Hi Shanta! Glad to hear you found the video helpful :) And yes I do need to do more recipe videos hehe. In the meantime I have done a few cake videos which you can find below, and I have some recipes that you can find on my blog too. I'll post all the links below :) hope they help! Blog with recipes: www.cakesbymk.com/ Lemon Cake: czcams.com/video/yF5cb3CZanc/video.html Saffron & Cardamom Cake: czcams.com/video/PeZSodfYPhw/video.html
So when layering cakes is there any specific width the layers need to be? I've seen some persons using layers like yours in this video and others much taller. So it makes me wonder which is correct.
Hi Maryamm is this an 8” or 6” cake. And can i ask what you do with the cake that you slice off the top. Love your videos, so inspirational and so very well explained step by step.
Hi Lynn! This is a 6 inch cake :) and the sliced tops can be used for other desserts that are not cakes like cake pops or trifles! And thank you so much for the great feedback - I'm so glad to hear you're enjoying the videos :D
Hello I am making a red velvet cake! Do you still need the simple syrup between your layers? Also I had another question. I am doing a black cream cheese Swiss meringue on the outside, should I still color with the dark cocoa? Sorry for all the questions! But your help is much appreciated!!
Hi there! Yes I would recommend putting the simple syrup onto the cake layers :). And ohh good question! Probably not as the dark cocoa may clash with the cream cheese in terms of taste. It would be best to make the buttercream brown using a brown gel colour, then adding the black gel colour. Then leave the buttercream to sit overnight to allow the colour to deepen then use the next day. Hope that helps, and no problem re the questions, happy to help! :)
Hi! loving your video so much, just wonder what's the differences between buttercream coating vs ganache coating? Are they both the same as just for preference or each cream needs to pair with different cake types?
Hi there! So glad to hear you're enjoying the videos :D. Buttercream and ganache are basically just different types of icing (buttercream made with butter, and ganache made with chocolate and cream), and it's really a matter of preference/the type of design you're after :). Ganache is sometimes easier to decorate with if you're looking for smooth sides and sharp edges, and is good for using under fondant. You can also pair buttercream and ganache up with different flavoured/types of cakes. I like using Swiss meringue buttercream because it's less sweet than ganache. Hope that provides some clarity! :)
Hi! Thank you so much. My daughter (8) and myself love to watch your videos. I have a question. When you put the cakes the first time in the fridge to make the frost a little hard, do you cover the cake? Or you put it in the fridge just as you show it in the video for 1h? That's being always my question since some things can get really dry if they are not cover/air tight sealed. Thanks!
Hi Paula! So glad to hear that :D and the cake goes into the fridge just like that. When covered with buttercream (even during the crumb coating stage) the buttercream acts as a barrier which prevents air from getting to the cake and drying it out :) hope that makes sense!
Hi there! :) I bought it from an online shop here in New Zealand. Here is the link: www.cakewarehouse.co.nz/cake-craft-acrylic-scraper-extra-large?search=acrylic%20scraper
@@dianaperera8842 No problem! One thing to note is how thick you want your layers to be too. Depending on the type of cake I make, sometimes I like to have thicker layers, so I'll use the full recipe and then divide it into 3 6 inch cake tins. Hope that helps! :)
Can you pls make a video on making basic cake i've tried few recipes but like most of them dont turn out good.. Can you plsss make basic vanilla cake??.. It would be soo helpful
Hi Nandini! Thank you for your suggestion, will keep it in mind for future videos :). I do have a great vanilla cake recipe up on my blog that may like to try - here is the link: www.cakesbymk.com/post/perfect-vanilla-cake
Hi Vicky! Do you mean it stays soft even when placed in the fridge? This could be because of the recipe you're using - you may need to add more icing sugar if it is an American buttercream, and when making a Swiss meringue buttercream ensure that the meringue is whipped up really nicely until stiff peaks form before adding in the butter. Hope that helps! :)
I love how well you explain the steps and why they are necessary!
Thanks Mary! I'm glad you're finding the content helpful :)
Just started watching your videos and they have helped me in my cake decorating skills😁😁😍
You are good chaf
Thank you so much😊
Such easy to follow steps! Thank you 😊
You're welcome! I'm glad you're finding the tutorials easy to follow :D
So many helpful tips. Thanks!
Glad you found it helpful! :D
Hi there,
This video was really helpful..
But I've never baked a cake. So I will be very happy if u make a video of how to bake a delicious cake.. 🥰
Hi Shanta! Glad to hear you found the video helpful :)
And yes I do need to do more recipe videos hehe. In the meantime I have done a few cake videos which you can find below, and I have some recipes that you can find on my blog too. I'll post all the links below :) hope they help!
