Did this the hard way for *6 YEARS!* 🤦🏼‍♀️ 

@@andreakroger4437 all cake decorators we know that that thing is extremely slow it's so much faster to just do it yourself

It makes no sense because you already had to wait for it to be in the freezer. Then struggle with the different textures.

@@andreakroger4437 it might not be for you - and that’s awesome! Means you’re a better cake decorator than I am 😂🙌🙌 I’m just a hobby baker and have always had a tough time getting cake frosting smooth. It helped me, but if your method’s working keep it! 🙌

@@LadyVenVenHave you decorated a cake before? Y’all act so offended and combative about internet things 🫣🫣

@@LadyVenVeni dont make cake but i would think that perhaps at least this method, excluding the freezing, might be quicker. and while its freezing you could do something else like read a book or start another cake

We use these where I work. They're nice :)

@@RavenSchreit I think you’re the second person to recommend it to me; I’ll have to try it again! Tried a similar tip once probably 5 years ago and had a hard time with it - but my frosting was probably too thick. I did that a lot back then 🤣🤦🏼‍♀️👍

Came here to say this! Icing tips are gold!

Those same layers will look stiff when they’re cold, but they’ll soften up at room temp 👍👍

Noted - thank you! I’ll have to try it!

Hmm, why do my cake come out from fridge sweating and swollen?

Hi! I’m very new at this and wanted to ask aren’t these the normal steps? thin layer crumb coat > freeze > frost again

For me, it's more like 50% more effort to save 0% time 😬 But maybe this method is helpful with fully thawed cake and some super thick icing???

*10% LESS time.

@@Ad-Lo They know what they wrote.

@@Ad-Lo Saving less time means it takes longer. Saving more means it's faster.

And more things to wash up.

I’m really not though 😂🙈 Just a hobby baker chronically on the get-frosting-smooth strugglebus 😅 I A/B tested the methods and it saved me just over 20 minutes of smoothing 🤷🏼‍♀️

@@intensivecakeunit it might be the air whipped into your buttercream. Try whipping it on lower speed to let the air bubbles smooth out. Also I would recommend a thinner metal comb for the side, I think a bench scraper is too in delicate and no well suited for getting very smooth sides. I always do add icing to the top and level it out, then add icing to the sides using a long flat cake spatula. I use the cake comb to make the sides even and smooth. Then using your long cake spatula smooth out the excess in your top. Make sure to keep your cake comb and spatula clean in between uses. Scrap off excess buttercream, and whips clean with a towel. That helps with smoothness too.

@@84rinne_moonoted - thank you!! ❤

@@intensivecakeunit you’re welcome! Also forgot to add, lots of practice haha :)!

@@rebeccaiop9061 you’re so sweet! If you need more control the freezer’s probably not your friend. I’m just a hobby baker and have always struggled getting frosting smooth - so this helped me. But it sounds like what you’re doing is working! 🙌🙌

better too much than too little

It looks like the same amount used when doing a crumb coat, normal and then any smoothing finishes

You can scrape it off if you don't want that amount

That’s why I don’t pipe it like that. Personally, it has never worked for me.

@@lorenaroma all real cake decorators know you have to put a thick layer of frosting to make sure the cake is completely covered people who don't do a thick layer of frosting that's when you start to see crumbs of the cake popping out

That’s so awesome!! ❤😊

You’re right - it discolored a bit I think both because of the temp changes and because it developed a bit of condensation as I was smoothing (unusual, but we’re in the middle of some super humid weather where I’m at). It lessened as the temperature evened out in the fridge, but didn’t go away completely. I kinda like the look so it didn’t bother me, but you’re right 👍 Appreciate the question + feedback! 🙌

Great!!!! thanks for this huge tip! ❤❤❤

@@mallikasomershein1108 I’ve seen it too, and tried it once - had too much trouble with cake layers breaking/crumbling as I tried to get them centered in the acetate. But maybe there’s a trick I’m missing (?)

@intensivecakeunit maybe only denser cakes work then? Could try semi-freezing for stiffer layers and see how it goes! Or maybe try just adding the pre-squeezed pan and acetate before piping in the sides. At the end of the day, it's whatever works best for your process. 😅

Lol! What are the actual odds.....?

Wouldn’t have thought of that! Might have to give it a shot! 👍

Thank you! My 3 year old picked it 😂💜

@@everyusernameistakenomfg lol 😂 you and my husband would get along well; he doesn’t like frosting either 😂👍

@@intensivecakeunit he gets it! He and I are the type of people that pair perfectly with a frosting lover 😁👍

@@intensivecakeunit 😂

Some frostings are great! I don't know what kind this is, but if it was a mild ermine frosting, this amount would be so good

@@bkjunkie1553 thank you! 💜

@@serenitylittle5103 right? 🤯 I still had gaps to smooth out, but it was still way easier! 🥳 🙌

@@jessicawhite9897 in theory you could do both! Full disclosure - this video was only my 2nd time working with the cake ring so I’m still experimenting and working out the kinks 😉 but it sounds worth a shot!

