This lady is such a wonderful teacher. Every stage of cake making fully explained…not only how it’s done but WHY it’s done. We live in wonderful times when such experts are so easy to access. (And measurements in metric also!)
Erin, you’re a wonderful teacher. And what a lovely surprise for the birthday girl from you and her very thoughtful mom. My grinch sized heart just thawed and expanded a bit.
I don't usually watch long video of baking/cooking but Erin you're such talented baker and teacher. You not only share the method, tips, recipe but also laugh in between. Your voice is just so smooth!! I'm hooked
I’ve seen this episode at least 10 times ! It’s one of my favorites! Can you imagine going to a restaurant and finding Erin McDowell sitting there!! ??? How cool would that be?! Erin ROCKS!!!!
Erin, this was such a lovely, warm and fuzzy Sunday evening watch here in Scotland. You are such a gem. Thanks for sharing all your knowledge with us and for generally being a wonderful human.
Erin, you are a total rock star. So thorough, clear and pleasant to listen to. We need to see more you and crave your wisdom of baking! We miss you back in the northeast!
This cake is a movie! Loved it! What a great instructional video as well. Watching your videos has made me less afraid of trying to bake relatively delicate cakes like this one.
I LOVE the long videos like this and I hope you’re able to find time to make more! It reminds me of the longer videos during the pandemic that focused on specific topics. Thank you for sharing your baking with us!
man you really do have the world's most fitting and lovely typography for your personality and the whole presence of the show, you deserve way more subscribers yo!
Thanks so much! I’m so lucky to work with a super talented team! My channel is fairly young, so please share videos you love so we can continue to grow! ❤
Thank you so much Erin for this awsomw video. Its amazing to watch an expert of such high calibre take the time to teach each step of cake making and decorating. You are so talented in both making and teaching. Please don't ever stop what your doing.❤❤❤
Happy Belated Birthday Annie! What a great Mom. Thank you, for being such a great teacher, Erin. Love how you give us the reason to do things a certain way. Learned a lot and loved every second.
Clicked to "just watch" a recipe. Didnt expect to learn some new tricks. But serendipity strikes and I am going to do this cake in the coming days for a 90th birthday. I am subbing to this delightful lady. ❤Cheers
I made it, and it was fantastic. Although I undercooked the custard I added extra vanilla all around. Everyone loved it. Thanks for sharing this recipe
I am so glad I found you channel! I watched you on Food 52 and hadn’t seen you in a while and missed you! You were THE reason I watched that channel. I’ll be here watching you from now on!! Thank you!!!🩷🩷
This receipe looks really good. I'm going to cut it down a 1/3 for 2 layers. I have made the no knead pizza dough twice. It is pretty good. I had never made pizza before.i used your pie crust technique for quiche. I wasn't perfect , but 80 percent better than when I attempted pie crust before. I have tried it for years and it was always a disaster. The fact that u explain the science behind all baking really makes the difference. Thank you so much.
So many tips, a master class in cake baking! I like almond flavoring addition! My mom would add a touch of butter flavoring ( in pancakes too!) and that really added richness. Thanks for leveling tips and the reasoning behind it!
Spending an hour with Erin baking is my happy place! Love how you used all the eggs. When making macarons I use the leftover yolks to make french buttercream filling. Ermine buttercream is another favourite less sweet frosting. 🩷❤️🧡💛💚🩵💙💜🖤🤍🤎
I also squee pretty much every time I use it. BUT it’s actually way more economical to buy the larger size if you bake a lot - and the paste is so much more shelf stable than vanilla beans ❤❤❤
@@erin-jeanne-mcdowell That’s good to know about the stability of it as compared the bean form. I admit that I will randomly open my small container of vanilla bean paste just to inhale deeply. 😀. Sometimes it’s the little things! Thank you for your channel and your baking wisdom that you share with us. Your joy shines through and our and your crew are very much appreciated!
Erin Jeanne McDowell is a true delight! It's my bday week (that's a thing right?) and this came at the perfect time for me to try a new EJM recipe. What a gift! :) Happy baking all!
Made this cake for my mom’s birthday and it was great. I scaled it down to a 3 layer 7” cake. One of my favorite tools to use for cakes is a cake strip around the pan so I get a nice even cake without too much browning. You’re a great teacher. I tend to follow along with the video directly as I’m going and I really like it when people say the exact measurement of the ingredient they’re using in the video. That’s my only critique and even then that’s personal preference. Great video
How ridiculously cute was that cube of butter in that tiny dish!❤ I can't believe I'm 44 and that kind of visual cuteness still gets me giggley and excited!
