My mouth literally dropped 🫨 (twice!). I’ve seen so many baker’s videos (home-bakers and professional) using acrylic disks, but your work here is impeccable! I don’t often comment on videos, but I must tell you that I wish I could come to Nigeria to be your student, or even just to watch you work! Thank you so much for posting this. You are brilliant, and again, thank you!
I don't usually comment on videos, but you have impressed me so much, the detail and information you have given is exactly what I needed!! I have watched so many videos like yours but yours is by far the best so thank you, x
Wow!! Thank you so much for this video!!! It never occurs to me to remove acrylic discs with a thread!! and I see that it is a very good idea! I will try this technique tomorrow! 😉🙏🏻
So brilliant ma'am. I'm grateful I came across this page. This is really helpful. I'd love if you give a short tutorial on the buttercream you used in this video.. God increase you ma 🙏❤❤
You did a really good job teaching this technique, I've been verrrry happy with some cake combs I bought for making striped cakes with buttercream, the stripes come out so heavenly perfect compared to whipped cream icing. So I would be doing thick icing for the sides anyhow... I can try the thread release trick, but would parchment paper between the icing and the acrylic disc work, especially if you chilled the cake to firm the frosting up?
I don’t understand when people use such thick cakes and don’t tort them into two layers. The frosting to cake ratio seems so off when the cake layers are so thick. I love your technique here.
Hello!! Thank you so much for your message, I currently have an active online class on buttercream. Here is a link to it. selar.co/Modernbuttercreamandmarbling
Its a no crust buttercream made with real butter, less than 5mins in the freezer is enough to firm it up. It will only run if its left there for like 30mins or more
For strong colours that may tend to sweat, when you refrigerate, how do you over come that being that you have to firm up the cake before removing the disk?
Its a no crust buttercream made with real butter, less than 5mins in the freezer is enough to firm it up. It will only run if its left there for like 30mins or more, also ensure the room temperature is not warm, I always work in an air conditioned room because Nigerian weather is quite humid.
This was really helpful Thank you so much for impacting more knowledge on us Please I also have a question, your butter cream do you mix with your hand or a mixer because the lady that taught me said we must mix with our hand and that mixer makes ur butter cream sweat and fall
My first attempt at using the acrylic discs to ice my cake was a disaster. Everything went well up until the point to use the thread to remove the disc. The first time the thread cut off the middle part of the icing on top of the cake. I was surprised because I angled the thread upward as I was sliding it through. The second time, the string broke under the disc in the middle of the process….🤦🏽♀️please help. Any tips? Thank you.
Great tips on using the disc and removing it and using the bench scraper. Thank you ❤
My mouth literally dropped 🫨 (twice!). I’ve seen so many baker’s videos (home-bakers and professional) using acrylic disks, but your work here is impeccable! I don’t often comment on videos, but I must tell you that I wish I could come to Nigeria to be your student, or even just to watch you work! Thank you so much for posting this. You are brilliant, and again, thank you!
Oh wow, thanks for this beautiful reply ❤️
@@cakesbyl.agood morning, thank for this very detailed tutorial. Pls do you have online classes?
I don't usually comment on videos, but you have impressed me so much, the detail and information you have given is exactly what I needed!! I have watched so many videos like yours but yours is by far the best so thank you, x
Thank you so much! your message means a lot! kindly subscribe.
That was one of the best tutorials I have ever watched. I can't wait to try our your thread technique!
Very good tutorial, thank you
This is the best video I’ve seen on cake disks! So perfect
God bless you momma for this video, more wisdom by His Grace
Wow!! Thank you so much for this video!!! It never occurs to me to remove acrylic discs with a thread!! and I see that it is a very good idea! I will try this technique tomorrow! 😉🙏🏻
You are such a cake guru.
This the video I need and more.
May God in his infinite mercies bless you tremendously for sharing this.
Amen! Thank you so much ❤️
Best video ever. So many great tips. Thank you
Lovely
So brilliant ma'am. I'm grateful I came across this page.
This is really helpful. I'd love if you give a short tutorial on the buttercream you used in this video.. God increase you ma 🙏❤❤
Beste video ever, you just gained a subscriber
This is a highly treasured technique. Thanks so much for sharing
My pleasure 🙏
@@cakesbyl.a beautiful tutorial…. The best
You're amazing,thanks for putting me through this session.
Such a pleasure 🙏
A wonderful tutorial....perfect
So happy I came across your video I understand now I like the thread technique thank you so much
Tnk u so much I enjoyed every bit of it can't wait to watch your new video
Wow your skills!!!! 🙌
ESTOY SUSCRITA YA
Wow great technique, thank you , had to subscribe.
You did a really good job teaching this technique, I've been verrrry happy with some cake combs I bought for making striped cakes with buttercream, the stripes come out so heavenly perfect compared to whipped cream icing. So I would be doing thick icing for the sides anyhow...
I can try the thread release trick, but would parchment paper between the icing and the acrylic disc work, especially if you chilled the cake to firm the frosting up?
