Hi Karolyn You have taught me so much , and what you create has inspired me. I have been in business since Nov of 2022. Its slowly coming along. Watching you has given me inspiration and the will to continue my dreams. Thank you so much❤
I’ve been taking cake decorating classes locally and your tutorials have helped me so much. I feel so much better prepared when I’m in class because the instructor will demo something and I’ll say to myself ‘I know how to do that’ because I’ve tried so many of the things you’ve shown. You’re awesome.
Anytime I have a cake decorating question, I go straight to Karolyn Kakes on UA-cam and I almost always find my answer, so thank you very much for all of your tutorials!!
2 weeks ago i had 4 cakes and I was sleeping only 5 hours per day. But then this came to my mind. "Hey is cake have fun" that changed my respective. Thank you Karolyn.
I never, ever let anyone else deliver a cake for me. They're just not as invested as the person who made it. I don't care how many times you instruct them. They just won't be as careful or know what to do if a cake needs fixing 😊
I always said that, until I got so annoyed driving everywhere. And I have a friend who needs the money and is more than happy to drive cakes for me! (I give her the entire delivery fee.) She can do anything 3 tiers and smaller. Anything bigger, I still do.
I’ve iced with a crusting cream cheese icing and never had an issue. Now if an indoor venue is warm, even a meringue based icing will begin to soften and, in my opinion, they should make sure the venue is properly cooled, especially if they don’t have a fridge to keep the cake cool.
I agree that we shouldn't set out to hurt people. I also believe that being honest and direct is an alternative version of 'be kind' in some cultures. I find a lot of dishonesty in the name of being 'positive' and that comes from American and some European cultures. I have seen people who have been led to believe that they are great decorators and their customers have then lost out as well as the baker. Pointing out the positives, but being critical and honest also helps people build resilience and helps them in the long run. Keep making amazing vids xxx
Hi Karolyn, I love your "10 things you never do as cake decorator" video!! I never frost the outside of a cake with a cream cheese frosting! That stuff is the biggest pain in the neck! I had to do it for a 3 tier wedding cake, never again. Now I will fill the cakes with it but frost with Italian meringue buttercream. I love your videos!!
I made a cake today where I wasn’t satisfied about my work and #10 really stood out to me-I needed to hear that message. Won’t dwell on the negative but will continue doing what I love. Thanks for you videos 🙂
I love that I’ve found your page ! I’ve been baking for 3 years well took a year off but there is so much I’ve learned an learning thankyou for posting ! Sharing your knowledge 💛💛💛
Hi Karolyn, can I just take a minute to say a huge thankyou on behalf of myself but also everyone else who loves it when they see you've uploaded a new video! I personally have learned so much from you, skills as well as information, tips & tricks! I get so excited everytime i sit down to see a new video. Thankyou so so much for taking the time to teach, inspire, guide & just generally spread the cakey love! We love you! xoxo
Number 10 though. As a professional chef these are all great tips. But I got a number 10 and as a human who has been homeless for six years with my wife and now with a house and two kids and a Business…. That’s the most important one right there. That one will keep you alive. But also this is a great video! Thank you❤
Karolyn, thank you, as always, for your videos! Aside from all your amazing tips and information, your attitude, spirit and perspective is so fantastic and appreciated!! I need a tip for this cake I'm doing this weekend - my first wedding cake 😲... and not only that, it's the first time I'm having to work with fondant. I'm not covering the whole cake in fondant, and it's only a 2-tier cake, but on each tier, I'm doing this thing (and it's probably a design/look you've seen before) where I'm doing a partial wrap-around with like a bark impression to give a tree bark look to it. My question is... I've read countless times that you don't want to put a cake with fondant decorations in the refrigerator because the fondant can either crack, become 'weepy', etc, BUT at the same time, I'm sure as you know, I don't really want to transport a 2-tier cake that's not chilled. So... what to do? I was thinking... if I wrap the part of the cake that has the fondant bark on it with saran wrap and then put the whole cake in a box that's well sealed in the fridge for a couple hours just to get a chill on it, will I be ok? Thank you for your time, as always, Karolyn!
Hey Matt! I refrigerate ALL of my cakes. Fondant, buttercream, edible images, chocolate. They all go in the fridge. It's all about keeping the cake cool as it comes to room temp. You can't take it out of the fridge into a warm room. Then condensation will form and it will ruin the cake. I explain it in this video, I hope it helps. And good luck, you got this! ua-cam.com/video/vBKi-O7v98w/v-deo.html
@@KarolynsKakes hey Karolyn, thanks so much for getting back to me. Everything worked out really well! Since I had to transport the cake pretty much straight out of the fridge, I just made sure I cooledl down my car for a while with tge AC on and kept it in the box, but it seemed to do all right! And thank you for that video as well!!
Hi, I just found your channel and I am so I did! I’m a self taught baker and I love your videos. Thank you for sharing your time and love for cake decorating. I’m learning a lot!
I look forward to your videos weekly. Thank you for sharing so much insight with us! One thing I never do is promote special holidays such as Valentine’s Day. If someone should order I will fulfill it, but I never promote those special days. I don’t want to make 100 orders of anything EVER! 😂🤣
Thank you so much for all the information & knowledge you share! I’ve been watching your videos from the start & love them, I always learn something new. I’ve been decorating cakes for many years, and as a business for 7 years. I go through stages of not enjoying it, but your awesome cakes & expert advice always motivates me to keep going with it. Xx
I love your list and it mostly sounds exactly like my list of things not to do... I never promise an exact replica of a cake pic., anyway, love your channel.
AMEN! Think that you can do something and gliding into the reality... I just bake cakes for family, but I appreciate tips from decorators that are up to their elbows in it all time. Thanks for your content!
