Hi Mary, I just want to say, I feel you have a very nice and warm personality, thanks for imparting your wisdom. I am looking through each of your videos for inspirations for making my own wedding cake for my wedding next year. I have only been on your channel for just few times and saw your recent videos, but I hope you are making speedy recoveries from whatever illness you had. =)
@@sophisticakesbymary Glad to know you are feeling much better! I am thinking of making a 3 tiered cake, starting with a hexagon shaped bottom layer that's primarily marbled mirror butter cream cake, followed by a geode round cake for the mid layer, top tier is still in brainstorm mode (possibly a buttercream round cake with rose gold painted on), what do you think?
My husband does NOT eat sweets. One daughter ONLY eats chocolate. There's only so much cake my other children can eat. So I try to donate them to work. So I actually FEEL every time you said only you ate the cake! The MANY times you said it! lol. Also where do you buy the brand of gold dust you use? Do you have an affiliate link for it? As always your cake was perfect and beautiful.
Oh thank honey;) Mt husband doesn't eat many Sweets either. Except pie. He loves pie, but That is the one thing I don't make! I can buy I don't like it much;) I get my luster dust on Amazon. Really any band works. Let me find one for ya!
You can but it does not work very well. It is kind of streaky and takes forever to dry. I would go with a lemon extract if you don't have the vodka or everclear.
Oh my gosh, it was a while ago🤪 I am sure I used Burgandy in the brand that Hobby Lobby sells, but I am not sure if I added anything else. I am sorry I can't remember for sure:(
Another stunner Mary! How do you get that depth of color in your buttercream without changing the taste. I find when I add a lot of color it gets a little bitter taste to it. Thank you.
That can happen very easily, especially with red and black. I sometimes will add a littl brown or black to my colors to add depth without too much of the original color. Like a burgandy or a maroon.
My daughter has been asking for a geode cake so thank you for making it look so easy. 😋 I've asked a couple of questions in previous tutorials but haven't received any response . I know your busy and can't respond to everything so is there a site you have with answers? Thank you for sharing and keep on caking 💜
Yes I do! That and Facebook under the same name. Sophisticakes By Mary;) At this point I am not sharing cake recipes if we use them at the bakery I work at. I don't want to step on my bosses toes, you know? They are mine, but we do use them. The white almond vanilla is one of them unfortunately. I can say that the WASC doctored recipe is a really good one.
That deep pink is such a lovely rich color
So cool! Yay, Mary used Swiss meringue buttercream! 😋
Awesome tutorial. Thank you so much.. I'm gonna try this geode cake for my daughter's 16th birthday.
Thanks for sharing. I love your cakes.
I so enjoy your tutorials. It's very nice to watch the process.that flag really makes it pop. Thank you for taking us along
Nice cause you're telling us what kind of ixing ur using and u explain it clearly tnk u
Beautiful cake Mary! 💗 I love Geode cakes..add so much interest to a cake. Thank you for sharing your wonderful talents! 😊
Thank you for watching!
WowWOwWOW another stunning cake, you are an artist as well !. Thank you for sharing🙂
Thanks so much 😊
Stunning
Wonderful!!!!!👏👏👏
I am addicted to watching your videos and have learned so much...thank you for sharing your skill and kraft with us!
You are so welcome!
Hi Mary, I just want to say, I feel you have a very nice and warm personality, thanks for imparting your wisdom. I am looking through each of your videos for inspirations for making my own wedding cake for my wedding next year. I have only been on your channel for just few times and saw your recent videos, but I hope you are making speedy recoveries from whatever illness you had. =)
Thank you;) I am doing much better;) Which cakes are catching your eye for your big day?
@@sophisticakesbymary Glad to know you are feeling much better!
I am thinking of making a 3 tiered cake, starting with a hexagon shaped bottom layer that's primarily marbled mirror butter cream cake, followed by a geode round cake for the mid layer, top tier is still in brainstorm mode (possibly a buttercream round cake with rose gold painted on), what do you think?
