I LOVE your tutorials! I've been learning to decorate with fondant and gumpaste. My decorating tips should be coming in the mail today and I can't wait to start learning to pipe buttercream flowers!!!
+Michelle S. Thank you for your kind words! It takes some practice but I prefer piping flowers to making them from gumpaste 🌹 I'm sure yours will come out beautifully in no time at all. Good luck! 👍❤️😊
Добрый день. Всё, очень Супер и Красиво! Скажите пожалуйста, из какого крема приготовили Вы? Шоколад, белковый или Королевская глазурь? Ответьте пожалуйста мне.
That is one spectacular cake!I I'd like to try my hand at the flowers but I'm afraid I'd butcher them. Haha. :) Do you suppose your buttercream would stay stable in the 35-40C heat? I live in the tropics and I'm looking for a buttercream that won't slip and slide off the cake the minute I take it out of the fridge. Also, what do you do with the leftover buttercream that's in the bags? Thanks for reading my comment, and thanks for sharing your lovely tutorials with us! :)
+mdolera hi, thanks for you comment. I don't think this buttercream would work in temperatures that high, I would have said 30C maximum (and maybe that is pushing it). However, if you use AC or work fast and keep the cake in the fridge you might be able to pull it off - you'd really have to try it out and see just how long you have after refrigeration before the buttercream gets too soft. The issue is the relatively low melting point of real butter. If you made a version with butter flavoured shortening or such, with a higher melting point, you might be fine - but again you need to try. My leftover buttercream goes in the fridge for up to 8 days, I just allow to come fully to room temperature before reuse. Hope that helps 🌸🌸
Thank you for the prompt reply! :) I actually went to the store today and bought some butter and yogurt to try to make a small batch of your buttercream to try. Wish me luck, and thank you again for being so generous with your knowledge! :)
I saw it already. thank you so much, its beautiful. I've been dying to find out how to get that beautiful finish. I'm guessing u are using swiss meringue buttercream. but would it work also on Italian meringue buttercream?
+Ben Castillo I use my own recipe of egg free Swiss meringue buttercream, by far the easiest meringue style buttercream you can make (the recipe link is in the description box). But you should be able to use Italian meringue buttercream if you don't mind the extra 45 minutes it takes to make! 🌸
Is it weird that I could sit here all day and watch you pipe flowers? Thank you for sharing.
+Erin Gamma haha I don't think it's weird at all 😊 thank you for watching! 🌹👍
This is soo oo addictive. just cud nt take my eyes off this creation.
+Amba v haha thank you for watching 😊🌸👍
They are beautifully. thanks for showing them to us.xx
+Kay Dawson thank you for your kind comment 😊👍🌹
So beautiful 👍👋👋👋
+Thuy Pho thank you so much! 😊🌸👍
Sooooo beautiful...I cant wait for the next video!!!
+Anita Richardson thank you so much Anita! 😊❤️👍
Stunning Sawsen!! Soo much detail & variety of flowers n foliage....beautiful!! 🌸🌺🌹🍃🌼🌱👍🏻🙂
+Adele Rae Collins thank you Adele for all your support! 🌸😊❤️❤️
Fancy Favours & Edible Art you're soo very welcome Sawsen....no need for thanks....I appreciate you're efforts immensely....your work astounds me🌸🌺🌼🍃
You've done it again, awesome well done.
+Hamid Ali thanks 👍🌸
It's so beautiful you've just made my day! I really love the pale pink flowers with the yellow center.
+ej so glad you liked it 😊 have a great day 👍🌸❤️
Чудо! Смотрю и наслаждаюсь! Спасибо!
+Nina Kazanski 👍🌸❤️
beautiful as always💞💞💞
+Boss Lady Moon thank you! 👍❤️🌸
I LOVE your tutorials! I've been learning to decorate with fondant and gumpaste. My decorating tips should be coming in the mail today and I can't wait to start learning to pipe buttercream flowers!!!
