I can't wait to make it I'm going to store tomorrow I been testing new ways of making a better faster buttercream an taste yummy An or too sweet is this dream cream really sweet? or is it even a out of butter flavor an sweetness xoxo 💕thanks for sharing Hun love ur vedios
Hello! May I ask how much butter and sugar you use per icing recipe / per cake? I’ve been a hobby baker for five years and I ALWAYS seem to be low on icing when covering and decorating my cakes.
22 years as Head Cake Decorator for Kroger. Great tutorial. And yes, we NEVER crumb coated and always used the speedy icer . (The large tip you showed.). I’ve covered crumbs with a leaf, sprinkles, edible glitter or just take a wooden skewer ( we used for roses) to pluck them off. We had 15 minutes to decorate a cake. Your finished cake was PERFECT.
As a 46 year old former teacher, I just want to say thank you for your dedication to your profession! Many children nowadays don’t see many people who stay at a job for a long time… it’s good to see someone who has worked hard to be able to do a challenging career!
Thanks for saying you're still learning. That mindset takes you places you've never been before. Never stop being open. This goes for everything in life. I think you're wonderful!
I'm not a baker, but I was a chef and I DO know in any walk of life.. the most valuable asset any of us have is our time. Even when we are paying other people to work for us, labor tends to be the most expensive cost- so I thank you for helping many people out with getting them into the right mindset!!
I work at a popular grocery store bakery. We use a 789 and work a room temp buttercream onto a frozen cake. No crumb coat. We pipe everything, including the filling.
I also work at a large grocery store as a decorator. Covering a cake in buttercream while frozen will cause the frosting to crack, if using "bettercream" aka whipped cream and not buttercream you can use a semi frozen cake. Speed items are a huge time saver!
I’m a great-grandmother that just wants to make prettier cakes for my family…thanks for giving us inspiring, do-able hints! Blessings to you and your business!
So I have always sucked at decorating cakes and no matter what I did it’s always a complete fail. Every time I tried again I would watch more videos and learn more hacks but it was terrible. I had seen this video before and I thought that this was more for like extremely good at frosting cakes people, but this time I decided to watch the video and give her techniques a try and OMG! Sure it wasn’t as pretty as hers but I got something resembling a nicely decorated cake! I will totally be trying again using this same technique. 🧡
Thanks! This was so helpful! I’ve been baking for many years but never bothered too much about the decorating because I just baked for family and friends and it didn’t matter. But now a friend, who loves my cakes, has asked me to bake her wedding cake, so I need to make it special! Thank you for your help! You are beautiful and have a sweet voice and I love you from the wilderness of the internet! Connie
Hi Connie!! Thank you so much for your super thanks! I’m so glad this video was helpful to you. That’s very exciting that your friend loves your cakes and wants you to make her wedding cake!! So very special. Thank you so much for your kind words, I appreciate them!
This was SUPER helpful. Not everyone is trying to start a bakery business or has 20+ years of experience. If I'm putting together a party I have a lot of other things that need attention. 10min is great. I've seen store cakes decorated in less than 5min and it looks like it... Furthermore, frosting thickness is a personal preference. If the frosting is bomb, "too much" is never a problem. Keep going and shine on! New sub
Thank you! I love your help and your “realness”. Here is a little tip I like to use on my cakes as I’m removing the plastic wrap. I use a silicone pastry brush and as I’m holding each cake layer over the sink I gently brush the sides, top and bottom of my layers. This helps knock off any loose crumbs that may try to ruin that perfectly frosted cake.
Worked at Winn Dixie Bakery and also Walmart Bakery.. we never crumb coated cakes. We did however use the wilton speedy icer. You gave great tips and done an amazing job. Keep up with great tutorials
We only crumb and coated if we was using sugar paste or fondant,and we never used cakes that thick ( doorsteps) we layered.....this person is not a professional ,I watched the video and thought it was sloppy workmanship....just my opinion
Girl, I’m so glad I came across your channel because you are REAL about how it is when you want to live a full life while having a business and not taking 4 hours to do 1 cake❤
Hi! I love your video because you seem so down to earth. I’m 80 and just learning some of your tricks for frosting a cake. No wonder mine have looked so pathetic as I’ve never used the tubing or the cake stand either. Your recipe for the buttercream sounds delicious. I’m going to begin experimenting with these hints. I know my husband will gladly sample my efforts.
