How To Fill Cakes | The Basics Of Cake Decorating
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- Опубліковано 29 бер 2022
- A beautiful cake starts with the foundation! I am going to show you how I fill my cakes, 3 different ways. You'll learn how to secure cakes to the board so they don't slide around, how to torte cake layers, how to keep your cakes moist, and how to fill them to prep them to be iced.
If you enjoy my tutorials, I'd be so grateful if you'd Buy Me A Coffee! ☕🙏
www.buymeacoffee.com/Karolyns...
Get my FREE Birthday Cake Design Blueprint here:
mailchi.mp/b9329a515f6f/birth...
TOOLS I USED (some items are not exactly what I used, but a good substitute):
TURNTABLE - amzn.to/36U0dkk
NON SKID PAD - amzn.to/3Dkr0Cv
BLACK 10" CAKE DRUM - amzn.to/3ILsdUv
WILTON LEVELER - amzn.to/3DlfkQ1
OFFSET SPATULA - amzn.to/3LouKpC
6" GREASEPROOF CIRCLES - amzn.to/3qIcrDW
10" CAKE CIRCLES - amzn.to/3INMJUz
5" CAKE PAN - amzn.to/3j12cGF
DUCT TAPE - amzn.to/3LpSdXc
CANDY MELTS - www.michaels.com/sweet-tooth-...
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VIDEOS I REFERENCED:
YELLOW CAKE RECIPE - • 12 Inch Round Cake - B...
SIMPLE SYRUP RECIPE - • How To Make And Use Si...
LARGE BATCH OF VANILLA BUTTERCREAM - • How To Make A Lot Of I...
ICE SMOOTH CAKES IN BUTTERCREAM - • Smooth Flawless Dark B...
WHAT SIZE PANS TO USE - • Round Cake Portion Siz...
HOW TO MAKE A CAKE DRUM - • How To Make A Foil Cov...
HOW TO STACK CAKES - • HOW TO STACK CAKE TIER...
COOKIES AND CREAM FILLING - • My Delicious Cookies &...
CHOCOLATE FILLING - • My Chocolate Buttercre...
CREAM CHEESE FILLING - • Delicious Cream Cheese...
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ROUND CAKE SERVING CHART - drive.google.com/file/d/1nr17...
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Check out my website:
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Email:
KakeAcademy@gmail.com
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Karolyn’s Kakes
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Bensalem, PA 19020
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All songs used from UA-cam Audio Library
Intro Song: Dive Down by VYEN
Background Song: Sunset n Beachz by Ofshane
End Song: Benji by Dyalla
If you have read all of this, thank you! I really appreciate your support!
I read all comments and try to respond the best I can. 😊
Xoxo,
Karolyn
#HowToFillCakes #CakeFilling #KarolynsKakes
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Karolyn’s Kakes provides cake decorating tutorials and tips to help you make amazing cakes.
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• How To Fill Cakes | Th... - Навчання та стиль
If you enjoy my tutorials, I'd be so grateful if you'd Buy Me A Coffee! ☕🙏
www.buymeacoffee.com/KarolynsKakes
Hey Karolyn. I took a cake class the other day, and she taught me to crumb coat and decorate on a frozen cake. I know every baker works differently but im nervous now lol
What size pans do you use ?
I think it’s super awesome of you to show filling multiple sizes for those of us who like to overthink everything!!!❤
I'm ordering baking supplies (going absolutely nuts) and listening to you on UA-cam at same time (you're sooo saving my insanity----you're sooo funny). I learn SO SO MUCH FROM YOU!! I don't do decorated themed cakes because I don't have the talent and my hand shakes. But I bake old fashioned later cakes and you have already taught me so much since I found you two months ago. Thank you sooo much! Keep being funny. You're so enjoyable!! Now when my husband asks me a baking question, he knows who Karyolyn is. Ha Ha!!
Yessss!! This is great! Awww I’m so honored to be able to help you. Thank you for taking the time to reach out, I appreciate you!
I have watched this video probably 30 times 😂
I can’t help it! Karolyn is the best!
You're the sweetest, thank you!💜
I just wrote "Cake porn" lol!😂
Such a great tutorial that I came back to watch again. I’m going to use this tip for stacking 2 cakes this week. They will have cream cheese frosting so I’ll be using your fast settling technique on those cakes.
