I needed to know how to remove layers without breaking them and you demonstrated it amazingly with the cookie sheet. This video is a life saver to my upcomming Angry Birds cake. Thank you !
Thank you for your video, it has been very helpful. Do you have a video for frosting a square shaped cake in butter cream instead of fondant? Or do you have any tips that you can share with me on how to do so? I would also like to know if it would be possible to place a ribbon around a square cake that has butter cream instead as opposed to the fondant?
You can purchase all the products in our videos at Sweet Wise... including the icing fruits. Thanks for watching our videos and for shopping at Sweet Wise.
Love your videos and have already ordered the mat and am so excited to try it! I was reading your "Caroline's Cake" post on your blog and really want to try a whipped cream filling in a cake, but am SO afraid of it just oozing out the sides! Do you have any recommendations for the buttercream to use for the icing dam? The recipe I use is an italian meringue based buttercream, but I'm afraid that might be too soft to act as an effective dam. Any thoughts?
I've watched almost 100 videos on this subject, and I have to say, this is my favorite so far! I like the more informative, detailed videos & this is definitely one of them. Full of great techniques & tricks. Thank u so much for sharing your knowledge with us. Am definitely subscribing!! Love it!
Thank you, thank you, thank you!!! For all of the hundreds of cake decorating shows I've watched (including my all time fave, "Cake Boss") I did NOT know about this technique! Your video was so helpful! =) I'll definitely be subscribing to your channel!
I am about to make my wedding cake...gonna do a practice run first...but you have helped me so much can you show how to do a cake with no fondant-decorations included...you are great!
@durgaaa My mother would say I was bossy, stubborn and wouldn't follow instructions. She still says that, though. She told me I wouldn't have friends acting that way. Glad you like me!!
Wow. You have shown me so much in just one video than I have seen watching many others. You are great to watch and listen to. Thanks for making very informative videos :)
I just started baking and wanted to try some new fillings as I am tired of the same old buttercream and what you used for this video sounds great. How do you make the cream that you added the raspberries to? And where do you get that fruit. Thanks! I love your videos!!!
@shana102083 Go to my blog and find "Caroline's Wedding Cake". I have great detail on that filling, and some good discussion on flavor combinations in general. Also check out "Beautiful on the Inside" in the blog. The fruit is called "Icing Fruits" and you can get it in the Sweet Wise online store, which you can access from our youtube channel. Just click on sweetwiseinc below (and then subscribe!) Clicking through will take you to our website, where you'll also be able to find our blog.
@simplydolicious I haven't found that to be the case for me with the Lorann oils I have used, but of course, everyone has a different palate. There are endless ways to flavor cakes, fillings and icings. It all depends on the flavor you are trying to get as to where you start. For flavoring cake batters and icings, even whipped cream toppings (and, yum, pancake batter or quick breads), I like using the Icing Fruits. It's natural, condensed fruit. You won't find a chemical taste there, for sure!
So if I make my cakes in advance to freeze, do I chill them in the fridge until they are like you said? Also, if going to freeze, do you freeze immediately once out of the oven, or wait until completely cool? I have heard both. What you do suggest?
@jlobannon 1. Fill your pans about 2/3 full. This allows the cake to rise enough that it will reach the top of the pan. After the cake comes out of the oven, let it cool a few minutes. 2. Take a serrated knife or the Wilton leveler, and cut across the top of the cake, using the lip of the pan to help you keeo your knife straight (kind of like you are leveling off a spoonful of flour). 3. I place foil on top of the cake, then flip it onto a flat cookie sheet, and then straight into the fridge.
@SweetWiseInc 4. Let it cool completely (maybe even overnight, but at least a couple of hours), you may wrap in plastic wrap and freeze. OR, you can go ahead and torte the cold cake and then wrap and freeze. Or torte, fill with buttercream, wrap and freeze. Don't try to torte a frozen cake. Your knife will not go through easily, it will slip, and I will have to send you a get well card after you come home from getting stitches. :)
@SweetWiseInc PS: I DON'T like to freeze straight out of the oven because it can cause ice crystals in the cake. You MAY wrap the cake when it is still warm to trap in the steam as it cools - that will add to the moistness of the cake. Good luck; we are always happy to help!
When you say cold, do you mean frozen, or just left in the fridge for a while? I had a frozen cake, and I attempted to split. It was also very sticky when I held the top of it with my hand. How lond should they be chilled before splitting?
@jlobannon I like to chill them in the fridge for at least several hours. Cold to the center; not frozen. The only stickiness I've encountered comes from the top of the cake (where it domes just slightly and has created a slight crust). This part should get leveled off anyhow. Look around the 2:10 to 2:20 range in the video - see where my hand stuck a little? That's coming off anyways, so you don't have to worry about it.
