Keep practicing… You’ll both be professionals in no time! 😉 Thanks for watching 💕

Tip #21 is my absolute favorite!

I’m so glad that you both are enjoying the videos! I try my best to show the piping techniques as thoroughly as possible. Thanks for watching and subscribing!

Thanks for commenting! It sounds like the icing was too thin because it ended up sliding down the sides of your cake. Depending on the brand, you could thicken it by adding a tablespoon or two if powdered sugar to the icing. Curious: What brand were you using? 🤔

@@AsiaCoffee Duncan Hines. I make a lot of cakes and this was the first time this happened.

@@bonitamig Duncan Hines can be quite soft from time to time. My experience is that no matter how much powdered sugar you add and stir in, this type of icing/frosting may not thicken up. I would encourage you to try adding one tablespoon of powdered sugar as insurance next time you cover your cake. Please return and let us know if that helped! Curious: Have you tried making your own icing? What’s your experience been with that?

@@AsiaCoffee I've never made my own icing because buying it was just easier. I generally buy Betty Crocker and Pillsbury and haven't had this problem. I won't buy Duncan Hines again.

@@bonitamig That’s fair. Thanks for taking the time to comment and share your experiences. I’m sure others may find it helpful! 💕

Hi Maria! The wooden dowel is not very large. I believe it’s maybe 1/4 inch wide if not slightly smaller. Great question and thanks for watching!

​@AsiaCoffee what size are these cakes again are they 4inch 6inch and 8inch? And did u have to cut the holes in the cake board or did u fins these with the holes in them

I believe this may have been Swiss Meringue buttercream…. 🤔 I have a video about it in my “Recipes” playlist. Thanks for watching (and for the kind words 😊)! 💕

@@AsiaCoffee you are so welcome girl. 💜⭐ Also what kind cakes and what kind of way do you use this butter cream

Thanks for commenting! In my opinion, these tips aren’t small at all. Yes, they are smaller than the big 1M tips, but these are pretty standard-size piping tips.

@AsiaCoffee thank you for the reply. I'm a bigger and I bought someone on Amazon that look exactly like these in size. They don't have numbers on them but it seems not to fill a cupcake surface. But I'm also new to this so I'm might be wrong. I wad told for beginner I should use the large ones. I will take any suggestion. Thank you 🙏

@@allylondon9579 No worries! This video may be helpful to you: kzbin.info/www/bejne/mnSVgouEgquDZ5osi=sMX2cKS5iSz2slI1. Un-numbered tips are the worse! 😖

That’s a great question! I’ve never refrigerated my unused fondant. I usually wrap it tightly in plastic wrap, place in a ziplock bag and leave it at room temp in the pantry if I want to use it later. If you live in a tropical climate, I would recommend that you keep your unused fondant in a cooler.

Thanks for watching!

Thanks for commenting!

Hey there! I don’t recall adding any extra water... Could you timestamp the part of the video you’re referencing?

@@AsiaCoffee wait I think bi figured it out lol I realized that you put 2 cups in because you were making 2 separate batches lol sorry my bad

Make sure you’re not using liquid food color! In this video, I demonstrated coloring whipped frosting with 3 different styles of coloring that are NOT liquid food coloring. Thanks for watching!

Yes, I believe doing this will work! I’ve done a similar thing in this video to make chocolate Swiss meringue buttercream: kzbin.info/www/bejne/e5KXqqBjmdGSrMksi=hSepPhD6nqacQeCL. Great question; thanks for commenting!

Hi there! Yes, cool water would work fine. Just make sure that the strips are saturated with water before pinning them in place around your cake pan. I’m so glad that you’re enjoying the videos! Thanks for watching 💕

@@AsiaCoffee are we supposed to still level the cakes? Or do we not level cakes if we bake using the strips. I absolutely love them 💓 thank you Asia

I’m glad this video gave you some new ideas for photographing your sweets! Thanks for watching 💕

For buttercream, I would recommend oil-based food coloring. However, gel food coloring is more accessible and produces pretty much the same result. Great question! Thanks for watching 💕

That’s for commenting and sharing your thoughts on the recipe! I’m not sure why your frosting had a gritty texture, but that’s certainly not the intent. Perhaps try again and whip a little longer to better incorporate the cream of tartar.

This cake has a 10”, 8” and 6” tier. Thanks for watching!

There’s no cornstarch in this recipe…

Yes, it can. Thanks for watching! 💕

I’m glad to hear that you enjoyed this video! I didn’t have much success with my last vlog-style video, but this one is really peaking interest. I would think that shared kitchen spaces would be much more prevalent, given the more stringent cottage food laws. 🤔Keep hope alive and continue baking and practicing in the meantime. 💫 I would be absolutely thrilled to have you in class if you’re ever in Indy!💕

I’m so glad that you found this video insightful! I look forward to making more in this format soon (helps with editing). Thanks for the compliment on my twists and thanks for watching! 💕

I’m so glad you found my channel! I have lots of videos about buttercream piping that you may find useful. Thanks for watching!

Thanks for watching! I thought I heard that about eggs in Europe… How long do you typically keep the eggs? How do you when they’ve gone bad? I’m so curious! 🤔😊

​@@AsiaCoffeethey keep outside the fridge easy for about 2 weeks. There is a use by date on the packaging. Usually they last a lot longer. When an egg goes bad you definitely smell it. It never happened to me, but I remember my housemate in uni cracking a bad one he forgot about 🙄🙈 A lot of people still keep their eggs in the fridge because they last even longer, because of hot weather or because of storage space. Once they were in fridge you are supposed to keep them there until consumption though. Funny enough cake recipes usually call for eggs at room temperature, so the butter doesn't go hard in cake batter, but for shortcrust the eggs should be cold. Is that the same in US?

Though it’s not my typical video, I really enjoyed making it! Thanks for watching! 💕

I’ve had this footage for months and decided to post it to show that sometimes things don’t work out! No matter who you are, nothing turns out perfect 100% of the time, especially in baking. 😊 Stay inspired! 💕

Correct! The straws work with the cake boards to distribute the weight of the tiers above. Thanks for watching 💕