I worked in a bakery for 11 years. What we did for imperfections was just hide them with decorations instead of trying to fix anything. It’s surprisingly effective & cuts down on decorating times substantially. We had a set dirty icer who only dirty iced to make the process even faster. If anyone was just beginning to pipe decorations & had mistakes we had an experienced decorator hide those. That system worked for everything except wedding cakes which was a whole other ballgame. If anyone just couldn’t get icing or decorating down then they had them make cookies or pastries. Then the hopeless ones were on donut duty or made the ice cream. I miss working in a bakery. Unfortunately I developed a gluten allergy & constantly breathing it in started making me really sick. I figured it out because after they fired the donut maker I did the donuts for a couple weeks & id get really sick once I started cooking them & glazing them. Then I started noticing its effects when I’d bake cakes. I lasted another couple years before baking cakes started making me as sick as the donuts did.
1. Start with chilled almost frozen cake 2. Fill and stack 3. Crumb coat 4. Pop in the freezer for 5 minutes 6. Add second coat to now completely set crumb coat. 7. Smooth 8. Set in feezer for 5 minutes 9. Add another coat and smooth. Perfection
She achieved perfection without your number 3, without your number four, without your non-perfection missing number five, (your number six). Plus, she didn't use your number eight and nine, and still reached "perfection". She did a graciously and without flaw.
l loved this video. I am a newbie to cake making. I jumped right in only watching a few youtubes. Of all the videos I have watched this is the one that helped me most. you covered many tips and explained them in a way that a ADD grandmother could understand. Yay for you.
Love your tips and tricks. I actually stopped baking cakes because I always had problems with the crumb coat and got discouraged. Glad to know that I can skip this step and still have perfect looking cakes. Thanks😊
Yes, when I worked at different bakeries, we never crumb coat because we had to keep production going. We would ice them like this decorate and put them out. And yes the 898 saves time.
Thank you for showing this in REAL TIME! I've been scraping way too fast so now I see I need to slow down to get that perfect finish. You'd think going faster saves time but not when you have to keep adding frosting and scraping over and over because it's still not smooth. Great content as always 👍🏾🥰
I have just come across this video, as getting ready to decorate a cake. This normally takes me a long time and not my best skill. I will try this and see how I get on
Gurl I use to work at sams club before opening up my shop. That will make you ice a cake in minutes. Their program for tiers cakes was my thing I did 57 cakes in 8.5 hours switching from whip and buttercream. From two to three tier cakes. I didn’t need to bake. And still hold that record lol and no my cakes were not a mess. But rounds canes are fast to me still freak employees out how fast I can decorate a cake.
I appreciate you taking the time to help us along our journey as well! I found your channel not to long ago and am excited I did. Very useful content! I enjoy watching your day to day, how tos, tips, and tricks and everything in between!
My trick for making sure I don’t re-use utensils is to lick them. That butter knife with crumbs and a bit of frosting turns into an extra taste tester. It’s automatic for me to put a licked utensil in the sink. It’s a bit silly, but it really works! Bonus tip: If I’m making things that require a lot of tasting (desserts, pasta sauce, whatever), I move my small spoon container closer to the work area so I don’t have to keep going back.
Made my first cake today and your video helped tremendously! Besides the springform pan flipping my top layer across the room, lol.... it worded out great! Thank you!
Last night I thought what a shame UA-camrs speed everything up, I keep judging myself by my speed compared to their *not real* speed. Then along comes your video, showing me I am not actually slow, just real, and that's a good thing. Thank you for being real and sharing your experience :)
I have used both these methods. In my experience, not chilling and no crumb coat means more butter cream is used. I'm not a professional baker though so it might just be that I'm not as skilled at cake decorating. In my country, the ingredients for the icing is as much as the cake so I try and not use a lot of it.
So a long time ago I read a book that was Baker specific that mentioned this technique and it's been quite some time since I made a cake, and I thought perhaps I had imagined that technique. I searched on UA-cam for this technique and I'm super happy and landed on this video because it reaffirmed what I believed was something I didn't make up after all lol
Thank you for this information! I am not a great baker, but do like to make a cake once in a while for special occasions. I’m always frustrated when the finished product looks…well…not bad, but somewhat meh! These tips will be helpful! I’ve just Subscribed, and look forward to checking out your other videos.