Watching you do the icing is satisfying
Thank you for sharing the tips 👏👏.
Thank you so much for taking your time and showing us all your awesome tips, and recipes. I'm sure alot of people are very appreciative. Just thought you should know how much you are appreciated!! 😀
Awwww Jennifer you're the sweetest! You're welcome honey! 💜🙏
GM Karolyn. Thank you for all your tips! I’m starting a small business baking cakes and I’ve learned soooo much from you in just 2 videos!!! You’re da 💣💥!!!! Thanks 🙏🏾
Awwww I love this! You're welcome, good luck with the business!🙌🎉
Perfect mom. Thanks so much for taking out your tome to share your fruitful techiques. God bless you.
It's my pleasure
Love the scissors tip ❤ thanks
I GREATLY APPRECIATE YOU! I learn so much…. Thank you for sharing…
Omg i just love watching your videos! I really appreciate the tips n details that you give us. There are so many videos that i want to watch but can’t decide what order to watch them in. God bless and keep those videos coming! ❤️
Thank you Gramma!! 💜🙏
Even though I've been doing cakes since Moses wore short pants, I STILL love learning tips and tricks from your channel and just feeling like were together working in the kitchen ❤ blessings to your channel!
😂😂😂 Thank you my dear, I appreciate you!
You’re so thorough! 🙏🏽❤ you’re tips are very helpful!!!
Glad it was helpful!
Thank you, Karolyn! You are so helpful!
Glad it was helpful!🙌
@@KarolynsKakes Can you tell me why the syrup, please?
Love it 😍 thank you ☺️
You are an amazing person. I love watching you do your sealing & then icing. Just found you. Thank you for sharing. May God bless you and yours.
Thank you so much!😊
Good job Karolyn. Clear explanation and demonstration.👍
Velrine Palmer
Enjoyed this you trick to trim is 👍 thanks.
Excellent way to explain. Thank you for sharing this video.
Glad you enjoyed it!
Thanks for sharing.
Beautifully done ❤
Thank you! 😊
Karolyn I just love to listen to you, your giggle is so fun. Your video on your timeline helped me so much. I'm doing a naked wedding cake for my granddaughter, I've done my tester cake with much success, but I dont want to take any chances. thank you for making your videos with great details. Happy baking.
You're welcome honey, I'm happy to help! 💜🙏
What is a naked cake?
Thank you so much for this video. I’m in school right now , but I will be making my daughter’s wedding cake next year and so I’m by going to practice 😊🙏🏼 thank you.
Mirna, thank you so much honey, I really appreciate you! 💜🙏
Bless you, bless you ❤. May God bless you
Just found your channel! Wonderful! Thank you for all you do and show
Awwww you're welcome honey!
Great tips xx
Thanks so much!
I’ve learned so much from you. So that technique of letting your cakes settle by keeping them out overnight, I might as well go ahead and try it as well. You have not steered me wrong yet.
It's best to give it a little time to settle so it doesn't shift once it's iced! Thank you honey!
@@KarolynsKakesmo
The scissors technique is perfect ! I use scissors in my kitchen a lot, I even cut meat with it sometimes. Will work perfect for me.
Yes! It's just quick and easy!
First and foremost....your hair looks sooooo good! Wish I could do something short like that with my hair but nope...I can't pull it off! I digress....thank you for this tutorial! The other day I was trying to make a cake ahead of my normal schedule process. So I filled it the night before and I put it in the refrigerator. What a hot mess when I pulled it out and started frosting it immediately. Ughhh...it's like I take one step forward and 30 steps back! Today, like most times, you weirdly answer my questions without me even asking! I shoulda just left it out in room temp! Lesson learned! Girl, you are totes awesome! Thanks again for sharing your knowledge and experience. Always grateful.
