I freeze my layers as well!!! I wrap each layer in Saran Wrap while the cake is still warm. That freezes in all of the moisture that would normally evaporate as the cake is cooling. I ice them the next day. My cakes don’t have a chance to thaw until after they are iced. Result = the most incredibly moist cake!!!
I'm a professional French pastry chef..👩🍳 We can always learn from each other. This is one thing I have never attempted on this size cake. So I truly learned a new skill and respect hers. I am adding this to my class curriculum. Great challenge for any student.
OMG how rude some comments.She's just teaching her method of doing it.If you don't like it don't use it.You don't have to insult her way of doing things.She's a professional she's doing this to help people that want to learn.I love it and to me it's a great way.
+jessica ledee using a cake leveler is a much better way. They are not really that expensive (for most people) if you get a coupon for Michael's or Joann's. Before I got mine, the layers weren't as even. Now they are much better and the cake does not have to be frozen to cut it either, which also saves time (and energy --for someone who may have arthritis).
Thank you for taking time out of your life to record this video for people like me who is learning! You flipped that cake like a PRO!!! Loved it! Thanks again!
This was amazing... I have decorated cakes for my family and never had one so smooth. It makes one appreciate the work that goes into the cakes you buy in the bakery... Beautiful job!
First I want to say Thank You, my entire business started because I saw one of your cake tutorials. I used to follow this method (because I basically followed all your tutorials to start with) I've since moved on to acrylic boards If anyone else has trouble with this method or is as clumsy as I am, spring for the acrylic cake boards. Im not the steadiest or most talented caker out there but now I can ice a flawlessly smooth sheet cake in about 10 minutes (not including splitting and filling it)
I'm a professional chef. Few know me by my given name. I believe everyone has an inner chef. No matter your experience...we can always learn from each other. This is one thing I have never attempted on this size cake. So I truly learned a new skill and respect hers.
Honestly brilliant for those who aren't that great with butter cream. I have a wedding cake to make, and the clients want just butter cream. I was dreading it, but I think it will be a lot easier this way. Thank you!!
I have watched this tutorial several times and each time it;s very easy to follow. Lastly, please continue to share your techniques and not even consider those who post negative comments. Thank you.
This is absolutely incredible!! I took many cake decorating classes but was never happy with how the icing looked prior to decorating. I look forward to trying this method! Thank you for sharing your talent!
I have been making cakes for over 30 yrs and DAMN! You taught this old dog a new trick!!! Sheet cakes were my nemesis because I could never get them perfect.
I'm a cake designer and doing sheet cakes is a pain! In my experience if you have to ice a cake in 10 minutes or less your in a grocery bakery and the icing job is fast and dirty. If people are paying a little bit more money for a cake, they will expect a nice cake! And by the way +TheMsTrig this woman is not little miss home baker, she competes in cake competitions, owns her own bakery, has her own book and is very talented.
But also that’s what I don’t get. Base icing with buttercream is such a basic cake skill. I don’t know why she has to do it with a 12 step 30 minute process when she owns a bakery, does competitions, and even has a book on decorating. The only person who would take this much time just on the base IS a beginning home baker.
Like everything in life it’s how you do it ! Just like floral , I had my way of making corsages , arrgmts ect , but people would always notice the extra finishing steps I did . Lovely work on the cake , that’s her trademark icing 😉
I'd like to personally thank you for your tips and tricks. It certainly helped this novice home baker out tremendously when it came to making my sons Birthday cake. I have never done it before but with your guidance and easy to understand techniques my cake came out perfectly. So much so that all the mothers thought that it was a bought cake done by a professional. I can't take all the credit of course, because without you I would be still stuck and possibly cursing at that darn cake in promising never to take on this task again. !!!! You provided me with such great confidence that I just wanted to say how much I appreciate you and tour tutorials.Many Thanks. As for the know it alls out there, why don't you do something more constructive with your life, instead of dishing on another persons techniques. If you can't learn something new, then move on and leave your negative comments to yourselves. If you can't add anything positive then don't add anything at all.
A turntable extender--what a wonder! I stopped the video and immediately ordered one! How many times I've wished my Wilton turntable was bigger than 12"! What a handy tool. Now, I laughed when I figured out what in the world you were doing by putting all that buttercream down on the parchment, but it works! Great job. I'd never have thought of it, and I always say it's best to do whatever works for you when doing this kind of tedious work. For the first time I'm about to use a custom edible art sheet (in two pieces) on a half sheet cake for my grandaughter's 4th birthday. A flat surface is important, so I might just try your method! Thanks!
Don't sell yourself short on citing your cake weaknesses. Cakes are hard to do, lol. The only cake I ever make is a round two layer and omg, you should see my kitchen when it's all done. Icing everywhere, lol. I can manage to make it look half decent, and people will eat it, but that's about it. You cake people are awesome.
For all the people bashing her video, I want to say that it’s very rude to make comments such as these when she stated that’s how she frosts her cake. It may be time consuming for most people but this tutorial is for people who have a hard time working with buttercream when frosting their cakes. I like her tutorial. If you don’t like her tutorial, instead of bashing how she does it, simply saying “thanks for the video!” And just moving on is better than making someone feel bad about their video. It’s pretty sad in this generation how everyone likes to spew out hate and rude things to say instead of commenting something positive or just not commenting at all. Honestly, I pray that we can all come together one day, and lift each other up instead of finding every little thing to nit pick at.