As you may have noticed, the cake was not freshly baked. It was wraped in plastic wrap snd possibly chilled. I was taught to removed the crumbs as well as the butter fat layer after the cake has cooled. The cake is then chilled. It is true, never let the icing tool touch the cake. Only let the icing tool touch the icing. It is like spreading peanut butter on bread to prevent tearing the bread. I personally like to complete a crumb coat on my cakes.
I think you are fabulous and thank you for the information that you give so I'm just starting a at home cake business so thank you for so much helpful 😊 information 😊
Thank you for this quick tip. Definitely going to check out more of your videos. Yes I have experienced that problem of trying to correct a tiny mistake but creating an even bigger mistake 😭
Welcome back! 😂👏🏾🙌🏾 I’m not a baker or cake decorator but I still enjoy your videos! I love creating & seeing other creators who are passionate about their work! I look forward to seeing the end result of this cake! Great work always! 😊
Thank you for the tip on the angle of the scraper! I had read that if you hold it perpendicular (at a 90 degree angle) to the cake you remove icing, but if you hold it closer to the cake (less than 90 degrees, like an acute angle) it smoothes the cake. Is this true? Thanks again for a nice, straightforward video especially the tips for not crumbcoating, not everyone has time for that life!
I just bought a cake leveler because my cakes come out of the oven crooked- my oven must not be level. I’m excited about learning how to use it. I’ll try you icing technique too.
Use cake wrap strips soaked in water wrapped around your cake pans when baking. Lots of videos on cake pan strips. This prevents the cake from having that domed effect.
Hi it's very interesting for me bcse I'm struggling with the piping decorating when it comes to more then one icing colours, for instants button layer blue, middle white and the top colour red, how and were do you start, I've get a big help from you to use a piping bag instead of taking a flat icing knife I'm truely grateful for your help today. Please help me with the different icing colours. The least but not the last im watching from Namibia staying in Windhoek and I love baking and challenges. Thank you for sharing ❤
Ohhhh I am lucky to find you. Can you please help me how to make whipping cream with double cream and icing sugar because mine always gets over whipped, also when to add colours to the whipping cream? please please help me..
@@TheStationBakery Thanks for the reply. I work in a bakery, but I'm not a decorator. I've seen that trick used. Was just wondering if it was just where I work or a universal, well-known thing.
Hello, love your tips especially with doing the edges after the frosting has chilled I will be trying that it takes me so long to get nice edges, take care!
I use the pipe tip number is 201 if u wanted to have line on the side of the cake 200,203 these put line on the side of the cake abd the icing pipe tip is for the smoothie icing 201 cake and also u use a flat plastic edge smooth out the icing I have been taken cake decoration classes at cake art I go there buy àlot of cake mix and butter cream icing is already made up and just use that's it saved àlot of time and their classes is awesome I use those tip and I have the hold kit like a tool box and it has all the tip inside of it and u can buy more icing tip too
Get the Dream Cream Buttercream Recipes here: www.thestationbakery.com/courses-and-guides
I can't wait to make it I'm going to store tomorrow I been testing new ways of making a better faster buttercream an taste yummy An or too sweet is this dream cream really sweet? or is it even a out of butter flavor an sweetness xoxo 💕thanks for sharing Hun love ur vedios
I was just about to ask for your buttercream recipe! Thanks for this!
Hello! May I ask how much butter and sugar you use per icing recipe / per cake? I’ve been a hobby baker for five years and I ALWAYS seem to be low on icing when covering and decorating my cakes.
22 years as Head Cake Decorator for Kroger. Great tutorial. And yes, we NEVER crumb coated and always used the speedy icer . (The large tip you showed.). I’ve covered crumbs with a leaf, sprinkles, edible glitter or just take a wooden skewer ( we used for roses) to pluck them off. We had 15 minutes to decorate a cake.
Your finished cake was PERFECT.
Oh that’s a great tip! Thank you for sharing. You are a pro pro!!
I need to challenge myself and set a timer to decorate.
wow 22 years
As a 46 year old former teacher, I just want to say thank you for your dedication to your profession! Many children nowadays don’t see many people who stay at a job for a long time… it’s good to see someone who has worked hard to be able to do a challenging career!