I have probably watched this more than a few times. I’m going to make this beautiful cake as my favorite is vanilla. Thank you for being so thorough. 🤩
Beautiful cake 🎂 !! Something I learned from a chef is to not separate your eggs using the back and forth cracked egg shell method. You run the risk of the jagged, sharp edges of the egg shell halves puncturing the yolk. Therefore, you might get egg yolk in your whites. I never thought of this before, but it makes total sense. Using your cupped hand is much better. Just a tip 😊
This is truly beautiful to me…from start to finish. I adore vanilla also…and the frosting sounds amazing and the custard just makes it perfect. I can’t wait to make this for somebody …thank you dear Erin ✌️❤️😊
What a great tutorial, from the almond flavouring to putting extra frosting on the air spots tip, loved it! Only one negative....I want a piece of cake now!
I made a mental note while reviewing the edits for this episode that I should start saving slices in the freezer so I’m not all hangry while watching the videos back 😂👀
The timing of this couldn’t be better. My father’s bday is on Sep 8, and I plan to make him a red velvet layer cake. Your tips on assembly and decorating are extremely helpful when I make my father’s cake soon. Fortunately, I already have all the tools you use! On another note, it’s nice to see how something as simple as vanilla cake can look so luxurious and probably taste just as luxurious. Such a kind gesture to surprise your guest with yourself and your cake!
Dear Erin, I too use butter plus vegetable oil in my cake batter, however I add the oil to the butter when I beat it. It gets even more fluffy just by combining butter and oil! Happy baking! 😊
Thanks Erin!💕 I learned a lot today, and as others have said you’re an excellent instructor!🙋🏾👍🏽 The cake looks fab and yes I will give this recipe a go for my next birthday celebration! Cheers!🙋🏾😀
Hi, thank you for a great video and recipe. I think there may be a typo in the frosting recipe, it says 1/3 cup of sugar in the ingredients list but that sugar is not mentioned anywhere in video or recipe. The frosting was delicious though, made it w/o that 1/3 cup sugar
Thanks SO much for pointing this out so I could fix it - the recipe is all corrected now, and I really appreciate you pointing this out! www.erinjeannemcdowell.com/recipes/perfect-vanilla-cake
Hi Erin, thank you for your video! It was very interesting to learn about the russian Buttercream! I'm from Brazil and we use condensed milk for most of our icings and fillings and seeing it being taken down a notch is amazing! Not a fan of extremely sweet fillings, so the buttercream sounds great! I'm going to make a cake for my baby's gender revelation party and I'm leaning so much from you! Thank you and wish you all the best ❤
I’m in the middle of baking this for my mom’s birthday! I’m switching up some of the flavors (raspberry white chocolate buttercream and lemon curd for the filling) but it’s all Erin’s techniques! Edit: for spelling because autocorrect is stupid
wow! i just tasted the cake, without frosting or filling, and it taste amazing! vanilla moist sponge and the edges have a delightful thing crust or crunch. I love it! thank you for sharing this beautiful cake. and I get to use up some egg whites and a beautiful recipe. do you think I could use this to make a tres leche cake?
Erin, I Love Pie too its so much better than cake. But I Love a good dense moist vanilla cake. I am going to try your recipe. So glad I found you here on UA-cam, you rock you explain things so well and you are fun! Thank you!!!!
Please make a coconut layer cake with 7 minute merengue frosting! I made one that Alton Brown made on his show years ago, it turned out outstanding but was alot of work. Looking for easier but outstanding!
I made this cake it was very delicious and tasty But very dense then I made another half batch I substitute the milk with buttermilk and I added more 1/2 tablespoons of baking powder it turned softer than first one
Hi Erin! Glad you started your own channel and I’m here for it. Question, Will you explain which butters are best to use for cakes, cookies, and pastry? I recently found some cheap butter and it seems to have too much water in it and my no bake cookies took much more oatmeal than should be required. Thank you, thank you! 😊
Firstly, thank you for sharing a basic white cake. It is something all of us can build upon and customize it to our own needs. I was wondering why you didn't use cake and pastry flour. Is it because all purpose might give more strength for a higher cake?
