Making The CHEAPEST WEDDING CAKE I Possibly Can!

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[@chunkysushibread]

✨️Yes , yes, we would love to see you redo your wedding cake✨️

[@altheaheleng5119]

But make your dream wedding cake with nods to your original, like a layer that looks like your original cake, or same icing style but different color.

[@lesliel9994]

Yes!

[@hollyharris5939]

Was Kevin whistling "What was I made for" while cleaning?! Hahahaha Hilarious!! I love you guys

[@jo-jo8845]

Everyone needs a 'kevin'

[@SohelaKaur]

You should do a video with you and Kevin in separate rooms, and you instruct him on how to make and decorate the cake without seeing until the end. I feel like that would be so entertaining to watch!

[@snarkysharky7913]

They did that

[@janetraona9071]

Great idea!

[@parissinclair6513]

@@snarkysharky7913 I could be wrong, but I think she could see what he was doing! I would love to see a challenge where she makes a cake, gives Kevin either written or verbal instructions on how to recreate her cake (without her seeing the progress at any point), and then see how different or similar they are! Sort of like cake telephone haha.

[@lizzykate93]

Can we have a video with only Kevin doing a challenge please? 😀

[@TheIcingArtist]

ummm... YES!!!

[@lizzykate93]

​@@TheIcingArtist Please convince him, we love Kevin! 🥰

[@ladedalounge]

and you tape him with the camera a switch a roo....

[@lilangels2980]

Make him do something really messy 😂

[@TheEigylyte]

That would be so cool he making all cacke from start to finish and her behind the camera 🤩❤

[@sexyone325]

10 cool points for Kevin. You can learn almost anything off KZbin. I learned how to upholster my vanity bench through KZbin. AND I learn from Laurie, love her energy and vibe.

[@olgs37]

I learned how to crochet from talented creators on YT and am now on their level. It's such an awesome tool!

[@blinkeuisaswiftie8397]

I learned a language off KZbin.

[@ClareeWhite]

We need a bakeries make a cake of your dog videos!! 😂

[@BunnyMumma33]

Yesss or even a dog safe cake challenge

[@chunkysushibread]

😲😲😲😲😲😲😲 !!! Whoa !!! Dog friendly would make it a challenge

[@mistybollinger3312]

Yes that would be cute ❤❤

[@mistybollinger3312]

​@@BunnyMumma33what does that even mean?!

[@Starlingaledraws]

@@mistybollinger3312a cake that a dog can eat a slice of that still tastes good to humans. Usually a modified pumpkin flavored cake

[@MG-pj2oo]

I'm literally here for Archie. And Kevin booping his nose and toe beans just made my 💩 day astronomically better. Sweet baby boy. I'm so glad you guys rescued him and gave him this amazing life full of love and nuggles.

[@tablescissors67]

😬

[@jo-jo8845]

Me too.

[@katiedid1983]

When you separate eggs, make sure they are COLD 🥶. The yolk is firmer, so it's much easier to separate!!

[@TheIcingArtist]

Ya those were 100% room temp LOL! The more you know....!!

[@electricmushyy]

Agreed! You don’t need room temp eggs to make Swiss

[@kirstena4001]

​@@TheIcingArtistand then let them warm up to room temperature before beating :)

[@katiedid1983]

@TheIcingArtist you did amazing for your first time making SMBC!!! Also, my Kitchenaid gets hot when I mix too, and I've been using it for 5+ years, and the motor is still going strong 💪

[@Mistymiraspaniel]

For Swiss, there's not really any point in specifically waiting around for room temp since you're heating them up beyond that but that's a great general meringue rule

[@revloc5]

Thank you for being real. You watch KZbinrs and there are never any mistakes shown. I love how you showcase a person can be wonderfully talented AND make mistakes. It's that a more accurate portrayal of real life? Thank you! You two are always worth watching!

