Lmaooo for real 😂 baking is a science, always follow the recipe!! You can change stuff if you know what you're doing, but if not, just follow the recipe.
I’ve never measured mine, but I also have a lot more experience with the kitchen than Mia seems to. Also, whipping the butter first and then folding in the milk and sugar helps a shit ton.
The wire is adjustable and can move up and down, you are supposed to hold it so the feet are on the plate and you have the wire adjusted to the layer size then use a saw motion so it’s entirely even and stable the whole time. As a cake decorator I cringed but I love Mia
I'm a cake decorator and I think my biggest tip for you would be to freeze your cake layers prior to icing if you didn't already do that. Also wow!! Youre so naturally talented!
Can you put is back in the freezer if you have leftover cake? Or is it better not to? because I know you are not supposed to refreeze stuff after you have already defrosted it🤔
@@ramisa2697 it depends what look and taste you're going for ! If you use glacé icing, it won't melt because it's already quite liquid (for example). Personally I prefer my cakes to taste good than to be cold and pretty lol
As an actual baker-confectioner this whole video is just me reminding myself that she is not a professional and doing a great job for not being one! The use of the cake leveler took me out lmao, also a tip, if you're making a small cake like this, use a smaller palette knife, makes it a lot easier imo!
I feel like starting with a crumb coat might help with the frosting smoothing etc. Also placing them in the center of the turntable. Making the icing decorations separately, freezing and placing them may also help with precision.
Frosting Tips: Cake boards are the best. But it might also work if you add frosting to stick your cake to the parchment paper so it doesn’t slide around. Fold your piping bag down on the outside when you fill it with frosting so you don’t have to push it all down and get air bubbles.
Sharing an amazing butter cream recipe for people who hate powder sugar: 1 pound of soften unsalted butter, 1 can of condensed milk, vanilla to your taste... put everything in the stand mixer and mix until firm consistency... Do NOT put in the fridge as butter will harden... even after cake is iced.... ALSO, you can put cocoa powder if you want a chocolate version! Mia: I suggest you to use the offset spatula (the one with the angle) to ice... you do 1 crumb coat of icing to trap the crumbs then another layer of icing... alway use the smoother in between (the flat plastic tool u like so much)... Good job, Mia!!!!!
Where you went wrong on the buttercream is that you need to beat the softened butter (not melted not straight from the fridge) first until it’s fluffy and smooth, then slowly add powdered sugar and extracts. 😊
Hi Mia I am a at home back and love my leveler so when you use it you want to stand it up so the two "legs" are on the ground. then you can adjust the string by moving it up and down to level at different heights so all of the cakes will be the same size. Hope this helps!
Mia for filling the piping bag an easier way to do it is to take a tall cup and then put the bag inside tip first. Then you can fold the top of the bag over the lip of the cup and pull down until there is enough room for however much frosting you need. Once you filled it you can take it out. Great vid!😁💙
Tip you can use paper towel to smooth the edges (just beware that prints will show up so use the plain side if possible). Also a small dab of frosting on the paper or cake board will keep it in place and make it easier to move. Chilling the cake after a crumb coat is super great but don't freeze the cake and decorate it frozen it will crack and split. I used to decorate cakes at a store now I do it for fun so yeah 😊 love this content ❤️
If you put a little amount of icing on the cake stand then the parchment paper and another dollop of icing before putting the first layer of cake down it won't slide around. And putting the piping bag in a cup makes it easier to fill it.
Also if you go to bulk barn you can buy cake boards. Those help immensely in the icing of cakes. Or if you have thick cardboard cut out a square or circle or whatever shape you want and cover with tinfoil or pretty parchment paper. Tinfoil will help the cake stick abit better tho. Then ice the cake on that. The board should be atleast an inch wider than the base of your cake. If you have a 4 inch cake like in this you'd want a 5-6 inch cake board
I just started actually selling my baking and it's fun! I get what you say about being protective of them, they're your little babies and you don't want people to eat them unless they REALLY enjoy them :) I mainly do Bundt cakes which are vintage-y in their style and recipes.
