How To Ice a Cake With Buttercream | Global Sugar Art 

I absolutely love your Chanel. I’m baking my daughters wedding cake. I’m not a baker, first time decorating. Your videos are so detailed and easy to follow. I have so much confidence. I backed 2 yellow cakes from your video last night, for my daughter’s wedding cake. Please post more videos. You are the best teacher. Thank you sooo much. I hope during this pandemic you are still baking and teaching.

I just wanted to say I watched you're videos for the past two days. They're awesome! I made a cake today with your cake and Swiss meringue buttercream recipes. I even made my own fondant. My cake looks AMAZING! Thank you for amazing videos. Fan for Life!

Yes, I do use this method on colored buttercream as well. Use just a hot, DRY, bench scraper and you should not have the issue of the buttercream looking darker.

A laugh for anyone coming along..I got that huge nozzle in my hands today and I held it like it was a bar of gold and said Chef Alan thank you and bowed my head in prayer. 🍰🙏 😂

Love this method. I learned it 20+ years ago when I was working in a grocery store bakery.

You remind me of mr Rogers for baking. You're the best

Chef Alan, you are so amazing! You lay everything out so well, making it so easy to understand. You do things in real-time (except when the mixer is just mixing), and you make sure that you explain the "whats, hows & whys" of ingredients, times, problems & solutions. I personally LOVE knowing all of that information and sharing it, on occasion...makes others think that I am REALLY smart about all of this cake decorating business! lol! I am watching ALL of your videos and want to sincerely thank you, from the bottom of my little-baker's-heart, for taking the time to share your knowledge with us! Take care & God bless...

I've been watching your tutorials and I'm so delighted to have found your channel. You are an amazing teacher! Thank you so much for sharing your expertise.

Thank you. You really showed me an easier way than I have been doing for years. I am going to buy that tip and scraper.

Thank god you made this channel your the best channel I've found on cake decorating that's not complicated .lol it did seem like you like when things fall off like that.

When you get an air pocket under fondant or buttercream, simply use a pin or toothpick and make a small hole into the air pocket. The air will be released and the icing should flatten out again.

This is my first time to watch your video. Thank you so much for sharing your knowledge how to frost cake. You're the best tutor in this kind of job. Watch you again for your next video how to decorate cake. 🙏 God bless.

Dear Chef Alan I have watched many of your tutorials and thank you for sharing your knowledge on the RU-vid platform in a calm relaxed way - where we all can benefit from your experience form anywhere in the world (South Africa). My cakes have improved dramatically with the shortcuts you have shown us,edible paper used a border, covering cakes with fondant, butter icing, techniques and tools to have on hand.

Thank you so much for the wonderful comments.

As an instructional designer, I have to give you credit for identifying exactly what the viewers will be learning about, detailing each step, and summarizing at the end. Very well done sir!

Thank you so much for your tutorials! I've been watching them from Germany and you've helped me out so much to understand/learn the "american way of baking" if you know what I mean.... Can't wait to see the rest of your videos! Best wishes from Europe!

Hi, your excellent teaching skills have made me a hero at home :) After watching your youtube video, i made a beautiful cake with full of pink roses for the 7th year birthday of my daughter and she loved it. I'm just computer guy who has done any cake or icing work before, but using your tricks and methods, the cake and the roses were perfect after 2 tries. it was amazing... Thank you..

I have learnt so much from ur tutorials, it's amazing. U took the time to include the small intricate details that made the difference in my baking and gave me the best results always. Thank you for sharing your time and information. U r z best I have seen so far. Thanks again, I appreciate the lessons.

To me you're the Best ... you can't be compared way you demonstrate you're the Best thump up

I am very grateful for your tutorials! I am now running my own successful cake business and only learned the tricks of the trade from your videos! I have been a home baker all my life but didn’t do much decorating, or multiple tiers for my family. Thank you once again for teaching me! Marta

I was using the CK Products buttercream which comes ready made in many colors and different sized pails. It's delicious!

Thank you Chef for such an informative video. You make it look so easy.

Thank you for getting back to me, Sir. :) That's very helpful.

Thank you. I am very grateful from Melbourne❤😊

You can use any type of buttercream you prefer. Italian and Swiss tend to be softer and may be more difficult to use in piping.

No, it does not change the icing. The little bit of water that remains on the comb acts a a lubricant to smoothly cut through the icing. You can also use the dry the comb after heating it in the water.

