5 Secrets to CARVING CAKES into SHAPES for Beginners | Shaped Cakes | Cake Sculpting (Pro Tips!)

[@LauraBaker-h3u]

I loved this video too much. This is why the internet was made. Really appreciate you. Thanks!

[@tastebakery]

My pleasure! I am so happy to hear it, so glad you enjoyed it!

[@funandlala]

0:38 Tools 0:50 Secret 1 : have the right cake. 1:30 First time carving a cake? Make all the cakes the same size. A big, solid block of cake. Yes, you'll have many scraps but it's for the best ♡ 1:45 Stack cake with the light colored side up. There's a little ridge that helps keep the buttercream in. 2:05 Push and twist down on each layer to ensure you get all the air bubbles out of your buttercream. Make sure you don't out too much buttercream in each layer to ensure they're not sliding around while you're carving. (I'll finish typing tomorrow.)

[@jackiegaines8560]

Yes, finally, more detail and a recipe I can use, to practice with! Thank you

[@tastebakery]

You are very welcome! I am so glad you found this video useful. Have fun practicing and let me know if any questions come up. Thank you!

[@UncannyValleyy]

Im making my boyfriend a Garfield cake for his birthday, which is tomorrow, and ive been panicking so much about carving it down. Nothing fancy, just a dome-headed garfield. Thank you for this, its helped soothe my nerves

[@chloesnape2226]

Thanks so much! You’re a great communicator !

[@tastebakery]

You are so very welcome and thank you!😊

[@FAMILY_KITCHENHK]

Amazing Delicious Cake .🇭🇰🇭🇰

[@tastebakery]

Thank you!

[@FCWW87]

I’m going to make a cake for my daughter’s birthday, and this was very helpful!

[@tastebakery]

I am so happy to hear that! Thank you for letting me know. 👍😀 Let me know if you have any questions when you are making the cake; I would be happy to help.🎂

[@Brandi_the_Baker]

Amazing instruction! Thank you.

[@tastebakery]

Thank you! You are so very welcome!

[@aratiel]

Very helpful video, thank you! I am about to make a shape cake with fondant for the very first time 😬 so I will be referring back to this! If I want to use a boxed cake (carving and decorating is enough for me lol) would any boxed cake do? I'm looking at Namaste Food's Allergen-Free Chocolate Cake. If not are there any modifications you would add to the cake mix to make the bake sturdier?

[@tastebakery]

You are very welcome! In general boxed cake can be difficult to carve. I don’t use boxed cake (as much as sometimes I’d like to LOL) so I do no not know if one is easier to carve than the other but what I would do if I were you is first determine if the boxed cake you want to use is difficult to carve or not. I would make the boxed cake as is and make a cupcake let it cool completely at room temperature (don’t put it in the fridge because refrigerators dry out cakes if they don’t have a crumb coat on it) and try to carve it. If it is difficult to carve try freezing it then thaw it out at room temperature and carve it a little and see how it goes. Hopefully it will carve well. If it does not usually adding flour or more eggs helps make the cake more dense and therefore easier to carve. I found this article that looked pretty good that you may want to check out. foodandfizz.com/how-to-make-a-box-cake-dense-for-carving/ Let me know how it goes! Good luck! Way to go for it!👍😃

[@venusdsouza2362]

Very useful tips, thank you!

[@tastebakery]

You are very welcome!😊

[@phoeniciajackson533]

I can't figure out how to send a pic but my first attempt at cake carving was a fingernail polish bottle. Thank you

[@tastebakery]

You are very welcome! That’s awesome, a fingernail polish bottle is a big undertaking for your first carve, way to go for it. I bet it looks amazing!

[@NikkisCookBook]

Very informative...thanks a lot for sharing 😊

[@tastebakery]

You are so very welcome! I am glad you found it informative. Thank you!😊

[@sandradean1107]

I thank you for this video

[@tastebakery]

You’re welcome 😊

[@zohrehahmadi470]

Thankfully

[@Worldfactchannel2]

Beautiful

[@peakabooicu2171]

You could always use your cake scraps for a jumbled, on the fly type of trifle! So make everything seperate (premade jelly chopped/mixed into little gems, fruit pieces custard and cream) then assemble in individual cups to serve. Just try to use less of the butter cream smothered pieces. 😋

[@tastebakery]

Mmmm great idea! Thank you so much for sharing! 👍😃

[@Ducky5981]

I'm going to attempt a merangueatang ( orangutan shaped) cake. however I'm not overly sure on how to go about it

