How to achieve sharp edges on cake with buttercream| Made Easy| Featuring Frost Form

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Learn how easy this is to use with Swiss Meringue Buttercream on a Square Cake at - • EASY Sharp Edges - Squ...
Learn how I get the sharp edges on cake with buttercream. You can follow exactly the same method for ganache.
Using this piece of innovative equipment makes it super easy and quick but also excellent for NEW bakers or anyone who has never practiced Sharp Edges (that includes me).
It saves time so consequently it means you can charge less and attract more custom as well as take on more orders.
This kit is available with Worldwide Shipping directly from the company who make it at - www.frostform.com/
Hope you find this tutorial helpful, I would love your feedback, please leave any comments in the comment section.
Happy Baking guys, thank you all for your AMAZING support and I will be back with more new free content very soon x

[@joangosney1957]

What a brilliant, clear, precise video, thanks

[@RachelsEnchantingCakes]

Thank you for your lovely feedback it means an awful lot, more new content will be coming to the channel very soon. Have a lovely day and Warmest Wishes, Rachel

[@katiegenreau]

I'm researching frost form and wondered if buttercream could be used... Thankfully I found your tutorial!❤

[@RachelsEnchantingCakes]

It can be used with so many different types of frostings, so far I have used American Buttercream, SMBC and Butter Ganache. I have just invested in some new sizes sop i can now do a three tiered cake. I am sure you will love it just as much as i do, So glad this tutorial has been useful.

[@katjareichenbach1836]

Was ist SMBC und wie macht man butterganache

[@safmas5193]

I bought this set ages ago and hardly used it twice Just couldn’t do it right, you have given me the courage to have another go at it!

[@RachelsEnchantingCakes]

Excellent news saf, so pleased you haven't given up on it. As mentioned it's just a case of getting that Buttercream at the right consistency xxx Thank you for this lovely feedback it means an awful lot x

[@cynthiasiqueira641]

Muito boa tua explicação, porque parece tão fácil. Um toque de mágica. Mas, um creme de manteiga bem feito é tudo. Muito obrigada❤

[@RachelsEnchantingCakes]

Im really sorry as i am unable to translate this

[@annamaillet6574]

Fascinating. I think I will order one of these kits. I wonder how long it takes to arrive into Canada

[@RachelsEnchantingCakes]

Maybe email them first and ask if they have any stockists closer to where you are in the world this way it will help save on packaging and postage and im sure they will be more than happy to help x

[@kadijahdesiree]

I NEED THIS 😩😩

[@RachelsEnchantingCakes]

They do ship worldwide but there may be stockists closer to where to yare located in the world. Also as it becomes more popular and more people are aware of it I'm sure they will easily be available in more places

[@berrieventer1395]

Thank you so much for this video. I bought an 8 inc frostform. Can you tell me how much butter and icing sugar i need to get the same coverage for a 8 inch cake please. Thank you so much

[@RachelsEnchantingCakes]

Use exactly the same amount I used in this content as I made just the right amount without having much left over. Be sure to follow the method though as if its too stiff it's too difficult to work with x

[@suekelland743]

That looks so fiddly!!

[@sanakimchi88]

Doesn’t look any more fiddly than it would be for a new baker to try and decorate and ice a cake... unless you’re an experienced decorator, your result will always look mediocre and sloppy until you practice. This does look time consuming but Look at the end result

[@marieclinton4117]

I agree Sue. All that work and your left with 1 million, two hundred sixty seven thousand, five hundred & eighty-six AIR POCKETS and BUBBLES -that you need to eventually…smooth out. I love this channel but this is not working smart but definitely HARDER. And for nooooo reason.

[@RachelsEnchantingCakes]

Oh Im absolutely addicted, I have just purchased two new sizes and used one of the specially designed stencils with Butter Ganache, I literally just poured in the liquid (butter and melted chocolate) with the specially designed stencil in there, peeled it away once it had set (only one air bubble with Butter Ganache) used a lovely gold lustre dust before removing the stencil and the pattern met perfectly from where it started to where it finished. I normally only work with fondant so for me personally its quick and easy x

[@ooocake4910]

I’ve been searching for something like this for ages, thank you so much. Once it is back to room temperature, is it stable for transporting?

[@RachelsEnchantingCakes]

I always transport my cakes just after taking them out of the fridge, it doesn't take long for a cake to reach room temp. So whilst driving and whilst it's sat at the venue it will gradually reach room temperature ready for eating. This is always the safat way to transport a cake even when protected with fondant x

[@ooocake4910]

@@RachelsEnchantingCakes fantastic, thank you!

[@LaChicaMermelada]

I gave up. I don't understand British English 😭😭😭😭😭 Update: I put subtitles and it was a lot easier. Thank youuuuu for sharing such a great technique. 🥰💕

[@RachelsEnchantingCakes]

You're welcome 😊

[@jleeproductions]

May I ask. Do you have to bake the cake an inch bigger to use the round cutter? Thanks xx

[@RachelsEnchantingCakes]

No , my cake tins which are 8 inch round worked perfectly. You can always double check by placing the crumb cutter into the baking tin first , if it fits with a few millimetres around the outside you know your baking tin will work fine. I haven't had to bake any larger cakes x

[@shaakiracassim5144]

Hi ive bought the brigids as well as frostform,,,the brigids base is where i find it difficult..u can't see..the frost form u ca see,n its lil easier to use..i think so..id like to know ,can i use fresh cream in these formers...n how about swiss meringue buttercream

[@RachelsEnchantingCakes]

I have used this with SMBC and Butter Ganache, both tutorials using the different frostings are already on the channel. So to answer your question "Yes you can use this with Swiss Meringue Buttercream`

[@francescaallen5966]

What heat in summer would you switch from lurpak to Anchor please ( wedding this July)

[@RachelsEnchantingCakes]

I use Anchor in the summer as it seems to not go as soft as Lurpack and Lurpack in the winter as anchor can be harder to work with. However make sure you refrigerate your cake before you deliver it and if we are in the middle of a heatwave I would suggest Butter Ganache as it's made with chocolate and butter so it's more stable. It can still go soft but it will take more heat for it to end up as soft as buttercream x

[@morenahernandez2069]

Hello I'm watching you from France 🇨🇵 I wonder, can we replace the frost form with rhodoïd acetate film 20cm high?