Amazing technique. Thank you. I am a retired Chef and had many many years of baking various cakes. This was the first time I have seen this. Very impressive. ❤
i have got to say when i saw you frost the parchment paper i said to myself "this looks like a mess nobody would do this." but i continued watching and i am glad i did because when the video ended i was like "omg everyone should do this, this is amazing" thank you so much for showing this technique i will definitely be using this method form now on. thumbs up, i am so subscribing to your channel.
At first I was like “huh 🤨 “ but then I was like “that’s genius🤩”.. I definitely loved the final result, I will definitely give it a try. Thank you so much for sharing with us💜
Thank you for the tutorial. I find the art of cake baking & decorating very relaxing so I don’t understand all the negative comments😟? If you don’t like her tutorial then move on. UA-cam has a plethora of baking channels to suit different styles of cake decorating. I for one am grateful for the time she has taken to record this tutorial. This baker is very talented and has showcased her work in competitions and on television. Just like there is more than one designer and more than one makeup artist, there is more than one baker each with their own preffered method.
This is basically a version of my upside down icing method that I shared with the Sugar Craft and Cake Central discussion boards a number of years ago. I notice that when you flip to peel the parchment off the top side, it has wrinkles. That was a common issue for many people at the beginning. After a lot of trial and error with different materials, I found that PLASTIC COATED FREEZER PAPER works the best! No wrinkles and it peels away very cleanly! I use the Reynold's brand, but I'm sure any brand of plastic coated freezer paper would give you great results.
@@romini5848 The freezer paper is not part of the baking process. Jeff is talking about the icing method, instead of using parchment paper on the cutting board, he uses plastic coated freezer paper. By doing so, there are no wrinkles in the icing when the paper is peeled away.
After taking a cake decorating class, I still have lots to learn. Some of these cakes, wedding for instance, do take a lot of time, but are gorgeous when completed. I found this cake decorating method interesting and it did look very smooth at the end. I think having cooled it so well made a difference also. I know she is in the business, so her method of end results is what matters to her. Don't know if I will take that much time, since I am not a professional, but I do like a pretty cake. There are so many interesting demonstrations on here that are great!
If it wasn't for tips and tricks most of us wouldnt be cake decorators. People say cakes decor is hard It isn't if you know the tips and tricks. Every decorator has their own tips and tricks. Great job,great tutorial.
I've worked as a cake decorator for about 40 years. While her technique is very good and produces excellent results, having to produce 20 - 30 cakes per day would make this method far too time consuming (in my humble opinion).
If your producing that many cakes in a day....you must work in a bakery....her business is not in to mass production...it’s custom. Not saying one is better than the other but equipment and technique are very different between the 2.
For everyone complaining that flipping the cake was extra work it really wasn't. I do cakes and it's always hard to get the top of the cake even and flat. She practically had to do nothing to the top after she put it back. I bet most of you have never even frosted a cake with anything besides canned icing
I agree! It takes time to get that top that smooth without flipping the cake! While I've heard of this technique, I've never used it before but I'm sure gonna give a try after seeing this!
it seemed like a bit of work but that end result was sooo worth it. getting such perfect edges like this is my weakness..but I am working on it. this cake doesn't even look real it's so perfectly smooth.
So much work. Patience, patience to achieve perfect frosting. This is the reason why cake is expensive when you buy it. I'll try to do it! Copy your procedires. Thank you so much for sharing your knowledge how to frost a cake. ♥️ and God Bless
Thanks so much Liz. He wants this cake that you made. Just like it. He is a "special" young man. He will be 31 but is handicapped. Which is why i said special because i don't like to use the words mental or handicapped. Never like them words. Have always told him he is loved and special because God made him special. Thats how he has made it through school and life so far. I showed him your cake and he said thats it momma. How sweet. Thanks again Liz.
My dad taught special kids and always called them "Gods Angels" as they really are a gift we should all appreciate for they are special people. Be proud of your Angel. God Bless.
Holy bananas!!! I have never seen this kind of cake decorating technique before! A tad time consiming but the finished product cam out amazing!!!! I've worked in a bakery where we would have 5-20 cakes in a day but also had 3 cake cases needed to be filled. So this tip could be useful at home when doing family orders! Thanks for the share!
Thank you so much for helping me learn how to frost a cake like a pro. I am making a homemade cake w/ a Disney cake topper & I want it to look store bought. You're a star!!
The final result is gorgeous! I'm making my first sheet cake for my daughter's baby shower. I made the first "test" cake last night. Your video was incredibly helpful. Slow and steady wins the race every time. Yes, I can buy a cake at a bakery or Costco, but the time I put into making my daughter and son in-law's favorite cake is meaningful to them on such an auspicious occasion. I appreciate the tutorial and your talent. Keep 'em coming!
OMG! GIRL! You are a bad dude! (like my kids say! LOL!) I wondered why putting icing on a sheet cake would take over 16 mins., but now I see why! That cake was baked, cut, measured, icinged (my word), flipped and icinged again and again! I've never seen anything like it in my life! I am totally impressed with your mad skills! You did major surgery on that cake! LMBO! Jokes aside, you did a beautiful job! Thanks for sharing!