[@tastebakery]

Fun! Here is my advice if you want to simplify it. First find a cartoon drawing of an orangutan that you like the face. It is much easier to make a cake look like a cartoon version of an animal. Only do the chest and head or if you want to do the full body do a stuffed animal type of shaped body, a simplified round shape. Find a stuffed animal that is for sale online and use that as a reference. Try to find a picture that shows the side and back of the stuffed animal as well if possible or you can take pictures of a stuffed animal at a store. Use fur to cover up imperfections in your cake shape. Use a tip #234 to create the fur out of buttercream. You can control the length of the hair and fix your shape if need be with the buttercream fur except the front of the face will probably not have much fur so be more careful that this shape is correct right off the bat. I have a bigfoot cake tutorial that I think will help you out kzbin.info/www/bejne/pKO3ppKkmNh4gdE If you are looking to do a realistic orangutan cake then that is more complex. I would use rice krispies to shape the protrusions of the face. I used rice krispies to make the feet in my bigfoot tutorial. Let me know if any questions come up and I would LOVE to see a picture of your cake when it is complete! It's going to be adorable! 🦧🎂

[@drpooja09]

Hi Jen, I'm wanting to make a 3 tier cut out (hollow centre) cake for my son's first communion. The cut out will be in the shape of a cross going across all tiers. I am going yo put geodes into the hollow. Questions: 1. Will side dowels work since i cant put in a central dowel? 2. Can i do buttercream for this. I dont really work with fondant. 3. How many days in advance can i finish it? 4. Will white ganache be a good cementing layer for the cut out or would i need to use a dark ganache? My cake will be white. I don't know how to send you the inspiration cake for my cake. Thank you!

[@tastebakery]

Hi! First let's have you send the inspirational picture to my email address. You can find it on my About page on my KZbin channel. I'm excited to see it. Thank you!

[@drpooja09]

Thanks Jen. Just sent you an email.

[@tastebakery]