You’re the best and I’ve learned soo much from u!! Thank you for being so thorough, honest and for just being you!!! Always look forward to your videos and the laughs :)
I'm so glad I found your channel. You not only have great cake designs but the tips you gave today were wonderful and the later ones can also apply to life. I love the one about excepting your mistakes processing and then moving on.. You are a true inspiration as well as an extraordinary cake designer. Can't wait to see your next cake . Thank you for sharing and keep on caking 💜
I don't think I will ever get to your level, but I have learned a lot and gained a great deal of confidence. I also wanted to comment (as someone who has worked in food industry for a long time) about how you work within safe food sanitation parameters.
I also live outside Philly! I used to live in Folcroft but now I live in Upper Chichester, Delaware County, right along the DE/PA border. I bake and sell decorated cakes from my home. I have been using your icing recently and it is wonderful! I buy the Sweetex from the Restaurant Store in Wilmington, De. It is about a 20/30 minute drive but love it so much. I appreciate you and love your tips! I never take on a cake I can't do.
@@KarolynsKakes I paid $112 for the 50lb box. You also have to be a member for the cheaper prices but the membership is fairly reasonable and for as much as I buy there, I save so much when buying powdered sugar, regular sugar, flour, etc. I think the membership pays for itself after you use it for the first 2 or 3 purchases. It's like Costco but for chefs/bakers. I think in your video it was actually cheaper where you shopped, if I remember correctly, so I may have to take a drive to your store lol. Then again, prices for everything has gone up drastically. You don't have to have a membership to shop there, so if you ever have a free day, it may be worth it to check out. I do love living on the border because it is great to not pay sales tax. We do almost all of our shopping in Delaware.
Love your videos. When sending your customer a pic before delivery do they ever say, wait, and ask you to change something because even though the design was previously agreed upon, the suddenly decide they want this or that changed and if so, how do you handle it? That would be my fear if I sent them a photo.
I’ve been asked to add minor decorations. But if they wanted major changes, I would be honest and either tell them that I can do it for an additional fee, or if I don’t have time, I’d tell them I’m not able to change it up. I have it stated in my emails that no changes can be made within 10 days and the details must be agreed upon!
I'm glad to found out your channel I've a passion of baking I bake here and there for my family's birthday cakes I see myself in baking industry in the near future thanks fr great tips ❤️❤️
I've said this before but you're a great teacher! Thank you for your tips! I actually do most of them . One I've never tried is the flower nail. I'm gonna try it today! I have strips but to me they're kinda annoying to use especially for smaller cakes ! Again Thank you!!!
You're welcome! I agree, the strips are annoying, but useful for big cakes. I have found that the smaller ones don't need the wraps. Let me know how it goes!
A general guideline is to not keep it out more than 4 hours. (I’ve seen as little as 2 hours and as many as 8 hours.) When I’m working with cakes with cream cheese filling, I don’t let it sit out more than 2 hours. Once it’s at the venue / party, my experience is that if it is on a cold room, it’s fine up to 4 hours. I wouldn’t recommend leaving it outside in the warm weather. In the fridge, it can last up to a week.
Love the tips...keep them coming. I tell you what..you are a great teacher, I've learned a lot, you are very articulate and really enjoy watching your videos. I've just started making cakes but do it mostly for family right now, but that's ok cuz it's good "practice" lol.
Angieeeeeeee!!! Thanks so much girl! 😊🎉🙌 And that's how I started, friends and family cakes were practice. And then people started ordering. So get ready for it!
I believe it is not a good idea to go back and forth with a customer whether your right or they are right. I feel in that moment it is more important to ensure you understand what they want & you're able to provide it. Most of the time business will come your way by word of mouth and people remember how they are treated. I'd rather try to rectify, learn and move on.
Hey Karolyn, I have a question do you ever struggle with your buttercream not getting hard? I use a recipe that’s butter and shortening and sometimes my buttercream doesn’t get hard
Do you mean it doesn't crust or do you mean it doesn't solidify in the fridge? I don't have either of those issues. You could possibly be adding too much liquid? What kind of shortening are you using?
I Neverrrr let anyone start off a convo by saying they can’t to me because they heard I have great prices…I immediately put them on pause and let them know that what I actually have is great cakes… 🙄
@@KarolynsKakes that's OK,you replied to me on Instagram, sorry I made you cry,I'm on the mend now,just got to get through 5yrs of x-rays every 3 months,but everything's going good 👍 😊, I found a hobby thanks to you..you truly are an inspiration. Xx
What would you say is the maximum of cakes you would do like let’s say I don’t know three people want a cake on the same day can you do those three or what’s the limit you give yourself
I book by the week (Monday - Sunday) the maximum I have taken on is 10 for the week. But if I take on that many, they can't all be huge tiered cakes. So it depends on the size and the detail. I can do 3 really detailed cakes and then a few cakes that are smaller and less detailed. I only have 2 fridges, so I can only take on what will fit in there!
