Making The CHEAPEST WEDDING CAKE I Possibly Can!

[@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'

[@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!

[@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.

[@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.

[@tablescissors]

😬

[@jo-jo8845]

Me too.

[@ClareeWhite]

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

[@TessaYoung33]

Yesss or even a dog safe cake challenge

[@chunkysushibread]

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

[@mistybollinger3312]

Yes that would be cute ❤❤

[@mistybollinger3312]

​@@TessaYoung33what does that even mean?!

[@kindiing]

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

[@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.

[@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.)

[@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".

[@saracurrens2651]

Love Preppy Kitchen.

[@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

[@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.

[@glockenrein]

Is that not what the cake is for? 😅

[@livinglifebarefoot]

@glockenrein in many traditions, the top tier is to be saved in the freezer and pulled out a year later to celebrate.

[@glockenrein]

@@livinglifebarefoot ah okay, then that wasn’t nice of them. They could’ve asked.

[@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!

[@gjbondhowe139]

Thank you for doing this. So many people now can't afford an expensive bakery cake, but still want an elegant, delicious cake. You showing how it can be done inexpensively, at home, puts it within reach for brides wanting a dream wedding on a very modest budget.

[@justinsgurl7777]

The trick to dark buttercream is, do your crumb coat and base coat in white, and then a thin layer of your colored buttercream over that so you don’t have to dye pounds of buttercream and use bottles and bottles of food dye (cuz oil based aint cheap) - and then ppl wont have mouthfulls of dark color buttercream. It’s a win win. And much easier.

[@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.

[@Caro-e3f]

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)

[@JuMiKu]

It seems like she is not very good at separating eggs. 😂 Everyone has their strengths and their weaknesses, I guess.

[@philoctetes_wordsworth]

3:29 A trick, for multiple egg separation: crack them all into one bowl, and gently lift the yolks out, with your fingers. Scoop your hand under the yolk, and slowly/gently lift one yolk at a time, using your slightly open fingers to filter the white. You are left with separated yolks, and a bowl of whites.😊😊😊

[@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 🤩❤

[@jonaschick912]

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

[@catherinepaul8452]

For anyone who is interested in making Swiss meringue buttercream: you can make a quicker version of SMB with pasteurised egg whites so you avoid the whole double boiling (which is essentially manual pasteurisation) and you can just mix with powdered sugar until stiff peaks and add your butter!! Tastes and works exactly the same :)

[@117Pinkyflower]

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

[@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

[@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 😂

[@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.

[@andyv2209]

You don't need to use pasteurized, eggs these days are safe, it's raw flour that will get you sick

[@Until-When]

What's the recipe?

[@cdv706]

@Until-When 680 g unsalted butter room temperature. You can use salted butter but it will affect the taste and you need to leave out additional salt 680 g powdered sugar sifted if not from a bag 2 tsp vanilla extract ½ tsp salt 170 g pasteurized egg whites room temperature 1 TINY drop purple food coloring (optional) for whiter frosting

[@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.

[@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

[@carolinegosselin9284]

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

[@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!

[@alanhamilton634]

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. 🍹

[@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.

[@ddaviss23]

I just love your energy & ofcourse your hair !

[@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.

[@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! 😊❤

[@laurawilde9023]

I just found your channel and have been watching a bunch of your videos- I love them! You are so talented and hilarious, and you and Kevin together are just the best combo. ❤

[@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!!

[@samanthab-kx8rb]

There's a hack I do with egg whites using an empty water or plastic bottle. Crack the egg in a bowl and use the empty bottle as a suction cup. Squeeze the air out of the bottle, when you release the air, it acts like a suction cup and takes the yolk right out. Its super easy and I am sure there are many short video tutorials on it. Hope this helps.

[@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.

[@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!

[@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! )

[@jodiefarmer-deleon9882]

Thank you so much for this. My husband and I renewed our vows in February of 2024 and this is what I walked down the aisle to. It was perfect. Absolutely perfect. Thanks again.

