Attempting CAKE TRENDS - Silicone Origami Cake MOLD!

[@TheIcingArtist]

If you've been struggling to make the PERFECT buttercream, smoothing your cakes, getting square edges, or maybe something in your designs just feel off.. you have to check out my new course! theicingartist.com/course

[@benvillanobv]

Is this a re-upload?

[@SocietiesSlave]

Reupload 🤨

[@sarahpollard4739]

Early bird pricing closed already?

[@laurenlighthall3588]

@@sarahpollard4739 Yeah, it closed last night at 10, I bought it last night at 9 lol

[@tiffanymachelleyoung]

You have been hacked

[@TheGabbieShow]

It would be really cool if for a challenge to yourself, once a month or so you took an “order” from a subscriber as if you were a bakery. With reference photos and themes, etc. It would be a sick way to continue growth as an artist, involve your fans and get a weekly video out of the way 🙌

[@nickmancini1076]

Hey Gabbie ✌🙂

[@ellieburton6208]

I love this idea.

[@notsurewhatscookin8691]

That’s a great idea 👍

[@brachacohen5988]

Amazing idea!❤

[@colesmith7509]

Oo I actually really like this

[@rat3015]

the reason your marble looks so small is largely because the tip or your piping bag was so small. it only had a certain perimeter of pattern it could fill so a bigger tip would mean a bigger pattern.

[@ScousersWife]

It looks like cement! I love it! You could make roots growing out of the messy parts and make soil on the top with a plant in it. 😂

[@TheIcingArtist]

WHY DIDN'T I DO THIS!?!?!

[@jlivingstone3799]

I thought a cascade of flowers or maybe ivy.

[@oliviasider3406]

PLEASE PLEASE PLEASE DO THIS!!!

[@SeventhGate008]

Ooooo yes! I was also thinking edible moss would be really fun too

[@brooklynbaby1987]

I was definitely thinking that you could play into the old worn out cement look. I was thinking about how old stone statues often begin to wear out and flake/chip like this. The key is to make the accident/mistake look purposeful and intentionally.

[@OHBrand]

What I love about your videos is that they're not perfect, you had a short cake but instead of deleting the video and starting over you kept it and just worked to fix the cake, and that's mostly how real baking works. I'm a huge fan

[@1990Phillip]

You can use more than 1 mold for larger cakes. Also next time to help release from the mold you can wrap a warm damp towel or heat it with a lighter to let the chocolate loosen and release from the mold

[@unknpzreya]

You totally could have chunked out the back part to be a geode cake. That would have been a really cool organic look next to the geometric concrete look on the front. It is quite lovely though!

[@maiaallman4635]

You could buy two of those moulds to make a bigger diameter. It does look beautiful.

[@dietotaku]

i highly suspect that was the intention of whoever designed that mold.

[@invadermaythe1st]

Wouldn’t the lines of the edges be super obvious though?

[@EllaFox]

@@invadermaythe1st Yep. What happened to the back still would've happened bc there would be a gap between the two moulds

[@MissDanDona]

@@invadermaythe1st it's just silicone, so you can easily cut off the sides of the mold if you're only going to use it to wrap around cakes.

[@invadermaythe1st]

@@MissDanDona i genuinely didn’t think of that, that’s really smart

[@ourabouras]

Mold release. Always remember mold release. Because the gray tones were so close in value I got more of a concrete vibe than marble. If you tried something like this again I would have more extreme differences, since it mixes more in the piping bag and as it settles. Also loved the flower addition, it could’ve been cool to speckle on some neon icing or maybe gold to add some variation on the cake.

[@RJsyiyia]

You've done it again.... you hit a speed bump and showed us how to roll right over it and keep on going! That's why you're a great teacher, you might get a little down but you straighten up and solve the problem. That's one of the many reasons why I signed up for your online class and I am SO looking forward to it!🎂😁

[@Madtigres]

To make bigger cakes, you could get more molds, let them set up a little bit first, and then wrap them around your baking pans that will be the same diameter as your cakes and then glue them on with like buttercream in panels.

