How to Frost a Cake | Using the Upside Down Method

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My cakes are frozen when I frost them. This part is entirely up to you but I do recommend a very cold cake, it makes for a more sharp finish
When I bake my cakes, I cool them and then freeze them overnight. The next day I frost them like in this video and then cover with fondant.
Once I cover them with fondant, they are placed in the refrigerator where they come to temp
Feel free to ask questions in the comment section below
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Опубликовано:

16 сен 2024

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Комментарии : 26

@kanais 4 года назад

This helped me so much. Thank you 👍🏽

@CakeQueenTanya 4 года назад

So happy to hear that!! You’re welcome 😊

@Malaly71ZAIBJANI 4 года назад

Hi I just love ur cake s. Can u please tell me that how do I bake ur cake that beautifully I need the recipie plz

@joy2day75 Год назад

Beautiful. Any tips on smooth buttercream? I'm using the paddle attachment on my KitchenAid mixer.

@CakeQueenTanya Год назад

I use the paddle attachment is well. Once all my ingredients are incorporated I turn the mixer up slightly and let it whip for about 5 minutes, until it gets nice and fluffy

@jensanchez1710 5 лет назад

Will the cake still be moist even after it's been frozen?

@CakeQueenTanya 5 лет назад

Jennifer Sanchez yes, it will be super moist!

@tonyawy38 4 года назад

YASSS!! Super moist...I love it..lol

@Cakebossofchester 3 года назад

Hi love the video, can you tell me where you got you thick chain mold from ?

@CakeQueenTanya 2 года назад

I’ll make a future video showing how I do it

@inesnoubissi1028 2 года назад

Hallo which Kind of buttercream did you use? American?

@CakeQueenTanya 2 года назад

Yes

@alyssathomas8144 5 лет назад

2 questions, 1- how do you get you buttercream so smooth, I find my becomes very airing/bubbles. And 2- How do you prevent the fondant from ripping then it’s so cold?

@CakeQueenTanya 5 лет назад

Alyssa Thomas #1 - I make my buttercream in my KitchenAid mixer and I use the paddle attachment (NOT the whisk) in the past I use to use the whisk attachment and thats when I would get alot of air bubbles #2 I roll my fondant to a certain thickness to prevent ripping. I have a video that shows me covering a cake with fondant

@ninaedmond4978 5 лет назад

Are you using cold icing or room temp?

@CakeQueenTanya 5 лет назад

Nina S My icing is room temperature and my cakes are frozen - so the icing gets cold while I’m frosting

@ninaedmond4978 5 лет назад

@@CakeQueenTanya okay. I couldn't figure out for the life of me why is it so smooth if using room temp.

@innopros8596 3 года назад

How do you deal with condensation? Being in the Caribbean condensation is a big issue when cakes are refrigerated.

@CakeQueenTanya 2 года назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GJ0yg7s_p_I.html

@lakeiiapenson4280 5 лет назад

Great video! What kind of bench scraper are you using?

@CakeQueenTanya 5 лет назад

Thank you! I actually bought this inexpensive plastic scraper at a local cake supply store

@lakeiiapenson4280 5 лет назад

@@CakeQueenTanya Thank you for your reply! I have another question about freezing cakes. Do you leave them in the cake pan when you freeze them? I find that after I wrap them in saran wrap and place them in a gallon size baggie they lose their perfect shape. Your cakes seem to still have their perfect cake shape

@CakeQueenTanya 5 лет назад

La Keiia Penson Majority of the time I wrap in plastic wrap but before I wrap it I let it cool completely in the pan. I find that when I handle the cake while its still warm it loses its shape even more. If I dont need to use the cake pan again to bake more cakes then I leave it in the pan, cover with plastic wrap and freeze. The shape remains perfect.

@lakeiiapenson4280 5 лет назад

@@CakeQueenTanya I've been handling mine warm which would explain why the shape doesn't hold. Makes perfect sense to leave it in the pan and cover with plastic wrap. Thanks again for replying!