Did this the hard way for *6 YEARS!* 🤦🏼‍♀️

[@andreakroger4437]

Idk if that's quicker. I'd have to do side by side with the different techniques

[@drayvonlucious8287]

@@andreakroger4437 all cake decorators we know that that thing is extremely slow it's so much faster to just do it yourself

[@LadyVenVen]

It makes no sense because you already had to wait for it to be in the freezer. Then struggle with the different textures.

[@intensivecakeunit]

@@andreakroger4437 it might not be for you - and that’s awesome! Means you’re a better cake decorator than I am 😂🙌🙌 I’m just a hobby baker and have always had a tough time getting cake frosting smooth. It helped me, but if your method’s working keep it! 🙌

[@BlackberryTitties]

@@LadyVenVenHave you decorated a cake before? Y’all act so offended and combative about internet things 🫣🫣

[@androidbutterscotchkitty]

@@LadyVenVeni dont make cake but i would think that perhaps at least this method, excluding the freezing, might be quicker. and while its freezing you could do something else like read a book or start another cake

[@RavenSchreit]

I just found that the wilton #789 (the HUGE flat/serated piping tip. It's so big you don't even need a coupler!) is a _godsend._ You'll ice your cakes in ½ the time & sometimes don't even need a freezer!

[@shellia1929]

We use these where I work. They're nice :)

[@intensivecakeunit]

@@RavenSchreit I think you’re the second person to recommend it to me; I’ll have to try it again! Tried a similar tip once probably 5 years ago and had a hard time with it - but my frosting was probably too thick. I did that a lot back then 🤣🤦🏼‍♀️👍

[@mskellycupcake]

Came here to say this! Icing tips are gold!

[@ZahidaMunirah]

Love that you gave credit where it was due. Respect.

[@SuperNinjaMcMaster]

Love that the cake actually looks soft and not dry!

[@intensivecakeunit]

Those same layers will look stiff when they’re cold, but they’ll soften up at room temp 👍👍

[@CaptainPlainJaneway]

Looks like 25% more effort to save 10% more time.

[@crazyAZNrae]

For me, it's more like 50% more effort to save 0% time 😬 But maybe this method is helpful with fully thawed cake and some super thick icing???

[@Ad-Lo]

*10% LESS time.

[@KaiLucasZachary]

@@Ad-Lo They know what they wrote.

[@CaptainPlainJaneway]

@@Ad-Lo Saving less time means it takes longer. Saving more means it's faster.

[@janicedenique4431]

I train cake decorators. This is definitely not more time efficient. What this IS actually helping you with is getting a perfectly squared side profile. To cut time and have the same effect without wasting the acetate, just pipe around the sides of the cake exactly as you did, but do thinner lines, then pop the cake in the freezer, no acetate, no cinching, and once the icing stiffens up, you pipe a zig zag ring going around the cake like a sine wave, and then do your scrape 🎉

[@intensivecakeunit]

Noted - thank you! I’ll have to try it!

[@thegracedlifenetwork8812]

Hmm, why do my cake come out from fridge sweating and swollen?

[@calicolovely]

Hi! I’m very new at this and wanted to ask aren’t these the normal steps? thin layer crumb coat > freeze > frost again

[@nicholechapin]

THIS! THIS IS THE HACK!!

[@calicolovely]

@@nicholechapin if that’s the hack what do ppl who don’t know that do?

[@rebeccaiop9061]

You do you queen! Love your work. I found my customers complain a lot about too much buttercream so I prefer the traditional way of icing a cake just so I have more control over the thickness on the sides but I’ll try give it a try. Anything for improvement on our work. 💕🌺

[@intensivecakeunit]

@@rebeccaiop9061 you’re so sweet! If you need more control the freezer’s probably not your friend. I’m just a hobby baker and have always struggled getting frosting smooth - so this helped me. But it sounds like what you’re doing is working! 🙌🙌

[@NyNy-ly9js]

That chocolate looks sooo good😋💜💜

[@naomi8097]

Really? It seems a lot of extra steps, but you are the expert!