How do you get your cakes to where you can split them and remove without no tearing, etc? I noticed yours was very "durable" because you folded the tops to remove them. Please help.
@jlobannon Lots of tips go into answering this question... You should first know that most scratch recipies are more "durable" than box mixes. For the cake in this video, I used Elisa Strauss' vanilla cake recipie in Confetti Cakes (available in our online store). Also, check my blog on my website about the valentine cake... Its imporant for ALL ingredients to be at room tempreture. Lastly, make sure you're working with a cold cake. Cold cakes are much more durable room temprature cakes.
@bren4299: Honestly it just sounds like you are not leaving your cake in the oven long enough.Checking with a toothpick in the center really does work.One other thing - if your cake is browning too much on the top and not done, you may just have a defective oven. Try lowering the rack in the oven. If it gets close to the bottom when you do that, place your cake pan ON TOP OF an insulated cookie sheet to protect it. You can also drop your oven temp by 10 or 15 degrees, baking it a little slower.
i have a problem with my cakes. when the cake is done, there is a layer at the top of the cake that is cooked but underneath that layer is all of the uncooked batter. and only the edges are cooked and this is just your regular sized cake. do you know why? and what can i do to avoid this?
@bren4299 Sure, no problem! The recipie I use is Elisa Strauss' Vanilla Cake recipie in her book "Confetti Cakes". We always have this book available in our store in Nashville. Our online store will be launching around Jan 15th. Thanks for watching our videos and we hope you subscribe. We will be adding lots and lots of new videos.
Just awesome. I only make cakes for my kids birthdays and for holidays, so it doesn't pay for me to buy a bunch of expensive accessories and I make my own fondant. The mat you have is about the only thing I would buy. I appreciate you showing the knife method of leveling the cake. I wonder where to get the piping gel?
I'm preparing a year in advance to make my only nieces sweet 16th birthday perfect and all your videos are so helpful and informative. I've got a year to plan but wish me luck anyway.
@janatbaghdad Will play around with a few things, but you might want to try my thoughts as well. If you whip real heavy cream stiff (don't turn it into butter!), sweeten it with powdered sugar to taste, then stabilize with Clear Piping Gel, I think you will get a pretty good result. Will try it out.
@8bevel Our online store should launch toward the end of October. You’ll love the new store. Most tools will have links to YouTube videos showing how the tool is used. Sign up on our website homepage click on “Get a Sugar Buzz” to register your email address and we’ll notify automatically when the store is launched.
Great video !!
I needed to know how to remove layers without breaking them and you demonstrated it amazingly with the cookie sheet. This video is a life saver to my upcomming Angry Birds cake. Thank you !
dakotaj23 2 days ago
you're pretty, your voice is pleasant to the ear and you're an awesome demonstrator. Thanks to you my cakes are awesome
ppau008 3 weeks ago
@ppau008 Thank you so much; you are very kind!
SweetWiseInc 3 weeks ago
Nice video!
292asma 2 months ago
I luv all ur tutoring videos and your store . Just order some stuffs which I couldn't find in stores, excited and waiting them shipped home.
rabbit2529 4 months ago
i could never keep my hand so still while cutting
cheesypasta21 4 months ago
@cheesypasta21 LOL! I'm sure you could; give it a try! The trick is not to think about it too much. Thanks for watching!
SweetWiseInc 4 months ago
This has been flagged as spam show
Thank you for your video, it has been very helpful. Do you have a video for frosting a square shaped cake in butter cream instead of fondant? Or do you have any tips that you can share with me on how to do so? I would also like to know if it would be possible to place a ribbon around a square cake that has butter cream instead as opposed to the fondant?
clvnchrls 4 months ago
how did i get here? ^^
Tejibz 5 months ago
you are so good at teaching/demonstrating... but I suspect you know that or you would not have done these vids.
Thank you for making things so understandable and thank you for going slowly.
moxmox1 5 months ago
NOW I KNOW HOW TO DO IT, THANK YOU SO MUCH!!!!
VENUSALIPETIT1 6 months ago
Which way do you prefer to tort the cake? Do you prefer the knife or the leveler? :)
KHibb4920 7 months ago
You can purchase all the products in our videos at Sweet Wise... including the icing fruits. Thanks for watching our videos and for shopping at Sweet Wise.
