Fostering your creativity through Cake Decorating Tips & Tutorials for Beginners since 2012!
Hi, I'm Asia of Cakes By Coffee, and I love cake decorating!!! I love it so much, that I spend a lot of time sharing my passion through teaching tons of cake decorating techniques to anyone who wants to learn.You'll find several cake decorating tutorials as well as a few product reviews on my channel with fresh uploads throughout the month. I'm an enthusiastic and patient instructor who enjoys teaching the basics of cake decorating and watching people grow as they master more techniques!
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It sounds like you may live where the climate is hot and humid. I would recommend that you keep your fondant toppers in a cool refrigerator and place onto the cake at the very last minute. If you have fondant decorations on a cake, store it in a cool refrigerator (not a cold refrigerator)!
@@Justamoviegirl Fantastic question! If the cake has sat at room temp and acclimated, it was cut smoothly because it will have softened a bit. If the cake icing is still hard when you want to cut it, I recommend that you use a sharp knife (perhaps heat the blade with a lighter) to get a smooth cut. Thanks for watching!
Great question! It really depends on HOW the cake is cut. I’ve gotten about 12 slices from the top 6” tier, about 25 slices from the middle 8” tier, and about 30 slices from the bottom 10” tier. In total, this size cake would feed about 67 people. You could get more servings if the slices are smaller. Thanks for watching!
❤ I have seen many options to stabilize whipped cream and my question is can I use more than one stabilizer in my whipped cream? for example gelatin and corn starch? or pudding and gelatin ? Thank you !
@@nahelygarcia7252 Great question! I don’t see why you couldn’t use more than 1 stabilizer. Doing so may negatively impact the taste or consistency of the whipped cream, so I encourage you to experiment and let us know how it turned out!
Absolutely you can.. Mine uses the above method, corn starch, gelatin, powdered milk, all as stabilizers... It comes out fluffy, yet, creamy.. and it comes out so stable, even after an outdoor party, it's still as stable as soft ice cream
I looked it up since I was wondering, so, yeah, fun fact: The top places in the USA with the highest minimum wage rates are: District of Columbia: $17 Washington: $16.28 California: $16 New York City and Nassau, Suffolk, and Westchester counties: $16 Connecticut: $15.69
Interesting…. 🤔 Your client doesn’t need to know how much time you spent on your cake, BUT charging what you feel your time is worth is admirable in my book! Thanks for commenting 💕
This video is one of my older videos, so it’s most likely powdered sugar that I was using to dust the surface. I would recommend using corn starch to dust the surface instead BUT powdered sugar can be used in a pinch. Thanks for watching! 💕
@ivannaivanova8542 Correct, it does leave some residue. Start by removing the residue by gently brushing it away with a soft, dry pastry brush. If there’s still white residue, you can remove it with a little bit of steam. Be careful with this technique! Leaving the steam on the fondant too long will cause it to become wet and sticky. It’s important to use a little bit of steam. Best of luck!
Hello! Thank you for this great recipe! I was wondering... How long does it take when you whip the heavy cream by itself and then when each ingredient is added? Also how many minutes total should you whip please? Thanks!
Great question! It really depends on the speed of your mixer. Mix at low-medium speed and keep a close eye on the cream, paying attention when it starts to thicken! Thanks for watching 💕
I skipped leveling some of the layers. Used the cake that was taken off to fill in the sides making a different dimension to the finished cake. Making a unique design once cut. Worked out. I like your leveling tip. thanks. Putting your fresh out of the oven cake into the freezer ( wrap with Seran wrap) keeps the moisture of the cake in the cake . I encourage leveling first. Also cold cake is easier to ice without needing to crumb coat. Thanks. Cheryl
In some places in US, minimum wage is like 2.25$. My niece worked in south carolina as a waitress and made that -- maybe slightly less. Im not saying $7/hr is okay, but lower wages do exist
No. That's a technicality afforded to jobs with tips specifically. The server can be paid below minimum wage HOWEVER if by the end of the month tips don't bring their monthly wage per hours worked that month up to above the minimum wage, the business owner is required to pick up the slack.
@@vanessamichaels9512 The federal tipped minimum is currently $2.13. The federal minimum wage otherwise is $7.25. I learned something new today! Thanks for watching and commenting.
@@totallynotpaul6211 Legally, the bosses are supposed to. In practice, if you file this stuff at the end of the month, your boss will give you worse days and hours and eventually fire you.
@@vanessamichaels9512 I've never heard of that where I live. You could pretty easily take them to court and sue the hell out of them. A lot of lawyers in my state actually specialize in this specifically and won't charge you, but instead take a cut of your settlement.
Thanks for this! I can cook, but not bake. I am 55 and feel like I knew this trick at one time but this was a good refresher. You are fun and easy to understand!
This is very helpful😊, I am a absoulte beginner for fondant, I wanna make mermaid cake, can I make mermaid tails and shell using fondant a day before my daugter's bday, how to store pls guide fondant please guide.
I have some videos in a fondant-only playlist that may be helpful: Fondant, Fondant & More Fondant ru-vid.com/group/PLn2FGuV5N8GwAFkXVLSbJH6zN8Sk-M44X. Let me know if you have any other questions!
Hello, may I ask when is the right time to add my food coloring gel? Should I add it at the same time that I add the vanilla extract, or can I add it at any time? 🤔
