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Cakes with Lorelie provides aspiring bakers with the recipes and steps for building skills and confidence to create beautiful cakes and cherished memories.
Thank you so much for the wonderful video Lorelie. I was hoping you could please let me know what size eggs to use in your recipe and even if the size would matter? Thank you again for the content.
You are so welcome! I normally use medium sized eggs. You could use large. I don't think it's going to make too much of a difference. Im sure Ive used a mix of sizes over the years.
Hi Thak you . If you go to my website you will see links . Click on "Become a Pro" to get to the courses. Click on "Books" to get the book on Amazon and the ebook is at the website. www.wedding-cakes-for-you.com/
Three is the usual amount of layers per cake that I do. In the past when I first began baking wedding cakes I did use two layers. I prefer the three and the taller cakes.
Lorelie yo compre el libro en Amazon me encanta pero no sale la torta de la portada en las recetas como podría yo obtener el PDF de las recetas no puedo descargarlo quiero comprarlo y no me deja sale que está bloqueada la página y me suscribi y me dice que tengo gratis el PDF de las 5 recetas de buttercream y no puedo descargar está bloqueada la página como hago para obtenerla
This looks amazing. Cheesecake is my absolute favorite, and none of the bakers around me makes them, so I have to make my own. I am not a strong baker, but I have made cheesecakes before. Would whipped cream work instead of frosting? I've never had frosting on Cheesecake, but I'd like to dress up the wedding cake to make it pretty.
Hi Yes I believe whipped cream would be a nice alternative. Im not sure however how well it would cover the graham crumbd on the sides of the cake. I guss you'll have to experiment a little and make a small cake as a sample. Good luck with you cheesecake wedding cake.
loreli, i have a few questions, i'm making my younger sisters wedding cake in august, im a ex cake decorator, i only do cakes for certain people but its a small wedding cake the base will be a ten inch, the middle an eight, and the top a six inch, she wants a elegant rustic style much like the cake in this video with white and sage green flowers. my question is would it be better to just take the cake assembled or assemble it at the venue, also how to i transport the fresh flowers and how do i store them overnight to keep them beautiful until im ready to put them on her cake
Hi it’s lorelies from my dance channel. You. a deliver the cakes assembled if you want to.We delivered many that way. Just make sure to have a really solid base under the cake and a sharpened wooden dowel rod going all the way through. the box should be fitted to the base so it doesn’t slide in the box. the box should also be positioned in the vehicle with props around it and or a piece of sticky shelf liner. i have videos on this channel specifically about boxing and transport. search the channel and you’ll find them. your cake is on the smaller side so i probably would deliver it assembled and add the flowers there. flowers can be kept in water in a cool spot or in fridge overnight. keep them in bucket of water until your ready to set up the cake. Hope that helps. i have info at the website as well. books and a video program to show you everything. xo ❤ Happy Cske Decorating
We have a small family,and i appreciate that your recipes are for not too big a cake. Perfect size. I,m making this tonight to go with our strawberries from Georgia
I wonder if you're still responding to comments here. I'm going to decorate a wedding cake prop for a play set in the 1920s. Would teirs (like with the pillars) be appropriate for that era, or should I ditch them? I can't find any consistent information on the internet 😔
Hi Yes I'm still here. I think you could go either way and still be authentic. I was just browsing a little and I see that both were used at that time.
They will get crisp on the edges but you can store them in an airtight container. If you add them to the cake and want to store for a couple days cover with plastic wrap.
The piped buttercream sticks to the buttercream frosted cake. The only time that you could run into a problem is if you try to pipe onto a cake that is sweating. A cake will sweat or (bead up with water droplets) if you freeze it and then try to thaw it too quickly in a warm room.
Hi its Lorelie from her dance channel. This frosting is less sweet, Light in texture, Easy to make once you get the hang of it, Withstands heat a little bit better. Its soooo delicious and you can use it in all the same ways you would use the American style made with Confectioners sugar. Pipes well too.
I am so glad I found you! This is exactly what I want for my 20th anniversary cake. I will make it myself. The vanilla cake in the middle sounds amazing. I will probably have a different design, although yours is beautiful.
❤ I’m so glad too. hi it’s Lorelie from my dance channel. This cake was delish.,the design and colors were the brides choice. it was sooo heavy. Enjoy ❤
Hi beautiful cake! Could you please clarify the tip you used for the leaves? I heard 789 but when I google it, it shows a giant icing tip, for Ateco, Wilton and PME. So if you could let me know exactly which one you used I would appreciate it so much! Thanks so much for the great tutorial!!!…..(or did you say a 7, 8 or 9 tip… actually that would make more sense I think)
Hi That is def a mistake on my part !Hi Theresa Its Lorelie from another channel. I teach dance. Any smaller leaf tip will do. but my favorite is the 352. Sorry about that. Have fun!
From my other channel here. I have a dance channel. Yes you can use it in a wedding cake. The trick is to have the cakes very cold when delivering. The cake usually sits out for about 6 hours before they cut it. It works out that the cake is at room temop by the time they cut it in most cases.
Yes the flowers and decorations that you create with this dry hard and can be bagged, They are delicate though. You may want to place them in boxes with some cushioning and then wrap in plastic or in bags etc. They dont need baking. I believe they are speaking about baking meringue into cookies. Which yes you can do that too. I do that when making meringue mushrooms. I do have that here on the channel. Let me come back and give you a link to that. Thank you xo Merry Christmas.
Adds strength to the icing as well as flavor But yu can also use water if yu dont have a lemon in the house when making it. The icing can be thickened with more powdered sugar and or thinned with liquid. A few drops at a time to the correct consistency.
Hello there 🎄I’m New here I want to make Gingerbread houses with my Grandkids I want to know how to cut out the shape of the house Please and Thank you my first time
Hi Carmen I can send you the template that I made for this simple house. If you want that you can email me through the website and give me your email address ok?www.wedding-cakes-for-you.com/contactlorelie.html
I would say for sure a few dozen. Depends how you will be decorating them too. Run outs? or piping aroud edges etc. Ive taken break from this since moving to Florida but a little goes a long way. So maybe many more cookies. Have fun!
@@mix_picxlart7945 Thtas normal. You can put the cakes together while frozen or thaw them first. I prefer using the frozen hard cakes. The filling will set with the colder cake and the buttercream will harden quickly around the cake to preserve the freshness. The only drawback is that if the cakes are super coold the frosting sets so fast that you have to be quick while doing the final frosting. Or you can just do a crum coat and let it come to a warmer temp before frosting the final coat. Hope that helps/
