Another trick for loading bags is to put down a layer of cling wrap. Put the buttercream on the cling wrap and roll it up like a sausage. Put this into your piping bag. This works particularly well when you are loading multiple colors into the bag.
The tutorial was awesome! The cake came out beautifully and the instruction were clear. I watched a few of your videos and I must say I am impressed with your cake and decorating skills.
Very clear video! If you're finding shelf liners aren't "stay still" enough, use a piece of Dycem. This weird rubbery stuff is sold in rolls and is often used by OTs and PTs, but it works great for keeping basically anything in place without gluing or taping it down. It's nearly infinitely reusable, so one roll will last you years. I use it in my cake carrier to keep cakes and cupcakes still for transporting, under cutting boards, to keep cat food dishes from sliding on a slick floor... So many options!
These hacks are amazing. But decorating cake with sprinkles are still one of my favorites and easy way. Meanwhile, quality and themed sprinkles are hard to find. Last month i bought sprinkles from fancy sprinkles, i loved their quality and taste. It made my cupcakes more delicious.
Cake strips. They've saved me endless fretting and I could give away my gadget for slicing the tops off. Cake strips are easy to make, too. Wet paper towels encased in foil, wrapped tight around the pans. Cake layers separate from the side of the pans and come out nice and flat, and without that browned layer on top. Lifesaver!
@@chuckwelser9610 Take a measurement of the outside of your cake pan. Then lay out aluminum foil a few more inches than that. Take paper towels, fold them to a size that covers the side of your pan, and wet them thoroughly. Lay them end to end down the foil, then fold the foil over them. Press down to seal all the way to the end, wrap the strip around your pan, and use the overlapping foil to fold together and seal the ring closed. Then bake it. You'll be amazed. :)
Really enjoying your channel as a future baker. And first time I actually saw how decorated cake is going to the freezer. I should try this hack myself also. I couldn’t imagine how decorated cake is packed and putted to the freezer.
I think serving a cake that is still VERY cold from freezer(but not frozen-more al dente) just makes it taste richer. Especially if it is a cream cheese base frosting. Did this for my self decorated wedding cake, when still partially frozen, it traveled well to the ceremony site too. Thank you, thank you, thank you for posting.
I know this has nothing to do with this cake but you are my favorite person ever I was asked to make a jeep cake one that's standing up with buttercream icing and I've never done it before I need help.
Great tips! 👍🏻👍🏻 When you do a cake a day before and refrigerate it, do we have to cover it? Can we do a cake a day before using fresh whipping cream and fruits (and fruit compote) between each layer?
Amazing....I do eat a keto diet so I don't buy cakes out this will be a blessing for my children I will just use alternative ingredients like monk fruit and place of the sugar and cassava flour what tapioca flour or almond flour in place of white flour I can make my own buttercream I just need the decoration squeezy thing 😆thanks for sharing.
I’ve always found that adding syrup to an already sweet cake batter just to make it moist is kind of an overkill. Especially if you plan on icing it with American buttercream which is basically butter and yet again sugar. Just make batter with oil or butter and learn when it’s best to take it out of your oven, don’t over-bake. And if it’s a biscuit batter - ice it with heavy cream between layers, it will take in the moisture like a sponge.
But here’s the thing? It doesn’t make it taste more sugary. It adds sugar but u can’t taste it. Also simple syrup is more of a long term thing, it sokes in over time and Jeep it extremely moist. It also makes it extremely moist when first using it.
@@3m3c7 that’s simply not true. It makes a difference whether you have one cube of sugar in your coffee, two or three. The difference might not be noticeable on a cake if you add a dash of it, but in this video she poured “an equal amount of sugar into the water” which is about 200-300 g from what I see. That’s like the double amount of what she probably used to make that batter. You can’t not notice that when you eat it, unless you like it and use American buttercream, which would be yet again about 1 kg of sugar. I mean, I tried syrup long time ago, even added flavors to it, and it was an abomination, then I reduced the sugar but in the end I could’ve used water. It can help if you have a dry cake, but imo not over-baking is the best way to get a moist cake 😊
@@D.A.A.321 your statement isn’t true either didn’t I say it adds sugar? You def cannot taste it in the cake I add a good amount and use American buttercream, my cake is just right. Your not going to put the whole batch in one cake...or you could just have a good recipe in the first place. I think your projecting, there’s no way you think she’s going to put the whole pan of simple syrup in one cake? My lord.