Hi Chef, I have watched several tutorials over the years and feel that you are too good....you explain so well.....all details....beneficial tips...Superb.....thanks for devoting time to all us passionate bakers

Always cool cakes completely before frosting with buttercream.

This looks so easy and simple.

Thank you so much for this video! I just did a two layer "princess" cake for my niece yesterday and icing the cake has always been the hardest part for me.

Thank you so much sir for all this your teaching God bless you.

Thank for the tip about the hot water, it helped me a lot :)

woow great help i have been struggling to get that part of smoothness to my cakes what a relief,thanks so much for this tutorial

You are the best chef trainer and explainer the best thus far!!!!

I am so pleased to have discovered your channel. Your videos are fantastic and it's a joy to listen to you. I can't wait to try the hot water method for smoothing buttercream. Thank you!

THANK YOU CHEF ALAN! You the best, I love your tutorials!

I also find the empty powdered sugar bag, folded and taped to form the cone shape, can be used with the large tip.

I love watching your videos! it always makes me want to get up and start baking so i can decorate :) As a person who loves cake decorating and is self taught your instructions are always so clear and easy to follow! keep up the awesome work!!

dear shed Alen, iam big fan of u. I love to decorate the cakes. u r awesome, the way you explain makes me crazy to learn. and u r the beeeeeeeest chef

We sell the buttercream icing on our website. Simply input the words "buttercream icing" in our search bar at Global Sugar Art . com

Great tutorial Alan. I love your videos. It is easy to understand and practice :) Waiting for your video how to create figurine using fondant

Great tutorial!!! I have wanted to buy one of those huge icers(to make icing easier and to eliminate crumb coating but couldn't find a coupler for it...In fact, Yesterday I asked a lady Michael's about that and she didn't know...So this video was super helpful! Thanks

I really like the quick icer

I love to watch you . Your a great teacher

You can use buttercream icings in tropical climates but the cakes may have to be kept cool once prepared.

Alan recently i am fond of cake baking and decorating. but sorry to say i am zero in cake baking. i wish if u can make a tutorial how to bake cake, how to prepare icing, gum paste. i am requesting u because i saw your tutorials are so detailed and easy to learn by the way of ur teaching. gr8 job. pls make video on basics pls pls...if already done pls reply me the links pls

Just find u and in LOVE with ur work.

I love your tutorials, they are a godsend. Thank you!

Such a great teacher , thank you

ok hot and dry is the clue then...thank you so much Chef Alan :)

I use a Wilton Contoured blade spatula, # 20469 on our website.

you are great teacher!

very detailed information

Love the icing am going to try it, but how do I make whipping cream frosting

Chef, you are the Rock!!!!

Hi Chef Alan! You're my favorite! :) The way you present and organize your videos is so much appreciated! And you are very likeable! :) I have a quick question. What kind of cake board are you using?..and what do you cover it with? Thanks!! I noticed, when I went to smooth out my icing with a large scraper/smoother, I was scratching the cardboard and making cardboard powder in the process! :(

This is a great tutorial thank you.

Hi Allen, I love your classes. Do you recommend filling and freezing a cake before hand if your going to sculpt it?

Best teacher👍👍👍

Should you only dip metal scrapers in hot water?

I acknowledge your gift in this field sir. Please could you help me with your cake recipe and your butter icing made with shortening? Thanks

Thank you so much it was very helpful!

Dear chef Alen, your vedios great.

Hi Chef Alen, I am learning a lot from you. Thank you soo much for your patience and for explaining the intricate details that make our cakes a success. If I may I would like to ask you a question about making your choc. cordial cherries and the cream-filled ones. my caregiver and I have tried several times now making our own fondant and following your directions but even waiting many weeks after we make them the fondant never turns to liquid and the simple cream-filled ones are never fluid enough. they tasy great but when we slice them open NOTHING comes flowing out. What am I doing wrong? We really want to give these candies for Christmas presents but still need practice I guess.any help you can give would be greatly appreciated.

Great tutorial!!!!!

you are the best sir thank so so much for your video

Does the water change the icing if it is not wipped off before smoothing?

Hi, Chef Alan, I bought some stencils but I need to learn what kind of frosting will hold it. People love buttercream. Is it safe? I bought some pins at amazon to apply the stencil on the cake side (it's a long stencil).

what kind of buttercream is that? thank you so much for the explanation, you're awesome!