I DID WEDDING CAKES YEARS AGO. I WISH I HAD SEEN THIS BEFORE; IT WOULD HAVE MADE MY LIFE MUCH EASIER! IT SEEMS A LOT OF WORK BUT YOU SEEMED TO BE LIKE ME - A PERFECTIONIST WHO TAKES PRIDE IN MAKING SUCH BEAUTIFUL CAKES! THANK YOU AND GOD BLESS YOU FOR SHARING YOUR "TRICK"!
Thanks so much! I am terrible at square/sheet cakes and this will make it so much easier. I got four great tips from you in one video, and I'm not a beginner!! It pays to take the time to watch other pros do their work. Always new things to learn. I'll be singing your praises with the next big order.
That looks awesome. That is a very unique way of frosting a cake. I say that people should do it what ever way works for them, and I think your way works pretty well for you so keep up the great videos have a great day
I made a dump truck cake for my grandson and it cost me over 125.00 just for the ingredients and the decorations! Never mind the 10 hours this non pro took to make it!! haha!! I will never complain about a cake price again!
I've been afraid to bake and decorate 1/2 sheet cake although I bough a cake pan 1 year ago! But looking at your video has inspired me to take a Saturday and try it. I'm just a retired simple home baker but hoping to work on some decorating techniques and your video has motivated me to give it a try. Thanx for your good suggestions.
Hi, i am a chef, 30 years in the biz and i gotta say getting stuck making cakes for a function was a pet hate of mine, but i always took it over cold larder ( sorry just had some flash backs) lol anyway i have to say this is an amazing kitchen trick, running with this method you could pump out cakes. chefs are taught to streamline productivity, implement an efficient, creative workflow. gratz to you, where were you 20 years ago when i needed, lol. ignore the negativity they dont understand the kitchen battlefield stay safe in 2021
I could see the love that she put into frosting this cake. I can't wait to try her method. I only found out a few months ago about crumbing and freezing cakes. Thank you!
Oh my goodness, very impressive little trick. 😳 I’m a semi-retired Pastry Chef (over 35 years) I’ve never seen this trick. Then again I’m not computer savvy and there was no internet way back when! I really enjoy watching you work. Are you Professionally Trained? Your corners are extremely sharp and wonderfully neat. I get annoyed with cake decorators who pipe a ribbon/ruffle up the corners where the edges meet. (My own pet peeve.) LOL Thank You for sharing your knowledge with everyone. 😊 Linda
Dear people from Artisan Cake Company. Thanks you very much for showing this particular form you ice this shape of cake. I liked the final result. I would like to ask you where did you get that adaptable cake stand. Nice tool. Warm greetings from Peru.
Interesting concept but it would be way too much time spent flipping and freezing. As a decorator for a major grocery chain for 16 years, we didn't have the luxury of time. One of the first things we had to learn was how to ice a sheet cake or a round cake in a certain amount of time. It had to be almost perfectly smooth like this one, without the benefit of freezing in between icing layers. We had smaller plastic scrapers used only for finishing the icing. Starting out with frozen cake is definitely the way to go though. In most cases, small imperfections in the icing are going to be covered by decorations or writing so it's not such an issue. On larger sheet cakes where more of the icing will be visible, we had to make sure it was super smooth. Great video!
Tambra Jonker has a good point. I can imagine she watched the video to see another persons way to ice a sheet cake with buttercream. And since she doesnt have the time to do it like the video she had never iced one like that before and now she viewed the video she now knows how to do it if she ever gets the extra time and that is only if she only needs one cake...? js I am a bakery/deli manager and am expected to self learn how to do the cake decorating and get it done by myself or pass my knowledge onto the girl that works on the weekends so i can have days off... no time for all that for only one cake , seems easier to learn how to work with buttercream icing lol that being said , sure was a GREAT VIDEO !!
Thanks for sharing! I don't care if it takes extra time to get this look......so well worth it! Professional looking is what you're aiming for. "All good things take time"! Problem I have is icing cracking when they pick up the cake. Is my icing too thick, dry?????
So I tried this flippy trick for the first time today and while it didn't come out completely smooth and perfect when I peeled the parchment paper away (I should have put it in the fridge for a bit before peeling) I must say that it was a HUGE time saver for me! Thank you for the tip!
Many years later.......I made a small stacked cake 2 years ago for the cake cutting ceremony with 3 sheet cakes like this for serving. This method was the best I had ever tried. They were undecorated but they looked pro to which I am not. Been using this method ever since, even for round cakes.
Shut. Up. 😲 This is possibly the best tutorial I've seen on getting those sharp edges and flat top! Will definitely be using this for a cake I got suckered into making (I'm NOT a baker or decorator) this weekend. I've been freaking out over how to get it super smooth before laying fondant over it. I've never been able to get it THAT smooth! (Okay so I've only tried like twice but whatever.) Thank you so much!!
Personally, i think this is making it harder than it needs to be. There's no right way to do it, everyone's different, but just doing a crumb coat then freezing for about 20 minutes and icing then combing would have given the same outcome. If you don't have a steady hand or much practice this will work i suppose.