[@jaimew1539]

That is the “wonkiest” cake I’ve seen you make but it’s still AMAZING and 1,000% better than anything I made would look. Bravo woman! You are the cake master, great job!

[@TheIcingArtist]

LOL it 100% is!!! Not my best work... but also not my wost lol!!

[@jaimew1539]

@@TheIcingArtist You could turn a mess into a masterpiece. You have mad skills!! Love your videos ❤️

[@FocusingOnChrist]

I wonder about letting it harden while flat and then using as a panel on a square cake. Gotta say, I love your attitude when things don’t go according to plan. Smile😊

[@Ava0703]

Just found your videos yesterday and l am a baker just starting my own very small cake business in China wanting to be better and l am so amazed with how you don’t block out the mishaps … you show us the fails in baking something l really appreciate because l go through these everytime l bake 😂😂and l just also have to touch up the cake or come up with something to save the day 😂😂😂thank you Laurie for being a perfect imperfect baker to all of us ..

[@yakiko]

AMAZING!! you can feel the Laurie's stress.. Yeah you can go the marble damage look due to weather like add roots or stone or anything that it looks aged yet still it's lovely

[@fionaclaphamhoward5876]

Laurie I have to admire your persistence! I think I would have let that ganache thicken up a bit and whipped it perhaps with a paddle attachment like we do for buttercream if you don't want too many air bubbles. Thickened and whipped would be nicer on the cake and I think you'd have much more control over it on the mold too. You only need to fill the mold to the height of the cake (so some measuring of the cake height before filling the mold) and if you work with a thickened, whipped ganache and let the first mold set up, there'd be no oozing, and you could then fill a section of the mold to fill the gap. So might take a bit longer but might also need less touching up for a better result. Keep testing these things so we don't have to! It's appreciated! mwah!

[@sophiatorchinsky2444]

I love the marble cement look of the gray!!! Especially with the beautiful flowers on top! My initial thought when the one side did not work as well was to make a sort of waterfall of flowers down the side of the cake cascading from the top. But idk. I’m not a cake decorator so maybe that wouldn’t have worked lol.

[@aileenbell2248]

Maybe I would have lightly spayed oil on the mould .. but you did a great job 🥰🇦🇺

[@precioustiny]

I️ was just coming to say this! if the mold was greased it would’ve been perfect!

[@brachacohen5988]

Mold not mould

[@aileenbell2248]

@@brachacohen5988 Where I come from it’s spelt mould 👍

[@Kairibeachga]

@@brachacohen5988 in the UK we spell it like mould so I'm not sure why you felt the need to correct spelling that is correct.

[@hollyfranklin8665]

@@brachacohen5988 in uk and canada as well as many other countries that follow british spelling,there are countless words that are the same word with the same meaning but have slightly different spelling. for example UK/CAN - colour, favour, honour, labour ,mould & etc vs US - color,favor,honor,labor,mold UK/CAN-theatre,centre,grey,acknowledgement,labelled etc. vs US-theater,center,gray,acknowledgment,labeled and the list goes on

[@nuwangaperera2902]

Probably try it on a square cake? Make chocolate panels using the mold and stick to the cake? Would look cool

[@kibone518]

i was going to say the same thing. a square or rectangle cake would have been a better choice for this type of mold. you could make the panels separate or you could get multiple molds and at least they would all be flat against one side each. seems much easier than trying to wrap a round cake with a panel that is too small

[@milliehicks7436]

Beautiful...love the marble look! 😍 You could do a waterfall of flowers on the back to cover that block area up. 😊

[@lilian9314]

You screaming “Kevin!! Oh my god KEVIN!!” As if it’s his fault when everything is going wrong is SUCH a mood

[@MH-hi6ug]

That was a lot more of a movie set than I thought it would be. You make it seem like it’s just you and Kevin having a good time while you make cakes 😅

[@AB-el5oy]

I think that was just behind the scenes for her course, and not for her main channel videos

[@MH-hi6ug]

@@AB-el5oy oh ok!

