I love watching your Cake Decorating 101 Videos, Please continue to post more of your Cake Decorating 101 Fantastic Cake Content on your UA-cam Channel Page! I love your Creativity with decorating your Amazing Cakes, Thank you very much for including all of the Tiny Details on how to Crumb Coat your Beautiful and Delicious Cake today Steph. 😃
thank you so much for this. i want to give it a try, but i am such a newbie i would need a tutorial on what pans to use for the layers and the recipe 😅 im a confident cook but a very inexperienced baker
Thank you for this. I’ve been baking for a while but have not had all the proper baking equipment. I bought a small baking set for beginners, but I need like cake boards and cake strips. All that good stuff. A friend recommended that if I wanted to make my cakes look better that I should look at baking tutorials on here. Thank you so much!
I'm watching this and saying oh okay, I AM doing that right. And then I'm like okay that makes sense why it's not working for me. Thank you for this. I will tune in tonall of the videos going forward. I came from TT. Thanks again!
Thank you for this very helpful video! I am excited to make a cake for my coworkers birthday next week. This was well made and very clear, gave me the extra confidence I needed! 😊
Dear Steph, you are not just a pretty face, a very artistic young lady, an athlete and a career girl, you are selfless with your craft. I wish wonderful things for you and your family. Hugs from Australia.❤❤❤❤❤btw, I deleting all other cake decorating videos, you’re the BOSS
I tend to do a very very thin crumb coat. Especially if the exterior frosting will be a different color or flavor than the frosting used in the layers or crumb coat.
I found your video to be incredibly informative. You went into more detail than most. I felt you didn’t make any assumptions which was great! Bravo! Glad to see this content from you! Keep it coming! Xo Wedding Venue owner
Is it safe to put the cake in the freezer in between the crumb coat and the other layer? I heard of some people doing that and I wasn’t sure. Also if it is safe is that a better way to store/help the cake or is there a better alternative?
I personally just do fridge, since the layers are frozen it sets really fast. But freezer would be fine too! Since the cake is fully covered in frosting, it won’t dry out.
My brother in law asked me to make a cake for my sisters 26th birthday next week. This is so helpful!! Best tutorial by far. Thank you so much for sharing! 🙏
Thank you Steph 😊 , It is well presented , easy to understand though i am from Sri Lanka , I must say you are very conversant to what you are teaching 😇 , and you are very beautiful so i watched this programme from the start till the end ❤
Hi, you frozen the cake after it rest or inmediately after the oven, and when you remove it from the freezer, u let it get to room temperature, or you use it frozen ?
Love this video! So many great tips! 1) when you pipe around the edge, to hold the filling, do you pipe right on the edge of the cake or a little inside? 2) do you keep your cake layers completely frozen until ready to use, or do you let them defrost a bit first? Looking forward to part 2! Thanks again for sharing ❤
1. Juuust inside the edge! So like on top of the cake, not hanging off at all. 2. Frozen while decorating! Freshly out of the freezer. Only time I let it come to room temp is before serving :)
@@StillBusyBakingah! This could explain why my attempts to fill a cake have failed - other than a user error on my end 😂 I would let my layers defrost before frosting, not sure why I do this, but going forward, I will keep them frozen. Thank you, I greatly appreciate it ❤
Would it be possible to have a tutorial on the vintage style cakes? With all the different types of piping? Would love to see that 😍😍 it’s what I’m aspiring to!
@@StillBusyBaking oh perfect! I couldn’t see it on your decorating 101 playlist… I’ll have a little dig but if you could point me in the right direction that would be amazing? ☺️
You talk about freezing your cakes after there cool to the touch. How long do you leave them in the freezer before you start to stack them? And sorry if I missed this in another video. I just started watching your videos made your buttercream frosting yesterday i’m getting ready to stack and crumb coat my first cake Friday. But the cake is not made yet. I wanna make sure I do the whole process correct. Thank you! 😊
What kind of cake recipe did you use? I saw a few flavours on your website, but I'm not sure if the one in this video is available for purchase? It looks like funfetti or fruit flavour, and it's making me want to bake one! Thank you for the helpful tips and video. 🤗
Thank you for this video!! How long do you keep the cakes in the freezer? Is it right after you bake them or just on the day of decorating, you pop them in the freezer?