First off, thank you for the hair compliment! For years, I wore clip in extensions and a few years ago, I let them go and embraced my real hair. I wish I could wear it long but it's too thin so I had to find what worked for me. And you'd look adorable with shorter hair! I cut mine SO short 2 years ago and didn't love it. But it grew back! LOL
Yeah, cakes are best when they are iced at room temp. I'm glad this was able to help you! Unfortunately we have to make mistakes along the way, but they teach the best lessons! You're totes awesome too 😊🙏
I can’t stop watching your videos! I’m working on my first cake. 😮
Q: besides adding coconut flavoring, do I ice the cake then sprinkle on plain coconut flakes? I’m into it…THANKS TO YOU!❤
Yayyy!! I don't make coconut cakes, but if I were to sprinkle flakes on a cake, I would lightly toast them first. It brings out the flavor!
Great tip on trimming the edges. Prevents the edge from pulling when you use the Wilton leveller to torte.
Thank you! I thought people would think I'm crazy LOL
@@KarolynsKakes when you pull the leveller all the way to the other side, I often have problems with the edge of the cake tearing away and so I’m definitely going to try this tip!
I may or may not have sang get low by lil Jon every time you said get low 🤣🤣 love your videos as always! So helpful!
OMG thanks a lot now I'm gonna do it every time too! 😂😂
I absolutely love your videos so much health thank you so much for taking the time to help us newbies at baking I ended up having to work six days so I have one day to bake fill crumb coat and cover a cake and fondant is it possible to do in one day
You can do that in one day! Wake up early to bake so it has time to cool before you fill / ice it. Or if you can, bake before you go to bed and wrap it in plastic wrap overnight so it won't dry out.
I'm loving the scissor method... I didn't see many crumbs, which is usually my problem. How to prevent that? Thanks for sharing this video and the tips.
I love your videos! I'm a new subscriber!
Awwww thank you!! 😊🙏
Thanks for all your videos, they are so much help! Do you recommend bringing the cakes out from the freezer, to the fridge, then to the countertop?
That's not necessary when they aren't iced. I just take them from the freezer and keep them wrapped on the countertop while they thaw. I haven't had any issues doing it that way.
Thanks!
Awwww thank you so much!! I really appreciate you!
Hi Karolyn,
How do you get your cakes so level and flat and not cracked?
I miss Happy Endings too. It was a very underrated and incredibly funny show. I really liked your video, it's fun to see how other bakers work.
OMG it is hysterical!! I'm glad someone got the reference! LOL
Ive been waiting for this video
I just recently started watching your videos, and I’m enjoying them. I have a question though, I’ve searched through your videos and I do see some that talk about filling and icing cakes but I haven’t noticed any that you put anything other than butter cream, do you have any videos on filling cakes with fresh fruit, preserves or other kinds of fillings like custard‘s?
PA cottage law forbids that so unfortunately I don’t do it 😥
Your hair looks great in this style
Thanks girl! I rarely wear it straight because it's so fine and thin and ends up being flat and stringy after like 2 hours LOL
Why the simple syrup? I've been freezing my cakes and frosting/ decorating over a few days. Do the cakes become more dry? Just curious about what you've discovered. So awesome! Thank you for these videos. Been making lots of fun cakes for friends and family for many years now. Excited to find this channel
Hi Suzanne! The simple syrup is a little moisture security blanket, if you will! Freezing the cakes does help keep them moist, but with a little spritz of that stuff, I find that it keeps it that way!
Hi Karolyn LOVE LOVE all your videos, Ive learned so much from watching you. When you put weight on a cake is that for every cake that you make? I thought it is to settle the air from inside?
Thank you! I only put the weight on the cake if I need to to settle quickly (less than 2 hours). That usually is if there is perishable filling in the cake, like something with cream cheese that needs to get back in the refrigerator. If I just have regular icing in the cake that doesn't need to get in the refrigerator, I will wrap it in the plastic and just let it naturally settle overnight at room temperature. So I don't put the weight on top of those cakes because they settle as they sit out. I hope that makes sense!
Wow!!! Im kindky requesting for recipe for this cake
It's my yellow cake recipe with rainbow jimmies (sprinkles) added:
ua-cam.com/video/1rdP0iIwP4w/v-deo.html
Hi Karolyn just live watching your videos they are if great help, why don't you put your cakes in the refrigerator after icing them?
Thank you! I put all of my cakes in the refrigerator after they are iced. I don't refrigerate them when they are filled and settling (no icing on the outside) because I don't want them to dry out. I only refrigerate cakes that have icing on the outside so the cake is protected.