More than enjoyed kra
Thank you so much
I really enjoyed the teaching.
Glad you enjoyed it!
I don’t understand when people use such thick cakes and don’t tort them into two layers. The frosting to cake ratio seems so off when the cake layers are so thick. I love your technique here.
Love the thread trick.
God bless u ma.This was very educative.Can this technique work with just red velvet n chocolate cakes?
This is beautiful. Thanks for the impact
Wow lovely thank you so much 😊
Can you use fresh cream or finowhip
Good job maam
Thank you so much ❤️
Thank you for the detailed tuturial
Glad it was helpful!
Please l want to learn the physical class I don't want online class, l stay in Abuja, please which side do you stay?
Thank you so much. This is so helpful
Beautiful work!!!!!!!!!!
Thankbyou so much!
Beautiful work thanks for sharing ,ma your location please I will like to visit you one day.
Hey again can you please make a butter cream tutorial! This butter cream looks awesome..hi from Trinidad and Tobago (the Carribbean)
Hello!! Thank you so much for your message, I currently have an active online class on buttercream. Here is a link to it. selar.co/Modernbuttercreamandmarbling
What is that orange thing called?
Thanks for the information, can u use this method for whipped cream?
Boss Lady...Thanks ma
Good job Ma'am. With our weather in Nigeria,won't the buttercream sweat when it get to room temperature?
Its a no crust buttercream made with real butter, less than 5mins in the freezer is enough to firm it up. It will only run if its left there for like 30mins or more
@@cakesbyl.a thank you ma'am
Removing the disc wowed me ooo
Sorry, can I contact you to get a set of acrylic disc in Bayelsa state?
Please can you teach how to use the leveler the red one you used after placing the upper acrylic disc
How do I combat my buttercream sweating when I bring it out of the fridge?
thank you Miss.....
You are welcome ❤️
What size disc exactly are you using? Is it a 6.25"?
It is a 6.5 disc, I always still have to trim my cakes a lot when I use 6.25 so I just use .5 more.
Thank You 😊
Good job ma, very helpful. May I ask what type of butter do you use I can see the butter cream more lighter than the one I use to make
Ambassador butter
For strong colours that may tend to sweat, when you refrigerate, how do you over come that being that you have to firm up the cake before removing the disk?
Its a no crust buttercream made with real butter, less than 5mins in the freezer is enough to firm it up. It will only run if its left there for like 30mins or more, also ensure the room temperature is not warm, I always work in an air conditioned room because Nigerian weather is quite humid.
Acrylic discs are pretty expensive can I use a cake tear separator instead of the acrylic discs
Thanks for sharing ma. As a startup baker who doesn't have a refrigerator yet, what other alternative can I use?
A refrigerator is compulsory for this process
Thanks for the tutorial. What are the sizes of acrylic disc and their prices. I want to buy different sizes please?
Kindly message us on our business line 🙏
Pls ma, how can i make or get a white buttercream
This was really helpful
Thank you so much for impacting more knowledge on us
Please I also have a question, your butter cream do you mix with your hand or a mixer because the lady that taught me said we must mix with our hand and that mixer makes ur butter cream sweat and fall
I mix with mixer always!!
The lady that taught you LIED!
Mix with your mixer has nothing to do with cake sweat and fall
This buttercream is made with real butter not margarine
Can i use this method with whipped cream ?
No unfortunately
Where can I get the acrylic discs ma?
Did you use margarine or unsalted butter for frosting?
Unsalted butter.
Very good initiative. Please can I have the acrilique disc. I am Cameroonian. Can you help me to have this. It's not available in my country
Sure! Kindly send a WhatsApp message. You will find us on Instagram @Cakes_by_la
@@cakesbyl.a Please what is your what's app
Please can the acrylic disc be used on Swiss meringue buttercream?
Yes!
My first attempt at using the acrylic discs to ice my cake was a disaster. Everything went well up until the point to use the thread to remove the disc. The first time the thread cut off the middle part of the icing on top of the cake. I was surprised because I angled the thread upward as I was sliding it through. The second time, the string broke under the disc in the middle of the process….🤦🏽♀️please help. Any tips? Thank you.
I replied to same on Instagram, I guess it's the same person
@@cakesbyl.a yes I was freaking out but I’ll try again 😅😅😅
Legendas em português flor❤️🇧🇷🍰
Pls do you have outlets in Ghana I want some of the acrylic disk to buy
Seriously ooo sis
Kindly contact fatsal cakes,I'm not sure if there is more left in stock.
Thank you for sharing ma. Please what sizes of discs did you use?
6.5
@@cakesbyl.a thank you for responding ma
Please many inches is the discs and the cake
Cake is 6inches and the disc is 6.5
Thanks alot
Happy to help
Please can I know your buttercream recipe?
hello, i have a paid online class for that, you can reach us on instagram for details.
but you pretty much can use either swiss or italian meringue buttercream for this technique.
Lovely