Awesome, I see these colouring pages are all the rage and I immediately thought how can they be utilised for cake decorating and then bam here you are, cannot wait to try this out.
Your transfer is beautiful. And it touches the cake board. Is there a way to attach a transfer to the side of the cake that isn't large enough to touch the cake board?
Colouring Swiss meringue can be achieved if you add some powered sugar to your recipe after whipping to the meringue stage.this helps carry the colour.
You really artist and your business very magnificence and excellence Thank you for this beautiful Video, 😍😍 I asked I described spongy cake and the High Tortat
+Cassity ART Because if the height of the cake, I would treat it as 2-tiers... cut in horizontally about halfway down, then proceed to cut slices from the top portion. Then go on to slice the bottom half that remains :)
+Ornella Maraj Yes! I had actually intended to film a buttercream transfer on a round right after this video, but my schedule got away from me. I do still have it on my video list, should be coming up in the near future, stay tuned :)
+Mubeena Meeran Any type of buttercream that is made with ALL butter will work (no shortening), my favorite is SMBC. I'm not sure what butter paper is, but any water resistant, non-stick paper should work as a transfer sheet. You want it to be somewhat water resistant to mitigate wrinkles in the surface :)
Hi. Very nice cake! I want to confirm, you are using swiss meringue buttercream (SMBC) and not traditional buttercream icing... correct? I have just recently tried doing a transfer with traditional buttercream, but my husband said that while it turned out AMAZING, it was very sweet... and I got to thinking... could one make it and have it work out with SMBC? Thanks
Hi, Renee. I've watched this tutorial so many times that I really need to try this technique. Since I'm just doing it for practice, I'd like to use a less-expensive buttercream (ie, subbing shortening for butter). Would you recommend sticking with the SMBC because the high butter content will freeze more easily? Thank you. T
Shortening doesn't tend to freeze as hard, it usually remains at least a little bit flexible. It *should* be okay... Most butter-based recipes will work great. It doesn't have to be SMBC. Even if you us 50/50 shortening/butter it should work just fine. Hope that helps!
I have done the sides of a round cake before, All I did was I made the design in four pieces so it was easier to put around the cake. I did my design on my wax paper like normal but then I put the transfer on before it was frozen. I then stuck the whole cake in the freezer and let it freeze and then I pulled off the paper. It worked very well
I'm sorry, this cake was several years ago and I don't remember the exact quantities. I reserve some meringue when I'm making my SMBC when i need to color the buttercream. For the black I would take maybe a Tbsp of the meringue and heavily saturate it with the black gel color (I use Americolor gel), then use that to color the SMBC. Didn't need much black for this design, maybe 1/4 - 1/3 cup with the saturated tbsp of colored meringue to achieve the black? I'm sorry, this is just a guess. I would start with the black, that way if it wasn't dark enough I could take more meringue, color it and add that to deepen the color. The lighter colors won't need as much.
Hmmm... I understand that concern... the black detailing on this cake is not very much. But, while you need to saturate the meringue with the black- you want the meringue to be a deep black color, that amount is then spread throughout the amount of SMBC you are coloring. I'm trying to recall how much black coloring I would use, but I do it by eye. By heavily saturated, my intention is to get the meringue black- not a charcoal gray (like I would do with a royal icing for example) and then let the color deepen over time. I'm sorry, I feel like that isn't much help! While I wouldn't ice an entire cake with SMBC colored this way, for detail work, I don't think it's quite enough black to notice the bitter taste. You could always add some melted dark chocolate first and then color that, you won't need as much black. That is what I would do if I, for some reason, needed a lot of black icing on my cake.
@@reneeconner thanks so much for you help. I tried a version with melted chocolate before and it wasnt too successful. I did not have black cocoa powder. I used a tiny amount of black food color powder then added small bits of gel to the meringue. At this stage it is fairly dark, not quite black but I could live with it. Thanks again for your response, you're a gem!
LauraJean168 Yes! Ganache would work beautifully... You can absolutely use this transfer technique with royal icing- just let the colors dry between each step so the colors don't bleed. I'm not sure I would use royal icing as a complete panel on the side of a cake- you would want to remove it before cutting because royal icing is hard. Also, I wouldn't put royal icing directly on buttercream, but this technique would be great to make royal icing decorations for a fondant cake or cookies!