Can you please do a video showing how you would fill and frost a cake w/ the boarders or dams if you filled your cake with a fruit filling, curd or mousse?
I would love to learn more.. I am Bernadine from India..
I have learned so much from you thank you For sharing
I'm so glad! You're welcome honey!
Thanks for sharing ❤️ is there a reason why you don't fill and crumb coat while they are straight out of the freezer?
When cakes thaw, moisture can form on the cakes, which can cause an issue with the filling / icing. It's just best to reduce possibilities of condensation issues whenever you can!
GM Karolyn & baking enthusiasts! I have a question about the box cake mix hacks please. What will happen if I use self-rising flour instead of all purpose flour in the batter? It’s the eve of the eve of Thanksgiving and it hasn’t rained here in two months but today it’s coming down in buckets and self-rising is all I’ve got! Thank y’all and Happy Thanksgiving! 🦃🍽
Sorry I just saw this! I think it should be okay. It may help the cake rise and it may be a little more spongey. If you try it out, please let us know how it worked!
Love your videos. Your a nice lady.
Thank you so much!
I just love the concept. Please tell me what you are spraying on the cake before you ice the cake?. From the spray bottle, a clear substance.
It's simple syrup! Here's how I make it: ua-cam.com/video/VPzwq0CzIb8/v-deo.html
goodmorning as I say before am learning a lot from you. I jus want to no how much cake mix you use to get the 3 7" cakes
I explain it in this video! There is a chart in the description as well. ua-cam.com/video/KiX9tQP9im8/v-deo.html
love your videos!!!
do you add boba straws to your larger 3 layers cakes for support?
also, i made a cake this past weekend for my sisters birthday…everything was fine till we got to the restaurant…the buttercream was coming off of the cake 😭 not exactly sure what i did wrong!
Thank you! I only put straws in the cakes if I'm stacking another one on top. So if I stacked another cake on top of a 3 layer cake, there would be straws in there. Did you frost the cake when it was frozen?
Thanks for sharing🙂 Do you always makes filling with buttercream or cream cheese filling? Not mousses ? I like both mousse and buttercream😛
I personally don't do mousse, but it is delicious! I do buttercream and cream cheese based fillings for the most part!
Love your video. Very helpful tips. I’m just starting to make cakes as a hobby and the o my issue I really have is my cakes come out crispy sometimes on the sides and sometimes uneven. Also, whenever I ice the cake, I can’t get it to smooth out without the cake showing even a after doing a crumb layer with icing. Any tips??
Thank you Sherri! It sounds like you're baking the cakes too long. With smaller pans, you don't have to bake as long as bigger pans. Also, sometimes there are hot spots in your oven. If the cakes are uneven, you may want to turn them 180 degrees half way through. And you don't want to crowd your oven with too many cakes. There needs to be space for air flow around the pans.
Also, your 2nd coat after the crumb coat may be too thin. Here's a video going into detail on how I ice smooth buttercream cakes!
ua-cam.com/video/tTEb690qtJc/v-deo.html
Great video! First time viewer
Thank you Barbara!☺️🙌🏼
I love your teachings
can you please help to understand what and how to add preservative to my cake.
I made a mess of someone cake and its so so painful
Oh no I'm sorry to hear that!
Have you tried baking using a doctored cake mix recipe? There are preservatives in the cake mixes, which should help protect against molds and bacteria.
I love this video! Question: Is it okay to fill/ crumb coat then refrigerate before final icing coat? Vs fill and leave at room temp? I've seen this method and just wondering is it a matter of preference? Or a right or wrong way of going about it ? Thanks so much
I prefer to fill and let the layers settle before I crumb coat the cake. I don't like to put cakes in the fridge if they aren't crumb coated, so that's why I leave them at room temp while they are settling. (Refrigerator can dry out the cake if not iced.) Once I crumb coat the cake, I put it in the fridge for a few hours, then I will put the final coat of icing on. I'm sure people do it differently, but this is why I prefer to do it this way!
I love that all the parts where you're nervous like oh man I'm so OCD about this, and I'm sitting here like that's exactly why I'm watching this! Lmfaoooo
Yesss!! 🙌🏼🤣🤣
Same! Lol Simply love her.
