3 Tips for a Better Buttercream Cake Finish!
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- čas přidán 25. 04. 2022
- Today’s yummy adventure features 3 tips for a better buttercream finish to your cake! The cake I recently made myself for my birthday had the best buttercream finish of just about any cake I’ve made so far! The top edge was nice and sharp, the sides were smooth, and (as always) there were no cake crumbs in the final layer. Follow the tips I mention in this video for a better finish to your cake!
With which dessert decorating techniques do you struggle? Make sure to tell me in the comments!
Like, share, & subscribe for more yummy adventures! - Zábava
That edge really is sharp!
Thanks for the tips!
I’m so happy you enjoyed the tips! 💕 I was so happy with the sharp edge! 🤗😄
I love the sharp edge for you. (I was a professional cake decorator and baker for 13 years.)... I noticed that the top of the cake was a little wonky. A trick that helped me was to use a big offset spatula and anchor my arm at my side, then spin the turn table. I am right hand handed, so I would slowly move it from right to left while spinning the base. I know it sounds weird, it really helped me to ice a flat cake top. I do like a small offset spatula. You gotta try a big one though. It's a game changer. 😊 good luck girlie!
Thank you! 🤗 I usually make mini cakes now, so it feels weird to use the large offset spatula! 😆 It’s been a while since I whipped out the large for a cake, so I’ll have to give it a go again! 😁
So satisfying to watch 😻😻 more of these please. I love stacking and smoothing videos
Thank you! That is my biggest challenge
This really helped me. Thank you!
Beautiful job❤❤❤❤
I always wonder if my buttercream is just too thick, because most videos that I’ve seen, including this one, the frosting seems more free flowing than mine. How do you make yours?
Great question! I have a recipe video for my Swiss Meringue Buttercream on my channel, which is the buttercream I use in this video. One method that I love for smooth buttercream is from Liz of Sugar Geek Show: take some of your buttercream after you’ve made it (maybe a cup or so) and put it into a microwave safe bowl, heat the buttercream until it’s just melted, add that back into the rest of your buttercream, and mix. This will give a smoother, softer consistency.
I can’t remember the creator off the top of my head but if you’re adding colors, use a hand/stick blender. Not only will it mix your colors and make it super saturated, the heat generated by the blender will give your buttercream a softer consistency as well.
Note: I love using SMBC for decorating because you can simply heat it or lightly chill it to change the texture, while some buttercreams (like American) require adding milk or cream to change the consistency.
Thank you!
☺️💕
Thanks for sharing ❤❤❤🎉🎉🎉
Thank you for watching! 🥰💕💕
I struggled recently with frosting a cake half blue and half red getting the crisp lines. Left was one color and right was another.
Smoothing is the very hard part! Earlier is my first time frosting a cake and it's hard asf! And my hand is shaking lmao😂
Thank you for sharing¨👍💖
Thank you for checking it out! 😊💕
so beautiful
Thank you! ☺️💕
Im looking for the best buttercream frosting for my cakes something that is not overly sweet i have family whos diabetic so . Any tipsbor recipe you can share
Yes! Either Swiss Meringue Buttercream or French Buttercream are my favorites for less sweet buttercreams! 😃 The one I use here is the Swiss Meringue & I have gotten so many comments from people who are shocked at how much they like this buttercream. I have some family who are also diabetic, and they love this one! I have a recipe video on my channel! 😊
I just want a big bite of that buttercream
Just make sure it’s at room temp! That way it’s nice and fluffy! 😉
Hi, I love that you’re explaining about the cakes because I really have a lot. I need to know but I’m having a problem with Bargin on my cakes they come out beautiful and then once they sat out I wander what a bulge do you have a come across that problem and if so, what do you do?
Hi there! My apologies for the late reply! I’m curious, is this issue with a buttercream cake or fondant cake? But yes, I have had that happen to me before and it’s usually a temperature issue with the buttercream. If your cake is in the freezer, you want to put it in the fridge for a while before bringing it to room temp to serve. If you go straight from the freezer to room temp, the drastic temperature difference will cause some bubbles & bulging on your cake.
❤❤❤❤❤
I’m going to do an ombré style for the first time like a pink and purple any tips plss 😅😅
US Americans [as well as UK folks] chatter so freakin' much. Every other baking/cake decoration site or cooking site [from other nationalities] are done speechless and everyone gets the picture and the idea... and love it too!
Well then go look at their channels, lol.
How to remove the air bubbles in buttercream for final coat ?
