5 Secrets to Better Cake Decorating
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Date: 2020-08-17
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Comments and reviews: 10
Britney
That meringue buttercream looks so beautiful. I must try it! Question--do you know how it stacks up as far as frosting details (swirls, rosettes, and flowers, piping and lettering details, etc) go?
One thing I always do (probably not necessary) is to level my cake. Each and every time I stack, I always level. Especially for parties, because the toppers can make great bases for a few cake pops or (and this is more common for me) the husband eats it.
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That meringue buttercream looks so beautiful. I must try it! Question--do you know how it stacks up as far as frosting details (swirls, rosettes, and flowers, piping and lettering details, etc) go?
One thing I always do (probably not necessary) is to level my cake. Each and every time I stack, I always level. Especially for parties, because the toppers can make great bases for a few cake pops or (and this is more common for me) the husband eats it.
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Lisa
Hi Edd, 1: 2: 3 egg white: sugar: Butter but i was wondering for this ratio is the 1 Egg weighed in the shell, out of shell or the white only? I seen on your video that you say the recipe is on, that you used 4 egg Whites to 300g sugar (and im guessing 450g butter) so that would leave each egg weighing 50g? Am i right? Maybe Iv totally got the wrong end of the stick here?
Thank you very much in advance
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Hi Edd, 1: 2: 3 egg white: sugar: Butter but i was wondering for this ratio is the 1 Egg weighed in the shell, out of shell or the white only? I seen on your video that you say the recipe is on, that you used 4 egg Whites to 300g sugar (and im guessing 450g butter) so that would leave each egg weighing 50g? Am i right? Maybe Iv totally got the wrong end of the stick here?
Thank you very much in advance
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Marilyn's
the best buttercream ratio is not 1 part butter to two parts sugar. It's 1 part butter to FOUR parts sugar. I swear to god. whip your butter for a really long time, until it's white and feels lighter, then gradually add your icing sugar, along with two or three tablespoons of milk depending on how stiff you want it. try it ben! xx
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the best buttercream ratio is not 1 part butter to two parts sugar. It's 1 part butter to FOUR parts sugar. I swear to god. whip your butter for a really long time, until it's white and feels lighter, then gradually add your icing sugar, along with two or three tablespoons of milk depending on how stiff you want it. try it ben! xx
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Alorachan
He mentioned the basics of what a crumb coat does, but I don't feel he connected the dots fully. You use a super thin layer of frosting to trap the crumbs in it, then you go on with the top layer while the crumbs are all trapped inside. Basically touched on it all, but missed the connection between the steps. =)
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He mentioned the basics of what a crumb coat does, but I don't feel he connected the dots fully. You use a super thin layer of frosting to trap the crumbs in it, then you go on with the top layer while the crumbs are all trapped inside. Basically touched on it all, but missed the connection between the steps. =)
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DoctorWhovian_2ol4
Got to make something like this except a vanilla 3 layer sponge with vanilla meringue based buttercream tomorrow for my younger brothers birthday party tomorrow (and I've got from 7 till 12 in the morning to make it)
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Got to make something like this except a vanilla 3 layer sponge with vanilla meringue based buttercream tomorrow for my younger brothers birthday party tomorrow (and I've got from 7 till 12 in the morning to make it)
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keeperofthegood
The cake merely exists to hold up and present the icing. Too Sweet just doesn't play into that. The most disappointing icings/frostings are those that don't take the two sweet imaginary notion, and kick it to an 11.
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The cake merely exists to hold up and present the icing. Too Sweet just doesn't play into that. The most disappointing icings/frostings are those that don't take the two sweet imaginary notion, and kick it to an 11.
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EndingsAreHard
Loved four of your tips, they're great: ), but I'm not serving anyone something with raw egg in it like the meringue frosting, especially not children. Sorry, not such a good one there.
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Loved four of your tips, they're great: ), but I'm not serving anyone something with raw egg in it like the meringue frosting, especially not children. Sorry, not such a good one there.
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Tas
the swirl technique was just. BRILLIANT! ___ who knew something soooooo simple could look THIS gorgeous! :o (y) thank you so much for introducing us to the boy who bakes! in baking heaven: ')
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the swirl technique was just. BRILLIANT! ___ who knew something soooooo simple could look THIS gorgeous! :o (y) thank you so much for introducing us to the boy who bakes! in baking heaven: ')
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sadsymphonys
At school we use a vanilla custard buttercream, we use fondant instead of sugar so theres no weird grainy textures or anything: )
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At school we use a vanilla custard buttercream, we use fondant instead of sugar so theres no weird grainy textures or anything: )
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Sarawkweird
Hmmm. Ben Ebbrell and Ben Linus frost a cake. This video should be prefaced with a warning for people still suffering LOST PTSD.
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Hmmm. Ben Ebbrell and Ben Linus frost a cake. This video should be prefaced with a warning for people still suffering LOST PTSD.
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