[@kristentaylor5359]

LMAO! I'm watching her do the whites and yelling, NOOOOOOOO!! NEVER separate the eggs over the bowl you want to use. I also don't worry about the shifting back and forth with the eggs, my hands are clean so I stick my hand in there and pull the yolk out. I've never broken a yolk doing that I'm also amazed that Laurie has never even watched baking shows, where they constantly make Swiss, French and Italian meringues. I don't bake much but I love watching others do it

[@Mack_erel]

For brownies I like to use more yolk than white and I always use my hand lol it’s so much easier

[@hibak_]

Exactly!! Using your hands is so much easier, since you cut out the sharp egg shells. I’ve never broken a yolk with my hands but used to almost always using the shells. I’d assume if she’s never needed to separate egg whites before she just never though of it

[@alessandrahayes8544]

I was surprised too! I am useless at cake decorating and I've made swiss meringue buttercream 😅

[@mishawnmckinley4769]

Always crack your eggs on a flat surface. dump them In your hand and let the whites fall through your fingers, set aside your yolks.

[@kcanded]

@kristentaylor5359, I completely agree. I have no problems getting my clean hands into my cooking. I kept saying in my head "for pity's sake, just break it into a bowl and pick the yolk out with your fingers!' I have watched all the episodes of Great British Baking Show, and I bet I could make Swiss meringue icing faster than her. (JK.)

[@carrieann5714]

I don't think it's ever taken me 2.5 hours to make Swiss Meringue and I use that same recipe. It's my favorite recipe.

[@bunnybun3528]

It felt like she wanted to make seem harder than is supposed to be like what??

[@joyfuljaj]

I've been meaning to try that recipe but haven't gotten around to it. I remember watching the video thinking this seems possible for me. However the first time you do something it's normally going to take longer because you don't know what you're doing.

[@Twistedmiss]

My peasant mixer has also never overheated making a Swiss or Italian frosting. It was probably just cause it was the first time. ( Same with the eggs)

[@melindarivera6598]

5:29 this was a perfect opportunity for the "Pull the lever!" meme from the movie The Emperor's New Groove 😂

[@TheIcingArtist]

ahhhhhh!!! That would have been amazing!!

[@MishaElla94]

Wrong leverrrrrrrrrrr!

[@llamasugar5478]

@@MishaElla94 😂😂

[@JadaMiller-1998]

I literally said “Pull the lever Kronk” after he said that 😂

[@GTD356]

A shortcut for making Swiss Meringue buttercream is to use pasturized egg whites. Skip the egg separating, cooking and cooling down steps and add egg whites to mixing bowl to make meringue, then add butter and continue with other steps. It's a lot quicker and tastes great.

[@jennifershirah5095]

I love watching Preppy Kitchen I that’s how I learn how to make this icing. I have had the best time watching this video because I struggled just as much, lol! But once it finally came together it was AMAZING!! Not as sweet as American butter cream but it is smooth and velvety. It just doesn’t work well when decorating or keeping it over a week if you have left overs. I haven’t even watched the rest of the video but I just love your videos and I love Preppy Kitchen so watching this video as just so much fun!

[@jawjagrrl]

@PreppyKitchen videos are the best for instructions - John tells you what to look for at every step and I've yet to make any recipe that wasn't absolutely delicious (Inhave his first cookbook and it's the house favorite!). Have wanted to try other butterceeams for a long time, and this put swiss over the top. I didn't love the drips, but did everything else. Males me want to make a cake "just because".

[@thenodiggardener]

That's a pretty cake! Those pink drips just tied in really nicely. Great that you went really punchy with the green too.

[@TheIcingArtist]

I was second guessing them HARD! But it all came together and I am so in love!

[@rivendelldaughter]

Girl! I always just let the egg white fall through my fingers which stops the yolk from going in. I hold my fingers kind of like a scoop but spread them a couple millimeters apart. So much easier than using the shell.

[@saikaisana6676]

I was looking for this comment. I watched someone say it's much better to use your fingers than the shell since the shell is sharp and will pierce through the yolk

[@rivendelldaughter]

@saikaisana6676 yup and then some of the chips go into it too. 100% easier.

