My mouth literally dropped 🫨 (twice!). I’ve seen so many baker’s videos (home-bakers and professional) using acrylic disks, but your work here is impeccable! I don’t often comment on videos, but I must tell you that I wish I could come to Nigeria to be your student, or even just to watch you work! Thank you so much for posting this. You are brilliant, and again, thank you!
I don't usually comment on videos, but you have impressed me so much, the detail and information you have given is exactly what I needed!! I have watched so many videos like yours but yours is by far the best so thank you, x
You did a really good job teaching this technique, I've been verrrry happy with some cake combs I bought for making striped cakes with buttercream, the stripes come out so heavenly perfect compared to whipped cream icing. So I would be doing thick icing for the sides anyhow... I can try the thread release trick, but would parchment paper between the icing and the acrylic disc work, especially if you chilled the cake to firm the frosting up?
So brilliant ma'am. I'm grateful I came across this page. This is really helpful. I'd love if you give a short tutorial on the buttercream you used in this video.. God increase you ma 🙏❤❤
Wow!! Thank you so much for this video!!! It never occurs to me to remove acrylic discs with a thread!! and I see that it is a very good idea! I will try this technique tomorrow! 😉🙏🏻
I don’t understand when people use such thick cakes and don’t tort them into two layers. The frosting to cake ratio seems so off when the cake layers are so thick. I love your technique here.
Hello!! Thank you so much for your message, I currently have an active online class on buttercream. Here is a link to it. selar.co/Modernbuttercreamandmarbling
For strong colours that may tend to sweat, when you refrigerate, how do you over come that being that you have to firm up the cake before removing the disk?
Its a no crust buttercream made with real butter, less than 5mins in the freezer is enough to firm it up. It will only run if its left there for like 30mins or more, also ensure the room temperature is not warm, I always work in an air conditioned room because Nigerian weather is quite humid.
This was really helpful Thank you so much for impacting more knowledge on us Please I also have a question, your butter cream do you mix with your hand or a mixer because the lady that taught me said we must mix with our hand and that mixer makes ur butter cream sweat and fall
Its a no crust buttercream made with real butter, less than 5mins in the freezer is enough to firm it up. It will only run if its left there for like 30mins or more
My first attempt at using the acrylic discs to ice my cake was a disaster. Everything went well up until the point to use the thread to remove the disc. The first time the thread cut off the middle part of the icing on top of the cake. I was surprised because I angled the thread upward as I was sliding it through. The second time, the string broke under the disc in the middle of the process….🤦🏽♀️please help. Any tips? Thank you.