[@ailu_ros]

depending on how the bubbles came out it would give a really nice concrete look. if it's the vibe you're going for. also for the mold... for it not to stick i think you could try using some anti-adherent spray sometimes i see people on the internet using on the pans for the cakes... what i mean is just grease it up a bit i think and it'll work well. You can also use it for detail's rather than wrap the whole cake too, it'll just need a bit more ingenuity in how to work it. I also like when you work with chocolate. you always challenge up yourself and even after much anxiety and tears the love does show through! I like the cakes and decorations, but it much more you and your husbands as people that really made me subscribe.

[@msseeah]

"KEVIN!" at 3:27 gave me Home Alone vibes 😂

[@rayellebishop8168]

You are who I imagine hanging out with, when bored. Your videos always make me smile. ❤️

[@nicholem4831]

Aside from forgetting(?) to use mold release, the reason the mold failed in the “back” where the seam is, and on the top, was due to improper cake size. The chocolate had to run out from somewhere. So it hardened in the mold in the places where it leaked out from because there wasn’t enough remaining chocolate to securely attach the mold to the cake. If the cake had been the correct size in both diameter and height so that the mold fully encircled the cake, that would have made a huge difference. Instead of half-assing a template, size the mold around the EXTERIOR of the cake pan, keeping the FLAT side of the mold against the pan. Make sure the ends of the mold touch, or that there is only the SMALLEST of gaps. This will ensure you have the correct diameter. Unless the mold is taught when measuring, there will be errors. Trying to measure by wrapping it around a parchment circle was silly. The mold will flex differently when it’s empty vs when it has chocolate in it. Thats why it needs to be correctly wrapped around a solid object. Idk why you made (and then used) a template that wasn’t the correct size. That seems like a complete waste of time. Additionally, it’s unnecessary to panic and immediately rush to slap the mold onto the cake once it’s filled. Of course the chocolate shouldn’t be allowed to fully harden before putting the mold on the cake, but it can easily withstand waiting a minute or so. A more signature marble look like you described could have been achieved by piping thin drizzles of your preferred color(s) all throughout the mold to create the marble veins, and then backfilling the mold with your color(s) of choice. For this technique, I would suggest placing the mold on a baking sheet. This way, if the chocolate sets while you’re creating your marbled masterpiece, the whole thing can be placed into the oven on the “warm” setting for a few minutes. Of course, don’t get the chocolate hot, and let it come down in temp before applying to the cake.

[@roses9453]

"It's not our mistakes that define us, it's how we overcome them." truer words have never been spoken

[@laurenschenck5355]

Your Origami cakes are STUNNING Laurie ❤

[@erinh9565]

You can always make multiple pieces of the mold by using something to keep the shape curved. For example, fill the mold, let it stiffen up to the point it isn't going to run out then use a round basket to keep the curved shape until it hardens completely. Another tip is to let it set up in layers. Like paint in the pattern you want such as the marble, let it set up then add to it little bits at a time to create a shell so it isn't so heavy. Use your buttercream to adhere it to the cake. Best of both worlds.

[@Shaynesss]

First, the cake is beautiful!! and looks delicious!! What I would maybe suggest to get that chocolate to release better is a VERY light spraying of Pam or other non-stick spray . Or just use buttercream because it is kinda self releasing because of the butter itself....maybe. haha I dunno just thinking "outloud". :P OH and to get a better or chunkier cement look, you could just pipe on the individual colors of the cement into the mold with a super small hole in the piping bag individually OR maybe holding all 3 bags at the same time swirling or whatever as you squeeze it into the mold. I don't know how to describe what I'm seeing in my head!! LOL

[@Leena79]

That looks so beautiful! I've seen candles that look a lot like this, works just as well as a cake! I wonder if you could use the mould to make panels of the pattern, and let them harden separately on a curved surface, and then connect them with some extra chocolate once they're solid? It would of course take a while to make enough panels for a full size cake, but you'd save time not having to spackle any holes, since you could pick the panels that are the best.

[@laurenschenck5355]

CONGRATULATIONS Laurie on ur cake course! So proud of you 🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉

[@TheIcingArtist]

Thanks babe!!! We're SOOOO proud of it!!