While I do use cake and pastry flours in my recipes, I also try to keep as many recipes as I can using standard or common ingredients folks may already have or are easy to find! Cake flour is easy to find where I live, but I learned while living on the East Coast it isn’t as common everywhere! Since this is sort of a general vanilla cake, just wanted to keep it easy for folks! I promise this cake is plenty moist and tender just using all purpose flour, though! ❤
Do we need to soak the cake before adding the frosting and filling or the cake is just moist enough and doesn’t need soaking? And can we use whipping cream instead of Russian buttercream or it won’t hold /firm up as much as the buttercream ?
there are so many useful techniques in this video, not just specific to this recipe. i came away from this know a little more...and wanting to eat that cake.
I have that same Ateco turntable and it has definitely made a difference. Is Russian buttercream as stable as I’ve heard Swiss meringue buttercream is? I ask because I live in a humid area.
Russian buttercream is nice and stable in my opinion - but definitely different overall than meringue based buttercreams. Since you don’t have to make a meringue as the base (and meringue hates humidity), it could be a good choice for you! ❤
This lady is such a wonderful teacher. Every stage of cake making fully explained…not only how it’s done but WHY it’s done. We live in wonderful times when such experts are so easy to access. (And measurements in metric also!)
@@fedupwelsh7211 The whys are so useful! They really help you avoid making mistakes and understand what to do if something does go wrong.
❤The best!!!! 😊😊😊😊
And she’s so relaxing to watch ❤😍
Right ? Fabulous channel
Fantastic teacher
I can't believe I just watched a 56 minute video about cake. Erin you're the best!
best baking teacher, hands down
Just trying to put more frosting in the world 🤗🫶
Erin, you’re a wonderful teacher. And what a lovely surprise for the birthday girl from you and her very thoughtful mom. My grinch sized heart just thawed and expanded a bit.
You are probably the best educator I have seen on You Tube. I think I can make your cake at my house! Thanks very much.
Thanks so much ❤❤❤
I love the fact that you explain “why” you do things in the way that you do. Great teaching skills!
I don't usually watch long video of baking/cooking but Erin you're such talented baker and teacher. You not only share the method, tips, recipe but also laugh in between. Your voice is just so smooth!! I'm hooked
As a new baker - you have taught me so much about baking! You are are such a great teacher and one of my favorite baking UA-cam channels!!!
I’ve seen this episode at least 10 times ! It’s one of my favorites! Can you imagine going to a restaurant and finding Erin McDowell sitting there!! ??? How cool would that be?! Erin ROCKS!!!!
Erin, this was such a lovely, warm and fuzzy Sunday evening watch here in Scotland. You are such a gem. Thanks for sharing all your knowledge with us and for generally being a wonderful human.
I love the long form videos with start-to-finish instructions!
The way you elevate your viewers is scratching my brain in the best way
This is wonderful, engaging and inspiring.
The way this is brain food and food food is a masterclass
Beautiful slices and equal fillings in the layers! What a lucky woman to have such a thoughtful mom and receive one of your works of art.
Erin, you are a total rock star. So thorough, clear and pleasant to listen to. We need to see more you and crave your wisdom of baking! We miss you back in the northeast!
Thank you for a a beautiful cake for celebration! I do believe I will attempt!
What a lucky person to not only meet you, but to get a beautiful cake, too! You are a great instructor and with a delightful personality!
Nearly 60 minutes of Erin? Giving that unexpected year-end bonus feel. 🥳
Just found my new favorite baker to follow! I bought her pie book. It’s amazing. 🎉
This cake is a movie! Loved it!
What a great instructional video as well. Watching your videos has made me less afraid of trying to bake relatively delicate cakes like this one.
Oh, this cake looked so good! Erin, i just love the joy you exude in all you do! Keep on making more videos!!!!!❤
I LOVE the long videos like this and I hope you’re able to find time to make more! It reminds me of the longer videos during the pandemic that focused on specific topics. Thank you for sharing your baking with us!
I'm jealous of that extra large bottle of vanilla bean paste @ 22:33 😃
A dream gift for any baker 👀🫶
😮what an amazing tribute to the world of vanilla lovers. Best v-cake EVER‼️you are a darling of an artist❤
I love that you surprised your fan with such a lovely cake. Well done, Erin! 😀🎂
I so enjoy everything you do, Erin! Like someone else said I just watched almost an hour of a cake being baked. Love it!
