This is exactly how I do the dark colors. I always ice the inside white unless it’s gender reveal. All your videos are so nice. Karolyn, I really have to give it to you. Like, I tell all my friends about you. You are such a nice person a lot of cake artist out there are very… I don’t even have the words what they are but they’re not you that’s all I have to say! You always share your techniques you answer questions and it’s a great thing. I love to help other cake people as well it just feels good to be good. You really are the best!
I love how Karolyn replies to my messages. It could be one of her older videos and she still replies. Karolyn is in a league all by herself. I love you Karolyn!!!!
I’m making my first cake soon for my husband’s birthday and I planned on making a blue/green gradient design for the frosting on the sides of the cake. What does ice the inside white mean? I’m trying to learn everything I can before I start decorating/baking😊
Anyone who wonders about the cost of your beautiful creations should watch this. The amount of time and attention to detail you take in perfecting your product is amazing.
I tried this method and it worked really well. I used freezer paper because that's what I had. I also put the paper on the top of the cake and ran the fondant smoother over it and it worked there too ❤️
I enjoy taking class with you, because❤you are teaching complete recipe, very clear and professional . Thank you so much for your Precious time. God bless you. You answer my question about the red color. My regards from Los Angeles , Ca.
Oh my gosh…. Thank you so much!!! I am an artist, not a cake decorator…. But a perfectionist and have search for someone to teach me!! You are so fantastic, every little detail is remarkable and so precise! Thank you thank you thank you…. I will follow you and hopefully will be a little less stressed when asked to make a cake!
Hi Karolyn!! I love your videos, im an ametuer baker and i lesrn so much from your channel. Thank you for sharing all of knowledge and wisdom and tips and tricks. Love from London!! ❤
Thank you Karolyn SO MUCH for sharing all your expertise and tips with everyone - God bless you for being so open and honest - stay safe and keep smiling :)
A tip for testing the consistency of your buttercream is to stick the spatula in it and see if holds a curl. If it’s too stiff, it’ll stick straight up. If it’s too soft, the curl will fall on itself.
Congratulations on 20k subscribers, Karolyn! I only make cakes for family birthdays and every once in awhile when I'm craving cake. I just made one this month. I used the Wilton Vanilla flavoring and your recipe, not the directions on the box. It was delicious! I watch all of your videos. They are positive and I can see that you truly want to help your viewers. I'm happy to see your channel is growing. If you are going to be offering a class, I'll be signing up!
I know you wonder if you are explaining things correctly in your videos so I have to say you do a FANTASTIC job with your explanations. Your tips and detailed instructions are extremely helpful to new bakers such as myself. Thank you so much for sharing.
First of all congratulations. Thank you so much for this amazing video. You spend a lot of time to obtain a really smooth result. I will be using this method for one of my next cakes. Again, thank you and God bless you.
To cut down on the air bubbles in the final batch....When you add that last bit of water, make it boiling water. The same principle for adding heat when you smooth applies here. The heat smooths the icing and knocks down a good portion of the bubbles before you spread it.
“Ain't nobody got time for that!!!” 😂 You are my new best friend! 🥰 I have many years of the cake life behind me and you, my dear, are dropping many gems and I am catching many of them as I binge-watch your videos like I do Law and Order. You are the Olivia Benson of the cake world and simplify it perfectly. 🙌🏾Thank you for all you do and share because “I ain't got time for that!!” 😂
Hey Karolyn your videos are so informative! I was really struggling with getting sharp edges on my cakes and i followed your technique of coming down to eye level and doing the edges. It has been a total game changer for me. Thank you so much!!
Exactly what I wanted I am a new baker and tried this hot water technique myself guessing this would work. But never knew I could achieve this much of perfection I am going for it following your video ❤ from Sri Lanka
Really?! I always worry when I post long videos because I know people don't have a lot of time. But it takes a while to explain everything! Thank you 💜🙏
Karolyn, you are amazing. I watch your videos over and over. The one thing I have an issue with is buttercream. My buttercream always comes out soupy, even when I follow the recipe to the letter. I have not tried your recipe as but will let you know how it turns out. Thank you again for your clear tutorials. 🙏🏽💝
Thank you honey! Be mindful how much liquid you're adding. I add way less liquid when it's hot and humid outside. And I need more liquid when it's cold and dry. It's a lot too, in the Summer I add around 3 TBSP and in the Winter it's more than double that! So add a little liquid at a time until you get it to the right consistency.