[@laurenschenck5355]

@@TheIcingArtist of course BBFLS 😍😍

[@laurenlighthall3588]

@@TheIcingArtist I bought the course too…SO excited! 🎉

[@the_secret_baker]

I love the fact that you did this video in real time and showed your finished cake with the flaws..... Rate you 👌👌👌👌👌

[@CGI_Andy]

I would spray oil or put something that will help it release in the mold. I would also recommend you make your piping hole bigger to get a chunkier marble. You could also use more molds for a bigger cake. No one is saying you only have to use the one.

[@bish_puddin]

Yet she’s teaching a course for $90 lol

[@CGI_Andy]

@@bish_puddin 💀💀💀

[@drelle504]

​@@bish_puddin Not a chocolate course, smart ass. Yep. One year later.

[@Grace_oGD]

Thank you so much for your videos. You're incredible. It's really great that you show that sometimes things don't pan out the way you planned and that it's okay. Don't freak out, just find a fix. There's nothing more stressful than the frosting going ape and your whole plan falling flat but you make the stress so much lighter with your approach. Yay on your course!!! Congrats! 🥂

[@lianna8574]

I just Love you & Kevin! He’s so supportive and ya’ll are funny. Just found your channel. Love the bloopers, mistakes and everything because its real! A new subscriber!

[@rwilli26rw]

I would buy 2 to 3 of each mold size to accommodate what size cake you usually use. I am by NO MEANS A PROFESSIONAL BAKER but a few questions/ ideas: Also would buttercream work better as a 1st layer? Then comes in with the chocolate? Can you spray the mold to prevent sticking? Hope you try it again andgetthe results you want!

[@byronchandler5000]

Your origami cake looks absolutely beautiful, Laurie.

[@Horangishiseon]

Another cool cake technique by our Queen! Good to see you agaiin!!!

[@sisipinho]

it.looks.amazing!! like a cute concrete vase or stump - super modern!

[@jilltremblay4528]

So glad you are back making cakes. You are so fun to watch. Thank you!!!!

[@Ussnowbunny]

So, when I use a mold like this, and if I use ganache, I lay down some ice on a cookie sheet to chill the mold a bit, then I spread my ganache on with an offset spatula. piping bag takes too long and the ganache gets warmer due to hand heat....takes it longer to set. but if you start with a cool chilled mold, then it will firm up quicker with less chance of running out. Also, keep your cake in the fridge until you are ready to put the mold on it, colder cake, better bonding. Just something you might want to try next time. I actually really liked the imperfections in the finished product...looked more like real stone....not all stone is smooth. I live in Vermont, home of Rock of Ages Granite Quarry's. Trust me, it looks very realistic. Beautiful cake.

[@pbyrne10]

You are not a mess you are better then most people you are so great the way you had it all planned for the gap 😅it was the mold not you ❤

[@TheIcingArtist]

I love you so much!! Thank you for lifting me up!!!!

[@glorialewis2093]

I like watching you fixing your Icing on the cake, You do such a great job, 😊

[@musiclove4635]

I love the roughness of the design just like old buildings....it adds character.

[@isabellastewart1577]

Beautiful cake and I love your videos! Congratulations on your course!!!

[@janetvallance1177]

I make soap & chocolates with these silicone molds and a light brushing of oil will prevent this sticking. I don’t know what that looks like in the frosting world, but I’ve had to do a lot of R & D and putting them in the freezer to make the molds come out very detailed and clean.

[@Beanthebee]

I bet you that 70% of the comments are going to be saying how amazing she is because it’s true ❤

[@Beanthebee]

Wait what ?!

[@yonas4175]

for the original origami cake you used the mold multiple times to completely wrap around the cake so im assuming the same could apply here right but otherwise it turned out very pretty!

[@izzy_plays0910]

I LOVE YOUR CAKES LAURIE 🎂 😋 😍 ❤ ♥ ( I just saw one of your vids and have been watching ever since! You teach me so much about baking because that is my passion! Love the cake 🎂)

[@TheIcingArtist]

That's so amazing!! Thanks for sticking with me for so long!!