Hi Karolyn thanks so much for putting this video together I loved it. I have a question around cream cheese I’m considering selling mini cheesecake and other cream cheese desserts but what time frame do you recommend they can hold outdoors during events 😬
I delivered a wedding cake once and the table for it was in front of the slideing doors and the sun was hitting on that table. I told them could they move the table away from the sun cause its better creme whip creme and it will melt with extreme heat. They told me thats where the bride wants it. So i still set it up and took a few pictures plus i had another person with me. Thank God i did. But before i left i told the brides daughter the that the cake can't be where the sun is hitting it directly. Her answer was its ok. So we left home. I had just got home when i recieve a call from the Groom that the cake fell. I was wondering how could this have happened. When i get there i noticed the table have been moved away from the sun with cake and all causeing it to collapse athe the bottom. They were able to save the two top ones. I was so upset .it was a gorgious wedding cake. So i removed the bottom one and set up the top two. And i let the Groom know what i told the others . i also let them know the table have been moved and i had picture. So they can see it wasn't my fault. They didn't apologize and they didn't ask for a refund . cause they meesed it up after. I was up set cause its my reputation as a cake decorater. I enjoy what i do and i was very careful makeing the gorgious wedding cake. It was the only bad experience i ever had.. But i leraned to take video or pictures of my cakes when delivered and the area around it. I also let them know if where they have the cake table is good place if its outside. Oh! Another problem the cake table they had given to put the cake on was wobbley . i ask for another table i was told use it so my sis in law folded some cardboard and put it at the bottom of the wobbley leg . that another reason why the cake fell they tryed moveing a wobbley table.
You did everything right! And now you know for next time. I ABSOLUTELY would NOT leave a cake on a table in direct sunlight. And it's something I would tell brides in the future!
How are you adjusting to ingredients price increasing? And also supply shortages? I have ran into issues as of late. Things I order online are not coming in time. All ingredients are costing more. I am trying not to pass that on to my customers but it’s getting hard.
You must adjust for inflation! It’s just the nature of the beast. My prices have increased. 90 eggs used to be $8 and I just paid $26! I paid $300 for cake containers that were $150 2 years ago. You can’t absorb all of that or you won’t be making a profit!
I prefer American Buttercream because it has shortening in it along with butter. Shortening melts at a higher temperature than butter, so it can withstand the heat better than butter based icings.
I just gotta throw this out there.... When your talking, and you have a Verbal Mishap, (what I would refer to as Tripping over my own tongue) your always trying to correct it and ask why can't I talk today, just wanted to say, First, your too funny, your so sweet, and very talented. Second, your an awesome teacher.... And Third - last but not least, You are not teaching us grammar, yes we know what you mean, and when you laugh we laugh. Honestly they only thing I could think of that would be funnier is if you could throw in the blah blah thing that Fletcher Reede (Jim Carrey) does in the movie Lier Lier in the Courtroom, lol. Anyways, you are awesome thank you for all your help
@@KarolynsKakes for me, it's the names that I have a hard time with. So everything is a thingymabob a whatchamacallit and everyone is doodoo, dumbdumb or "What's his/her Name" and everywhere is Whoflewshit Ky
Such amazing advice! Except....and I get it...BUT...I NEVER let them see it ahead of time. NEVER!! A picture can NEVER do justice to the real thing! It starts their minds turning...Especially if the cake was "so much money JUST for cake". They pick it up and its in a closed non see through box. They can get a mini peek when they pick it up..MAYBE!.....Mostly I rush them out the door so fast they don't get that! .But they get the full effect when they take it out at the venue and really get a good look at it! It is that WOW factor of seeing it close up the first time that makes a difference! Having said that..I really do only a few paid ordered cakes a year because my main job is so demanding and time consuming (and pays my bills and health insurance!) So you have tons and tons and tons more experience than me. So y'all take everything I said with a grain of salt!
@@KarolynsKakes Yes. So I take a close up of an area. Like a hint. Makes them more excited to see it. But I do not make very many cakes, so I can see how you would need to make sure you got everything correct as doing many orders week after week it would be easy to make a very small error that would be a big deal to the customer. So I actually think you are genius for doing this.
I say in a polite way that it will look stupid if they only get 1 tier! 🤣🤣 Something like…if I do this design on a 10” cake, the dimensions will be off. The topper will look really small and there will be a lot of open space. This design will look best as a 2 tiered cake. And since I can easily do 2 tiers rather than 1, I make the prices very similar.
Omg you are so right about the cream cheese frosting... I have done like small 1 layer cakes, with a cream cheese frosting, and just made swirly marks as I frosted, and put chocolate shavings or fresh fruit, but, these cakes are consumed within a couple hrs after making and I keep in the fridge, but I also do not make them for other ppl. I have only done one, and it was a Simi-Naked Red Velvet cake. I tried to pipe some rosette's on top, and they just went flat. So I swore that off as well. But a Simi-Naked cake can be done in Cream Cheese Frosting, only because your not going for a smooth perfect frosting, and it mostly is scraped back off. But pipping is a no go. I would try again, if I could decorate with fresh flowers maybe, but no more pipping Cream Cheese Frosting... Never again! I had a request with like a 2-3 week window. No problem, it got cancelled 2 days before delivery (this was the cream cheese frosting on the Simi-Naked Red Velvet cake I just talked about) . Was reschedule for two weeks after that, and the day I was to bake it, was asked to wait again but with no new date. Tuesday night I get a message to be sure I was still making the cake, for that Friday! I wanted so bad to say no, but I finally said fine but not sure I have everything you wanted. I will make the cake but it will be with what ever I have on hand. I asked for her favorite colors n flavors and I would see what I could make. But we didn't agree on a price (as it was 10-11 at night) I just assumed it would be at least as much as we agreed upon before. As I went to leave she handed $25! So my never again there, money up front!
I've used so many of your techniques and recipes recently. I don't know what I would do without your UA-cam's now. Every time I have a questionI.... I know where to find the answers. You're so appreciated!! 💖💖.
Hi...quick question What or how can I add fresh fruit or can to cakes...my brother asked for a cake with banana, strawberries and pineapple..any tips...that you
I don't add fresh fruit to my cakes. In PA, we can't sell cakes with fresh fruit from a home bakery. So I'm not sure what to recommend for that, I'm sorry!
