PERFECT BUTTERCREAM CAKE Tutorial | Smooth Sides Sharp Edges Flawless Finish HOW TO

[@thinkannethink2451]

So satisfying to watch!!! Loved how you smoothed the surface of the cake so effortlessly!

[@sugarsugarcakes93]

thanks Marianne

[@muffinsgow7229]

I love how you trimmed the top edges I shall try it too x

[@pst.simhendricks2960]

Thank you so much your tutorials has been so helpful to my business.

[@sugarsugarcakes93]

thank you! 💕 appreciate your taking the time to share your feedback x

[@Lala-cg2yl]

Great vid. Cake looks hard bc it is cold. Thanks for sharing your method.

[@ajaemiller9519]

Where was this channel all my baking life ? 😫 new subbie here, and I'm loving the contents ♥️

[@sugarsugarcakes93]

So happy to hear! Thank you for taking the time to provide feedback xx 💕

[@ogechiezekwueme2056]

I like the knife technique

[@helloamandalee1268]

Its a great lil nifty technique isnt it? :) sharp sharp shap edges makes me happy too!

[@sgaayu]

loved your tutorial.. thank you so much.. can't wait to explore with you more and more.. wish you good luck to reach high.. 💖💖

[@sugarsugarcakes93]

Thanks sweet love for your lovely comment. Can't wait to share more cakie goodies with you ...

[@sugarsugarcakes93]

thank you sweet one! Glad it helps you in your caking

[@ITSLIZZ111]

I loved this!!

[@julzm4312]

Thank you for sharing. It was so satisfying to watch. Please how big is your turn table? Where did you get yours?

[@sugarsugarcakes93]

I bought it online and it's an Ateco turntable :)

[@famdaugh]

Great video and tutorial.. Btw, by chill the cake do you mean to freeze or just in the refrigerator?

[@sophiecox5044]

Hey, great video. Just wondering where you got your cake turn table from, it looks so cute. :)

[@sugarsugarcakes93]

Its from Ateco :) I LOVE it :D

[@helloamandalee1268]

hello! Its an Ateco turntable ;) you can buy it online

[@teamilk]

the knife technique is something new. i shall try it out sometime. how do you know the thickness of the bc/smbc you've coated? i've experimented the smoothing last night on my mini cake, and only to realized that my frosting is about 1/2 inch. is that too thick?

[@sugarsugarcakes93]

after a bit of practice, you'll start to be able to have a feel of how much to put on. 1/2 inch is alright though I would not go any thicker xx I prefer anything between 0.6cm-1cm

[@karinacastromartinez4493]

Hi...thanks so much... Can i ask...your cakes are frozen?

[@likithagali3543]

New subscriber, Love your tutorial 😍 Looking forward for more...

[@helloamandalee1268]

welcome gal! so happy to have you in this cakie community

[@gillgaskin2469]

If you were doing ombre icing would you chill the cake after your crumb coat layer?

[@amberrojo9926]

Where can I find the bench scraper? Great tutorial!

[@helloamandalee1268]

glad you like it! I normally buy a lot of things online, so just search it up on ebay perhaps :) Mine is a Janet o Sullivan acrylic scraper

[@kaylahmerithen8103]

How do you stack cakes? Do you stack at your location or transport separately hen stack at venue?

[@sugarsugarcakes93]

Hello Kaylah! I always stack in my kitchen prior to delivery if it is 4 tiers and below. Anything more, and I'll stack at the venue :) But it really comes down to what you are personally comfortable doing. Hope this helps!

[@cakemetoo]

nice sharp buttercream! thanks for sharing! what kind of buttercream you used on this cake?

[@sugarsugarcakes93]

Hello CakeAngel! Thanks for your comment, I loooove sharp edges :D I use Swiss Meringue Buttercream, see the description box for my recipe link - its so velvety, has a creamy butter flavour and is a light white/ivory colour. Give it a go and let me know how it works for you :D

[@cakemetoo]

Hi! SMBC is my go to BC! I love it! Thanks sugar!

[@1aussiegal1967]

Hi, can you tell me how you make the sugar syrup you use in between layers, quantities and such ?

[@jaimelinn6116]

Not sure if you still need the answer to this question, but simple syrup is 2 (water) to 1 (sugar). Simmer until sugar is dissolved.

[@sugarsugarcakes93]

Here's the recipe :) learn.sugarcakeschool.com/courses/simple-syrup-recipe-free-course

[@alissaanabelveramamani7308]

Do you have a video of your cake ? It's really tall, I want to do a cake like this

[@sugarsugarcakes93]

Hi Anabel, the cake was featured in this video tutorial - it's made up of two 7 inch round cakes, approx 2 inches high each. Hope this helps xx

[@maryammuzafar1131]

I like it . But how do you make the cream ?

[@sugarsugarcakes93]

Here is the recipe link :) learn.sugarcakeschool.com/courses/swiss-meringue-buttercream-recipe-free-course

[@angelicacoleman3588]

Chill in the fridge or freezer?

