FLIP YOUR CAKE TO GET SHARP EDGES! │ SHARP EDGES ON A BUTTERCREAM CAKE │ CAKES BY MK
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- Опубліковано 4 жов 2024
- Getting sharp edges on a buttercream cake can be a mission! There are many different methods out there on how you can achieve a sharp buttercream look, but today I'm going to be sharing with you guys my favourite method, which I find gives me the best results :). Hope you enjoy this tutorial!
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Swiss meringue buttercream: • How to make SWISS MERI...
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Thanks for watching!
What an amazing young and inspirational woman - keep up the cake decorating MK.
Ohh that is so kind of you to say Lesley! Thank you so much for the support :)
Just found your channel, you are a great teacher!
I really appreciate your generosity in sharing your knowledge with us. Thank-you. I read a book by a local cake maker and she made quite a feature of the sharp edges. But then you had to pay A LOT of money for a tutorial on how to do them. Good luck to her but a big thankyou to you for explaining your techniques so clearly and comprehensively.
M your tutorials are fantastic. So extremely well explained. Brilliant. So inspirational
Aww thank you so much Lynn, your positive feedback really means a lot! :)
Thank you so much MK. I tried this method and it completely changed my cake decorating life... Loving it... !! Keep up the good work 😍😍😍
You're so welcome! So glad to hear the method worked for you, and thank you so much for the support :)
Beautiful work as always and excellent explanation!!
You make amazing videos. Thank you so much. I am a first time cake maker to this magnitude and your tutorials are perfect. I am a visual learner and I am making a rainbow birthday cake for my daughter's 8th birthday thanks to your videos. Thank you! Thank you! Thank you!
Thanks a lot for such videos. You provide clear and honest instructions. I got very good result by following your videos and honestly you are really a great person. Thanks a lot once again.
I love every videos you shared on your channel. You have such an informative videos and it’s really precious for beginners like me. I love to learn decorate a cake and i got so much information from your video. Thank you! Greetings from Indonesia. May Allah always bless you!!❤️
Thank you so much for your lovely comment Lutfiyah! I am so glad to hear that you're enjoying the videos, and that you've learned some helpful information along the way! Love from New Zealand to Indonesia :)
Beautiful! I love your videos !! can you do a video tutorial for sharp edges on square or rectangular cake please 😁
Thank you so much! So glad to hear you're enjoying the videos :). And thank you for the suggestion will keep it in mind for future videos :)
I love how you explain everything so simply!
I wish I found your channel sooner your so inspirational!!
I just discovered your channel after watching numerous videos on UA-cam. I like the way that you took your time to explain everything and the use of colours.. Thank you once again.
Thank you so much for your kind words Donald! Glad to hear you're enjoying the videos :)
You are so talented. I love how your videos easy to follow and anyone can make it
Such a WONDERFUL tips!!! I’m really thankful 😩💕
Beautiful.
This trick definitely works, but omg this are so many steps that take extra time.
Although I get a very similar result (if not the same) by only using my cake-card without any flipping and no extra chilling in the fridge, I'd like to say that I like your videos.
Have a nice day ^^
Ariana
Hi Ariana :). Haha yes this technique does have a lot of steps involved! Your technique sounds great and it looks like you're achieving some great results too. Glad to hear you're enjoying the videos - thank you for the support! :)
I love your classes!
LOTTA WORK!!!!!!!!!
I love your videos and your accent so much!!
I will certainly try these methods
Thank you so much! So glad to hear you're enjoying the videos, and good luck with your cakes! :)
I love your work so much! It’s so tasteful and sleek. Definitely a new favorite baking channel of mine 💜
Thanks so much Jordan! Glad to hear you're enjoying the videos :D
Absolute genius!! Ive been free-handing it like a dummy! F*cking AMAZING idea and technique!
Haha glad you liked this technique! :)
Awesome
Your videos are amazing! Can't wait to try that technic :)
Brilliant!!!
Love this I'm going to try it this weekend
Good luck with this Lillian I'm sure you'll do awesome! :)
So clever! 👏👏👏
Great job xx
Thank you Lamya :)
Slmz mk.. 😍Those edges😍omg it looks so simple to dodefinately going to try it. I was wondering if i want to place my 8inch cake on a 10inch board after its iced, how do i go about doing that? Can i follow all you steps in your video but for the 8inch board that you put on your cake, can i wrap that in baking paper and remove after? Would that work? Please advise🤗 much much appreciated, thank you so much for the wonderful videos😘
As always you are the best.
Aww that is very kind of you to say! Thank you :)
Ill gonna try this method... i am using acrylic for my cakes but i have a hard time removing the bottom acrylic when transfering the cake to the final cake drum... thank u
Awesome tips!
Glad you found them helpful Zaynab! :D
Thank you 🌹🌹🌹
That’s so clever 🤓
Great job
Thank you! :)
Thank you so much for sharing such valuable information please tell me how you get your icing in such a deep color as I find if I use too much color it alters the taste
Hi Minnie! So glad to hear you're enjoying the content :D And check out my bright buttercream hack video :)
Your videos r lovely ❤❤
Hi MK....i really really love ur all videos...my only request to u is plzzzzz upload a video of deep red frosting....😍🙏
Thanks so much for the great feedback! And yes sure I'll keep that suggestion in mind for future videos :)
well explained thanks u.