[@paulastrong7571]

You should buy another one to go next to it! I wonder if you coated the mold, would it come off better? Cool idea!

[@elephantsradorable7689]

I can't wait for the course. I wish I could do it before my niece and nephew's birthday in October but that's okay, they don't have high expectations yet.

[@bethngethe9806]

Oh my goodness your filming is on another level❤❤❤❤

[@bethbowman5983]

Looked great! Maybe you could have covered the rough side a bit, by creating an illusion that the flowers are growing up/draping down the side with kind of a wrap around look also.

[@flo9592]

Your are FANTASTIC! Never stop ❤

[@kaidencemorash6515]

So happy about your course!!!

[@EllaFox]

Real talk, if I was the one making the cake when you poured the ganache in during the height fix and it started pouring out, I'd have thrown the whole thing on the floor and yelled DONE. lol. You're a better person than me.

[@kristinreynolds577]

Would it work if you had two molds and used fondant instead of chocolate, or use molding chocolate that will set up faster than ganache? I have no idea, just something that came to mind!! Love you guys so much!! 💗💗💗

[@shraddhadesai537]

I am watching your channel quite often just not only for cakes but also for accent... I am an Ielts student we used to see such videos.. thanks and best luck..👍🙂

[@jax0412]

Why am i obesssed with your channel and i dont even bake !! Love your personality and you bring so much to the vidoes that even non bakers love to watch ❤

[@LMRGTD]

i love the way you always make us smile

[@Kalleron]

Perhaps dusting the mold in cornstarch first, and then letting the chocolate set up a bit before application? Silicone holds on to temperature really well, so maybe chilling it first might help too. 🤷‍♀️

[@theoreodaisychannel8870]

What if you had used a hairdryer to warm up the mold a bit before peeling off? Idk just an idea. Love your videos!

[@allisongomez7263]

I'd see if there was something I could uses as a mold release and try seeing if I'd need multiple molds to do a decent sized cake. I'd also use buttercream under it and let it set up slightly in the molds before wrapping the cake to cut back on the oozing out part.

[@laurenlighthall3588]

I bought it! Thanks so much! Can’t wait to learn from the best cake decorator out there!

[@GlowandLuna]

I love that you don't have a long huge intro and your videos just start! Would be nice to have a photo before the video to connect the content to your channel

[@mars.x]

Both of your canadian accents are so strong 😭 I’m Canadian too and it’s totally true that we have accents

[@breestafford8878]

Hello! I think you did an amazing job but I think I can help you improving this! The reason why it peeled of so terribly is because your chocolate wasn't tempered. Tempering makes it crisp and shiny. Having the incorrect crystal means that it's softer and even though it's hard it breaks really easily. With the marble, pour it just like you would a marble mirror glaze and have a board underneath so you can tap it. Alternatively you can use a vibration table (they can be made easily with random items) In order to join it to the cake, if you allowed the tempered chocolate to slightly set it will create a kind of skin almost like a macaron does. It would mean that you can join it without the spills. All in all this was an amazing experiment and I think you made it exceptionally beautiful! But before you trow that mould into the back of the cupboard, keep trying! ❤️

[@bethansullivan1775]

Oh my goodness, you're so cute! Love seeing what hair styles and cute pieces you'll rock next!

[@skittlespan]

I think its great! I think with practice you would nail it and it would be a great way to add an interesting top tier to a larger cake

[@skittlespan]

and mold release will be your friend!! I saw someone also suggest a geode design in the missing gap, so cool!

[@PrplButtons]

I would have decorated down the “messy side” and make the decor go vertical. With the cement look, I think it would look super cool for it to look like the flowers were growing out that side. That would cover the smooth portion and it would look ok for some of the bubbles to peek through. Yours turned out pretty though😍

[@BluBelle85]

You could have waterfalls flowers down that side! You have major creative skills and I love seeing what you come up with!!

[@japaniseanimialover1]

so for marbeling, i think pour paint technique would be better, basically you use a large measuring cup woth a spout and layer it. first color, white, second color, white, etc and then pour over the.mold over piping it like you did

[@dodge10P1N]

It looks like cement, which is really cool! I coukd see that being a new trend! I think maybe a few more minutes to let the ganache set slightly before wrapping around the cake might have helped?