[@Ad-Lo]

And more things to wash up.

[@intensivecakeunit]

I’m really not though 😂🙈 Just a hobby baker chronically on the get-frosting-smooth strugglebus 😅 I A/B tested the methods and it saved me just over 20 minutes of smoothing 🤷🏼‍♀️

[@84rinne_moo]

@@intensivecakeunit it might be the air whipped into your buttercream. Try whipping it on lower speed to let the air bubbles smooth out. Also I would recommend a thinner metal comb for the side, I think a bench scraper is too in delicate and no well suited for getting very smooth sides. I always do add icing to the top and level it out, then add icing to the sides using a long flat cake spatula. I use the cake comb to make the sides even and smooth. Then using your long cake spatula smooth out the excess in your top. Make sure to keep your cake comb and spatula clean in between uses. Scrap off excess buttercream, and whips clean with a towel. That helps with smoothness too.

[@intensivecakeunit]

@@84rinne_moonoted - thank you!! ❤

[@84rinne_moo]

@@intensivecakeunit you’re welcome! Also forgot to add, lots of practice haha :)!

[@sandiekaye5241]

Very nice that you gave the credit to Alysia. Glad that helped you.

[@cbomb85wow]

Working with cold cake makes everything faster and easier.

[@arielleb.8937]

Love that you gave them credit!!

[@Sharnshine-jv3ty]

I love watching cake scraping lol

[@lorenaroma]

That method looks like a very thick layer of frosting

[@fionaroni]

better too much than too little

[@KaleyRuff-sh2gs]

It looks like the same amount used when doing a crumb coat, normal and then any smoothing finishes

[@magienjoyer]

You can scrape it off if you don't want that amount

[@honeyandlavender_]

That’s why I don’t pipe it like that. Personally, it has never worked for me.

[@drayvonlucious8287]

@@lorenaroma all real cake decorators know you have to put a thick layer of frosting to make sure the cake is completely covered people who don't do a thick layer of frosting that's when you start to see crumbs of the cake popping out

[@paulaoppedisano6460]

Gorgeous color

[@intensivecakeunit]

Thank you! My 3 year old picked it 😂💜

[@bkjunkie1553]

Beautiful color!

[@intensivecakeunit]

@@bkjunkie1553 thank you! 💜

[@rachelhall3892]

Cool! Her cupcakes, btw, are amazing. Her shop is in my town. So good.

[@intensivecakeunit]

That’s so awesome!! ❤😊

[@SunnyRayCreates1750]

Beautiful cake

[@mallikasomershein1108]

Yep, ive also seen this meathod of icing and stacking done directly in a springform pan, so its reverse order- acetate lining the springform, then icing along edges and middle as you stack the cake layers. No manual squeezing or aligning layers when done this way ;)

[@intensivecakeunit]

@@mallikasomershein1108 I’ve seen it too, and tried it once - had too much trouble with cake layers breaking/crumbling as I tried to get them centered in the acetate. But maybe there’s a trick I’m missing (?)

[@mallikasomershein1108]

@intensivecakeunit maybe only denser cakes work then? Could try semi-freezing for stiffer layers and see how it goes! Or maybe try just adding the pre-squeezed pan and acetate before piping in the sides. At the end of the day, it's whatever works best for your process. 😅

[@alyamohd146]

great idea! but seems the icing has a bit of discolouration after the final touch up because of different temp of buttercream. Will the colour n temp of the buttercream eventually even out smoothly? really asking out of curiosity and i really want to try it out

[@intensivecakeunit]

You’re right - it discolored a bit I think both because of the temp changes and because it developed a bit of condensation as I was smoothing (unusual, but we’re in the middle of some super humid weather where I’m at). It lessened as the temperature evened out in the fridge, but didn’t go away completely. I kinda like the look so it didn’t bother me, but you’re right 👍 Appreciate the question + feedback! 🙌

[@alyamohd146]

Great!!!! thanks for this huge tip! ❤❤❤

[@dbarnes66]

Wow!! And I just bought a frost form kit.

