Updated DOUBLE BARREL Cake Tutorial!
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- čas přidán 16. 01. 2024
- I've been making my double barrel cakes slightly different than I have in the past. I no longer torte the layers, which yields a taller, more stable cake. In this video, I will show you how I fill, crumb coat, and ice a double barrel cake with American Buttercream and get it super smooth. I will also show you some decorated double barrel cakes I've made!
Let me help you elevate your cakes to the next level!
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TOOLS I USED (some items are not exactly what I used, but a good substitute):
CAKE LEVELER - amzn.to/3U2QDlZ
SMALL RULER - amzn.to/48B6kFo
STRAWS - amzn.to/47yeqxa
GLOVES - amzn.to/3U3HlpU
TALL BENCH SCRAPER - evilcakegenius.com/tall-bench...
VIVA PAPER TOWELS - amzn.to/3TWnMzE
FONDANT SMOOTHER - amzn.to/3TYzRnZ
PAPER - amzn.to/3S40AwE
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VIDEOS I REFERENCED:
DOUBLE BARREL CAKE - • How To Make A Double B...
CAKE TORTING ADVICE - • When To Torte And When...
LEMON CAKE RECIPE - • Delicious Lemon Doctor...
SIMPLE SYRUP RECIPE - • How To Make And Use Si...
SILVER CAKE DRUM - • How To Make A Foil Cov...
AMERICAN BUTTERCREAM - • How To Get White Butte...
SMOOTH BUTTERCREAM ICED CAKES - • Smooth Flawless Dark B...
STACKING TUTORIAL - • Cake Stacking | The Ba...
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Karolyn
#DoubleBarrel #CakeDecorating #KarolynsKakes
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• Updated DOUBLE BARREL ... - Jak na to + styl
Double barrels are my favorite. The taller the better!!
The tip about Viva paper towels is a game changer! I used to drive myself crazy trying to get a perfectly smooth finish! Also, your buttercream recipe is way better than the others I've tried. So glad I bought your buttercream recipe book! Thanks for eveverything 😊
This is wonderful, you're welcome my dear!💜
Thank you so much for sharing! I can say that you are the only person who explains everything so clear. ❤
Glad it was helpful!
Thank you! I am a self taught baker and I stopped while my children were in high school so I was out of baking for about 8 years. So all the new stuff I am clueless! So thank you
Things change quickly now, I'm glad this was helpful!
Could you do a video similar to your shortening video but with wedding bouquet flavors compared to the one you normally use I recently bought the princess cake and cookie emulsion from hobby lobby and wondered how it compares and I’ve also seen Creme bouquet on Amazon
I love your videos. My family are bakers of traditional bread in my country. Since little, I dreamed of becoming a chef to prepare desserts. Unfortunately, it was not possible for economic reasons.
However, the situation did not stop me. I prepared dessert with the little knowledge I had back in 2000 in my country. Couple years after when I migrated to this country, I started to find and understand the ingredients here.
After having children, I decided to learn more about cakes. Of course, the first ones were not the best. Then, I started to bake for my friends and family as well.
Now, I just bought your e recipes to improve my skills. I used cake mix most of the time. Honestly, they have a good flavor. I just want to make the better with your guide. THANK YOU AGAIN FOR SHARING YOUR TALENTS. GRACIAS ❤❤❤❤
You could use a steamer to get the bench scraper heated instead of using running water, save some water (especially if you have to pay for water where you live)
Wow! Thank you for all the tips ❤
Great video!
Thank you very much !!!💖
Great tutorial
Thank you
Karolyn you are simply the best ❤️. I use your baking and decorating techniques and they work for me. Thank you so much. You are awesome ❤
I'm so glad my content is helpful!💜
Love your tutorials! You’ve helped me so much!! 🎂
😊💜🙏
I love the statement that a double barrel cake makes. Excellent explanation 😊
It's a more modern take on cake design!
Beautiful work as always!!
Thank you so much 😀
You are a genius! You always make it look so easy 😃 Thank you!!
It gets easier with practice! 🙏
Thank you!
You bet!
Love it🫶🥰💪thank you !
Thanks once again for sharing your expertise on your beautiful cakes, and boy you make it all look so easy..always love your tips😊
It gets easier with practice, I promise! 💜🙏
Thanks!
Donna! Thank you so much my dear!!