Why don't you ever send pictures?! Have you had a bad experience with that? And I understand the fondant thing. It's a tricky process and is super annoying when it doesn't go right LOL
@@KarolynsKakes Yes, I had a bad experience where a client wanted something changed on the cake that I couldn't change since it was so last minute. I also send out invoices that have all the cake details listed that were agreed upon and I don't allow any changes after I receive payment.
Karolyn, one more question please. I have an order for 70 cupcakes (that’s huge for me) for Friday (this is Monday if you don’t see it right away) how far in advance can I bake and decorate them? I don’t have but small freezer space. Thank you!
Hey girl! If you can't freeze them, then I would work on the decorations from now until Wednesday and then bake / cool / ice / add the decorations on Thursday or Friday morning, depending on when they are being picked up.
Ugh. It's happened to me before. One time I gave her a complete refund because I wanted to be done with her because she wouldn't shut up about it. Then I blocked her everywhere. It's hard because even though you can tell them 1000 times that once the cake leaves your hands, it's not your issue. But the blame will still come back to you. Once before, a lady actually told me that she slammed on the brakes and the cake went flying and I should have wrapped it up better to protect it. Seriously?!?
If you enjoy my tutorials, I'd be so grateful if you'd Buy Me A Coffee! ☕🙏
www.buymeacoffee.com/KarolynsKakes
Great tips indeed, thank you. One thing I can never do is to promise clients, I ll make it exactly, instead I tell them that I ll make it similar.
That’s a great one!! I’ve gotten in trouble earlier on with that. It’s even hard to recreate your own designs exactly, let along someone else’s!
@@KarolynsKakes true.
Love this tips. They are so helpful. Coming from a beginner at cake decorating, you make every tutorial easy to follow.
That makes me so happy to hear! 💜🙏
Hi Karolyn
You have taught me so much , and what you create has inspired me. I have been in business since Nov of 2022. Its slowly coming along. Watching you has given me inspiration and the will to continue my dreams. Thank you so much❤
Stacey! This makes me so happy and is exactly why I do what I do. 💜🙏
I’ve been taking cake decorating classes locally and your tutorials have helped me so much. I feel so much better prepared when I’m in class because the instructor will demo something and I’ll say to myself ‘I know how to do that’ because I’ve tried so many of the things you’ve shown. You’re awesome.
I love this!! Thanks girl! 🙌🏼🙌🏼
Anytime I have a cake decorating question, I go straight to Karolyn Kakes on UA-cam and I almost always find my answer, so thank you very much for all of your tutorials!!
Thanks Karolyn !! I love that you're not ashamed of your mishaps and you're so transparent .... I love it !!
2 weeks ago i had 4 cakes and I was sleeping only 5 hours per day. But then this came to my mind. "Hey is cake have fun" that changed my respective. Thank you Karolyn.
Girrrllllll! I have to remind myself sometimes too! It can get stressful. But a lot in life is stressful and at least cakes are fun, right?!
I never, ever let anyone else deliver a cake for me. They're just not as invested as the person who made it. I don't care how many times you instruct them. They just won't be as careful or know what to do if a cake needs fixing 😊
I always said that, until I got so annoyed driving everywhere. And I have a friend who needs the money and is more than happy to drive cakes for me! (I give her the entire delivery fee.) She can do anything 3 tiers and smaller. Anything bigger, I still do.
Thank you so much for taking the time to help by explaining things so well!! Im new to cake decorating and your tips are so helpful!!
You're welcome, Amanda, Happy to help!🙌
I’ve iced with a crusting cream cheese icing and never had an issue. Now if an indoor venue is warm, even a meringue based icing will begin to soften and, in my opinion, they should make sure the venue is properly cooled, especially if they don’t have a fridge to keep the cake cool.
That is good to know! I’ve never had luck with it on the outside of the cake. And, yes, it’s very important to know how hot / cool the venue will be!
@@KarolynsKakes was it a crusting cream cheese or regular??
@@godsgift2916 It crusts!
I agree that we shouldn't set out to hurt people. I also believe that being honest and direct is an alternative version of 'be kind' in some cultures.
I find a lot of dishonesty in the name of being 'positive' and that comes from American and some European cultures. I have seen people who have been led to believe that they are great decorators and their customers have then lost out as well as the baker.
Pointing out the positives, but being critical and honest also helps people build resilience and helps them in the long run.
Keep making amazing vids xxx
This is wonderful, thank you!!
Wonderful advice for cake decorating and life😊
Awwww you're the sweetest, thank you Carlie! 💜🙏
Round steel cutters also make good cake cores to get the middle of the cake baked evenly. Been using them for years.
This is a FANTASTIC tip, thank you!!
Hi Karolyn, I love your "10 things you never do as cake decorator" video!! I never frost the outside of a cake with a cream cheese frosting! That stuff is the biggest pain in the neck! I had to do it for a 3 tier wedding cake, never again. Now I will fill the cakes with it but frost with Italian meringue buttercream. I love your videos!!
Yup, that's one of those things that you'll only do once and never again 😂😂
Love your words of wisdom. Especially the last one. We artist tend to be perfectionists .Which means we beat ourselves up when something goes wrong.
I made a cake today where I wasn’t satisfied about my work and #10 really stood out to me-I needed to hear that message. Won’t dwell on the negative but will continue doing what I love. Thanks for you videos 🙂
Yes! Just remember they don't all turn out the way we want. But those cakes teach you the most! Don't give up!! 🙏
I love that I’ve found your page ! I’ve been baking for 3 years well took a year off but there is so much I’ve learned an learning thankyou for posting ! Sharing your knowledge 💛💛💛
Brandi! I love this so much and am so happy I can help you!
