I love all the videos I’ve seen so far! It’s a goal of mine to watch em all when able. I was trying to crumb coat a rectangular cake for my daughter bday it was harder than the circle ones. Can u pls make a video on those cakes plz I was looking but couldn’t find one u down for a rectangle one.
I appreciate your videos. I have this question. Basically when making a filling or adding a filling to your cake do you make the Border a little bit closer to the edge or closer inward the cake so that you can put the filling?
Ideally the outer edge of the piping would be flush with the outer edge of the cake, so that the piping doesn't bulge outwards beyond the edge of the cake.
Hi! Here's my video on my 4 minute buttercream: ua-cam.com/video/i40icwQ7l5s/v-deo.html The recipe on my website is for a two or three layer 8" cake: www.britishgirlbakes.com/buttercream-frosting/
So I have a question are the butter cream that’s layered on the and the frosting for the outside two different things or do they have to be the same thing
You can use different things! But if you use something runnier than buttercream on the inside, e.g. caramel or jam or lemon curd, you'll need a ring of buttercream around the edge of each layer to stop that filling from oozing out as you layer and frost the cake, called a buttercream dam :)
Sort of! The difference is that you want the frosting to be super smooth for a semi-naked cake whereas for chrome coat it doesn’t really matter what it looks like because it’s going to be covered up. Chilling the cake is very important to limit crumbs for a semi-naked cake
Thank you, Emily! Again, I always get a new tip from you!
Glad it was helpful!
I love all the videos I’ve seen so far! It’s a goal of mine to watch em all when able. I was trying to crumb coat a rectangular cake for my daughter bday it was harder than the circle ones. Can u pls make a video on those cakes plz I was looking but couldn’t find one u down for a rectangle one.
Hi! I show how to frost a rectangle (sheet) cake towards the end of this video: ua-cam.com/video/jsffFVOTikA/v-deo.html
I appreciate your videos.
I have this question. Basically when making a filling or adding a filling to your cake do you make the Border a little bit closer to the edge or closer inward the cake so that you can put the filling?
Ideally the outer edge of the piping would be flush with the outer edge of the cake, so that the piping doesn't bulge outwards beyond the edge of the cake.
Please can you show how to make frosting as mine is always to little
Hi! Here's my video on my 4 minute buttercream: ua-cam.com/video/i40icwQ7l5s/v-deo.html
The recipe on my website is for a two or three layer 8" cake: www.britishgirlbakes.com/buttercream-frosting/
So I have a question are the butter cream that’s layered on the and the frosting for the outside two different things or do they have to be the same thing
You can use different things! But if you use something runnier than buttercream on the inside, e.g. caramel or jam or lemon curd, you'll need a ring of buttercream around the edge of each layer to stop that filling from oozing out as you layer and frost the cake, called a buttercream dam :)
How long do you chill the crumb coat in the fridge for when you are done with it?
About 30 minutes - until when you touch it, it's firm and not sticky and your finger doesn't leave an imprint
@@BritishGirlBakes Thank you! ☺️
Emily, is a naked cake essentially just a crumb coat?
Sort of! The difference is that you want the frosting to be super smooth for a semi-naked cake whereas for chrome coat it doesn’t really matter what it looks like because it’s going to be covered up. Chilling the cake is very important to limit crumbs for a semi-naked cake
@@BritishGirlBakes oh right! No boo boo's, then.
How do I get a cake super smooth after I do the crumb cake part
I’ll have that video up next Tuesday 😊
J'aimerais tellement qu'il y est une traduction en français j'adore ce que je vois mais j'adorerais tout comprendre. Je viens du Québec.