Thank you for your tutorials, & for sharing your know-how & your tricks & tips, & the names & sources of your tools & utensils. It is all very helpful for someone watching & trying to learn. Thank you.
this is awesome. i love it. i wish i had your confidence. i will be making a double barrel cake tomorrow, it will be the first time i make a double barrel cake, and the first time i cover a cake with modeling chocolate, and i'm so scared. i hope it comes out at least half as nice as yours. i love your tutorials. thanks for all your help.
Hi Liz just wanted to take the time to thank you for this awesome tutorial. I did a wedding cake this past weekend using this technique as well as your technique for covering the dbl barrel cake. It was great to be able to carry out this cake with confidence all thanks to you!!!
I absolutely LOVE this tutorial!!!! I am going to try me one of these. Love the tutorials, advice, speed of the videos (not 30mins long) and how you are a straight shooter. Fantastic!
Thanks so much for this and all your videos; I love them!! They're super easy to follow and you always seem to know what questions to answer in the video as you go:) This particular video helped me make an extended tier cake for my friend's 40th bday. It was terrifying but it turned out great! Thanks again!
Is there a maximum size you would suggest for a double barrel cake? I'm working on a wedding cake and would like to do a 12" double barrel for the bottom tier, and normal 10" tier, topped with an 8" double barrel. Assuming I dowel and structure the cakes properly, do you think that's doable? I can't quite tell how large the cake you're paneling here is... I'm assuming paneling a 12" double barrel is manageable as long as I do it in multiple sheets as you do here. I'd be so grateful if you had any recommendations!
Thank you for that great video. I noticed on you last cake layer, it wasn't level and instead of cutting off the cake,you leveled it with buttercream. The cake looks great but I alwYs thought you should have all the cakes level. Any thoughts? Thanks so much
Making a cake like this for my brother's graduation! Do i need to add any dowels in the top cake? I see some people put one down the middle that goes through both cakes and through the cake board. Is that necessary? Thank you so much!!!
I really enjoyed this video because it was realistic. It shows the process complete, not some extreme time lapse, where zero bumps happen and magically you have a cake. Then people (with moderate experience) try and they scratch their heads along the way wondering if they're going the right way because the magic is not taking place.
love it! wish i wouldve seen it when i did the big minion cake. this video helps for the future. as i put all dowels inside really close to middle. so glad minion didnt plop over. thanks for sharing loving ur utube, ig & fb.
Helo. New subbie. Just wanted to know, how do you deal with bulging on the sides of the cake... your definitely not shy with the buttercream 🙈 thank you ❤️
Hi Liz! I love all of your work and tutorials! I'm attempting a 2 tier double barrel cake next week for the first time and to say I'm nervous is an understatement! I'm planning on doing 8in and 6in. I can stack on site but I have to deliver Thursday night and party isn't until Saturday! I'm so nervous that it will collapse! Do you have any suggestions or tips? Am I completely crazy for attempting this?! I'm planning on only covering in your easy buttercream and doing the drip effect.
It’s called a bench scrapper. You can buy an expensive one at a baking supply store or you could go to Home Depot and get a scrapper for tile grout that goes the same thing, but that’s a cheaper option.
Holy cake! I'm about to try this and I'm super nervous. It is probaby going to take me twice the time and on top of that the double barrel goes on top of two other tiers. I'm so scared...but thanks for your tips.
How do you get rid of the small ripples that are caused from the bottom cardboard cake circle when using your bench scraper? I can never get those to smooth out...it drives me crazy. I have even tried the white plastic cake circles instead of the card board and it still happens.
In the interest of accuracy......using a level in this manner will give you a top surface that's level relative to earth. If your counter top or cake stand is not level to earth (and its probably not) you will end up with an angled surface. What I, and I assume every one else is REALLY trying to achieve is a surface as parallel as possible to the cake board. Especially the higher you go. I place the level on the cake board first, note the position of the bubble then place the level on the top of the cake and adjust the surface to match the bubble position i noted from the cake board. I do this in 4 positions around the cake. Yes...its splitting hairs but that's what i do.
+Joe Fish lol well most countertops and tables are measured to be level to earth and almost zero cake tables are ever level so what ya gonna do right haha
I love this tutorial but the only thing im worried about is the fact that there will be card board and straws in the cake when people cut into it. Is there a way around that??
No, the cake would collapse if you do not use a structure. They will lift off the top cake to serve separately and take the dowels out of the bottom cake before serving. Every professional bakery uses these on stacked cakes.