Hi Karolyn, can I just take a minute to say a huge thankyou on behalf of myself but also everyone else who loves it when they see you've uploaded a new video! I personally have learned so much from you, skills as well as information, tips & tricks! I get so excited everytime i sit down to see a new video. Thankyou so so much for taking the time to teach, inspire, guide & just generally spread the cakey love! We love you! xoxo
Awwww Helen, thanks girl! I appreciate you!! 😊💜🙏
Number 10 though. As a professional chef these are all great tips. But I got a number 10 and as a human who has been homeless for six years with my wife and now with a house and two kids and a Business…. That’s the most important one right there. That one will keep you alive. But also this is a great video! Thank you❤
Yes! It's really a tip that can be used in life. Your story is inspiring! And just goes to show you how important that mindset is. 💜🙏
Thank you so much for this! I had such a horrible cake nightmare this past weekend. I’m processing it and moving on. Thank you and God bless.
Sorry to hear that! But, yes, learn from it, move on and let it go. 💜🙏
Karolyn, thank you, as always, for your videos! Aside from all your amazing tips and information, your attitude, spirit and perspective is so fantastic and appreciated!! I need a tip for this cake I'm doing this weekend - my first wedding cake 😲... and not only that, it's the first time I'm having to work with fondant. I'm not covering the whole cake in fondant, and it's only a 2-tier cake, but on each tier, I'm doing this thing (and it's probably a design/look you've seen before) where I'm doing a partial wrap-around with like a bark impression to give a tree bark look to it. My question is... I've read countless times that you don't want to put a cake with fondant decorations in the refrigerator because the fondant can either crack, become 'weepy', etc, BUT at the same time, I'm sure as you know, I don't really want to transport a 2-tier cake that's not chilled. So... what to do? I was thinking... if I wrap the part of the cake that has the fondant bark on it with saran wrap and then put the whole cake in a box that's well sealed in the fridge for a couple hours just to get a chill on it, will I be ok? Thank you for your time, as always, Karolyn!
Hey Matt! I refrigerate ALL of my cakes. Fondant, buttercream, edible images, chocolate. They all go in the fridge. It's all about keeping the cake cool as it comes to room temp. You can't take it out of the fridge into a warm room. Then condensation will form and it will ruin the cake. I explain it in this video, I hope it helps. And good luck, you got this!
ua-cam.com/video/vBKi-O7v98w/v-deo.html
@@KarolynsKakes hey Karolyn, thanks so much for getting back to me. Everything worked out really well! Since I had to transport the cake pretty much straight out of the fridge, I just made sure I cooledl down my car for a while with tge AC on and kept it in the box, but it seemed to do all right! And thank you for that video as well!!
Great video - I’m a Swedish cakeneer and I totally agree with everything on your list :)
Thanks!
Hi, I just found your channel and I am so I did! I’m a self taught baker and I love your videos. Thank you for sharing your time and love for cake decorating. I’m learning a lot!
Paula! You're welcome honey, I'm so glad you're enjoying my content! 😊🙏
I am a beginner baker and your videos helped me very much. Thanks for sharing your knowledge 🙏.
Aww you’re welcome honey! 🥰🥰
I was wondering if you were going to have that feature or a join. You're the best Karolyn.
Thank you girl!! 🥰🥰
I look forward to your videos weekly. Thank you for sharing so much insight with us! One thing I never do is promote special holidays such as Valentine’s Day. If someone should order I will fulfill it, but I never promote those special days. I don’t want to make 100 orders of anything EVER! 😂🤣
Yesssss!! Great point! I’m the same. That would drive me insane 😂😂
Thank you for your tips, very important to that ones are starting baking business, like me!!! 👍🏻
You are so welcome! And good luck with the biz! 🙌🎉
Thank you for the advice! ❤
Thank you so much for all the information & knowledge you share! I’ve been watching your videos from the start & love them, I always learn something new. I’ve been decorating cakes for many years, and as a business for 7 years. I go through stages of not enjoying it, but your awesome cakes & expert advice always motivates me to keep going with it. Xx
Thank you!! I think we all go through that phase. I still get overwhelmed at times and have to step away!
I love your list and it mostly sounds exactly like my list of things not to do... I never promise an exact replica of a cake pic., anyway, love your channel.
Thank you Brenda! It's hard to replicate our own designs, right? So it's just best to let people know up front what to expect!
I’m new to cake decorating and I appreciate your videos, they’re so helpful! Thank you!
AMEN! Think that you can do something and gliding into the reality... I just bake cakes for family, but I appreciate tips from decorators that are up to their elbows in it all time. Thanks for your content!
You’re the best and I’ve learned soo much from u!! Thank you for being so thorough, honest and for just being you!!! Always look forward to your videos and the laughs :)
OMG!!!! Awwww thank you SO MUCH!! This is really appreciated, you made my day! 🙌🙏
Hi Karolyn,I enjoy your tutorials and look forward to them
I thought I was the only one with those problems
Thanks again
You're not alone!! We all go through it!
Thank you so much for all your videos. So inspiring.
Thanks for watching!😊
New inspiring baker here ❤ this is such helpful information
Hey girl, Glad it was helpful!😊💜
I'm so glad I found your channel. You not only have great cake designs but the tips you gave today were wonderful and the later ones can also apply to life. I love the one about excepting your mistakes processing and then moving on.. You are a true inspiration as well as an extraordinary cake designer. Can't wait to see your next cake . Thank you for sharing and keep on caking 💜
Thank you so much girl, I appreciate you!
You’re amazing, thanks for your tips. Love watching.
Glad you like them! 🙌
I don't think I will ever get to your level, but I have learned a lot and gained a great deal of confidence. I also wanted to comment (as someone who has worked in food industry for a long time) about how you work within safe food sanitation parameters.
Thank you Eileen! I pride myself in the safe handling of my cakes!
