Hi there! You can learn how to make that cake at the end of the video by following the rest of the cake basics videos, particularly the How to Frost a Cake with Smooth Buttercream and How to Add Sprinkles to a Cake: ru-vid.com/group/PLdDsumpRkc8n2xS6qfdsqGJ-DaiZBxply
Hi Lauren! After filling the cake with the buttercream dam method shown in this video, you'll want to crumb coat the cake and refrigerate it for at least 30 minutes to let everything firm up before applying the final layer of frosting. The crumb coating process will help create a firm foundation for that final layer and stop the cake from sliding around. Here's a video that shows you: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--sF_xjvRJdg.html
If you're using the ganache as a filling, this recipe will be enough as-is: sugarandsparrow.com/ganache-drip-cake-tips/ let the ganache cool completely, then whip it in your stand mixer for about 4 minutes until it's fluffy and stable enough to be used as a filling.
hi .. from Australia... hope you reply..... i have to ice and fill 4 layers x 9" cakes.. for a baby shower.. it will be red velvet cakes with a vanilla buttercream icing and filling... is your icing strong enough to hold up 4 layers? and how much of the buttercream do i have to make????? many thanks...
Hi Christina! Yes, my vanilla buttercream recipe is sturdy enough to fill and stack 4 layers. I would make double this recipe to make sure you have enough: sugarandsparrow.com/vanilla-buttercream-recipe/
Absolutely! You'll want to do a double barrel method for the bottom tier though, just for extra support. I don't have a tutorial on that but here's a good one that shows the method: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-q5e4BwSvIzQ.html
Hi Nanette! You can certainly use lemon curd as a filling. Since it's a thin consistency, be sure to use the method in this video that explains how to pipe a circle of buttercream around the edge and filling the center in with filling. It will be more stable this way.
@@bjg972 I place a piece of packing tape on the larger cake board and then transfer the cake onto that so the board underneath the cake adheres to the tape. Hope that helps!
@@bjg972 Of course! Yes - the weight of the cake helps press that cake board onto the tape on the larger cake board and keep it in place. After placing it in a box it will be perfect for transporting
This one is my vanilla cake recipe: sugarandsparrow.com/vanilla-cake-recipe/ but this method would work for any of my cake recipes, which are all here: sugarandsparrow.com/category/recipes/cake/