hi everyone, without even realizing it this video gained so many views over the past week or two T_T thank you for even clicking on my video and i hope it was peaceful to watch or helped you make your own duck cake C: thank you for subbing if you did! i am still active even though i havent posted in a while, the cakes have been busy and I do have a few videos to post soon once I finish the captions ~ ty again for liking my video eeeeeeee
i love this so much, its frustrating when cake artists make every little decoration out of fondant. ik its easier and u can get more details for certain things but it just ruins the edibility of it
hii •ᴥ• here is a recipe to follow if its hard to in the video: swiss meringue buttercream 580g sugar 8 freshly cracked egg whites 800g of butter (i will be updating tomorrow with step by step written out as well C: )
@@mohkki5506 yes ofc!! for this exact cake i did end up putting vanilla extract! I normally add 1 tsp so that it isnt too sweet~ i really like the taste of buttercream without any flavoring C: but you can ofc add any extract you d like to it!~ today i actually did a buttercream cake with lavender extract and it was really yummy!
@@menucafe do you perhaps have the exact time on how long you put the buttercream mix in the double boiler? Or some tips to know when it is ready to go off the heat? Sorry if im askin too much (╯︵╰,)
you’re so kind for replying to so many comments and sharing your process and tips and tricks. I’ve been reading a lot of them and learning a lot - so i decided to bite the bullet and buy a whole bunch of baking tools to make cute cakes like you 😅 YOU ARE MY INSPIRATION, wish me luck
Omg this video is so cosy and aesthtic! And your cakes are amazing!! Thank you for sharing the swiss meringue butter cream recipe too, I hope to try it 🍰💞🎀
Im going to try and make this cake (or something similar) today! It looks really pretty so im hoping even if the ducks dont turn out well, i can make a nice pond!
I hope its not too late to raise a question- but, how do you avoid the colors from bleeding into each other? When I am decorating with food color, whipped cream in particular, the colors bleed so terribly..
never too late, im so sorry i just saw this comment T_T - the key to stopping colors from bleeding is using gel color and using as little as possible! for buttercream its doesnt bleed as much, but for whipped cream its really bad :( my tips: 1. whip the cream to be as stiff as it can be without being over whipped (so obviously you want it to still be fluffy and useable) but the stiff the whipped cream is the better a chance it won't bleed 2. use as little food coloring as possible! remember that with whipped cream the color gets darker as it sets and oxidizes, so you might think you need more food coloring but you won't! hopefully this helps, unfortunately, with whipped cream its so hard and even sometimes i find my cakes bleeding and i get so sad but these tips above are what helped me avoid it most. I also always advise my orderees that if they are using dark colors to only do buttercream or there will be bleeding T_T
@@menucafeomg thank you so much for responding! 🥰 I thought I was going crazy with this issue. I'm actually using gel based food coloring. How much would you say is considered "little amount"? A single drop? or should I pick as little as the tip of a toothpick? I guess the amount of cream also matter, but in order for shapes to pipe neatly the cream shouldn't be piped to max stiffness T_T TBH I prefer coloring creams with natural dyes like fruit puress or powders but not all colors are readily available or possible to implement unfortunately (especially when you want those cute little figurines piped on your cake).
T_T__T_T_T that means so much to me ~ and it all depends on the size of cake! for this one, i would consider it a simple design (for me) and it was 6inch so on my menu that's $75 (and its fully custom inside and out!)
Do you know how long the cream is good for? Because I think about making a big batch and then freezing the rest when I don’t need to use it, but scared it won’t be suitable for that 😋🥰 thank you for the recipe
you technically can, however i don't recommend it because it can change its texture when changing the temperature back and forth! but you can always try it with a small batch and see if its okie for what you are doing!
ahhh sorry for the delay! but i use chefmaster food coloring ~ i swear by it and refuse to use anything else hahah! The gel one is best for whipped creams or buttercreams! a.co/d/e0dKUvq
When I make this buttercream it just doesnt taste good :( it tastes like fatty eggs. I like the taste of butter but it neither tastes like butter nor sweet. It just tastes weird :( everyone loves swiss meringue buttercream but I dont know why mine tastes so bad
@@menucafe I tried making swiss meringue buttercreme 5 times and I follow a similar recipe each time, like a professional one, I always used fresh ingredients and I sometimes cook the eggs longer and I sometimes cooked it way less, it tasted the same both times. I think swiss meringue just tastes like eggs because its not sweet enough and the egg taste comes through.
hmm i also wonder now too, maybe i can make a comparison video! i rarely make italian meringue buttercream so i can't remember what it's like but with the only difference being how the sugar is incorporated i wonder how that changes things!
