Eng sub) 생크림 케이크 만들기 케이크 아이싱하는 법 깔끔하게 케이크 아이싱 하기 how to icing a cake, how to make a cake

[@heihey1936]

Thankyou for the tips!! I have been looking for some explaination about why my sanding cream is coming out after resting in the fridge before icing 🫢. I think that I don't whip it firm enough!! Anyway, at what speed should I whip the sanding cream? Medium speed? I always use high speed [the highest 😂]. My cake is firm but not straight. If you know what I mean 🥲

[@odang_baking]

I don't know if I understand the question well, but if I give you the answer, it's like this. First of all, in the case of a cream made using milk fat, it is recommended to store it sufficiently in the refrigerator and use it at a low temperature. Even if the temperature is a little high, the condition deteriorates quickly even though it is not whipped. Use cold cream, but if you whip too fast, the cream will unravel when you enter the refrigerator, so it's easy to get sizzled rather than straight. Rather than sweeping only at high speed, you have to put it coolly from low to medium speed to make the structure of the cream a little stronger, so it won't loosen even when you enter and leave the refrigerator.

[@heihey1936]

@@odang_baking thankyou so much for this explanation. I'll try to whip it from low to medium and make sure that it's firm !!

[@_salma4]

Hi! Thank you for your helpful videos! I just want to ask, how long I should keep the cake in the fridge before serving?

[@odang_baking]

Hi! Thank you for watching! After icing, you should keep it in the refrigerator for at least an hour, and keep it in the refrigerator until you provide it to the customers!

[@_salma4]

@@odang_baking Thank you so much!!

[@mira24lee]

감사합니다😊 시럽뭍히는 솔이랑 실리콘주걱, 케이크 받침에 뿌린 소독제는 어떤거 사용하셨는지 정보 궁금합니다

[@odang_baking]

루벤스 붓, 이케아 주걱, 바이오 클린 알콜 75% 사용하고 있습니다:) 감사합니다!

[@mira24lee]

@@odang_baking 감사합니다♡