[@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! :)

[@iamcactus6778]

I had my doubts about that dark green but it really came together. Loved the drips with the flowers. Also you slipped in the add read really well. Definitely something I would consider using.

[@mariemichalak8372]

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

[@bramo221]

Restaurant tip - just hold your clean hand palm up like you’re making a cup, then very very slightly spread your fingers. Crack the egg into the cup of your hand, then tilt your hand so that the white runs through your fingers and your fingers catch the yolk. You don’t even have to be super crazy gentle (obviously you want to be cautious anyway), everything on your hand is soft with no jagged edges so once the white runs off you just drop the yolk in a bowl. And then do the next one. Also, it helps to start with a wet hand, just helps the whites run off more easily

[@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.

[@cindy8121]

This was fun to watch! You can make a version of icing similar to SMBC with pasteurized egg whites and skip the cooking process. I highly recommend it!

[@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. ❤

[@helenalena6193]

I'm getting married this year and your skill makes it look like it's so easy and you're giving me a false confidence I can make my own wedding cake. I won't do it, but I'll probably make one just for the rehearsal dinner or smt.

[@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

[@partypiggy2542]

At 3:55, when you put the egg shells in the bowl, it had me laughing so hard 😂😂😂 definitely something I'd do😂😂

[@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!

[@GoldenSphereity]

That is amazing, a stunning cake, love the vibrancy of the green and pink, the gold elevates it so much. Well done ❤❤❤

[@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!❤

[@mamajacquelinebts9776]

Pull the lever cronk,wrong leverrrrrr 😅😂 you're both so entertaining and talented. Thanks for the laughs and inspiration! ❤

[@hotcheetobag049]

Your energy is so inspiring and fun I love it!

[@valeriesultan1435]

What I do with my Swiss merengue is I mix it a little more out of the double boiler to make it bubbly and then when I go to the double boiler I mix constantly until it gets to 40 c and Shiny that means that it reached the point where is safe to eat , also if before you take it out of the double boiler, you can look if it’s done when you pull the whipped up and drizzle a tiny bit a minimum on the point of your fingers, and you can’t fill the sugar any more, that means it’s done;this way you don’t really need a thermometer it’s done when all sugar has dissolve them you passes to the mixer and finished whipping until stiff peeks

[@jenniferlawrence2988]

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

[@lynpepler]

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

[@LadyBug485]

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

[@Jellyfish_Eater-go3ng]

"Why do we even have that lever?"

[@NothingIsBetterThanButter]

Preppy baker is where I got my Italian meringue. It takes forever. It’s a science. I also add 1/4 cup of powdered sugar at the end. And triple the vanilla.

[@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 😂

[@leetinadavis5178]

I admire your skills with cakes and video tech but further more your relationship, you both always are genuinely happy, loving and so sweet together! You have both accomplished what 99% of couples dream of in a marriage. 😊

[@kellanfruits4456]

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

[@catiiep.4797]

I am a baker and do swiss meringue buttercream all the time here some little tips. When you start wipping your egg whites put the speed up to the fastest until it's thick enough and after too cool it down turn the speed on your mixer to the lowest, this is gonna help to cool them down. Also I incorporate the butter with the wisk attachment and I would recomend once your butter is incoporated to leave to mix for a bit to have a whitter buttercream. After when you are ready to cover your cake that's when you put the paddle attachment to have a smooth buttercream to work with. Hope this help for the next time you use this kind of buttercream. 😊

[@Aurora3242]

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

[@bamagirl1655]

I’ve been binge watching your videos for the past three days! Me and my daughters (4&6) have found our new favorite channel ❤❤❤

[@ENTREPRE-MOMMY]

Oh my, John from Preppy Kitchen! ❤

[@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.😊

[@kissthecookx3]

Yes please do your dream wedding cake!!