@@menucafe the difference is temperature how to treat the sugar with the eggwhite, with the swiss method, you only heat up to 70c, but with Italian it is 115C before pour into soft peak egg white, so, i will think it is much safer to eat.
ooh good question! keeping your work area/kitchen at a 65 degrees F or lower is best (when i worked in a cake bakery we had it 62 all the time so im used it and thats what i keep the room at when working on a cake) ~ i also work pretty fast and only blend the colors into the buttercream when im ready to pipe it - melting isn't an issue if temperature is cool/cold on room but if placing in the fridge while taking a while or working on a detailed part just microwave in increments of 5 secs until desired softness and then be sure to whip in mixer again before using!
hii ~ personally i think the sugar is enough because i like things not too sweet but is you want to add flavoring i would start by 1/2 a tsp and add until it meets your preference!
Are there any vegetarian substitutes for eggs? I want to make a cake for my mum and this was the perfect recipe for buttercream but she doesn't eat eggs. She is vegetarian not a vegan.
hii - if its already a decorated cake then yes this would be good in the fridge for up to two days - but be sure to leave out for about 15-30 minutes before servings so it softens! Do this in a cooler room/room temperature room as well so it doesn't spoil! However, if its to be using for piping the next day I wouldn't recommend it as it harden in the fridge and once softened/heated to make soft it can change texture/be not as shiny!
the one in the video was one i was gifted and it actually ended up breaking after like 6 months T_T but heres the one i use! i got it mainly for the shape/aesthetics but its been such strong mixer too i really love it! C: a.co/d/fzoe269
yes ofc! I actually give them to my mother-in-law and she uses them when cooking~ but you can also make a batch of lemon tarts or find another recipe that uses only egg yolks to use them~ also you can freeze them for later use if needed!
my heart breaks everytime i measure it out LOL but it is for a 6 inch cake and better than american buttercream which calls for like 900g of powdered sugar 😫 maybe i can try and come up with a low sugar buttercream! 🤔
COOKLEE Stand Mixer, 9.5 Qt a.co/d/irEADKR ^^ i reallly really love it - i know kitchen aids are kinda know as the best but this mixer has been so study for me :D and its so pretty
![[#9 Making Video] 발렌타인데이 케이크 valentine’s day cake バレンタイン・デー ケーキ](http://i.ytimg.com/vi/6SvoygA_J5g/mqdefault.jpg)
![[#9 Making Video] 발렌타인데이 케이크 valentine’s day cake バレンタイン・デー ケーキ](/img/tr.png)
hi everyone, without even realizing it this video gained so many views over the past week or two T_T thank you for even clicking on my video and i hope it was peaceful to watch or helped you make your own duck cake C: thank you for subbing if you did!
i am still active even though i havent posted in a while, the cakes have been busy and I do have a few videos to post soon once I finish the captions ~ ty again for liking my video eeeeeeee
hii •ᴥ•
here is a recipe to follow if its hard to in the video:
swiss meringue buttercream
580g sugar
8 freshly cracked egg whites
800g of butter
I immediately subscribe! the cake is so cute, everything on your channel is so aesthetic and you're just too sweet😭🫶
@@aliyairdinaaa 😭😭😭😭😭😭😭🤍🤍🤍 tysm and nice to meet ya 🥺🤍
I love it!! Thank you for sharing this pretty ducky cake! ❤ I'm gonna need to try to make one myself soon 😄
Loved the video sm! Who wouldn’t want to watch it after seeing the cute ducks on the thumbnail 😍
If I got my child a cake like this, I would put it on display on the morning of their birthday so everyone can spend the whole day admiring it.
T_T_T_T_T
UNBELIEVABLE QUALITY AND SKILL. I thought it not possible, but you somehow managed to create a video that embodies the very quintessence of PERFECTION
fail best comments always
i love this so much, its frustrating when cake artists make every little decoration out of fondant. ik its easier and u can get more details for certain things but it just ruins the edibility of it
This is the most relaxing thing I've ever seen
i love u
hii •ᴥ•
here is a recipe to follow if its hard to in the video:
swiss meringue buttercream
580g sugar
8 freshly cracked egg whites
800g of butter
(i will be updating tomorrow with step by step written out as well C: )
Can i ask,what else did you add on the buttercream? Did you add vanilla extract? Please specify ^^
@@mohkki5506 yes ofc!! for this exact cake i did end up putting vanilla extract! I normally add 1 tsp so that it isnt too sweet~ i really like the taste of buttercream without any flavoring C:
but you can ofc add any extract you d like to it!~ today i actually did a buttercream cake with lavender extract and it was really yummy!
