@trishmiz I don't like to use them for the bottom tiers because of the weight. Unless you get thicker straws, like the kind you might find at a McDonald's.
Thank you so much for all of your great videos! Best tip ever is leaving those 'dowels' sticking up. I will never have another fingernail drag to fix! ;)
I could watch you decorate cakes all evening. loved the basket cake with all the flowers and your stacking the tiers made it look so easy. i am a want to be cake maker and have managed to make some pretty ones but i strive to do better and your tips are going to help I am sure. I do have a question, how do you make your icing colors so dark? i try but it seems to change the taste of the icing a little bitter. thanks again for sharing your videos.
I'm in culinary school, and i am more interested in the baking aspect. My aunt asked me to make my niece's birthday cake, and this really helped me learn how to properly stack! Thanks a ton! I love your technique!
I loved your tip on stacking cakes by leaving the dowels stick up. Last time I made a stacked cake I was so nervous to drop my cake on the bottom tier. I will try this next time!
@alc1602 Do you mean 2 colors in one bag? Click on my name, it will take you to the rest of my videos, I show how two different ways to get that, in the 'Pharmacy Cake' video and 'Spirograph Cuppies'.
thats awesome...can you tell me wht icing are you using ?Creamcheeze/ buttercream/ Vanillla ? Wht is the best... Also can u tell me wht have yo coated the cake with ?is that also vanilla frosting ?
@caroldsouza1 lol-'best' is an opinion :) I'll tell you what I like though, if you click on my name it will take you to the rest of my videos. I have the recipes posted there along with videos on other techniques. This is vanilla buttercream in tis video.
When airdrying your flowers..........I need to make some and put onto a wedding cake. I was going to make these ahead of time because I'm making them burgandy and im afraid the burgandy color will be messy on the white icing if i just put it on right away. How do u transfer these onto the cake without them coming apart? Will they be ok to pick up gently if they airdry for a few days?
As long as you're not storing your cake in the fridge, you shouldn't have a problem with the colors bleeding, I never do and I use dark colors often. I'd say give them about a week of airdrying, just lightly scoop them up with a spatula.
Do u set your cakes on the same size boards when stacking them? If so.......what about the part that sticks out? Do u do that with the dowels sticking up some and let the cake sink down on all sizes? Would an 8 in. be too big to do that (im doing a 10. 8 and 6 in. stacked cake.
I trim my boards to *almost* the same size as the cake, and if any of the board is sticking out then it will just get covered with a border. Yes, for all the tiers I let the dowels stick up a little and the weight of the next tier sinks the dowels into the cake below. It will work for any size cake :D I don't transport stacked cake though, I live in a very hilly, curvy area, a stacked cake would topple right over if I tried to take it anywhere!
very cool it's late at night and I can't wait for tomorrow so I can try your techniques I watched the other flower techniques .. very nice thank you big time for showing your talent...
As always, your fresh view on things never fail to surprise me - leaf tips for petals! Great tutorial. Thanks you so much! About how much buttercream do cake like these take?
Love it and the music goes perfect with it. What is the musics please???? thank you , will also like to eat a piece of your cake but i dont know that that's possible. nadia
Hi. Your videos are great, and it's inspiring you managed to learn all of this without any classes! I was wondering where we can find how to do the 'two tone' buttercream roses?
I'm another fan of your creativity. And I've learnt so much from your videos, really grateful. I had a question: Do you know the corrugated board used to put cake on, do you cover them with foil or leave them as they are? Especially the middle and top tier boards. Your reply will be appreciated.
Some people leave them as is, I like to cover both sides with wax paper. That's just for the upper tiers though, the bottom cardboard I like to cover with foil :) Granted I didn't need a bottom board for this cake since I was using a cake plate :D
love your videos!! i've learned so much from watching them.. :]
i just had a question, for the fixing section, how did you get your icing that colour red?? red is one of the hardest colours to make and whenever i've tried it's turned into a hot pink.
I know, red is aggravating. I usually use a whole lot of Wilton's no-taste red, then add some burgandy to it, and sometimes a little bit of red red. It also helps to make a dark pink first, then start adding red to that, and the longer you let the frosting sit (covered of course), the darker it will get.
I was wondering why you covered up the Happy Birthday. lmao. Thank God you explained it in your info or else I'd have gone crazy wondering. lol. Beautiful cakes BTW.
im starting out on cake decorating (your videos are a big insperation for me btw) and at the moment im using role out stuff to ice. do you have a recipe for your candy clay or do you buy it?
If you click on my name it should take you to my other videos, I have the recipe posted there. I've never used it to cover a cake though, it doesn't have the same workability as fondant or marzipan. I mainly use it for figurines :)
just though i would say great videos! they have been such a fantastic help. today i have to make my wedding cake & your tips on stacking etc are invaluable! so thankyou & good baking :)
Oh, bless your heart! You had such an open canvas to fill up! - You did wonderful though, and thank for your honesty in freaking out with the fourth tier - because my mouth dropped, when it remained tilted, hahaha~
I have to tell you, I've been watching you for about 2 months now and I think you are awesome. I've been watching you on my iPod so it doesn't show your profile or anything. Now that I see that you've been doing cakes for 2 years and are self-taught! I think you are AMAZING!!! I am practicing to make my daughters first birthday cake. I tried a buttercream recipe from a "professional" but it did not turn out great, I will try yours.
hi.. i was wndering how u get such vibrant colors without compromising on the taste of the icing?red!i used wiltons notaste red it didn't change the taste but also didn't give me a firy red....when i mixed a little christmas red it made the icing bitter!!!