I love how well that worked. I'll admit it, I was sceptical but you proved my scepticism wrong. Three years ago I made my in-laws Diamond wedding cake. A 6" square cake that was also 5" tall. They didn't want a big cake and I decorated it to look diamond shaped. I royal iced it completely . Two friends bet that the top wouldn't be flat. Yes, I did flip it over! So, once it was marzipanned and flat iced, I'd bought myself a small spirit level. They got the photos of the bubble dead centre of the cake and had to admit defeat😁 Now, I discover my husband wanted a small spirit level - you know where this is going. When I went to find it, it's covered in glue😤. It's going to cost him a new one and I will be hiding it away.
you just answered one of my biggest problems. when scraping my edges they never get smooth enough. I just realized you're so right about popping it back in to cook before final smoothing. thanks for the tip
Great video. What initially attracted me was the crumb layer comment - crumbs always ruin my frosting so it's good to know how simple it is to fix that. As a bonus, I got a lot of tips that would help me. I'm not an artist and a lot of your techniques will help me get good results in spite of my own shortcomings. Thank you!
Question!!!! Would it be more adventageous, time saving and less potentially 'disastrous' to just ice the top of the cake as level as your ability enables you, then put on your parchment and weighted cutting board, manipulate the cutting board to flatten the icing and then remove the board and parchment... all without the repeated flipping of the cake?
I like those edges with coffee. Lol the Ginsu 🔪 with the free mini juicer lol. “Slice roast beef so thin your Mother in law will never come back.” Those old tv commercials were epic.
Watching this and thinking man, that sounds just like liz from sugar geek...and sure enough...I love her work! I am a supporter and subscriber of hers! Of course she has a tutorial on a half sheet cake! You go girl! Love ya!
Love it! I am new to cake baking and decorating but had thought about this one time and "oh,maybe it doesn't work, since nobody does that..." But it works! you do! Thank you!
I always have an awe full time trying to get my cakes to look a quarter that good. Thank you for this tutorial. I now have some great ideas to try out. As to the negative comments, she did say this was “her” way. Didn’t say you have to do it like she does.
Who else can agree that watching her trim and slice the cake in half was so satisfying! ❤ I love this video great job!
I freeze my layers as well!!! I wrap each layer in Saran Wrap while the cake is still warm. That freezes in all of the moisture that would normally evaporate as the cake is cooling. I ice them the next day. My cakes don’t have a chance to thaw until after they are iced. Result = the most incredibly moist cake!!!
This is so true! I do the same-I wish more bakers understood how good the results of this method are!
I do the same thing and everyone loves how moist the cakes or cupcakes be. I even do it with cupcakes.
I’m a Pastry 👩🍳 Chef, and I so admire her skills. Her cake turned out beautiful. It doesn’t matter what road she took! Keep up the good work!
Eileen Turner eis
Eileen Turner I agree☺️😊
I'm a professional French pastry chef..👩🍳 We can always learn from each other. This is one thing I have never attempted on this size cake. So I truly learned a new skill and respect hers. I am adding this to my class curriculum. Great challenge for any student.
Eileen Turner I’m a party chef too and I totally agree, very talented!!
Well said... Do visit my channel too
OMG how rude some comments.She's just teaching her method of doing it.If you don't like it don't use it.You don't have to insult her way of doing things.She's a professional she's doing this to help people that want to learn.I love it and to me it's a great way.
And that way, she gets it smoother than anyone can get it, with sharper edges.
Amen!
+jessica ledee using a cake leveler is a much better way. They are not really that expensive (for most people) if you get a coupon for Michael's or Joann's. Before I got mine, the layers weren't as even. Now they are much better and the cake does not have to be frozen to cut it either, which also saves time (and energy --for someone who may have arthritis).
revrendct the same time
Do you know many calories there are in this ?
Thank you for taking time out of your life to record this video for people like me who is learning! You flipped that cake like a PRO!!! Loved it! Thanks again!
This was amazing... I have decorated cakes for my family and never had one so smooth. It makes one appreciate the work that goes into the cakes you buy in the bakery... Beautiful job!
Love the smooth top.
First I want to say Thank You, my entire business started because I saw one of your cake tutorials. I used to follow this method (because I basically followed all your tutorials to start with) I've since moved on to acrylic boards
If anyone else has trouble with this method or is as clumsy as I am, spring for the acrylic cake boards. Im not the steadiest or most talented caker out there but now I can ice a flawlessly smooth sheet cake in about 10 minutes (not including splitting and filling it)
At first I thought she was crazy flipping the cake all over but DAMN! That's amazing!!! Great job!!!
yeah - me too
I'm a professional chef. Few know me by my given name. I believe everyone has an inner chef. No matter your experience...we can always learn from each other. This is one thing I have never attempted on this size cake. So I truly learned a new skill and respect hers.
Honestly brilliant for those who aren't that great with butter cream. I have a wedding cake to make, and the clients want just butter cream. I was dreading it, but I think it will be a lot easier this way. Thank you!!
I have watched this tutorial several times and each time it;s very easy to follow. Lastly, please continue to share your techniques and not even consider those who post negative comments. Thank you.
This is absolutely incredible!! I took many cake decorating classes but was never happy with how the icing looked prior to decorating. I look forward to trying this method! Thank you for sharing your talent!
I have been making cakes for over 30 yrs and DAMN! You taught this old dog a new trick!!! Sheet cakes were my nemesis because I could never get them perfect.
I'm a cake designer and doing sheet cakes is a pain! In my experience if you have to ice a cake in 10 minutes or less your in a grocery bakery and the icing job is fast and dirty. If people are paying a little bit more money for a cake, they will expect a nice cake! And by the way +TheMsTrig this woman is not little miss home baker, she competes in cake competitions, owns her own bakery, has her own book and is very talented.