[@annedemarie7480]

Maybe MAYBE if you were willing to try this again buy an second one and put them right next to eachother as it looked like they could possibly be joined if you held it together with rubber bands large enough like the seam would become invisible and i agree that you should make it an old worn down potted plant at least for the trial version but i dont like stuff with molds that you need 2 of them for to work for a normal cake as i agree the size for that thing is so strange

[@bakingwithmia5918]

Please do another this to that! Maybe Halloween/fall or winter themed?

[@TtheAmazing]

hi lovely, so I think one thing that would definitely help is if you temper your ganache (WHAT??? i know) so when you temper your ganache (just like tempering chocolate alone) it sets a little quicker and it has a firmer and organized structure to it, which would have probably released from the silicone mold more solidly. my two cents.

[@vbvb182]

Your videos truly make my day!! And I’m able to finally sign up!!! Thank you so much!!

[@bakingwithmia5918]

OMG UR MY LITERAL FAV KZbinR EVER!!!

[@donnafrance9608]

Beautiful for a first attempt. I think you'll get it to work you just probably need more than one mold

[@maribethfloralde9395]

you should have damp flour or cornstarch to the molder then fill it with frosting then chill the molder before sticking diligently around your cake

[@Doseofliz]

Loved the cake... maybe it can be used as the top cake for a 3 tier one... looked beautiful.

[@judymckerrow6720]

Could you maybe dust the mold with cornstarch? 🍁🍂🍁💚🙃

[@nadiadragonchuk4733]

I love all your videos!!❤❤ You should do another video of testing hacks!!

[@thefarmhousewoman]

Looks good to me, I’m in love with the design but let’s face it we’re all more interested in cutting into it and eat cake 🍰

[@_knife.prty_]

The way you scream Kevin's name makes me LOL everytime 😭😭😂

[@sarahgill9962]

I sprinkle a bit of icing sugar into the mould before I put the fondant in and it doesn’t stick. I would suggest you try making a larger cake, and make two slab’s from the mould of fondant,and then applying it. You could also have the flowers go down the side to cover the seam

[@nubiansista8939]

Hey hun I love this pattern don’t worry I did the same thing I’ve learned to freeze the cake asap that way you don’t do the over night but it still came out super

[@jenn1234]

Laurie, I think you did your best with something new. Now that you know what happened you can tweak things and hopefully perfect it, if you ever use the mold again. I think it looked cool, but I don’t blame you if you didn’t want to mess with it again. I wonder if you could do blocks from the mold, make them harden curved, and then kinda paste them together on a bigger cake? I hope you get what I mean......🤔. All in all you gave it your best shot and I just really enjoy your videos no matter what you do! Much love, Jenn 😄💙🐬

[@judyyoung3831]

I don't bake but I love watching you do it. It's an art.

[@charityrocks]

I think white washing the mold then doing a bright color in behind would look super cool! Oh ya and next time don't forget to spray the mold with oil. It helps to remove the mold.

[@mysanalumina]

you could always cut the mold into pieces and use multiple molds, to make it taller you could even swap the orientation.

[@SuperFoxdemon]

There’s Australian cake decorator that makes shorts and she used an origami frosting mold. She chilled the cake and then she chilled the frosting in the mold but not for very long before putting it on the cake

[@esims310]

You did magic!!!! The good side is SO good!!!

[@Little_Red_Riding_Hoodlum]

If I learned nothing else during my years of being a "Caketress", it's that half the battle is crisis management! If you can't take the heat, definitely stay out of the cake kitchen. 😂

[@Classy_Sassy_Aly]

Reminds me of the epcot ball! 😍 love it

[@chickinnfarmer]

Wow that cake is beautiful 😍 you did awesome 👏

[@Anna-qh6kw]

We're all soooo proud of you!!!

[@candeortiz8514]

I wonder if buttercream would work better than ganache. That could be a good video!!

[@diamond6256]

Love the look. Maybe you should get 2 or 3 molds and cut the ends off?