To make buttercream frosting you must use soft butter (soft not melted) then beat it and then put the icing sugar bit by bit then add vanilla and milk and beat it very well
I’m no baker but tips: .Do a crum coat .Don’t do too much icing .When you do clouds use a different tip and spread the icing around not in separate dots
The blue plastic thing you used to scrape the frosting of the cake is called a cake smoother and it’s used to smooth out the cake so it looks all nice and even
To get a really smooth cake do a light crumb coating make sure you still smooth it out and put in the fridge or freeze it for a short time and then put your thicker layer of frosting and smooth it out it will make such a difference
Hey Mia So I know I’m 2 years late to the party but as a cake decorator myself with a couple of certificates I’d love to give a couple of tips haven’t read all the comments so not sure if someone already mentioned them or not. When covering the cake with buttercream frosting best for the cake to be cold and frosting room temp. Place the cake board, plate or paper that the cake will be stored on, on the turntable before you put the cake on it to cover and decorate makes for much easier transfer and transportation when needed. (Also tip always make the plate,paper… larger than the base of the cake) Putting the icing bag in a tall glass or jar and folding the top over the edges makes putting frosting, icing, filling etc. inside so much easier especially if your doing it alone, the bag stays open and you can keep the top clean for easier refilling and squeezing it out. Hope that makes sense ❤ Absolutely love watching your videos btw 🥰🤗
If you use the cake stand with parchment you should put a glob of frosting on the stand then add the parchment another glob to the parchment then the cake so clean up is easier!😃
when smoothing out your frosting on the sides, a really helpful tip is use a parchment paper that’s been cut like a thick strip and curve it around the cake from the bottom to the top, stroke it and even the top sides with an off set spatula in an ‘airplane landing’ method. which basically means smoothing it from the outside of the cake to the inside. and also another tip is to keep a bowl of warm water and a towel for your off set spatula. after smoothing the top, dip it in the hot water and wipe it off the towel and smooth the top again. and you can also pipe on the letterings on a parchment paper, freeze it and carefully take it off the parchment. also, to reduce crumbs in your coating, do a crumb coat which means a thin layer of frosting around the cake and chilling it to keep the crumbs hidden for the final frost. last one is to cut strips of parchment paper and tuck it in the on the sides of the cake before frosting so you can peel them off for a cleaner look. and you can put a small dab of frosting beneath the cake so that it won’t move around. when filling a piping bag, put it in a tall cup first and open the top like uhm the wider part’s sides are tucked idk how to explain it. for letter piping, then usual technique bakers do is fold parchment paper into a mini piping bag and tape it, you can cut the tips on however size you want.
Hi Mia! I love your videos! I noticed you had a bit of trouble with your baking and as a baker and someone who used to cater weddings and events I have some tips for you! if you were attempting to make buttercream: you used too little butter, and too much milk. The butter should have been whipped before the sugar was added. (it's like 1 cup butter to 4-6 cups powdered sugar with 1tbs milk and 1 tsp vanilla extract (use clear vanilla extract and vegetable shortening instead of butter if you want a white buttercream) The amount of powdered sugar you use determines how stiff the buttercream is going to be. If you were making icing for decorating, skip the butter and it's mostly a little bit of milk (or water) and a lot of powdered sugar and you just whip it up for a minimum of 10 minutes. Decorations made with this icing require 48 hours to dry before use and end up crispy and sugary. *To prevent sugar from flying everywhere you can wrap a damp towel around the bowl and mixer, covering both as you start to mix, that way it's all contained and you don't get a cloud of sugar in your face. for the cake leveler that you used: Hold by the handle and the feet of the cutter should be on the counter/whatever flat surface you are cutting your cake on. You adjust the wire to the height you want the cake to be and you "walk" the leveler through the cake keeping the feet in contact with the counter. chilling and freezing your cakes before frosting helps keep crumbs from getting in the frosting as you decorate. always start with a crumb coat before decorating- crumb coating is a thin layer of frosting around the cake to make sure the crumbs stay in one layer and don't contaminate the rest of the frosting while you decorate. When decorating a cake on paper or on a turntable, put a bit of frosting on the bottom of the cake and on the paper to make it stick so it doesn't move around while you're frosting it.
Some tips would be use a mini cake board ! So the cake doesn’t move around as much and you can easily lift it up 😊 and a cake scraper in hot water to make it smooth
Yhe cake was awesome as it was ur first time appreciate it , if u want to make ut more moist u can add sugar syrup in between the layers and if u want to make it in the butter paper in that case u can just out a little bit of cream on it and then u can put t the cake it wont slip .....rest i feel u did a great job specially the hello that u wrote in purple cake was awesome ❤❤❤❤
giiirl!!! WHIP THE BUTTER FIRSTTT!!! then u go in with the powdered sugar, whip a little, add A TINY SPLASH OF VANILLA AND IF U MUST, ((NOT NECESSARY BY ANY MEANS)) add a teaspoon of milk
Mia have u heard the hack where u can take store bought icing and make it taste homemade? I think it was just adding butter or cream cheese or both to the premade icing, sorry i forgot the tip
Crumb coat!!!! If you add a thin layer of white frosting on the cake and then chill it, it stops crumbs from getting all up in the beautiful frosting. Its kind of like frosting primer. Other than that. I loved this video. You're so creative
@@s.uleika It's icing, really simple usually. Just three ingredients and you'll notice when you need to add more of smth. Honestly I never follow recipes when I bake. You always have to change up something, sometimes my eggs are just too big, or the oven needs less time, other setting,... Many times I need to also add more moisture, as in oil or water, maybe my brand of flour is just very drying? Or when I cook, I often play with the flavors and herbs. Cooking is really about making it your own, if you must always follow directions to a t, just go to the bakery
@@MrsJolene- think it is okay to not follow the instruction to a T for cooking. But baking, specific instruction is very important thou. Aside for temperature for the oven as oven varies? Please correct me if i’m wrong.