So helpful as always, thank you Karolyn.
Thanks so much for all your help you are so giving I have learned so much
Karolyn, I am terrified of using flower nails. My fear is that I will forget to remove them 😂🤣
You can’t forget to remove them if you level and torte your cakes! The knife won’t make it through! 🤣🤣
Oh good point! Lol
I love your videos. Great tips. You talk a lot of sense and my us realise we are human xx
I also live outside Philly! I used to live in Folcroft but now I live in Upper Chichester, Delaware County, right along the DE/PA border. I bake and sell decorated cakes from my home. I have been using your icing recently and it is wonderful! I buy the Sweetex from the Restaurant Store in Wilmington, De. It is about a 20/30 minute drive but love it so much. I appreciate you and love your tips! I never take on a cake I can't do.
Hey neighbor! 😂
My Dad lived Brookhaven. 😊
Is the Sweetex cheaper in DE because there’s no sales tax?
@@KarolynsKakes I paid $112 for the 50lb box. You also have to be a member for the cheaper prices but the membership is fairly reasonable and for as much as I buy there, I save so much when buying powdered sugar, regular sugar, flour, etc. I think the membership pays for itself after you use it for the first 2 or 3 purchases. It's like Costco but for chefs/bakers. I think in your video it was actually cheaper where you shopped, if I remember correctly, so I may have to take a drive to your store lol. Then again, prices for everything has gone up drastically. You don't have to have a membership to shop there, so if you ever have a free day, it may be worth it to check out. I do love living on the border because it is great to not pay sales tax. We do almost all of our shopping in Delaware.
As a beginner baker your videos help me so much. Thank You for your knowledge 💜💜💜🎂🎂🎂🎂🎂
Awww you’re welcome LaTanya! 💜🙏🏼
Love your videos. When sending your customer a pic before delivery do they ever say, wait, and ask you to change something because even though the design was previously agreed upon, the suddenly decide they want this or that changed and if so, how do you handle it? That would be my fear if I sent them a photo.
I’ve been asked to add minor decorations. But if they wanted major changes, I would be honest and either tell them that I can do it for an additional fee, or if I don’t have time, I’d tell them I’m not able to change it up. I have it stated in my emails that no changes can be made within 10 days and the details must be agreed upon!
If you get flower nails, get the metal ones, not stainless steel. I've found the stainless steel don't conduct heat as well.
Thank you!
I can’t find any that are not stainless steel. Where do you get them?
@marianoshaughnessy I think I got them on Amazon or Walmart. But occasionally, if I'm baking a lot I use the stainless steel ones too.
Thank you for those tips love your advice ❤️ 💕
I'm glad to found out your channel I've a passion of baking I bake here and there for my family's birthday cakes I see myself in baking industry in the near future thanks fr great tips ❤️❤️
That’s how it begins! You’re welcome Mama!
even your tips are helpful. Love your positivity. Could you attach an amazon link for the Ateco flower nails
It’s already on the description 😊
*in the description*
@@KarolynsKakes sorry I overlooked it. Thanks
@@MultiGemgirl No worries! And I don't know why that posted all bold like that, I wasn't yelling at you! LOL!
I've said this before but you're a great teacher! Thank you for your tips! I actually do most of them . One I've never tried is the flower nail. I'm gonna try it today! I have strips but to me they're kinda annoying to use especially for smaller cakes ! Again Thank you!!!
You're welcome! I agree, the strips are annoying, but useful for big cakes. I have found that the smaller ones don't need the wraps. Let me know how it goes!
@@KarolynsKakes I tried the flower nail technique. The cakes all came out nice and even! Thank you! 🥰
how stable and how long does the filling with cream cheese last room temperature and kept in fridge? ty for this informative video.
A general guideline is to not keep it out more than 4 hours. (I’ve seen as little as 2 hours and as many as 8 hours.) When I’m working with cakes with cream cheese filling, I don’t let it sit out more than 2 hours. Once it’s at the venue / party, my experience is that if it is on a cold room, it’s fine up to 4 hours. I wouldn’t recommend leaving it outside in the warm weather.
In the fridge, it can last up to a week.
Love the tips...keep them coming. I tell you what..you are a great teacher, I've learned a lot, you are very articulate and really enjoy watching your videos. I've just started making cakes but do it mostly for family right now, but that's ok cuz it's good "practice" lol.
Angieeeeeeee!!! Thanks so much girl! 😊🎉🙌
And that's how I started, friends and family cakes were practice. And then people started ordering. So get ready for it!
I have been binging your videos and feel so much more confident, you are amazing!
Awww Kari!!! Thank you SO much for that, you're so sweet! I'm so glad I can help you!😊🙏
I love your content !!! You’ve helped me so much !! Thanks !!
God bless you so much because you did me good with your advice on booking
Yayy!! That's my intention! :)
Hello, thanks a lot for your tips. You inspire me to re-start my cake business again. In spanish you sound great👍my best wishes 🇩🇴🇺🇲
Gracias Ana!! I hope you do! 🙌💜
Oooh you are so wonderfull, I like the honest teachings.
Very helpfull, usefull, alot of good additional.
Thank you dear 🥰
Glad it was helpful!
Great tips!!!! Thank you so much.
Thank you so much for this, great tips as always, much appreciated
I believe it is not a good idea to go back and forth with a customer whether your right or they are right. I feel in that moment it is more important to ensure you understand what they want & you're able to provide it. Most of the time business will come your way by word of mouth and people remember how they are treated. I'd rather try to rectify, learn and move on.
Yes! It’s best to conduct business that way.
Awesome! You’ve always been super helpful to me and it’s appreciated!!
Love you!!