Looks amazing!! 🎉🎉
If I wasn't already a huge fan of Erin, that birthday disguise/furtive creeping through the shrubbery would win my heart.
man you really do have the world's most fitting and lovely typography for your personality and the whole presence of the show, you deserve way more subscribers yo!
Thanks so much! I’m so lucky to work with a super talented team! My channel is fairly young, so please share videos you love so we can continue to grow! ❤
This is my dream explanation video for buttercream. Thank you as always for an exceptional teaching moment.
Thank you so much Erin for this awsomw video. Its amazing to watch an expert of such high calibre take the time to teach each step of cake making and decorating. You are so talented in both making and teaching. Please don't ever stop what your doing.❤❤❤
Happy Belated Birthday Annie! What a great Mom. Thank you, for being such a great teacher, Erin. Love how you give us the reason to do things a certain way. Learned a lot and loved every second.
Clicked to "just watch" a recipe. Didnt expect to learn some new tricks. But serendipity strikes and I am going to do this cake in the coming days for a 90th birthday. I am subbing to this delightful lady. ❤Cheers
I made it, and it was fantastic. Although I undercooked the custard I added extra vanilla all around. Everyone loved it. Thanks for sharing this recipe
@@fastcoffee9878 So glad you enjoyed it! NEVER TOO MUCH VANILLA! ❤
Ms. Erin, I declare you as my personal at-home pastry arts teacher 😆 The buttercream recipe sounds delicious and I will be trying it soon! Thank you👍
Divine! I’m absolutely making this cake. The more vanilla the better! Love it! ❤
I am so glad I found you channel! I watched you on Food 52 and hadn’t seen you in a while and missed you! You were THE reason I watched that channel. I’ll be here watching you from now on!! Thank you!!!🩷🩷
Thanks so much for joining me here! Super excited to keep sharing recipes + videos 🫶
Me too!❤
This receipe looks really good. I'm going to cut it down a 1/3 for 2 layers. I have made the no knead pizza dough twice. It is pretty good. I had never made pizza before.i used your pie crust technique for quiche. I wasn't perfect , but 80 percent better than when I attempted pie crust before. I have tried it for years and it was always a disaster. The fact that u explain the science behind all baking really makes the difference. Thank you so much.
So happy to help you on your baking journey! Hope your 2 layer cake turns out perfectly ❤❤❤
So many tips, a master class in cake baking! I like almond flavoring addition! My mom would add a touch of butter flavoring ( in pancakes too!) and that really added richness. Thanks for leveling tips and the reasoning behind it!
Thank you so much for another wonderful recipe Erin! This came in perfect timing for my vanilla loving daughters birthday! You are a beautiful soul!
Tillamook butter! Love from Oregon! I’m glad you enjoy one of our favorite local products.
Spending an hour with Erin baking is my happy place! Love how you used all the eggs. When making macarons I use the leftover yolks to make french buttercream filling. Ermine buttercream is another favourite less sweet frosting.
🩷❤️🧡💛💚🩵💙💜🖤🤍🤎
That’s a massive container of vanilla bean paste! I am sooooo envious! Me want!
I also squee pretty much every time I use it. BUT it’s actually way more economical to buy the larger size if you bake a lot - and the paste is so much more shelf stable than vanilla beans ❤❤❤
@@erin-jeanne-mcdowell That’s good to know about the stability of it as compared the bean form. I admit that I will randomly open my small container of vanilla bean paste just to inhale deeply. 😀. Sometimes it’s the little things! Thank you for your channel and your baking wisdom that you share with us. Your joy shines through and our and your crew are very much appreciated!
Erin Jeanne McDowell is a true delight! It's my bday week (that's a thing right?) and this came at the perfect time for me to try a new EJM recipe. What a gift! :) Happy baking all!
You are truly amazing and I hope I can be like you. I bake a puffy cake for my friend’s birthday. It is nice of you that you explained all the steps.🎀
Made this cake for my mom’s birthday and it was great. I scaled it down to a 3 layer 7” cake. One of my favorite tools to use for cakes is a cake strip around the pan so I get a nice even cake without too much browning. You’re a great teacher. I tend to follow along with the video directly as I’m going and I really like it when people say the exact measurement of the ingredient they’re using in the video. That’s my only critique and even then that’s personal preference. Great video
That little bit of almond extract is everything!