[@livinglifebarefoot]

It turned out soooo good! For our wedding, not only did they eat all of our cake (3 tiers with the top tier beingb6 inches?), but also cut the top tear and served it as well.

[@alanhamilton3789]

I don’t think I have ever seen her more stressed, lol. Between the eggs, overheating mixer and stacking the cake, I feel like she definitely deserves a cocktail. 🍹

[@jonaschick912]

love that you used a Preppy Kitchen recipe - he's my go-to for everything and never fails me 🥰

[@cdv706]

Hi Laurie, there's a mock (easy buttercream) swiss meringue buttercream I use from Sugargeekshow that uses pasteurized egg whites, powdered sugar and butter that is absolutely delicious and super super easy to make. Takes me 10-15 minutes total. It's hard to mess it up and very stable.

[@GypsyWomanWindy]

I absolutely love Swiss Buttercream! It's the only one I will use. American Butter cream is to sweet IMO and it always seems a bit grainy. I will have to try adding some dulce de leche next time though , that sounds amazing! Love your cake!

[@joshlynevillano2827]

It’s so much more elegant and silky. Especially for a wedding cake, it should be those qualities. And it is so much easier to smooth to me.

[@LadyBug485]

"You said pull the lever" Made me think of "Pull the lever Kronk." *Pulls lever* "WRONG LEVER!"

[@altheaheleng5119]

I think we need a dog friendly cake. Like you make a decorate a cake for Arlo to eat in all dog friendly ingredients.

[@arykmoore]

You might find better success cracking eggs on a flat surface, not on the rim of the bowl. It stops the shell from being driven into the egg and possibly popping the yolk. Thanks for all the fun videos! :)

[@ENTREPRE-MOMMY]

Oh my, John from Preppy Kitchen! ❤

[@Mr_Summers]

I HAVE NEVER FELT SO SEEN! 😂 Not only did I myself attempt to make Swiss meringue about 3 weeks ago, but I also referenced the exact same video you did! Hahaha. Omg, Laurie, I feel your pain, sister. Lmaooo. Btw I purchased your cake smoother- real quality product! 👌🏻 Also tried your rainbow icing technique. You’ve helped inspire me to start baking/decorating for fun after 10+ years of watching baking videos. Much love to you, girl! And Kevin and Archie. 🫶🏻

[@TheIcingArtist]

YAY!! I'm so glad to hear you decided to give it a go! Honestly I'm ten years in and still learning. And I think if you're always pushing yourself, that's the way it should be! Also I am SO happy to hear you love our Cake Smoother! We spent six months developing it (even though it's so simple) and went through so many variations before landing on this one to make sure it was as perfect as can be. So it super warms my heart to hear how much people love it. XOX

[@hotcheetobag049]

Your energy is so inspiring and fun I love it!

[@kellanfruits4456]

Such a fun idea! I am so happy to see you post today!💜

[@michelleb1248]

Loved the video! I was surprised that you had never made Swiss Meringue buttercream Laurie but you nailed it! A little tip for the future: I use my hands to separate the yolk from the white. Just crack the egg open and place in your hand. The white should fall between your fingers and then you can place the yolk in a bowl. It is a little messy but I have never,broken a yolk using this technique. The cake turned out beautiful! And, I would love to see you recreate your wedding cake!

[@TheIcingArtist]

Love this tip!! Thanks so much Michelle!!

[@Bethanybakery]

Kevin will LOVE the sticky fingers after separating eggs by hand! 😅

[@analisantos3207]

Ahahah there are many ways to separate egg yolks, even using a bottle to suck yolk from the egg on a plate. Also, use the counter top to break the eggs, the edges will be less sharp and therefore less likely to cut the yolk

[@ddaviss23]

I just love your energy & ofcourse your hair !

[@lynpepler]

Fun challenge! The flowers really helped pull it together for the drips. Love the simplicity of this design, too.

[@nelliemayo9886]

I was glad to see John Kanell of Preppy Kitchen giving you advice on the icing. He is such a star! You two could collaborate on something? Enjoyed this very much.