Cakes Cupcakes I'm working on a video demonstrating techniques for coloring SMBC (including my "secret" method, lol). It should be up next week or the week after at the latest. If you are a member of the SugarEd Online cake school, the SMBC video I did with Sharon shows many of the techniques... I'll post here when my UA-cam video is up :)
What happens if i use regular buttercream instead of SMBC? HEEELP! I read this kind of buttercream doesnt resist high temperatures! I live in a place with 32°C i need to make a mandala cake with this tecniche.
You can use any buttercream that will get hard when chilled, usually it will need to be made with at least 50% if not completely butter so it will get hard enough to release from the parchment.
"And that's it!" This is a masterpiece and you made it look effortless.
Awesome, I see these colouring pages are all the rage and I immediately thought how can they be utilised for cake decorating and then bam here you are, cannot wait to try this out.
You have an insane amount of patience and that is awesome.
Beautiful !! this is great for people who aren't that experienced with decorating straight on the cake ,, thanks for sharing
Absolutely gorgeous Renee.
+Haniela's Thank you, Hani!
This is beautiful!! I love that you're posting weekly now! ;)
pls do more like these with different color combinations... i love this design alot
This is such a cool technique, I love it Renee!
+SUGARCODER Thank you!
Beautifully mastered!! Thank you so much for a great tutorial ❤️😊
❤️❤️ You're welcome!!
U r an artist!! Love it!! Happy to discover ur channel
What a great cake!
Montreal Confections Thank you :)
Gorgeous cake. Thanks for sharing.
Your transfer is beautiful. And it touches the cake board. Is there a way to attach a transfer to the side of the cake that isn't large enough to touch the cake board?
beautiful!
+Gretchen's Bakery Thank you!!
Stunning!
+Brenda Pierce Thank you!
Colouring Swiss meringue can be achieved if you add some powered sugar to your recipe after whipping to the meringue stage.this helps carry the colour.
Have you ever coloured smbc black? If so can you state your steps as far as adding the powdered sugar? And do you mean confectioner's sugar?
I forgot to add how much powdered sugar do you add?
Fantastic idea.. dear... ♡♡♡♡ Just love You n your work..
Very cute idea!
Excelente trabajo, precioso!!
Thank you for this! This is so pretty!
Stunning!!
Hi Renee- I love this! Question for you: Can This technique be used with royal icing instead for a topper? Thanks
You really artist and your business very magnificence and excellence Thank you for this beautiful Video, 😍😍 I asked I described spongy cake and the High Tortat
Amazing and elegant!!
Great tutorial. I wasn't sure if I could use the frozen method on the side of a cake or not. Is it possible to do it in a round cake?
+Amber Miller It is! I am actually planning to film a tutorial either next week or the week after... should be up by the end of November!
Your work is gorgeous
I love how it looks like a difficult piece to make
can you please show us how to make a car cake
maz khatun Thank you for your sweet comment! I will add "car cake" to my list of future projects :)
very cool! how would you cut and serve this cake? really love the colors
+Cassity ART Because if the height of the cake, I would treat it as 2-tiers... cut in horizontally about halfway down, then proceed to cut slices from the top portion. Then go on to slice the bottom half that remains :)
Wow Beautiful i love it. Can you do a video on a circle (round)cake with buttercream transfer Please.
+Ornella Maraj Yes! I had actually intended to film a buttercream transfer on a round right after this video, but my schedule got away from me. I do still have it on my video list, should be coming up in the near future, stay tuned :)
+Renee Conner Thank you can't wait to see that. I am excited.
Beautiful
wow.......so beautiful.....
Lovely tutorial I have doubt what type of buttercream can I use instead of smbc? Can I use butter paper rather than parchement for transfer sheet
+Mubeena Meeran Any type of buttercream that is made with ALL butter will work (no shortening), my favorite is SMBC. I'm not sure what butter paper is, but any water resistant, non-stick paper should work as a transfer sheet. You want it to be somewhat water resistant to mitigate wrinkles in the surface :)
Very pretty! Thanks for that
helenjzk Killick Thank you!
Hi. Very nice cake! I want to confirm, you are using swiss meringue buttercream (SMBC) and not traditional buttercream icing... correct? I have just recently tried doing a transfer with traditional buttercream, but my husband said that while it turned out AMAZING, it was very sweet... and I got to thinking... could one make it and have it work out with SMBC?