This video was very helpful. I have been decorating cakes since I was 16 and these 2 things always make me cringe. Smoothing American buttercream and how to deal with dark colors. I’m primarily self taught so thank you for your helpful tips and tricks.
Very good your explained, disolve my doubts. Thank you so much for your time teaching us your experience with cakes, including where can we get good products that work. Love your tutorial.
Hi! I usually make my icing immediately before I frost a cake. If I had to refrigerate the icing, I would remove it from the fridge about 2-3 hours before I needed it so it could thaw. Then I would put all of the icing back in the mixing bowl and remix it on low speed for about 15 seconds, adding a bit more liquid if it was too thick. I hope that helped!
Hi! New baker here... Can you do a video showing coloring the whole batch of icing? I'm really new and follow your videos to a T so to see it would really help me. Thank you!! Ps I got a lot of compliments on your buttercream icing!! 😊
Wonderful!! Coloring a whole batch can be a little tricky. I usually make white icing and then add some color afterwards. I will film it the next time I do it!
Is there a benefit to using the paper towel and then the butcher paper versus skipping the paper towel and going straight to the butcher paper? Thank you for your great videos!
The paper will stick to the icing if you use it right away. With the paper towel, I'm able to really press the icing against the cake to ensure it's symmetrical and to get rid of any imperfections.
@@KarolynsKakes Thank you...that does make sense. I almost exclusively use ermine frosting for my cakes...it doesn't crust like AMC, but it will firm up in the fridge, so I'm contemplating how and if I could use your smoothing methods. Thanks for taking the time to respond! 🧡
You're such a nice person. Thank you for sharing your techniques. It has helped me a lot to get smooth butter cream. Thank you so much and may God bless you. Please if didn't see viva towel, which one should I use?.
Awww you’re welcome honey! This really only works with Viva brand because they don’t have any patterns on them. If you use a different brand, the pattern will transfer!
Thanks so, so much for this video! The way you go into the exact details of how to hold the bench scraper, the way to level the top... The up close shots and your detailed instructions helped me so much! ❤️ ❤️ ❤️
Tammy! Thank you for this. Sometimes I feel like I over explain things. But I hate when I watch videos and they skip over important parts! I'm so glad it helped you. 💜🙏
I think they are work really well for some people! I've been doing it this way for so long and have perfected this technique, that I tend to stick with what I know. But those other options can be helpful for people who can't do it this way. 😊
Good morning Mrs Karol, I would appreciate if you can teach me how to get intense colors for cake decorations., because it’s so hard for me to get the true red or brown color. Also i would like to know which brand is the best.
Definitely doing the white layer under all colors for now on! For the bulging & bubbles, I learned that when you crumb coat the cake, if you stick a dowel/straw in the center of the cake, then remove it before refrigerating, the frosting won’t bulge out as much and you get almost no bubbles. I was told this is because all the air will go out through the whole on top instead of out the sides! Do you make square cakes? I made one last week & they are SO hard to frost to perfection. I need a video lol
That is interesting, I actually never heard that! But it makes sense. And I rarely do square cakes because they are such a pain in the butt and take forever to do. A few people have asked me, so I will film it the next time I make one!
I do this too. It allows the air somewhere to go. I do it after I fondant the cake too. Just one hole through the center. It's where the final dowel usually goes anyway 🤷♀️😍
Karloyn since you mentioned air bubbles one of chef Alan videos said to put the mixer or low to get some of the bubble out as well. Cant remember which video. I think it was his video on making icing
Congratulations on your 20,000, I have the same color paste for the red but I still have issues trying to get my buttercream red , I’ve done the microwave method and all, any suggestions
It usually deepens the longer it sits. So it may not look very red when you're making it, but give it a few hours to see how it sets. Which is a little challenging when you're adding the color. That's why I do the method in this video...it's mostly iced in white with a little red on the outside so there isn't too much icing on there with coloring in it!
