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How to Frost a Cake | Using the Upside Down Method
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- Опубліковано 27 тра 2019
- My cakes are frozen when I frost them. This part is entirely up to you but I do recommend a very cold cake, it makes for a more sharp finish
When I bake my cakes, I cool them and then freeze them overnight. The next day I frost them like in this video and then cover with fondant.
Once I cover them with fondant, they are placed in the refrigerator where they come to temp
Feel free to ask questions in the comment section below
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This helped me so much. Thank you 👍🏽
So happy to hear that!! You’re welcome 😊
Hi I just love ur cake s. Can u please tell me that how do I bake ur cake that beautifully I need the recipie plz
2 questions, 1- how do you get you buttercream so smooth, I find my becomes very airing/bubbles. And 2- How do you prevent the fondant from ripping then it’s so cold?
Alyssa Thomas #1 - I make my buttercream in my KitchenAid mixer and I use the paddle attachment (NOT the whisk) in the past I use to use the whisk attachment and thats when I would get alot of air bubbles
#2 I roll my fondant to a certain thickness to prevent ripping. I have a video that shows me covering a cake with fondant
Beautiful. Any tips on smooth buttercream? I'm using the paddle attachment on my KitchenAid mixer.
I use the paddle attachment is well. Once all my ingredients are incorporated I turn the mixer up slightly and let it whip for about 5 minutes, until it gets nice and fluffy
Hallo which Kind of buttercream did you use? American?
Yes
Will the cake still be moist even after it's been frozen?
Jennifer Sanchez yes, it will be super moist!
YASSS!! Super moist...I love it..lol
How do you deal with condensation? Being in the Caribbean condensation is a big issue when cakes are refrigerated.
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Hi love the video, can you tell me where you got you thick chain mold from ?
I’ll make a future video showing how I do it
Are you using cold icing or room temp?
Nina S My icing is room temperature and my cakes are frozen - so the icing gets cold while I’m frosting
@@CakeQueenTanya okay. I couldn't figure out for the life of me why is it so smooth if using room temp.
Great video! What kind of bench scraper are you using?
Thank you! I actually bought this inexpensive plastic scraper at a local cake supply store
@@CakeQueenTanya Thank you for your reply! I have another question about freezing cakes. Do you leave them in the cake pan when you freeze them? I find that after I wrap them in saran wrap and place them in a gallon size baggie they lose their perfect shape. Your cakes seem to still have their perfect cake shape
La Keiia Penson Majority of the time I wrap in plastic wrap but before I wrap it I let it cool completely in the pan. I find that when I handle the cake while its still warm it loses its shape even more. If I dont need to use the cake pan again to bake more cakes then I leave it in the pan, cover with plastic wrap and freeze. The shape remains perfect.
@@CakeQueenTanya I've been handling mine warm which would explain why the shape doesn't hold. Makes perfect sense to leave it in the pan and cover with plastic wrap. Thanks again for replying!
wat smoother do u use
In this video I used a plastic smoother. I currently use a acrylic smoother