Me, always watching sped up videos of this" "Wow that looks so relaxing & fun!" Me, now seeing the real time of this: "... 😃 maybe not!" 😂 My carpal tunnel is SCREAMING watching this. 💀
@@gratitudebaker You deserve so many more subs than you have. The fact you show things real time is really nice. It's different & helpful & gives great perspective to those of us who don't do this. I've always wondered what cake decorating on this level looked like in real time. You're still so fast in your videos, despite being so detailed & the end result being such high quality. This is completely unsolicited advice (you never asked for this lol sorry) so don't feel like you have to pay attention to me. I'm not even a youtuber. I'm into other social media. But maybe you could add trending or calming music to your videos. Idk what that would involve regarding copyright, though. Ik youtube is v strict with copyright rules. Or you could get a high quality mic & do ASMR. I'm actually not sure what cake decorating sounds like regarding ASMR. I always see music over videos. I've been wondering for years what cooking & cake decorating ASMR sounds like lol. I've only found one cookie ASMR channel over the years. So far, no cake ASMR channels. 🤔 I mean, your videos & cakes themselves are just top notch & idk how I haven't found you before! Your channel only JUST NOW got suggested to me while searching for pointillism cake decorating & I'm so sad about that bc I could have been seeing your amazing videos for so much longer. 🥺 Pls don't feel like that's a critique or judgment or anything. 😭 Your videos are perfect as is! 100%! I just know what works for the algorithm on other apps & what I have seen work for other bakers on youtube. I'm sure you're overly aware of how tied into the algorithm everything is. ...unfortunately. 🫠 You deserve so much more recognition. I hope you get it soon! 🩵🩵🩵
@@gratitudebaker That's only assuming you even care about growing your channel. Ik some people don't care. 😅 I don't with my social media pages. I'd rather *not* grow my following, tbh. I couldn't handle going viral lmao. 🥲 But I wanted to say that just in case! You have probably already thought about it, though. I'm sorry if that was out of line. 😭
Beautiful ❤ just curious, this was smooth even though it doesn't appear you scraped it. I tried this before with a marble effect but still had to scrape to make it smooth. Im afraid when I try this design, if I feel the need to scrape to smooth it may get some of the black on the white. Any recommendations?
Thank you ❤I did have to touch up a few spots where there were air bubbles, but in this case, I avoided scraping over the whole thing. I find that when the icing is a bit "softer", you'll end up with a smoother result before scraping. I use Italian meringue buttercream for this, which can have air bubbles in it. If my icing is a bit "stiff" when I begin, I'll sometimes put it in the microwave on a defrost setting for very small amounts of time (a few seconds) and mix it with a rubber scraper. This will make the icing a bit smoother to work with and result in less air bubbles when piping the icing onto the acetate sheet. You just want to make sure you don't make it too soft where the icing is runny; you just want it to smooth out a little bit. If you do want to scrape the cake with an icing scraper once the design is done, I would first make sure to put the cake in the freezer for a few minutes to ensure that the icing is firm. I would then take a metal icing scraper and run it under some warm water and dry it off (so the icing scraper is a bit warm). Then you can try to scrape over the whole cake and take a thin layer of the icing off to try and smooth out the design a bit, but I'm always a bit nervous to do it this way.
Hi Cathy! I linked the exact roll of acetate that I have and use in the video description. Unfortunately, it's currently unavailable, but based on the product description it's 125 micron :) I hope this helps!
Thank you for this great idea design for Cakes. I copied your idea when I made a birthday cake for a friend. She loves Hydrangea flower so this was the design of my cake for her. Looks awesome!
I haven't tried this technique with either of those types of frosting, but the frosting you use has to be able to get hard in the fridge. I used Italian Meringue Buttercream which has a high butter content, and since butter gets hard in the fridge, this icing works perfectly for this technique. I don't think cream cheese frosting or whipped cream frosting has the ability to get hard enough for this to work, but since I haven't tried, I can't say for sure.
@@gratitudebaker pregunta 🙋🏻♀️ puedo usar el betún de mantequilla y merengue suizo ? , leí que usaste el de merengue italiano , este es mejor ? , gracias
@@blankitapimentel6801 I believe Swiss meringue buttercream will work. Italian and Swiss meringue buttercream both have a good amount of butter, so it hardens when it is cold. The icing getting hard is what allows it to be transferred onto the cake like this.
Thank you :) I totally understand! If you click the little button that looks like a gear in the bottom right corner of the video player, it gives you the option to adjust the playback speed if you'd like to watch this video slowed down
Hi!! I was going to try to use this technique to make a zebra cake but no matter how much Wilton black gel I added the frosting just turned purple!! I saw you added cocoa but I cannot see how that would have changed things 😔 any advice?
Hi! Oooo I love that idea! The cocoa powder just helps get the frosting a darker color to start so the black food coloring doesn't have to deepen the color as much. It would take a lot more food coloring if you're starting from bright white icing. If the icing is purple, you might want to try adding some yellow food coloring to cancel out the purple, which could help. What I would recommend though is to let the icing sit after adding the color (I usually like to let it rest overnight or for a full day if I can), which will allow the color to deepen on its own without adding more food coloring. What you may also like to do is add some 'black cocoa' -- this cocoa powder is more black in color than the typical one you find in the stores and will help make the icing darker and more grey/black toned before you add the food coloring. I use this kind and really like it: amzn.to/2OVmHXg ... so basically if you're trying to correct the purple of the icing you already made I would try first letting the icing sit to see if it gets more black in a bit of time and then adding some yellow to cancel out the purple if it's still there. If you're making a new batch, I would suggest using some black cocoa powder to get the icing started and then adding black gel coloring and letting it sit overnight or for a day, then stir the icing and you should have some nice black icing to work with :) I hope that helps! :)
Thank you :) I totally understand! If you click the little button that looks like a gear in the bottom right corner of the video player, it gives you the option to adjust the playback speed if you'd like to watch the video slowed down. Also, if you have any questions about the cake or the supplies I used, feel free to send me a message on Instagram and I'll do my best to help :)
:) Thank you so much! If it gets hard in the fridge then it should be good, you can test it by spreading some buttercream on a piece of parchment and leaving it in the fridge. Once it's cool, if you're able to peel away the parchment and the icing stands up when you hold it up, it should work. Just note, that even with the Italian meringue buttercream that I used, the cake does have to stay in the fridge to keep the waves upright. Once the icing gets to room temperature, the waves will "crash"
So did you let the buttercream harden in the fridge before you put the collar on? I'm planning on making my daughter's smash cake for her 1st but really want to avoid fondant. Trying figure out how to do that and still have it look nice. Yours is one of the best ways I've seen
Not quite. What I did was crumb coat the cake and place it in the fridge until the icing was firm to the touch. Then, I took my buttercream and piped out my design onto the acetate sheet/collar. Once the design was fully piped out, I wrapped the sheet/collar around my cold cake and put the whole thing in the fridge until the new icing was firm to the touch. That's when I peel off the acetate to reveal the design. I have more detailed information on my website--I usually try to put a direct link to the tutorials in the description, but it looks like I forgot to do that on this video. Here is the link to more info about the cake if that interests you: www.gratitudebaker.com/cake-tutorials/Cow-Cake (I'll also put it in the description). I hope you enjoy this technique if you try it out for your daughter's smash cake :) Happy 1st birthday to her! :)
Thank you :) I use Italian meringue buttercream, which is not crusting. I have the recipe I use and more info on this cake in the link in the description if you're interested :)
Just found your channel due to searching Stained Glass Cake & RU-vid suggested it. It went so quick but was perfect! I’m going to check out your other videos too.