Short answer - not sure yet! 😅 Tbh this video was my 2nd time working with the cake ring, so I’m still experimenting. My suspicion is the acetate will probably stick unless the frosting’s pretty solid. But- one way to find out! I’ll add it to the list of stuff to try 👍

@@spooooox I’ve seen it - but I’ve always wondered 1 how to get frosting all the way to the cake base, and 2 - why are they soo expensive? 🙈

Sorry I missed this! I'm using cream cheese frosting in this video - just because everyone I bake for prefers it. I end up with wonky colors whenever I frost a cake because I almost always have to put it back in the fridge at some point in the process - so it's a wash for me. But it sounds like what you're doing is working! :) I did see another cake decorator recommend putting the cake in the freezer after the crumb coat, and then pull it out and add the second layer (if I understood right?) - idk if that would still mess up the colors or not. I've learned SO much since I posted this video!

@@intensivecakeunit that’s even more shocking for me because my cream cheese icing crusts up🤯😂 the freezer trick does also deepen the color but I find putting cakes in the freezer to be super helpful while decorating I always recommend that trick to people. Thanks for the info!

@@dbarnes66 I mean - watching the frost form videos - they look quicker to use! And you get 100% smooth coverage on the first go. They’re so expensive though 🙈😂

lol 😂 🙌

::adds to to-do list:: - you're right; I'm not sure - but if I get time to try it I'll keep you posted!

Actually the opposite. I sometimes wrap and freeze my cake layers almost right out of the oven, and it seals the moisture in really well. That said - if you chill/freeze cake without wrapping or frosting it first, it’ll dry out. Cake also tends to seem more dry if you eat it cold. Letting it come back to room temp has always fixed that for me though.

@@ashnita1130 I thought the same thing, but even melted frosting never went all the way to the acetate base. It was SUPER frustrating. :/ But if you get it to work send me all your pointers! 👍🙌

@@intensivecakeunityou could use a bigger cake mould as a base. first put cling wrap on the cake mould. Adjust the acetate sheet to the mould and fix the shape with tape. then remove it and place the cake inside the cling wrap covered mould and place the acetate sheet around the cake inside the mould. try using piping bag. Stick it till the base between the cake and acetate and move upwards. Do it in vertical sections and tap the mould on counter. Make sure the frosting is pouring consistency.

@@foxmcqueen872 cool. Not all of us are professionals, darling.

@@intensivecakeunit I don't even think you believe this is saving you time

Is this method giving a very thick layer of frosting?

​@foxmcqueen872 whether or not it does make things easier/faster (im sceptical also) she as a you tuber, needs content!!!

@@naomiomi7340 Yeah it's the outright lying that bugs me 😂

@@lauraalvarado2477 it’s called a cake ring - I bought it on Amazon 👍 I put a link in the video description; the page has the dimensions. 8” cake 👍

Depends, typically you put a crumb coat the freeze. Then re frost. This is basically skipping the crumb coat . So I think it would save time.

it might not be for you - and that’s awesome! Means you’re a better cake decorator than I am 😂🙌🙌 I’m a hobby baker and have always had a tough time getting cake frosting smooth. It really helped me, but if your method’s working - don’t change it! 🙌

The metal ring I used to wrap/compress the cake in the video 👍

@@stacytaddiken7634 what is masking?

@intensivecakeunit basically what they did with the buttercream before wrapping it on the plastic. You pipe the buttercream on thick and don't touch with any tools until it's completely covered and then you can smooth it out. I have never ever done a crumb coat it's a complete waste of time.

It can be such a nuisance, right? And definitely check out Alisha's video; her demo is better than mine. Prayers your health continues improving so you can bake again! It's so good for our mental health ;)

The frosting will be stiff from the freezer, but it softens up pretty quickly at room temp or in the fridge 👍

@@lisagibson4109 cream cheese buttercream - but the first tutorial video I watched using this method was done with buttercream 👍

What lol

I think you end up commenting on the wrong short. It's happening quite often nowadays.

😅😅😅

Genuine request - PLEASE show me how to ice a cake in 1 minute! 🙏🏻 My last cake I frosted the regular way took me over an hour. 😭 It was beyond frustrating. I probably shot myself in the foot using cream cheese frosting, but man. That’s why I was so excited to try the cake ring. But I’ll ditch it in a heartbeat if I can frost the regular way in 1 minute!