Hey Karolyn, I have a question do you ever struggle with your buttercream not getting hard? I use a recipe that’s butter and shortening and sometimes my buttercream doesn’t get hard
Do you mean it doesn't crust or do you mean it doesn't solidify in the fridge?
I don't have either of those issues. You could possibly be adding too much liquid?
What kind of shortening are you using?
Love your work ethics thanks for sharing
I Neverrrr let anyone start off a convo by saying they can’t to me because they heard I have great prices…I immediately put them on pause and let them know that what I actually have is great cakes… 🙄
I feel ya! You gotta be firm and confident in your product and not let people dictate what you charge!
Very informative! Thank you for sharing!💜
You’re welcome boo! 💜🙏🏼
Thanks karolyn,soooo much.xx
I thought I personally replied to this! Thank you SO MUCH!! I appreciate your support 😊🙌
@@KarolynsKakes that's OK,you replied to me on Instagram, sorry I made you cry,I'm on the mend now,just got to get through 5yrs of x-rays every 3 months,but everything's going good 👍 😊, I found a hobby thanks to you..you truly are an inspiration. Xx
Great advice!!!!!! 🤓
What would you say is the maximum of cakes you would do like let’s say I don’t know three people want a cake on the same day can you do those three or what’s the limit you give yourself
I book by the week (Monday - Sunday) the maximum I have taken on is 10 for the week. But if I take on that many, they can't all be huge tiered cakes. So it depends on the size and the detail. I can do 3 really detailed cakes and then a few cakes that are smaller and less detailed. I only have 2 fridges, so I can only take on what will fit in there!
Thank you so much you are a inspirations to me 😊
You're welcome Jeymi! 💜🙏
Great tips!!!
You got it girl! 😁🙏🏼
Awww Mirna!! Thank you so much my dear! I really appreciate you!
Here’s to ya!
Tishhhhhh!! You're the sweetest, thank you so much!! 💜🙏
I love your hair color 😍
Thank you! 🥰🥰
There is sth new from you always. Bless you
Thank you Trac!
Great 10 👍💕
You are Awesome and well deserving!
Love these. I do these...I have been jipped on a wedding cake by someone I worked with ugh. So yupppppppp...
No way!! Omg someone you knew?! Damn.
Hi Karolyn thanks so much for putting this video together I loved it. I have a question around cream cheese I’m considering selling mini cheesecake and other cream cheese desserts but what time frame do you recommend they can hold outdoors during events 😬
Hey girl! It's recommended that goods with cream cheese don't sit out for more than 2 hours. So it can get a little tricky with outdoor events!
I delivered a wedding cake once and the table for it was in front of the slideing doors and the sun was hitting on that table. I told them could they move the table away from the sun cause its better creme whip creme and it will melt with extreme heat. They told me thats where the bride wants it. So i still set it up and took a few pictures plus i had another person with me. Thank God i did. But before i left i told the brides daughter the that the cake can't be where the sun is hitting it directly. Her answer was its ok. So we left home. I had just got home when i recieve a call from the Groom that the cake fell. I was wondering how could this have happened. When i get there i noticed the table have been moved away from the sun with cake and all causeing it to collapse athe the bottom. They were able to save the two top ones. I was so upset .it was a gorgious wedding cake. So i removed the bottom one and set up the top two. And i let the Groom know what i told the others . i also let them know the table have been moved and i had picture. So they can see it wasn't my fault. They didn't apologize and they didn't ask for a refund . cause they meesed it up after. I was up set cause its my reputation as a cake decorater. I enjoy what i do and i was very careful makeing the gorgious wedding cake. It was the only bad experience i ever had.. But i leraned to take video or pictures of my cakes when delivered and the area around it. I also let them know if where they have the cake table is good place if its outside. Oh! Another problem the cake table they had given to put the cake on was wobbley . i ask for another table i was told use it so my sis in law folded some cardboard and put it at the bottom of the wobbley leg . that another reason why the cake fell they tryed moveing a wobbley table.
You did everything right! And now you know for next time. I ABSOLUTELY would NOT leave a cake on a table in direct sunlight. And it's something I would tell brides in the future!
How are you adjusting to ingredients price increasing? And also supply shortages? I have ran into issues as of late. Things I order online are not coming in time. All ingredients are costing more. I am trying not to pass that on to my customers but it’s getting hard.
You must adjust for inflation! It’s just the nature of the beast. My prices have increased. 90 eggs used to be $8 and I just paid $26! I paid $300 for cake containers that were $150 2 years ago. You can’t absorb all of that or you won’t be making a profit!
I wanted to know what is the best frosting to use on cakes, that won't like sweat, or other words melt quick ?
I prefer American Buttercream because it has shortening in it along with butter. Shortening melts at a higher temperature than butter, so it can withstand the heat better than butter based icings.
I love your videos and I love your número 6 🥰
I'm tryin with my Espanol! 😂😂
I just gotta throw this out there....
When your talking, and you have a Verbal Mishap, (what I would refer to as Tripping over my own tongue) your always trying to correct it and ask why can't I talk today, just wanted to say,
First, your too funny, your so sweet, and very talented.
Second, your an awesome teacher.... And
Third - last but not least,
You are not teaching us grammar, yes we know what you mean, and when you laugh we laugh. Honestly they only thing I could think of that would be funnier is if you could throw in the blah blah thing that Fletcher Reede (Jim Carrey) does in the movie Lier Lier in the Courtroom, lol.