No problem! Glad you found the video helpful :)
Hi...MK..it's my humble request to u if u can make a detailed video on #RED SWISSMERINGUE FRISTING....PLZZZZZ 🙏🙏🙏🙏
Hi there! I made a video called bright buttercream hack which may help you get bright red frosting :D
Thanks your tips. Can you sent your butter cream recipe?
Thanks for the video this is so neat and beautiful..... Please why do cake melt down when you pop it in the freezer?
Thank you so much! :) And hmm I'm not quite sure what you mean - are you referring to the condensation that can occur when you take it out of the fridge/freezer? :)
This is probably a stupid question but does this technique work with American buttercream?
How much sugar syrup is the ideal quantity for each cake layer? Does the cake ever becomes too soggey if the syrup is added in excess?
Is the Simple Syrup really necessary??
Superb 👌
Thank you :)
MashaAllah ❤️
Is the orange icing the Swiss meringue buttercream or with another recipe?
Hi there! Yes the orange is vanilla Swiss meringue buttercream that I coloured with gel colour :)
@@CakesbyMK Thank you for informing :)
Hey mk! Love your videos !!!!! Question was the orange buttercream a ABC? Or Swiss meringue? Also which is better to work with? For firmness
Hi there! So glad to hear you're enjoying the videos :D. I used a Swiss meringue in this video, and both are pretty good as stable buttercreams, but I prefer to use a Swiss meringue buttercream because taste wise it's not as sweet as an ABC, and I find it easier to shape/smooth out but this is a matter of preference :)
Good day ma'am
Please I just wanted to Know the recipe you use for your butter cream because mine always sweat when I put it in the fridge
Hi there! I use Swiss meringue buttercream which is linked in the description box :). When a cake sweats it's not necessarily the recipe, it's most likely to do with the change in temperature so condensation occurs. The best way to prevent this is to ensure the room that you're working in isn't too hot, otherwise the cake will sweat once taken out of the fridge. Hope that helps :)
This is amazing. I noticed your buttercream is bright orange - a colour I'm desperately trying to get right especially with Halloween around the corner...how do you do it?!
@The Frosting Files I’ve tried Wilton! Just doesn’t work. But I do mix red and yellow. Are you talking about the actual orange Wilton colour pot?
Hi there! Thanks so much :). As The Frosting Files has kindly mentioned, gel colours are great! I generally use Chefmaster colours, and to get the bright orange I used a neon bright orange, added the tiniest bit of black to deepen it slightly, and then the most important thing is I left it overnight to allow the colour to really come through then used it the next day. Giving the colours some time to develop really makes a world of difference when it comes to achieving bright/deep colours. Hope that helps! :)
@@CakesbyMK brilliant! Thank you so much. May you continue with your success iA, ameen !
Love your videos!! What kind of smoothers do you use??? I need reg sized and larger sized ones. Similiar to what you use in your videos.
Hello Jessica! So glad to hear you're enjoying the videos :). I use either acrylic or steel cake scrapers. The one I use in this video is by a brand called Cake Craft and they work really great!
Thanx for the video!!! What size is your disk?
Hi there! You're welcome :). Do you mean the acrylic disk? If so, I think it was 12 inches. Anything a few inches larger than the cake size will work fine :)
Hi, this is a great video. Where abouts is your cake scraper from? 😊
Glad to hear you enjoyed the video :)
The cake scraper is from a company called Cake Craft. It's an acrylic scraper, and I got it from an online shop in New Zealand called www.cakewarehouse.co.nz. I can't seem to find it on Amazon, but maybe you can google it to see where your nearest stockist is, based on your location. Hope that helps! :)
If your locates in the USA cakesafe sells all kinds of acrylics and they are reasonably priced. The owners are awesome to work with
I am terrified making this icing :( its very difficult to make. I don’t have a recipe (using cup measurements). Can I use american buttercream instead? New in your channel and in love with it. Take care!
Hello Jenny! Yes you can definitely use American buttercream :). Swiss meringue buttercream can look pretty intimidating - but I promise you it isn't too difficult! If you'd like to give it a go I have a recipe here that has some cup measurements which may help: www.cakesbymk.com/post/perfect-swiss-meringue-buttercream
Cakes by MK again; you are so humble and sweet. Thank you so much
@@jennymarie8752 Aww thank you so much for your kindness :)
Wow this is so smooth and flawless. Your buttercream seems so good. Whenever I made buttercream icing , and once removed from the fridge after spreading it on my cake it always sticks back instead of setting on the cake smoothly. Do u have any tips please?
