From Litchfield Park, Arizona, we are Abbie Cakes, a bakery specializing in trendy cakes, cake pops, and other assorted treats. We are here to show you our tips and tricks on how to deliver our unique style to your next baking project.
Thank you for this video. I’m a beginner and the details you provided just made my life so much easier! Could you do a How To and What You Need to Begin video?! Suggested beginner tools, cutters, etc and a How To roll, lay and decorate simple cakes and cookies using different techniques, tools, and materials like you did briefly in this video?! Your time and efforts are appreciated for us beginners! 🫶🏼 Much love and success to you & your business!
Hi there! Thanks so much for watching and for all of the feedback! I so appreciate it. Yes, definitely! I will add this to the list of videos to work on! Great suggestions 🙌🏾🩷 Happy baking!
New subbie here! This cake is gorgeous and inspired me to make one for my daughter's baby shower. This is our fist grandchild and we are elated! I will do a practice run for Easter then surprise her on the day of her shower. Thank you for sharing your talents with us!! 🥰
Thanks for subscribing! This is the best compliment 🥰 So excited for you to give it a go! Best of luck and enjoy the baby shower and your first grand baby! So special 💖
I can’t remember if I did here! I only add Tylose if I need something to dry and get hard quickly. Once you add tylose, you do have to work quick because it’s incredibly drying.
Ehhhhh I think I’ve seen people spritz the styrofoam with water but I haven’t tried it before. I haven’t tried this either but just a thought- maybe you could try piping gel?
Yes as long as the condensation in the fridge isn’t high. It’s chocolate/candy melts so it’ll get sticky if there’s a lot of moisture. I will say that for transport, it’s definitely safer to use styrofoam spheres - add a cake pop stick and then dip in chocolate and place into the cake once they’re set.
Hi i have a question and id love some advise. Im new to wedding cakes and i would love to know how do you stack cakes at the wedding venue when the cakes are not cold due to the drive. I have an order this weekend and its stressing me to stack at rhe venue
Great questions! I have two questions- 1. Are you using Swiss meringue or American buttercream? If you’re using American, it should crust making it a little bit easier to stack when not cold! 2. Do you have access to even something small to keep the top tier chilled? The top tier is the smallest so even a little insulated box with an ice pack? For me, keeping the cake chilled is essential. It’s so difficult and stressful when the buttercream has become soft!
No matter how you slice it, the whole affair is as inept as it looks. Do you serve each slice on a meat platter? Who ever decided that these insipid tall cakes were a good idea?
Thank you! Okay so the small acrylic one was a regular size acrylic that I accidentally broke and it ended up being the perfect size for touching up seems when stacking! I also really like to use detail scrapers because they’re small and super thin!
Delivering tiered cakes is probably the most terrifying thing ever. I delivered my first 5 tiered wedding cake fully stacked and decorated in once peace an hour away thanks to my cakesafe. Best investment ever
That’s amazing! I don’t think I have delivered four tiers fully stacked, because of my anxiety haha! I have heard such great things about cakesafe. Maybe I’ll make the investment also! Thank you for watching!
With our recipes and Swiss Meringue Buttercream, the cakes absolutely have to be stored in the fridge. They can sit out at room temp for 4-6 hours (which makes the cake and frosting the perfect temp) for serving. Roses usually don't wilt if they are placed on the cake a day or two ahead of time. Of course, depends on your fridge but I've never had an issue with roses; there are other fragile flowers that definitely cannot go on to the cake this early.
