14 Time Saving Cake Hacks
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- Опубліковано 7 вер 2024
- It doesn’t need to take all day to decorate a cake! Here are some tips to save time, whether you’re making one cake or several at a time!
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I love all your cake tips! Now I want to make a cake! Lol
haha! Thank you!
LOVE your 4 Minute Buttercream recipe! It's such a velvety, simple frosting that NEVER fails! I'm a gluten free bakery owner, and it's my go-to every time! 🧁🎂❤️
That's so great to hear! I'm happy you love it!
Love these tips thank you for sharing
Thank you ❤️
Great tips! Thank you so much for sharing!
Glad it was helpful!
I know this might be a strange question but what kind/brand plastic wrap to you use? Mine is so flimsy that it’s always such a struggle to deal with. Thank you!
Hi! Which country are you in?
Love how efficient you are, Emily! Your tips are really good and useful, thanks!! 😊🙏🏽🇨🇦
Thanks so much! 😊
Hi kindly give us tips ...how to decorate a cake using whipped cream. 😊 thank you
Thank you💕♥️💕 I've learned a lot
I'm so glad!
Thanks for another great video!
My pleasure!
Thank you so much for all your tips! I just found you here! I'm a new baker and am really loving it! I'm probably going to be watching all your videos!
Welcome!! Hope you find some helpful tips and techniques!
Great ideas thank you ❤
Glad you like them!
To make the couplers even more efficient, I like to double bag the icing so I can switch out colors easily and really minimize clean time. I attach the coupler and tip to a reusable frosting bag then put the frosting into a separate bag with the tip cut short enough that no frosting even touches the reusable bag. If you want to change colors, you just pull out the inner bag and replace it with a new one - no need to own multiples of any tip :) When it comes time to clean, the small hole makes it so minimal frosting touches anything that needs to be washed.
This is such a good idea, especially if you want to use more colours than the number of couplers you have! Do you mind if I share the idea in a tutorial sometime?
❤❤❤ thank you
Fantastic 🎂🍰🍰
Thanks a lot 😊
Do you let your cakes completely chill on the countertop before put them in the refrigerator to crumb coat it and then after crumb coating it and then putting it back in the fridge and doing your final frosting and decorating the cake can you keep it in the fridge for two days before serving it
Hi Emily, thank you for the video. Can you tell me what kind of butter do you use please. Mine still to yellow and it's hard to make some colours. Sorry ingles it's my first language. Thank you xx
I usually use Costco or my local store brand. If you beat the butter for a few minutes before adding the sugar it will get lighter in colour
Hi Emily, thank you for your help much appreciated that. 😘😘
What do you recommend to do if you don’t have a spinning table? I’m trying to make a gradient cake.
I have a tutorial with a turntable hack here: ua-cam.com/video/HXMldKy1Adw/v-deo.html
Thanks, Emily!
Thanks for watching!
Could I ask where you got the organizer for your gel food coloring containers?
Yes! Storage case for gel colours: amzn.to/3oDTXnF :)
@@BritishGirlBakes thank you!
Your tips and tricks always come in handy. They make decorating a breeze. Where do you get your containers? Such as the one for your dyes and tips. Is there any good way to store your piping bags? Thank you for sharing and keep on caking 💜
The container for colours is a nail polish case from Amazon: amzn.to/3xVGdsL The sections are the perfect height and width for little gel bottles! I have my piping bags in plastic container that look like a shoebox.
Thank you for replying 💜
Hey Emily! I'm planning to make a lilac colour buttercream frosting but I've seen that colours might tend to get darker how do i avoid that from happening?
@joanne D Mello make your frosting with light colour shade a day before then see how dark it gets next day. U can adjust by adding more colour or white frosting. Hope it will help.
@@skarchan1521 okay thank you!
I second what Skarchan said - tint it a little bit lighter than you want it to be because the colour will develop and darken. If you leave it in a bowl for a few hours covered with a lid or plastic wrap, you'll see the final shade before you put it onto your cake :)
@@BritishGirlBakes thank you so much Emily!
wow This great😁Very interesting
Thank you!
Hi, after finishing the cake(using butter chocolate icing) cake I’m putting in fridge like 1-2 hours when cake take out after few minutes there will be water bubbles come out. Why is that?
When there's a big change in temperature, condensation droplets will form on the outside of the cake. You can move the cake to a cooler room so the temperature change isn't as big or use a paper towel to dab at the frosting to absorb the droplets - they'll stop forming when the cake warms up and gets closer to the temperature of the room
Hi Emily.i am learning a lot from your tutorials for quite some time.
I have a quary....when i put chocolate chips on top os cakes,cupcakes ,muffins or brownies before baking,they all melts...
Please help.
Hi! If chocolate chips are exposed to heat they will melt :)
Where did you get your storage containers for your gel colors?
On Amazon! amzn.to/3xVGdsL - the sections are the perfect height and width for little gel bottles!
Good morning my dear please am interested in your online classes how much is the course
Hi! You'll find all of the courses at www.britishgirlbakes.com/online-courses
I have a question: I watched your 4 minute buttercream tutorial and tried it but it didnt work, I am having many issues with my buttercream and im not sure why. I have tried adding more icing sugar, adding milk, adding more butter and also putting it in the fridge for an hour but it still doesn’t stiffen so I cant pipe it onto cupcakes and cakes. I only use cheap aldi cake butter/margarine because its more affordable. What do you think is going wrong?
I also dont have the paddle attatchment for my stand mixer so I have to use the whisk attatchment but I have been told it doesnt make a difference
Hi! The brand of butter/margarine shouldn't affect the consistency of the buttercream. The reasons buttercream can be too runny are either 1) not enough icing sugar or 2) too much milk. After mixing the butter and sugar together, the buttercream should be very stiff and difficult to stir. Then as you add the milk a tablespoon at a time, mixing after each addition, you'll notice it get easier to stir and it will look smoother. Here's the link for my new tutorial on my 4 Minute Buttercream with closer-up video to show what you're looking for: ua-cam.com/video/i40icwQ7l5s/v-deo.html
Please tell me if I want to pay for a course how can I pay for it
Hi! My cake school accepts card payments and also PayPal :)
Every time I ice with buttercream I can never get it perfectly smooth. It dries out by the time I’m nearly done so I never get a flawless finish. Any suggestions there?
Is it possible your buttercream is too stiff? You could try loosening it with a tablespoon of milk and see if that helps.
I agree with Fiona - it sounds like your frosting might be too stiff and needs a bit of milk or cream to thin it out. Or it might be that your frosting is setting before you finish smoothing it, so your cake comb is creating texture as you scrape. That could be because your cake is very cold when you frost it. I have lots of tips for smooth frosting in this tutorial that you might find helpful: ua-cam.com/video/-d3eVn2d7D4/v-deo.html
Brits.... What accent does she have?? Curious.
I'm from Kent (south east of London) originally but I've lived overseas for most of my life so my accent is now a jumbled mess haha