How To Ice a Cake With Buttercream | Global Sugar Art

[@goshen7334]

I absolutely love your Chanel. I’m baking my daughters wedding cake. I’m not a baker, first time decorating. Your videos are so detailed and easy to follow. I have so much confidence. I backed 2 yellow cakes from your video last night, for my daughter’s wedding cake. Please post more videos. You are the best teacher. Thank you sooo much. I hope during this pandemic you are still baking and teaching.

[@stylistkailaj]

I just wanted to say I watched you're videos for the past two days. They're awesome! I made a cake today with your cake and Swiss meringue buttercream recipes. I even made my own fondant. My cake looks AMAZING! Thank you for amazing videos. Fan for Life!

[@cheneenmarks9863]

Dear Chef Alan I have watched many of your tutorials and thank you for sharing your knowledge on the KZbin platform in a calm relaxed way - where we all can benefit from your experience form anywhere in the world (South Africa). My cakes have improved dramatically with the shortcuts you have shown us,edible paper used a border, covering cakes with fondant, butter icing, techniques and tools to have on hand.

[@GlobalSugarArtyoutube]

We sell the buttercream icing on our website. Simply input the words "buttercream icing" in our search bar at Global Sugar Art . com

[@sonicesb]

Hi, your excellent teaching skills have made me a hero at home :) After watching your youtube video, i made a beautiful cake with full of pink roses for the 7th year birthday of my daughter and she loved it. I'm just computer guy who has done any cake or icing work before, but using your tricks and methods, the cake and the roses were perfect after 2 tries. it was amazing... Thank you..

[@GlobalSugarArtyoutube]

Yes, I do use this method on colored buttercream as well. Use just a hot, DRY, bench scraper and you should not have the issue of the buttercream looking darker.

[@GlobalSugarArtyoutube]

I was using the CK Products buttercream which comes ready made in many colors and different sized pails. It's delicious!

[@debjudisch5548]

Chef Alan, you are so amazing! You lay everything out so well, making it so easy to understand. You do things in real-time (except when the mixer is just mixing), and you make sure that you explain the "whats, hows & whys" of ingredients, times, problems & solutions. I personally LOVE knowing all of that information and sharing it, on occasion...makes others think that I am REALLY smart about all of this cake decorating business! lol! I am watching ALL of your videos and want to sincerely thank you, from the bottom of my little-baker's-heart, for taking the time to share your knowledge with us! Take care & God bless...

[@navarreBeachRetreat]

I've been watching your tutorials and I'm so delighted to have found your channel. You are an amazing teacher! Thank you so much for sharing your expertise.

[@bs4e]

You remind me of mr Rogers for baking. You're the best

[@alantetreault8229]

+bs4e LOL. I'll take that as as compliment. Thank you!

[@bs4e]

sorry it is a compliment...oops. i just meant your voice is soothing.

[@GlobalSugarArtyoutube]

thank you very much. I appreciate the comment!

[@divinekassycorner1188]

very educative, but I need a recipe for making buttercream icing

[@cathyhaney8178]

sorry to come to you, but how do I ask a question to Global Sugar Art. He is advertising glycerin for buttercream flowers and also stated they sell it, however, when I went to web site and tried to order and it said no results. Sorry to brother ou, but can't find where I can comment to them.

[@islandgirl3330]

Thank you. You really showed me an easier way than I have been doing for years. I am going to buy that tip and scraper.

[@galaxyk1000]

I am so pleased to have discovered your channel. Your videos are fantastic and it's a joy to listen to you. I can't wait to try the hot water method for smoothing buttercream. Thank you!

[@june160712]

Thank god you made this channel your the best channel I've found on cake decorating that's not complicated .lol it did seem like you like when things fall off like that.

[@HappyElephantArt]

As an instructional designer, I have to give you credit for identifying exactly what the viewers will be learning about, detailing each step, and summarizing at the end. Very well done sir!

[@GlobalSugarArtyoutube]

LOL! Thank you so much. I guess an additional four years of college studying education then teaching public school has it benefits! I became a music teacher mid-life then went back to cakes. Glad i did!

[@HappyElephantArt]

Seems we have similar backgrounds. I'm teaching now and learning how to decorate cakes. :-)

[@chitrasakrabani5213]

Thank you Chef for such an informative video. You make it look so easy.

[@modupeolabode3531]

This looks so easy and simple.

[@sheryll9966]

Thank you for getting back to me, Sir. :) That's very helpful.

[@ValerieCudnik]

Love this method. I learned it 20+ years ago when I was working in a grocery store bakery.

