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Buttercream Cake With Acrylics With Danette Short
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- Опубліковано 7 жов 2016
- Guest instructor Danette Short of Short-Cakes shows us how to get quick, clean buttercream cakes using acrylic rounds.
Buttercream cake with acrylic rounds:
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I was ready to throw my disc away but after watching your video, I dusted them off and gave it another try. Your instructions were fantastic and now my cakes look fantastic! Thank you!
The sides with the acrylics are amazingly smooth, but I don't understand the flipping cake thing, whether you flip it or not, you still have the acrylics on the top and the bottom
The best tutorial have ever watched using acrylic discs. Thank you so much
I think it’s best to refrigerate the cake before taking off the top acrylic board and parchment paper so you’re not pulling off the buttercream.
Nobody mentioned this important stage!
Yup ! I just ruined my entire cake following this video . Fuming
Yep! makes it a heckuva lot easier.
i saw that technique in another video, and that person taped the paper over the board so there would be room to gently pull the paper off instead of digging in with the spatula.
Thank you for sharing. I love to watch how different people do things. I always learn little something.
Tienes magia en las manos, ✨️
Absolutely wonderful video.
This is amazing and easy to follow.
Oh I MUST get these!!
OMG beautiful work
Wonderful tips - I just bought some acrylic discs too! Thanks
Awesome!!! I love it!!!!
I use IMBC or SMBC and you have to refrigerate the cake before taking the disks off or it's a mess!
That was a great tutorial, thank you!
Isn't 8.25 inch acrylic disc be an 8 1/4 inch disc. And 8.50 would be an 81/2 inch disc.
I have a question. Why do you turn the cake upside down to frost it? I have seen some videos doing it right side up and am wondering which way is best and why? Thanks so much for a great video!
For me it’s unnecessary, doesn’t make sense, the reason for using acrylics is to get sharp edges, so you don’t need to flip the cake for buttercream sharp edges, you “need” to flip the cake for fondant sharp edges, and I say “need” because there are many ways to get fondant sharp edges and flipping the cake is one of them
Thank you so much
Can you plz link me where to get the disc as well as the bench scraper. Thank you.
CakeSafe.com is where I got mine!
Does your method require chilling? I didn’t notice you ever put it in the fridge between steps.
فنانه مبدعه ماشاء الله تبارك الله 😍😍👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼🎓🎓
Hi, you mentioned the boards are 0.5 inches bigger but the video captiom said 8.25. Did you use the 8.5 discs?
Thanks for the wonderful video.. can we use this acrylic disc lever whipped cream too??? Coz they will not crispy like buttercream..sry if my qstn silky..
what brand is the bench scraper that you are using to smooth the cake
So do you recommend swiss meringue for our texas weather?.... I don't work fondant( not at that level yet lol.)
What do u think about Russian buttercream?( I'm not into the really sweet buttercreams)
Swiss will work great, but Italian meringue buttercream is going to be the most stable and least sweet sugargeekshow.com/recipe/italian-meringue-buttercream/ I haven’t tried Russian buttercream yet
@@SugarGeekShow thank u. But I must know what apparatus are u using in Italian meringue video??.... i love it😍
Great Tutorial!!!
Great tutorial ❤️❤️ ❤️
💝💝💝💝
I love the tutorial!! Although, I don't understand how can the cake and cardboard be smaller than the acrylic Disks. Can you cover with fondant this way? (ganache cake)
The discs measure 8.25” while the cake and cake boards are a true 8”. Hope this helps 🙂
Very nice
Where do you buy discs that are 8.25 cm?
😊😊😊😊😊😊
do you have to use the cardboard or can you just pt your cake on the acrylic? Hoping to get these so I don't have to buy cake board cardboard all the time.
You need the cardboard underneath.
why do you need the cardboard? what's the purpose of the cardboard or what happens if you don't have cardboard?
The cardboard is the base support for the cake. It is absolutely necessary because the acrylic will be removed and then you will have nothing to support your cake afterward.
Some people use the acrylic as their cake board so in that case you would not need the cardboard
ممتازة رائعة جدا
Where can I buy the acrylics???
The cake looks delicious!! Do you share your cake recipe?
Can you share your buttercream recipe please
My recipe I used for this cake can be found here: ua-cam.com/video/QWDgvtIhUcs/v-deo.html
Where can I buy the acrylic discs???
And what is the best size to work with ?
you can buy them on www.cakesafe.com
Buena tecnica
Please give this vanilla cake recipe 😊
can you share cake recipe and trick on how sides of cake so light in color? and where to buy the acrylics? Many thanks!
Is that homemade Lemon Curd? Yum Yum... Recipe Please!
Where can you get the acrylic discs?
so is thier any prob covering fondant with Italian buttercream
Cake it... Heat. Butter melts in hot climates.
Where i can find the recipe for the cake batter you use?
I want the recipe for sponge cake please
do you chill your cake before removing the acrylics?
Yes, absolutely chill before trying to remove your acrylics.
Nice tutorial.pls what is the quantity of buttercream used for both d crumb coating and the last coating
can i use regular parchement paper instead of wax paper?
You can. You can also cover discs in Glad Press n Seal as well!
what's the purpose of the big square cutting board?
Deborah Camp If you would just rely on the acrylics and flip, the weight of the cake will strain your other hand and will want to rest the cake on the turntable immediately. This transfer can cause accident and flip the cake and fall on to the floor and destroy everything.
Boards are for added precaution as you are increasing the surface area underneath to certainly catch the turntable's surface, to assist you as you rest the cake. It also serve as a turntable expander for cakes wider than the turntable.
HI, but I can't do that with italian meringue, right?
Sure you can, it just needs to be completely set and cold before taking the disc away
Just wondering what the purpose of flipping the cake upside down is?? Thanks!!
I used to use the upside down method for frosting BEFORE I discovered the discs. It just helped get a flat top and edge. But with the discs it's an unnecessary step, in my opinion. I frost the top, then put the disc on and level, then fill in with frosting and scrape level the sides. Chill in freezer before removing the discs and paper. So much easier.
Is this a Swiss merengue buttercream?
It looks like ABC but hard to tell....
Yes it is
She linked a video in one of the replies
Recipe for buttercream?
Can you show us your cake recipe? Thank you!
Where can i buy acrylics
same here
I used Liz Marek's vanilla cake recipe for this cake: artisancakecompany.com/recipe/scratch-vanilla-cake/
Why flip?
After putting the wax paper on she flips it so that it becomes flat and smooth on the bottom while frosting the rest of the cake. Then she flips it back over to reveal a “perfectly” smooth top that just needs touch ups.
Why does the cake need to be flipped if you are flipping it back anyway?
Flipping it the first time makes the top edge flat and the edges sharp :) Then you flip it back over to remove the parchment and reveal the top
@@SugarGeekShow If you are using acrylics you don't need to flip the cake, that's an unnecessary step
I’ll pass... this is way too fussy. I suppose it’s a good technique for someone who has a bad eye for this sort of stuff.