@@menucafe do you perhaps have the exact time on how long you put the buttercream mix in the double boiler? Or some tips to know when it is ready to go off the heat? Sorry if im askin too much (╯︵╰,)
you’re so kind for replying to so many comments and sharing your process and tips and tricks. I’ve been reading a lot of them and learning a lot - so i decided to bite the bullet and buy a whole bunch of baking tools to make cute cakes like you 😅 YOU ARE MY INSPIRATION, wish me luck
Same 😆 splurging on my new lil hobby even though I’ve never baked a cake from scratch my life!!!! The creator is awesome !!
ahhhhhh i hope you get to make all the cakes of your dreams!! :3 def let me know if you ever have any questions! :3
T_T best of luck with baking! you got this :33
hows it going!!
wjsn - secret (ver. piano)
twice - more & more (ver. piano)
red velvet - bad boy (ver. music box)
the music made the video so relaxing and cute
@@frit4904 hehe im so glad you liked it! YOU WON C: dm me on instagram so we can discuss the merch!
omg hiii~ its been so long but im finally testing some merch items~~ can u dm me again cause i cant find out messages T_T
I still come back to this video because of how calming and cute it is 😭
This is literally one of my favorite videos💖
stop TJKBAKJSDBA T_T this means so much to me thank you for watching and im glad its so calming T_T brb gonna go cry ty again so much
@@menucafe awww 😭 No prob i love your videos!💖
Awwwhh... The ducks on the cake are so cute!! 🥺🐣
eee tysm T_T
this is a piece of art not a cake😍😍Wow seriously! Glad that UA-cam algo suggested your channel for me✨✨
ahhh tysm 🥹🥹😭
like how are you so talented and beautiful? the cake is so cute 🥺
FREE CAKE FOR U FOR LIFE
@@menucafe NOOOOOO YOUR CAKES ARE SO BEAUTIFUL I’D BE TOO SCARED TO RUIN THEMMMM
IT LOOKS SO PERFECT HOWWW
stoooooop T_T
The intro is amazing. I clicked for the cake and then paused as I took in the music. “Is this secret by wjsn?” Yeah it was lol
eeeee C: this makes my day hehe
Omg this video is so cosy and aesthtic! And your cakes are amazing!! Thank you for sharing the swiss meringue butter cream recipe too, I hope to try it 🍰💞🎀
Thanks so much! T_T and hope it taste yummy :3
This video is amazing! And the duckies are SO CUTE! ❤🥹❤
Edit: THE LIL MUSHROOMS ARE SOOOO CUTE!
omg this is probably one of my favorites that you've made!!! also first AFTER watching the full video ;D LOL i love u
LMAO always first in my heart
Im going to try and make this cake (or something similar) today! It looks really pretty so im hoping even if the ducks dont turn out well, i can make a nice pond!
ahh how did it go? i'd love to see photos T_T
wow this is incredible!!
🤍🤍🥺 ty!
beautiful work!! i love also the cross tattoo on your hand, super cute! God bless 💗
omg really T_T i always feel its ugly cause its so faded and wonky but tysm T_T
Omg so cute and pretty also beautiful and love the song ❤
tysm!! C:
Oh my gosh, what I would give to be as talented as you.. 😫 I bake but this is a whole different level, time to practice^^
you are tooo nice T_T but yes ive made cake almost every day for the 6 months so thats helped me get a lot better!
me and my sister have to try making this!
eee let me know how it goes! C:
ur so good ugh??? underratedd :((
T_T tysm T_T
wow❤ how cute they are
I wish I was talented in baking this cake is so cute 😊
every baker starts with not being a good baker i swear hahaha :3 ty for the kind words!
I would never eat this cake😭 it’s so cute.
Eeeee haha 🥺🫶🏻
i love ducks 🦆🦆🦆🦆🦆
rigggggggggght T_T
Looking great razzy!! Keep it up!! (first)
ty will T_T ya da best
It's beautiful 🥺🥺🥺❤❤❤❤
Also last song is bad boy by red velvet
I couldn’t get the oooh weo weo out of my head and had to Google it 😂
yesss haha!
I hope its not too late to raise a question- but, how do you avoid the colors from bleeding into each other?