[@martalibs]

I am very grateful for your tutorials! I am now running my own successful cake business and only learned the tricks of the trade from your videos! I have been a home baker all my life but didn’t do much decorating, or multiple tiers for my family. Thank you once again for teaching me! Marta

[@GlobalSugarArtyoutube]

You're welcome Marta. Good luck with your business. That is how I started out my career- baking cakes at home.

[@martalibs]

Thank you 😊

[@martalibs]

You are very inspirational and an excellent teacher:)

[@keymajic6580]

To me you're the Best ... you can't be compared way you demonstrate you're the Best thump up

[@munchesngiggles]

THANK YOU CHEF ALAN! You the best, I love your tutorials!

[@snaggythethird2013]

Thank you so much for your tutorials! I've been watching them from Germany and you've helped me out so much to understand/learn the "american way of baking" if you know what I mean.... Can't wait to see the rest of your videos! Best wishes from Europe!

[@GlobalSugarArtyoutube]

Thank you so much for the wonderful comments.

[@jachinsonw-h9620]

I have learnt so much from ur tutorials, it's amazing. U took the time to include the small intricate details that made the difference in my baking and gave me the best results always. Thank you for sharing your time and information. U r z best I have seen so far. Thanks again, I appreciate the lessons.

[@marinaaquino5741]

You are the best chef trainer and explainer the best thus far!!!!

[@vajirasisira3809]

you seems to be talented

[@teresitadizon853]

This is my first time to watch your video. Thank you so much for sharing your knowledge how to frost cake. You're the best tutor in this kind of job. Watch you again for your next video how to decorate cake. 🙏 God bless.

[@nancydecesare8400]

Thank for the tip about the hot water, it helped me a lot :)

[@palo20101]

Hi Chef, I have watched several tutorials over the years and feel that you are too good....you explain so well.....all details....beneficial tips...Superb.....thanks for devoting time to all us passionate bakers

[@奔走的药药]

人代近p

[@GlobalSugarArtyoutube]

When you get an air pocket under fondant or buttercream, simply use a pin or toothpick and make a small hole into the air pocket. The air will be released and the icing should flatten out again.

[@geraldineignacio6452]

Thank you. I am very grateful from Melbourne❤😊

[@GlobalSugarArtyoutube]

Always cool cakes completely before frosting with buttercream.

[@GlobalSugarArtyoutube]

You can use any type of buttercream you prefer. Italian and Swiss tend to be softer and may be more difficult to use in piping.

[@mfay9934]

I love watching your videos! it always makes me want to get up and start baking so i can decorate :) As a person who loves cake decorating and is self taught your instructions are always so clear and easy to follow! keep up the awesome work!!

[@GlobalSugarArtyoutube]

Awe, thank you SO much!

[@victoriapastor5965]

Thank you so much sir for all this your teaching God bless you.

[@victoriagardiner2155]

I love your tutorials, they are a godsend. Thank you!

[@GlobalSugarArtyoutube]

Thank you Victoria. Much appreciated.

[@GlobalSugarArtyoutube]

It’s Time for the Academy Awards of Cake Decorating! May we ask you to tell the world how you feel about us? Nominate Chef Alan as your favorite Teacher (Best Learning Experience #13 and/or Hero #16) and Global Sugar Art as Best Retailer #18 of all things cakey! Thank you! #cakemasters bit.ly/2tMIXYx

[@carlasoutherland4687]

I love to watch you . Your a great teacher

[@abundantlifeministries166]

woow great help i have been struggling to get that part of smoothness to my cakes what a relief,thanks so much for this tutorial

[@maddipatlamanimala6173]

dear shed Alen, iam big fan of u. I love to decorate the cakes. u r awesome, the way you explain makes me crazy to learn. and u r the beeeeeeeest chef

[@debjudisch5548]

Don't you mean CHEF Alan??

[@NinaEvawaty]

Great tutorial Alan. I love your videos. It is easy to understand and practice :) Waiting for your video how to create figurine using fondant

[@carregalvzla1]

Hello, all your creations are amazing. I´m wondering if I can use the butter cream icing in tropical weather countries. Will it melt???. I´m from Venezuela. Thanks for your reply.

[@DenCleBren]

Thank you so much for this video! I just did a two layer "princess" cake for my niece yesterday and icing the cake has always been the hardest part for me.

[@shiningluck4u]

Just find u and in LOVE with ur work.