You're right @AsMoose After = it would definitely be very sweet and soggy if I added the whole pan of simple syrup to one cake. You only need a small drizzle and it really helps keep the cake moist if you're not going to eat it for a few days. If I'm going to eat the cake the same day I bake it I don't use the simple syrup but it usually takes me a few days to frost and decorate and film a cake (while my toddlers are napping so I don't have much time each day) so by the time I eat it or give it to someone else to eat, I want it to still taste good
@@BritishGirlBakes I stand corrected. Thank you, I understand now! I tend to serve the cake the same day oder later next day. God bless your children and your hands, keep up the good work ❤️
That's right! One of the Best additives are lemon Juice (for cream cheese or fruit cakes), coffee (for coffee cakes of course, or tiramisu) or alcohol+lemon Juice (for everything with buttercream)
@@CN-wn1dw sounds good. ill put that down for a video to address. its really quite easy but i remember my first one being scared it would fall too lol. once you see how easy it is and with practice you will do great! subscribe and stay tuned!!
Hi Emily! Love your work! :-) How do you make it that the parchment paper doesn't peel back the buttercream when you pull the paper off after adding the confetti? Thank you for the tutorial!
I use two scrapers - a white plastic extra tall bench scraper by Ateco (bought on amazon and the link is in my amazon storefront - www.amazon.com/shop/britishgirlbakes) and a clear acrylic one from www.cakesafe.com
@@BritishGirlBakes Hi. Thanks for your videos. I am traying to buy the tall Ateco Scraper, but the one on Amazon is 7.5 tall. Is that the one you have?
At 2:22 I gasped as I wish I had thought about that when I was at working icing cupcakes for a childs birthday using buttercream icing. Thanks for doing this video
I would recommend putting the ribbon on the cake board before you decorate the cake. I don’t want glue all over my turn table and if you let the glue dry for an hour before removing the cake from turn table now it’s glued to the turn table.
You can do it before or after - whatever you prefer. I tend to get frosting all over my cake board so I do it afterwards so I don't get buttercream grease on the ribbon. I use the clear liquid glue they use in classrooms and it's not strong enough to stick the cakeboard to the turntable.
Thank you so much for these tips! I wish I could try decorating cakes like this but I just don't have enough space in my fridge/freezer to chill them :(
Very helpful vdo.. Thanks a lot.. I have a doubt.. Cn we follow hack no. 8..for wip cream? Does chilled wipcream cake comes out back with parchment paper?
So the crumb coat is like a base coat cool! Also, when you are baking cakes, which side do you place on the cake board. Like do you put the flat side face up?
I feel like in hack #8 you dont need the parchment. It totally on your taste but it's nice then you out a skirt on a cake and the sprinkles sprinkles (or whatever your making the skirt with) don't form a perfect edge. It's nice to have a few sprinkles away from the rest
Do you do wedding cakes? I’m going to attempt to make my daughters wedding cake in a few months. I have decorated cakes for a few years a long time ago, but I’m hoping I can do something not to complicated. I’d appreciate any help in that regard. Thanks!
You can do the wedding cake decorate and freeze aswell even if fondant. Simplest yet pricey looking cake make a floral base with artificial flowers in advance. Just glue the flowers on a dummy cake. Buy a cake drum same size as the dummy cake to place on top. Make how many layers you want in cake decorated. Freeze it. A day before take it out and leave in the fridge On the day just stack, dowel, put a ribbon on each tier and get someone who does fresh flowers to do one for the top tier (will cost around £10) or some one the sides like i did which costs £40 My insta is jsugarcakes if you want any help send me a message x
I mostly decorate 4" and 6" cakes. Yes, my filling recipes are part of my online course, The Basics of Cake, which you can find on my cake school on www.britishgirlbakes.com - I'm having a 50% off sale for Black Friday this week :)
![Satisfying Cake Decorating | [Unedited][No Talking][No Music]](http://i.ytimg.com/vi/ZWk3bXSDVK8/mqdefault.jpg)
Such a crisp and absolutely clear video. I hope all beginners jump to see this first before making blunders! Very well demonstrated 👏
Thank you so much!