Jennifer Smith How dare you insult my grocery bakery icing job. It is fast, smooth, and beautiful, thank you very much. :P
But also that’s what I don’t get. Base icing with buttercream is such a basic cake skill. I don’t know why she has to do it with a 12 step 30 minute process when she owns a bakery, does competitions, and even has a book on decorating. The only person who would take this much time just on the base IS a beginning home baker.
@@vocexseta 😂y'all r funny
Ana Darko - perhaps she’s educating those bakers who are not as narcissistic as YOU are !
Like everything in life it’s how you do it ! Just like floral , I had my way of making corsages , arrgmts ect , but people would always notice the extra finishing steps I did . Lovely work on the cake , that’s her trademark icing 😉
I'd like to personally thank you for your tips and tricks. It certainly helped this novice home baker out tremendously when it came to making my sons Birthday cake. I have never done it before but with your guidance and easy to understand techniques my cake came out perfectly. So much so that all the mothers thought that it was a bought cake done by a professional. I can't take all the credit of course, because without you I would be still stuck and possibly cursing at that darn cake in promising never to take on this task again. !!!! You provided me with such great confidence that I just wanted to say how much I appreciate you and tour tutorials.Many Thanks. As for the know it alls out there, why don't you do something more constructive with your life, instead of dishing on another persons techniques. If you can't learn something new, then move on and leave your negative comments to yourselves. If you can't add anything positive then don't add anything at all.
Cutting off the edges makes perfect butter cream bowl cleaners!
Just my opinion.... always make more icing.... lol 😂
A turntable extender--what a wonder! I stopped the video and immediately ordered one! How many times I've wished my Wilton turntable was bigger than 12"! What a handy tool. Now, I laughed when I figured out what in the world you were doing by putting all that buttercream down on the parchment, but it works! Great job. I'd never have thought of it, and I always say it's best to do whatever works for you when doing this kind of tedious work. For the first time I'm about to use a custom edible art sheet (in two pieces) on a half sheet cake for my grandaughter's 4th birthday. A flat surface is important, so I might just try your method! Thanks!
Don't sell yourself short on citing your cake weaknesses. Cakes are hard to do, lol. The only cake I ever make is a round two layer and omg, you should see my kitchen when it's all done. Icing everywhere, lol. I can manage to make it look half decent, and people will eat it, but that's about it. You cake people are awesome.
For all the people bashing her video, I want to say that it’s very rude to make comments such as these when she stated that’s how she frosts her cake. It may be time consuming for most people but this tutorial is for people who have a hard time working with buttercream when frosting their cakes. I like her tutorial. If you don’t like her tutorial, instead of bashing how she does it, simply saying “thanks for the video!” And just moving on is better than making someone feel bad about their video. It’s pretty sad in this generation how everyone likes to spew out hate and rude things to say instead of commenting something positive or just not commenting at all. Honestly, I pray that we can all come together one day, and lift each other up instead of finding every little thing to nit pick at.
Wow! That came out really good!! I can definitely see why you take all the steps that you take! It looks perfect!!
Even if you can get your tops flat this is SOOOOO much faster!!!
I tried this today and it is a fantastic idea. Thank you for sharing❤
I suck at buttercream cakes. thank you for this alternative way, this will probably work for me.
Me too😫😫😫
Amazing technique. Thank you. I am a retired Chef and had many many years of baking various cakes. This was the first time I have seen this. Very impressive. ❤
i have got to say when i saw you frost the parchment paper i said to myself
"this looks like a mess nobody would do this." but i continued watching and i am glad i did because when the video ended i was like "omg everyone should do this, this is amazing"
thank you so much for showing this technique i will definitely be using this method form now on.
thumbs up, i am so subscribing to your channel.
Excellent video. Thank you so much. You cut the cake in half so perfectly. You’re a CAKE SURGEON. 😊
I learned a lot. Love the way you fill the cake. Great job. Thank you!
I admire how meticulous you are at your craft. I will eat cake with a greater sense of appreciation. Thanks for taking the time to share this.
At first I was like “huh 🤨 “ but then I was like “that’s genius🤩”.. I definitely loved the final result, I will definitely give it a try. Thank you so much for sharing with us💜
Thank you for the tutorial. I find the art of cake baking & decorating very relaxing so I don’t understand all the negative comments😟? If you don’t like her tutorial then move on. UA-cam has a plethora of baking channels to suit different styles of cake decorating. I for one am grateful for the time she has taken to record this tutorial. This baker is very talented and has showcased her work in competitions and on television. Just like there is more than one designer and more than one makeup artist, there is more than one baker each with their own preffered method.
is nobody going to talk about how satisfying this was at the end
Can I please lick the bowl?! Really lovely final product!!!
piza I loved watching it
Oh my god.....how easily you flipped the huge cake
Amazing work
When she frosted the parchment paper I thought she was crazy. By, yes, at the end...fabulous!
Wow...never seen that technique of flipping cake to the buttercream! You are so skilled! Great video!
Love the flipping chill board cheat. Awesome for perfecting smoothness.
So glad I watched this. I’m not TERRIBLE at buttercream, but who doesn’t want perfect?! Thanks for sharing the knowledge
-a home baker 👩🏽🍳
This is basically a version of my upside down icing method that I shared with the Sugar Craft and Cake Central discussion boards a number of years ago. I notice that when you flip to peel the parchment off the top side, it has wrinkles. That was a common issue for many people at the beginning. After a lot of trial and error with different materials, I found that PLASTIC COATED FREEZER PAPER works the best! No wrinkles and it peels away very cleanly! I use the Reynold's brand, but I'm sure any brand of plastic coated freezer paper would give you great results.
