Welcome! Here you'll find many tutorials on my techniques, custom cake designs, and handmade cake toppers. I hope you enjoy my channel everybody. I'd like to invite you to join me on my social media. You can find me on Instagram and Facebook under @krazykoolcakes. I teach private online and in-person classes in El Paso, TX if you are interested in learning from me. If interested, please send your inquiry to krazykoolcakes@gmail.com. I hope you enjoy my channel! God bless you!
this hard icing recipe can use for decorate russian flower cupcake? Because I've been try all of butter cream recipe and they are not making my flowers happen perfectly 😭 im gonna try this recipe.. looks so stiff icing❤
I made this icing for a cake I did over the weekend and it was fabulous 🎉 it was super easy to add food coloring and it still came out just as nice! My question to you is, do you use pure cane sugar or can you use this recipe with let's say a generic beet confectioners sugar?
That's so awesome to know Bethany! Thanks for letting me know it worked great for you. I've only ever used pure confectioner's sugar, but I don't see why it wouldn't work with beet conf. sugar? Now you have me very curious! LOL. Please let me know if you try it and if it works for you. Thanks for watching! :)
@@krazykoolcakes I tried it on another batch of cupcakes I made for the holiday and although it was a tiny tiny bit grainier all I had to do was add a little more milk it was fine!
Hi! The dam is made with stiff consistency icing. Same icing I use to coat the outside of the cake with. You can find the recipe by watching my tutorial called "Perfect Icing Consistencies". You'll also find it in written form in the description box below the video. Thanks for your question and for watching. :)
I used shortening in the bowl when making marshmallow fondant. I found that it imparted a particular, less pleasant flavor to the fondant. Is that probably bc I used vegetable shortening? It makes me hesitant to use only shortening as the fat in buttercream. Any advice? Is the flavor drastically different and as enjoyable as typical buttercream that's made using butter?
I've only ever made homemade MMF once and I didn't use any shortening at all so really can't speak to that. However, I do know that it's not a good idea for shortening to go anywhere near fondant because since it is oily, it will not allow the fondant to stick well to itself and this will only help promote tears, cracks, and elephant skin on your fondant when you're rolling it out. But, the fondant issue is really a completely separate topic from this icing tutorial. I suppose that your hesitancy will only be done away with or actually supported by actually making this icing and just seeing for yourself. Just be sure not to use vegetable shortening. This recipe calls for non-vegetable shortening. Hope that helps and thanks for watching! :)
Thanks for your question. The crumb-coat is a soft consistency and the outer coat is a stiff consistency. None are medium consistency. Thanks for watching! :)
You're very welcome! The only thing that really should go near fondant in tiny amounts as shown in this video, is water. I always say not to ever use or go near fondant with shortening. That'll just ruin the consistency and strength of your fondant. Thank you for watching! :)
Loooove your recipes!!! But unfortunately the only place that sold this shortening Walmart doesn’t carry it anymore not sure why always out of stock it’s been like that for a long time the only ones I can think of closest to it are organic shortening doesn’t say vegetable on it on Amazon.. would this work ❤️🙏🏼🙏🏼🙏🏼🙏🏼
YAY! Thank you so much! Oh that sucks! I don't know why a lot of Walmarts don't carry the non-vegetable shortening anymore. Thank God you can easily find non-vegetable shortening at local cake supplies, so at least you have that back-up when you need it. So definitely go to your local cake supplies. They always have it. Thank you for watching! :)
The hard icing is what I use for final coat. You technically "can" use the soft icing (the one that is half butter) as the final coat as well, however, just know that it won't do a great job of holding its shape once it comes to room temp, and you definitely don't want to cover it in fondant. Thanks for the question.
Someone may have already asked this, but what cake spinner do you use? It seems to be very smooth even though it is plastic. Or at least it looks like it. Thanks so much for all your videos you and your husband are great!😊
You're actually the firs to ask so thank you! The turntable I use is by Wilton. Yes, it's very smooth. :) You are very welcome! Thank you for watching! :)
I highly recommend these that you see in the video. For the recipe and instructions to make them check out my tutorial called "Perfect Icing Consistencies". You can find the link to it in the description box below this video. Thanks for watching!
Thank you. Great video. I think this is only necessary if the fondant is dry. If applying immediately after i just push it into the fondant and they dry together.
Greetings! I made this recipe exactly and the Chemically aftertaste was SO strong. My Family hated it. Is that aftertaste normal OR did I get a bad can from WALMART? I got the exact same product. How do I eliminate that aftertaste? BTW...I LOVE your videos
Greeting! If you did buy the non-vegetable shortening then I have the feeling you did buy and old or bad shortening because there should not be any aftertaste at all. If your family hated it, then it's almost certain that shortening was no good. The icing is delicious. Thank you for watching and hope your next container of shortening is good. :)
@@krazykoolcakes I made the chocolate cake and oh my goodness it turned out delicious. I’ve used your vanilla recipe and it’s the best. Thank you for sharing both recipes with us.
That's a great question! First, thanks for watching. Okay so it all depends on how much time you have and whether or not you necessarily need to have the entire cake completely iced on that day. When I'm not too much in a time crunch I will stick my crumb-coated cake int he refrigerator and just ice the 2nd coat several hour later or even the next day. If I have to have the cake completely iced on that day or right away I'll put the crumb-coated cake in the freezer for 10-15 minutes only to chill (hard to the touch) so I can go ahead and ice the 2nd coat. So you see, it all completely depends on the work load and time you have. So it's not a matter of preference. It's a matter of what needs to get done right away or not. I hope that makes sense and thanks again for watching! :)
Thank you so much! I'm so glad you liked it. :) I did not keep track of the "weights" of each body part. But, in order to follow this tutorial I would recommend making the parts the same size as I did in the tutorial. In many sections I'm sure I showed the sizes. Hope that helps and thank you for watching. :)
QUe bonitos ustedes!!! tan lindo que explican y tan bonito que se tratan... les deseo toooda la felicidad del mundo.. hacen una HErmossisissima pareja! Y MIL gracias por ser generosos y dar estos tutorials!!
HI! Let me know if you'd like to order any decorations like these from me. I custom make cake toppers and ship them around the world. If you'd like to order you can email me to krazykoolcakes@gmail.com. :)
Hi Cheryl! Thanks for your question. I am hardly making cakes lately as I have been focusing more on the decoration side of cake making. I'm mainly sticking to sugar modeling, but on a rare occasion I'll make a cake for a client here and there. :)