Thanks
Hi, Renee. I've watched this tutorial so many times that I really need to try this technique. Since I'm just doing it for practice, I'd like to use a less-expensive buttercream (ie, subbing shortening for butter). Would you recommend sticking with the SMBC because the high butter content will freeze more easily? Thank you. T
Shortening doesn't tend to freeze as hard, it usually remains at least a little bit flexible. It *should* be okay... Most butter-based recipes will work great. It doesn't have to be SMBC. Even if you us 50/50 shortening/butter it should work just fine. Hope that helps!
Amazing
Can you please show us how to stencil on a buttercream round cake?
I have done the sides of a round cake before, All I did was I made the design in four pieces so it was easier to put around the cake. I did my design on my wax paper like normal but then I put the transfer on before it was frozen. I then stuck the whole cake in the freezer and let it freeze and then I pulled off the paper. It worked very well
Can you give the exact quantities you use - buttercream etc to achieve the black smbc?
I'm sorry, this cake was several years ago and I don't remember the exact quantities. I reserve some meringue when I'm making my SMBC when i need to color the buttercream. For the black I would take maybe a Tbsp of the meringue and heavily saturate it with the black gel color (I use Americolor gel), then use that to color the SMBC. Didn't need much black for this design, maybe 1/4 - 1/3 cup with the saturated tbsp of colored meringue to achieve the black? I'm sorry, this is just a guess. I would start with the black, that way if it wasn't dark enough I could take more meringue, color it and add that to deepen the color. The lighter colors won't need as much.
@@reneeconner thank you. My only concern is the bitterness, since you say you saturate it with black. Will try it to see how it works
Hmmm... I understand that concern... the black detailing on this cake is not very much. But, while you need to saturate the meringue with the black- you want the meringue to be a deep black color, that amount is then spread throughout the amount of SMBC you are coloring. I'm trying to recall how much black coloring I would use, but I do it by eye. By heavily saturated, my intention is to get the meringue black- not a charcoal gray (like I would do with a royal icing for example) and then let the color deepen over time. I'm sorry, I feel like that isn't much help! While I wouldn't ice an entire cake with SMBC colored this way, for detail work, I don't think it's quite enough black to notice the bitter taste. You could always add some melted dark chocolate first and then color that, you won't need as much black. That is what I would do if I, for some reason, needed a lot of black icing on my cake.
@@reneeconner thanks so much for you help. I tried a version with melted chocolate before and it wasnt too successful. I did not have black cocoa powder. I used a tiny amount of black food color powder then added small bits of gel to the meringue. At this stage it is fairly dark, not quite black but I could live with it. Thanks again for your response, you're a gem!
love this!!!
Waouuuu!!!!! 😻😻😻😻❤️❤️❤️❤️
Could this work with ganache or royal icing too?
LauraJean168 Yes! Ganache would work beautifully... You can absolutely use this transfer technique with royal icing- just let the colors dry between each step so the colors don't bleed. I'm not sure I would use royal icing as a complete panel on the side of a cake- you would want to remove it before cutting because royal icing is hard. Also, I wouldn't put royal icing directly on buttercream, but this technique would be great to make royal icing decorations for a fondant cake or cookies!
Beautiful!!
Love this!
Hey, Do you freeze them in the freezer( where you keep the icecream) or just in the fridge? u know around 4C?
Very nice
Damn, that's impressive!
thank you😊
Wow....
can be done with ganache ???
+Rabab Haggag I don't see why not! Just be careful about working quickly- especially if you chill the piece in between steps!
Thanks
when this thaws does it get soggy
+sweetchem No, it just goes back to the regular texture of buttercream.
❤️❤️❤️
how do you make the black ty
Cakes Cupcakes I'm working on a video demonstrating techniques for coloring SMBC (including my "secret" method, lol). It should be up next week or the week after at the latest. If you are a member of the SugarEd Online cake school, the SMBC video I did with Sharon shows many of the techniques... I'll post here when my UA-cam video is up :)
its like coloring with frosting
+Alicia Azevedo Yes! Exactly! :)
great work ;-)
What happens if i use regular buttercream instead of SMBC? HEEELP! I read this kind of buttercream doesnt resist high temperatures! I live in a place with 32°C i need to make a mandala cake with this tecniche.
You can use any buttercream that will get hard when chilled, usually it will need to be made with at least 50% if not completely butter so it will get hard enough to release from the parchment.
Renee Conner thanks!!!!
I love your videos!
Lots of love from Acapulco, México 😉
Good the cake
thanks in fact it looks very , very expensive, in dollars how much???......
♡
Beautiful