I like to use the 2-2-2 method. Keep it in an airtight container (I like lock-n-locks) for 2 days at room temp, up to 2 weeks in the fridge, up to 2 months in the freezer!
I personally don't like to freeze cakes because the temperature difference when you remove it from the freezer is too much and you could get condensation issues. You would have to remove it from the freezer and refrigerate it so it could slowly thaw. I have 2 fridges only dedicated to cakes. I got them at a used appliance store!
I usually do it right away. But you have to make sure the icing isn't wet after you use the bench scraper. If you didn't get all the water off the scraper, then you have to wait a few minutes for the icing to dry before you use the towel.
I used to use the side of a small offset spatula to gently 'scrape' over the bubbles over the top of either a Viva paper towel or a piece of bakery parchment (the kind you use to pick up treats in the self-serve case). Then I'd gently smooth any ridges or other imperfections with a bench scraper over the top of a paper towel or parchment. I haven't tried it, but wax paper may work instead of the bakery parchment with a crusting buttercream.
Just found this and you probably have figured out how to get the air bubbles out by now lol. My suggestion was to use a hand mixer for the end since the stand mixer can't get out all the air bubbles for you at least a hand mixer can reach the bottom and you have control of it.
If you enjoy my tutorials, I'd be so grateful if you'd Buy Me A Coffee! ☕🙏
www.buymeacoffee.com/KarolynsKakes
I’ve never seen a more detailed video about icing a cake in my life . I learned so much thank you so much ❤🎉
Awesome! I'm so Glad it was helpful!
This is exactly how I do the dark colors. I always ice the inside white unless it’s gender reveal. All your videos are so nice. Karolyn, I really have to give it to you. Like, I tell all my friends about you. You are such a nice person a lot of cake artist out there are very… I don’t even have the words what they are but they’re not you that’s all I have to say! You always share your techniques you answer questions and it’s a great thing. I love to help other cake people as well it just feels good to be good. You really are the best!
Awwww love you girl! Thank you so much! 💜🙏
I love how Karolyn replies to my messages. It could be one of her older videos and she still replies. Karolyn is in a league all by herself. I love you Karolyn!!!!
I agree, Karolyn is a very nice and genuine person!! I've leaned so much in the few months I have been following 🧡💛💖
I’m making my first cake soon for my husband’s birthday and I planned on making a blue/green gradient design for the frosting on the sides of the cake. What does ice the inside white mean? I’m trying to learn everything I can before I start decorating/baking😊
I tell EVERYONE about Karolyn…shes the best! ❤️❤️❤️
Anyone who wonders about the cost of your beautiful creations should watch this. The amount of time and attention to detail you take in perfecting your product is amazing.
Thank you Eileen! Totally should screen shot this and post it on my website 😂😂
@@KarolynsKakes feel free to post
Exactly!!!
Love it!
@@michellejones7230 thanks girl! 🥰
I tried this method and it worked really well. I used freezer paper because that's what I had. I also put the paper on the top of the cake and ran the fondant smoother over it and it worked there too ❤️
Great tip, thank you Shannon!🙌
I enjoy taking class with you, because❤you are teaching complete recipe, very clear and professional . Thank you so much for your Precious time. God bless you. You answer my question about the red color. My regards from Los Angeles , Ca.
You are so welcome!
Oh my gosh…. Thank you so much!!! I am an artist, not a cake decorator…. But a perfectionist and have search for someone to teach me!! You are so fantastic, every little detail is remarkable and so precise! Thank you thank you thank you…. I will follow you and hopefully will be a little less stressed when asked to make a cake!
Awwww Lorie Thank you SO much! I'm so glad this was helpful! 🙏
Thank you so much you're a great teacher ❤
You're very welcome!
Congratulations on 20K! Thank you so much for taking your time to share your ideas, tips, tricks and jokes with us!
Thank you love! 🥰🥰
I love your cakes. I use to be a cake decorator. I just don’t have the room. But you keep up the good work that you do.