@@drpooja09 Thank you so much for sending the picture. This cake is going to be absolutely BEAUTIFUL! Ok, so here’s my advice and answers to your questions. I hope it’s not too overwhelming. It may be the longest comment I have ever written. LOL! First I’ll answer the easier questions. 1. I'll address the dowel question after I answer the other easier questions 2. Yes I actually recommend you use butttercream and not fondant we want to keep this as light as possible. 3. I don't like to have my cake sitting for more than 2 days. I'll tell you a way you can do more work in advance when I answer question number 1 below. 4. Yes white chocolate should be a good cementing layer but people make it differently so I would test yours out first. The most difficult crystals to keep stuck would be the crystals on the top of the cross because gravity will be pulling at those the most. I would take a big bowl and crystal the bottom of it and flip it upside down and leave it upside down for awhile and see if the crystals stay in place. Is your cake going to be in any hot weather at all? 5. Some advice & and answer to question #1… You are going to really have to think about the structure and weight of this cake. The center tier is actually 2 halves of one tier that are going to be holding up a tier on top of it. First, here is how I recommend carving the cake. I would definitely use my cake recipe in this video or another recipe that will not easily fall apart. I would first crumb coat all the tiers and stack them on top of each other. Then I would draw where you want the cross to be cut out. Try to make the horizontal cross be as short as possible and as much in middle of the 2nd tier as possible with it still looking like a cross. Notice in the picture you sent me that the hollow part is not that wide so the two halves are thick enough to stay up on their own and be able to hold up the tier on top of it. Then I would unstack the tiers and carve them separately. I would put the bottom tier down and carve that first. Then I would take the top tier and actually carve that upside down so you are carving it like the bottom tier and then you flip it over when you stack it. Does that make sense? The middle tier I would first cut in half vertically and then carve each piece separately. If you want to do this ahead of time you can bake the cake and crumb coat it then carve the tiers separately and then freeze the crumb coated tiers separately make sure you cover it with freezer plastic wrap and don’t freeze it for too long it is just meant to let you start working on your cake a little ahead of time. Freezing the cake will make it last longer and since it is just at the crumb coat stage we do not have to worry about the aesthetics of the cake yet. Make sure to remember to crumb coat the carved out areas. The crumb coat is what traps the moisture in your cake. If you do not crumb coat it then it will dry out. That being said I would go for more of an illusion of a cross cut out. I personally would cut the hollow part the exact same as the inspirational cake you sent me. The fact that the hollow part curves makes it much more structurally sound. A cross is very sharp cut outs. I am not a structural engineer but I don’t know if the second tier will be able to hold up the top tier cut out as a cross. You can do what you think I tend to be risk averse with this kind of thing but I personally would not do it as there would be a drastic sharp chunk cut out of the cake. Imagine you are standing on a cliff. Would you feel more comfortable standing on a cliff that gradually sloped in or a cliff where there was a rectangle cut out of it right underneath where you are standing. LOL. Does that make sense? Again, it’s your choice I don’t want to be a dream squasher. However, I have a great solution to still get that beautiful cross and it actually may even look more beautiful and natural looking. Stack the cake like I said before and draw out the cross and then also draw out where you are going to carve out the hollow part. So I would cut the hollow out the same as the picture you sent me (kind of an oval shape for the people reading this that can not see the picture).The same way I said earlier carving each tier separately. I would place the dowels first in the bottom tier so they outline where the middle tier will be sitting on top of it. Does that make sense? No worries that there is not a dowel in the middle there is no cake in the middle so it doesn’t need the support there anyways. I would cut a cake board in half and shape it so your two parts of your middle tier have cake boards. Then I would do the same with the second tier however make sure your dowels are not too close to the hollow part or it will actually make the cake less structurally sound. However, if the dowels are not far in enough to outline where the top tier is going to sit then it is pointless. You will have to use your common sense here. If there is not enough cake to put a dowel I would rather you skip the dowel. Does that make sense? I would also make a cake board cut out for your top tier as well. Okay so to make the cut out still look like a cross here is what I would do. Once you carve the hollow part like the picture then I would frost the cake tiers separately. I’m sure you would not do this but just in case for a beginner reading this don’t frost the cake before you carve it, it will be a crumb mess. The tiers are going to be a little more challenging to frost with the cut outs but just try to ignore the cut outs the best you can letting the frosting fall into the cut outs and scraping the frosting out of the cut outs at the end. You are going to be covering up your cross drawing but that is okay you did that to make sure the hollow part was not bigger than your cross. After you frost the tiers you can stack them. Now you are going to want to draw your cross again but in a different way this time. Cut your cross out of parchment paper and place the parchment paper shaped like a cross on your cake (with the hollow part being in the middle of the cross) Then put your cake in the refrigerator to chill for at least an hour to be safe. Then you are going to make a gold dust paint by mixing gold dust with vodka. I will recommend my favorite gold dusts at the end. Take your chilled cake out of the refrigerator and you are going to take a pastry brush or something similar and gently brush the gold paint outward on the outline of the cross. You do this when the buttercream is cold and hard because it is easier to paint buttercream this way. Once you do this you can pull away the cross and you will have a nice polished outline of a cross. Then you can start to gently scrape away the buttercream inside the cross (remember to keep your nice polished lines intact) Start to scrape even some of the actual cake within the cross shape as you get closer to the the hollow part. This will make room for you to place crystals in the shape of this cross. Make sure your crystals are at the least flush with the frosting but even better indented into the cake more and more as you get closer to the hollow part. This is what will make it look natural and not tacky. I will send you a picture that I edited of your inspirational picture to give you a visual of this. This way the geode is in the shape of a cross that is gradually “sinking” into the hollow part. Does that make sense? I wish I had a video on this cake it is difficult to write as opposed to showing you visually. You can place your paper cross on your cake again if you want to polish your lines again just remember to chill it again. Then you can start to use your judgment how to make this more natural looking. Maybe you want to brush a little gold on the outside lines of your cross to make it look more natural while still keeping that obvious cross shape. I know this was a lot and you sound like you are an experienced cake decorator so this is just what I would do and who knows maybe once I was into it I would change some things aesthetically but this would be my plan going in. One other option if you are afraid of your cake collapsing but still want that cross cut out is you can make the 2 top tiers out of rice krispies treats because they are SUPER light. You just press the rice krispies treats into your cake pan lined with wax paper and make it like a cake. (The rice krispies recipe is a little different for this I will send a link in another comment.) Then you can cut out the cross. I would cut the lines while holding a ruler against the rice krispies cake. I would then cover this cake in white ganache to smooth out the rice krispies bumps before frosting it with buttercream. If you are concerned you will not have enough cake to serve you can make a sheet cake and cut that up to serve. Nobody will even notice it did not come from the actual cake and I don’t know that anyone would really care anyways. If you decide to do this method let me know I have a few more tips on carving this. Let me know if you have any questions now or when you are making the cake. I will send a separate comment recommending gold dusts, a picture of the cake picture I edited and a couple of videos. Good luck and please email me a picture of the completed cake! I am so excited to see how it turns out! 🎂😃