Brilliant! Freezer paper!
Great technique! It seems unfair that people have made money using your technique
I thot freezer paper shouldn't be used in the oven. So the waxy side has to be facing up?
@@romini5848 The freezer paper is not part of the baking process. Jeff is talking about the icing method, instead of using parchment paper on the cutting board, he uses plastic coated freezer paper. By doing so, there are no wrinkles in the icing when the paper is peeled away.
After taking a cake decorating class, I still have lots to learn. Some of these cakes, wedding for instance, do take a lot of time, but are gorgeous when completed. I found this cake decorating method interesting and it did look very smooth at the end. I think having cooled it so well made a difference also. I know she is in the business, so her method of end results is what matters to her. Don't know if I will take that much time, since I am not a professional, but I do like a pretty cake. There are so many interesting demonstrations on here that are great!
That is soooo satisfying to look at that end result. It's so nice and crisp and just BEAUTIFUL! Hahah!
If it wasn't for tips and tricks most of us wouldnt be cake decorators. People say cakes decor is hard It isn't if you know the tips and tricks. Every decorator has their own tips and tricks. Great job,great tutorial.
I've worked as a cake decorator for about 40 years. While her technique is very good and produces excellent results, having to produce 20 - 30 cakes per day would make this method far too time consuming (in my humble opinion).
If your producing that many cakes in a day....you must work in a bakery....her business is not in to mass production...it’s custom. Not saying one is better than the other but equipment and technique are very different between the 2.
Exactly I ice maybe 30 cakes a day this would not work for me
Great video. Thank you so much. You're still helping people 9 years later
For everyone complaining that flipping the cake was extra work it really wasn't. I do cakes and it's always hard to get the top of the cake even and flat. She practically had to do nothing to the top after she put it back. I bet most of you have never even frosted a cake with anything besides canned icing
I have and I personally hate the store bought canned crap and refuse to use it.
I agree! It takes time to get that top that smooth without flipping the cake! While I've heard of this technique, I've never used it before but I'm sure gonna give a try after seeing this!
mballesteros89 use a cake leveler . Profit
it seemed like a bit of work but that end result was sooo worth it. getting such perfect edges like this is my weakness..but I am working on it. this cake doesn't even look real it's so perfectly smooth.
mballesteros89
So much work. Patience, patience to achieve perfect frosting. This is the reason why cake is expensive when you buy it. I'll try to do it! Copy your procedires. Thank you so much for sharing your knowledge how to frost a cake. ♥️ and God Bless
Thanks so much Liz. He wants this cake that you made. Just like it. He is a "special" young man. He will be 31 but is handicapped. Which is why i said special because i don't like to use the words mental or handicapped. Never like them words. Have always told him he is loved and special because God made him special. Thats how he has made it through school and life so far. I showed him your cake and he said thats it momma. How sweet. Thanks again Liz.
How sweet! Hope he ebjoyed his cake ! Hugs from Fort Wayne!
My dad taught special kids and always called them "Gods Angels" as they really are a gift we should all appreciate for they are special people. Be proud of your Angel. God Bless.
Holy bananas!!! I have never seen this kind of cake decorating technique before! A tad time consiming but the finished product cam out amazing!!!! I've worked in a bakery where we would have 5-20 cakes in a day but also had 3 cake cases needed to be filled. So this tip could be useful at home when doing family orders! Thanks for the share!
i love this! this helps alot for ppl not knowing how to coat the cake properly
Thank you so much for helping me learn how to frost a cake like a pro. I am making a homemade cake w/ a Disney cake topper & I want it to look store bought. You're a star!!
The final result is gorgeous! I'm making my first sheet cake for my daughter's baby shower. I made the first "test" cake last night. Your video was incredibly helpful. Slow and steady wins the race every time. Yes, I can buy a cake at a bakery or Costco, but the time I put into making my daughter and son in-law's favorite cake is meaningful to them on such an auspicious occasion. I appreciate the tutorial and your talent. Keep 'em coming!
OMG! GIRL! You are a bad dude! (like my kids say! LOL!) I wondered why putting icing on a sheet cake would take over 16 mins., but now I see why! That cake was baked, cut, measured, icinged (my word), flipped and icinged again and again! I've never seen anything like it in my life! I am totally impressed with your mad skills! You did major surgery on that cake! LMBO! Jokes aside, you did a beautiful job! Thanks for sharing!
I DID WEDDING CAKES YEARS AGO. I WISH I HAD SEEN THIS BEFORE; IT WOULD HAVE MADE MY LIFE MUCH EASIER! IT SEEMS A LOT OF WORK BUT YOU SEEMED TO BE LIKE ME - A PERFECTIONIST WHO TAKES PRIDE IN MAKING SUCH BEAUTIFUL CAKES! THANK YOU AND GOD BLESS YOU FOR SHARING YOUR "TRICK"!
Wow! I have never seen a caked iced like this. But you DID get a PERFECT result! Thank you for sharing!
Over 2 thousand thumbs down? What is wrong with you people?? I wanna take a running dive into that beautiful cake.
Thanks so much! I am terrible at square/sheet cakes and this will make it so much easier. I got four great tips from you in one video, and I'm not a beginner!! It pays to take the time to watch other pros do their work. Always new things to learn. I'll be singing your praises with the next big order.