Your buttercream is so smooth 😍😍
LOTS of practice! 🙏
A fabulous tutorial as usual! I was really glad to see straws at the early stage. often wondered why folks left them until final frosting or fondant. I have had a few slippages while the buttercream filling is setting up that required quite a bit of persuasion to get realigned. Your techniques have helped me immensely!
This is great, I'm so glad it helped! 😊🎉
You made that look too easy…whenever someone asks for a cake like this I go through changes 😂
I was just going to say the same thing. Looks awesome.
😂😂 It gets easier with practice I promise!!
Gd morning..1st to comment lol. Thanks for sharing. Have a wonderful day. 😊 Love your NJ girl. 💜
You're the best love youuuu!💜
Always wonder how much bakers charge for a barrel cake… thank u so much for sharing🙏🏻💖💖💖
Thanks for sharing all your gorgeous cakes!
I’d like to request a video that shows how you package these for delivery. Some of the cake boxes I find online are limited in height. Thanks!
Here's an option: czcams.com/video/k3uQY4z5pns/video.html
Thanks for sharing, always love your videos!! Do you not use a center dowel for stability, especially if you are going to transport it?
I'm going to put another tier on top, so I will definitely be putting a center dowel in there. If this were 1 tier, I would dowel the cake to keep it stable!
Hi, Karolyn, thank you for another awesome video. I usualy try to shy away from making double barrel cakes, but you made it look pretty easy, so I'm how excited to try again. I do have a question - when you smooth out your buttercream frosting using the paper towel method, do you allow the buttercream to crust over before smoothing the cake? I'd like to share another method that's probably been around forever, but I'd never tried before (LOL)... Once I cover my cake with the final layer of buttercream, I put it in the freezer until the buttercream is hard. Using my metal bench scraper, I lightly scrape the sides and top until they are perfectly smooth - this method works well and it only removes a very thin layer of the buttercream. I hope this helps and thank you for sharing these wonderful videos with us.
This is a great tip! I never tried that method, just because I've found success with the way I do it. But the name of the game is finding what works for you! I use the paper towel right after I use the bench scraper. You have to make sure the icing doesn't get wet or else the paper towel will stick to it!
Karolyn, do you have a pineapple cake and/or pineapple icing recipe you can share? Thanks.
Hi! I’m new to your channel! Your content is informative and inspirational! I have a cake project coming two fast and furious themed that requires a double barrel cake. What has been the largest cake size you’ve used for double barrel? Great content!
Thank you Wanda! I believe the largest double barrel cake I made was 8". That feeds 40-45.
Great video. Can you share your blueberry buttercream recipe? Thanks!
I use my American Buttercream recipe and I add 1/2 cup of this blueberry filling:
amzn.to/3U1wPPT
My American Buttercream Recipe - czcams.com/video/IaQLNQTXo5E/video.html
Thanks!
I'm a new fan! Thanks for all your instructional videos! Do you have instructions for a white cake for a wedding? To me those are the most difficult because of having no yoke. TIA!
You're welcome Lorelei!
I actually make my white cake with yolks! Here's how I do it: czcams.com/video/t4G7fd7tqVQ/video.html
Thank you so much! So simple yet so amazing! I've watched a few of your videos now, and I've been inspired to alter my "short, fat " wedding cake into something more modern! This is gonna be a game changer!!
Question: Do you use the same buttercream icing recipe for both your crumb coat & final coat?
I notice that the buttercream for the crumb coat was in a plastic container and the one you used for the final coat was in the stand mixer bowl🤔
It's the same American Buttercream. I actually make the crumb coat icing the night before I crumb coat the cakes so I don't have to make it in the morning. I store it in that plastic container. It has some air bubbles in it by then, but since it's a crumb coat, it doesn't matter. I ALWAYS make the final coat of icing right before I ice the cakes so it's fresh and smooth! That's in the silver bowl. 😊
Its been so long since i told you I love you lol. Im obviously not as successful in my business as you are so I doubt I use nearly as much as you but, I only make a cup worth of simple syrup at a time, and Ive even been flavoring it and using it in cake pops and cupcakes, but I wrestle with how long to keep it so I always wind up throwing a lot out. How long would you say I can keep simple syrup at room temperature and in the fridge? And do you think flavoring it with extracts vs. natural ingredients changes its shelf life?