SweetWiseInc 7 months ago
where can i get icing fruits?
mojoribs 7 months ago
amazing :)
im making a cake for someone soon and i will keep ur tips in mind
mojoribs 7 months ago
Love your videos and have already ordered the mat and am so excited to try it! I was reading your "Caroline's Cake" post on your blog and really want to try a whipped cream filling in a cake, but am SO afraid of it just oozing out the sides! Do you have any recommendations for the buttercream to use for the icing dam? The recipe I use is an italian meringue based buttercream, but I'm afraid that might be too soft to act as an effective dam. Any thoughts?
fkkbtv 8 months ago
U talk 2 much but this is helpful
Artisticanna123 8 months ago
@Artisticanna123 i think she talks a great amount, very informative.
CoteWeatherly 7 months ago
wats a good recipe for a sturdy cake like that?
SugarRushCakez 9 months ago
@SugarRushCakez the recipe is the Vanilla Cake in Confetti Cakes by Elisa Strauss : )
SweetWiseInc 9 months ago
wats a good recipe for a sturday cake like that?
SugarRushCakez 9 months ago
I've watched almost 100 videos on this subject, and I have to say, this is my favorite so far! I like the more informative, detailed videos & this is definitely one of them. Full of great techniques & tricks. Thank u so much for sharing your knowledge with us. Am definitely subscribing!! Love it!
TaylorgangMom 9 months ago
awesome u are soo helpful ! brilliant! kudos!
lovelykisses777 9 months ago
Thank you, thank you, thank you!!! For all of the hundreds of cake decorating shows I've watched (including my all time fave, "Cake Boss") I did NOT know about this technique! Your video was so helpful! =) I'll definitely be subscribing to your channel!
81Nickelbabe 10 months ago
I am about to make my wedding cake...gonna do a practice run first...but you have helped me so much can you show how to do a cake with no fondant-decorations included...you are great!
Bilovli21 11 months ago
YOU are a Genius! I wonder how you were in the 5th grade. Were you strong minded and confident as you are now? What excellent cake lessons.
durgaaa 1 year ago
@durgaaa My mother would say I was bossy, stubborn and wouldn't follow instructions. She still says that, though. She told me I wouldn't have friends acting that way. Glad you like me!!
SweetWiseInc 11 months ago
Wow. You have shown me so much in just one video than I have seen watching many others. You are great to watch and listen to. Thanks for making very informative videos :)
littlebirdiebirthday 1 year ago
Your cake would not slide on the table at all if you placed a damp cloth under the cake board
jpm8799 1 year ago
I just started baking and wanted to try some new fillings as I am tired of the same old buttercream and what you used for this video sounds great. How do you make the cream that you added the raspberries to? And where do you get that fruit. Thanks! I love your videos!!!
shana102083 1 year ago
@shana102083 Go to my blog and find "Caroline's Wedding Cake". I have great detail on that filling, and some good discussion on flavor combinations in general. Also check out "Beautiful on the Inside" in the blog. The fruit is called "Icing Fruits" and you can get it in the Sweet Wise online store, which you can access from our youtube channel. Just click on sweetwiseinc below (and then subscribe!) Clicking through will take you to our website, where you'll also be able to find our blog.
SweetWiseInc 11 months ago
Not too fond of Loran Oils. The taste of chemicals is too strong for me...
simplydolicious 1 year ago
@simplydolicious I haven't found that to be the case for me with the Lorann oils I have used, but of course, everyone has a different palate. There are endless ways to flavor cakes, fillings and icings. It all depends on the flavor you are trying to get as to where you start. For flavoring cake batters and icings, even whipped cream toppings (and, yum, pancake batter or quick breads), I like using the Icing Fruits. It's natural, condensed fruit. You won't find a chemical taste there, for sure!
SweetWiseInc 1 year ago
So if I make my cakes in advance to freeze, do I chill them in the fridge until they are like you said? Also, if going to freeze, do you freeze immediately once out of the oven, or wait until completely cool? I have heard both. What you do suggest?
jlobannon 1 year ago
@jlobannon 1. Fill your pans about 2/3 full. This allows the cake to rise enough that it will reach the top of the pan. After the cake comes out of the oven, let it cool a few minutes. 2. Take a serrated knife or the Wilton leveler, and cut across the top of the cake, using the lip of the pan to help you keeo your knife straight (kind of like you are leveling off a spoonful of flour). 3. I place foil on top of the cake, then flip it onto a flat cookie sheet, and then straight into the fridge.