That looks awesome. That is a very unique way of frosting a cake. I say that people should
do it what ever way works for them, and I think your way works pretty well for you so
keep up the great videos have a great day
Jill Green oh my goodness! really great info. I never would have thought of this. thank you so much! you rock kiddo!
PORNVIDEOSPAID FORG
XXX
you cutting that cake in half is like my mom folding a fitted sheet! perfection!
I made a dump truck cake for my grandson and it cost me over 125.00 just for the ingredients and the decorations! Never mind the 10 hours this non pro took to make it!! haha!! I will never complain about a cake price again!
I've been afraid to bake and decorate 1/2 sheet cake although I bough a cake pan 1 year ago! But looking at your video has inspired me to take a Saturday and try it. I'm just a retired simple home baker but hoping to work on some decorating techniques and your video has motivated me to give it a try. Thanx for your good suggestions.
That strawberry Swiss meringue looks divine!!!
Hi, i am a chef, 30 years in the biz and i gotta say getting stuck making cakes for a function was a pet hate of mine,
but i always took it over cold larder ( sorry just had some flash backs) lol
anyway i have to say this is an amazing kitchen trick, running with this method you could pump out cakes.
chefs are taught to streamline productivity, implement an efficient, creative workflow.
gratz to you, where were you 20 years ago when i needed, lol. ignore the negativity they dont understand the kitchen battlefield
stay safe in 2021
I will never complain about $40.00 for a cake ever again.
$40 would be a cheapo version of this cake. Good ingredients of quality would make it cost $20 more !
@@annalisa14, absolutely! People about have a heart attack when I tell them the price of my cakes. Or, they compromise on looks, for price.
mike856ms
OMG she just completely over complicated the whole thing and took way longer then it should have
Me never that’s a lot of work
Hear hear ❣️❣️
Wow! I wish my daughter had seen your tips before she worked hours on a cake for my granddaughters 16th. Thank you for sharing!
Tremendously satisfying to watch. Mesmerizing.
Teaching my great grand daughter the basics of baking and decorating. Thanks for the tips and have subscribed to get more!
I would get fired for taking this long..but to be honest, its BEAUTIFUL. I love the way it turned out, I LOVE making cakes
I could see the love that she put into frosting this cake. I can't wait to try her method. I only found out a few months ago about crumbing and freezing cakes. Thank you!
A sprinkle of powderd surgar can help between the board n cake...great job btw..love it☺👍
WOW! Look at the smoothness! And those sharp edges!
I'm impressed! This is a trick I am excited to try! 😊
This was so helpful; I'm a beginners and this video really helps.
Thanks
This is not for the faint hearted
The method of adding the buttercream to parchment is one that I will definitely use! Thank You
Oh my goodness, very impressive little trick. 😳 I’m a semi-retired
Pastry Chef (over 35 years) I’ve never seen this trick. Then again I’m
not computer savvy and there was no internet way back when! I really
enjoy watching you work. Are you Professionally Trained? Your corners
are extremely sharp and wonderfully neat. I get annoyed with cake decorators
who pipe a ribbon/ruffle up the corners where the edges meet. (My own
pet peeve.) LOL Thank You for sharing your knowledge with everyone.
😊 Linda
You cannot please everyone...I find this to be a great tutorial.thank you. Looks super yummy.
Dear people from Artisan Cake Company. Thanks you very much for showing this particular form you ice this shape of cake. I liked the final result.
I would like to ask you where did you get that adaptable cake stand. Nice tool.
Warm greetings from Peru.
www.sugarworks.com/collections/turntables-accessories/products/copy-of-artists-turntable
Amazing!! A lot of work and a couple of breathless moments (flipping the cake twice) but incredible looking result! Thanks for this great video.
This was a fantastic tutorial! Exactly what I needed to see. Thank you so much!!!!
I'm not a baker but she did a great job to me, especially with the fillings. It's nice and clean!
Interesting concept but it would be way too much time spent flipping and freezing. As a decorator for a major grocery chain for 16 years, we didn't have the luxury of time. One of the first things we had to learn was how to ice a sheet cake or a round cake in a certain amount of time. It had to be almost perfectly smooth like this one, without the benefit of freezing in between icing layers. We had smaller plastic scrapers used only for finishing the icing. Starting out with frozen cake is definitely the way to go though. In most cases, small imperfections in the icing are going to be covered by decorations or writing so it's not such an issue. On larger sheet cakes where more of the icing will be visible, we had to make sure it was super smooth. Great video!
If you're a professional cake baker, why would you even be watching YT videos of how to do your job? This video wasn't made for professionals.
U Must Agree to Google+ Terms Tho U Don't Want It yeah I agree. I smell bs.
U Must Agree to Google+ Terms Tho U Don't Want It
Lol that’s exactly what I was thinking
Tambra Jonker has a good point. I can imagine she watched the video to see another persons way to ice a sheet cake with buttercream. And since she doesnt have the time to do it like the video she had never iced one like that before and now she viewed the video she now knows how to do it if she ever gets the extra time and that is only if she only needs one cake...? js I am a bakery/deli manager and am expected to self learn how to do the cake decorating and get it done by myself or pass my knowledge onto the girl that works on the weekends so i can have days off... no time for all that for only one cake , seems easier to learn how to work with buttercream icing lol that being said , sure was a GREAT VIDEO !!