[@intensivecakeunit]

@@dbarnes66 I mean - watching the frost form videos - they look quicker to use! And you get 100% smooth coverage on the first go. They’re so expensive though 🙈😂

[@ruwaida-o7x]

Nice work❤❤❤

[@amandadadesky5192]

Honestly, this is probably good for preventing injuries from repetitive hand motions, so I consider this a win.

[@samanthacharlton4123]

The color patchiness looks like it would work well with a watercolor paint theme cake

[@mena7279]

Was waiting for a video from you and to my surprise, here it is! Thanks for the content and the outfit and look is absolutely STUNNING you look so pretty!!

[@emmacole1857]

Alisha's business did my wedding cake! It was delicious!!

[@zarastorm4981]

That seems longer

[@coolercake]

this is so peak i LOVE how the voice cuts off just like in the og song❤️❤️❤️

[@aliciatarlue4655]

I'm a baker and my name's Alicia as well and it was so trippy hearing you repeat the name so distinctly 😭

[@intensivecakeunit]

Lol! What are the actual odds.....?

[@Rakso5809]

I feel that's still a tad bit complicated. Why not put that cake ring with acetate in it onto a sheet of acetate, coat the inside with frosting, bottom too, then pile the cake inside with layers of frosting in between, piping frosting in any gaps, and then freeze it upside down until it is solid? That way, the sides would be smooth right from the start when you turn it over and remove the acetate?

[@intensivecakeunit]

Wouldn’t have thought of that! Might have to give it a shot! 👍

[@elizabethgumbs3002]

To each it's own. But that's alot more work and time for me. The true skills come from getting smooth side and sharp edges without fancy tools and gadgets

[@SheayWithLove]

Cool trick I just think the frosting looked a little too thick

[@everyusernameistakenomfg]

I would immediately peel off all that frosting 😅 but im sure someone loves it!

[@intensivecakeunit]

@@everyusernameistakenomfg lol 😂 you and my husband would get along well; he doesn’t like frosting either 😂👍

[@everyusernameistakenomfg]

@@intensivecakeunit he gets it! He and I are the type of people that pair perfectly with a frosting lover 😁👍

[@Courtneywb]

@@intensivecakeunit 😂

[@catpoke9557]

Some frostings are great! I don't know what kind this is, but if it was a mild ermine frosting, this amount would be so good

[@Danielle-69]

This seems like it takes more time… maybe less waiting time in the freezer, but I don’t think it’s necessarily more time efficient. Prettier maybe. Although I love frosting so the crumb coat and then the regular frosting is My style.

[@aditihhh]

I think for the top you should use a knife dipped in hot water? i tried it once and it worked.

[@christina3521]

Great idea. The downside - plastic particles in the frosting. That stuff adds up over years and sticks in our blood vessels & body.

[@jessicawhite9897]

Couldn't you make the frosting as think or thin as you want? And can you use the scraper to smooth it out somewhat before weapping in it acetate and applying the pressure ring?

[@intensivecakeunit]

@@jessicawhite9897 in theory you could do both! Full disclosure - this video was only my 2nd time working with the cake ring so I’m still experimenting and working out the kinks 😉 but it sounds worth a shot!

[@shaesghostboo]

TIP: make sure it is completely thawed before you decorate it. If it sweats, it can make the decorations run. You should see what black and red decorations look like on a white wedding cake when it sweats. Murder scene.😂😂😂

[@serenitylittle5103]

This is crazy! So much easier!

[@intensivecakeunit]

@@serenitylittle5103 right? 🤯 I still had gaps to smooth out, but it was still way easier! 🥳 🙌

[@HeatherSchaeffer-wi6zn]

Awesome

[@shereebattee2121]

Try Frost Foam product ❤.

[@spooooox]

Frost form also has a device that makes frosting cakes 10000 times easier

[@intensivecakeunit]

@@spooooox I’ve seen it - but I’ve always wondered 1 how to get frosting all the way to the cake base, and 2 - why are they soo expensive? 🙈

[@elleaye90]

Crumb coating doesn’t take that long. This looks like it would not only take longer but require much more frosting. Part of the reason for crumb coating and chilling a cake is so there’s less frosting being used.