Blog with recipes: www.cakesbymk.com/
Lemon Cake: czcams.com/video/yF5cb3CZanc/video.html
Saffron & Cardamom Cake: czcams.com/video/PeZSodfYPhw/video.html
@@CakesbyMK Oh wow, I've checked your blogs.. It's beautiful. Guys check her blogs.. 🥳
So when layering cakes is there any specific width the layers need to be? I've seen some persons using layers like yours in this video and others much taller. So it makes me wonder which is correct.
Ill never make this, but im hungry now 😂
Hahaha you should try making your own cake I'm sure you'd be awesome 😋😋
Hi Maryamm is this an 8” or 6” cake. And can i ask what you do with the cake that you slice off the top. Love your videos, so inspirational and so very well explained step by step.
Hi Lynn! This is a 6 inch cake :) and the sliced tops can be used for other desserts that are not cakes like cake pops or trifles! And thank you so much for the great feedback - I'm so glad to hear you're enjoying the videos :D
Hello I am making a red velvet cake! Do you still need the simple syrup between your layers? Also I had another question. I am doing a black cream cheese Swiss meringue on the outside, should I still color with the dark cocoa? Sorry for all the questions! But your help is much appreciated!!
Hi there! Yes I would recommend putting the simple syrup onto the cake layers :). And ohh good question! Probably not as the dark cocoa may clash with the cream cheese in terms of taste. It would be best to make the buttercream brown using a brown gel colour, then adding the black gel colour. Then leave the buttercream to sit overnight to allow the colour to deepen then use the next day. Hope that helps, and no problem re the questions, happy to help! :)
Hi! loving your video so much, just wonder what's the differences between buttercream coating vs ganache coating? Are they both the same as just for preference or each cream needs to pair with different cake types?
Hi there! So glad to hear you're enjoying the videos :D. Buttercream and ganache are basically just different types of icing (buttercream made with butter, and ganache made with chocolate and cream), and it's really a matter of preference/the type of design you're after :). Ganache is sometimes easier to decorate with if you're looking for smooth sides and sharp edges, and is good for using under fondant. You can also pair buttercream and ganache up with different flavoured/types of cakes. I like using Swiss meringue buttercream because it's less sweet than ganache. Hope that provides some clarity! :)
@@CakesbyMK Omg this is so much appreciated, and thanks for this lovely reply!
Hi! Thank you so much. My daughter (8) and myself love to watch your videos. I have a question. When you put the cakes the first time in the fridge to make the frost a little hard, do you cover the cake? Or you put it in the fridge just as you show it in the video for 1h? That's being always my question since some things can get really dry if they are not cover/air tight sealed. Thanks!
Hi Paula! So glad to hear that :D and the cake goes into the fridge just like that. When covered with buttercream (even during the crumb coating stage) the buttercream acts as a barrier which prevents air from getting to the cake and drying it out :) hope that makes sense!
@@CakesbyMKGot it! Thanks for your reply ☺️
Hai I am from India, I have one doubt . The buttercream won't get freezed if u refregerate the cake. What we have to to that
Hi, can you please let me know from where you bought the cake scrapper?
Hi there! :) I bought it from an online shop here in New Zealand. Here is the link: www.cakewarehouse.co.nz/cake-craft-acrylic-scraper-extra-large?search=acrylic%20scraper
How do you make the syrup
Hello Shazma! Here is a video showing you how to make the syrup, hope it helps :) - czcams.com/video/NCi-det8ZPY/video.html
Hi could you help me in converting a 2 8 inch cakes into 3 6 inch cakes
Hi Diana :)
Do you mean converting the batter of 2 8 inch cakes into 3 6 inch cakes, or 2 pre-baked 8 inch cake layers into 3 6 inch cakes?
Cakes by MK The batter :)
@@dianaperera8842 Ahh right! :) So I would do 3/4 of the batter recipe then divide the batter evenly between three 6 inch cake pans :)
Cakes by MK Thank you soooo much
@@dianaperera8842 No problem! One thing to note is how thick you want your layers to be too. Depending on the type of cake I make, sometimes I like to have thicker layers, so I'll use the full recipe and then divide it into 3 6 inch cake tins. Hope that helps! :)
Can you pls make a video on making basic cake i've tried few recipes but like most of them dont turn out good.. Can you plsss make basic vanilla cake??.. It would be soo helpful
Hi Nandini! Thank you for your suggestion, will keep it in mind for future videos :). I do have a great vanilla cake recipe up on my blog that may like to try - here is the link: www.cakesbymk.com/post/perfect-vanilla-cake
@@CakesbyMK oh thank you and i'll read that. Keep it up, you are doing greattt❤✨
How much inches this cake
Hi there! This cake was about 4.5 inches high :)
my buttercream never really sets
Hi Vicky! Do you mean it stays soft even when placed in the fridge? This could be because of the recipe you're using - you may need to add more icing sugar if it is an American buttercream, and when making a Swiss meringue buttercream ensure that the meringue is whipped up really nicely until stiff peaks form before adding in the butter. Hope that helps! :)