[@RachelsEnchantingCakes]

You could try BUT after using this piece of equipment it is perfectly designed so the Frost form clicks into the base and holds in place perfectly. I have seen comments on other platforms where people have tried using other methods with a cake tin and really struggled. So by all means give it a try but the people who make this are based in the EU and Ship worldwide so there shouldn't be any hidden fees x

[@morenahernandez2069]

@@RachelsEnchantingCakes Thanks you for your Reply...

[@shaakiracassim5144]

Ur buttercream recipe seems perfect n not too sweet,however if i use boiling fresh cream instead of water

[@RachelsEnchantingCakes]

I would stick to water as this is not used for flavor it is simply used to get the right texture and because water does not build up bacteria then the buttercream will not be at risk of going off compared to using cream so from a Food Hygiene perspective i would advise sticking to water

[@josefinacabra5936]

Thanks you

[@RachelsEnchantingCakes]

Hope you found it useful, I recently made one using Swiss Meringue Buttercream and OMG its a game changer, its even easier to use kzbin.info/www/bejne/m3u7iJJ3adyVfa8. I wanted to treat myself so i purchased the Square Frost Form x

[@kuyaperrie5979]

New here ibe see. Your post from fb insteresting tools for cake

[@RachelsEnchantingCakes]

Yes they make it so easy, this content is more detailed with full recipe and method if you choose to use Buttercream liek I did.

[@bariyatmagomedova8556]

Подскажите где можно купить такую форму?

[@wonderfulday77]

Cool concept but I think the Brigid ganache kit looks easier and makes more sense

[@RachelsEnchantingCakes]

I honsestly cant comment as i have never tried them however i do know they are very cheap compared to this product so with the difficult times we are living in it would make an excellent alternative IF it works x

[@anamariadimuccio8958]

Donde consigo esos materiales?

[@RachelsEnchantingCakes]

Directly from frost form there link is in the description

[@teutafejzullahu2850]

Hello Darling I live Kosovo and I am interested in buying this product where you can find it

[@RachelsEnchantingCakes]

I don't sell this product, I simply purchase decorating equipment I like and sometimes i use them in my tutorials. You can find there official website in the description of the video and they do ship worldwide. They may have stockists closer to where you live so it might be a good idea to email them first. Warmest wishes Rachel

[@francescaallen5966]

Do you have a recipe for butter ganache ?

[@RachelsEnchantingCakes]

This will take you through everything you need to make it aswell as converting for other sized cakes kzbin.info/www/bejne/oHaaoWV5m8uKq68si=myMiRAVXn2z-z3Jw

[@francescaallen5966]

❤

[@Drew1734]

It seems your buttercream being a little thinner would have helped the piping process. Have you tried it again since this time with softening the buttercream more?

[@RachelsEnchantingCakes]

Thanks for the tip, I will use this next time

[@nige13]

Why did you not stack the cake in the form to start with like you're supposed to do?

[@RachelsEnchantingCakes]

Very good idea, thankyou for the tip, I will try that next time and thank you for taking the time to leave some feedback it's much appreciated

[@nige13]

@@RachelsEnchantingCakes 🙂 Great videos too.

[@belle1761]

sorry but it does not look "smooth". I see some air bubbles on the finished cake

[@RachelsEnchantingCakes]

Yes the second one came out an awful lot smoother, this was literally my first time ever using the Frost Form but you soon get the hang of it. As mentioned in this video i did not use piping bags that were long enough, it makes such a difference so don`t make the same mistake I did x

[@roycehiggins8128]

@@RachelsEnchantingCakes I love your voice 🥰 !!! Thanks for your video ❤❤❤

[@Justanotherbite5]

I'm fine with the bubbles it's still better than smoothing it out with a smoother

[@katjareichenbach1836]

Nimmt man dazu ne ganz einfache buttercreme

[@RachelsEnchantingCakes]

SMBC and Butter Ganache also work wonderfully, thank you so much

[@belle1761]

honestly, it seems like too much work. Acrylic discs and a hot bench scraper is much easier and you get super sharp edges and a cake as smooth as a baby's skin😮

[@RachelsEnchantingCakes]

I only ever work with detailed fondant work so for me the `Frost Form` has just allowed me to offer more to my customers when I don`t have time to perfect that technique. Its like telling someone how easy it is to cover a cake with fondant with no practice, its never quite as easy as that unfortunately. So for anyone like myself who only ever works with fondant its an absolutely game changer, It is a little addictive though as i have just purchased two new sizes lol

[@feestuart2499]

all i got to view is a bread advert!

[@RachelsEnchantingCakes]

Sorry I do have a shorter version on my Facebook and obviously it's just a normal Facebook video if you want to watch it there instead