[@katrichards3890]

I'd rather use the big icing tip. Don't have to squeeze anything or put the cake in the freezer to set. But, I've never crumb coated my cakes either. To each his own. You find what works best for you. Good job!

[@arielx31]

The weird thing is, you can see the line where the plastic was... I'd rather spend a little more time frosting than having a solid line running down an entire side of the cake 🤷🏻‍♀️

[@drayvonlucious8287]

I kinda feel like that's a waste of time

[@BRBonGiediPrime]

Omg... crumb coating always gave me so much anxiety. This looks like it makes things so easy😭

[@birdie_.]

What type of frosting do you use? I’m a cake decorator and I find when my cakes frozen and I add more frosting, the colors are 2 different shades so if I did this, you could tell where I filled in the holes. (I use Swiss meringue buttercream)

[@intensivecakeunit]

Sorry I missed this! I'm using cream cheese frosting in this video - just because everyone I bake for prefers it. I end up with wonky colors whenever I frost a cake because I almost always have to put it back in the fridge at some point in the process - so it's a wash for me. But it sounds like what you're doing is working! :) I did see another cake decorator recommend putting the cake in the freezer after the crumb coat, and then pull it out and add the second layer (if I understood right?) - idk if that would still mess up the colors or not. I've learned SO much since I posted this video!

[@birdie_.]

@@intensivecakeunit that’s even more shocking for me because my cream cheese icing crusts up🤯😂 the freezer trick does also deepen the color but I find putting cakes in the freezer to be super helpful while decorating I always recommend that trick to people. Thanks for the info!

[@jessicawhite9897]

Could you refrigerate the cake or does it have to be frozen?

[@intensivecakeunit]

Short answer - not sure yet! 😅 Tbh this video was my 2nd time working with the cake ring, so I’m still experimenting. My suspicion is the acetate will probably stick unless the frosting’s pretty solid. But- one way to find out! I’ll add it to the list of stuff to try 👍

[@fritzg.2482]

I been doing this. I thought i was the only one 😂

[@joelfernandes6589]

Drywalling on cake? Cool

[@MoonNerdy]

בתור סטרימרית, הפרסומת של המניות עם הגיימינג איקס אולטרה וייב כאבה לי פיזית בגוף. פיזית! (ופרק מצוין כרגיל! אתה בין התכנים היחידים ביוטיוב שאני לא מעבירה במהירות פי 2 כי פשוט כל שנייה מהנה)

[@Veryangrypossum]

Love that color! I am not a cake fan, but damn do I love baking videos

[@cherberry4860]

If you're working with butter cream, just freeze the cake layers and you don't have to crumbcoat it.

[@sunilpatel71]

Wow ❤

[@lydiarotariu7112]

I'll probably never do this in my life but good to know...😅

[@JillianMorse-i6c]

So even easier, put the acetate around.Make sure it's snug.Leave enough room for how thick you want your frosting?Melt the frosting, pour it in stick it in the freezer.Peel the acetate off smoothest frosting.You'll ever haveSo even easier, put the acetate around. Make sure it's snug. Leave enough room for how thick you want your frosting? Melt the frosting, pour it in stick it in the freezer. Peel the acetate off smoothest frosting. You'll ever have.

[@cunexttuesday7651]

That’s my favourite colour! Anyone know what this would be called? It’s like a muted indigo.

[@purepositiveenergy9957]

I was wondering can you get specific gloves for cake handling? I’m thinking people got to eat that cake what you’re touching. The end results looks good.

[@mariahardy1201]

Don't feel badly...I've been doing it the _hard way_ for 20yrs!!! 🤦🏾‍♀️

[@Ginn823]

Or just get a frost form! Done and done!

[@aseelalshehry2001]

Omg that's literally informative!!!