[@mariemichalak8372]

Thank you so much for your amazing videos! I’m always hungry for cake after watching them 😅

[@cherulrich7899]

Beautiful job! Love y'all's energy and dynamic! Keep these videos coming! I'm so inspired to try decorating a cake now!

[@nicolewooldridge9683]

You are so natural and I find your videos, authentic and easy to follow ❤

[@jaynedavis3388]

I want to see Laurie make Kevin’s dream wedding cake. Edit: I love that he’s in the videos more & Archie is everything

[@Aurora3242]

'Laurie presents her peak' - 🤣🤣🤣 The cake is beautiful, Laurie🤗

[@brandisteadman6004]

You two are my favorite cake couple!! Very interesting, funny and extremely talented!!! I watch every single video…I’m really hoping for more videos to come out this year. Like an extra video per week or something. I know it takes time but I think we can all agree we LOVE YOUR.VIDEOS SO MJCH!!! Thank u for all u do to keep us entertained & educated w cake making ☺️☺️

[@jujukachoo]

You are SO talented! Thanks for releasing such cool and uplifting vids!

[@carolinegosselin9284]

Absolutely stunning. My wedding colours were iridescent dark green and fuchsia and your cake would have been perfect for it. 😍

[@kissthecookx3]

Yes please do your dream wedding cake!!

[@jodeming5088]

Very nice. Loved the gold splatter. I never would have used those colors, but you proved it works. Thank for sharing.

[@WandasBestLife]

Your cake turned out great. I made my own wedding cake years ago and even though it didn't look the way I wanted it to, I had hardly any leftover cake. Everyone loved it. A good tasting cake gets eaten. That is a really nice cake decorating kit and a great price. I'm putting it on my Amazon wishlist and will probably be purchasing it after I move.

[@milliehicks7436]

I watched that Preppy Kitchen episode too. I have not attempted to make a meringue buttercream yet. It seems difficult. 😬 You're doing better than I would at this. 😊 Your cake turned out beautiful! Good job! 😊❤

[@jenniferlawrence2988]

French meringue buttercream takes a while but it turns out so dreamy and smooth... worth it.

[@carolwilder2289]

Absolutely stunning! Great video❤

[@AK00777]

Good Lord! That is gorgeous! Yes,would love to see you re-do y'all's cake.

[@ambermac77]

Suggestion… Can you do a cake where you make something out of what an average person (who is not a baker) would have in their pantries? I don’t have $17 gold powder. I don’t mind going out and buying things, but not if I need to pay $20 for just a fraction of teaspoon, and the rest of it never gets used. That’s not a good use of my resources for me, since I don’t bake cakes for a living.

[@SunaKokaru]

technically most people have chocolate chips in their pantry, could do the same thing with making a ganache. there wasnt much she lists that you dont have in pantry, shes rpetty much done that challenge throughout the years. not that its every video but generically she does simple things so she can go nuts for design until things like this where she tries minimal. just my opinion. edited can also flick icing sugar icing, its light and just do small bits at a time

[@shadowdancer909]

@@SunaKokarumost people have chocolate chips in their pantry?

[@shadowdancer909]

I think it should be based on the total cost of the ingredients, not just the part she used.

[@horselover40]

​@@shadowdancer909i think if theidea is to see how expensive is reasonable for this type of cake, the price of ingredients used makes more sense. Most things like eggs, flour and butter arent only piechased for one cake, and in a bakery each of these ingredients might go into multiple cakes. Maybe even tens or hundreds depending on the size of the bottle of oil and size of the cakes in question. Almost most people arent having to buy each of these every time they want to make a cake either

[@llamasugar5478]

I saw a product at Walmart and also a craft store (can’t recall which) that was a spray-on color. Maybe that would work and be cheaper?

[@gateauxlilacakesandsweets2051]

As a baker myself, I have learned to use premium ingredients, while keeping my cost down. The problem is the time and labour involved. I find that brides are not willing to consider the time, effort, and other costs incurred in running a cottage bakery, such as insurance, licensing, electricity, water, etc. It can be SO FRUSTRATING!!