When I am decorating with food color, whipped cream in particular, the colors bleed so terribly..
never too late, im so sorry i just saw this comment T_T - the key to stopping colors from bleeding is using gel color and using as little as possible! for buttercream its doesnt bleed as much, but for whipped cream its really bad :(
my tips:
1. whip the cream to be as stiff as it can be without being over whipped (so obviously you want it to still be fluffy and useable) but the stiff the whipped cream is the better a chance it won't bleed
2. use as little food coloring as possible! remember that with whipped cream the color gets darker as it sets and oxidizes, so you might think you need more food coloring but you won't!
hopefully this helps, unfortunately, with whipped cream its so hard and even sometimes i find my cakes bleeding and i get so sad but these tips above are what helped me avoid it most. I also always advise my orderees that if they are using dark colors to only do buttercream or there will be bleeding T_T
@@menucafeomg thank you so much for responding! 🥰 I thought I was going crazy with this issue. I'm actually using gel based food coloring. How much would you say is considered "little amount"? A single drop? or should I pick as little as the tip of a toothpick?
I guess the amount of cream also matter, but in order for shapes to pipe neatly the cream shouldn't be piped to max stiffness T_T
TBH I prefer coloring creams with natural dyes like fruit puress or powders but not all colors are readily available or possible to implement unfortunately (especially when you want those cute little figurines piped on your cake).
Ahh😫 so adorable!!!
eee tysm T_T
ahhh so cute!!
ty T_T
I love you sm, you’re the reason I’m trying to get into baking. How much would you charge for this kind of cake?
T_T__T_T_T that means so much to me ~ and it all depends on the size of cake! for this one, i would consider it a simple design (for me) and it was 6inch so on my menu that's $75 (and its fully custom inside and out!)
@@menucafe Ah okay tysm!!
This is so cute! I love the colors. What type of food coloring did you use?
i swear and live by chef master food coloring (gel!)
also ty
Do you know how long the cream is good for? Because I think about making a big batch and then freezing the rest when I don’t need to use it, but scared it won’t be suitable for that 😋🥰 thank you for the recipe
you technically can, however i don't recommend it because it can change its texture when changing the temperature back and forth! but you can always try it with a small batch and see if its okie for what you are doing!
Quite relaxing
yay im so glad T_T
1st song: Secret by WJSN
2nd song: More & More by Twice
3rd song: Bad Boy by Red Velvet
Edit: I realized this video is a year old. Ouch.
you are right though T_T the edit broke me i wish i had merch or me.n.u things and id send you something
@@menucafe your videos already make me happy :) that's all I need.
Sooooo cute!!! I love these pond cakes!!! 🥰💕
thank you so much and ee me too i wanna make more T_T
@@menucafe Please make more hehe
04:13 😊
This is actually sooooo cute!! The DUCKIESSSSSS🥺🥺🥺🥹🥹❤️❤️❤️
I never thought a cake could be so absolutely cuteeeeeee
Btw Jesus loves you ❤️
T_T eeeeeeee ty!
Tem como deixar a opção de tradução do UA-cam? Rsrs
Obrigada🇧🇷
Love your stuff!! Do you have any tutorials on pipping cats?
hii first thank you T_T
what food colouring do you use? it's absolutely stunning!
ahhh sorry for the delay! but i use chefmaster food coloring ~ i swear by it and refuse to use anything else hahah! The gel one is best for whipped creams or buttercreams!
a.co/d/e0dKUvq
Que lindoooo!!
This is so cute! Which piping tips did you use? 😊
round tips and open star tips for the whole cake! if there's a specific part lmk and I can find the exact tip i used!
IT'S SO PRETTY ❤❤❤
Those ducks are way too cute!! I couldn’t eat them 😭
T_T i've had a customer freeze one before and refuse to eat it hahaha
Nice cake
Thanks a lot 😊
Your welcome 😊
When I make this buttercream it just doesnt taste good :( it tastes like fatty eggs. I like the taste of butter but it neither tastes like butter nor sweet. It just tastes weird :( everyone loves swiss meringue buttercream but I dont know why mine tastes so bad
check the recipe if you follow one and the quality of your ingredients if you haven't !
^^ second this ~ also make sure you aren't overcooking the eggs on the double boiler - i did that once and it tasted off for sure!
@@menucafe I tried making swiss meringue buttercreme 5 times and I follow a similar recipe each time, like a professional one, I always used fresh ingredients and I sometimes cook the eggs longer and I sometimes cooked it way less, it tasted the same both times. I think swiss meringue just tastes like eggs because its not sweet enough and the egg taste comes through.
love it
ty
CUTE CAT
ee tysm haha C:
Wow!!
❤️❤️
i usually only make italian merigue buttercream, never did Swiss merigue buttercream, wonder which one is more stable and lighter taste ?
hmm i also wonder now too, maybe i can make a comparison video! i rarely make italian meringue buttercream so i can't remember what it's like but with the only difference being how the sugar is incorporated i wonder how that changes things!
