How to achieve sharp edges on cake with buttercream| Made Easy| Featuring Frost Form

Подписаться 52 тыс.

Просмотров 60 тыс.

50% 1

`Super Thanks`
You can now help support the channel by using the `Thanks` button located just under the video to the `right`. All money received via this NEW option will be used to fund more FREE Cake Decorating Tutorial Content. For example purchasing the equipment used which as you all know can be costly, paying for the ingredients used to bake the cakes that are then decorated, fondant, cake drums ect
I don`t expect much to come of this as RU-vid is the perfect place for amazing FREE content. However due to the `Cost of Living` crisis I am so thankful to each and everyone of you for your OUTSTANDING support, it means the world and just taking the time to read this means an awful lot, so thank you xxxx
Learn how easy this is to use with Swiss Meringue Buttercream on a Square Cake at - • EASY Sharp Edges - Squ...
Learn how I get the sharp edges on cake with buttercream. You can follow exactly the same method for ganache.
Using this piece of innovative equipment makes it super easy and quick but also excellent for NEW bakers or anyone who has never practiced Sharp Edges (that includes me).
It saves time so consequently it means you can charge less and attract more custom as well as take on more orders.
This kit is available with Worldwide Shipping directly from the company who make it at - www.frostform.com/
Hope you find this tutorial helpful, I would love your feedback, please leave any comments in the comment section.
Happy Baking guys, thank you all for your AMAZING support and I will be back with more new free content very soon x

Опубликовано:

29 мар 2022

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 70

@joangosney1957 8 месяцев назад

What a brilliant, clear, precise video, thanks

@RachelsEnchantingCakes 8 месяцев назад

Thank you for your lovely feedback it means an awful lot, more new content will be coming to the channel very soon. Have a lovely day and Warmest Wishes, Rachel

@cynthiasiqueira641 5 месяцев назад

Muito boa tua explicação, porque parece tão fácil. Um toque de mágica. Mas, um creme de manteiga bem feito é tudo. Muito obrigada❤

@RachelsEnchantingCakes 3 месяца назад

Im really sorry as i am unable to translate this

@katiegenreau 10 месяцев назад

I'm researching frost form and wondered if buttercream could be used... Thankfully I found your tutorial!❤

@RachelsEnchantingCakes 3 месяца назад

It can be used with so many different types of frostings, so far I have used American Buttercream, SMBC and Butter Ganache. I have just invested in some new sizes sop i can now do a three tiered cake. I am sure you will love it just as much as i do, So glad this tutorial has been useful.

@katjareichenbach1836 3 месяца назад

Was ist SMBC und wie macht man butterganache

@KathrynRoberts60 14 дней назад

Buttercream is softened just enough to flow into the form, don't make it warm and runny

@safmas5193 2 года назад

I bought this set ages ago and hardly used it twice Just couldn’t do it right, you have given me the courage to have another go at it!

@RachelsEnchantingCakes 2 года назад

Excellent news saf, so pleased you haven't given up on it. As mentioned it's just a case of getting that Buttercream at the right consistency xxx Thank you for this lovely feedback it means an awful lot x

@njochara 19 дней назад

Hello @RachelEnchanting Marvellous video. Is there any chance you could do a diy frost form video? There are a fee on RU-vid. A lot of us can't afford the frost form (yet) but would it work with acetate & a cake tin with a loose bottom, as that has a ridge like the plastic frost form one. Ignore me if not. I've just discovered your channel. It's lovely! I'm a visually impaired disabled wannabe Baker so always looking for cheaper alternatives to new trends.

@berrieventer1395 2 года назад

Thank you so much for this video. I bought an 8 inc frostform. Can you tell me how much butter and icing sugar i need to get the same coverage for a 8 inch cake please. Thank you so much

@RachelsEnchantingCakes 2 года назад

Use exactly the same amount I used in this content as I made just the right amount without having much left over. Be sure to follow the method though as if its too stiff it's too difficult to work with x

@annamaillet6574 Год назад

Fascinating. I think I will order one of these kits. I wonder how long it takes to arrive into Canada

@RachelsEnchantingCakes Год назад

Maybe email them first and ask if they have any stockists closer to where you are in the world this way it will help save on packaging and postage and im sure they will be more than happy to help x

@LaChicaMermelada 2 года назад

I gave up. I don't understand British English 😭😭😭😭😭 Update: I put subtitles and it was a lot easier. Thank youuuuu for sharing such a great technique. 🥰💕