Courtney Sanders I thought the same thing too before realizing that it's more efficient this way. You cut your cake as usual, stopping at the cardboard round. Once the top portion has been served, remove the cardboard round and start to divide the bottom portion. Can you imagine serving an 8inch slice of cake to each person?!
I didn't get that .. I saw so many cake makers who built a 6 or even7 layers of cake without using a any thing between the layers! Would explain for me please!
+Anise Salazar Straws or supports are always used in cakes that are more than one tier tall. You remove the straws before cutting. There are actually hardly any straws in this cake.
+Arkey most of the time bakers use pliers to pull out the rods/straws, and cut. Once they reach the bottom cake layer they'll lift off the upper cake board and repeat.
Your logo in the beginning of these early videos reminds me in outline of way beyond cakes logo a bit. just the outline shape. funny huh? I like your current logo though
+Artisan Cake Company could you please tell me how you get rid of the ridges from the scraper hitting the cardboard, ive tried dipping my spatula in hot water but i still dont get that smooth finish, thanks!
Artisan Cake Company she's asking about the layers being slightly domed shaped. You can see that in the video and is also confirmed when buttercream is added and then you see the edge of the cake, some spots between the layers have more buttercream. The joining lines on the layers are wavy. I think the concern, at least what I was worried about, is that buttercream is not as sturdy as cake. So shouldn't the cakes have been leveled first to make this tall cake?
From an engineering perspective, it is not necessary to put so many supports in the cake. If the boards are strong enough you only need 5 max, possibly only three.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I love your videos. Of all the hours and hours upon hours of videos I’ve watched over the years, yours are the best!! ❤
TY Liz for taking so much time to teach people like myself, iy is much appreciated seeing someone sharing so much knowledge for free.
Liz I love that you don’t make perfect level cakes. I love that it always works out for you. You ROCK!!!
Thank you for your tutorials, & for sharing your know-how & your tricks & tips, & the names & sources of your tools & utensils. It is all very helpful for someone watching & trying to learn. Thank you.
this is awesome. i love it. i wish i had your confidence. i will be making a double barrel cake tomorrow, it will be the first time i make a double barrel cake, and the first time i cover a cake with modeling chocolate, and i'm so scared. i hope it comes out at least half as nice as yours. i love your tutorials. thanks for all your help.
Hi Liz just wanted to take the time to thank you for this awesome tutorial. I did a wedding cake this past weekend using this technique as well as your technique for covering the dbl barrel cake. It was great to be able to carry out this cake with confidence all thanks to you!!!
I absolutely LOVE this tutorial!!!! I am going to try me one of these.
Love the tutorials, advice, speed of the videos (not 30mins long) and how you are a straight shooter. Fantastic!
Thanks so much for this and all your videos; I love them!! They're super easy to follow and you always seem to know what questions to answer in the video as you go:) This particular video helped me make an extended tier cake for my friend's 40th bday. It was terrifying but it turned out great! Thanks again!
Thank you so much. Can you plz tell me what temperature should cakes be chilled in a refrigerator or chiller?
Is there a maximum size you would suggest for a double barrel cake? I'm working on a wedding cake and would like to do a 12" double barrel for the bottom tier, and normal 10" tier, topped with an 8" double barrel. Assuming I dowel and structure the cakes properly, do you think that's doable? I can't quite tell how large the cake you're paneling here is... I'm assuming paneling a 12" double barrel is manageable as long as I do it in multiple sheets as you do here. I'd be so grateful if you had any recommendations!
Thank you for that great video. I noticed on you last cake layer, it wasn't level and instead of cutting off the cake,you leveled it with buttercream. The cake looks great but I alwYs thought you should have all the cakes level. Any thoughts? Thanks so much
I agree, Mary. Especially with a tall cake, I find leveling the layers to be a necessity.
I. Oticrd the seme thing, it will drive me crazy if l work with a cake that is not leveled
Very helpful!! How to put a center dowel through it if is part of a tiered cake to support it?
Making a cake like this for my brother's graduation! Do i need to add any dowels in the top cake? I see some people put one down the middle that goes through both cakes and through the cake board. Is that necessary? Thank you so much!!!
Thank you for this video. How tall is your bench scraper?
I really enjoyed this video because it was realistic. It shows the process complete, not some extreme time lapse, where zero bumps happen and magically you have a cake. Then people (with moderate experience) try and they scratch their heads along the way wondering if they're going the right way because the magic is not taking place.
love it! wish i wouldve seen it when i did the big minion cake. this video helps for the future. as i put all dowels inside really close to middle. so glad minion didnt plop over. thanks for sharing loving ur utube, ig & fb.