[@tastebakery]

@drpooja09 Inspirational Cake Picture drive.google.com/file/d/16Li99D2s8X2nPn7U3pjD9-0GzwVeqNvG/view?usp=drivesdk Mock up picture of cross cut out cake (sorry it's a pretty rough edit) I recommend looking at a small picture of it to see what it would look like overall since it's such a rough edit drive.google.com/file/d/1cJsghhQEWTZwNfzD1JRKsV0W-i2E58zw/view?usp=drivesdk

[@tastebakery]

3 Secrets How to Paint Gold kzbin.info/www/bejne/Zpm4XqCneZlmasU (I did not know about the Bakell Super Gold Luster Dust yet when I made this video. Just make the paint the same way I show you how to make the TMP Super Gold Luster Dust paint in the video.) Non-toxic gold dust TMP Super Gold Luster Dust trulymadplastics.com/TMP-Super-GOLD-p76477425 FDA approved edible gold dust Bakell Super Gold Luster Dust bakell.com/products/super-gold-edible-food-grade-luster-dust-4g

[@paolarodriguez4152]

Amazing video! Tysm

[@tastebakery]

Thank you! You are so very welcome!

[@Rezellen]

You hit the cutting your bangs thing and carving a cake - nail right on the head - perfect example

[@anna.b_phl]

Hello. I just discovered your channel while searching for tips on how to carve cakes. Do you have a recipe for chocolate cake that is good for carving? Thanks!!!

[@tastebakery]

Hi! Yes I do! I have not had a chance to post it yet though so I will just put the recipe below in this comment for now. I also have a Vanilla Cake Recipe (for carving) video that I posted kzbin.info/www/bejne/aZ67n3SOp953qMk & a Red Velvet Cake Recipe (for carving) video that I posted as well kzbin.info/www/bejne/fZCrdIZrns2Yj9E Chocolate Cake Recipe (for carving) - EASY: *makes 2 - 8 inch round cakes 8 oz unsalted butter (ROOM TEMPERATURE) 14 oz granulated sugar 15 oz all-purpose flour ½ tsp baking powder 2 ½ teaspoons baking soda 4 oz natural cocoa powder (I use Ghirardelli 100% unsweetened cocoa powder) 1 tsp salt 2 tsp vanilla extract 4 large eggs (ROOM TEMPERATURE) 16 oz water (ROOM TEMPERATURE) 2 oz vegetable oil 1. Preheat oven to 335 degrees Fahrenheit. 2. Take butter and eggs out of the refrigerator to warm to room temperature. I also measure out my water and leave it out on the countertop to adjust to room temperature. It is essential in this recipe for these ingredients to be at room temperature! 3. Cream the butter until smooth and shiny in stand mixer with the paddle attachment (or electric hand mixer). Scrape bowl with spatula. 4. Slowly SPRINKLE in the sugar adding it to the mixing bowl on low then whip on medium high speed (I use 6 on the stand mixer) until fluffy and light in color for 10 minutes total (stopping to scrape the bowl halfway through mixing). 5. On low speed add eggs one at a time. Do not add the next egg until the prior egg is fully incorporated. 6. Combine the room temperature water, pure vanilla extract and vegetable oil in your LIQUID MEASURING CUP. 7. In a separate bowl whisk together flour, cocoa powder, baking powder, baking soda and salt. 8. On lowest speed add about 1/3 of your flour mixture to the batter then immediately add about 1/3 of your water mixture to the batter and mix until just moistened. Repeat the process 2 more times. Stop mixing when batter is fully incorporated. Scrape the bowl periodically throughout this process. 9. Grease your cake pans with cake goop (equal parts all-purpose flour, vegetable oil & vegetable shortening.) Fill pans 1/2 full and tap the batter to level it out and get out air bubbles. 10. To ensure you do not over bake your cakes put cakes in oven and check after 20 minutes. If the cakes are still “jiggly” add another 10 minutes. When not jiggly anymore add another 5 minutes and check with a toothpick. If not done check with a toothpick in 2 minute intervals. Cake is done when a toothpick comes out of the center clean or with just a few crumbs. 11. When cakes are done if they are domed up at all place a towel over them and gently push down with an oven mitt until level. This is to help with building the cake layers. It will not change the taste of the cake. 12. Let cakes cool for 10 minutes before flipping them out of the cake pans with oven mitts onto a cooling rack. You can run a toothpick around cakes before flipping them for reassurance if you would like. 13. Let cakes cool to room temperature before wrapping them in plastic wrap, placing them in a freezer bag and freezing them. Make sure they are in a FREEZER bag. I freeze my cakes because freezing cakes makes them even more moist and makes them much easier to frost as well. DO NOT store the cakes in the refrigerator before they are crumb coated because refrigerators dry out cakes. If your cake is too big for a freezer bag you can wrap them in aluminum foil after wrapping them in plastic wrap. To assure they keep their shape while frozen use my tinfoil cake hack where I use the cake pan to shape the tinfoil. THAW CAKES BEFORE CARVING! They should be cold but not frozen. If you do not want to freeze your cakes you can put the wrapped cakes in the refrigerator for one hour (not longer or they will start to dry out) so they are cold for stacking and carving.