🎉 Congrats on longevity!😊
Thanks for saying you're still learning. That mindset takes you places you've never been before. Never stop being open. This goes for everything in life.
I think you're wonderful!
I'm not a baker, but I was a chef and I DO know in any walk of life.. the most valuable asset any of us have is our time. Even when we are paying other people to work for us, labor tends to be the most expensive cost- so I thank you for helping many people out with getting them into the right mindset!!
If you freeze the cakes beforehand you don't need to crumb coat or worry about crumbs breaking off. That will reduce the time.
Wilton makes a spray called SEAL. It's a crumb coat in a spray can. Seals up the cake perfectly. Speeds up the process.
I was wondering if such a thing existed!
Thanks for that info..did not know..b blessed fr jamaica.
Thanks for sharing. Now I have to go find it.
It's basically a Coconut oil spray
Interesting@@KathrynRoberts60
I work at a popular grocery store bakery. We use a 789 and work a room temp buttercream onto a frozen cake. No crumb coat. We pipe everything, including the filling.
Do the cakes bulge from between the layers when the cake thaws and the icing settles?
Wondering the same thing!
@@rojonesdesign
I also work at a large grocery store as a decorator. Covering a cake in buttercream while frozen will cause the frosting to crack, if using "bettercream" aka whipped cream and not buttercream you can use a semi frozen cake. Speed items are a huge time saver!
I’m a great-grandmother that just wants to make prettier cakes for my family…thanks for giving us inspiring, do-able hints! Blessings to you and your business!
Such a sweet thing to do for your family! I hope they love all your cakes 🥰❤️😊
So I have always sucked at decorating cakes and no matter what I did it’s always a complete fail. Every time I tried again I would watch more videos and learn more hacks but it was terrible. I had seen this video before and I thought that this was more for like extremely good at frosting cakes people, but this time I decided to watch the video and give her techniques a try and OMG! Sure it wasn’t as pretty as hers but I got something resembling a nicely decorated cake! I will totally be trying again using this same technique. 🧡
Yayyy!!! 🙌🏽🙌🏽🙌🏽
Thanks! This was so helpful! I’ve been baking for many years but never bothered too much about the decorating because I just baked for family and friends and it didn’t matter. But now a friend, who loves my cakes, has asked me to bake her wedding cake, so I need to make it special! Thank you for your help! You are beautiful and have a sweet voice and I love you from the wilderness of the internet!
Connie
Hi Connie!! Thank you so much for your super thanks! I’m so glad this video was helpful to you. That’s very exciting that your friend loves your cakes and wants you to make her wedding cake!! So very special. Thank you so much for your kind words, I appreciate them!
This was SUPER helpful. Not everyone is trying to start a bakery business or has 20+ years of experience. If I'm putting together a party I have a lot of other things that need attention. 10min is great. I've seen store cakes decorated in less than 5min and it looks like it...
Furthermore, frosting thickness is a personal preference. If the frosting is bomb, "too much" is never a problem.
Keep going and shine on! New sub
Thank you! I love your help and your “realness”.
Here is a little tip I like to use on my cakes as I’m removing the plastic wrap. I use a silicone pastry brush and as I’m holding each cake layer over the sink I gently brush the sides, top and bottom of my layers. This helps knock off any loose crumbs that may try to ruin that perfectly frosted cake.
Oh!! That’s such a great idea!! Thank you so much for sharing with me!!
This is the best decorating tutorial I've seen! Easy to understand, the cake you made looks ABSOLUTELY amazing, and it's in realtime too?! Jackpot!
Worked at Winn Dixie Bakery and also Walmart Bakery.. we never crumb coated cakes. We did however use the wilton speedy icer. You gave great tips and done an amazing job. Keep up with great tutorials
When I worked at a bakery many many years ago we never crumb coated and chilled. And that's what I've done since doing it from home.
That’s so cool! I love learning tips and tricks from other places!
Modern world Modern times. The cake looked beautiful ❤
MEN ARE ARE NOT ALLOWED TO WORK AT BAKERIES.
We only crumb and coated if we was using sugar paste or fondant,and we never used cakes that thick ( doorsteps) we layered.....this person is not a professional ,I watched the video and thought it was sloppy workmanship....just my opinion
How rude you are...