Thanks Manisha! :) Hmmm I'm not quite sure what you mean by sticking back, but when it comes to a buttercream for smoothing a cake then I would say make sure your buttercream has been whipped well and is nice and smooth before applying it to the cake. Also, if your buttercream has been sitting for a couple of hours, then re-whip it on a low speed to remove any air bubbles before applying it to your cake. Hope these tips help :)
Cakes by MK sorry I should have been more précised when asking the question.my buttercream frosting doesn’t always set very firmly even after I’ve done the crumb coat and take it out of the fridge its not hard and smooth. So if you touch the cake you will easily have the buttercream on your hands ☺️
@@manishaf8621 not a problem at all it can be hard explaining things in writing :) - ahhh I see what you mean. This is most likely due to the type of frosting you're using. Are you using a whipped cream frosting? A whipped cream frosting don't set as hard as an american or swiss meringue buttercream frosting even when placed in the fridge. If you are using an american or SMBC frosting, then perhaps the recipe you're using doesn't have enough butter in it. I have two recipes up on my blog at www.cakesbymk.com that you can try out and they're the ones I use to ice all my cakes :)
What kind of cake u use for most of your cakes. Is it sponge cake n normal butter cake
Hi Shaznin! Most cakes I use are a combination of butter/oil cakes. You can find some of my recipes up on my blog at www.cakesbymk.com :)
Masha allah
Sisi I didn't have cake card
Wt am I do pls reply
Thank you so much! :) And hmmm you could use an acrylic disk - you just need to make sure your cake is really cold when removing the disk :)
Whats the transparent liquid that you put on the cake before applying the butter Cream?
Hi there! That's called simple syrup. I have a video on it up on my channel - if you search simple syrup it should come up :)
@@CakesbyMK Hi! Thankyou, ill check it out🌟
Pls will freezing the cake cause it to sweat?
Hi there! The cake will sweat if the change in temperature is too rapid, so hotter climates are more susceptible to this. Best thing to do is try and temperature control the room you are decorating your cake in as much as you can (e.g. turning on an a/c). Hope that helps :)
In a country where climate is hot n humid is it ok to put the cake n fridge n take it out. Cos wont it b moist with water like
Hello Shaznin! Do you mean your cake layers before you stack them? If so, then it's best not to keep the bare cake in the fridge as this will dry out the cake, however you can freeze them and then just let them thaw out when you want to use them. If the cake is covered with buttercream, then it's fine to put it in the fridge as the buttercream acts as a barrier that locks in all the moisture. Hope that helps :)
Thank you. Yes i meant after icing it. After layerg it out with butter cream.
And also one more thing pls, can we use swiss meringue butter cream also when climate is very hot? Will it melt?
@@shazninaroos1292 yes sure swiss meringue buttercream is a good stable buttercream so it will work well. Just ensure you keep your cake refrigerated before your event :)
@@CakesbyMK Thank you
When removing the discs, there are cracks in the cream, why does this happen, can you please inform😔🙏
Hi there! Hmmm it could be because the layer of buttercream on the top of the cake is too thin, or because the acrylic disk isn't easily sliding off the top of the cake. Remember to use baking paper to cover up the disks so that they slide off easily :)
Please what was the exert measurement for the swiss meringue for this video
Sure! The quantity will be different based on the size of cake you are making, but in this video I made an 8 inch 3 layer cake, and I used 2x the swiss meringue buttercream recipe that is up on my blog :) you can find the recipe here: www.cakesbymk.com/post/perfect-swiss-meringue-buttercream
Hope that helps!
What buttercream is this? Thanks
Hi there! This is Swiss meringue buttercream :)
How do you get the naked cake look with out the crumbs 😩
Hi there! I've done a tutorial on how to make a semi-naked cake with some tips and tricks on there :) here is the link if you wanted to check it out: ua-cam.com/video/kZyPclRssFQ/v-deo.html
How do yo mix your colors pleas help me
Hi there! I use a gel food colour, and allow the buttercream to sit for a few hours before I use it to allow the colours some time to develop. Just remember to re whip your buttercream before you use it to remove any air bubbles. Hope that helps :)
Not sure I understand this unnecessary step with flipping the cake over? 🤔
Hi there! Good question - this is only necessary if you don't have a flat board exactly the same size/shape as the cake you're making (otherwise you won't be able to scrape the cake smoothly). If you do, then you don't need to flip the cake :). Flipping the cake also helps to get the top nice and flat :)
I don’t think i can ever use this technique. Whenever i take my cake out of fridge, it will start to sweat, A LOT..! 😄 the condensation is crazy. Within 15 minutes, the condensation will start to drip down from the side to the bottom. Always have to clean my cake board with paper towel to absorb the wet part on the cake board 😭😭😭😭 any tips on this issue?
Ahh yes condensation can be a problem particularly in warmer climates! So the reason condensation occurs is because the change in temperature is too rapid. The best way to prevent this is to have a climate controlled room (which is not always easy), but even keeping the air conditioning on in the room you're decorating your cake in can help :)
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Please ma'am what is that liquid you are adding to your cakes when layering them?
Hi there! :) It is called simple syrup. You can find a short explanation that I've done on it here: ua-cam.com/video/NCi-det8ZPY/v-deo.html
Hope that helps :)