It also looked like there wasn't nearly enough butter. Should be mostly powdered sugar, then butter, and just a splash of milk. I agree with the others, you need to whip the butter for much longer before adding the sugar.
@@knightshade909 baking often involves eggs, I've never had a standard egg, so I very often need to subtract some eggs. Our chickens lay either really big or really really small ones. Or older eggs are more watery so I need more flour and sugar. Also if I decide to switch to soy or nut milk, the taste changes and I add more sugar or stevia. Also salt usually. Lots of things aren't cookie cutter in baking, the myth that baking has to be exact is long debunked.
Honestly I want to see more people showing us hobbies they don't know everything about. In the end, she came out with incredible looking cakes and she seemed to have fun doing it and that's all that matters. You don't need to be perfect at everything to enjoy it and it's super comforting to see people in the public eye normalise that.
agreed. she made it work and had fun. i tend to be of the other mindset. i try to get it perfect. and dont like to do stuff badly. which is not good. because everyones bad at stuff in the begining.
Was i the only one begging Mia to stop when she used the cake leveller the wrong way? And then her saying that it's her and we can't expect them to be level I'm crying
@@TheCheriashley put the wire on the hight you want the layer to be, put the little feet things on the surface underneath the cake and then slide it through the cake
@@zoisapeers676 lmao yeah they are usually icing is used for literally icing the cake aka middle layers or very small flat decorations, frosting is for outside the cake and bigger things yk
Video idea: wear a different tueta matoshi dress every day for a week like to the grocery store and the drug store and things like that Edit: she did it
i’m not a baker but one thing i’ve learned from baking vids is to do a crumb coat, which is where you ice a thin layer of white buttercream on the outside of the cake and then refrigerate it before you do your colored buttercream. i’d recommend the channel “howtocakeit” (who is also canadian 🇨🇦)! her cakes are really professional and complex but she does give lots of good tips in her vids like how to do crumb coats, how to smooth out icing, using fondant, how to make ganache, etc. :)
@@qtflxwer9498 thank you!! But the thing is, adding more icing sugar will make it more unhealthy and more sweet. And my family isn’t a big fan of really sweet things. Thanks for the help tho ❤️😊
This video inspired me to do mini cakes for my birthday, and everyone got to decorate their own and then take it home! I was so so fun! also I definitely would recommend buying 4” circle silicone molds, and the cakes had to bake two per at a time (total of 4 between the top and bottom) for an extra 5-10 minutes for 2-inch-thick, single layer cakes 😊
Baking Tips! When you are decorating your cake what you can do so your cake won't be moving around is use a little dollop of frosting on the cake stand When you are smoothing your cakes you can dip your smoother or spatula in hot water then dry it with a napkin and will make it easier for the cake to be smooth Side note: when you make buttercream frosting you have to first whip your butter until it is light and fluffy then add your powdered sugar and a splash of vanilla, mix that up until it is a good consistency then you can add a little bit of milk or heavy whipping cream if it is to stiff
Day 8 of asking Mia to buy paint colors off of the name only! I think it'd be so fun cause they have funny names. And maybe do a painting with them! Sorry if you're already working on it Mia
Why are you the best youtuber ever?! So down to earth, relatable, humble, unproblematic, etc! We must protect Mia and her family at all costs!!! We love you!
A good way to put the frosting in the bag is put it in a glass and fold the sides over that makes it soooo much easier (also while I’m watching this I’m drooling because I just love icing)
My mom used to do a small cake business and I helped her a lot, but when you frost the cake, you're supposed to start with a "crumb coat" which is essentially just a really thin layer of frosting (thin enough that you can see the cake through it), then you refrigerate it for a while and then go back and do more frosting over the crumb coat. It makes the frosting much more even. You can also get a flat spatula, dip it in hot water and run it along the sides and top to make the frosting SUPER smooth looking.