I just love you! You’re so thorough and sweet the way you explain things. ❤
I love you too girl!! 💜💜
Hi Karolyn!! I love your videos, im an ametuer baker and i lesrn so much from your channel. Thank you for sharing all of knowledge and wisdom and tips and tricks.
Love from London!! ❤
You're welcome my dear, sending love back from USA 💜
Thank you Karolyn SO MUCH for sharing all your expertise and tips with everyone - God bless you for being so open and honest - stay safe and keep smiling :)
OMG Natalieeeeee!! That's so generous of you, thank you SO much! I appreciate you!! 💜🙏
@@KarolynsKakes You're the generous one ... sharing so much of your experience and expertise for all of us to learn from :)
You’re so sweet to be so detailed in your teaching 🥰🥰🥰🥰
Made your buttercream, use for a semi naked 4 tier wedding cake. A big hit. thank you so much.
Yayyyy!! You're welcome honey!! 😊🙌
A tip for testing the consistency of your buttercream is to stick the spatula in it and see if holds a curl. If it’s too stiff, it’ll stick straight up. If it’s too soft, the curl will fall on itself.
Yes! Thank you for this! 🙌
Congratulations on 20k subscribers, Karolyn! I only make cakes for family birthdays and every once in awhile when I'm craving cake. I just made one this month. I used the Wilton Vanilla flavoring and your recipe, not the directions on the box. It was delicious! I watch all of your videos. They are positive and I can see that you truly want to help your viewers. I'm happy to see your channel is growing. If you are going to be offering a class, I'll be signing up!
Thank you love, I appreciate the support! Isn't the Wilton Vanilla so good?! 🙌
So delicious, I tried it when I heard about it from your teachings.. Thanks for all you do❣️!
You are beautiful in and out🤗🌹
I know you wonder if you are explaining things correctly in your videos so I have to say you do a FANTASTIC job with your explanations. Your tips and detailed instructions are extremely helpful to new bakers such as myself. Thank you so much for sharing.
Thank you for this! Sometimes people get on me for repeating myself too much, I just want to make sure I'm not confusing anyone!
Congrats on 20,000!! So proud of you. I’ve learned a lot from you and I really appreciate it. I pray god keeps blessing you and your awesome talent
Thank you so much, I really am so grateful for your support! ☺🙏
First of all congratulations. Thank you so much for this amazing video. You spend a lot of time to obtain a really smooth result. I will be using this method for one of my next cakes. Again, thank you and God bless you.
You're welcome Maria! It takes some time and patience to get it right, but gets easier with practice.💜🙏
Thanks!
To cut down on the air bubbles in the final batch....When you add that last bit of water, make it boiling water. The same principle for adding heat when you smooth applies here. The heat smooths the icing and knocks down a good portion of the bubbles before you spread it.
I LOVE this tip, I'm going to try it. Thank you!!!
Thanks, Karolyn!
“Ain't nobody got time for that!!!” 😂 You are my new best friend! 🥰 I have many years of the cake life behind me and you, my dear, are dropping many gems and I am catching many of them as I binge-watch your videos like I do Law and Order. You are the Olivia Benson of the cake world and simplify it perfectly. 🙌🏾Thank you for all you do and share because “I ain't got time for that!!” 😂
Awwww you're welcome bestie!! 😂😂
Hey Karolyn your videos are so informative! I was really struggling with getting sharp edges on my cakes and i followed your technique of coming down to eye level and doing the edges. It has been a total game changer for me. Thank you so much!!
Yessss Shirley!! This makes me so happy! 🙌🎉
Exactly what I wanted
I am a new baker and tried this hot water technique myself guessing this would work. But never knew I could achieve this much of perfection
I am going for it following your video
❤ from Sri Lanka
Glad I could help! It gets easier with practice, I promise!
Yay long video 😊 Happy Sunday!
Really?! I always worry when I post long videos because I know people don't have a lot of time. But it takes a while to explain everything! Thank you 💜🙏
Karolyn, you are amazing. I watch your videos over and over. The one thing I have an issue with is buttercream. My buttercream always comes out soupy, even when I follow the recipe to the letter. I have not tried your recipe as but will let you know how it turns out.