Me and you know that we flip the cake upside down in order to have the straightest edges for icing but new people to cake decorating don't. i was also cringing at you scooping from the main buttercream bowl for your crumbcoat and placing it back with your spatula. basically contaminating with crumbs even if the cake layers are frozen. all other videos talk about a seperate bowl. last point, maybe it never happened to you but you are skilled at it; beginners might see you use a star tip to pipe the border and do the same and fill with something of a looser consistency and it will seap out. should have included smoothing down the inner border with a simple spoon if someone doesn't have an offset spatula.
Please, make your own video to share your own tips!!! Not sure why you feel the need to be so condescending to me. 1. It’s not possible to share every single tidbit of information in every single video. I’ve mentioned why I flip it upside down in other videos - in this one, I forgot. People can ask why if they’re curious. I made sure to state that I’m happy to answer questions :) 2. I don’t “contaminate” my frosting in any way. My spatula is always clean before I go back into the bowl for more frosting. If yours isn’t, maybe you need a new cake recipe that’s not so crumbly and dry. 3. I purposely choose a star tip for my border because they hold in filling better. Even loose ones.
I found your video to be incredibly informative. You went into more detail than most. I felt you didn’t make any assumptions which was great! Bravo! Glad to see this content from you! Keep it coming! Xo Wedding Venue owner
This is the best beginner tutorial idea I’ve seen, it was easy to understand.
Glad it was helpful!
I feel a little bit more confident in trying out cake decorating after seeing this video. Thank you 😊👍🏼🌸
I appreciate you taking time to create such quality and easy to follow content. You have me feeling like I can bake a cake!! Thank you
You can do it!
Yes!! The offset spatula is life changing ☺️. Need to get myself a metal turntable. Fellow baking engineer here. Big fan of your videos 🎉
Awesome! Thank you!
I love watching your Cake Decorating 101 Videos, Please continue to post more of your Cake Decorating 101 Fantastic Cake Content on your UA-cam Channel Page! I love your Creativity with decorating your Amazing Cakes, Thank you very much for including all of the Tiny Details on how to Crumb Coat your Beautiful and Delicious Cake today Steph. 😃
This is so helpful! Thank you! How long can you usually freeze the cakes?
Love the way you explain things so clearly!
How do I know how much buttercream I need to different sizes of cake?
Thank you so much for taking the time to teach us! I really needed this♥️
thank you so much for this.
i want to give it a try, but i am such a newbie i would need a tutorial on what pans to use for the layers and the recipe 😅 im a confident cook but a very inexperienced baker
Thank you for this. I’ve been baking for a while but have not had all the proper baking equipment. I bought a small baking set for beginners, but I need like cake boards and cake strips. All that good stuff. A friend recommended that if I wanted to make my cakes look better that I should look at baking tutorials on here. Thank you so much!
LOVE this!!! So excited to learn more with the rest of the series! (:
Best beginner tutorial I’ve seen. And trust I’ve watched billions 😂of
Love how thorough this is, thanks for including all the tiny details!
Glad you enjoyed it!
Thank you for this! Finally someone mentioned back soreness! It kills me while frosting!
I'm watching this and saying oh okay, I AM doing that right. And then I'm like okay that makes sense why it's not working for me. Thank you for this. I will tune in tonall of the videos going forward. I came from TT. Thanks again!
Yay thank you!!
How long should you freeze the cake ?
Did you need to thaw the cake before filling and crumb coating?
No
Thank you for this very helpful video! I am excited to make a cake for my coworkers birthday next week. This was well made and very clear, gave me the extra confidence I needed! 😊
YAY!!!!
Such a helpful video! How long does it take for you to thaw the cake after decorating given that the cake layers are frozen?
This video was so good, even telling us to use a 45 degree angle for the metal scraper. Thank you ❤
Glad it was helpful!
Thanks for the demonstration. Can you link your turntable and the bench scraper?
Good call! Just added a recommended tools list to the description :)
Dear Steph, you are not just a pretty face, a very artistic young lady, an athlete and a career girl, you are selfless with your craft. I wish wonderful things for you and your family. Hugs from Australia.❤❤❤❤❤btw, I deleting all other cake decorating videos, you’re the BOSS
Thank you for making this
My last cake decorating was a disaster🤣, but after I watched this I feel more confident to try again! Thank you for the amazing video~🥰🫶
You can do it!
I love how clear and raw this video was!