[@ethalleukeka5712]

Such a beautiful cake!! I am dying at the video, girl this was me!! 🤣 I'm like what is SMBC doing?! And Preppy Kitchen was my go to. BUT I signed up for Georgia Cakes' class. She actually said leave the meringue to cool and walk away from the meringue (15 mts) because it will come to room temp by itself. I hope that helps! Thanks for all your videos!

[@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.

[@gayatrimoralesfragoso9680]

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

[@Idky547]

It’s criminal how many times I replayed 2:40

[@savannamatheson3415]

Laurie. You are one of the most beautiful people I have ever seen, inside and out. Your bubbly personality is who I hope you be even half of someday. You have such a kind heart and you and Kevin’s videos make me smile so much, especially when Archie is in them. :)

[@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?

[@jaclynradcliff4986]

Please don't stop making videos. They are my most favorite out of any that I watch on KZbin. ❤😊

[@amberkluga8949]

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

[@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❤🎉

[@meru2198]

I love how Kevin was whistling sad music 😂

[@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…

[@connoraythelen]

I am actually dying to watch you remake your wedding cake

[@dj_alboe1360]

THE PREPPY KITCHEN!!! He is one of my favorite cooking channels. I have tried 3 of his recipes and they are all amazing.

[@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

[@jenniferchamberlain7462]

Would love to see you remaking your wedding cake. Is the Swiss meringue frosting as sweet as the American frosting you usually use?

[@kirstena4001]

"Why do we even have that lever?"

[@eileenbelk1231]

Oh my gosh! I love this real life video! Sticky fingers, dropped eggshells, hubby cleaning the floor and all! This is a true depiction of the cake process…..at least in my house! And the cake never shows all the angst! Love it

[@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! 😂

[@depresso18163]

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

[@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]

😂😂😂😂

[@arrianaflores4146]

It’s been a while since I’ve stopped by to watch a video and can I just say that Kevin’s editing skills have improved so much!!! I loveed the montage he captured of you baking in this video. Amazing camera work Kevin!! Keep it up 👍🏼

[@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

[@starrydesertreadings]

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

[@louisajane1481]

I use Swiss meringue buttercream for ALL of my cakes and it shouldn't take that long to make 😅 i prefer it personally to American because its not as sweet. You can also buy egg whites in a carton so you don't have to separate the eggs. Always enjoy your videos! Sending lo e from the UK 🇬🇧 xx

[@sweetpjess]

Hi! New to your channel!! 100% ABC user over here. My jaw is DROPPED at the length to make swiss buttercream. I am sure it's beautiful, but my goodness. Thanks for doing the work. Also, as far as the flavors, those of us that LOVE flavors and experimenting we don't get to because sometimes it's hard to get clients to think outside the box. I also HATE stacking cakes. I don't know why I used to do it so much when I started. One trick I learned, that helped a lot, was stabbing it from the top with the spatula and putting the other spatula, or my hand, underneath to move it over and then just frosting over that stab in the top. Ps. that hot pink drip with the green and gold was EXCELLENT.

[@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.

[@heatherjohansen5555]

If you ever decide to make SMB again, I highly recommend Ruby B Hogal's recipe and technique. The first time I made SMB I tried Preppy Kitchen's recipe too (love John) but it took a looooong time for the meringue to get to room temp. Ruby has a trick to avoid the wait so her recipe goes much faster and is, at least for me, fool proof. Give it a shot!

[@rebeccacostin9707]

Hi Laurie, do you have a large slotted spoon? You can just pour the egg in the spoon and the whites will flow through the slots, leaving the yolk in the spoon.

[@TheIcingArtist]

I do!!! I'm going to give that a go!

[@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.

[@nicolewooldridge9683]

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

[@gemst5101]

Hiya, I just want to let you knowI tried your buttercream recipe today, and it is amazing! It is the only recipe I will be using from now on. Thank you!!!!! ❤

[@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~