@RachelsEnchantingCakes Год назад

You're welcome 😊

@kadijahdesiree Год назад

I NEED THIS 😩😩

@RachelsEnchantingCakes Год назад

They do ship worldwide but there may be stockists closer to where to yare located in the world. Also as it becomes more popular and more people are aware of it I'm sure they will easily be available in more places

@shaakiracassim5144 Год назад

Hi ive bought the brigids as well as frostform,,,the brigids base is where i find it difficult..u can't see..the frost form u ca see,n its lil easier to use..i think so..id like to know ,can i use fresh cream in these formers...n how about swiss meringue buttercream

@RachelsEnchantingCakes 3 месяца назад

I have used this with SMBC and Butter Ganache, both tutorials using the different frostings are already on the channel. So to answer your question "Yes you can use this with Swiss Meringue Buttercream`

@ooocake4910 2 года назад

I’ve been searching for something like this for ages, thank you so much. Once it is back to room temperature, is it stable for transporting?

@RachelsEnchantingCakes 2 года назад

I always transport my cakes just after taking them out of the fridge, it doesn't take long for a cake to reach room temp. So whilst driving and whilst it's sat at the venue it will gradually reach room temperature ready for eating. This is always the safat way to transport a cake even when protected with fondant x

@ooocake4910 2 года назад

@@RachelsEnchantingCakes fantastic, thank you!

@francescaallen5966 Месяц назад

What heat in summer would you switch from lurpak to Anchor please ( wedding this July)

@RachelsEnchantingCakes Месяц назад

I use Anchor in the summer as it seems to not go as soft as Lurpack and Lurpack in the winter as anchor can be harder to work with. However make sure you refrigerate your cake before you deliver it and if we are in the middle of a heatwave I would suggest Butter Ganache as it's made with chocolate and butter so it's more stable. It can still go soft but it will take more heat for it to end up as soft as buttercream x

@jleeproductions 7 месяцев назад

May I ask. Do you have to bake the cake an inch bigger to use the round cutter? Thanks xx

@RachelsEnchantingCakes 7 месяцев назад

No , my cake tins which are 8 inch round worked perfectly. You can always double check by placing the crumb cutter into the baking tin first , if it fits with a few millimetres around the outside you know your baking tin will work fine. I haven't had to bake any larger cakes x

@morenahernandez2069 Год назад

Hello I'm watching you from France 🇨🇵 I wonder, can we replace the frost form with rhodoïd acetate film 20cm high?

@RachelsEnchantingCakes Год назад

You could try BUT after using this piece of equipment it is perfectly designed so the Frost form clicks into the base and holds in place perfectly. I have seen comments on other platforms where people have tried using other methods with a cake tin and really struggled. So by all means give it a try but the people who make this are based in the EU and Ship worldwide so there shouldn't be any hidden fees x

@morenahernandez2069 Год назад

@@RachelsEnchantingCakes Thanks you for your Reply...

@user-gm1lh2en8t 12 дней назад

I did not get that round liner that you are frosting in my kit

@suekelland743 2 года назад

That looks so fiddly!!

@sanakimchi88 Год назад

Doesn’t look any more fiddly than it would be for a new baker to try and decorate and ice a cake... unless you’re an experienced decorator, your result will always look mediocre and sloppy until you practice. This does look time consuming but Look at the end result

@marieclinton4117 Год назад

I agree Sue. All that work and your left with 1 million, two hundred sixty seven thousand, five hundred & eighty-six AIR POCKETS and BUBBLES -that you need to eventually…smooth out. I love this channel but this is not working smart but definitely HARDER. And for nooooo reason.

@RachelsEnchantingCakes 3 месяца назад

Oh Im absolutely addicted, I have just purchased two new sizes and used one of the specially designed stencils with Butter Ganache, I literally just poured in the liquid (butter and melted chocolate) with the specially designed stencil in there, peeled it away once it had set (only one air bubble with Butter Ganache) used a lovely gold lustre dust before removing the stencil and the pattern met perfectly from where it started to where it finished. I normally only work with fondant so for me personally its quick and easy x

@bariyatmagomedova8556 4 месяца назад

Подскажите где можно купить такую форму?