I work for a large retailer as a cake decorator and we are not allowed to use water in this way. The icing is so hard out of the bucket and it's so hard to smooth out. I stick my piping bags on top of a donut icing warmer (which we are also not supposed to do but if I didn't, I'd never be able to ice a cake) but as soon as the icing hits the cold air, it hardens up. :(

You are amazing chef Alan!!! I hope you can help me, I frosted and decorate a cake with buttercream, after 15-20 minutes my cake had a biiig air pocket!!! That was terrible, i didnt know what to do? I try it to fix it, went i check my cake, it was there again! Any suggestions???

Hi chef, thanks for all the tips. Can you pls tell what size or number of the quick icer tip you use to apply the buttercream.

thank you very much for the video chef.i wonder i dont like buttercream could i use something else instead under the sugarpaste?

chef, if we can't get a tip big enough to do the quick icing, could we just use a smaller one to go around the sides several times?

Thank you so mutch

excelente Alan !!!

Hi Mr.Alen thx for your wonderful video. I m an old lady want to learn cake decoration first time. because i thought it is very complicated i never get that.After watching your video i wants to learn that .My daughter birthday is coming .i want to gift her a nice birthday cake.I have some ques, how much confectioner sugar do u add at last in your modified swiss butter cream recipe???u didnot mention that .i already made your modified swiss butter cream i use 3 cup sugar last,waiting for your reply, sorry english is not my first language . if u have any trouble to understand i can write it again.i made cake following your recipe .it turned out perfectly.thx sooooo much.you r a very good teacher ,waing for your reply

muy buena explicación¡¡ me gusta el video.

Thanks! This was a great video. I definitely need some practice though. Mine definitely doesn't look this good, but hopefully ill get there. :)

i love your videos, i have learnt so much and your funny too :)

Fabulous

Hello Chef! I am a beginner cake-decorate-hobbyist. I made my second fondant covered cake, and like the first, the fondant didn't lay smoothly against the sides of the cake. I used the buttercream recipe from your tutorial. The appearance of the sides looked like I stuffed a square of butter under the fondant. Each time I put a crumb coat on the cake and placed in ridge overnight. Any words of advice would be great! ty

After you have put the buttercream on the cake and you want to put a fondent layer on it should you put the cake into the freezer to get hard

hi i love ur video and also bought items at ur shop for my wedding on august hope the package come soon, my question ist is it ok if i put the cake with buttercream icing over night in the refrigerator? or do i need just few hrs. in the refrigerator then continue to put the fondant?

If you have time can you do a tutorial on: How to keep 50/50 gum paste and fondant from cracking??? I made a Stiletto heel for a cake this week and I used Fondant and Tylose but it had some cracking...Also, How long should I let the heel dry before handling it?...24 or 36 hours? Any suggestions?

And you are amazing teacher

oh thats great, thank you for ur help.

I like the big icing metal but it needed more icing. I could see brown cake thru that icing.

hi I want to know if you can make a video on How to make our own fondant?? in south america the fondant taste better than here ..thanks

I love your videos....

Hello, all your creations are amazing. I´m wondering if I can use the butter cream icing in tropical weather countries. Will it melt???. I´m from Venezuela. Thanks for your reply.

I used the large icing tip and smoothed the sides using the bench scraper. A couple hours later I noticed huge air bubbles forming under the buttercream. I thought I had fixed it but a couple hours later it actually pulled off the cake and fell. What did I do wrong?!? I have another wedding cake to do this weekend and I'm terrified of the same results. Please help!!

Hi I was wondering if I used homemade buttercream can I still uses the hot water technic?

Bello can i use swiss meringue buttercream for a cake and cover on fondant.tjank you .

Awesome video thank u

I love all your videos, and saw you throwing things ;) love how easy looks that method but Im wondering if I could use it with coloring icing, sometimes I noticed when I used hot water directly on a color buttercream they blur some areas and looks like darkers drops.thank you very much for share.

Is it better to use more (or maybe all) butter or shortening in buttercream? I know that a small amount of shortening is appropriate because it’s stronger and has a higher melting point than butter, but an all-shortening buttercream is a little far from a perfectly delicious buttercream...

sir in this video you have used a bench scraper which you dipped in hot water to make sure that the butter cream frosting on the sides of cake is smooth and perfect i had a question that if we are using non dairy whipcream instead of butter cream so it appropriate to use hot water for smoothing coz whip cream is not stiff as buttercream plz suggest . thank you

Hi! Can we use a regular buttercream icing or does it have to be Italian or Swiss? Thanks!

Which turnable are you using? I recently just bought one from Wilton and had to return it because it was very lopsided. Your's seems to work really good and I love the advice and tips that you give us :) you are amazing at what you do!