Top 10 Cake Hacks You Need To Know 

Whoa....whoa...whoa that's a great coincendence ! 😀

WOAH!!! the universe is giving you a sign

Amazing tips

👍👏👏👏

Fantastic! Happy they're helpful!

Yay! So glad you've seen ideas that you like! I start off making fondant cakes but I prefer the taste and versatility of buttercream so I'm always looking for new ways to use it :)

So happy you found it useful!

Excellent! Happy it's helpful!

Hi when crumb coat cake and put it in the fridge to set...what should i do with the remaining frost?put it in the fridge as well?

Depends on what kind of frosting you're using. For American buttercream and whipped cream you should do that as well. For Italian meringue, Swiss and Italian buttercream I think you can just leave it at room temperature

So happy you found it useful!

What tools do you need?

Glad it was helpful!

Wonderful! Welcome!

My pleasure 😊

Thank you so much 😀

Thank you!

So nice of you!

@@BritishGirlBakes always watching from Philippines and im a fan of yours ❤❤ im started baking too and follow some of steps and tuturial in your videos and its very helpful!! Thankyou so much 😊

Yay! Glad you like them!

@@BritishGirlBakes I'm referring you to everyone I know that likes to bake ! 😊☺

@@jenniferspinnato7881 Wow, thank you!

@@BritishGirlBakes you're great no need for thanks

Thank you! Glad you enjoyed it!

Awesome! Thank you!

My pleasure 😊

Thank you!

Yay!

Thank you!

You're welcome!

I can never pick my frozen ABC without ruining it It must be SMBC

Thanks for watching!

Thanks a lot 😊

I bought it on Amazon: www.amazon.com/shop/britishgirlbakes?listId=1DK9OCQ6SZR72

It should be fine for 2 months if it's wrapped properly to prevent any condensation getting to the cake

They aren't really interchangeable. You can frost the outside of a cake with whipped cream (which can be coloured or plain, lightly sweetened with powdered sugar and maybe flavoured with vanilla) and you can pipe it or press sprinkles into it. But it won't spread as smooth as buttercream and the other hacks and decorations shown here just won't work with whipped cream. It's also not as good for filling cakes if you are stacking heavy layers or lots of layers - it's too fluffy and soft and will just ooze and collapse. If you find traditional American buttercream (basically butter or shortening with powdered sugar) too rich and sweet, try a Swiss or Italian meringue buttercream frosting instead. It's lighter and doesn't seem as sweet, and gives a beautiful finish both for filling and frosting cakes. Plus you can colour or flavour it too. The Swiss one is pretty easy to make, the Italian style more technical so start with the Swiss meringue if you're not an advanced baker and/or if you don't own a candy thermometer for your sugar syrup!

It depends on the decoration. For example, if I pipe flowers onto the side of the cake I would keep the cake in the fridge until about 2 hours before serving so that the petals hold their shape and don’t slide down the side of the cake. But if you pipe swirls on top of the cake and your room is nice and cool, you could leave the cake at room temperature until serving. Hope that helps!

@@BritishGirlBakes ☺️ thx

My 4 Minute Buttercream: www.britishgirlbakes.com/buttercream-frosting/

I usually frost over them with another design/technique or I give them away to my kids' schools or friends or doctor's office etc

Hi! A star tip like a 1M by Wilton is an easy piping tip to get started with and I love petal tips too, like a #125 by Wilton.

Yep!

I bought it on Amazon - it's a frosting smoother / bench scrape made by Ateco. In case you're in the US and use Amazon, I have linked to it on my Amazon storefront: www.amazon.com/shop/britishgirlbakes

Hi! You can send me an email to emily@britishgirlbakes.com and I'd be happy to suggest a court for whatever skills you're hoping to learn!

How funny! I love coincidences like that!

Which hack? Some can be done with whipped cream!

@@BritishGirlBakes those outlines you draw. Love sign,animals etc with parchment paper

@@ngaiteiizadeng Ah yes those need to be done with a crusting buttercream like my 4 Minute Buttercream

haha! Thank you!

What kind of frosting do you work with? I'm guessing it's a very light grocery store style frosting (shortening or egg white based?) for you to be able to frost without a crumb coat

@@BritishGirlBakes Oh yes, shortening for the buttercream, but I much prefer working with whipped cream, much smoother icing with far less work. We gotta ice and mildly decorate 50+ sheet cakes in a couple hours some days, no room for perfection at your local grocery store