You could try adding a pinch of salt, that helps to cut the bitterness. If I'm doing red though I get it as dark as I can with the no-taste then add a combination of other reds like red red and maybe some pink.
okay i have a question that's really bothering me. first of all let me just say that i loved ur first cake, oh how i'd love to be ur mum :)
anyway, back to my question, you do all these wonderful things with cakes, but before you decorate anything, you need to start with a good cake, and a good cake needs to be perfectly level with sharp edges. how do you do that without wasting half the cake by cutting the top off?!! my cakes always have a dome on top so they're never level - what do i do?!!!
Well, my cakes actually bake up fairly flat, if there is a dome I level it off. Check out my yellow cake video, I show the recipe I use and you can see how things look :)
That first cake is a great example of how you can make a very elegant cake but only use two tips. The petal and the leaf tip. Making a gorgeous cake doesn't have to mean it's stressful and complicated.
i have a question...how did u get the two different colors in the frosting...and the basket look on the side i was wonderin that also...if u dont mind tellin me...thanx and beautiful cakes =D
Click on my name, it will take you to my other videos, I have one on basketweave and if you check out the 'Pharmacy Cake' video I show how to do a 2 tone bag :)
The sticks are not going into the cake above them. I cut the sticks to the exact height of the bottom cake, then instead of pushing them down all the way I leave them sticking up out of the cake a little. When I put the next tier on the weight sinks the sticks down into the bottom tier. Does that make more sense? lol-I didn't explain it thoroughly enough in the video and didn't realize how it looked :)
Oh yeah, I need your help with this one. I have two cake pans, both the same size. And for some reason when I stack my cakes they don't come out even...same cake pans, same brand purchased at same location so I don't understand why when I stack them they don't lay even, do you understand what I am saying? Its like one cake is smaller than the other of something.
Could be that one side of your oven is hotter than the other, making one layer bake quicker and that could cause some shrinking. Do you leave the oven light on while they're baking? That could also cause some unevenness.
Do you level the cakes after they're cooled so they lay flat on top of each other?
I thank you for teaching me how to better my craft.. Also, now I have looked at so many of your cakes and others. The icing look soooo soft, when it is like that,does it melt, cause it looks like it is going to melt by the time you carry it to were ever it is going. Well not melt, but blend in all together.
It is soft to start, but once on the cake it begins to dry a little and forms a paper-thin crust. The decorations are the same way, soft but then they stiffen up a little. It's not a whipped cream frosting, that would make it melt, it's a frosting made of butter, shortening, powdered sugar, vanilla, cream and corn syrup.
I just want you to know that I have learned so much from watching these videos. I really enjoy them. And I too am a cake freak. My mom decorated professionally when I was little and I am just getting into it.
Thank you so much.I cant wait to try the two tone flowers now! :)Ok,another question,more like an emergency question.I'm trying to make a kind of strawberry filling for my cake and am using whiping cream.From the different recipes I read it seemed to me like if I beat the whipping cream real fast for a few minutes,it makes "soft peaks" and then "firm peaks".Mine just refuses to "peak.
Ah, I've only ever made whipped cream a few times, everything has to really be COLD to get the peaks. I don't have enough experience though to help you trouble-shoot, try going on cakecentral, a lot of people there use whipped cream and they might be able to help.
Thanks for your help .Again,I still can't get over how beautiful your cakes are,I'm not done watching all your videos.And I think you're so sweet to make the videos and share them with all:)
Hi.I think u are just so amazing!!!I enjoy watching your videos so much.Can u tell me how u get the two tone flowers?Do u fill the bag,one side with one color and other side with the different color?is there any technique to it?
Wow! Thank you for posting a truly helpful video. I live in a place where I can't take a class and am teaching myself by trial, error, and internet. You have given this mere mortal a chance to see a superstar at work and hope that I CAN lean to do this!
You say you're not a professional but I'm so impressed with your successful creativity. Your color and placement are so lovely. I loved the string/Mom cake, too. Too bad you don't show the baskek weave technique in this one. Hope I can find it in another video
thanx a bunch, now i am ready to try your yellow cake recipe. God bless you. You are super sweet just like your cakes. i only have 19 days left to get it right and need all the help i can get. thanx a lot.
You'r great,yeah gona try your recipe,about the temperature what gas mark you used, here in engalnd we don't have temperatures written on our oven e.g. 350C.lastly whenever put a stick in middle of the cake it comes with little bit of crumbs and will be a little bit wet.how do i knw the cake is not overdone.sori bombarding you with lots of questions,just wanna be a little bit gud and get it little bit close to yours. you'r perfect if only you live in England i will give you a gud business here.
I think it would be 177 degrees celsius, is that what you mean?
