How To Get Sharp Edges On A Buttercream Cake | Georgia's Cakes
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- Опубліковано 26 лип 2024
- For years I've been trying to perfect sharp edges on my cakes and I've finally found the best way! Follow this step by step tutorial to guarantee yourself sharp, smooth edges. I'm using Swiss Meringue buttercream but this technique works will all kinds of buttercreams and ganache.
Don't forget to tag me in your creations! @georgiascakes
Enjoy! x
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Tomorrow is my birthday and I m doing my cake 🥰Always watching your videos to have the best results 🙏🏻Thank you x
This has been the best tutorial on sharp edges I’ve seen. Can’t wait to try this method. Thank you so much!
Great technique will definitely have a go at your way. Thanks for sharing 😁
Awesome as always. Thanks for sharing.
so happy to see you! I have the same metal cake table 😍 thank you for sharing ❤️❤️❤️
Absolutely love your videos and content ❤️ I’ve spent hours watching your videos and love your delivery. Thank you so much for creating such great content. You inspire me x
Best 8 minutes of my life watching this tute. Worth every second. I bought this turntable a few months ago too so even that wet cloth tip helps me a lot! can't believe I've been using blue tack :D
You can also use a bit of buttercream at the bottom
It is extremely helpful! Thank you for your tips. This is one of the best videos to smooth out the cake.
Thank you so much!
I will definitely try this next time!
This video seriously came in clutch ❤️
Awesome thank you georgia
Great tutorial! Thanks!
Thank youu ill try this one!! ❤❤❤
@Georgia's Cakes Amazing video as usual, I cannot make it to your workshop in November, a lot going on. I hope you will have another one in spring :)
Amazing... Thanks for sharing
Love love love this
Hi! I just found this tutorial, and WOW, is this going to save me sooo much time. I never thought to chill it before smoothing out that top, and it takes me forever! Thanks :) also, you're the cutest!!!
Very good I will give it a try thanks
Great tutorial. Would look to see one on stenciling designs on buttercream.
Always love your videos and contents💛💛💛
Thumbs up for showing a new technique for achieving sharp cake edges, haven't seen anyone do this yet and it looks pretty cook, although I feel it is easier -- and just as sharp -- to just pull in the edges over the top when soft. Also, it would be helpful to zoom in to the edge when showing the technique and finished results.
Thank you Georgia! Every July I have to make 3 cakes (2 children's birthdays and a party for both kids in the space of a week) and I always wing it then cover with sprinkles! I have been watching your videos, got myself a basic kit and made one this evening and it is SO much better looking than usual! Now I won't be so scared. Plus the kids loved the test cake I made with your recipe x
Yaaayyy Georgia!
Hi Georgia, I am a massive fan of your videos! Keep them coming!
I quite often make cakes for people's birthdays but I am often quite busy the day before I need to deliver them! I almost always freeze my cake layers anyway but I am wondering if you have ever frozen a decorated cake? (with Swiss meringue buttercream). This would be a game changer! Perhaps you could do a video on it? Also how do you transport a cake in the car? How long can decorated cakes store and how? Fridge? Room temp? Many thanks xx
This is genius. i have been struggling with getting sharp edges. Can't wait to try this technique.
Glad it was helpful!
Excellent video
Amazing helpfull video😍🥰🥰🥰🥰
I'm not a baker at all, I'm just nosey and wanted to know how y'all achieve those crispy edges 😂😂
Great job on the 🎂
Love this thank you Georgia! Oh and before I forget, where are the trousers from? 😜
There are few things more satisfying than a perfectly smooth, sharp, white buttercream cake.
I’m a new subscriber and I love tour channel! This is exactly what I was looking for thanks! Perfectly smooth! x
I do enjoy your videos but mostly I enjoy watching you and your lovely smile...
Million likes dear... 🌷
Beautiful and talented = dream girl
Hi Georgia. Love your channel. I s this buttercream stable enough to use in this really hot weather? I have a buttercream cake to make in a few weeks and im panicking over it melting in the heat xx
Do you hold the metal side scraper flat against the cake or at an angle? X
At a slight angle, about 20 degrees, hope this helps even though I’m 2 years late. 😂 lol
After chilling the cake, is it ok to further use a fondant smoother with minimal pressure?
Help!! 911!!
do you have a buttercream recipe video? Thanks!
Another great tutorial! I was wondering when/if you use chocolate ganache to ice your cakes? I often have problems when I buttercream my cakes then cover them with fondant. I find the fondant puckers and bubbles as the buttercream comes to room temp?! X
Amanda Price I have the Same problem! I use ganache
I sometimes use ganache - I find either one is great to mask a cake with. I don't use fondant so can't relate to that unfortunately! I think if the buttercream is cold and set before applying the fondant then it should be fine!
@@salome5654 zll9p99p9p9p9p9pp9lp0p9?9?9saP
How deep are the tins that you use? 😊
In hot weather Swiss meringue buttercream or American buttercream is batter?
What size offset spatula do we think Georgia is using here?
Another amazing tutorial, thank you !! Can I just ask...When I’m covering my cakes in buttercream , as I scrape, sometimes more holes appear...can you tell me what I’m doing wrong ?! It’s very frustrating 😫 Thanks Georgia xx
Sometimes check if your scraper has any little frays on it, which can tear the cake. There may not be enough icing in one spot that it formed essentially a pocket of air initially before you scraped it. So just adding a little more icing on the holes and going over and over on the cake slowly and making sure you stay vertical really helps.
One thing you could try is to heat up your bench scraper or edge tool by dipping it in warm/hot water (and then drying) before you work on the sides/top as that will slightly melt the surface, including the imperfections.
dear Georgia
you're great
could you please explain to how cut a cake to layers for covering?????
Hi Georgia, would this technique still work with Buttercream made with just Butter and Icing Sugar, and a dash of Milk (American Buttercream)? xx
Yes it should - I don't decorate with American buttercream anymore so haven't tried it myself..!
Is there any tutorial for just layering the cake? Or first layer?!
Put it in the fridge or freezer? U said both? I’m confused
Same
I know I'm 3 years late, but figured it's still worth asking: do you leave the cake in the freezer OR fridge for 5 minutes, prior to scraping the excess frosting from the top? First, she said freezer then she said fridge. Maybe it doesn't make a difference but want to make sure it's not too cold that it breaks off.
From where did you bought this turn table
🇧🇷
How long can you keep merrigue buttercream?
I love you
How do you get rid of the lines when the scraper ends? Does that make sense. I always get the scrapers line marks
It just takes practise but you can fill in with extra buttercream
Can you do a “Buttercream Frosting” recipe video because I hate buttercream frosting, never tried one that I like, for me its just butter & sugar! I live in New Zealand where butter is too yellow & sugar too gritty so you can never get nice looking white buttercream like yours! Please heeeeeelp! 😻
I have on my channel!
Georgia's Cakes whereeee... Cannot find it!
How to make a perfect butter cream. Please share
Love your videos.. By the way.. I have the Same Turn Table.. Great Minds Think Alike!! Hehehe.. :)
May I know the recipe of your butter cream? Thanks
I would like the ingredients to your buttercream?
Now I can impress my wife
I get lot of air bubbles in my butter cream pls help
Who noticed the 4layer cake at back
what size is this cake?
6 inches :)
Do you ever get hair on your cakes?
I just smooth my top cake without having to do that
That was very cool. (You know that cake had no corners, yes?)