That is an awesome question. (I was a professional cake decorator and baker for 13 years.) I personally didn't crumb coat and then chill my cakes. I flat out iced them at room temp. This reduced air bubbles. They did happen, I would pierce it with a toothpick. Then spray a mist of water, dab with a papertowel (preferably viva,) then take a tiny bit of fresh icing to cover the imperfection. You can skip that step if you are using a decorative element like flowers. Also, the cake has to fully be at room temp before trying to fix imperfections.
@@jessicamillslagle3203 thank you for replying 🎂
Hi there! My apologies for the late response! I actually lightly warm my buttercream so that it’s pretty soft & use a rubber spatula to stir it & help remove some of those air bubbles before even applying it to the cake. I then add the soft buttercream to the cold crumb-coated cake. Once the whole cake is covered, I slightly smooth the buttercream, and then will put it into the freezer (or refrigerator if you don’t have the freezer space). Using a hot metal cake scraper, I smooth the sides of the cake. If you somehow still have some tiny air bubbles, press some buttercream with an offset spatula into the air bubbles. Then continue to smooth it out until you’re happy with it! 🙂
Hi, I tried this method and found once I put the soft Swiss meringue butter cream on the chilled cake for the final coat, the buttercream hardens making it difficult to achieve a smooth layer. Is this something you experienced?
I have lil air bubbles on mines can’t seem to understand why I use the hot water method.. I mix my buttercream on the lowest speed n still air bubbles or pinholes
After you’re done mixing your buttercream, add a little bit (maybe a cup or so) of buttercream to a microwave safe bowl & microwave the buttercream until it’s just melted. Add that back into the rest of the buttercream and mix. I saw this from Liz of Sugar Geek Show & it works really well! The reason this works is because when your buttercream is a little bit warmer & softer, it can’t hold onto those air bubbles. I hope this helps! 😊
I want to start but i dont k ow how to start i am brand new just need to learn
I want to know how to make it smooth like this one
Can you pick the cake up after to tier the cakes. ?Im looking for a really good recipe which enables me to pick them up without marking them .i have a 4 tier cake coming up and i dont want to mark or mess the cakes up as i can only build the cake at the venue so i need them to be solid to allow handling them
Hi there! My apologies for the late response! I hope your cake turned out well! I have only done a few 2 tiered cakes, but when chilled, this Swiss Meringue Buttercream holds up quite well to moving & stacking (as long as it’s still nice and cold).
try ganache for frosting tiered cakes. it sets really well and doesn't budge while it's being handled
How much buttercream should I make for an average tower cake (say 3 cakes tall tower cake )? Like can you help me with a proportion ? Thanks !
When you chill the cake do you cover it in the fridge or leave as is ?
Hi there! Once the cake is covered in buttercream for the crumb coat & then the final coat, you don’t need to cover it between the times you working on it. If you need to store it for longer than the day or 2 you’re working on it, then I would either put it in a box, or (if you’re storing it for a longer period of time) you can wrap the cake in plastic wrap while it’s frozen and store it in your freezer. Bake My Day Mimo has shown in a couple of videos on her channel how she’s stored cakes in the freezer this way.
This might be a stupid question 😅 but how do you clean the cake plate after decorating? I tend to make a big mess and have to clean it up with a damp sponge but I hate it and am very afraid I damage the paper plate. Plus sometimes I even ruin the nice smooth side of the cake and I want to scream 😱
Hi there! There are no stupid questions & I totally get it! 😄 Personally, I use a damp paper towel that’s folded a couple of times so that it has a point. That way you can clean closer to the cake with less risk of messing up the buttercream. I also know that some decorators use their cake scraper to scrape away the buttercream, but I’ve been too nervous to try that yet 😆
Do you wrap the cake before freezing initially
How do you keep the cake board clean?
U rock
Thank you! 😊💕
What do you bake your cake in? Do you use those cake clothes or parchment paper? I hate when I have to trim the sides/top. If I can get this part down, I’ll be one happy mom! Lol
Great questions! I usually just bake my cakes in regular cake pans & use either non-stick cooking spray or a combo of butter & flour. Sometimes I’ll use a circle of parchment paper on the bottom, but not often. I always trim the top of my cake layers to make them flat, but I actually stopped trimming the sides because I honestly didn’t notice that much of a difference. I think that it’s totally up to your personal preference.
But, if you’re fine with having cake scraps for cake pops or cakesicles, one option that you could do is bake 2-3 batches of cake in a parchment paper lined sheet pan & then cut your circle cake layers out of that. Sheet cake usually ends up baking flatter. I haven’t tried this with a large cake, but that might work.