Anyways, you are awesome thank you for all your help
Thank you for this! I’m hard on myself because sometimes words are hard! 🤣🤣🤣
@@KarolynsKakes for me, it's the names that I have a hard time with. So everything is a thingymabob a whatchamacallit and everyone is doodoo, dumbdumb or "What's his/her Name" and everywhere is Whoflewshit Ky
Such amazing advice! Except....and I get it...BUT...I NEVER let them see it ahead of time. NEVER!! A picture can NEVER do justice to the real thing! It starts their minds turning...Especially if the cake was "so much money JUST for cake". They pick it up and its in a closed non see through box. They can get a mini peek when they pick it up..MAYBE!.....Mostly I rush them out the door so fast they don't get that! .But they get the full effect when they take it out at the venue and really get a good look at it! It is that WOW factor of seeing it close up the first time that makes a difference! Having said that..I really do only a few paid ordered cakes a year because my main job is so demanding and time consuming (and pays my bills and health insurance!) So you have tons and tons and tons more experience than me. So y'all take everything I said with a grain of salt!
Hey, we do what works for us, right?! I can see how that would suit some people! Do people ever ask you for pictures?
@@KarolynsKakes Yes. So I take a close up of an area. Like a hint. Makes them more excited to see it. But I do not make very many cakes, so I can see how you would need to make sure you got everything correct as doing many orders week after week it would be easy to make a very small error that would be a big deal to the customer. So I actually think you are genius for doing this.
Número 6 😂se olle muy bien
What are some ways in which you can encourage customers to buy tiered cakes
I say in a polite way that it will look stupid if they only get 1 tier! 🤣🤣
Something like…if I do this design on a 10” cake, the dimensions will be off. The topper will look really small and there will be a lot of open space. This design will look best as a 2 tiered cake.
And since I can easily do 2 tiers rather than 1, I make the prices very similar.
What are some things that you never do in your cake business? I'd love to hear!
Omg you are so right about the cream cheese frosting... I have done like small 1 layer cakes, with a cream cheese frosting, and just made swirly marks as I frosted, and put chocolate shavings or fresh fruit, but, these cakes are consumed within a couple hrs after making and I keep in the fridge, but I also do not make them for other ppl. I have only done one, and it was a Simi-Naked Red Velvet cake. I tried to pipe some rosette's on top, and they just went flat. So I swore that off as well. But a Simi-Naked cake can be done in Cream Cheese Frosting, only because your not going for a smooth perfect frosting, and it mostly is scraped back off. But pipping is a no go. I would try again, if I could decorate with fresh flowers maybe, but no more pipping Cream Cheese Frosting... Never again!
I had a request with like a 2-3 week window. No problem, it got cancelled 2 days before delivery (this was the cream cheese frosting on the Simi-Naked Red Velvet cake I just talked about) . Was reschedule for two weeks after that, and the day I was to bake it, was asked to wait again but with no new date. Tuesday night I get a message to be sure I was still making the cake, for that Friday! I wanted so bad to say no, but I finally said fine but not sure I have everything you wanted. I will make the cake but it will be with what ever I have on hand. I asked for her favorite colors n flavors and I would see what I could make. But we didn't agree on a price (as it was 10-11 at night) I just assumed it would be at least as much as we agreed upon before. As I went to leave she handed $25! So my never again there, money up front!
I've used so many of your techniques and recipes recently. I don't know what I would do without your UA-cam's now. Every time I have a questionI.... I know where to find the answers. You're so appreciated!! 💖💖.
@@ruthnodecker7759 Ruthhhhh! Thanks girl!
Tell someone I'm too busy to take their cake oder.
I have a question about the type of oven convection or conventional oven. Which is better
I have a convection oven. But I only use the conventional setting when I bake my doctored mix recipe cakes!
Hi...quick question
What or how can I add fresh fruit or can to cakes...my brother asked for a cake with banana, strawberries and pineapple..any tips...that you
I don't add fresh fruit to my cakes. In PA, we can't sell cakes with fresh fruit from a home bakery. So I'm not sure what to recommend for that, I'm sorry!
Do you have advise on high altitude for the box cakes?
I’m sorry I have never baked at high altitudes so I don’t have info on that. 😥
@@KarolynsKakes I appreciate you answering and your honesty. I have enjoyed and benefited a lot by your videos. Thank you so much!
Really. I never used a pin or nail before
I NEVER send pictures!
I also will not cover a cake with fondant. My customers almost never ask for it and it's a pain to cover cakes with it.
Why don't you ever send pictures?! Have you had a bad experience with that?
And I understand the fondant thing. It's a tricky process and is super annoying when it doesn't go right LOL
@@KarolynsKakes Yes, I had a bad experience where a client wanted something changed on the cake that I couldn't change since it was so last minute. I also send out invoices that have all the cake details listed that were agreed upon and I don't allow any changes after I receive payment.
Karolyn, one more question please. I have an order for 70 cupcakes (that’s huge for me) for Friday (this is Monday if you don’t see it right away) how far in advance can I bake and decorate them? I don’t have but small freezer space. Thank you!
Hey girl! If you can't freeze them, then I would work on the decorations from now until Wednesday and then bake / cool / ice / add the decorations on Thursday or Friday morning, depending on when they are being picked up.
@@KarolynsKakes you are the best! Thank you 😊
I am not seeing where to give a donation. Please help.
right below the video, it says like, share, save, etc...you have to hold your finger down and scroll to the left and it will show up!
How do you process a person wanting a refund when you can tell they mishandled the cake and act like you did something wrong?
Ugh. It's happened to me before. One time I gave her a complete refund because I wanted to be done with her because she wouldn't shut up about it. Then I blocked her everywhere. It's hard because even though you can tell them 1000 times that once the cake leaves your hands, it's not your issue. But the blame will still come back to you. Once before, a lady actually told me that she slammed on the brakes and the cake went flying and I should have wrapped it up better to protect it. Seriously?!?
I never bake a cake day of decorating!
👍👍👍👍👍👍👍👍👍👍👍👍