When you test the middle of the cake the toothpick should not be wet, it should be dry with just a few crumbs. It is too done when there a no crumbs, I start checking the cake around 38 minutes, I don't open the oven, I turn on the oven light and jiggle the oven. If the middle of the cake wiggles when I do this I know it's not done yet. I'll check every 3-4 minutes until the middle stops jiggling, then I use the toothpick.
thank you, thank you, thank you. one last question whenever i bake a simple sponge cake the crust seems to be very hard and the cake end up having cracks in it and it breaks into pieces whenever i try to frost it. Can you kindly tell me wat i am doing wrong, plssss. thank you once again.
Sounds like it's TOO done, your oven may be too hot. You can PM me the recipe and I'll take a look at it, or if you want to try something different just click on my name, I have a recipe for yellow cake posted :)
hey i luv watchin ur videos u are so creative, the last cake luks so pretty. i hav one quick question, u knw the colours u used for the decorating , i think u called them gels in 1 of ur videos. i live in Uk and i cant find them. my mums birthday cumin up than my dad's what shall i do?. sori 2 bug u.
lol-I should have been a little more detailed, I get this question a lot. There is a cake board under the 2nd tier, but those dowels do not go into that tier. They are cut to the same height as the bottom tier, I have them sticking up out of the cake and when I place the 2nd tier on, it sinks those dowels into the bottom tier.
thanks so much! you are so good at this. i just learned how to make royal icing so now i want to use buttercream. everyone seems to use it people especially in Cake Central... thanks a lot! you are really nice to answer all these questions! =)
I think I've watched almost all your videos...maybe...and i feel so much more confident about the adventure im about to embark on...im hoping/planning to do cakes as a side job (I teach) to make a little more money...and im fairly new at all this but im a learn-by-watching kind of person and your videos have made me feel like i can really do this...thank you so much :)
lol! your red rose frosting really turned out thin! lol... however another of you outstanding vids!!! this is camzzz17, my new account! cant wait to see another great video from you!
Thank you! I actually baked a one layer 8" square cake, then cut it into 1/4ths, used 3 at that size, then cut down the last one to make a little square for the top. (hope that makes sense lol)
There are no holes in the cardboard, the straws are not going into the board above them. The straws are really the same height as the bottom tier. When I cut them I don't push them all the way down, I allow the weight of the next tier to push them down into the bottom tier. This keeps my fingers out of the frosting.
OMG completely love it! im horrible at the roses though, the icing is always too stiff, but its amazing that you can do them right on the cake, and especially on the second cake! that was A LOT of flowers! great job!
Oh my goodness, the last song in that video is one I danced to in a ballet recital many many years ago. It brings back memories. Oh, and both of those cakes are just stunning, as always :-)
OK so I have to admit that when I was watching you decorate the three tiered cake I wasn't liking it, then when you showed the after picture I literally gasped b/c it was soooooo beautiful! I should have never doubted you ;)
lol-yeah, I wasn't liking it either! I don't know if I'll do that technique again just because it was such a pain! Once I started doing the roses and lilac I began to like it but I still dislike that middle tier >:(
can we use straw in every tier?
trishmiz 2 weeks ago in playlist More videos from SeriousCakes
@trishmiz I don't like to use them for the bottom tiers because of the weight. Unless you get thicker straws, like the kind you might find at a McDonald's.
SeriousCakes 2 weeks ago
is this music from cinderella?
kisa301 5 months ago
That's alot of icing stuff...
BelAndFlanFan 5 months ago
Nice save! LOL. The cake is very pretty and colorful.
pokemonrules404 6 months ago
your cake is AMAZINGGGGGGGGGGGGGGG...I love it...hope i can learn to that too :D
Imstunnin910 6 months ago
one talented lady. thanks for sharing~
malfirst 7 months ago
wowz what type of cake table was that? Looked pretty awesome!
x979023x 7 months ago
Thank you so much for all of your great videos! Best tip ever is leaving those 'dowels' sticking up. I will never have another fingernail drag to fix! ;)
FLYamahog 8 months ago
I love watching your videos, I learn soo much from them.
magicjulie1 8 months ago
VERY NICE!!!!
yvanho01 9 months ago
I could watch you decorate cakes all evening. loved the basket cake with all the flowers and your stacking the tiers made it look so easy. i am a want to be cake maker and have managed to make some pretty ones but i strive to do better and your tips are going to help I am sure. I do have a question, how do you make your icing colors so dark? i try but it seems to change the taste of the icing a little bitter. thanks again for sharing your videos.
JASAMFOREVER4 9 months ago
I'm in culinary school, and i am more interested in the baking aspect. My aunt asked me to make my niece's birthday cake, and this really helped me learn how to properly stack! Thanks a ton! I love your technique!
RachLiefde 9 months ago
Great job.What tip did u use to make the flower on the basketweave cake?
baker20able 11 months ago
excellent work, could you give me the recipe for the coverage q used to decorate your cake. saludos desde Paraguay
Excelente trabajo me podrias dar la receta de la cobertura que utilizaste para decorar tu torta...gracias
MiluzJesus 1 year ago
I loved your tip on stacking cakes by leaving the dowels stick up. Last time I made a stacked cake I was so nervous to drop my cake on the bottom tier. I will try this next time!
susieindy 1 year ago
Hi i really admire your work as so amazing! :D
But it was wondering what brand of the tips are you using wiltons tips???