SweetWiseInc 1 year ago
@SweetWiseInc 4. Let it cool completely (maybe even overnight, but at least a couple of hours), you may wrap in plastic wrap and freeze. OR, you can go ahead and torte the cold cake and then wrap and freeze. Or torte, fill with buttercream, wrap and freeze. Don't try to torte a frozen cake. Your knife will not go through easily, it will slip, and I will have to send you a get well card after you come home from getting stitches. :)
SweetWiseInc 1 year ago
@SweetWiseInc PS: I DON'T like to freeze straight out of the oven because it can cause ice crystals in the cake. You MAY wrap the cake when it is still warm to trap in the steam as it cools - that will add to the moistness of the cake. Good luck; we are always happy to help!
SweetWiseInc 1 year ago
When you say cold, do you mean frozen, or just left in the fridge for a while? I had a frozen cake, and I attempted to split. It was also very sticky when I held the top of it with my hand. How lond should they be chilled before splitting?
jlobannon 1 year ago
@jlobannon I like to chill them in the fridge for at least several hours. Cold to the center; not frozen. The only stickiness I've encountered comes from the top of the cake (where it domes just slightly and has created a slight crust). This part should get leveled off anyhow. Look around the 2:10 to 2:20 range in the video - see where my hand stuck a little? That's coming off anyways, so you don't have to worry about it.
SweetWiseInc 1 year ago
How do you get your cakes to where you can split them and remove without no tearing, etc? I noticed yours was very "durable" because you folded the tops to remove them. Please help.
jlobannon 1 year ago
@jlobannon Lots of tips go into answering this question... You should first know that most scratch recipies are more "durable" than box mixes. For the cake in this video, I used Elisa Strauss' vanilla cake recipie in Confetti Cakes (available in our online store). Also, check my blog on my website about the valentine cake... Its imporant for ALL ingredients to be at room tempreture. Lastly, make sure you're working with a cold cake. Cold cakes are much more durable room temprature cakes.
SweetWiseInc 1 year ago
@bren4299: Honestly it just sounds like you are not leaving your cake in the oven long enough.Checking with a toothpick in the center really does work.One other thing - if your cake is browning too much on the top and not done, you may just have a defective oven. Try lowering the rack in the oven. If it gets close to the bottom when you do that, place your cake pan ON TOP OF an insulated cookie sheet to protect it. You can also drop your oven temp by 10 or 15 degrees, baking it a little slower.
SweetWiseInc 1 year ago
fank u soo much
kuleilani 1 year ago
i have a problem with my cakes. when the cake is done, there is a layer at the top of the cake that is cooked but underneath that layer is all of the uncooked batter. and only the edges are cooked and this is just your regular sized cake. do you know why? and what can i do to avoid this?
bren4299 1 year ago
im really addicted to your videos! you are so detailed in teaching your tricks & tips! Thanks
Diana
dcushaney 1 year ago
is it possible to get the recipe for the cake you made?
bren4299 1 year ago
@bren4299 Sure, no problem! The recipie I use is Elisa Strauss' Vanilla Cake recipie in her book "Confetti Cakes". We always have this book available in our store in Nashville. Our online store will be launching around Jan 15th. Thanks for watching our videos and we hope you subscribe. We will be adding lots and lots of new videos.
SweetWiseInc 1 year ago
Just awesome. I only make cakes for my kids birthdays and for holidays, so it doesn't pay for me to buy a bunch of expensive accessories and I make my own fondant. The mat you have is about the only thing I would buy. I appreciate you showing the knife method of leveling the cake. I wonder where to get the piping gel?
babyhorsey6 1 year ago
I'm preparing a year in advance to make my only nieces sweet 16th birthday perfect and all your videos are so helpful and informative. I've got a year to plan but wish me luck anyway.
sabbboy 1 year ago
@janatbaghdad Will play around with a few things, but you might want to try my thoughts as well. If you whip real heavy cream stiff (don't turn it into butter!), sweeten it with powdered sugar to taste, then stabilize with Clear Piping Gel, I think you will get a pretty good result. Will try it out.
SweetWiseInc 1 year ago
DO YOU HAVE A VIDEO HOW TO PAINT FONDAND ON THE CAKE OR MAKING DESIGNS EVENLY?
8bevel 1 year ago
I LOVE THIS VIDEOS, I CAN LEARN A LOT! DO YOU HAVE ONLY 14 VIDEOS
8bevel 1 year ago
@8bevel Hi 8bevel. We're glad you like our videos. We will be adding videos as quick as we can.
SweetWiseInc 1 year ago
@8bevel Our online store should launch toward the end of October. You’ll love the new store. Most tools will have links to YouTube videos showing how the tool is used. Sign up on our website homepage click on “Get a Sugar Buzz” to register your email address and we’ll notify automatically when the store is launched.
SweetWiseInc 1 year ago