When I first started decorating cakes and sweets, learning to frost a smooth cake and piping buttercream decorations could at some times be quite frustrating. I quickly learned that some of it is just muscle memory that comes very quickly with a little practice and A LOT of it was not having the right knowledge. I am so grateful I did not give up because decorating cakes and treats brings me so much joy.
That is why I love to teach baking and decorating cakes and sweets; I want you to feel the joy I feel and do not want you to quit because of a lack of knowledge.
And for those of you who simply enjoy watching other people bake and decorate sweets. I understand that as well; I quite enjoy sitting back, relaxing and watching others create.
Hi, I don’t know if you’ll see this as this video came out a while ago but would self-raising flour be okay instead of plain/all-purpose flour and baking powder?
Thank you. I started in the bakery at publix and close by myself most of the time. Never fails I get asked to do this and I've been hella struggling. This video helped a lot
Thank you for this cake tutorial. I’m a beginner home cake decorator for family and friends. My granddaughter requested a tree cake with mushrooms. This cake is just what she would like. 🙂👍 greetings from Sydney Australia 🇦🇺
Question: I made little bunny ears out of gum paste for my cupcakes. I let them dry for a couple hours on spoons, they felt very dry and secure. But when I placed them on top of my cupcakes (which were iced using Swiss meringue buttercream) the bunny is essentially melted and flopped flat. What did I do wrong? Should I let them dry longer?
thanks for the video. how would you do a double sided mold? like if you wanted the mermaid tale to have both sides? would you stick them together while soft or 'glue' each side after thy dried ?
I am considering making a mushroom style cake, using a hemisphere cake pan to make the cap and a circular and more narrow cake pan to make the stem. I'm concerned however that the cap might not be sturdy enough and that it might just collapse. Any tips or suggestions? Thanks for making these videos, they are most helpful!
I’m about to do a cake with lettering on. Does it have to be buttercream? Or can it be any kind of frosting as long as you chill it in the fridge? If someone can help me thanks!
It pretty much tastes like nothing as long as the gold dust you use is tasteless. Many people add powdered sugar as long as it doesn't mute the shimmer of you drips. If you do not use the gold dust I used in this video make sure you test this out first on an upside down cup. A common problem with some dusts is they later separate from the oil and the oil continues dripping down the cake later. This has not happened to me but I have heard of it happening to others. Powdered sugar could help with this problem too. Good luck!