Thank you again for your clear tutorials. 🙏🏽💝
Thank you honey! Be mindful how much liquid you're adding. I add way less liquid when it's hot and humid outside. And I need more liquid when it's cold and dry. It's a lot too, in the Summer I add around 3 TBSP and in the Winter it's more than double that! So add a little liquid at a time until you get it to the right consistency.
42 seconds in to the video and I’m like YESSS!! I was just wondering this!!!
This video was very helpful. I have been decorating cakes since I was 16 and these 2 things always make me cringe. Smoothing American buttercream and how to deal with dark colors. I’m primarily self taught so thank you for your helpful tips and tricks.
Glad it was helpful!🙌
Thankyou for sharing watching from the 🇸🇧
My pleasure 😊
You deserve so much more stubbies for all the work you put in. Love you 💕
You're so sweet, thank you love! 💜🙏
@@KarolynsKakes ❤️
Perfect and Beautiful. Thanks for sharing.
I forgot that I used to do this back in the day when making cakes
Love love your teaching... great job
Thanks so much!
I love whacthing your videos they are so helpful thank you .
Would parchment paper work better than the Viva paper towel? Just asking because parchment paper is smoother. ❤
You can use parchment paper. You may just have to wait a few minutes for the icing to crust first!
Very good your explained, disolve my doubts. Thank you so much for your time teaching us your experience with cakes, including where can we get good products that work. Love your tutorial.
Thank you so much for all your tips and tricks. It helped me tremendously in starting up my small bakery business coz my cakes looks wayyy better now.
I love this! That's my intention so this makes me so happy to hear! 💜🙏
Your techniques are just amazing.
Thanks so much.❤
You are so welcome!🙌
I am working on a cake I do not have those paper towels but will try your technique
I heard someone suggest using wax paper instead. I haven't tried it yet, but it could work!
Amazing stuff congratulations
I love your videos. You are so down to earth. You make everything easy to understand!!
Thank you Val! I'm so glad you like them!😊🙌
I love your teaching technic, your very patient and you explain step by step keep up the good work 💞💞.
Thank you Mapula!🥰
Karolyn All your tutorials are Great!!! ❤❤❤❤
Thank you!!
CONGRATULATIONS on 20k subscribers! I enjoy you sharing your expertise. Thanks!!
Thank you very much!
Hello karolyns kakes can you Kindly do a video on how you softens your refrigerated buttercream before icing cake. Thank you
Hi! I usually make my icing immediately before I frost a cake. If I had to refrigerate the icing, I would remove it from the fridge about 2-3 hours before I needed it so it could thaw. Then I would put all of the icing back in the mixing bowl and remix it on low speed for about 15 seconds, adding a bit more liquid if it was too thick. I hope that helped!
@@KarolynsKakes thanks for replying to me. It's help a lot.🙏
Yes. I'm here for it. Gm. Karolyn.
Hey girl! I hope it helps! 🙌
We are learning from you! Thank you
Happy to hear that!
Hands down one of my favorite channels. Been a subbie for a long time. Great video as usual!!
Wow, thank you so much Tierra! I appreciate your support! 💜🙌
Thanks for sharing. I message you yesterday on instagram asking for pointers on how to do this.
Hi! New baker here... Can you do a video showing coloring the whole batch of icing? I'm really new and follow your videos to a T so to see it would really help me. Thank you!!
Ps I got a lot of compliments on your buttercream icing!! 😊
Wonderful!! Coloring a whole batch can be a little tricky. I usually make white icing and then add some color afterwards.
I will film it the next time I do it!
I enjoy watching your videos. Thank you for sharing your heart ❤️
You're welcome Del, I appreciate you!
Is there a benefit to using the paper towel and then the butcher paper versus skipping the paper towel and going straight to the butcher paper? Thank you for your great videos!
The paper will stick to the icing if you use it right away. With the paper towel, I'm able to really press the icing against the cake to ensure it's symmetrical and to get rid of any imperfections.