@teutafejzullahu2850 Год назад

Hello Darling I live Kosovo and I am interested in buying this product where you can find it

@RachelsEnchantingCakes Год назад

I don't sell this product, I simply purchase decorating equipment I like and sometimes i use them in my tutorials. You can find there official website in the description of the video and they do ship worldwide. They may have stockists closer to where you live so it might be a good idea to email them first. Warmest wishes Rachel

@shaakiracassim5144 Год назад

Ur buttercream recipe seems perfect n not too sweet,however if i use boiling fresh cream instead of water

@RachelsEnchantingCakes 3 месяца назад

I would stick to water as this is not used for flavor it is simply used to get the right texture and because water does not build up bacteria then the buttercream will not be at risk of going off compared to using cream so from a Food Hygiene perspective i would advise sticking to water

@josefinacabra5936 2 года назад

Thanks you

@RachelsEnchantingCakes 2 года назад

Hope you found it useful, I recently made one using Swiss Meringue Buttercream and OMG its a game changer, its even easier to use ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-eJXW_A4wbGM.html. I wanted to treat myself so i purchased the Square Frost Form x

@kuyaperrie5979 2 года назад

New here ibe see. Your post from fb insteresting tools for cake

@RachelsEnchantingCakes 2 года назад

Yes they make it so easy, this content is more detailed with full recipe and method if you choose to use Buttercream liek I did.

@anamariadimuccio8958 2 месяца назад

Donde consigo esos materiales?

@RachelsEnchantingCakes 2 месяца назад

Directly from frost form there link is in the description

@francescaallen5966 Месяц назад

Do you have a recipe for butter ganache ?

@RachelsEnchantingCakes Месяц назад

This will take you through everything you need to make it aswell as converting for other sized cakes ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jE7p2CffWuM.htmlsi=myMiRAVXn2z-z3Jw

@francescaallen5966 Месяц назад

❤

@MelovesPugs 25 дней назад

I bought from Amazon. The flexi Frost is not in the kit😢.

@RachelsEnchantingCakes 25 дней назад

@@MelovesPugs I have only ever purchased my kits directly from the Frost Form website who don't sell on Amazon. They have allowed an American company to re create it but it is slightly different. I would recommend using the official Frost form website, check out there suppliers and locations and remember they also offer worldwide shipping

@MelovesPugs 24 дня назад

@@RachelsEnchantingCakes thank you..Next size I will. '

@bish_puddin Год назад

Cool concept but I think the Brigid ganache kit looks easier and makes more sense

@RachelsEnchantingCakes Год назад

I honsestly cant comment as i have never tried them however i do know they are very cheap compared to this product so with the difficult times we are living in it would make an excellent alternative IF it works x

@Drew1734 6 месяцев назад

It seems your buttercream being a little thinner would have helped the piping process. Have you tried it again since this time with softening the buttercream more?

@RachelsEnchantingCakes 3 месяца назад

Thanks for the tip, I will use this next time

@nige13 2 месяца назад

Why did you not stack the cake in the form to start with like you're supposed to do?

@RachelsEnchantingCakes 2 месяца назад

Very good idea, thankyou for the tip, I will try that next time and thank you for taking the time to leave some feedback it's much appreciated

@nige13 2 месяца назад

@@RachelsEnchantingCakes 🙂 Great videos too.

@belle1761 Год назад

sorry but it does not look "smooth". I see some air bubbles on the finished cake

@RachelsEnchantingCakes 3 месяца назад

Yes the second one came out an awful lot smoother, this was literally my first time ever using the Frost Form but you soon get the hang of it. As mentioned in this video i did not use piping bags that were long enough, it makes such a difference so don`t make the same mistake I did x

@roycehiggins8128 3 месяца назад

@@RachelsEnchantingCakes I love your voice 🥰 !!! Thanks for your video ❤❤❤

@Justanotherbite5 Месяц назад

I'm fine with the bubbles it's still better than smoothing it out with a smoother

@katjareichenbach1836 3 месяца назад

Nimmt man dazu ne ganz einfache buttercreme

@RachelsEnchantingCakes 3 месяца назад

SMBC and Butter Ganache also work wonderfully, thank you so much

@feestuart2499 2 года назад

all i got to view is a bread advert!

@RachelsEnchantingCakes 2 года назад

Sorry I do have a shorter version on my Facebook and obviously it's just a normal Facebook video if you want to watch it there instead

@belle1761 Год назад

honestly, it seems like too much work. Acrylic discs and a hot bench scraper is much easier and you get super sharp edges and a cake as smooth as a baby's skin😮

@RachelsEnchantingCakes 3 месяца назад

I only ever work with detailed fondant work so for me the `Frost Form` has just allowed me to offer more to my customers when I don`t have time to perfect that technique. Its like telling someone how easy it is to cover a cake with fondant with no practice, its never quite as easy as that unfortunately. So for anyone like myself who only ever works with fondant its an absolutely game changer, It is a little addictive though as i have just purchased two new sizes lol