How do you keep.from getting air bubbles /bulging
How do you keep the cake from showing through. No ,tater how much I app,y it shows through
What type of buttercream do you use? I usually use American, but I've been wanting to try out some different types 😊
Hi there! My apologies for the delay!
My preferred for decorating is Swiss Meringue Buttercream. If hardens really nicely in the fridge & it pipes beautifully! 😍
German is harder to get perfectly smooth decorations, but the taste is great because it’s a mix between American buttercream & pastry cream! 😃
French is probably one of my favorites to eat because it is like Swiss Meringue Buttercream so it’s a less sweet tasting buttercream. But, it’s made with egg yolks instead of egg whites, so it has a more custard-like texture! 😋
@@adventuresinyumthank you!
Your buttercream is so pretty and I will definitely try those out!!
@@heidir2358 Thank you! 🥰 Feel free to let me know if you have any more questions! 😊
Hi I have one doubt pls reply me. I made buttercream frosting with butter and confectionery sugar. When I make the frosting it was good and smooth consistency.. once I done the cake while store in the refrigerator after that cream getting very thick and hard. What’s the mistake? Could you tell me?
@@Sridevi-bi6lk it's not a mistake. Because of the butter in American buttercream (the type you made) it's going to cool when in the fridge and therefore harden, but you can let it come back to room temperature by having it on the counter for 30-60 min. Also the confectioners sugar creates a slight crust on the outside when exposed to the air for too long.
Hope that helps!!
(One tip for bringing the cake to room temp is that the cake may "sweat" (little beads of condensation) but it's normal and you can just dab it off with a towel
It’s easier to do sharp edges if you cool your cake in the fridge first and obviously do a crum coat
I'm struggling with my frosting and butter cream
What kind of issues are you having with your buttercream?
@@adventuresinyum I live in a very hot climate and it is be very soft to when I'm icing my cakes..... Good evening
@@deshannsears5392 My apologies for the delayed response. What kind of buttercream do you use for decorating? You may be able to adjust the butter or powdered sugar amounts to help thicken the buttercream depending on the type of buttercream you make.
My dilemma is making the right consistency for frosting and decorating cakes or cupcakes
Personally, I highly recommend Swiss Meringue Buttercream if you haven’t tried it yet! It has a great fluffy texture, pipes beautifully, smooths really nicely (as you saw in this video), & is less sweet than other buttercreams! 😃👍🏼 When I want a thinner consistency, I add a little heat, and when I want a thicker consistency, I briefly chill it.
After freezing cake with a crumb coat layer my buttercream goes on lumpy and almost melting, do you keep the buttercream in fridge whit the cake chills ?
Hi there! My apologies for such a delayed response! Personally, I don’t often freeze after the crumb coat unless I’m in a little bit of a rush, so typically I put it in the fridge for 30-60 minutes. The drastic temperature difference between the freezer and room temp is causing your buttercream to behave like this. So yes, when you take your cake out of the freezer, you want to place it in the fridge to slowly increase the temperature of the cake. This should help fix your buttercream issue 🙂👍🏼
which buttercream u used??? american or swiss meringue ??? what u think which is best for cake?
For this cake I used Swiss Meringue Buttercream (SMBC). Either works for cake, I think it all depends on your preference. I personally prefer SMBC because it’s less sweet than American & I like how it has a smoother finish to a cake.
I struggle with how quickly my white chocolate ganache sets, I can never even smooth it out without heating utensils
I made a cake and iced it well but when I did the border and piping I put in the fridge took it put and noticed my piping started to soften, what did I do wrong? Help!!
Hmm, that’s so strange! 🤔 What kind of buttercream/frosting did you use? Some of them can be softer than others & more affected by moisture. If you have Instagram & want to send me a DM with the pic, that might help to figure out what happened as well.
@@adventuresinyum I made my butter cream icing myself...first time. I just message you IG
What type of butter cream frosting
Hi there! Here I’m using Swiss Meringue Buttercream, which is my preferred for cake & cupcake decorating. 🙂👍🏼
Can you cover gauche? I see a lot of videos but it is still intimidating.
Hi there! My apologies, are you asking about chocolate ganache?
Can you please write the tips?
do you have a recipe?
Yes! I have a few buttercream recipe videos on my channel! If you go to my channel and search for Swiss Meringue Buttercream (what I used in this video), it should be one of the first to pop up! 😊👍🏼
When I make the cake with a crumb coat I find that I still see the cake peeking through after my final coat. Is there a reason for that?