Girl, I’m so glad I came across your channel because you are REAL about how it is when you want to live a full life while having a business and not taking 4 hours to do 1 cake❤
Hi! I love your video because you seem so down to earth. I’m 80 and just learning some of your tricks for frosting a cake. No wonder mine have looked so pathetic as I’ve never used the tubing or the cake stand either. Your recipe for the buttercream sounds delicious. I’m going to begin experimenting with these hints. I know my husband will gladly sample my efforts.
I worked in a bakery for 11 years. What we did for imperfections was just hide them with decorations instead of trying to fix anything. It’s surprisingly effective & cuts down on decorating times substantially. We had a set dirty icer who only dirty iced to make the process even faster. If anyone was just beginning to pipe decorations & had mistakes we had an experienced decorator hide those. That system worked for everything except wedding cakes which was a whole other ballgame. If anyone just couldn’t get icing or decorating down then they had them make cookies or pastries. Then the hopeless ones were on donut duty or made the ice cream. I miss working in a bakery. Unfortunately I developed a gluten allergy & constantly breathing it in started making me really sick. I figured it out because after they fired the donut maker I did the donuts for a couple weeks & id get really sick once I started cooking them & glazing them. Then I started noticing its effects when I’d bake cakes. I lasted another couple years before baking cakes started making me as sick as the donuts did.
1. Start with chilled almost frozen cake
2. Fill and stack
3. Crumb coat
4. Pop in the freezer for 5 minutes
6. Add second coat to now completely set crumb coat.
7. Smooth
8. Set in feezer for 5 minutes
9. Add another coat and smooth.
Perfection
5.?
Nice cake
She achieved perfection without your number 3, without your number four, without your non-perfection missing number five, (your number six). Plus, she didn't use your number eight and nine, and still reached "perfection". She did a graciously and without flaw.
@@Kelly_81 lol
Facts. You’re just another basic hater. Do your own tutorial. With incorrectly numbered steps
l loved this video. I am a newbie to cake making. I jumped right in only watching a few youtubes. Of all the videos I have watched this is the one that helped me most. you covered many tips and explained them in a way that a ADD grandmother could understand. Yay for you.
Love your tips and tricks. I actually stopped baking cakes because I always had problems with the crumb coat and got discouraged. Glad to know that I can skip this step and still have perfect looking cakes. Thanks😊
What a great presentation! You are an excellent teacher and a phenomenon at cake decorating. 🎉
Yes, when I worked at different bakeries, we never crumb coat because we had to keep production going. We would ice them like this decorate and put them out. And yes the 898 saves time.
Thank you for showing this in REAL TIME! I've been scraping way too fast so now I see I need to slow down to get that perfect finish. You'd think going faster saves time but not when you have to keep adding frosting and scraping over and over because it's still not smooth. Great content as always 👍🏾🥰
you are the first person to explain and show how to hold the scraper to the cake. thank you
I am so grateful for this video… it works perfectly with the Wilton tip… I am never crumb coating again 😭❤
I have just come across this video, as getting ready to decorate a cake. This normally takes me a long time and not my best skill. I will try this and see how I get on
Wonderful! I'm just now considering baking cakes being retired. I enjoyed this video!!
I'm great at making things tasty but not pretty and this has been immensely helpful
Gurl I use to work at sams club before opening up my shop. That will make you ice a cake in minutes. Their program for tiers cakes was my thing I did 57 cakes in 8.5 hours switching from whip and buttercream. From two to three tier cakes. I didn’t need to bake. And still hold that record lol and no my cakes were not a mess. But rounds canes are fast to me still freak employees out how fast I can decorate a cake.
❤❤❤❤
I appreciate you taking the time to help us along our journey as well! I found your channel not to long ago and am excited I did. Very useful content! I enjoy watching your day to day, how tos, tips, and tricks and everything in between!
Aww thank you! And welcome!
My trick for making sure I don’t re-use utensils is to lick them. That butter knife with crumbs and a bit of frosting turns into an extra taste tester. It’s automatic for me to put a licked utensil in the sink. It’s a bit silly, but it really works!
Bonus tip: If I’m making things that require a lot of tasting (desserts, pasta sauce, whatever), I move my small spoon container closer to the work area so I don’t have to keep going back.