Hello hello your are supper very nicely explaining Bravo
Question can I bake these box cakes and can I keep in freezer for sudden order comes “ like short notice a day “ before event
Also can I crumb coats and filling in and keep in freezer and how long
Waiting for your reply 😊
You can definitely bake and freeze the layers for a few months, just double or triple wrap them in plastic to protect them. I personally wouldn't fill, crumb coat and freeze because I don't have the space. I'm sure you can, you just have to wrap it up really well. And make sure the filling you use will freeze and thaw without issues.
So how would you cute 7" -3)!yer cake to get the 20-24 servings? I've seen how you cut a 6". Or do you have a diagram for how you cut all your sizes😁😁? I'd love that!!
I didnt even know about the settling... thank you AGAIN!! You sound a bit tired in this video😊🙏
You're welcome! I probably was tired! 😂
Because if you didn't cut that edge off when you brought that blade across it would catch a piece that's harder than the cake and then tear the cake and make a mess
New subscriber here. I love your videos. They're so helpful 🥰 How far in advance would you suggest people to order cakes? I recently started posting my cakes and other treats on my Facebook page and TikTok.
Congrats on the new business!
I tell people to order at least 1 month, if not more, in advance. Especially during the busy season (Spring & Fall). It all depends on my schedule though. Some weeks book up fast while others remain open. I tell people if you really want to get on the book to send a deposit as soon as they can to hold the spot. And they can iron out the details as they figure them out. I rarely take on orders with less than 10 days notice. But it will differ for everyone!
Do you have a video for filling cakes with a curd or fruit puree filling? I've watched a few that talk about putting a buttercream dam down first but I always like your videos better than most! :)
Yes, I was thinking that after I posted this (of course LOL)
When I do a filling like that, I have to pipe a buttercream dam around the outer edge so it doesn't seep out!
@@KarolynsKakes thank you!
@@KarolynsKakes Are your fillings and icing the same or do you switch up sometimes with vanilla filling and chocolate icing?
Help love!how do you doctored chocolate cake mix box?
Here ya go!
ua-cam.com/video/CWKKOZbRxdg/v-deo.html
@@KarolynsKakes thanks so much 😍😍
Question, about how tall are the cake layers before dividing? How tall do they bake?? Thank you for your videos!!!
I bake in 2" high pans and they bake a little over the top. So I would say each layer is about 2.25" tall.
Hi Karolyn!
I love your videos and I’m learning some awesome tools, tricks and methods - thank you!
Seeking your advice with cream cheese filling i just made. I couldn’t get to it until late tonight and wanted to ice and decorate cake tomorrow. Forgot that cream cheese was to be done same day. 🤦🏻♀ I can’t stay up all night to do this, so I’m using the quick settle method and after an hour or so i will need to go to bed and will put in fridge overnight. Will remove it in the morning and wait until it come to room temp before icing and decorating it. Is this the best approach given the circumstances? I’ll make sure to do it same day next time. Do you have a non perishable frosting recipe you use to fill your cakes? I’m guessing you have it posted but i want to make sure I’m not mixing it up with your American buttercream that you recommend for use on outside of the cake. Thanks so much for your time and advice!
I fill my cakes with my American Buttercream that goes on the outside of the cakes too! I have a video showing how to get like 10 flavors from that recipe. I’ll find it and comment it here.
None of these recipes have perishable ingredients 11 Flavors From 1 Buttercream Recipe!
ua-cam.com/video/yVk1J9qZ1HI/v-deo.html
I personally would fill with cream cheese, do the quick settle method, then put the crumb coat on the outside and refrigerate overnight (since it’s late) In the morning, I’d remove from the fridge and immediately apply the 2nd coat of frosting (not waiting for it to come to room temp)
Hey Karolyn, as always, thank you for all your posts!! I apologize, in advance, for this being long. I just had an epic cake fail, (in the filling/stacking process), and I'm wondering if you can offer any insight/answers.
A couple of variables to note; So typically, I make my cakes three layers, but lately I've been experimenting with doing 4 layers... however keeping the layers not that tall. (torting them down a bit.) But with this particular cake, there were a couple things going on; it was a key lime cake with a graham cracker crust baked into it... yummy! ( the layers, like I said, because they were torted, we're not that tall at all but, I'm assuming, there's more weight to them because of the graham cracker crust baked on to them.