Another trick for loading bags is to put down a layer of cling wrap. Put the buttercream on the cling wrap and roll it up like a sausage. Put this into your piping bag. This works particularly well when you are loading multiple colors into the bag.
I like to freeze em into sticks too and get them out when I start baking
@@YagwitOG That is an excellent idea. I never thought of that. Thanks.
Thanks! Great idea!
Genius! I'm trying that.
Thanks for the tip!😉
My mum is a cake designer and she always does this when she is doing multiple colours :)
The tutorial was awesome! The cake came out beautifully and the instruction were clear. I watched a few of your videos and I must say I am impressed with your cake and decorating skills.
Thanks so much 😊
Very clear video! If you're finding shelf liners aren't "stay still" enough, use a piece of Dycem. This weird rubbery stuff is sold in rolls and is often used by OTs and PTs, but it works great for keeping basically anything in place without gluing or taping it down. It's nearly infinitely reusable, so one roll will last you years. I use it in my cake carrier to keep cakes and cupcakes still for transporting, under cutting boards, to keep cat food dishes from sliding on a slick floor... So many options!
Great tip! Thank you!
These hacks are amazing. But decorating cake with sprinkles are still one of my favorites and easy way. Meanwhile, quality and themed sprinkles are hard to find. Last month i bought sprinkles from fancy sprinkles, i loved their quality and taste. It made my cupcakes more delicious.
I love fancy sprinkles! Sprinkle pop makes really pretty sprinkles too
Cake strips. They've saved me endless fretting and I could give away my gadget for slicing the tops off. Cake strips are easy to make, too. Wet paper towels encased in foil, wrapped tight around the pans. Cake layers separate from the side of the pans and come out nice and flat, and without that browned layer on top. Lifesaver!
Serai3 completely agree!
I don't really understand 😕 I'd love to get a better idea of how to do that if you can help break it down a little more for me:)
@@chuckwelser9610 Take a measurement of the outside of your cake pan. Then lay out aluminum foil a few more inches than that. Take paper towels, fold them to a size that covers the side of your pan, and wet them thoroughly. Lay them end to end down the foil, then fold the foil over them. Press down to seal all the way to the end, wrap the strip around your pan, and use the overlapping foil to fold together and seal the ring closed. Then bake it. You'll be amazed. :)
Really enjoying your channel as a future baker. And first time I actually saw how decorated cake is going to the freezer. I should try this hack myself also. I couldn’t imagine how decorated cake is packed and putted to the freezer.
Extremely wonderful nd useful....now I can surely avoid my mistakes which I did while decorating cake..thank you so much ...stay blessed
What a beautiful cake! Great tip on adding ribbon to the cake board! Much prettier after! You have such great recipes!🌷😊🌼
Thank you!
that freezing cake fully decorated was really helpful
I enjoy baking for fun! I appreciate all the tips from your videos! 😊
Let me go get my extra fridge for my cakes 😄
😂 Right?!
@jacussi same🤣🤣
💀
😂😂
Same here
Gosh I love looking at your tutorials. Your're so thorough with your teachings. Thank you !!
Thank you! Glad you like them!
Have you done any side by side studies as to whether freezing the cake for up to a month affects the taste or consistency of the layers of the cake?
Really beautiful decoration. I send my support by finished watching this content.
Your tips blew me away! I went ahead subscribed and bought the course and am so excited to start it 🥳🎂👏
Yay! So happy you found it useful and can't wait for you to take the course!
5:33 I gasped lol. I thought it was going down!
Haha! Just re-watched that bit and you're right - it looks very precarious!
Me too
I had a heart attack at that very moment!! Lol
@@BritishGirlBakes 0000⑩0⑩⑩0⑩⑩0⑩00⑩⑩⑩⑩⑩⑩⑩⑩⑩⑩⑩⑩⑩⑩⑩⑩⑩⑩0
I think serving a cake that is still VERY cold from freezer(but not frozen-more al dente) just makes it taste richer. Especially if it is a cream cheese base frosting. Did this for my self decorated wedding cake, when still partially frozen, it traveled well to the ceremony site too. Thank you, thank you, thank you for posting.