Helo. New subbie. Just wanted to know, how do you deal with bulging on the sides of the cake... your definitely not shy with the buttercream 🙈 thank you ❤️
Thanks for the tutorial. Can I frost the same cake with non dairy whipping cream?
Can you add a 6 inch tier to the top? If so how would you go about doing it so it doesn't fall over?
Loving all these new tutorials, thank you!!
Hi Liz! I love all of your work and tutorials! I'm attempting a 2 tier double barrel cake next week for the first time and to say I'm nervous is an understatement! I'm planning on doing 8in and 6in. I can stack on site but I have to deliver Thursday night and party isn't until Saturday! I'm so nervous that it will collapse! Do you have any suggestions or tips? Am I completely crazy for attempting this?! I'm planning on only covering in your easy buttercream and doing the drip effect.
Love it! thanx for sharing , what is that called what u smooth ur butter cream / frosting with, where can I buy one of those ?
It’s called a bench scrapper. You can buy an expensive one at a baking supply store or you could go to Home Depot and get a scrapper for tile grout that goes the same thing, but that’s a cheaper option.
Holy cake! I'm about to try this and I'm super nervous. It is probaby going to take me twice the time and on top of that the double barrel goes on top of two other tiers. I'm so scared...but thanks for your tips.
Do you leave the bulges around the top edge, and spots where the cake shows through on the sides?
hermoso! cuanto mide? se pone a refrigerar? gracias. sakudos dsd Perú
what size is your scraper in this video? love it!
Hey Liz! Another awesome video! What is the diameter of your milkshake straws? I'm having trouble finding them. :(
Where did you go to school? Are you constantly learning. love your work
Just ordered your book can't wait till It arrives! :)
True perfection! Thanks Liz!
Es usted genial en lo que hace agradezco mucho sus tutoriales
How many 10 Inch layers can I stack without dowels and boards?
Hi Liz. Absolutely great tutorials! Would you trust any filling other than buttercream or ganache to fill a double barrel cake?
Probably not. I would only do flavored buttercreams but if you really kknow what you're doing I'm sure it's doable
Thanks for your expert advice. I really appreciate it. I have learned so much from watching you. I wish you continued success in all your ventures.
Could you do a video on covering a cake that tall in fondant? I always have trouble with that. Love this tutorial by the way 😀
How do you get rid of the small ripples that are caused from the bottom cardboard cake circle when using your bench scraper? I can never get those to smooth out...it drives me crazy. I have even tried the white plastic cake circles instead of the card board and it still happens.
don't press so hard with the scraper then you won't get them.
wow..this is really amazing and i like it
Thanks for sharing your great work!
Where did you get the scraper
I clearly need a taller one lol
How tall is that cake? Amazing!
In the interest of accuracy......using a level in this manner will give you a top surface that's level relative to earth. If your counter top or cake stand is not level to earth (and its probably not) you will end up with an angled surface. What I, and I assume every one else is REALLY trying to achieve is a surface as parallel as possible to the cake board. Especially the higher you go.
I place the level on the cake board first, note the position of the bubble then place the level on the top of the cake and adjust the surface to match the bubble position i noted from the cake board. I do this in 4 positions around the cake.
Yes...its splitting hairs but that's what i do.
+Joe Fish lol well most countertops and tables are measured to be level to earth and almost zero cake tables are ever level so what ya gonna do right haha
+Artisan Cake Company Guess i didn't make my point. Anyway...Love to watch you work. Such confidence and speed. Well done.
+Joe Fish no, condicending tone achieved. but nice save with the compliments.
Thanks Liz for the tutorial! You're so funny!
Thank you !!!
Excellent job!!!!!!!!!!!!!!!!! thank you.
I love this tutorial but the only thing im worried about is the fact that there will be card board and straws in the cake when people cut into it. Is there a way around that??
No, the cake would collapse if you do not use a structure. They will lift off the top cake to serve separately and take the dowels out of the bottom cake before serving. Every professional bakery uses these on stacked cakes.
Courtney Sanders I thought the same thing too before realizing that it's more efficient this way. You cut your cake as usual, stopping at the cardboard round. Once the top portion has been served, remove the cardboard round and start to divide the bottom portion. Can you imagine serving an 8inch slice of cake to each person?!
how many servings? would this double barrel cake be
Wobderfully compiled❣❣❣
how do you stack a double barrel tiered? is it best to do it in the place of the party or ahead on time at home?
+Walter Ivaldo I prefer to stack at the party so that the cake does not fall during transportation
Thank you thank you thank you sooooo much
love your work
how much have weight of the cake in lbs can you pls tell me i am stuck with inches ;(
Gracias
what type of turntable do you have?