Pembre 1 year ago
@Pembre Thank you, yep, Wilton tips :D
SeriousCakes 1 year ago
فنااااااااااااااااااااااااااااااااانةةةةةةةةةة
tube1831 1 year ago
How do you create the marbled frosting, without it mixing?
alc1602 1 year ago
@alc1602 Do you mean 2 colors in one bag? Click on my name, it will take you to the rest of my videos, I show how two different ways to get that, in the 'Pharmacy Cake' video and 'Spirograph Cuppies'.
SeriousCakes 1 year ago
thats awesome...can you tell me wht icing are you using ?Creamcheeze/ buttercream/ Vanillla ? Wht is the best... Also can u tell me wht have yo coated the cake with ?is that also vanilla frosting ?
caroldsouza1 1 year ago
@caroldsouza1 lol-'best' is an opinion :) I'll tell you what I like though, if you click on my name it will take you to the rest of my videos. I have the recipes posted there along with videos on other techniques. This is vanilla buttercream in tis video.
SeriousCakes 1 year ago
That's a lot of icing. I wish I had the skills that you have. I'm working on it.
averyms 1 year ago
favolosa !!!!!
loredana690 1 year ago
I really like your videos and have learned a lot by watching them. Thank you!!
Andisue56 1 year ago
suddenly the "happy birthday" sign disappear.. :) nice btw ;)
dlank87 1 year ago
Can I have your recipe for your icing PLEASE!!! MIne never comes out right.
jenniferyates27 1 year ago
if you may could you tell me what kind of icing you used?? And what is the recipe??
Khositas 2 years ago
I have a video posted showing my buttercream recipe :)
SeriousCakes 2 years ago
When airdrying your flowers..........I need to make some and put onto a wedding cake. I was going to make these ahead of time because I'm making them burgandy and im afraid the burgandy color will be messy on the white icing if i just put it on right away. How do u transfer these onto the cake without them coming apart? Will they be ok to pick up gently if they airdry for a few days?
angeleyes3250 2 years ago
As long as you're not storing your cake in the fridge, you shouldn't have a problem with the colors bleeding, I never do and I use dark colors often. I'd say give them about a week of airdrying, just lightly scoop them up with a spatula.
SeriousCakes 2 years ago
Would have loved to see how you made the basket... I don't know how to pipe it... :(
AndreaSPitaim 2 years ago
I have a video posted on how to do that :D
SeriousCakes 2 years ago
Do you usually leave cake boards under every tier in the finished product?
RabidIceWeasel 2 years ago
Yep, you have to for support :)
SeriousCakes 2 years ago
How do u cut the boards to fit the cake? sciccors? knife? Is it hard 2 trim the board down w/ the cake on it?
angeleyes3250 2 years ago
Kitchen shears, and never with the cake on it already, always beforehand.
SeriousCakes 2 years ago
Do u set your cakes on the same size boards when stacking them? If so.......what about the part that sticks out? Do u do that with the dowels sticking up some and let the cake sink down on all sizes? Would an 8 in. be too big to do that (im doing a 10. 8 and 6 in. stacked cake.
angeleyes3250 2 years ago
I trim my boards to *almost* the same size as the cake, and if any of the board is sticking out then it will just get covered with a border. Yes, for all the tiers I let the dowels stick up a little and the weight of the next tier sinks the dowels into the cake below. It will work for any size cake :D I don't transport stacked cake though, I live in a very hilly, curvy area, a stacked cake would topple right over if I tried to take it anywhere!
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SeriousCakes 2 years ago
very cool it's late at night and I can't wait for tomorrow so I can try your techniques I watched the other flower techniques .. very nice thank you big time for showing your talent...
sarahramos1220 2 years ago
Thank you!! :D
SeriousCakes 2 years ago
lot of frosting for the second part but omg it wuz beautiful!
vidawithme 2 years ago
As always, your fresh view on things never fail to surprise me - leaf tips for petals! Great tutorial. Thanks you so much! About how much buttercream do cake like these take?
lparanal 2 years ago
I made a double batch for the first cake (12 cups) and maybe about 7-8 cups for the second one.
SeriousCakes 2 years ago
you are awesome!
csplljr 2 years ago
purely amazing!
DeeHong 2 years ago
Gorgeous Cakes, Awesome Music choices, Love the commentaries ^^ You ROCK! ^.^
Aiyume22 2 years ago
Absolutely beautiful!!!
velinda84 2 years ago
Love it and the music goes perfect with it. What is the musics please???? thank you , will also like to eat a piece of your cake but i dont know that that's possible. nadia
kassandrakassan 2 years ago
Here you go :D
1. Bustin' Surfboards from 'Pulp Fiction'
2. Loss of Me from 'Final Fantasy'
3. Soul Bossa Nova from 'Austin Powers'
4. Benny and Joon from 'Benny and Joon'
SeriousCakes 2 years ago
Hi. Your videos are great, and it's inspiring you managed to learn all of this without any classes! I was wondering where we can find how to do the 'two tone' buttercream roses?
