Thank you! I am so pleased it helps. I bought my cake smoothing cloth from an online store in South Africa, but as far as I know it is available world wide. It is made by Queen of Hearts Cake Couture. Here is a link to their FB page: facebook.com/QueenofHeartsCoutureCakes maybe contact them to find out if there is somewhere near you that stocks it. All the best and happy baking!
Love watching your videos. So easy to relate to your explanations.. hopefully one day I'll be able to join one of your classes🙏🌸 Keep up the awesome work😊
Thank you so much Bianca! Glad you are enjoying them!
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Amazing video. Where in Capetown can I get premium fondant and the cake cloth for smothening buttercream
Thank you Faith! You can buy the Premium RTR directly from Sugar and Crafts. Their website is www.sugarandcrafts.com/ and you can buy the cake cloth from Baker's Boutique. Here is their link: bakersb.co.za/en/ I also understand that Baker's Corner and The Baking Tin stock Premium RTR - simply the BEST sugarpaste / fondant to use on your cakes!
Thank you darling
Loving your vidios Lindsey !!!
Thank you so much Rene!
Hello, amazing video! Any recipe for the cakes? Thank you 🌺
Thank you Alana. Yes, I have recipes on my website www.lulubellesbakes.com -there is the basic sponge recipe and also the butttercream recipe. Good luck and enjoy!
here is a direct link to the recipes on my website: lulubellesbakes.com/category/recipes/
Thank u kindly!😃
@@alanalynch8631 you are most welcome 😊
Hi! What did you cover the board with? Great video
Hi Cecilia, I only use Sugar and Crafts premium RTR. Have alook at my tutorial on covering a cake board. 😉 Happy baking
Your cakes look lovely and fresh and moist... whats the secret ;-)
This cake is beautiful ❤️❤️. Is there a recipe available for the cake itself. Thank you
Thank you. Yes there are recipes on my website www.lulubellesbakes.com
@@lulubellesbakes7927 thank you
Has anybody seen a video about how to cut these things? Do you have to cut the first layer in place?
Hi Rose, you would cut the top two layers first, remove the supporting board in the middle of the cake and the dowels and then cut the bottom two layers. Hope this helps?
Loved your technique! Could you tell me where I can get a cake smoothing cloth?
Hi Brigitte, so pleased you loved my technique. Not sure where you are located but you can get the cake cloth from Value Baking in The Strand, or online at Baker's Boutique or Yuppiechef.
Lulubelle's Bakes I live in the States but have never heard of this method before. I will check your suggestions. Thanks so much! Will be watching your other videos!
@@brigittekomara9036 oh golly, that's a bit far, but here is a link to Queen of Hearts Cake Courture - it is their brand that I use queenofheartscouturecakes.com/product/cake-cloth/ Hopefully you can find something like this in the States. Happy New Year!
All steps completed for the competition. Facebook: Carolina Ferreira Francisco
Nice ,but dangerous..the board with that little things on the ribbon..🤔
Thanks, but what is dangerous? If you add anything on your cake that you feel is "dangerous" then you must advise your client accordingly. and if you are referring to the pin I attach the ribbon to the board with, well, there is no danger there as the board doesn't get eaten :-) so all good