[@anna.b_phl]

@@tastebakery Oh wow, thank you so much!!!😍😍😍 I honestly never thought you would reply so soon because you have a lot of subscribers from around the globe whose questions or comments you will be replying to. Anyway, I would try this recipe this week and will update you about the result. Wish me luck, hehehe.😁

[@tastebakery]

You are so very welcome! Let me know if any questions come up. Good luck! Let me know how it goes.👍😃

[@marciwalters5034]

@@tastebakery ❤

[@ODY0319]

Do you think you can give me advice on how I can go about making this image into a 3D cake? I’m nervous on how to start or how to go about it. There’s different dimensions of the cakes i wqs thinking from the top (shirt) and bottom made from modeling chocolate or fondant (possibly cake) and the hair and head be made out of cake but the way it’s leans it needs extra EXTRA support

[@tastebakery]

Hi! I do not see the image. You can email it to me if you would like. Go to my About page and you will find my email address there. Thanks!

[@ODY0319]

@@tastebakery emailing you now!

[@ODY0319]

@@tastebakery I can’t seem to find it on your about and website about

[@tastebakery]

@@ODY0319 You should see 3 headings in the About page on my KZbin channel. Description, Details, and Links. Under Details you click on the button that says View email address. (I would just type it here but then I would get a bunch of junk emails.) Let me know if you still have trouble finding it.

[@ODY0319]

@@tastebakery I think I have to be on the website (KZbin) to see it cause I can’t see it on mobile.

[@rebeccamanning660]

Do you have a chocolate cake recipe you recommend for carving?

[@tastebakery]

Hi! Yes I do! I have not had a chance to post it yet though so I will just put the recipe below in this comment for now. I also have a Vanilla Cake Recipe (for carving) video that I posted kzbin.info/www/bejne/aZ67n3SOp953qMk & a Red Velvet Cake Recipe (for carving) video that I posted as well kzbin.info/www/bejne/fZCrdIZrns2Yj9E Chocolate Cake Recipe (for carving) - EASY: *makes 2 - 8 inch round cakes 8 oz unsalted butter (ROOM TEMPERATURE) 14 oz granulated sugar 15 oz all-purpose flour ½ tsp baking powder 2 ½ teaspoons baking soda 4 oz natural cocoa powder (I use Ghirardelli 100% unsweetened cocoa powder) 1 tsp salt 2 tsp vanilla extract 4 large eggs (ROOM TEMPERATURE) 16 oz water (ROOM TEMPERATURE) 2 oz vegetable oil 1. Preheat oven to 335 degrees Fahrenheit. 2. Take butter and eggs out of the refrigerator to warm to room temperature. I also measure out my water and leave it out on the countertop to adjust to room temperature. It is essential in this recipe for these ingredients to be at room temperature! 3. Cream the butter until smooth and shiny in stand mixer with the paddle attachment (or electric hand mixer). Scrape bowl with spatula. 4. Slowly SPRINKLE in the sugar adding it to the mixing bowl on low then whip on medium high speed (I use 6 on the stand mixer) until fluffy and light in color for 10 minutes total (stopping to scrape the bowl halfway through mixing). 5. On low speed add eggs one at a time. Do not add the next egg until the prior egg is fully incorporated. 6. Combine the room temperature water, pure vanilla extract and vegetable oil in your LIQUID MEASURING CUP. 7. In a separate bowl whisk together flour, cocoa powder, baking powder, baking soda and salt. 8. On lowest speed add about 1/3 of your flour mixture to the batter then immediately add about 1/3 of your water mixture to the batter and mix until just moistened. Repeat the process 2 more times. Stop mixing when batter is fully incorporated. Scrape the bowl periodically throughout this process. 9. Grease your cake pans with cake goop (equal parts all-purpose flour, vegetable oil & vegetable shortening.) Fill pans 1/2 full and tap the batter to level it out and get out air bubbles. 10. To ensure you do not over bake your cakes put cakes in oven and check after 20 minutes. If the cakes are still “jiggly” add another 10 minutes. When not jiggly anymore add another 5 minutes and check with a toothpick. If not done check with a toothpick in 2 minute intervals. Cake is done when a toothpick comes out of the center clean or with just a few crumbs. 11. When cakes are done if they are domed up at all place a towel over them and gently push down with an oven mitt until level. This is to help with building the cake layers. It will not change the taste of the cake. 12. Let cakes cool for 10 minutes before flipping them out of the cake pans with oven mitts onto a cooling rack. You can run a toothpick around cakes before flipping them for reassurance if you would like. 13. Let cakes cool to room temperature before wrapping them in plastic wrap, placing them in a freezer bag and freezing them. Make sure they are in a FREEZER bag. I freeze my cakes because freezing cakes makes them even more moist and makes them much easier to frost as well. DO NOT store the cakes in the refrigerator before they are crumb coated because refrigerators dry out cakes. If your cake is too big for a freezer bag you can wrap them in aluminum foil after wrapping them in plastic wrap. To assure they keep their shape while frozen use my tinfoil cake hack where I use the cake pan to shape the tinfoil. THAW CAKES BEFORE CARVING! They should be cold but not frozen. If you do not want to freeze your cakes you can put the wrapped cakes in the refrigerator for one hour (not longer or they will start to dry out) so they are cold for stacking and carving.