Thanks
SonalGathani 2 years ago
If you click on my name it will take you to my other videos, the 'Pharmacy Cake' video has 2 toning :)
SeriousCakes 2 years ago
Tried it last night, worked a charm! Thanks very much.
SonalGathani 2 years ago
The cake was beautiful but I bet it weighed 30lbs. when you were finished!
lml46 2 years ago
I'm another fan of your creativity. And I've learnt so much from your videos, really grateful. I had a question: Do you know the corrugated board used to put cake on, do you cover them with foil or leave them as they are? Especially the middle and top tier boards. Your reply will be appreciated.
sabihanatha 2 years ago
Some people leave them as is, I like to cover both sides with wax paper. That's just for the upper tiers though, the bottom cardboard I like to cover with foil :) Granted I didn't need a bottom board for this cake since I was using a cake plate :D
SeriousCakes 2 years ago
love your videos!! i've learned so much from watching them.. :]
i just had a question, for the fixing section, how did you get your icing that colour red?? red is one of the hardest colours to make and whenever i've tried it's turned into a hot pink.
274267664 2 years ago
I know, red is aggravating. I usually use a whole lot of Wilton's no-taste red, then add some burgandy to it, and sometimes a little bit of red red. It also helps to make a dark pink first, then start adding red to that, and the longer you let the frosting sit (covered of course), the darker it will get.
SeriousCakes 2 years ago
I love it!
nubializacion 2 years ago
You are amazing!
CakeAddict17 2 years ago
I was wondering why you covered up the Happy Birthday. lmao. Thank God you explained it in your info or else I'd have gone crazy wondering. lol. Beautiful cakes BTW.
JustCallMeKeebler 2 years ago
lol, I was kind of sad to cover that up, I thought it was pretty and elegant! But, well, the order WAS basket full of flowers ;)
SeriousCakes 2 years ago
im starting out on cake decorating (your videos are a big insperation for me btw) and at the moment im using role out stuff to ice. do you have a recipe for your candy clay or do you buy it?
RoseRitchie 3 years ago
If you click on my name it should take you to my other videos, I have the recipe posted there. I've never used it to cover a cake though, it doesn't have the same workability as fondant or marzipan. I mainly use it for figurines :)
SeriousCakes 3 years ago
quedaron hermosas las flores,,,,
rokefeller123 3 years ago
Gracias :)
SeriousCakes 3 years ago
thats pretty....i wish i was a decorator/ taste tester
DasTuppen 3 years ago
just though i would say great videos! they have been such a fantastic help. today i have to make my wedding cake & your tips on stacking etc are invaluable! so thankyou & good baking :)
hazeldsansom 3 years ago
how much do you make making cakes?? just curious? im young and thinking of making a career of it
aplevideos 3 years ago
Actually I'm a hobby decorator, I only charge for supplies and a tad for my time :)
SeriousCakes 3 years ago
Oh, bless your heart! You had such an open canvas to fill up! - You did wonderful though, and thank for your honesty in freaking out with the fourth tier - because my mouth dropped, when it remained tilted, hahaha~
wandongluv 3 years ago
What is the recipe for the buttercream??
I can never make a frosting with the right consistency to make the right roses.
PLEASE HELP
naomi0406 3 years ago
Hi there, if you click on my name it will take you to my other videos, I have my recipe posted there :)
SeriousCakes 3 years ago
hey! what do you do all those things with? buttercream?
luislir1990 3 years ago
Yep, it's all buttercream :)
SeriousCakes 3 years ago
are you girl or boy? well whatever you are you are awsome!!!!:D
Qwakkerpony 3 years ago
You mean it's not obvious? lol-I'm a girl :D
SeriousCakes 3 years ago
thnx for the tips i will try that next time:)
bibi783 3 years ago
I have to tell you, I've been watching you for about 2 months now and I think you are awesome. I've been watching you on my iPod so it doesn't show your profile or anything. Now that I see that you've been doing cakes for 2 years and are self-taught! I think you are AMAZING!!! I am practicing to make my daughters first birthday cake. I tried a buttercream recipe from a "professional" but it did not turn out great, I will try yours.
abdon7 3 years ago
Thank you very much!! Let me know how it works for you :)
SeriousCakes 3 years ago
hi.. i was wndering how u get such vibrant colors without compromising on the taste of the icing?red!i used wiltons notaste red it didn't change the taste but also didn't give me a firy red....when i mixed a little christmas red it made the icing bitter!!!
plz anu tips would be helpful:)thnx
bibi783 3 years ago
You could try adding a pinch of salt, that helps to cut the bitterness. If I'm doing red though I get it as dark as I can with the no-taste then add a combination of other reds like red red and maybe some pink.
SeriousCakes 3 years ago
okay i have a question that's really bothering me. first of all let me just say that i loved ur first cake, oh how i'd love to be ur mum :)
anyway, back to my question, you do all these wonderful things with cakes, but before you decorate anything, you need to start with a good cake, and a good cake needs to be perfectly level with sharp edges. how do you do that without wasting half the cake by cutting the top off?!! my cakes always have a dome on top so they're never level - what do i do?!!!
starryeyesurpise 3 years ago
Well, my cakes actually bake up fairly flat, if there is a dome I level it off. Check out my yellow cake video, I show the recipe I use and you can see how things look :)
SeriousCakes 3 years ago
haha i notice that you dont use a nail to make your roses. ima try that!