Made my first cake today and your video helped tremendously! Besides the springform pan flipping my top layer across the room, lol.... it worded out great! Thank you!
Last night I thought what a shame UA-camrs speed everything up, I keep judging myself by my speed compared to their *not real* speed. Then along comes your video, showing me I am not actually slow, just real, and that's a good thing. Thank you for being real and sharing your experience :)
I have used both these methods. In my experience, not chilling and no crumb coat means more butter cream is used. I'm not a professional baker though so it might just be that I'm not as skilled at cake decorating. In my country, the ingredients for the icing is as much as the cake so I try and not use a lot of it.
Feels like I've been looking for years for a video that breaks things down this way. I was hooked at "muscle memory." Thank you!
I appreciate your honesty on your struggles. Very encouraging ☺️
Thank you so much!
So a long time ago I read a book that was Baker specific that mentioned this technique and it's been quite some time since I made a cake, and I thought perhaps I had imagined that technique. I searched on UA-cam for this technique and I'm super happy and landed on this video because it reaffirmed what I believed was something I didn't make up after all lol
Thank you for this information! I am not a great baker, but do like to make a cake once in a while for special occasions. I’m always frustrated when the finished product looks…well…not bad, but somewhat meh! These tips will be helpful! I’ve just Subscribed, and look forward to checking out your other videos.
As you may have noticed, the cake was not freshly baked. It was wraped in plastic wrap snd possibly chilled. I was taught to removed the crumbs as well as the butter fat layer after the cake has cooled. The cake is then chilled. It is true, never let the icing tool touch the cake. Only let the icing tool touch the icing. It is like spreading peanut butter on bread to prevent tearing the bread. I personally like to complete a crumb coat on my cakes.
Nobody asked for your opinion
I think you are fabulous and thank you for the information that you give so I'm just starting a at home cake business so thank you for so much helpful 😊 information 😊
Thank you for this quick tip. Definitely going to check out more of your videos.
Yes I have experienced that problem of trying to correct a tiny mistake but creating an even bigger mistake 😭
Welcome back! 😂👏🏾🙌🏾 I’m not a baker or cake decorator but I still enjoy your videos! I love creating & seeing other creators who are passionate about their work! I look forward to seeing the end result of this cake! Great work always! 😊
Aww thank you so much!!
I'm glad you showed those other bakers, this is my style too
Sending so much love to all ❤❤❤
Thank you for the tip on the angle of the scraper! I had read that if you hold it perpendicular (at a 90 degree angle) to the cake you remove icing, but if you hold it closer to the cake (less than 90 degrees, like an acute angle) it smoothes the cake. Is this true? Thanks again for a nice, straightforward video especially the tips for not crumbcoating, not everyone has time for that life!
Trying this out this week! My son wants me to make his cake. Thanfully I have 3 weeks to figure this out. Thanks!
I just bought a cake leveler because my cakes come out of the oven crooked- my oven must not be level. I’m excited about learning how to use it. I’ll try you icing technique too.
Use cake wrap strips soaked in water wrapped around your cake pans when baking. Lots of videos on cake pan strips. This prevents the cake from having that domed effect.
My oven isn't level. I have to get strips of tin foil and fold it underneath the cake pan on one side.
i'm cracking up like the crumbs on my cake 😅
Love seeing you back! Great content!
Thank you!
Been using this as a guide since I started as a cake decorator. Thank you so much!! It’s so helpful!
Glad it was helpful!
Hi it's very interesting for me bcse I'm struggling with the piping decorating when it comes to more then one icing colours, for instants button layer blue, middle white and the top colour red, how and were do you start, I've get a big help from you to use a piping bag instead of taking a flat icing knife I'm truely grateful for your help today.
Please help me with the different icing colours.
The least but not the last im watching from Namibia staying in Windhoek and I love baking and challenges.
Thank you for sharing ❤
Great explanation right down to the "cross contamination of crumbs" 😂. Thx
I learned so much!!! Thank you, me and my son gonna get it in!!!! Awesome video
Yay!! Happy to help!
Dats very great I got alot of useful ideas from here that helped solved problems of my first time icing. Wow great
Glad it was helpful!
Avocado is indeed good thanks for sharing
You’ve got it - work smarter not harder. Good job.
