Thank you so much Rachel for posting this. I brought a stencil when I brought my first Frost Form (I now have 3!) I had no idea how to use the stencil so put it aside. I'm a visual learner so no amount of reading would help me. I like your clear instructions and explanations on your posts so I'm now excited to give it a go. Thank you so much. ❤
Awwww that's such a lovely thing to say , thankyou so much and I'm really pleased that you will finally be able to use them. I am definitely going to have to get some more, I can't get over just how easy and quick they are to use and the results OMG flawless. You never know what it will look like until you peel it away do you , so I was very pleased with the outcome x
Absolutely stunning. Thank you so much for demonstrating this, Rachel. Can you please explain how you smoothed out the top as there were some jagged bits after you removed the side cover?
@@apollinemalik5383 I didn't actually smooth it, when butter ganache is set in a fridge you can physically touch it without damage, I just used my finger. It's only when it reaches room temperature that you would leave a mark behind doing that. If you look at the most new content where I cover a heart cake but place it on its side using this frosting you will understand. You will need to smooth the top if you use American Buttercream or SMBC but not this frosting x
@@RachelsEnchantingCakes thank you Rachel for explaining and for sharing your knowledge. I’m going to buy this kit. I thought it was too difficult to use until you demonstrated it. You are THE BEST! ❤️
@@apollinemalik5383 if your still unsure you will find more content on the channel using different frostings including American Buttercream and SMBC aswell as the ones available in different shapes and sizes xxx So pleased you have found the content useful though, thankyou for your lovely words it makes what I do "worth it" so thankyou xxx
Thank you so much for taking the time to comment and leave some feedback it means alot. I hope you found the content helpful, there will be more tutorials coming very soon, have a lovely weekend, Rachel
I hope you found the tutorial helpful, For me this is defiantly a `Game Changer` when it comes to stenciling cakes. I already loved the `Butter Ganache` as i have used this frosting before but this was the very first time using one of the specially designed stencils made to go in the actual `Frost Form`, lets just say " It did not disappoint"
@@RachelsEnchantingCakes It’s really more than amazing tutorial, I really fall in love with these pieces and want to buy them but I’m trying to hold myself now till I watch it many times to be confident from every step then I’ll start shopping, thanks a lot for that beautiful tutorial and your wonderful and simple way to reach to us clearly💝
The way you’re balancing the stencil on the liner and all this weird stuff base is just unnecessary. I mean all you have to do was put the cake on top of the cup with the acrylic liner thing cut up over the cake and then just shove in the liner and since all you don’t have to do all this lining up and balancing on a cop and all this other stuff I just think it’s making things more difficult than it needs to be.
Thankyou you so much for bringing this up, the way you mentioned in done in another tutorial, the American Buttercream one. It's harder to do but is possible. I then had a comment from someone who was adamant this is the easier way so I thanked them and tried it. From now using both methods this is actually easier than attempting to get both the liner and stencil in the very tight gap however your method is perfectly plausible as I have already tried it. So thankyou as this will help others understand that it can be achieved using both. Warmest wishes Rachel
Yes you can, I personally haven't tried it yet, you would need to use the ganache whilst still very soft (take a look at the tutorial when I use American Buttercream) as I had to use this whilst warm. Also another recipe which I have not yet tried is on the official Frost Form website for Hybrid Ganache and it's a combination of cream, chocolate and butter x
@@MelovesPugs awwww you will love it, before you know it your frost form collection will be growing in size x If your using Butter Ganache like I do in this content then there is no need to crumb coat however I do crumb coat when using buttercream with the frost form as you have to physically push in the piping bag and if it wasn't crumb coated your more likely to end up with bits of cake in the finish x