[@jadaaanicoleee]

What cake pan did you use

[@elvira3699]

Thanks for this tutorial. Can I ask how do you make your buttercream so white. I'm based here in Australia too.

[@sugarsugarcakes93]

Hello Elvira, its something I've been trying to work out for aaaaages, and finally worked out simple solution in my recipe (link in description box). Light white/ivory with a rich buttery flavour... Give it a go and let me know how it works for you :)

[@sugarsugarcakes93]

Hello Elvira, its all down to the recipe. I use a blend of butter & shortening and you can access it for free here sugarcakeschool.com/tutorials/swiss-meringue-recipe/ Hope that helps!

[@Story_Teller_001]

Hi, I want to ask, rather then but butter cream for filling, can i use whipping cream and fruit for filling?

[@helloamandalee1268]

You can but preferably if its a sponge cake as whipped cream is very light and can only hold light cakes. :)

[@DelleciaRyan]

Approximately how much butter cream do I need to have?

[@sugarsugarcakes93]

One batch (as per my link) will allow you to cover and fill an 8 inch round cake. Double the recipe if making more or larger cakes :)

[@francesyyvoon]

what happens if i use pasteurized egg whites for my smbc. do i still need to double boil it with sugar? or i can i straight away make a meringue? appreciate it.

[@sugarsugarcakes93]

Hello! You should still double boil to dissolve the sugar into the egg whites, but you do not need to take it up to the temperature in the recipe. Just heat it and whisk till the sugar granules dissolve (can be tested by rubbing a little with your fingers to test). Hope this helps! xx :)

[@francesyyvoon]

ok great! going to try out your recipe tmoro. other recipes i've tried have a lot of air bubbles and i can't seem to get a really smooth finish on my cakes. thanks again!

[@sugarsugarcakes93]

How did you go with the recipe hun? The air bubbles comes from overwhipping, so once your bc is emulsified with butter and the right consistency, stop whipping! xx

[@francesyyvoon]

hi the recipe tastes great! ok will take note on the whipping. thanks so much!

[@sugarsugarcakes93]

great to hear :D

[@cutflower36]

Is it dry?

[@sugarsugarcakes93]

no its a very cold cake, I like working with my cakes chilled overnight as it results in less crumbs dropping off and less mess :)

[@chelseatoman6054]

Cake 🎂🍡🍬🍭🍡

[@thehomeplatespecial597]

dry the warm knife before using

[@sugarsugarcakes93]

yes its good practice but with my background of making larger batches of cakes, I usually skip this step to save time. It doesn't have any significant negative effects on the cake in reality. But again, its purely a personal habit of mine to speeden cake production :P

[@AC-pk5qo]

How can your buttercream so white? I found adding butter in makes buttercream look so yellowy n it’s inevitable

[@truclynguyen5479]

Adding White icing color so buttercream will have white color

[@sugarsugarcakes93]

I have a recipe that replaces the butter with some shortening so it is whiter. In this video, I had not added any white colouring (but you can of course and work well too). Recipe link (free): learn.sugarcakeschool.com/courses/swiss-meringue-buttercream-recipe-free-course

[@carlyw21]

Add a tiny bit of violet food coloring, found this works better than white icing color!

[@kimberlyneal9790]

Where is the buttercream recipe?

[@sugarsugarcakes93]

Hello, here is the recipe and video tutorial of how to make my Swiss Meringue Buttercream recipe: learn.sugarcakeschool.com/courses/swiss-meringue-buttercream-video-tutorial

[@thehomeplatespecial597]

cake straps

[@iiXotic7]

Its a goos tutorial but how do people eat the cakes so dry? I cant

[@sugarsugarcakes93]

Thanks for your comment, the cakes are chilled butter cakes hence why they look stiff (and not floppy) in the video. It's a tutorial on how to stack & cover a cake, so trust the techniques were helpful to you and in that respect. The cake rest assured were enjoyed and eaten ;)

[@deborahbowdidge7303]

IT LOOKS SO DRY

[@sugarsugarcakes93]

Heya Deb, hehe...yup i realise it must look that way. It's actually got a high butter content and is really moist when at room temp. But it does becomes rock hard when its chilled! (I like working with chilled cakes)

[@deborahbowdidge7303]

so is it best to decorate when chilled? i never know lol

[@helloamandalee1268]

I personally like to, especially when its a warmer season. It's a personal preference thing :)

[@julzm4312]

Hello, please When you say chilled, you mean you freeze it or do you mean you put it in the fridge?

[@julzm4312]

Hello, please When you say chilled, you mean you freeze it or do you mean you put it in the fridge?

[@chantillyp9733]

Why so tall? Who makes a cake that tall

[@sugarsugarcakes93]

its a very popular trend now to make cakes really tall, especially here in Australia where I'm from :)

[@vlogsymaswanda]

Looks burned