I wouldn't leave it at room temp more than a day. Keep it in the fridge up to a month. If you add flavoring, it probably reduces the shelf life by half, so up to 2 weeks if you add flavoring! Maybe start doing 1/2 cup batches instead so you don't waste it?
What are your thoughts on cake cream spreading coating smearing machine?
If it works for some, I say go for it! However, I have perfected my technique and have been doing it this way for so long that I just stick with this. 😊
Hi Karolyn - I enjoy your videos. Thanks for sharing them. Can you tell me if the process - other than using the Viva - would work with SMBC? Specifically, the time spent settling in the fridge for 5 hours?
I don't make SMBC, so I'm not exactly sure what method works best. I know that my method won't work on SMBC because SMBC doesn't crust like American Buttercream does, so the towel / paper will stick to it.
@@KarolynsKakesthank you for your prompt reply!
Have you ever made a 4-layer without support straws? I stack 4 thick layers all the time with no straws and I never have any issues (might save you some time and straws lol). I do sometimes put a board in the middle just so it’s easier to cut !
I have made 3 layer without straws, but I like to have some internal support when I do 4 layers. When the cake it taller, it's less stable. The straws in the bottom just help prevent the top half from squishing the bottom half. It's not necessary, I just prefer to do it this way. If it works for you without it, then I'd stick with that!
nice tutorial..do u typically use box cake mix or u make your cakes from scratch???
Thank you! My decorated cakes (like this) are doctored cake mix cakes. My signature pound cakes (I make them in a bundt pan) are from scratch! I have recipe eBooks available for download for both the Doctored Mix recipes and Pound Cake recipes! 😊
www.buymeacoffee.com/karolynskakes/extras
What makes you choose between using dbl barrel cakes or split levels? Does this affect your pricing?
I use a double barrel when I need more vertical decorating space. It’s basically a 2 tiered cake, so I charge as if it’s 2 tiers!
Hi Karolyn I did try this on a bluey cake but the top got discoloured what did I do wrong I didn’t take a lot of water just a little to smooth out the top. Thanks in advance
Watch this video at 32:17. I explain how to avoid that!
czcams.com/video/tTEb690qtJc/video.html
Did you let the cake settle in the fridge or on the counter? Very important. Thx!
I always let settle at room temp. I never put an unfrosted cake in the fridge! If you need to speed up the settling process, do this: czcams.com/users/shorts2Dg2DxNa1VE
Hi Karolyn! If I make excess icing, How long will it last at room temperature? and in the fridge? Where do you recommend I store it? Thanks so much!
Hi! I go by the 2-2-2 rule:
2 days at room temperature
2 weeks in the fridge
2 months in the freezer.
Keep it in an airtight container!
Thank you!! I have to tell you that you are amazing!! I’m so grateful for all the effort you put into creating those amazing cakes and teaching us how to do it too by taking so much time to record and explain. I’m so very grateful. You are the best and an amazing artist!🙏🏻🙏🏻🙏🏻
How do you dowel the double barrel when you put another cake on top of it? Do you put dowels in the top half of the double barrel? Thank you!
Yes! I stack it the same way as any other cake. There will be dowels in the top half to support the weight of the tier going on top of it!
@@KarolynsKakes Thank you so much for your quick reply.
Do you ever use edible fabric
How many servings for a dbl barrel 6inch and 7 inch cake?
Double barrel 6" feeds 25-30
Double barrel 7" feeds 30-35
How tall is each layer of cake. From photo looks like at least
One and half inches.?
I bake in 2" high pans and level off the top. So they are almost 2" tall. The cake is just over 8" tall with the addition of the filling and icing on the outside.
How many batches of icing do you use for this?
I used two batches😊
@@KarolynsKakes thank you for being so responsive!
Does anyone know how she got her cake layers so thick? Mine don't come out that thick without being raw in the middle😢
I bake in 2" high cake pans and fill them 2/3 full. They bake slightly above the top of the pan. Once I level off the top, my layers are approx. 2" high. When I bake my cakes, I place a heating core nail in the center to help it bake from the middle so it bakes evenly! Here are the heating core nails I use: amzn.to/3IXIIQ7
Here's how I bake a yellow cake. Watch at 2:10 to see how I prepare the cake pans: czcams.com/video/1rdP0iIwP4w/video.html
@KarolynsKakes you are amazing and it is SO awesome that even when you blew up big and have so many subscribers, you still take the time to reply to people's questions. Amazing!!!! Thank you so much