[@1LuckyGirl1975]

A laugh for anyone coming along..I got that huge nozzle in my hands today and I held it like it was a bar of gold and said Chef Alan thank you and bowed my head in prayer. 🍰🙏 😂

[@GlobalSugarArtyoutube]

Made me laugh! LOL

[@1LuckyGirl1975]

@@GlobalSugarArtyoutube For all the knowledge you've shared so freely Chef Alan a free laugh is the very least I can give you in appreciation. Btw..I made your buttercream recipe today. I got to that point you mentioned about it looking like it would look like it was breaking down? I closed my eyes and let the KitchenAid whirl away all the time chanting in my head c'mon pastry gods, don't let Chef Alan fail me now 😂. It was perfection. The consistency, taste and finish is beautiful. I will be using it in the morning to ice the first cake on my "bucket list". Chef thank you for sharing all the pearls of wisdom you tucked away through out your career as a patisserie chef. 🙏🍰🌹

[@toria59]

Great tutorial!!!!!

[@olgagallardo4084]

muy buena explicación¡¡ me gusta el video.

[@tomasasilvav3495]

excelente Alan !!!

[@HomemadeWithYalda]

Such a great teacher , thank you

[@GlobalSugarArtyoutube]

No, it does not change the icing. The little bit of water that remains on the comb acts a a lubricant to smoothly cut through the icing. You can also use the dry the comb after heating it in the water.

[@berniepynn]

This is a great tutorial thank you.

[@munchesngiggles]

You are amazing chef Alan!!! I hope you can help me, I frosted and decorate a cake with buttercream, after 15-20 minutes my cake had a biiig air pocket!!! That was terrible, i didnt know what to do? I try it to fix it, went i check my cake, it was there again! Any suggestions???

[@GlobalSugarArtyoutube]

I use a Wilton Contoured blade spatula, # 20469 on our website.

[@ivettesotocanalizadora]

I love all your videos, and saw you throwing things ;) love how easy looks that method but Im wondering if I could use it with coloring icing, sometimes I noticed when I used hot water directly on a color buttercream they blur some areas and looks like darkers drops.thank you very much for share.

[@otrRae]

I really like the quick icer

[@littlechef9928]

you are great teacher!

[@clarissanery272]

Best teacher👍👍👍

[@DianeHNixon]

very detailed information

[@Nkikiavdhkfh]

Great tutorial!!! I have wanted to buy one of those huge icers(to make icing easier and to eliminate crumb coating but couldn't find a coupler for it...In fact, Yesterday I asked a lady Michael's about that and she didn't know...So this video was super helpful! Thanks

[@GlobalSugarArtyoutube]

The large icing tip does not use a couple. In fact, you will need to cut a large pastry bag to fit that tube and keep the bag only for that use. No other tubes or couples will fit in the bag once it is cut because the opening is so large.

[@Nkikiavdhkfh]

Thanks

[@Tamroro]

Awesome video thank u

[@MiauMichigan]

what kind of buttercream is that? thank you so much for the explanation, you're awesome!

[@marymagdalene3535]

Love the icing am going to try it, but how do I make whipping cream frosting

[@csw6739]

Dear chef Alen, your vedios great.

[@annabandong8864]

Thank you so much it was very helpful!

[@matymendoza7227]

I love your videos....

[@jeanlocascio3030]

Hi Allen, I love your classes. Do you recommend filling and freezing a cake before hand if your going to sculpt it?

[@GlobalSugarArtyoutube]

It is not necessary but does help if is chilled. Also, use a nice firm cake like a pound cake for easier sculpting.

[@irenemorales9628]

Chef, you are the Rock!!!!

[@ivettesotocanalizadora]

ok hot and dry is the clue then...thank you so much Chef Alan :)

[@vasopavlidou]

thank you very much for the video chef.i wonder i dont like buttercream could i use something else instead under the sugarpaste?

[@xsands4evax]

i love your videos, i have learnt so much and your funny too :)

[@Denise-se6bv]

hi i love ur video and also bought items at ur shop for my wedding on august hope the package come soon, my question ist is it ok if i put the cake with buttercream icing over night in the refrigerator? or do i need just few hrs. in the refrigerator then continue to put the fondant?

[@GlobalSugarArtyoutube]

You can refrigerate the iced cake overnight before applying fondant. Be sure to lightly mist the icing with water before applying fondant as the buttercream will have crusted overnight and the fondant will not stick on it unless it is very slightly damp.

[@sheryll9966]

Hi! Can we use a regular buttercream icing or does it have to be Italian or Swiss? Thanks!

[@zhahirasofia8873]

you are the best sir thank so so much for your video

[@u365023]

Does the water change the icing if it is not wipped off before smoothing?

[@padmaitianrec]

Alan recently i am fond of cake baking and decorating. but sorry to say i am zero in cake baking. i wish if u can make a tutorial how to bake cake, how to prepare icing, gum paste. i am requesting u because i saw your tutorials are so detailed and easy to learn by the way of ur teaching. gr8 job. pls make video on basics pls pls...if already done pls reply me the links pls

[@vickigranacher3357]

I also find the empty powdered sugar bag, folded and taped to form the cone shape, can be used with the large tip.