I didn't get that .. I saw so many cake makers who built a 6 or even7 layers of cake without using a any thing between the layers! Would explain for me please!
May I ask you What buttercream did you use for the covering?
my easy buttercream recipe
Im surprised you didnt put a centre dowel in. I stress thinking its not stable enough
Great video! Amazing as always:)
How tall are the cakes overall?
curious How would we cut this cake
Hi what is the knife you used to tort your cake in half called please.
ginsu knife
How much money is invested in all that buttercream ?
hi what is the measurement red thing u used to see whether your cake is balance? i want to purchase is but idk how to ask the seller lol
It's called a spirit level you can buy then from any DIY store
Thank you Liz! :D xx
How much does this cake feed?
Is this technique to make your tier cakes taller?
A double barrel is just a really tall tier. Usually just one tier is a double barrel but I suppose yes, it is a way to make a cake taller.
how do cut a cake with so many straws? could u show us a vid demo of an actual cake cutting of a double barrel cake pls? thank u! :)
+Anise Salazar Straws or supports are always used in cakes that are more than one tier tall. You remove the straws before cutting. There are actually hardly any straws in this cake.
+Artisan Cake Company how do you remove the straws when the straws are buried in the cake and under another cake?
+Arkey most of the time bakers use pliers to pull out the rods/straws, and cut. Once they reach the bottom cake layer they'll lift off the upper cake board and repeat.
Your logo in the beginning of these early videos reminds me in outline of way beyond cakes logo a bit. just the outline shape. funny huh? I like your current logo though
yea kinda! I do love mayen :) She is a great friend and decorator!
Hi! what kind of buttercream I this?
Fikunayo Iluyomade it’s swiss meringue buttercream
Where can I get your book and how much?
I found it on amazon
why are your cakes not horizontally straight?
They are :) Sometimes the camera lens can make them look a little wonky
+Artisan Cake Company could you please tell me how you get rid of the ridges from the scraper hitting the cardboard, ive tried dipping my spatula in hot water but i still dont get that smooth finish, thanks!
+Dallin Moravec what i do is i chill the cake, then i slightly wet my fingers so they're moist. Then i get my finger and rub it on the lumps
acrylic rounds will help a smooth finish
Artisan Cake Company she's asking about the layers being slightly domed shaped. You can see that in the video and is also confirmed when buttercream is added and then you see the edge of the cake, some spots between the layers have more buttercream. The joining lines on the layers are wavy. I think the concern, at least what I was worried about, is that buttercream is not as sturdy as cake. So shouldn't the cakes have been leveled first to make this tall cake?
Awesome!! Tkx!!
Few imperfectoons
hi
About 9" depending on how much buttercream you put between the layers
should i do double barrel method same as yours if i only do almost 7" high cake :( pls help
lilebeth estafia they say bigger than 7inches you should put dowels but not 2 layers
why you didn't use a ganache for a double barrel cake?
Ganache is not required for all cakes. Sometimes I prefer buttercream but you can definitely use this same method with ganache
Thank you
Have a nice day :)
Artisan Cake Company buttercream frosting recipe please ❤
How many people would this feed?
From an engineering perspective, it is not necessary to put so many supports in the cake. If the boards are strong enough you only need 5 max, possibly only three.
Susan Rochford from a baking perspective, it is totally necessary.
buena tecnica pero no es muy prolija y detallista lo esencial para la reposteria
Hi, ok so you've made your double cake, so now you tell your customer where to cut it?? :\ Thanks for sharing
They just cut straight down like a normal cake. Once all the cake is gone from the top half, remove the cardboard and serve the lower half.
+Artisan Cake Company Ok thanks :)
Cake. While💚 have. Hat. 💛 yellow🌟 have. Flower green
Not fully smooth need more buttercream
Why is it referred to as a double barrel? That seems so random.
Not really sure :) Maybe because its a double tall cake shaped like a barrel?
Looks like Swiss Meringue btw
I am sure you can still buy handbook with all info you need on Woodprix. Just google it.
Beautiful yellow. Have. Hat. Sweet. Eating team table. The. One. Moon💛💛🌟🌟🌟
Woodprix is a solid company with solid woodworking plans.
My works too. Used WoodPrix handbooks and build it with no problems.
Where did you go to school? Are you constantly learning. love your work
she is self taught. :)
Hey Liz! Another awesome video! What is the diameter of your milkshake straws? I'm having trouble finding them. :(
Dawn2Dusk23 I'm not sure the diameter, they are just called fat straws
amazon sells them , look for: big fat bubble straws
How many would this serve?
Where did you go to school? Are you constantly learning. love your work