So, obviously, I know all about the stacking process.. especially with soft filings and creating a buttercream dam, etc.. I've filled cakes with curds before and have done buttercream dams and have been successful with the process. But just now - I had this cake go down faster than the Titanic.
Soooo... I was filling it with this key lime filling (that's from a recipe for a no-bake key lime pie, so it was definitely soft. It had cream cheese & condensed milk in it, and even though it was chilled, it was as soft as a curd, if not even a little softer. So I purposefully made a separate frosting for the dam that would be sturdier...adding cornstarch and meringue powder to really thicken it. So... I thought I had my bases covered.
When I went to stack and fill, I decided to make the damn kind of a double piping ring, so it was a little bit higher, and then I went ahead and filled, and I've always seen that you want the put the filling up to be at the same height as the dam. I'm thinking maybe I shouldn't have done that? And put a little less filling in? I don't know. BUT... By the time I got the third layer on, everything seemed ok. I thought to myself, "hmmm maybe I should just stop here", but I went ahead with the 4th layer.
And then catastrophe started to happen: The dam rings started to squish out from the sides...but to the point where some of the filling started to squish out from the sides as well too. I was really baffled because... I couldn't figure out why that was happening especially since I had purposefully made (what I thought was) a thicker consistency frosting for the dam. And then the whole thing started to wobble and go down faster than you can imagine (or perhaps maybe you can) , and I couldn't do anything to save it. And believe me.. I TRIED!!! You should have seen my kitchen. And you should have heard what was coming out of my mouth, but I'm sure you can imagine both things.
So again I apologize for this being a manuscript, but my questions are... Do you think I could have made the dam frosting even sturdier??? (I mean... like rubber cement-thick?) I've also heard of a technique where people pipe dam rings on the individual layers before they stack, and put them in the fridge to chill like rock hard, and THEN put the filling in and stack. In theory, that seems like a great idea, but... what happens when the cake is constructed and it starts to come to room temp? Does it still work? I also have to wonder... is it the type of thing where there's just a huge difference, structure-wise, when you have 3 layers vs 4. Like I said, I got the feeling it was ok at 3 layers before I added the 4th layer. So... do you think there was no way to prevent it from going down because it was more like a weight issue? (Like no matter how strong that damn frosting was??)... Anyways... I get frustrated when I feel like I do everything right, and then it still ends up a stupid disaster. But if you have any insight, I would greatly appreciate it!. I definitely, next time, would choose a filling that's a little stronger and not so runny. (Even a mousse has more volume/strength to it.) then what I had used.
Anyways, if you have any insights/tips, I'd greatly appreciate it!! (Thank you for reading!!) - Matt
Oh no! I've been there and when things fall apart, it just ruins your day, so I'm sorry that happened to you!
A few things come to mind...
Yes, you may have been a little better if you didn't put the filling all the way to the top of the dams. However, I don't think that any amount of stiff dams could prevent it from collapsing because of the sheer weight of the cake layers / filling.
The 4th layer could have been your downfall. Whenever I make a cake with 4 layers, I make it as a double barrel cake. Essentially, it is 2 tiers of the same size iced into one cake. There are supports in the bottom tier to support the weight of the top section. You won't be able to cut a slice all the way from the top to the bottom because there will be a cardboard circle in the middle. However, it's much better to have the support so it's sturdy and doesn't collapse! I have a video on how to do a double barrel cake. I know you said yours wasn't as tall as this. But with all of that weight, it may have been best to have supports in the bottom half.
Does that make sense?
ua-cam.com/video/mOkvy2Lp5CY/v-deo.html
At least you learned from this and won't make the same mistake again!
@@KarolynsKakes thank you so much, Karolyn, for taking the time to get back to me and for your detailed response!! And yes... I think I'm going to stay clear from the 4-layer thing for a while... lol... OR... if I attempt it again, do the support/double barrel method you mentioned. Thank you, again!! - Matt
OMG I do that cutting too ! U awesome!
Very helpful tips, thank you 😊 for sharing!!!