123sedutive 3 years ago
lol-give it a try, I haven't used my flower nail in over a year, well, not for making flowers anyway :)
SeriousCakes 3 years ago
That is a great way to stack a cake. I was thinking the same thing but wondered if it would work. Guess it does!
*Runs off to start stacking ....!
uberathlete 3 years ago
hehe, let me know how it goes ;)
SeriousCakes 3 years ago
omg! that seriously must took u hours...
xXx3MOisLOV3xXx 3 years ago
That first cake is a great example of how you can make a very elegant cake but only use two tips. The petal and the leaf tip. Making a gorgeous cake doesn't have to mean it's stressful and complicated.
Serenity0047 3 years ago
lol-that's true, I didn't even think of that! Ha, some of my favorite cakes are the simpler ones :)
SeriousCakes 3 years ago
I totally agree...I think you're hilarious & clever in what you do.
ErinSyahnazBhangi 3 years ago
Thank you! :)
SeriousCakes 3 years ago
omg u cake the basket of flowers was incredible i super love it i wish i can make a cake like urs
crystaltharox 3 years ago
:) thank you!!
SeriousCakes 3 years ago
i like a lot the way you piping!!!! Thank you to share this video!!!! You are great! I hope one day i can do the same!!!
Cholandsonia2 3 years ago
Thank you! No reason you couldn't, takes practice and patience :)
SeriousCakes 3 years ago
i have a question...how did u get the two different colors in the frosting...and the basket look on the side i was wonderin that also...if u dont mind tellin me...thanx and beautiful cakes =D
babySno0py 3 years ago
Click on my name, it will take you to my other videos, I have one on basketweave and if you check out the 'Pharmacy Cake' video I show how to do a 2 tone bag :)
SeriousCakes 3 years ago
i have a question.... with the sticks on the stacking... do u push them to the bottom or like in the middle??
pinkiebabe125 3 years ago
The sticks get pushed all the way down by the weight of the next tier, is that what you meant?
SeriousCakes 3 years ago
I am an aspiring cake decorator and I must say you are awsome...........what is the best type of icing to decorate with?
desgirl19 3 years ago
lol-now that's really a matter of preference :) I personally like buttercream but that's all I ever use and am happy with how it works for me :)
SeriousCakes 3 years ago
ohhh i get it! haha that makes sense now. thanks
ladoocheeks 3 years ago
lol-no problem, I really need to put annotations on this video about it :)
SeriousCakes 3 years ago
i am a little confused. how are these cakes going into the sticks? do you have cardboard paper under each cake? do you make holes in those too?
ladoocheeks 3 years ago
The sticks are not going into the cake above them. I cut the sticks to the exact height of the bottom cake, then instead of pushing them down all the way I leave them sticking up out of the cake a little. When I put the next tier on the weight sinks the sticks down into the bottom tier. Does that make more sense? lol-I didn't explain it thoroughly enough in the video and didn't realize how it looked :)
SeriousCakes 3 years ago
there are for meny color..
DjigitkaEdina 3 years ago
Oh yeah, I need your help with this one. I have two cake pans, both the same size. And for some reason when I stack my cakes they don't come out even...same cake pans, same brand purchased at same location so I don't understand why when I stack them they don't lay even, do you understand what I am saying? Its like one cake is smaller than the other of something.
utopiad4 3 years ago
Could be that one side of your oven is hotter than the other, making one layer bake quicker and that could cause some shrinking. Do you leave the oven light on while they're baking? That could also cause some unevenness.
Do you level the cakes after they're cooled so they lay flat on top of each other?
SeriousCakes 3 years ago
I thank you for teaching me how to better my craft.. Also, now I have looked at so many of your cakes and others. The icing look soooo soft, when it is like that,does it melt, cause it looks like it is going to melt by the time you carry it to were ever it is going. Well not melt, but blend in all together.
utopiad4 3 years ago
It is soft to start, but once on the cake it begins to dry a little and forms a paper-thin crust. The decorations are the same way, soft but then they stiffen up a little. It's not a whipped cream frosting, that would make it melt, it's a frosting made of butter, shortening, powdered sugar, vanilla, cream and corn syrup.
SeriousCakes 3 years ago
I just want you to know that I have learned so much from watching these videos. I really enjoy them. And I too am a cake freak. My mom decorated professionally when I was little and I am just getting into it.
bizkithater 3 years ago
Thank you!!! lol-my mom didn't decorate cakes, we never even took them out of the pan, just threw on some canned frosting!!
It's different with my kiddies though, they love being a part of it :)
SeriousCakes 3 years ago
This has been flagged as spam show
Yep, just click on my name and it will take you to the rest of my videos :)
SeriousCakes 3 years ago
Thank you so much.I cant wait to try the two tone flowers now! :)Ok,another question,more like an emergency question.I'm trying to make a kind of strawberry filling for my cake and am using whiping cream.From the different recipes I read it seemed to me like if I beat the whipping cream real fast for a few minutes,it makes "soft peaks" and then "firm peaks".Mine just refuses to "peak.
monicadalvi1 3 years ago
Ah, I've only ever made whipped cream a few times, everything has to really be COLD to get the peaks. I don't have enough experience though to help you trouble-shoot, try going on cakecentral, a lot of people there use whipped cream and they might be able to help.