OMG! If Erin brings a cake to my birthday like that, I'll pass out and need an ambulance! What an amazing surprise!! :)
How ridiculously cute was that cube of butter in that tiny dish!❤ I can't believe I'm 44 and that kind of visual cuteness still gets me giggley and excited!
Sorry, meant to say two of her cookbooks at the age of 80!! She is such a refreshing woman who loves to share her skills with everyone!
I have probably watched this more than a few times. I’m going to make this beautiful cake as my favorite is vanilla. Thank you for being so thorough. 🤩
🤣🤣🤣 Super enjoyed this one, as much as I enjoyed The Ultimate Chocolate cake episode
Awwwww! You are so much fun and explain things so well!! I will never have the patience to do this, but boy do I admire you!! Beautiful work!
Beautiful cake 🎂 !! Something I learned from a chef is to not separate your eggs using the back and forth cracked egg shell method. You run the risk of the jagged, sharp edges of the egg shell halves puncturing the yolk. Therefore, you might get egg yolk in your whites. I never thought of this before, but it makes total sense. Using your cupped hand is much better. Just a tip 😊
What a wonderful video! I decorated cakes for years and never learned to frost efficiently like this!! Thank you!
This is truly beautiful to me…from start to finish. I adore vanilla also…and the frosting sounds amazing and the custard just makes it perfect. I can’t wait to make this for somebody …thank you dear Erin ✌️❤️😊
What a great tutorial, from the almond flavouring to putting extra frosting on the air spots tip, loved it! Only one negative....I want a piece of cake now!
I made a mental note while reviewing the edits for this episode that I should start saving slices in the freezer so I’m not all hangry while watching the videos back 😂👀
The timing of this couldn’t be better. My father’s bday is on Sep 8, and I plan to make him a red velvet layer cake. Your tips on assembly and decorating are extremely helpful when I make my father’s cake soon. Fortunately, I already have all the tools you use! On another note, it’s nice to see how something as simple as vanilla cake can look so luxurious and probably taste just as luxurious. Such a kind gesture to surprise your guest with yourself and your cake!
Happy birthday to your dad! ❤
So much helpful information in this video. Erin, you’re the best!
This looks perfect. A celebration of vanilla without too much frosting.
Yes! The custard truly makes it “just right”, plus some moisture soaks into the cake, which makes it just 🤌
@@erin-jeanne-mcdowell And that custard looks great, too! Some custards have an unpleasantly slimy texture, but that looks nice and creamy.
Dear Erin, I too use butter plus vegetable oil in my cake batter, however I add the oil to the butter when I beat it. It gets even more fluffy just by combining butter and oil! Happy baking! 😊
Love this show....so fun, informative, excellent in all ways!
this is really baking for absolute beginner dummies ....like me..!!! thank you so so much
I’ve just saw your post and I’m in awe thank you for sharing your experience ❤
Thank you for the very instructive video as well as such a beautiful ending! It brought tears to my eyes 😂
YOU’RE IN TOWN?? That’s so cool! I just found your show and I’m loving it so far.
That was amazing with very good instructions to detail. I am a self made baker, I love trying new recipes. Will definitely be making this cake 🎂
Thanks Erin!💕 I learned a lot today, and as others have said you’re an excellent instructor!🙋🏾👍🏽 The cake looks fab and yes I will give this recipe a go for my next birthday celebration! Cheers!🙋🏾😀
Hi, thank you for a great video and recipe. I think there may be a typo in the frosting recipe, it says 1/3 cup of sugar in the ingredients list but that sugar is not mentioned anywhere in video or recipe.
The frosting was delicious though, made it w/o that 1/3 cup sugar
Thanks SO much for pointing this out so I could fix it - the recipe is all corrected now, and I really appreciate you pointing this out! www.erinjeannemcdowell.com/recipes/perfect-vanilla-cake
I tried the buttercream recipe and it was perfect. thanks Erin
So glad you loved it - truly one of my all time favorites!!! Happy Baking!
Hi Erin, thank you for your video! It was very interesting to learn about the russian Buttercream! I'm from Brazil and we use condensed milk for most of our icings and fillings and seeing it being taken down a notch is amazing! Not a fan of extremely sweet fillings, so the buttercream sounds great! I'm going to make a cake for my baby's gender revelation party and I'm leaning so much from you! Thank you and wish you all the best ❤
Beautiful cake and thanks for the baking and decorating tips
You are a good baker and teacher. Thank you
Oh I am going to try this. Great job lady.