Just wanna share a game changer tip🙌 have you ever tried using “Wilton cake strips”???? I recently did and it’s AMAZING 🤩
It makes the biggest difference to avoid the cakes from getting the crispy edge and doming which then you end up AVOIDING leveling out the cakes. Hope you try it out to see the difference, it’s FANTASTIC ❤️😊
Thanks girl! I actually use wet towels around the outside (same thing as the strips) but I do that only when the cakes are 10" and bigger. I do love them though, they work really well!
Great video!
One question though, why do you use chocolate to stick the smaller cakes but not the bigger ones?
I made a big cake a few weeks ago and it was sliding off the cake board. I used ganache to stick it on the board, but I'm guessing that didn't help much.. I don't want that to happen again :(
Do you think using chocolate under bigger cakes too would help sticking them to the board?
I use icing with bigger cakes instead of chocolate because, for me, they are heavy enough to not slide around. So I only use chocolate with 4", 5" and 6" cakes. But if you're finding that you're having issues with bigger ones, then absolutely use chocolate under those as well! It's super annoying when that happens, I know the frustration!
Hi Karolyns this cake so nice 👏👏👏👏. did you used only butter cream or chees cream you used please 🙏
Thank you Nazan! Are you asking for the recipes?
@@KarolynsKakes yes ım askıng recıpe please and dıd you used only butter cream for cake ?
Hi! Just wanted to say your videos are tremendously helpful. I'm making my first 2 tiered cake for a party. How would I go about filling it if there will be fresh fruit inside? I don't want it to become soggy if I crumb coat it the day before. I hope you respond 🙏🏻 thank you!
I don't work with fresh fruit fillings because it's not allowed per PA Cottage Laws. I would pipe a stiffened buttercream dam around the outer edge. Then spread a thin layer of icing down on the cake before I put the fruit in. I would also make sure the fruit is dry before I add it. (Wash the fruit, let it sit out to dry, then slice and add to the cake.). I hope that helps!
@Karolyns Kakes got it, thank you so much for your help 💗🙏🏻
It cracks me up when I see others doing some of the same things like using the scissors! Also, my scraps serve as offerings to my woodland creatures lol. Mostly my sweet tooth raccoons! ***no, they are not rabid aggressive nasty creatures*** mine are docile and adorable ❤❤
OMG yes! The foxes loveeeee me! 🙌
Do I have to use simple syrup? Do u use all the time ?
Love you videos! If I had my cakes frozen, pulled out to crumbcoat, can I freeze after crumbcoat?
I personally wouldn't freeze the cake once I thaw the layers. The difference in temperature between the freezer and your house is too great and you'll have condensation issues when you take it out of the freezer. Is there a reason you wouldn't refrigerate it instead? That's what I do!
@KarolynsKakes thank you so much for the reply. I'm stuck on time and only bake for the family. Doing my sons bday cake for next Saturday and trying to coordinate my days. How long can I keep in the fridge after crumb coat? I need it for Saturday.
What did you wrap the cake board with? It's so pretty. The black one.
I use these! amzn.to/3IVHcy6
Hi Karolyn! When do you refrigerate your cakes, after you crumb coat or your final layer of frosting? I’ve been refrigerating during the fill stage and I think it’s causing some moisture loss. Thanks!
Hey! I never refrigerate my cakes until they have icing on the outside. So I fill the cakes and let it sit at room temp wrapped in plastic. Then, crumb coat and put in fridge. Once that is stiffened (I usually wait 3-4 hours) then I take out of the fridge and add the final layer of icing and put back in the fridge. I hope that helps!
@@KarolynsKakes yes!! Thanks so much!!!
I haven't read through all of the comments, so if someone else already said this, then disregard. When I torte and level cakes, I don't change the placement of my leveller. I keep it on the lowest setting and cut off the bottom and move that to a piece of parchment paper, then do it again and then the top is left over and you have two equal parts from the bottom part of the cake. Does this make sense?
One day can you do a video on what flavors go good with what filings
Good idea! I will add that to my list of videos to make 😊
Haha I thought the 'Ah-ma-zing' reference was from Shannon from Kim's Convenience. I guess she must have got it from your show.
Hi Karolyn, I just started baking cakes last month, and am having a little trouble on icing, it seems that I end up with the top layer edge showing, I can't get it to smooth out... can you give some tips on this? I'm using my grandmother's signature cream cheese and whip cream icing..