SeriousCakes 3 years ago
Thanks for your help .Again,I still can't get over how beautiful your cakes are,I'm not done watching all your videos.And I think you're so sweet to make the videos and share them with all:)
monicadalvi1 3 years ago
Hi.I think u are just so amazing!!!I enjoy watching your videos so much.Can u tell me how u get the two tone flowers?Do u fill the bag,one side with one color and other side with the different color?is there any technique to it?
monicadalvi1 3 years ago
Hi there, if you click on my name it will take you to my other videos. Check out the pharmacy cake video, in the beginning I show bag striping :)
SeriousCakes 3 years ago
Wow! Thank you for posting a truly helpful video. I live in a place where I can't take a class and am teaching myself by trial, error, and internet. You have given this mere mortal a chance to see a superstar at work and hope that I CAN lean to do this!
GretavonBoxer 3 years ago
Sweet!! Glad I could help :)
SeriousCakes 3 years ago
You're right.. I freaked out on the third tier as well LoL.
SinisterFetish 3 years ago
You say you're not a professional but I'm so impressed with your successful creativity. Your color and placement are so lovely. I loved the string/Mom cake, too. Too bad you don't show the baskek weave technique in this one. Hope I can find it in another video
WickedSexyActivist 3 years ago
lol-thank you! I see you were also able to find the basketweave ;)
SeriousCakes 3 years ago
hmmm, how can i put this
u r one of the BEST CAKE DECORATERS IVE EVER SEEN!
AMAZING!
skittlesluv365 3 years ago
thanx a bunch, now i am ready to try your yellow cake recipe. God bless you. You are super sweet just like your cakes. i only have 19 days left to get it right and need all the help i can get. thanx a lot.
mishael4625 3 years ago
19 days? Got some time to practice them ;) Let me know how it goes!
SeriousCakes 3 years ago
You'r great,yeah gona try your recipe,about the temperature what gas mark you used, here in engalnd we don't have temperatures written on our oven e.g. 350C.lastly whenever put a stick in middle of the cake it comes with little bit of crumbs and will be a little bit wet.how do i knw the cake is not overdone.sori bombarding you with lots of questions,just wanna be a little bit gud and get it little bit close to yours. you'r perfect if only you live in England i will give you a gud business here.
mishael4625 3 years ago
I think it would be 177 degrees celsius, is that what you mean?
When you test the middle of the cake the toothpick should not be wet, it should be dry with just a few crumbs. It is too done when there a no crumbs, I start checking the cake around 38 minutes, I don't open the oven, I turn on the oven light and jiggle the oven. If the middle of the cake wiggles when I do this I know it's not done yet. I'll check every 3-4 minutes until the middle stops jiggling, then I use the toothpick.
SeriousCakes 3 years ago
thank you, thank you, thank you. one last question whenever i bake a simple sponge cake the crust seems to be very hard and the cake end up having cracks in it and it breaks into pieces whenever i try to frost it. Can you kindly tell me wat i am doing wrong, plssss. thank you once again.
mishael4625 3 years ago
Sounds like it's TOO done, your oven may be too hot. You can PM me the recipe and I'll take a look at it, or if you want to try something different just click on my name, I have a recipe for yellow cake posted :)
SeriousCakes 3 years ago
hey i luv watchin ur videos u are so creative, the last cake luks so pretty. i hav one quick question, u knw the colours u used for the decorating , i think u called them gels in 1 of ur videos. i live in Uk and i cant find them. my mums birthday cumin up than my dad's what shall i do?. sori 2 bug u.
mishael4625 3 years ago
I buy them from a local craft store but you can also get them online, go to Wilton's website, they have an online store there :)
SeriousCakes 3 years ago
why do you put straws between tiers of cakes? does it help the cake stand or anything?
omgitsv08 3 years ago
Yes, you need something to support each tier, otherwise you'll have leaning then a possible collapse.
SeriousCakes 3 years ago
I DONT LIKE...
TOO MUCH FLOWERS
christianpappo 3 years ago
Nice!!!
fawz23 3 years ago
is that a liner at the bottom of your 2nd cake? i'm not sure what that is because it went righ through the whole cake =)
judeeann1983 3 years ago
lol-I should have been a little more detailed, I get this question a lot. There is a cake board under the 2nd tier, but those dowels do not go into that tier. They are cut to the same height as the bottom tier, I have them sticking up out of the cake and when I place the 2nd tier on, it sinks those dowels into the bottom tier.
