Welcome! I've been decorating cakes for 22 years. I also taught cake decorating for five years from beginners to wedding cakes. I opened "Lisa's Cakes" ( a home based business in 2005 - www.lisascakes.com ) and am still at it 18 years later. I have done over 300 weddings and thousands of cakes since then. On this channel, I will be covering everything from the basics to tiered wedding cakes. I specialize in making my own gumpaste flowers and will be teaching how to make some of the most popular flowers!
So, if you love all things cakes (like me!) please subscribe and stay tuned! Lisa
I need to make this cake for a birthday for my granddaughter. It’s her second birthday and she really wanted this cake. You really made it easy for me to do it. Fingers crossed that it comes out as good as yours because I am very nervous. Thank you so much. You were a big help, I don’t have so much anxiety about it anymore lol
Grainy? My icing is never grainy. You are using powdered sugar...not granulated sugar...correct? When you say "grainy" do you mean that the icing crusts and then you stir it back up and there are small pieces of the hardened buttercream in the icing? If you mean that, always keep your icing covered to prevent it from crusting as you work on the cake. If that isn't the problem, please explain more and I will try to help. Thanks for watching!! Lisa
@@lisascakesohio hello, thank you for the reply. I guess I should maybe say it’s gritty. When I make icing it never taste like the powder sugar dissolves all the way. It’s kind of gritty.
Hi - I’m sorry but I’m confused (I’m old Lol) Powdered sugar is powder. There’s nothing to dissolve or be grainy or gritty. I guess I would try sifting the powdered sugar before using it to see if that helps. I’m sorry I’m not much help! Lisa
Hi - thanks for watching! It keeps for several months as it’s just flour, oil and shortening…there’s nothing to go bad quickly. I always use mine up within a month or so due to all the baking. Wilton never gave a shelf life. I’d say use it up to 6 months. Hope that helps! Lisa
It depends on how much stiff icing you start with. I would start out adding water a tablespoon at a time - mixing it between the tablespoons - until you get the consistency you want. If you put too much water, you can always add powdered sugar to thicken it up. Hope this helps!!
I love your cake. I was thrown into cake decorating when I worked for a restaurant/bakery. I was 18 years old at the time. I sure could've used help like this back then. We didn't have all the technology they have nowadays. Thank you for sharing your talents
Thank you!!! I would’ve LOVED to have this information back in the day when I was learning. Imagine how much easier our jobs decorating cakes would’ve been! Just having endless pictures to look at to get ideas…sigh. Thanks for commenting!!
Wow it takes a long time whipping as you said . It would be interesting to see a cake decorated with it, and see if it stands up to heat ! Thank you for your thoughts on it.
I did ice a cake smooth with it the next day. I didn't film it, because I was so sick with some virus I caught from my grandkids. Honestly, it didn't add much flavor to the cake. It did let the cake flavor be more prominent. I'm going to try some other recipes so stay tuned for those. Thanks for watching and commenting!!
Fantastic video! I don’t bake, but I was very curious to learn the differences between fondant, buttercream, gum paste and other things used for cakes, and this really clarified a lot for me. Plus your voice and editing were really good, and made this easy to watch the whole thing without skipping. Thank you for making this video ❤
It all depends on the size of cake you start with but If I remember right, this was a 10” round. I would charge $250 - $275 depending on details. Thanks for watching & commenting!
Hi, i would really like to make this cake for my daughter's birthday. She only likes chocolate cake though, would this still work do you think? Any tips? Thank you in advance ❤
Hi - Yes, this cake design can be made with any flavor of cake and filling. Make sure you use photo paper to print out Elsa so that when you stick it to the fondant, the buttercream won't soak through the image. Good luck! Thanks for watching and if you have any other questions, please don't hesitate to ask! Lisa
@@lisascakesohio great thank you, can I just ask how many layers did you do in top and bottom cake? She's got around 50 kids coming to her party, thank you xx
Hi - each cake is made up of 2 layers of cake and filling. As for feeding 50 - it's not the amount of the layers, as much as it is the size of the layers. A 7" & 12" round cakes will serve 43 - 50 ADULTS. That's a large cake. You might consider making a smaller cake and have decorated cupcakes to go with it to get the servings you need.
Hi! I roll the fondant pretty thin. Then I lift the fondant off the surface to make sure it’s not stuck anywhere. I then dust the surface lightly with cornstarch. I put the fondant back down on the dusted surface. I then dust the surface of the cutter. I take my cutter and press into the fondant and the while it’s still pressed into the fondant, I slide the cutter against the surface of the table to make sure all the edges are cut clean. The whole fondant sheet should move when you do this. I then lift up and the snowflake is usually stuck in the cutter and I pop it out. I then lay it flat on a dusted surface to dry if I want it 3D on the cake or I will attach it to the cake if I want it flat against the cake. Hope that helps! Any other questions, please don’t hesitate to ask! Happy Holidays!!