@@KarolynsKakes Thank you...that does make sense. I almost exclusively use ermine frosting for my cakes...it doesn't crust like AMC, but it will firm up in the fridge, so I'm contemplating how and if I could use your smoothing methods. Thanks for taking the time to respond! 🧡
Great tutorial!! Watching your tutorials raises my Vibration!!
Love this! 😊💜🙏
I also use the paper towel method. Some patterned towels have great designs for themes...like football. I usually wait till the frosting dries a bit.
I enjoy all your videos and your techniques I've learned so much from you!
Thank you for always watching and supporting my channel! 💜🙏🏼
Very informative video....thanks
Glad it was helpful!
I have learned so much thank you!!!!from Mary from Kentucky.
Mary! You’re welcome honey! ☺️🙌🏼
I’ve learned so much from you, thank you for this and congratulations 🎊 on 20k
Thank you so much!
Hello, Please make a video on how you made your flame…Thanks
I have a bench scaper that looks identical to that. I got it (believe it or not) at the dollar store. So, check there if you need one.
ain't nobody got time for that, cracked me up, but agree with you
I love that lady!! 😂
Love your videos! You're so helpful and explain everything so clearly. Thank you 🙂
Glad you like them!
Have you ever made different buttercream like with cool whip and jello ?? It’s delicious
I haven't, that sounds interesting though!
Awesome video, thanks ❤
You're such a nice person. Thank you for sharing your techniques. It has helped me a lot to get smooth butter cream. Thank you so much and may God bless you. Please if didn't see viva towel, which one should I use?.
Awww you’re welcome honey! This really only works with Viva brand because they don’t have any patterns on them. If you use a different brand, the pattern will transfer!
@@KarolynsKakes It's alright. Thank you so much 🙏
When you let the cake to crust, do u leave it on room temperature or you put it in a refrigerator?
I leave it at room temperature for it to crust, it only takes a few minutes.
I can’t wait to try your buttercream!!! It looks so perfect😍
Let me know how it goes!😊
What if you used parchment paper or wax paper to smooth over imperfections would that work?
I'm sure that would work too! I just had a roll of the butcher paper so I used that up lol
@@KarolynsKakes ok great lol. I will try both methods since I have both❤️
Great video, thank you so much! Congratulations on your subscriber’s!
Thank you! 😊🙌
Thanks so, so much for this video! The way you go into the exact details of how to hold the bench scraper, the way to level the top... The up close shots and your detailed instructions helped me so much! ❤️ ❤️ ❤️
Tammy! Thank you for this. Sometimes I feel like I over explain things. But I hate when I watch videos and they skip over important parts! I'm so glad it helped you. 💜🙏
What's your opinion on frost form and acrylic rounds that supposed to ease some of this process?
I think they are work really well for some people! I've been doing it this way for so long and have perfected this technique, that I tend to stick with what I know. But those other options can be helpful for people who can't do it this way. 😊
Good morning Mrs Karol, I would appreciate if you can teach me how to get intense colors for cake decorations., because it’s so hard for me to get the true red or brown color. Also i would like to know which brand is the best.
Hi Lesia. I like Americolor or Chefmaster Super Red:
amzn.to/3Pgvqm9
amzn.to/3NeuITQ
To get a nice deep brown fondant, I recommend making chocolate marshmallow fondant: ua-cam.com/video/hEGrFH3AmXw/v-deo.html
And remember the color always sets deeper!
Thank you❤
Definitely doing the white layer under all colors for now on!
For the bulging & bubbles, I learned that when you crumb coat the cake, if you stick a dowel/straw in the center of the cake, then remove it before refrigerating, the frosting won’t bulge out as much and you get almost no bubbles. I was told this is because all the air will go out through the whole on top instead of out the sides!
Do you make square cakes? I made one last week & they are SO hard to frost to perfection. I need a video lol
That is interesting, I actually never heard that! But it makes sense. And I rarely do square cakes because they are such a pain in the butt and take forever to do. A few people have asked me, so I will film it the next time I make one!