SeriousCakes 3 years ago
thanks so much! you are so good at this. i just learned how to make royal icing so now i want to use buttercream. everyone seems to use it people especially in Cake Central... thanks a lot! you are really nice to answer all these questions! =)
judeeann1983 3 years ago
No problem! :)
SeriousCakes 3 years ago
thats a lot of icing!! and, did the customer ever find out?? i am a 11 turning 12 year old girl, who luvs making cakes!!
aminkfan 3 years ago
Actually the customer is a friend so I was able to tell them about the mistake, they didn't care lol :)
SeriousCakes 3 years ago
I think I've watched almost all your videos...maybe...and i feel so much more confident about the adventure im about to embark on...im hoping/planning to do cakes as a side job (I teach) to make a little more money...and im fairly new at all this but im a learn-by-watching kind of person and your videos have made me feel like i can really do this...thank you so much :)
jonesy1119 3 years ago
Well thank you! I'm glad I could help :) Let me know how things go and if you post your pics somewhere, I'd love to see them!
SeriousCakes 3 years ago
you are incredable, this cake is most wonderful in the world, congratulations, from isabel . BRASIL
if61 3 years ago
Thanks for this video! I much prefer your method of leaving the dowels out a little to center the cake over what I learned in school...
wickcomm 3 years ago
Wow-thanks! How did they teach you to do it at school? I learned this method from the Wilton forum-lots of great advice there :)
SeriousCakes 3 years ago
lol! your red rose frosting really turned out thin! lol... however another of you outstanding vids!!! this is camzzz17, my new account! cant wait to see another great video from you!
CakeAddict17 3 years ago
lol-that red frosting was from the freezer, I didn't have enough leftovers from when I originally decorated the cake so I had to go into my reserves!
SeriousCakes 3 years ago
i gotta say, you are amazing
rozluv2237 3 years ago
Aw, thank you!! :)
SeriousCakes 3 years ago
wow!!! i wish i can decorate a cake like you.. nice job
vangjeanie 3 years ago
Hey, give it go, you never know!! lol-I'm a poet and didn't know it :)
SeriousCakes 3 years ago
so.. much.. frosting...
but.. so... beautiful. well done
carrotlady 3 years ago
lol-well, my momma loves my frosting! She tells me she likes a little bit of cake to go with her frosting :D
SeriousCakes 3 years ago
u sure luv decorate cakes wiz floras
JunYooRin04 3 years ago
lol-yep I do :)
SeriousCakes 3 years ago
do u open a cake shop? or makin cakes is ur hobby?
JunYooRin04 3 years ago
It's a hobby, if I had a shop I don't think I'd be able to handle the stress!! Right now though it's easy going and a lot of fun :)
SeriousCakes 3 years ago
for the three tier cake was that a petal tip on the sides...?
awsome469 3 years ago
Yep, I think it was a 104.
SeriousCakes 3 years ago
awesome , how did u make the petals in the flower basket dual color, i mean pink border and white in the middle..
praveensoora 3 years ago
Click on my name and you'll see my other videos, in the one labelled 'Pharmacy cake' I show how to do it :)
SeriousCakes 3 years ago
i liked it when the top was tilt it looked cool but then u fixed it
hilaryduffrocksyay 3 years ago
What size layer was the basket weave cake?Your videos are e&e.Entertaining&educational.I love them all.Thanks for sharing.
cleanhd 3 years ago
Thank you! I actually baked a one layer 8" square cake, then cut it into 1/4ths, used 3 at that size, then cut down the last one to make a little square for the top. (hope that makes sense lol)
SeriousCakes 3 years ago
hi can i just ask, hw did u let the cakes sink with the cardboards at the bottem ( was is really thin cardboard) or did u put holes or sumat?
Thank you
Amkool 3 years ago
There are no holes in the cardboard, the straws are not going into the board above them. The straws are really the same height as the bottom tier. When I cut them I don't push them all the way down, I allow the weight of the next tier to push them down into the bottom tier. This keeps my fingers out of the frosting.
SeriousCakes 3 years ago
Oh lol, Thank you! By the way i love ur cakes , I think they are brilliant. I learn alot from ur videos. So keep em coming in.
Thank you
Amkool 3 years ago
OMG completely love it! im horrible at the roses though, the icing is always too stiff, but its amazing that you can do them right on the cake, and especially on the second cake! that was A LOT of flowers! great job!
gizzygee14 3 years ago
Oh my goodness, the last song in that video is one I danced to in a ballet recital many many years ago. It brings back memories. Oh, and both of those cakes are just stunning, as always :-)
akemp7777 3 years ago 3
how many times did chu had to repeat the frosting recipe for the 3 stack up cakes bcuz i kno 6 cups of frosting dident do all this...?
awsome469 3 years ago
I think I made 2 of my recipes, about 12 cups of frosting. I did have some left over, these were small cakes.
SeriousCakes 3 years ago
OK so I have to admit that when I was watching you decorate the three tiered cake I wasn't liking it, then when you showed the after picture I literally gasped b/c it was soooooo beautiful! I should have never doubted you ;)
kriskarson 3 years ago
lol-yeah, I wasn't liking it either! I don't know if I'll do that technique again just because it was such a pain! Once I started doing the roses and lilac I began to like it but I still dislike that middle tier >:(
SeriousCakes 3 years ago
That is so lovely!! I have never seen anything like that before. Just beautiful. Its too pretty to cut up and eat!!
AuntyHatred 3 years ago
Thank you! Eating it was the best part though, oh so yummy!!
SeriousCakes 3 years ago
I'm a cake decorator and I have to say that I love your flower techniques!
Protoaxl 3 years ago 2