@@drkevinkuo That sounds fantastic! Yes, I would stick with a more simple top tier to tie it together;)
Love it 😍
This cake is really pretty
Thank you:)
I love this work .
Cute art .
I always get excited at your work because each time I tune in, I learn something new. Thank you Mary simple but gorgeous 😘
THank you!
Perfection!!!
Wow!!! Gorg!!!!
Thank you!!
Absolutely beautiful.. Love from New Jersey 💜❣
Hi New Jersey!
Wow. thank you 😊
Thank you!!!!
Hi.what color do you use for your frosting.
HI! That was a mix pf burgandy and a little maroon.
👍👍👍👍🥰
My husband does NOT eat sweets. One daughter ONLY eats chocolate. There's only so much cake my other children can eat. So I try to donate them to work. So I actually FEEL every time you said only you ate the cake! The MANY times you said it! lol. Also where do you buy the brand of gold dust you use? Do you have an affiliate link for it? As always your cake was perfect and beautiful.
Oh thank honey;) Mt husband doesn't eat many Sweets either. Except pie. He loves pie, but That is the one thing I don't make! I can buy I don't like it much;) I get my luster dust on Amazon. Really any band works. Let me find one for ya!
24 Karat Gold Luxury Cake Luster Dust, 5 grams, USA Made www.amazon.com/dp/B071NT1NCB/ref=cm_sw_r_apan_glt_fabc_S14WV3DFQGZ3EMV4FYQY
I just ordered another one for me while I was at it:)
@@sophisticakesbymary Thank you!
👍👍👍
Mam where did you store for setting that chocolate design by using foil after u put chocolate in to that foil.. fridge or oven?
I put it in the fridge for 20-30 minutes. You could also do the freezer for 10 to 20 minutes. Just until it has cooled and foed up.
If you don't have any clear alcohol, can you just use water to dilute the gel food coloring?
You can but it does not work very well. It is kind of streaky and takes forever to dry. I would go with a lemon extract if you don't have the vodka or everclear.
Can u exactly tell me which colour did you used in frosting .
Oh my gosh, it was a while ago🤪 I am sure I used Burgandy in the brand that Hobby Lobby sells, but I am not sure if I added anything else. I am sorry I can't remember for sure:(
Beautiful cake, can u tell me how I can archive burgundy buttercream? Thank u
They actually make a Burgundy Color! I thinkk almost any brand would have it;) or you can mix 1 part red and ine part green. But I just buy it;)
Another stunner Mary! How do you get that depth of color in your buttercream without changing the taste. I find when I add a lot of color it gets a little bitter taste to it. Thank you.
That can happen very easily, especially with red and black. I sometimes will add a littl brown or black to my colors to add depth without too much of the original color. Like a burgandy or a maroon.
My daughter has been asking for a geode cake so thank you for making it look so easy. 😋 I've asked a couple of questions in previous tutorials but haven't received any response . I know your busy and can't respond to everything so is there a site you have with answers? Thank you for sharing and keep on caking 💜
I am sorry, I try to keep up with comments, but it is hard:( what were you needing to know?
Am the 3rd person. Am so happy
You are so cute;)
@@sophisticakesbymary Lol
What can I used instead of Alcohol plzzzz guide
You can also use lemon extract:)
@@sophisticakesbymary okay thanks
Lindo m
ارجو منك الترجمة للعربية
What is ever clear, please?
hello , do you have instagram account?
also I want to ask you if you can share your vanilla cake recipe 👀
Yes I do! That and Facebook under the same name. Sophisticakes By Mary;) At this point I am not sharing cake recipes if we use them at the bakery I work at. I don't want to step on my bosses toes, you know? They are mine, but we do use them. The white almond vanilla is one of them unfortunately. I can say that the WASC doctored recipe is a really good one.