Alicia, I didn't know you meant baking professional cakes🤗. You go girl! The cake is so beautiful. Very nice and easy to follow directions. Taking away the cream of tartar tip😉The cake looks sooo delicious. Wish I could get a slice 😂Great Video!!!
super helpful video! Quick question, did you use the same consistency of the pink icing for both the piping and spreading? Would that work or does the piping incing need to be stiffer?
I use the same consistency! But with that said it cools on its own so do not re warm it for piping 😁 just warm once when doing your final covered layer then by the time you do your piping it’s the perfect consistency for the boarders ☺️ thank you for your question!
Thank you so much! Of course I’d love to help! I used 3 pounds of butter 2cups egg whites 2cups sugar Pinch salt Add vanilla My piping bags are from a store called US Foods ☺️ I hope this helps!
The recipe: 1C soft butter 3C cake flour 1 1/4 C milk 4 eggs 1 tsp vanilla 1 C sugar 1T baking powder 1tsp salt @350F About 50mins Reversed creaming method! I did this x2 for my heart cake 😁
Such a helpful video, thank you! I’m going to be attempting a heart cake soon so these tips will hopefully come in handy❤
I am so glad! I am here if you have any questions!☺️
So beautiful. I really enjoyed it ❤
Fantastic I love it
Thank you 😁
It came out beautiful. I will be attempting to make my first heart shape cake soon so this video will definitely help.
Awesome! I hope everything goes smoothly 🥰if you have any questions on it please reach out to me I’d be happy to help you ☺️
Amazingly beautiful 😍
Thank you!
Alicia, I didn't know you meant baking professional cakes🤗. You go girl! The cake is so beautiful. Very nice and easy to follow directions. Taking away the cream of tartar tip😉The cake looks sooo delicious. Wish I could get a slice 😂Great Video!!!
Aw thank you so much! Thank you for your feedback! I’m definitely learning a lot so glad we did the challenge together☺️
super helpful video! Quick question, did you use the same consistency of the pink icing for both the piping and spreading? Would that work or does the piping incing need to be stiffer?
I use the same consistency! But with that said it cools on its own so do not re warm it for piping 😁 just warm once when doing your final covered layer then by the time you do your piping it’s the perfect consistency for the boarders ☺️ thank you for your question!
@@Pachecohernandez_ thank you for the quick response!
Your cake came out beautifully! 😍
If you don’t mind me asking, how much butter did you use and where’d you get your piping bags? TYIA! 🤗
Thank you so much!
Of course I’d love to help!
I used
3 pounds of butter
2cups egg whites
2cups sugar
Pinch salt
Add vanilla
My piping bags are from a store called US Foods ☺️ I hope this helps!
Not sure if I missed it but how many batches of batter did you use?
Yeah I mentioned it super fast, i used 2 batches but I only had one heart pan so I didn’t show the other one 😁
@@Pachecohernandez_ ok ty
Wath cream recepie use you
My filling is
1C heavy cream with 2T sugar and some vanilla
The frosting is Swiss meringue buttercream ☺️
Where did you get so much vanilla extract? Here in Germany it’s so expensive :/
It is really expensive here too for pure vanilla that little bottle was like $30 dollars us
@@Pachecohernandez_ Oh I didn’t knew
Which recipe did you use
The recipe:
1C soft butter
3C cake flour
1 1/4 C milk
4 eggs
1 tsp vanilla
1 C sugar
1T baking powder
1tsp salt
@350F
About 50mins
Reversed creaming method!
I did this x2 for my heart cake 😁
Did you use pasteurised egg whites ?
Yes they are pasteurized, they work really well instead of using fresh ☺️
@@Pachecohernandez_ ok thought so, you don’t need to heat them as their safe to consume
Ooooooh really? Thank you! The heating also helps the sugar dissolve but that is great to know! It can def save time 😊
ua-cam.com/video/bdwOSVdDIes/v-deo.htmlsi=uXvn57cb2wv6O4Ed
Another tutorial ua-cam.com/video/4CFLe1LiHbQ/v-deo.htmlsi=rPcvcFhdG3a6Mi5X