The same problem my friend ! I hope she answers why
You just need to put the icing on thicker. You start out really really thick and then take off a little bit at a time
I think you may not be putting on enough buttercream but it could also be that your cake is sticking out on some spots so I'd recommend crumb coating and if there are bits sticking out use a sharp knife to trim those parts, add another thin layer of buttercream then try adding your final coat
Hi there! @dimmydimmy-dq9fk & @ashleerobinson5 My apologies for the late reply! Like a couple of the previous commenters mentioned, you’re not adding enough buttercream. You want to add too much to start & then as you scrape & smooth your cake, you’ll remove a lot of the excess. Practicing this is definitely the most important part because I used to have this issue when I first started cake decorating! 🙂👍🏼
How can i bake a cake and have flat top to work with ?
Your supposed to cut the top
To get a flat top cake you use something called cake strips. It’s basically strips of water soaked fabric that you ring out and then wrap around the outside of your cake pan . There’s plenty of CZcams videos explaining & showing this technique. They make a perfect evenly. Baked flat cake … less crumbs to deal with since you’re not cutting off the tops.
Hi! My apologies for taking a while to respond! Personally, I use a cake leveler or a serrated knife to level the top of the cake layers. I then use the extra cake I cut off for cake pops and/or cakesicles! 🙂
ممكن عيار كريمه الزبده لتزيين الكيك
I honestly don’t measure my buttercream for cakes. I always make more than I need and then freeze the leftover buttercream for another project! 🙂
what is your recipe?
What icing is best for icing for dogs. cakes like this?
Hi there! I just want to make sure, are you asking about what kind of frosting to use for a cake that a dog can eat?
@@adventuresinyum 😂 suppose to say doing, not dogs. That flour from baking the baking must have got me confused
@@Persona_mint-tanglol, no worries! My apologies for taking so long to respond! My favorite for decorating is Swiss Meringue Buttercream, which is the type I’m using in this video 🙂
Maybe im putting too much frosting on? I literally smother my cake
I used to add a ton of frosting, but as I got more practice, I realized that I didn’t need as much buttercream to fully cover the cake. I think it really depends on your preference & how much practice you’ve done 🙂👍🏼
What buttercream?
Swiss Meringue Buttercream. It’s my absolute favorite for decorating cakes & cupcakes! 🤗
hi friend
Hi! 🙂
What is the use of posting some, you never responded to help some of us asking questions for their concerns.
Honestly, it’s not my intention to not respond. When I get slammed with comments across a lot of videos, there are unfortunately many comments that I don’t see for a long time, especially on videos that I posted well over a year ago.
I currently do everything for this channel and my other social media by myself, so all I can say is that I aim to get better every day & I’m trying my best.
It changes the colour of buttercream tho 😭😭
If the buttercream is completely frozen (10-15 min in the freezer), then the colors should not blend & change 🙂👍🏼
So any of the neighbors who live next to this person how did you let this happen somebody who defended your country so you could even live in your house it is shameful how people don't look at the neighbors and ask and I give you a hand better yet you just going through it and let people keep their pride
Umm . . . What?
Making less mess pleas
What? Making cakes can get pretty messy! Lol 😆
Snatched edges.
Yes! 😁🙌🏼
Buttercream is disgusting. The worst thing I ve ever tasted. There is no cream in it, in case you are thinking there is. The name is misleading.
It’s for decorating , don’t eat it 😅 my cakes never have buttercream in between cake layers.
@@Lana.N.7 it shouldn't be out on the cake if ur not supposed to eat it! Everything on a cake should scream yummy and delicious to eat! Not just for "decoration" ! I think that is disgusting
@@Z8terfix than you either have an ugly cake with yummy cream or beautiful buttercream cake. Cant have both 🙈.
@@Lana.N.7 not really. There's no need for that kind of compromise at all! I ve seen and eaten plenty of beautiful and yummy cakes in my life made with real cream and fresh ingredients instead of that horrendous buttercream rubbish
It’s literally in the name: buttercream, butter that has been creamed. If you don’t like it, you don’t have to eat it. Same thing with fondant. There are a lot of people who don’t like it & will simply take it off and eat the part they want to.
Do I love the taste of buttercream? Not completely, which is why I always add more flavorful & interesting fillings. Do I love it for decorating & protecting the cake from drying out? Absolutely.
Also, there are at least 6 different types of buttercream, so there could be some that you haven’t tried & you might actually like.