[@msarizona657]

So what to do with the straws they just stay in the cake?

[@tastebakery]

Yes, the straws stay in the cake. With wedding cakes for example there are straws or dowels added to the tier below to support the weight of the tier above. With the cake in this video I could take the straws out because I used them more to hold the cake together while I carved it and not necessarily to support the weight. You can use your judgement when making carved cakes if the weight needs to be supported. Does that make sense?

[@rachelr375]

Good question!

[@rachelr375]

​@@tastebakery perfect answer!❤

[@tastebakery]

@@rachelr375 Thank you 😊

[@karatefella]

After putting the straws in the cake, don't you have a board under the next cake ?

[@tastebakery]

You are correct, normally you would do this with a wedding cake for example but with this cake I did not because there was not that much weight on top of the first 3 layers after carving the cake so I decided it was not necessary. Good question!

[@aratiel]

Me again 😬😂 I just made my 4-layer cake, stacked it, buttercreamed it, and carved it into a dome. Put on the final layer of buttercream and realized...I forgot to put in cake supports 😭😭😭 too late to stick some in without ruining it? Will it be okay if I don't have supports?

[@tastebakery]

No worries at all you do not need to add supports. Your cake is not very heavy so the time you really would’ve needed them is during carving but you carved it successfully so no worries at all!

[@aratiel]

@@tastebakery oh yay thank you! I really appreciate your help!!!

[@tastebakery]

I'm happy to help! Let me know if you have any other questions along the way...👍😊

[@Madhhi_jaufer555]

Hi ma'am How many kg this cake??

[@tastebakery]

Hi! Hmmm, let's see...this cake is five 6" rounds made in a 2" deep pan filled half way which is about 1.78kg and then about 1/4 of the cake is carved off so the cake is maybe about 1.34kg. However, that does not include the weight of buttercream which I would not even want to guess because different types of buttercream weigh very differently. So ...the short of it is I don''t really know. LOL 😂 I hope at least knowing the weight of the cake helps in some way. Was this what you were even asking me? 😂

[@lahoregulberg4759]

How many eggs you use

[@tastebakery]

Here is a link to the recipe I used in this video kzbin.info/www/bejne/aZ67n3SOp953qMk I use 4 eggs per batch of batter which makes 2 - 8 inch round cakes. I used 5 layers in this cake in this video so if my math is correct I used 10 eggs to make this cake in the video. Does that answer your question?👍😃

[@user-ym4mq5gn4q]

ياريت تكون في ترجمه باللغه العربيه

[@tastebakery]

أجل أقبل

[@tastebakery]

نعم ، يمكنك مشاهدة مقاطع الفيديو الخاصة بي مع التسميات التوضيحية باللغة العربية. اسمحوا لي أن أعرف إذا كنت بحاجة إلى مساعدة لمعرفة كيفية القيام بذلك.

[@assassintwinat8]

i've never carved a cake before and have a very ambitious plan, rest assured this information will be used for evil