[@nehtentow490]

I acknowledge your gift in this field sir. Please could you help me with your cake recipe and your butter icing made with shortening? Thanks

[@basiratobaleye4523]

Hi chef, thanks for all the tips. Can you pls tell what size or number of the quick icer tip you use to apply the buttercream.

[@laloidutalion1376]

Thank you so mutch

[@bethaniefrederickson3305]

Hi Chef Alan! You're my favorite! :) The way you present and organize your videos is so much appreciated! And you are very likeable! :) I have a quick question. What kind of cake board are you using?..and what do you cover it with? Thanks!! I noticed, when I went to smooth out my icing with a large scraper/smoother, I was scratching the cardboard and making cardboard powder in the process! :(

[@bharattsherry6596]

Fabulous

[@celitawelsch6979]

Hi, Chef Alan, I bought some stencils but I need to learn what kind of frosting will hold it. People love buttercream. Is it safe? I bought some pins at amazon to apply the stencil on the cake side (it's a long stencil).

[@queenofmyhouse6126]

Should you only dip metal scrapers in hot water?

[@shafnanizwar8343]

Nice

[@leoniesweetman9622]

Great as usual!! Chef what state in the USA are you at please?

[@GlobalSugarArtyoutube]

I live in upstate New York

[@leoniesweetman9622]

You are fantastic, I watch you from over here in Australia. You have taught me a lot, as I am a beginner! Thank you for your time.

[@perihankaratas4045]

Hello great cake thank you.is it possible recipe buttercream please

[@vajirasisira3809]

8give me agood butter cream recipy

[@vajirasisira3809]

i need it urgently

[@vajirasisira3809]

aaddress sri lanka

[@erikgarcia14]

Bello can i use swiss meringue buttercream for a cake and cover on fondant.tjank you .

[@GlobalSugarArtyoutube]

Yes but it will not hold up as well under the fondant. Also, the cake needs to be chilled before covering with fondant. If the cake is too cold, you need to work very fast or the fondant will stick to the cake before it is smoothed out.

[@Denise-se6bv]

oh thats great, thank you for ur help.

[@browneyedgirl57]

what kind and size of spatula are you using?

[@browneyedgirl57]

cool! thanks alan! :)

[@112887db]

how long do you let e cake cool before doing this?

[@Motoray__456mx]

Which turnable are you using? I recently just bought one from Wilton and had to return it because it was very lopsided. Your's seems to work really good and I love the advice and tips that you give us :) you are amazing at what you do!

[@GlobalSugarArtyoutube]

amber smith The turntable in the video is not longer manufactured. I highly recommend this one- www.globalsugarart.com/revolving-cake-turntable-with-non-slip-pad-by-ateco-p-31078.html

[@GlobalSugarArtyoutube]

You can use buttercream icings in tropical climates but the cakes may have to be kept cool once prepared.

[@kathleenbackhus554]

Hi Chef Alen, I am learning a lot from you. Thank you soo much for your patience and for explaining the intricate details that make our cakes a success. If I may I would like to ask you a question about making your choc. cordial cherries and the cream-filled ones. my caregiver and I have tried several times now making our own fondant and following your directions but even waiting many weeks after we make them the fondant never turns to liquid and the simple cream-filled ones are never fluid enough. they tasy great but when we slice them open NOTHING comes flowing out. What am I doing wrong? We really want to give these candies for Christmas presents but still need practice I guess.any help you can give would be greatly appreciated.

[@catparks5782]

Hi I was wondering if I used homemade buttercream can I still uses the hot water technic?

[@GlobalSugarArtyoutube]

Absolutely! It works well.

[@cookcity4563]

where did you buy that buttercream icing?

[@nadiafavoritt34]

thank you fro Norway

[@matchalatte4101]

chef, if we can't get a tip big enough to do the quick icing, could we just use a smaller one to go around the sides several times?

[@christinemorano4293]

Does this work with ice cream cake too?

[@hanandoaibes8456]

And you are amazing teacher

[@brendarose5799]

After you have put the buttercream on the cake and you want to put a fondent layer on it should you put the cake into the freezer to get hard

[@GlobalSugarArtyoutube]

+Brenda Rose No, freezing will cause condensation and the fondant can get water marks on it. There is no need to chill the cake unless it has a perishable filling.

[@neela7030]

Beautiful as always! How long can an iced cake be kept. What's the best way to store it?

[@GlobalSugarArtyoutube]

An iced cake can be kept fresh in a refrigerator for about 2 days,even longer if it is nice moist cake. Keeping it in an airtight cake holder in the refrigerator is the best way to preserve the freshness and it will not absorb any other odors from the refrigerator.

[@thusithajayasekara8080]

GlobalSugarArt Thanks heaps.