How to get SHARP edges and SMOOTH Buttercream Sides I Cake Decorating I The Cake Canvas Studio
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- Опубліковано 4 жов 2022
- Hey Friends! I’m Tay and I help bakers elevate their business and decorating skills.
If you are struggling to get smooth sides and sharp edges on your buttercream cakes, then this tutorial is for you!
This is my FIRST decorating tutorial on UA-cam, so please drop a comment and let me know if this was helpful!
Tools used in this tutorial:
Piping Bags - amzn.to/3MexYxt
Bench Scraper - amzn.to/3EdayGS
Buttercream Smoother - amzn.to/3C9bLMF
Mini Offset Spatula - amzn.to/3SEyK9l
Exacto Knife - amzn.to/3V10W7X
Cake Drums - amzn.to/3EjxHYa
If you are a beginner baker and need a more in-depth tutorial on assembling and frosting your cakes, you can take my Mastering the Basics course.
If you need a stable, easy and consistent buttercream recipe, you can grab my American Buttercream recipe for $15.
If you are struggling trying to figure out how to execute a specific cake design, I also offer virtual cake coaching sessions!
Feel free to leave video requests in the comments below and subscribe here if you are new: / @thecakecanvasstudio
Business Inquiries: booking@thecakecanvasstudio.com
Keep up with me:
*Instagram: @thecakecanvsstudio
*TikTok: @thecakecanvasstudio
*Courses + Merch + Digital Templates: www.thecakecanvasstudio.com
I've been on a baking video binge and I'm glad your vid came up! Ty ☺️
Yesss this makes me sooo happy !! 😘🤞🏽
Thank you for this! That bulge fix is super helpful.
And I love the finished product 🤍
Of all the tutorials I’ve paid for this was excellent, helpful, and free. Thank you!!!
Aww hey now!! So glad it was helpful for you!!
Gorgeous cake! Great job!
Thank you for this tutorial. You make it look so easy
You tutorial is very good and useful. I don’t understand how you don’t have a million plus view. Love it. ❤
Thank you so much!! *hugs*
Good job on your 1st tutorial! Yes very helpful.
Hey Erica! Thank you sooo much!
I’m soooo proud of you!!❤
Thanks soo much boo!! I appreciate you!
Thank you for this tutorial it was very helpful!!!
You’re so welcome love!
Great video, very helpful. Thank you for linking the products and for going at a pace which help me to understand. Your voice is very calming which helped me want to pay attention and learn. 🙏🏾💗🥰
Aww thank you so much for your comment! It really means a lot 🫶🏽🥹
Very detailed video. Is it possible to have measurement on the butter cream. It doesn't show on your description ❤️❤️❤️❤️❤️❤️
@@Stella-wi4hu Hi Love! I use 1 lb unsalted butter, 2lb powdered sugar, 1 - 2 tsp vanilla extract and 1 - 2 tsp of heavy whipping cream. Feel free to adjust the amount of liquid that you use!
Thanks a lot for the butter cream recipe.
Very helpful visual!
🫶🏽😘
Thank you so much, this video is very helpful.
You’re so welcome love!!
Thank you!!
Thank you for watching!!
Thank you sooo much for this!
New subscriber ❤️
Hey now!! Thanks so much love!!
Love this!!!! Lol those thin cheap boards are the devil lol! Great tip about using frozen cake - doing that next I make a cake!
Haha those thin boards gone get us in trouble 😂
Awesome tutorial thanks for sharing your tips! 😊
Aww yesss!! You’re welcome!!
New subbie here
Thanks for the tutorial. Please can you tell me how to stop your buttercream cake bulging on the side. After around the two hour of being at room temperature is starts to bulging
Of course! Honestly, it’s really difficult to prevent bulging or “cake farts” once you cake comes to room temperature. As your cakes transitions from cold to room temperature your cake layers begin to settle and release air which causes the bulging. This is apart of gravity. What I can suggest is to make sure that when you’re assembling your cake that you are filling in any gaps to reduce the amount of air that can escape aa your cake settles. I hope this makes sense 💕
@@thecakecanvasstudio thanks 😊 for the tip
Thanks for the tutorial! I’ll definitely try your method as it looks less complicated. Since your icing frozen cakes, do you have any issues with condensation? Thanks!
Nope! I assemble my cakes frozen and then transfer them to the fridge. That gives the cake enough time to go through the condensation phase
Thanks! That’s very helpful! ❤
Since the layers are frozen, when they start to thaw, doesn’t it mass with buttercream?
Nope! After you frost the frozen layers, put the cake in the fridge to allow it to transition from the frozen temp to the fridge temp. It will mess with the buttercream if you were to take it from the freezer and leave it on the counter at room temperature
Lovely. But can we get a buttercream recipe please?
Thanks boo! My buttercream recipe is included in my Mastering the Basics class :)