[@gayatrimoralesfragoso9680]

I love how the cake turned out. You are an artist. ❤❤❤

[@117Pinkyflower]

YES to the remaking of your wedding cake! The cake came out beautifully!

[@seabliss22]

These videos would not be the same without Kevin 😂. Also I love the way you keep it authentic by showing us the true story. I honestly feel like your best friend just hanging out in your kitchen watching y'all trying to make a video. Thank you for the morning cheer. ❤

[@rumbleinthekitchen_Amy]

Just started watching and I'm so excited to see something other than American Buttercream! Swiss & Italian are my favorite, but you can even make a mock swiss meringue buttercream using carton egg whites. I use SugarGeek's Swiss recipe & sometimes their Easy Swiss Meringue Buttercream. Tigga Mac & Sugarologie also have great recipes & tips. FWIW, once you get the hang of it or if you use a recipe that calls for the carton egg whites, the amount of time it takes is almost a wash.

[@TheIcingArtist]

TRYING THIS!! I love Sugar Geek show! Her water ganache recipe changed my life when it comes to chocolate!

[@rumbleinthekitchen_Amy]

@TheIcingArtist and check out @sugarologie for tips on getting brighter colors with using an immersion blender. Seriously, switching buttercreams legit changed my life! I went from a better than average home baker to slowly starting a business. There are so many folks who think they don't like dessert/ cake because they think it's too sweet. (P.S. check out @baketoujours if you want to try macarons again. She's a genius at teaching folks how to make them. Trust me, I made almost 500 last week alone. Her recipes & teaching rocks! )

[@laurenschenck5355]

You always have best energy and angel of baking ❤❤❤❤❤❤❤❤❤❤

[@AW_NW]

Like what…..You’re the best Laurie! --How you almost “HATED” the drip and then you ended up with something so beautifully crafted! Your taste in cakes and style is fantastic! I was so thrilled and impressed with this --AND on a budget!!

[@lindsayf9225]

Fyi, it's super helpful to crack over a small bowl and transfer them one by one into the big bowl so you don't get yolk in your white mixture. Also I always save the yolks to make creme brulee or custard 😉 italian meringue buttercream is my favorite. Edit: I see you went and did that 😂

[@ENTREPRE-MOMMY]

I love kootek. My first cake decor set was this brand with pink tools and I got it really cheap on amazon.

[@TheIcingArtist]

Mine too! I love the big kits as a beginner because you don't want to invest a lot just to try cake decorating out and these kits have everything you need to get started!

[@justaddafeather825]

This is my favorite color combo cake you have made ever. I want this as my birthday cake this year.❤❤❤

[@depresso18163]

The egg segment 😂😂 Even when Laurie is stressed, she exudes so much positivity! Your videos brighten my day!

[@meru2198]

I love how Kevin was whistling sad music 😂

[@KaciCallahan]

I use swiss meringue for all my cakes and it only takes me about 30 minutes tops with the cooking. I’m not sure how it took so long but it was your first time. I love swiss meringue! Super light and not as sweet as ABC.

[@mistybollinger3312]

Beautiful!! I didnt know about the pink drip til you added the flowers but it was actually gorgeous!! I just thought it needed more gold splatter 😊😊 But when you were describing all the flavors you were putting in the cakes and the filling i was sitting here saying "OMG" out loud to myself cause i could litterally taste it!! 😂😂 i would've lived to had a piece of that cake ❤❤

[@TheMaryWriter]

This was so fun and definitely helps to put some of the cakes from your bakery series in perspective. I'd love to see the dream wedding cake remake!