I loved your tutorial. I do have one question though, I don’t have an offset spatula, will a palette knife be ok to use instead?
Loved this tutorial, thank you!
I tend to do a very very thin crumb coat. Especially if the exterior frosting will be a different color or flavor than the frosting used in the layers or crumb coat.
The cake's got all kinds of dry fruits inside. I love it!
I don't know why, but when you introduced yourself, I wasn't expecting you to be called Steph😅
I was like "She's called Steph?!😮"
Great video 👍🏾
😂😂😂
Thanks for this tutorial how far in advance can I bake and freeze the cake and do I crumb coat straight out the freezer or let it thaw out
Thank you so much!!! Perfect for beginners like me ☺️
I love how you explain everything. you have a new subbie❤
I found your video to be incredibly informative. You went into more detail than most. I felt you didn’t make any assumptions which was great!
Bravo!
Glad to see this content from you!
Keep it coming!
Xo
Wedding Venue owner
AH thanks so much! I appreciate this!
I am making an important cake this December so I am trying to get my practice in early. This was such an easy to follow, perfect tutorial! Thank you!
Really early 😂 well good luck
Is it safe to put the cake in the freezer in between the crumb coat and the other layer? I heard of some people doing that and I wasn’t sure. Also if it is safe is that a better way to store/help the cake or is there a better alternative?
I personally just do fridge, since the layers are frozen it sets really fast. But freezer would be fine too! Since the cake is fully covered in frosting, it won’t dry out.
Love the step by step tips. Thank you 😊
Thank you for all of the great info! I'm going to be trying my hand at making my son's birthday cake next weekend, so it's perfect timing!
Love that!! I hope to have part 2 out early next week so hopefully that can help too :)
When you freeze the cake and stack them won’t they be frozen when yes u eat I’m a beginner just a bit confused
If you watch the whole video, I explain that you let the cake thaw before serving
I attempted a four layer cake, it was a disaster I’ll apply your tips next time m. Thanks for sharing ❤
My brother in law asked me to make a cake for my sisters 26th birthday next week. This is so helpful!! Best tutorial by far. Thank you so much for sharing! 🙏
How frozen are your layers that you’re working with? Frozen solid still or a little thawed?
Frozen solid
Thank you Steph 😊 , It is well presented , easy to understand though i am from Sri Lanka , I must say you are very conversant to what you are teaching 😇 , and you are very beautiful so i watched this programme from the start till the end ❤
After you decorate your cake, how long do you leave if in the fridge before you can eat it if the cake layers were frozen?
I let it sit at room temp for an hour
Hi, you frozen the cake after it rest or inmediately after the oven, and when you remove it from the freezer, u let it get to room temperature, or you use it frozen ?
Use it frozen. This is covered in the video :)
Love this video! So many great tips!
1) when you pipe around the edge, to hold the filling, do you pipe right on the edge of the cake or a little inside?
2) do you keep your cake layers completely frozen until ready to use, or do you let them defrost a bit first?
Looking forward to part 2!
Thanks again for sharing ❤
1. Juuust inside the edge! So like on top of the cake, not hanging off at all.
2. Frozen while decorating! Freshly out of the freezer. Only time I let it come to room temp is before serving :)
@@StillBusyBakingah! This could explain why my attempts to fill a cake have failed - other than a user error on my end 😂
I would let my layers defrost before frosting, not sure why I do this, but going forward, I will keep them frozen.
Thank you, I greatly appreciate it ❤
@@edenunknown1517 there ya go!! That should help :) and the few minutes of “just doing nothing” before moving on to the next step are key!
So helpful! Attempting my first cake on Friday but I have all the tools and all of the knowledge so I’m confident it will turn out great! 😊
You explain everything sooooo well!!! And so thorough! Thank you!!
Would it be possible to have a tutorial on the vintage style cakes? With all the different types of piping? Would love to see that 😍😍 it’s what I’m aspiring to!
I already have one!
@@StillBusyBaking oh perfect! I couldn’t see it on your decorating 101 playlist… I’ll have a little dig but if you could point me in the right direction that would be amazing? ☺️
Hi, I love to watch your videos, it's really helpful for baking.
You are the best thank you!
Thanks for the video! Exactly the tutorial I have been looking for as a start out on my cake decorating journey!
would this work when using a mascarpone/cream frosting?
BEST Cake Decorating Kit for beginners?! 😊
What size is the pastry bag??.Please Thank-you ❤
Super helpful video - thanks!