[@aditisanthosh4508]

Thia doesnt seem like it would work with whipped cream frosting. If it does please let me know

[@intensivecakeunit]

::adds to to-do list:: - you're right; I'm not sure - but if I get time to try it I'll keep you posted!

[@kymulani]

🔥🔥👏🏽

[@olalawal6492]

Does the iced cake sweat after coming out of the freezer?

[@intensivecakeunit]

@@olalawal6492 it’s a possibility, especially if you live in a humid area. But I’ve left mine to thaw in the refrigerator and haven’t had a problem 🤷🏼‍♀️

[@stuart8056]

If I was frosting cakes for 6 years, I'd hope that I'd have already nailed frosting it the conventional way by now?! 😮

[@Nat06]

❤

[@CrazySlay3r]

Looks like extra frosting

[@Nova_Nora5]

That’s should be good home baker that don’t really know how to work with icing and piping… that’s a technique you get while working bigger bakeries and you get to be really fast at it.

[@Courtneywb]

Someone said they would take off all that frosting…over my dead body!! Frosting is to cake what sauce is to noodles…we’re really here for the sauce/frosting and the noodles/cake is just a vessel to carry it so we don’t look like absolute savages drinking a cup of sauce or spoon a bowl of frosting into our mouths. Give me a THIQUE coating of icing please, inch and a half at least, 2inches thick if ya nasty!!! 💜

[@intensivecakeunit]

lol 😂 🙌

[@user-fb4sb1zi8g]

Doesn’t seem much quicker or easier lol seems way harder and time consuming IMO

[@lauraalvarado2477]

What's the metal ring used to put around the cake?

[@intensivecakeunit]

@@lauraalvarado2477 it’s called a cake ring - I bought it on Amazon 👍 I put a link in the video description; the page has the dimensions. 8” cake 👍

[@sierahornberger3023]

I think the icing would be so thiiiick on the sides if you iced it this way, wouldnt it?

[@ZainabMaqbuul]

Freezer? Not normal fridge side? How long in freezer? How long in normal fridge

[@intensivecakeunit]

I use the freezer because so far that's the only way I've had any luck getting the acetate off. If your fridge is super cold it might work, but I've not had any luck with that method. at least yet.

[@christinem1458]

Idk about faster...this seems more tedious than doing it the usual way. Whatever works, but I don't think I'll be frosting this way haha

[@stacytaddiken7634]

I mask my cakes. No crumb coat no freezer. Super fast and not a single crumb.

[@intensivecakeunit]

@@stacytaddiken7634 what is masking?

[@stacytaddiken7634]

@intensivecakeunit basically what they did with the buttercream before wrapping it on the plastic. You pipe the buttercream on thick and don't touch with any tools until it's completely covered and then you can smooth it out. I have never ever done a crumb coat it's a complete waste of time.

[@ashnita1130]

Or you could melt the icing before pouring. Then freeze it.

[@intensivecakeunit]

@@ashnita1130 I thought the same thing, but even melted frosting never went all the way to the acetate base. It was SUPER frustrating. :/ But if you get it to work send me all your pointers! 👍🙌

[@ashnita1130]

@@intensivecakeunityou could use a bigger cake mould as a base. first put cling wrap on the cake mould. Adjust the acetate sheet to the mould and fix the shape with tape. then remove it and place the cake inside the cling wrap covered mould and place the acetate sheet around the cake inside the mould. try using piping bag. Stick it till the base between the cake and acetate and move upwards. Do it in vertical sections and tap the mould on counter. Make sure the frosting is pouring consistency.

[@kaay.baabii3115]

Too much frosting in the end

[@cremebrulee4759]

What is a cake ring?

[@intensivecakeunit]

The metal ring I used to wrap/compress the cake in the video 👍

[@foxmcqueen872]

As a professional patissier, this seems a complete waste of time lol

[@intensivecakeunit]

@@foxmcqueen872 cool. Not all of us are professionals, darling.

[@foxmcqueen872]

@@intensivecakeunit I don't even think you believe this is saving you time

[@lorenaroma]

Is this method giving a very thick layer of frosting?