Tambra Jonker
Frosting sheet cake if one of the hardest things to do. Well done and thank you for posting your tutorial.
Thanks for sharing! I don't care if it takes extra time to get this look......so well worth it! Professional looking is what you're aiming for. "All good things take time"! Problem I have is icing cracking when they pick up the cake. Is my icing too thick, dry?????
wish i new the trick to not having cracked buttercream ...
Make sure you double your board so that it doesn’t bend
So I tried this flippy trick for the first time today and while it didn't come out completely smooth and perfect when I peeled the parchment paper away (I should have put it in the fridge for a bit before peeling) I must say that it was a HUGE time saver for me! Thank you for the tip!
Pretty darn amazing results!👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽
Many years later.......I made a small stacked cake 2 years ago for the cake cutting ceremony with 3 sheet cakes like this for serving. This method was the best I had ever tried. They were undecorated but they looked pro to which I am not. Been using this method ever since, even for round cakes.
Shut. Up.
😲 This is possibly the best tutorial I've seen on getting those sharp edges and flat top! Will definitely be using this for a cake I got suckered into making (I'm NOT a baker or decorator) this weekend. I've been freaking out over how to get it super smooth before laying fondant over it. I've never been able to get it THAT smooth! (Okay so I've only tried like twice but whatever.)
Thank you so much!!
I love that you created a new cake and then realized you'd shared it! LOL Thank you for sharing everything!! :)
Hey ! Save those brown crispy edges for ME ! Cake will never go to waste.
Right...👊
The best part! Getting the crispiness under the frosting is a treat!🎂
Go good with a scoop of ice cream.
That’s a neat trick w/ parchment paper. I just bake for fun but have the hardest time getting the top level & flat. Can’t wait to try this thank you
I need one those extenders asap
Love how the edges came out. Awesome! Time consuming but came out nice. Thank you for the tip on making sharp edges.
Personally, i think this is making it harder than it needs to be. There's no right way to do it, everyone's different, but just doing a crumb coat then freezing for about 20 minutes and icing then combing would have given the same outcome. If you don't have a steady hand or much practice this will work i suppose.
I love how well that worked. I'll admit it, I was sceptical but you proved my scepticism wrong.
Three years ago I made my in-laws Diamond wedding cake. A 6" square cake that was also 5" tall. They didn't want a big cake and I decorated it to look diamond shaped. I royal iced it completely . Two friends bet that the top wouldn't be flat. Yes, I did flip it over! So, once it was marzipanned and flat iced, I'd bought myself a small spirit level. They got the photos of the bubble dead centre of the cake and had to admit defeat😁
Now, I discover my husband wanted a small spirit level - you know where this is going. When I went to find it, it's covered in glue😤. It's going to cost him a new one and I will be hiding it away.
This is amazing. Thank you. Im getting ready to do my first sheet cake and was terrified but this video put my mind so much at ease
That was wild! What an interesting way to frost the cake! I might have to try this and see if I can get it to work. Thanks for sharing!
Excellent tutorial. Thank you! Just wondering if this method would also work for ganaching a sheet cake.
I DON'T LIKE PASTA!
Yvonne Amo
Brilliant... who knew .. trying this next x
Yvonne Amos
you just answered one of my biggest problems. when scraping my edges they never get smooth enough. I just realized you're so right about popping it back in to cook before final smoothing. thanks for the tip
+Artisan Cake Company you did a good job teaching your method and I loved it, people are so rude with stupid comments . Great job!!!!!!
for real
Mickey Cakes so we definitely are reading how shitty ppl are on this vid right? I thought it was just me.
Great video. What initially attracted me was the crumb layer comment - crumbs always ruin my frosting so it's good to know how simple it is to fix that. As a bonus, I got a lot of tips that would help me. I'm not an artist and a lot of your techniques will help me get good results in spite of my own shortcomings. Thank you!
Question!!!! Would it be more adventageous, time saving and less potentially 'disastrous' to just ice the top of the cake as level as your ability enables you, then put on your parchment and weighted cutting board, manipulate the cutting board to flatten the icing and then remove the board and parchment... all without the repeated flipping of the cake?
Tom Miller Exactly!
Bingo!
wow. I'm totally impressed by your method. I wasn't sure in the beginning where you were going with it but what a beautiful outcome
I like those edges with coffee.
Lol the Ginsu 🔪 with the free mini juicer lol.
“Slice roast beef so thin your Mother in law will never come back.”
Those old tv commercials were epic.
I was thinking when she trimmed the edges that would sure be good with a cup of coffee lol.
Watching this and thinking man, that sounds just like liz from sugar geek...and sure enough...I love her work! I am a supporter and subscriber of hers! Of course she has a tutorial on a half sheet cake! You go girl! Love ya!
Why are the comments so rude? Anyway, I, too, suck at putting on buttercream so I'll give this a go next time I have to do a cake with corners.
Love it! I am new to cake baking and decorating but had thought about this one time and "oh,maybe it doesn't work, since nobody does that..."
But it works! you do!
Thank you!
This was done very nicely. Could the same procedure be done with Royal Icing. Thanks for your tutorial.
I always have an awe full time trying to get my cakes to look a quarter that good. Thank you for this tutorial. I now have some great ideas to try out. As to the negative comments, she did say this was “her” way. Didn’t say you have to do it like she does.