Best scraping advice EVER
Cake came out beautiful!!
Yay! I'm so glad you liked it!
Ohhhh I am lucky to find you. Can you please help me how to make whipping cream with double cream and icing sugar because mine always gets over whipped, also when to add colours to the whipping cream? please please help me..
I am a beginner and these are really great tips! Thank You!! ☺
You are so great. Thank you. Teach us about your label machine.
Thank you for this video. Very helpful. I always have problems with icing the cake. Can't wait to try it your way! 😊
Very helpful. Was there a tip in the bag? I couldn’t see it on my video
This was super informative and helpful, great video
YOU ARE AMAZING!! I’m a new baker but not really, if that makes sense. Lol! This helps soooo much!!
Excellent job explaining and beautiful job!
Love it! Thanks for sharing this wonderful tips!
You are so welcome!
this is the best tutorial for the cake base. ty 💜
Good ad thanks alot for taking us through this lesson, watching y from Kenya 🎉🎉🎉
Thank you for this helpful tip. By the way, I love your sweatshirt. Do you sell them?
Thank you so much for the tutorial. I struggle with decorating, but i have learnt few tricks from you now🎉
Hello about how much butter creme do you use to frost the three tier cake?
Hi does the cake need to be refrigerated and what size cake pan do you use
Wow !! Just find your video and I'm so grateful thanks for sharing
I have heard that freezing the cake layers first helps.
Does using cake from chilled or frozen cause condensation, after the they thaw, and cause issues with the frosting and stacked layers?
I'm trying to get started and this is really helps tfs newbie
WOW! That looks fantastic! 🤩
Do you ever spritz the cake with water to help achieve a smoother finish when icing??
Hi! No, I don’t.
@@TheStationBakery Thanks for the reply. I work in a bakery, but I'm not a decorator. I've seen that trick used. Was just wondering if it was just where I work or a universal, well-known thing.
Lol get a very loose brissel brush..to brush off crumbs
Clearly, I have not been using enough buttercream! How many batches of buttercream do you use for that size cake?
Love your presentation. A work of art. Thank you for the detailed instructions
Hello, love your tips especially with doing the edges after the frosting has chilled I will be trying that it takes me so long to get nice edges, take care!
Hi!! So happy to to give you an idea! Let me know how it goes and I hope to share more soon!
@@TheStationBakery Will do 🙂
Great video as well as wonderful explanation on how to frost the cake. I’m looking forward to giving it a try.😊
You are a good teacher 😁
Thank you! 😃
Thanks Kourt, So happy to see you!😊
Thank you! ❤️
woww that was soo fast.. im def gonna try this cuz i hv a habit of baking cakes at night :)) tysmm for sharing
Yes! Give it a try! It will save you so much time, especially when you have multiple cakes to work on.
Thank you you've business is already successful. GREAT TEACHER AND SKILLS ....❤ ready to succeed 😊
I just got the job as a cake decorator at Walmart your videos are helping me tremendously to prepare 🥹🥹❤️❤️
@@CaleenEvette oh wow congratulations!! 🎊 That’s so exciting!!! I’m glad my videos are helping you. 🙌🏽❤️
That’s a great idea to chill the cake to skip over the crumb coat!
I use the pipe tip number is 201 if u wanted to have line on the side of the cake 200,203 these put line on the side of the cake abd the icing pipe tip is for the smoothie icing 201 cake and also u use a flat plastic edge smooth out the icing I have been taken cake decoration classes at cake art I go there buy àlot of cake mix and butter cream icing is already made up and just use that's it saved àlot of time and their classes is awesome I use those tip and I have the hold kit like a tool box and it has all the tip inside of it and u can buy more icing tip too
Great video and thanks for explaining all the finer aspects of icing a cake. Love it!!!❤❤❤
Thank you for your clear instructions. 😊
You are so welcome!
Awesome tips! Thank you!!! ❤
I wanted to see the outcome 😌
This is Amazing!! Thank you so much for the very helpful tip! Will put it into practice for my next cake order!! Be Blessed!!
Beautiful work and excellent tips! 🤍
I love your sweatshirt! Where did you get it from? Ty
Hi! Thank you so much for showing how you did this! I like your style of being real & to the point. Thank you!
How much is the iceing marching
Awesome. Thank you for sharing.