This cake looked absolutely delicious and I think I will try to make it; this tutorial was very informative and thanks😊
I’m in the middle of baking this for my mom’s birthday! I’m switching up some of the flavors (raspberry white chocolate buttercream and lemon curd for the filling) but it’s all Erin’s techniques!
Edit: for spelling because autocorrect is stupid
That cake sounds so delicious! Happy belated b-day to you mom!!! 🍰
wow! i just tasted the cake, without frosting or filling, and it taste amazing! vanilla moist sponge and the edges have a delightful thing crust or crunch. I love it! thank you for sharing this beautiful cake. and I get to use up some egg whites and a beautiful recipe. do you think I could use this to make a tres leche cake?
So sweet!! In more ways than one ❤❤❤❤
Erin, I Love Pie too its so much better than cake. But I Love a good dense moist vanilla cake. I am going to try your recipe. So glad I found you here on UA-cam, you rock you explain things so well and you are fun! Thank you!!!!
Even us pie lovers can appreciate a good cake! I definitely crave it sometimes!!! ❤ thanks for tuning in!!
Please make a coconut layer cake with 7 minute merengue frosting! I made one that Alton Brown made on his show years ago, it turned out outstanding but was alot of work. Looking for easier but outstanding!
I made this cake it was very delicious and tasty But very dense then I made another half batch I substitute the milk with buttermilk and I added more 1/2 tablespoons of baking powder it turned softer than first one
Thank you soooo much Erin you are the Best❤❤❤❤❤❤
Thanks for a great detailed video 😊 brought the flexible scrapper to see if I can get cleaner edges especially when using heart cake pans xx❤
Oh you’re using your mini spatula 😂 love it! Thank you for this video, I’m going to make this!🙋♀️ you’re the best Erin!
Thanks for tuning in ❤
Happy birthday to your uncle 🎉
Love this channel! And I just bought her pie book. I love baking pies but I seem to bake the exact same crust and filling year after year.
Thanks so much for the kind words! Hope you love your new book! ❤
I'm in love🎉! Hugs from México City!
The sweetened condensed milk icing is knew to me, very excited gonna try it!
Looks great!
Amazing technique and teacher ❤
Erin you are AWESOME!!!🙏🏽💜🦋🎂
Thanks for tuning in!!!!
I can't stop laughing when you stopped "for the proof"
..ate the top part of the cake 😂
Hi Erin! Glad you started your own channel and I’m here for it. Question, Will you explain which butters are best to use for cakes, cookies, and pastry? I recently found some cheap butter and it seems to have too much water in it and my no bake cookies took much more oatmeal than should be required. Thank you, thank you! 😊
Firstly, thank you for sharing a basic white cake. It is something all of us can build upon and customize it to our own needs. I was wondering why you didn't use cake and pastry flour. Is it because all purpose might give more strength for a higher cake?
While I do use cake and pastry flours in my recipes, I also try to keep as many recipes as I can using standard or common ingredients folks may already have or are easy to find! Cake flour is easy to find where I live, but I learned while living on the East Coast it isn’t as common everywhere! Since this is sort of a general vanilla cake, just wanted to keep it easy for folks! I promise this cake is plenty moist and tender just using all purpose flour, though! ❤
This looks lovely, it would pair nicely with fresh raspberries in the filling
You are such an awesome instructor! Love it! XOX PS Heart attack watching you move the cake. Anyone that wants a cake has to eat it at my house!
Do we need to soak the cake before adding the frosting and filling or the cake is just moist enough and doesn’t need soaking?
And can we use whipping cream instead of Russian buttercream or it won’t hold /firm up as much as the buttercream ?
Wonderful and informative content ❤
Yay! I love cake!!!
Wild Child is the cutest spot! I hope when TS comes back to KC, she’ll ask for some baking assistance 🤪
Fab tutorial😊
Thank you!!❤❤❤❤
there are so many useful techniques in this video, not just specific to this recipe. i came away from this know a little more...and wanting to eat that cake.
I have that same Ateco turntable and it has definitely made a difference. Is Russian buttercream as stable as I’ve heard Swiss meringue buttercream is? I ask because I live in a humid area.
Russian buttercream is nice and stable in my opinion - but definitely different overall than meringue based buttercreams. Since you don’t have to make a meringue as the base (and meringue hates humidity), it could be a good choice for you! ❤