I do this too. It allows the air somewhere to go. I do it after I fondant the cake too. Just one hole through the center. It's where the final dowel usually goes anyway 🤷♀️😍
@@barbaracline9504 👍 but how do you seal the hole and when exactly do u do it.. tnx🙏
This icing is so smoothe like butter
Yasssssss!! 🙌🙌
Very helpful! Thanks for sharing
I got you girl! 😊
Do you have a recipe for white chocolate buttercream
Not yet, I will have to look into that!
Love love your channel congrats
Thank you so much!!
Congratulations on 20k!!!!
Thank you so much 😀
Karloyn since you mentioned air bubbles one of chef Alan videos said to put the mixer or low to get some of the bubble out as well. Cant remember which video. I think it was his video on making icing
put on low after mixing to get the bubble out after mixing
I'm going to try this, thank you so much for the tip!🙌
Oh and congratulations on 20k! 🎉 🍰
Congratulations on your 20,000, I have the same color paste for the red but I still have issues trying to get my buttercream red , I’ve done the microwave method and all, any suggestions
It usually deepens the longer it sits. So it may not look very red when you're making it, but give it a few hours to see how it sets. Which is a little challenging when you're adding the color. That's why I do the method in this video...it's mostly iced in white with a little red on the outside so there isn't too much icing on there with coloring in it!
Love your videos but how do you store icing to use for a later time, or do you not?
I like to use the 2-2-2 method. Keep it in an airtight container (I like lock-n-locks) for 2 days at room temp, up to 2 weeks in the fridge, up to 2 months in the freezer!
How would you icing a big sheet side by side
Thank you for saying the speed in the video!! :))
LOL I got you!
Thanks Karolyn. How long did it take for the cake to darken in colour to a deep red please?
Usually it darkens overnight (so around 8-12 hours or so)
@@KarolynsKakes ok thank you 😁
Your Buttercream is so beautiful 😍
Thank you! It just takes practice and the right technique 🙌
Awesome tips👍 now to try and master your technique, well that’s another story😞
Thank you for sharing💕
🤣🤣 if I can do it, so can you!
Thank you mis❤
I just found you n just wow 🤩 love ur channel
Thank you Josefina! 💜🙌
Hie kero thanks for your paper technique can I use this paper technique on a fresh cream cake to smoothen it.
I am not sure that will work. I explain at 36:30 in the video. 😊
Is using a freezer ok. I dont want to put it in my fridge with food in there. But i have a top freezer with nothing in it. Thanks
I personally don't like to freeze cakes because the temperature difference when you remove it from the freezer is too much and you could get condensation issues. You would have to remove it from the freezer and refrigerate it so it could slowly thaw. I have 2 fridges only dedicated to cakes. I got them at a used appliance store!
Hi, I have learned a lot from you, God bless you. Try wax paper to smooth cakes instead of paper towels.😊
I have to try that, thank you!
This was so smart 🥰
Thank you Kimadhyat 😊🙌
Is there another fondant smoother you recommend? Thank you!!!
They are pretty much the same! Here's one that's similar to one I have:
amzn.to/3v7YF2s
Thank you so much. I’ve ordered that. What do you recommend for food coloring? Mainly the “Americolor” brand?
Hi how long do the cake have to set b4 rubbing the cake with paper towel. How long to ur take the icing to set a little?
I usually do it right away. But you have to make sure the icing isn't wet after you use the bench scraper. If you didn't get all the water off the scraper, then you have to wait a few minutes for the icing to dry before you use the towel.
I used to use the side of a small offset spatula to gently 'scrape' over the bubbles over the top of either a Viva paper towel or a piece of bakery parchment (the kind you use to pick up treats in the self-serve case). Then I'd gently smooth any ridges or other imperfections with a bench scraper over the top of a paper towel or parchment. I haven't tried it, but wax paper may work instead of the bakery parchment with a crusting buttercream.
This is great, thank you Mairian!
Congratulations on 20,000!well deserved! I'm in GA. After icing I put in fridge for 5-10 minutes then "buff" out imperfections.
Just found this and you probably have figured out how to get the air bubbles out by now lol. My suggestion was to use a hand mixer for the end since the stand mixer can't get out all the air bubbles for you at least a hand mixer can reach the bottom and you have control of it.
Yes! This is a great tip, thank you so much!!