Cream cheese frosting is the BEST when it's cold! And yes, cold cakes travel best! Happy you liked it :)
Thank u for such an informative video. Ur baking is teaching people how to bake even if they’re a novice.
Lots of good tips.I love the thin ribbon on the board idea. Had not thought of that one before. Dah!!! LOL Thanks Emily!
Your videos are very helpful. Keep going!!
That's great to hear! Thanks!
Amazing and comprehensive tips, thanks a million 👍
What a great cake. Which you were here so I could take a bite it looks delicious 😍❣️
Thank you 😋
thank you for sharing your information on "how to" well done, i love how your explanation is simple ,
Thank you!
Just like attending culinary school. Thanks 💕
Obsessed with your videos - so clear and useful. Thank you!
I am planning to make cake this week and this video helps me a lot.
I know this has nothing to do with this cake but you are my favorite person ever I was asked to make a jeep cake one that's standing up with buttercream icing and I've never done it before I need help.
This video was awesome so glad I stumbled up on it 🙌🏾
This video is so on time. Thanks for sharing these much needed hacks!❤
Yay! You're welcome!
Thank you so much for these hacks, I will definitely be using them.
Very useful tips n tricks...thnx for the sharing
Most welcome 😊
Great tips! 👍🏻👍🏻 When you do a cake a day before and refrigerate it, do we have to cover it? Can we do a cake a day before using fresh whipping cream and fruits (and fruit compote) between each layer?
Amazing....I do eat a keto diet so I don't buy cakes out this will be a blessing for my children I will just use alternative ingredients like monk fruit and place of the sugar and cassava flour what tapioca flour or almond flour in place of white flour I can make my own buttercream I just need the decoration squeezy thing 😆thanks for sharing.
Perfect!!
You give such amazing tips and so easy to understand.. thank you
Thank you so much!
hi..all your video was great and easy to understand.thank you for sharing your knowledge and tips.🥰
I’ve always found that adding syrup to an already sweet cake batter just to make it moist is kind of an overkill. Especially if you plan on icing it with American buttercream which is basically butter and yet again sugar. Just make batter with oil or butter and learn when it’s best to take it out of your oven, don’t over-bake. And if it’s a biscuit batter - ice it with heavy cream between layers, it will take in the moisture like a sponge.
But here’s the thing? It doesn’t make it taste more sugary. It adds sugar but u can’t taste it. Also simple syrup is more of a long term thing, it sokes in over time and Jeep it extremely moist. It also makes it extremely moist when first using it.
@@3m3c7 that’s simply not true. It makes a difference whether you have one cube of sugar in your coffee, two or three. The difference might not be noticeable on a cake if you add a dash of it, but in this video she poured “an equal amount of sugar into the water” which is about 200-300 g from what I see. That’s like the double amount of what she probably used to make that batter. You can’t not notice that when you eat it, unless you like it and use American buttercream, which would be yet again about 1 kg of sugar. I mean, I tried syrup long time ago, even added flavors to it, and it was an abomination, then I reduced the sugar but in the end I could’ve used water. It can help if you have a dry cake, but imo not over-baking is the best way to get a moist cake 😊
@@D.A.A.321 your statement isn’t true either didn’t I say it adds sugar? You def cannot taste it in the cake I add a good amount and use American buttercream, my cake is just right. Your not going to put the whole batch in one cake...or you could just have a good recipe in the first place. I think your projecting, there’s no way you think she’s going to put the whole pan of simple syrup in one cake? My lord.
You're right @AsMoose After = it would definitely be very sweet and soggy if I added the whole pan of simple syrup to one cake. You only need a small drizzle and it really helps keep the cake moist if you're not going to eat it for a few days. If I'm going to eat the cake the same day I bake it I don't use the simple syrup but it usually takes me a few days to frost and decorate and film a cake (while my toddlers are napping so I don't have much time each day) so by the time I eat it or give it to someone else to eat, I want it to still taste good
@@BritishGirlBakes I stand corrected. Thank you, I understand now! I tend to serve the cake the same day oder later next day. God bless your children and your hands, keep up the good work ❤️
You are a FANTASTIC teacher!