[@amberkluga8949]

hard to believe "never done swiss meringue" from an icing artist

[@connoraythelen]

I am actually dying to watch you remake your wedding cake

[@ez9556]

I love that you were following the preppy kitchen video❤ I usually use his recipes and your decorating videos, so this was the perfect mix!! Low key shocked it took you that long...until I remembered that the first time i tried making swiss meringue buttercream i had to redo the whole thing twice 😂😂 so i'd say you did amazingly well❤🎉

[@maryannedelaney]

I love your show. You are both so talented and funny. It is relaxing to watch.❤

[@Th-zf2zk]

Another really easy way to separate the egg yolk from the whites is to crack the egg open like normal then take a empty plastic water bottle place the opening on top of the yolk and squeeze then let go it will suck up the yolk and you transfer it to another bowl.hope that helps!❤

[@embroideredheathen8825]

Also just to explain why Americans specifically have issues. They bleach the eggs to that white colour so that they reduce down the chance of salmonella, the issue is that it then means they degrade faster and must be stored in a fridge. Unlike most countries paying like €0.02 per chicken to get immunised against salmonella. Here in Ireland we don't even need to do that because it was eradicated but checks are done all the time. Our eggs stay fresh for so freaking long, like at least a month or two. However if they get them from the store and use within a week, you'll find that they have not broken down the the egg white is still more solid, which means the yolk is also more solid. It's much harder to break the yolk like this because the sack is so firm. I mean in some cases you can actually pinch/pluck the egg yolk and not break it!

[@livesouthernable]

I love how Kevin treats Laurie like an errant child, and Laurie pretends to be offended for about a second, and then goes, “Nah, that’s accurate.” 😂…also, I’d love a wedding cake remake!

[@AmySaley-yw1lc]

It’s abusive behaviour. When it’s a “joke” it doesn’t make it ok

[@mdrookiam]

I truly enjoy watching your videos with Kevin. Keep them coming!

[@stephaniecalderon6048]

Hey guys! always excited to see your new videos.

[@kirstena4001]

"Why do we even have that lever?"

[@melindarivera6598]

Girl! You have to crack each new egg in a separate bowl and then put it into the big bowl. 😂😂 Edit: there ya go! Haha 😂😂

[@TheIcingArtist]

I eventually figured it out lol! what a mess🙈

[@SajarErbraTerof]

Love the cake , but the egg and meringue was so painful to watch... 😂 you know that you can also buy white egg only.... ❤

[@melindarivera6598]

@@TheIcingArtist it's why we love you! 😂

[@AuburnBunnyR]

I used a French Meringue Butter Cream recently for lemon filled cupcakes. It used both whites and yolks, lessoned amount of butter and egg cost! Super fluffy and light and had a natural yellow that complimented the lemon cake. I flavored the icing lemon and it was delicious!

[@vivacamillahavstein5595]

I tried your buttercream and it was sooo good, I used it with cupcakes and I was so happy with it. I have never made buttercream before, and I can calmly say that I will continue to use that buttercream ❤❤

[@barbarasmith2693]

Artificial vanilla is an abomination. You cannot change my mind. Yes, I _can_ taste it in baked goods. I have been blindfold taste tested. The aftertaste is the tell. I totally understand why you used it in this recipe (for budget concerns) but if I got that telltale artificial vanilla aftertaste in my "luxury" wedding cake (dependent on cost, of course), I'd be _mad._ My motto is when it comes to vanilla, go real or go home. I'm so committed to that, that I won't make bright white icing if it's vanilla flavored. It will be just slightly off white because my vanilla is brown, as it should be. Also, your cake came out really nice, but it was small.

[@zombiedietitian]

To be fair, she didn’t say she used artificial vanilla, just a cheaper extract

[@PettyQueen13]

😂😂😂😂

[@aidinia]

I'm taking the time to write, to see if this might help you, I can't keep watching this, it hurts it makes me angry.. If you are a baker, which you just said you were... why do you keep cracking your eggs on top of the rest of the eggs, that's lesson 1 in any cooking class, you crack the eggs one by one in a separate container. You know a lot of stuffs and do amazing things, but I don't know why do you do these common mistakes

[@TheIcingArtist]

Honestly, this is just me learning as I go! I never went to school, I couldn't afford it at the time. I'm entirely self taught. And though cracking eggs in a separate bowl might seem obvious, that would be because either A: you were taught it B: trial by error and figured it out by making the mistake like me or C: have an extra large brain full of all the good ideas and wisdom. Either way, I first started this channel 10 years ago to share with people what I was learning in hopes it could be helpful for them. I'm sure many people will now forever remember to use a separate bowl learning from my mistakes, just like I did

[@hamhamuniverse]

also, you're a youtuber and your mistakes are cute and funny as hell! :P love you, laurie!!

