I'm not even a cake decorator & I still like watching these videos! I think you're a VERY good teacher because of the way you explain the smallest details even if they seem trivial. For a student who's starting from scratch, nothing is trivial & these are the exact questions people are going to have. It's the sign of a great teacher: someone who can really break things down & not assume people know things they might not. I know all your students really appreciate it.
You are a great instructor. Thank you for not being selfish like some of the people pretending to show how to decorate and start showing you, then suddenly start going fast, or add something or say something that is not clear to understand. Thank you chef Alan. May God richly bless you
I can't say this enough...I am SO,SO VERY THANKFUL for your videos!!!! Its almost like your training me...I get my cakes ready and follow you step by step..and you make it so easy to learn..Some of your end product I look at and think "Oh my god I'd NEVER be able to do THAT" ...but you make it so easy to learn and as long as I follow your videos along with piping (and everything else) IAM ACTUALLY CAPABLE OF SUCCEEDING IN THINGS I NEVER THOUGHT I WAS CAPABLE OF DOING...And its all thanks to you Alan!!!! Thank you so much for taking the time to teach us your amazing knowledge and skills! Your gonna make me famous 1 day for my AMAZING cake decorating!!! Respectfully Dawn XOXO
Wow! I used to think so much emphasis on borders were old fashioned, but with your tutorials and videos its been so easy to follow along and modernise cake borders. Am really enjoying working with your techniques, Here's to you Alan! Thanks, you rock!
Thank you.. Your tutorials are the best I've seen. You explain technique along with details that most on you tube assume you know or they just don't know how to articulate technique. I had almost given up on you tube tutorials. Novices thinking their experts rattling along with camera angles you can't see, giving incorrect information and teaching bad habits. More than half I see should say, what not to when "inset subject". You are FANTASTIC and appreciated. Fantastic prices too!
Thank you for sharing your knowledge Chef. I'm actually a beginner and struggling actually on dealing with the cakes on how to make a perfect and stable icings. But I've finally found your vlog , And now, I'm going to have the confidence because of your inspiring techniques♥️💖♥️Looking forward for another adventure . Keep safe Chef💖♥️🥰
Thank you so much for sharing your videos and your knowledge with us. I watch these nearly every night and have learned a great deal of information I would not have other wise been able to do because of the time line of working and all the other things we have to do in life. This to me has been a blessing. In return I do shop on your sight. The prices are very reasonable and the quality of the items are great and I love the Fatdaddy cake pans. I also am impressed with the powder colors they work very well. Thanks again and I will continue to watch. God bless you
Very well delivered in teaching about baking... Even a person with no experience in baking can do this tutorials because it is very spoon feeding teaching. You explain everything and the techniques.... salute to you Sir...
You are amazing. I'm normally a 3D fondant cake decorator, piping doesn't come easy to me but I can't wait to try what you teach here. I feel I can do this. Thank you
Thanks again and again there's no other beside you, because of your patience, your good will and love ❤ for people and for what you are saying and doing I am enjoying every lesson you teach 😊😀 you are the best of all Thanks.
My teacher assigned the class to watch this video and then write a paragraph and send it in for home work 😅! This is a fun video to watch! I'm in a cake decorating class right now
I made this comment with Alan Trato I am watching him again today & I notice no more print out on it the screen anymore That is very commendable You corrected it in 24 hrs You will attract more watchers now &subscribers too More power to you & GOD bless
I have throughly enjoyed your lesson on making Swiss Buttercream. You are an excellent teacher. The instructions are clear, the demonstrations are great. Thank you for taking time to help me learn how to decorate my cupcakes.
I really want to thank you. . I have learned soo much, mainly all the basics from your videos. . I started to decorate cakes at home and my husband and son loved them.. thank you so much
You're awesome! I'm from Mexico and I love your videos! I am very little but I know what I know because of videos like yours, I hope being that good as you any day and having all the material and experience just as you have, your fondant videos served a lot for a cake I had to do for mom, thanks for all!!!
Thank you for allowing us to see this... Such great work done beautifully, and yet so simple! From Terrace, BC, Canada.... Sept. 22, 2016😊💕 Sincerely, Christine👍🏼
Thank u for all your videos they have helped me so much! You make everything seem so easy and u take your time and explain everything to where anyone can understand it!
Thank a lot for the ideas. I'm a beginner.I recognize that I need practice for these borders but love the accent with the green leaf that I can easily add to shell border. Also that I could learn to make variations to what I dominate and continue to grow.
❤gracias por su paciencia Al dar su clase para los Que nos da trabajo entender el ingles su paciencia es 100 por ciento maravillosa GRACIAS de nuebo 🙂😳🍓
I've watched almost all your videos. I'm actually trying to learn how to pipe "soap". I make home made soap, soap cakes, soap cupcakes and bath bombs is what I use the piping on.
I really enjoyed. I do cake decorating. I learned many techniques that I did not know. They are dry simple and gorgeous. Thank you. Where can watch your earliest videos. I am new to your website. My name is Mary
Really lovely, thanks so much for such detailed information. It helps the novice like myself immeasurably. One detail I feel unsure of is in regards to the large crown borders. I know the string work is done with either royal or boiled icing, but the actual border itself, such as the crescent or large shell, is that created from butter cream?
The shell can be piped with the boiled icing or butterceam. On large heavy borders such as these, I prefer the boiled icing as it is very light in weight and easy to pipe.
I love your videos. They are very informing and you are a good teacher. On making the buttercream, would you please list the recipes so I can write them down. You changed them several times by adding different ingredients. I got lost on what was needed.
Thank you so much for all of your patient teaching and sharing your knowledge. I am wondering if there are tips and baking equipment designed with those of us who are visual challenged as sizing and measurements on most equipment is far to small for me to see though I'm still able to see to pipe. I love to bake, but unless someone is around to tell me what size things are I can't bake. The sizes on tips mean nothing to me because I can't see one from the other. Lol!
Good day chef , i love every thing about your detailed butter cream class, in fact am very grateful, am interested in the gelatine flower sheets, nuzzles, pipping bag, flower nails, cake flour and cake mix, l have a catering school that was just established Nov. last year with few students as a bigginer and I needed some of these things to sell in the school for their practicals. But I Don't have much money is Ltd possible for one to buy in small quantities and still make gain considering the transportation. Please advice
The buttercream wedding cake video was suppose to launch in October. Due to my travel, teaching and judging schedule it has been rescheduled to film in January and will be launched in February.