Thank you so much! 😃
I flavor my simple syrups to compliment the cake flavor too!😉
That's right!
One of the Best additives are lemon Juice (for cream cheese or fruit cakes), coffee (for coffee cakes of course, or tiramisu) or alcohol+lemon Juice (for everything with buttercream)
@@a.w.4708 ZSaid said he was not
Thats cool amzing hacks thank u for sharing...God bless u more
Love your tips ,they are really helpful.Thanks.
The absolute best hacks! Thank you so much!
Yay! Thank you!
How sweet of you to share this information. Thank you!
Nice decoration I love it...Thanks for all your tips!
So handy. Thank you from New Zealand 🇳🇿 ❤. New sub!
I came here to take a break from math
And this happened
0:46 😭
Why god just whyyyyyyyyyy
LOL
Isn't it obvious that God was telling you to get back to work? Divine intervention isn't always pleasant, is it? lol
@@LauraLovesLounge lmfao
Omgaw same I came to take a break from maths
😃
Could you make a layered wedding cake tutorial? Thanks 😊 . I would love to learn how to stack the different size cakes.
i just started a tutorial type channel and have owned a cake business for 10 years....
any specific details you need to know on tiered cakes??
@@CakeBossMom yes, how to stack them properly. I’m always afraid they’ll tip over.
@@CN-wn1dw sounds good. ill put that down for a video to address. its really quite easy but i remember my first one being scared it would fall too lol. once you see how easy it is and with practice you will do great!
subscribe and stay tuned!!
@@CakeBossMom you are awesome! Thank you very much for your kindness.
@@CN-wn1dw I'm happy to help
What a wonderful and helpful video. Thank you for sharing!
Thank you! Glad it was helpful!
Lmao! I watched for the tips but now I want some cake. 😂🤤 Ty for so many great ideas. Love the ribbon idea.
Yay! Thanks!
Can you do a video like this but dedicated to fondant? Lovey tips, thank you!
Fondant is gross. No one likes it
Thank you,so clear and precise.
I Love this!! Thank you so much for sharing! You are Awesome 👍
THANK YOU, THANK YOU. I ALWAYS MUCKED UP THE WEIGHTS
You're welcome! Happy it was useful!
@@BritishGirlBakes 9k,old,
Pdyxrcgrfgvharkb armaan
THANK YOU FOR SHARING!♥️
your buttercream is so good. plz how do you make it?
Hi Emily! Love your work! :-) How do you make it that the parchment paper doesn't peel back the buttercream when you pull the paper off after adding the confetti? Thank you for the tutorial!
she might of put it in the freezer first
I was also wondering this
@@soniadeleon552 That's what I thought! Thank you for your input! :-)
I was also wondering what kind of tape she used. I have never been able to use tape on parchment paper. I just won't stick.
Thank you for this video!! Where did you get that long scraper? My bench scraper isn't as tall so I can't use it for tall cakes.
I use two scrapers - a white plastic extra tall bench scraper by Ateco (bought on amazon and the link is in my amazon storefront - www.amazon.com/shop/britishgirlbakes) and a clear acrylic one from www.cakesafe.com
@@BritishGirlBakes Hi. Thanks for your videos. I am traying to buy the tall Ateco Scraper, but the one on Amazon is 7.5 tall. Is that the one you have?
You’re brilliant! Thanks!!!
Thank you!
Helpful tips for occasional Baker who wants to nail it .
I came for the tips and now I'm a life long subscriber!!!!!
I asked for cake decorating stuff to get started. I got so much stuff from my BF and his family, I’m gonna go into the cake decorating business now.
Very helpful for beginners..from malaysia 🇲🇾 👏 😀
Glad it was helpful!
انا مبهورة حقا بك ،،
ابداع وفن لامثيل له ،،
اتعلم منك كثيرا ،،
فشكرا جزيلا لك ،،
من العراق ،،بغداد
I use my leftover simple syrup for flavored lemonade or Italian soda
Yummmmmmmmmm.
Very helpful hacks, thank you for sharing.
Simple syrups in spray bottles provide an even gentle spray more concise for complete cake moistness. 😊
Splendidly decorated cakes.