[@RJsyiyia]

I'm a home - baker and SMB has been my go-to frosting for 6+ years and I learned from watching Preppy Kitchen, too! The only time I use AB is if it's specifically requested and when it is, I use YOUR recipe....it's the best AB, bar none! For a 3- layer, 8" cake, I normally use a filling so a recipe for me will be 1# butter, 6 egg whites, and a dash of salt plus your flavorings of choice, and once I got the hang of it, it usually whips up in about 20 minutes. I have a Kitchenaid Pro (14-cup) and it's metal bowl does dual - duty as my double boiler. It's so creamy, smooth, lightly sweet, and takes all flavors and colors just fine.😊

[@rrosemccoy]

I've been wanting to get into baking, and you're one of my top favorites so seeing you use a kit like that makes me feel so much better! My aunt is a baker and I was with her for a while. I made a cross cupcake cake for an Easter event at church and it turned out so good if I say so myself!

[@darkdaygirl]

You nailed it! That is gorgeous!!!

[@drealake3281]

Breathtaking! Love your hair too!

[@lauraperry176]

You delivered!

[@barbarameinel2745]

this video reminded me of the wedding cake that I made for 200 people. I worked all week baking layers of cake and 2 days frosting and decorating the cakes. I set them up in a large rectangle form of a L and the corner of the L had a round tower of 3 layers with real red roses for the bride to keep in the freezer after the wedding. I did it in Brazil and it was difficult to keep the cake frosting and decorations from melting during the wedding ceremony. by the way I love your videos!!

[@psychedforlife7176]

This channel is so much fun. I just realized my cheeks hurt from smiling so much. It really lifted my mood. ❤ Love the cake and flavor filling.

[@DRN]

That turned out really pretty ❤❤ love it

[@joanaferreira8615]

I use italian buttercream on all my cakes, it is a lot easer and takes me about 15/20 min for 500gr butter. Sugar at 113º celsius, egg whites beaten to a peak, then ad the sugar do the bowl while its mixing on low, beat on fast until room temperature (takes me like 5 min and i have an inexpensive mixer), then ad the butter just like you did.

[@alyssajaime1682]

Absolutely beautiful wedding cake! ❤️

[@TVandManga]

It looked amazing!

[@samanthadean1083]

I practically live at Michaels so loved that you got your flowers there!!! And yes, they are better than Dollar store quality, trust me…

[@mariavictoriapp]

Recently i learned a trick about separate eggs yolks... the thing is: you need to crack all eggs into a bowl. Then with your hand you have to 'catch' softly each yolk one by one. IT WORKS!

[@thomassimons622]

Love all your videos. I just want more of them

[@tonnahmichaels4297]

Yes! John Kanell is amazing. My kids and I are super excited to see that you watched his video.

[@dancesintherain4652]

Beautiful!!!💗

[@alexandravictoria]

I said this on the last video, but I wanna say again, I LOVE this new video style! It makes me even more invested in the end product. Plus, I always say to myself that I would love for your videos to be longer. Great move for the new year~

[@electricmushyy]

STUNNING 🤩

[@jenniferhall591]

I have a metal bowl kitchen aid mixer, but I put it in the freezer before starting to whisk my egg white mix to reduce wait time for whisking up my meringue. It works well for my meringues or meringue buttercream.

[@tydagordon1057]

Woooooow just woooooow, I'm seriously not surprised at how stunning it is

[@kyramullins2186]

I already have that cake kit box, loved it

[@karlamarie1989]

Yes!! Would love to see you to do your dream wedding cake!

[@usingthejohn]

Yesss I have that kootek kit too! It’s so worth it. Cuz I’m not a professional baker so I didn’t wanna spend too much on supplies so I loved the kootek kit