+Michelle S. Thank you for your kind words! It takes some practice but I prefer piping flowers to making them from gumpaste 🌹 I'm sure yours will come out beautifully in no time at all. Good luck! 👍❤️😊
wow the prettiest cake I have ever seen!!! I never comment on videos but I had to say what a fantastic job you did.
+Monica Wooster thank you for such a lovely comment! ❤️🌸👍
I see you got yourself some beetroot powder... nice job! 👍🌸😊
+Rach Kate haha yeah! Leftover from the diy colours video 😊👍🌸
OMG! ITS A PARADISE! ★ Thanks!
+Ms. Hellen thank you for watching! ❤️🌹👍
...beautiful..♥♥♥
+elizabeth femmy thank you! ❤️🌸👍
You're soo amazing ,i love your videos soo much and I learned alot from you thank you 💖
+soma al-hammad thank you for your support! 😘👍🌸
beautifulllll love it, love it
+claudia thank you! ❤️🌹👍
Lovely cakes... do you have a recipe for piping flowers?
amazing! :)
cool 😊
+mami michelle_cake thank you! 👍❤️🌹
nice. really nice. what are the pint specks in the pink buttercream
+cutflower beetroot powder as a natural colour... See DIY natural colours video for more info, link in description or search my channel 🌸
+Fancy Favours & Edible Art
oh OK. cool 💡. nicely done honey
Добрый день. Всё, очень Супер и Красиво! Скажите пожалуйста, из какого крема приготовили Вы? Шоколад, белковый или Королевская глазурь? Ответьте пожалуйста мне.
That is one spectacular cake!I I'd like to try my hand at the flowers but I'm afraid I'd butcher them. Haha. :)
Do you suppose your buttercream would stay stable in the 35-40C heat? I live in the tropics and I'm looking for a buttercream that won't slip and slide off the cake the minute I take it out of the fridge. Also, what do you do with the leftover buttercream that's in the bags?
Thanks for reading my comment, and thanks for sharing your lovely tutorials with us! :)
+mdolera hi, thanks for you comment. I don't think this buttercream would work in temperatures that high, I would have said 30C maximum (and maybe that is pushing it). However, if you use AC or work fast and keep the cake in the fridge you might be able to pull it off - you'd really have to try it out and see just how long you have after refrigeration before the buttercream gets too soft. The issue is the relatively low melting point of real butter. If you made a version with butter flavoured shortening or such, with a higher melting point, you might be fine - but again you need to try. My leftover buttercream goes in the fridge for up to 8 days, I just allow to come fully to room temperature before reuse. Hope that helps 🌸🌸
Thank you for the prompt reply! :) I actually went to the store today and bought some butter and yogurt to try to make a small batch of your buttercream to try. Wish me luck, and thank you again for being so generous with your knowledge! :)
+mdolera my pleasure & good luck! 😊🌸👍
Oh, sorry. One more question. Do you have a recommended method for easy clean up of piping tips? I wash mine by hand and it drives me nuts! Haha. :)
fancyfavours what do you use to make the speckles of color in ur buttercream
+Ben Castillo its a feature of using natural DIY colours. More info is in the blog post, link in description 🌸
I saw it already. thank you so much, its beautiful. I've been dying to find out how to get that beautiful finish. I'm guessing u are using swiss meringue buttercream. but would it work also on Italian meringue buttercream?
+Ben Castillo I use my own recipe of egg free Swiss meringue buttercream, by far the easiest meringue style buttercream you can make (the recipe link is in the description box). But you should be able to use Italian meringue buttercream if you don't mind the extra 45 minutes it takes to make! 🌸
👍👍👍👍
+ضوء القمر 👍🌸
Why do i suddenly have an urgent need to have fluffy vanilla cake with swiss buttercream topping and a cup of tea?
💜👍💗👍
+Miriam Candreanu 😘❤️👍
wot this a krem
+александра беккер my buttercream, recipe link in description! 🌸
beautifulllll love it, love it