@@menucafe the difference is temperature how to treat the sugar with the eggwhite, with the swiss method, you only heat up to 70c, but with Italian it is 115C before pour into soft peak egg white, so, i will think it is much safer to eat.
WOW😮❤
Amazing 😊❤
Thanks C:
hiiii, do you use the buttercream for cover the cake or only for decorating? I LOVE THE VIDEO 🩷
hiii! i use it for all over the cake (:
@@menucafe Thanks :3
@@mochi3205 ty for watching and the nice comment 🥺🥺🥺🥺🤍
THANJ UUUU, can I make this for my bday?
OMG OFC!! tag me if you do make it - id love to see it!!
When working with so many colors how do you keep your icing from melting in the bags/harden in the fridge?
ooh good question! keeping your work area/kitchen at a 65 degrees F or lower is best (when i worked in a cake bakery we had it 62 all the time so im used it and thats what i keep the room at when working on a cake) ~ i also work pretty fast and only blend the colors into the buttercream when im ready to pipe it - melting isn't an issue if temperature is cool/cold on room but if placing in the fridge while taking a while or working on a detailed part just microwave in increments of 5 secs until desired softness and then be sure to whip in mixer again before using!
how much flavoring should i add to the buttercream? for example i want vanilla flavoring? Does it need it or is bakers sugar enough thank you
hii ~ personally i think the sugar is enough because i like things not too sweet but is you want to add flavoring i would start by 1/2 a tsp and add until it meets your preference!
omg ur work is GREAT! do u have a shop?
Not yet, but I’m working hard to maybe one day 😞🥺
Are there any vegetarian substitutes for eggs? I want to make a cake for my mum and this was the perfect recipe for buttercream but she doesn't eat eggs. She is vegetarian not a vegan.
i've personally never tried it but there is a few recipes out there online! :3
cakesbymk.com/recipe/eggless-swiss-meringue-buttercream/
C’est tellement mignon je peux mourir si on m’offre ça 🥹
merci mais ne meurs pas s'il te plaît hehe
also i used google translate so i hope that makes sense but thank you so much T_T
الله نفسي أوصل لهذي المهاره 🥹✨
Can I make this butter cream and store it overnight to use the next day?
hii - if its already a decorated cake then yes this would be good in the fridge for up to two days - but be sure to leave out for about 15-30 minutes before servings so it softens! Do this in a cooler room/room temperature room as well so it doesn't spoil!
However, if its to be using for piping the next day I wouldn't recommend it as it harden in the fridge and once softened/heated to make soft it can change texture/be not as shiny!
Can i ask what stand mixer you use please? I’m trying to find an affordable one other than kitchen aid 😩
the one in the video was one i was gifted and it actually ended up breaking after like 6 months T_T but heres the one i use! i got it mainly for the shape/aesthetics but its been such strong mixer too i really love it! C:
a.co/d/fzoe269
@@menucafe thank you angel! 🤍
Hiii, can you tell me how many cups of sugar and butter you used instead of grams?
i had to google it because i wasn’t sure but:
sugar: 600g ≈ 2 3/4 c
butter: 800g ≈ 3 3/4 c
hope that helps!
May I ask what you do with the yolks????
yes ofc! I actually give them to my mother-in-law and she uses them when cooking~ but you can also make a batch of lemon tarts or find another recipe that uses only egg yolks to use them~
also you can freeze them for later use if needed!
Como m gustan los pasteles bonitos ❤
🤍
THIS LOOKS REALLY GOOD, BUT 580 GRAMS OF SUGAR?
my heart breaks everytime i measure it out LOL but it is for a 6 inch cake and better than american buttercream which calls for like 900g of powdered sugar 😫 maybe i can try and come up with a low sugar buttercream! 🤔
What kind of mixer are you using?
COOKLEE Stand Mixer, 9.5 Qt a.co/d/irEADKR
^^ i reallly really love it - i know kitchen aids are kinda know as the best but this mixer has been so study for me :D and its so pretty
اللحن ما راح يعرفه غير الونس
i couldn't find exactly the version of "More and More" piano, pls help me, thanksss
here ya go! its on their soundcloud not youtube sadly T_T
soundcloud.com/10203/twice-more-more-verpiano?
@@menucafe oh great. Thank you very much and have a nice day
What is the name of the song? Please T_T
here ya go :3
wjsn - secret (ver. piano)
twice - more & more (ver. piano)
red velvet - bad boy (ver. music box)
다니헤르츠 ᴅᴀɴɪ.ʜz - soundcloud.com/10203
i do really like the idea of your cafe's name (me.n.u) its me and u or menu ahahaha, i like it
yesss T_T you get it hehe