At 2:22 I gasped as I wish I had thought about that when I was at working icing cupcakes for a childs birthday using buttercream icing. Thanks for doing this video
Wow I really enjoy your chanel so informative and fun! ❤
Thank you so much!
Thank you. I learned a lot.
The hacks r more than useful. Thnx a tones
Nice video...
Could u make video on different consistency used for different types of frosting , pipping and other decorations?
Thank you so much, this is most helpful.
Thank you for posting it. Loved it
Great tips. Thankyou and subscribed.
I would recommend putting the ribbon on the cake board before you decorate the cake. I don’t want glue all over my turn table and if you let the glue dry for an hour before removing the cake from turn table now it’s glued to the turn table.
You can do it before or after - whatever you prefer. I tend to get frosting all over my cake board so I do it afterwards so I don't get buttercream grease on the ribbon. I use the clear liquid glue they use in classrooms and it's not strong enough to stick the cakeboard to the turntable.
@@BritishGirlBakes That’s a good point I hadn’t considered
Thank you so much for these tips! I wish I could try decorating cakes like this but I just don't have enough space in my fridge/freezer to chill them :(
@◌ Shy MC ◌ Not with all the dust outside or in the heat :(
Thank you so much, you are a great teacher.. hope I could learn more from you.
Very helpful vdo.. Thanks a lot.. I have a doubt.. Cn we follow hack no. 8..for wip cream? Does chilled wipcream cake comes out back with parchment paper?
I don't think it would work with whipped cream but I haven't tried it
Your cake decorations are wonderful
Thank you so much 😊
U too
BTW please make a video on chocolate cake decoration before August please
@@SaimSaif-vj3xr😂😂😂
Loved it. I graduate in August.
So useful! Thank you.
Please share where did you get the turntable and what size is it ?
So the crumb coat is like a base coat cool! Also, when you are baking cakes, which side do you place on the cake board. Like do you put the flat side face up?
Wow..thank you for the helpful tips👌👌👌
Thank youuuuuuu I'm a newbie and this will help me a lot!!!!
I feel like in hack #8 you dont need the parchment. It totally on your taste but it's nice then you out a skirt on a cake and the sprinkles sprinkles (or whatever your making the skirt with) don't form a perfect edge. It's nice to have a few sprinkles away from the rest
Right on 😊 thank you!
Thanks so much,I really appreciate.
Very helpful video thks for sharing
Even though I don't bake but enjoy this kind of video. 😍😍
Yay!
@@BritishGirlBakes greetings from Indonesia
@@Mirna.3HNaturalHealth Hello!!
Just like me😉 real professionals 🤣🤣
ok
Do you do wedding cakes? I’m going to attempt to make my daughters wedding cake in a few months. I have decorated cakes for a few years a long time ago, but I’m hoping I can do something not to complicated. I’d appreciate any help in that regard. Thanks!
Outsource it to a professional and just enjoy ur daughters wedding. Or else you'll b too tired.
I'd be happy to help! If you have any questions you can email me (emily@britishgirlbakes.com)
You can do the wedding cake decorate and freeze aswell even if fondant. Simplest yet pricey looking cake make a floral base with artificial flowers in advance. Just glue the flowers on a dummy cake. Buy a cake drum same size as the dummy cake to place on top.
Make how many layers you want in cake decorated. Freeze it.
A day before take it out and leave in the fridge
On the day just stack, dowel, put a ribbon on each tier and get someone who does fresh flowers to do one for the top tier (will cost around £10) or some one the sides like i did which costs £40
My insta is jsugarcakes if you want any help send me a message x
What cake tins do u use like the inches or cm and stuff also do u have any filling recipes
I mostly decorate 4" and 6" cakes. Yes, my filling recipes are part of my online course, The Basics of Cake, which you can find on my cake school on www.britishgirlbakes.com - I'm having a 50% off sale for Black Friday this week :)
Great hackes for cakes......if we used whipp cream rather then butter cream which whipp cream is best in UK ???
This was so good i tryed it thes haxks are amazing
Yay!
Wonderful tricks
amazing cakes! You're talented. love the details!
Thanks so much 😊
Adooooooro seus cakes!!! Lindos!! Maravilhosos!! Tuuudo!!!
Very helpful thank you very much!!!