[@naomiomi7340]

​@foxmcqueen872 whether or not it does make things easier/faster (im sceptical also) she as a you tuber, needs content!!!

[@foxmcqueen872]

@@naomiomi7340 Yeah it's the outright lying that bugs me 😂

[@MandyMorae]

Idk how I’d feel knowing I’m getting a cake that was frozen and thawed.

[@goddessk196]

I seriously doubt freezing and then filling in all of those gaps is a faster way to frost than a regular crumb coat and frosting

[@stacy6994]

Depends, typically you put a crumb coat the freeze. Then re frost. This is basically skipping the crumb coat . So I think it would save time.

[@intensivecakeunit]

it might not be for you - and that’s awesome! Means you’re a better cake decorator than I am 😂🙌🙌 I’m a hobby baker and have always had a tough time getting cake frosting smooth. It really helped me, but if your method’s working - don’t change it! 🙌

[@lazuligrotto5674]

does the frosting come out thicker?

[@intensivecakeunit]

The frosting will be stiff from the freezer, but it softens up pretty quickly at room temp or in the fridge 👍

[@lisagibson4109]

What type of frosting did you use here?

[@intensivecakeunit]

@@lisagibson4109 cream cheese buttercream - but the first tutorial video I watched using this method was done with buttercream 👍

[@MoistBrick]

A cylinder of cake

[@lyracat10]

Ooohhh

[@makeyourlifebeautiful1652]

Don't you find chilled cake goes so dry though?

[@intensivecakeunit]

Actually the opposite. I sometimes wrap and freeze my cake layers almost right out of the oven, and it seals the moisture in really well. That said - if you chill/freeze cake without wrapping or frosting it first, it’ll dry out. Cake also tends to seem more dry if you eat it cold. Letting it come back to room temp has always fixed that for me though.

[@makeyourlifebeautiful1652]

@intensivecakeunit that's so helpful thankyou!

[@paperstrawsYT]

Why do I want to eat the sand?

[@zoeys3346]

I use a 789 tip and a nellie/flat from decopac instead of spatulas. Chilling buttercream icing definitely helps but crumb coating isn't necessarily required if you're practiced. Can't really sell "fresh" cakes if they're frozen.. pretty color though.

[@Manny-zk4xe]

Omg I'm saving this for when I'm allowed to bake again!* This is amazing and solves one of my biggest issues with frosting cakes! I've made cakes that look like video game consoles, the night sky, monsters, blooming sakuras, painted Cosette from Les Misérables on the cake icing, and more...But, crumb coat frosting has always been the BANE OF MY BAKING EXISTENCE!! Seriously thank you I will check out her OG vid as well to send her some love! 🧁🤟🎂 *Note: Unfortunately I've been rightfully banned from baking by my doctors, due to my health and medications making the activity unsafe for me 😕 But I'm slowly making my way back lol!! 💪🍰

[@intensivecakeunit]

It can be such a nuisance, right? And definitely check out Alisha's video; her demo is better than mine. Prayers your health continues improving so you can bake again! It's so good for our mental health ;)

[@walksonair]

I don’t even bake and my jaw dropped lol

[@sunnylove1008]

I have never used a crumb coat. It seems like such a waste of time!

[@tatumcrosby547]

That’s a lot of butter cream

[@naeemahdavis9057]

This is okay but notice the the colours of the cold frosting and the not cold one not matching. I hate that. It is cool and all but in think it would prevent that from happening if it were lighter colors. Darker colours are just a different breed

[@MrsMollieDollie]

I mean....this just looks like a hassle. I'll stick with my frost form.

[@ThankGod4Jesus]

It’s lopsided big-time

[@BratzWorld97]

Aaww i kinda feel bad for DTB, Sehki should of did ET like that, not DTB☹️😩

[@tinaunderwood7766]

What about the fact that there’s like over an inch of frosting on the cake. Jk. I had to be “That One”. Cool trick imma have to give it a try.

[@KateCarew]

This seems inefficient

[@ayshehameen1057]

I hate do this birthday cake and cancelled it from my menu ,, too much effort