Hi Galen! I don’t frost cakes with cream cheese icing because it doesn’t hold up as well as American Buttercream. And I don’t work with whipped cream. So the problem may be that you’re working with icing that is a little difficult to work with. But I say that as someone who hasn’t tried, so maybe you can find videos talking specifically about frosting cakes with cream cheese or whipped icing? Sorry I couldn’t help you!
You’re so fun! Lol
Security blanket of moistness!! Lol
Question: when we make a Black Forrest cake .. we remove from oven when done.. when do we brush on the cherry juice on each layer? Right out of the oven, then wrap and freeze or freeze layers, then defrost getting to assemble - then brush the layers with the juice? Thank you for any help😘💕💕
I would freeze, then defrost, then brush the juice on after it’s thawed!
Thank you for sharing your experience
Question how early I can bake and ice the cake “like you showed us in this video “ before the event
And how long I can keep in freezer without icing cake and with icing either crumb coat or final coat but no decoration
Decorating want to do a day before so
Waiting for you reply 😊
Hope you understand my questions 🙏🤗
This video should help!
ua-cam.com/video/5Z985L46mHc/v-deo.html
@@KarolynsKakes thank you for sharing
Hi, I’m new to the baking industry and I have sooo many questions but one thing I’m afraid to do it bake, fill and stack in one day. So once I bake how long afterwards do I let it cool, take out the pan and then wrap and freeze? I really want to learn cakes inside and out😊
I never bake, fill, stack all in one day. I like to bake and freeze overnight, then thaw / fill the following day. You don't have to do it that way, I just like to freeze my cake layers to help keep them moist. Not saying that your cakes won't be moist if you don't freeze them, it's just my process. You can bake, fill, stack in a day if you want to! I would just bake and wrap in plastic wrap to cool. Not in the freezer, just on the countertop. Then unwrap and fill / frost / stack.
Do you have a tutorial for icing German chocolate cake with the coconut pecan icing
I haven't made that in a long time! I will film it if I make it again 🙏
Hi Karolyn, just wondering.... So let's say you have a pink strawberry buttercream filling. So, you still wouldn't use a dam around edge? No concern with the pink leaching through? Thanks! ☺️
You definitely can! I personally don't because my method of frosting a cake prevents color / bulges from showing. Here's a detailed video on my process!
ua-cam.com/video/tTEb690qtJc/v-deo.html
Do all these apply to pound cakes as well? I'm making A 2 layer lemon pound cake (8"*2"). Filled with lemon curd and cream cheese. Then it will be covered with cream cheese icing, butter cream roses and edible pictures. Thanks for any help
I would do the same thing for the lemon cakes!
You are amazing 😻, I wonder though why do you set your cakes out overnight?! I didn't get it🙈 is it to prevent cake from crack after icing it?!! If it so.. I live in a very hot climate I don't think I can leave the cake outside overnight ☹️, also I do have a problem of cracked icing sometimes I would love to show you some pictures that you might could help me please
I just have a lot to do so I prefer to fill one day and ice the next. You absolutely can speed up the settling process like I showed and fill and ice all in the same day! Here's a video on icing cracks, is this what happens?
ua-cam.com/video/wEgwV017-fs/v-deo.html
@@KarolynsKakes appreciate it😻 thanks a lot
Thanks 🫂 Ma'am
It's nice to see you don't cut off all the outer brown layer that was next to the pans! Cutting that away takes flavor away! 🙄😛💜💍😀
Plus, cake strips! Life-changing.
So you use syrup although your cakes must be moist already, I have done the doctored cake recipes & people say it’s moist. I normally use syrup in some from scratch cakes
Hello, what do you use for the non-skid surface on your turntable? Thank you.
ooops! So sorry. I see it in the listing . Please excuse me :)
No problem, glad you found it!
Hey Karolyn😉
Totally never knew you have to let the cake settle after filling. What happens if you don't do that and just fill and crumb coat and refrigerate?
❤️
There is a risk of it settling after you ice it so the icing could get messed up if the cake shifts underneath.
@@KarolynsKakes Thanks for replying❤️ and sorry I called you Marilyn😂😂😂 I edited it🙈🙉