Glad it was helpful!
Very new. How do you store and keep your butter cream from separating?
I can’t wait to try this! I’m just learning how to decorate cakes :)
This is so helpful! Thank you!
How do you get your cakes flat and even, no rounded dome?
The first vid I ever posted on here was about that!!
Cake underwear
Thanks for the video. I’m starting out and this is always the hardest part for me!!
The cske's underwear?!
yup!!
You talk about freezing your cakes after there cool to the touch. How long do you leave them in the freezer before you start to stack them? And sorry if I missed this in another video. I just started watching your videos made your buttercream frosting yesterday i’m getting ready to stack and crumb coat my first cake Friday. But the cake is not made yet. I wanna make sure I do the whole process correct. Thank you! 😊
Anywhere from like 3 hours - 3 weeks in the freezer!
What kind of cake recipe did you use? I saw a few flavours on your website, but I'm not sure if the one in this video is available for purchase? It looks like funfetti or fruit flavour, and it's making me want to bake one! Thank you for the helpful tips and video. 🤗
Ya this is my funfetti, which is just my vanilla cake recipe with added sprinkles :)
Sent a my big thanks for such a “how to “ video clip!
How do you make a recipe that makes that much batter
Love this, thank you. Does the buttercream start crusting during this process?
Not until the last step where you let the crumb coat set!
Does the ganche hardens when it cools off? For some reason mine always is too firm when cool/ cold. What can i change to keep it softer?
What recipe do you use?
Thank you for a great video 😊
Which use whipping cream
What is weight of cake at this stage? Thank you for making this video
I’m not sure, I don’t weigh them!
I'm not sure about other begginers but i struggle a lot with doing a drip on a cake.
I have a drip tutorial already posted!! But will probably touch on it in this series too :)
I'm not seeing the icing recipe on your web page. I only see a place to purchase a recipe.
That’s the one! :)
Thank you ❤
Thanks for this!!!
Hey can you make a tutorial for the frosting 🫶
That’s on my website
What type of engineer are you?
Civil lol
I'm a biomedical and mechanical engineer
no lol
Thank you for this ❤
Can it be left in the freezer or fridge for a couple days until you’re ready to decorate??
Depends what fillings you have in it!
No fillings, just buttercream
@@samanthasainty8922 ya that can be in the fridge crumb coated for 1-2 days, for sure!
Thank you for this video!! How long do you keep the cakes in the freezer? Is it right after you bake them or just on the day of decorating, you pop them in the freezer?
1 hour - 2 weeks! And I cover when to wrap them about 45 seconds into the video :)
Okay thank you🙏
watching you frost a cake in real time was more soothing than it had any right to be 🎂🤤 looking forward to more episodes!
Me and you know that we flip the cake upside down in order to have the straightest edges for icing but new people to cake decorating don't. i was also cringing at you scooping from the main buttercream bowl for your crumbcoat and placing it back with your spatula. basically contaminating with crumbs even if the cake layers are frozen. all other videos talk about a seperate bowl. last point, maybe it never happened to you but you are skilled at it; beginners might see you use a star tip to pipe the border and do the same and fill with something of a looser consistency and it will seap out. should have included smoothing down the inner border with a simple spoon if someone doesn't have an offset spatula.
Please, make your own video to share your own tips!!! Not sure why you feel the need to be so condescending to me.
1. It’s not possible to share every single tidbit of information in every single video. I’ve mentioned why I flip it upside down in other videos - in this one, I forgot. People can ask why if they’re curious. I made sure to state that I’m happy to answer questions :)
2. I don’t “contaminate” my frosting in any way. My spatula is always clean before I go back into the bowl for more frosting. If yours isn’t, maybe you need a new cake recipe that’s not so crumbly and dry.
3. I purposely choose a star tip for my border because they hold in filling better. Even loose ones.
But she did say she put it upside down… on the second cake layer.
I found your video to be incredibly informative. You went into more detail than most. I felt you didn’t make any assumptions which was great!
Bravo!
Glad to see this content from you!
Keep it coming!
Xo
Wedding Venue owner
Why would you comment this??? Are you incredibly bored and angry with yourself????the video lessons are excellent!
This is a weird ass comment
Hey can you tell the cake sponges recipe btw loved the video it really helped me!💗
This is the best video I have ever found ❤🥹