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How to Make a Wedding Cake: Baking and Frosting (Part 1) from Cookies Cupcakes and Cardio - YouTube !!!
hi everybody this is Dan from cookies cupcakes in cardio dot com
I want to welcome you to the first video other three part series on how to bake
a wedding cake this first video today is going to be
the process a baking the cake and covering it
in a buttercream the subsequent videos will include how to tear the cake which
is stacking it
and the last video will include how to decorate the wedding cake
so make sure you stay tuned for those coming up in the future
let's get started so the first thing I'm going to talk to you about
are the baking pans to maker three-tiered wedding cake
the big one at the bottom is a 10-inch round
I'm cake pan and that's going to be our base
our next a middle-tier is going to be an
and our top tier is going to be a six inch round cake
now each of these will need to be bait to time so when we're finished you can
have
to
inches
inches and
inches
to complete the cake this is called a heating core
and what this heating core does is you place it in the center
love each of your pants if you choose to you don't have to use it
but it kinda speeds up this though it speeds up the baking time
up the cake any put a little bit of cake in the center as well
heating core and that leave so that when there's a whole left in the cake
you still have the cake that pops out from the center the heating core
I'm not going to be using that but I do wanna tell you about it because it is a
handy thing to use specially when you're making
I'm larger wedding cakes now these cake pans have street sides
which is something that you want to make sure that your cake pans have see don't
have any angles to your wedding cake
and he's under each three inches high and the cakes will be baking to be about
a total up to two inches
in height so we're going to start the baking process next
we're going to start out baking r6 inch cake
for the six inch cake you're going to need to cops
a batter per layer so in total for the top tier
you're going to need four cups of batter now I am using a homemade vanilla recipe
which will put a link in the description box for you
but you can use any kind of cake that you choose you can also use a box mix
if you prefer that as well you just need to make sure your measurements are the
same at
so I'm just taking some non-stick spray and I'm spraying my parent here
and I'm also putting a layer of wax paper in the bottom
that just helps put the cake out a lot easier
when the cake is finished so then in goes my daughter
and I'm going to be taking this one
at to
degrees Fahrenheit and it will bake for about
I'm
minutes and then it should be nice and finished
something pop it in the oven and then I'll have to repeat the process so I
want you to make sure
but you're remembering that you have to do two layers per
size %uh cake pan our next two layers will be the middle tier
and it is the 8 NH so again and spraying my pan
and I'm going to be using per layer three-and-a-half cough
I love leave cake batter for this layer
give it another stray so you lied seven cups in total for the middle tier
and it's going to bake 4 so I'm probably about

to
minutes at
degrees Fahrenheit
so in a pop that in spread this around
first and then pop it into the open and then
we will be working on our largest here next
now we're onto our largest here which will be the bottom in it is the
per
inch layer we're going to be using six cops
a batter so in total we're going to be using
I
cups a batter altogether
for both the volunteers so I'm putting this
the wax paper and again at the bottom you can use parchment paper if you
prefer
and is putting this in now this one being that it's the largest it's
obviously going to bake for a longer time
it's still going to be baking at 350 degrees
and it's going to bake for about
to
minutes
and you just wanna watch it to make sure that it's completely finished in the
center in springs back to your touch
so many pop that an and all the dock with all love the cupcakes
so all six love the cakes have bakes a nice in golden brown
but if you notice when you been baking Katie might find there's a slight dome
so what we're going to do next is we're going to level each of them
of because we can't we will need to have our wedding cakes be completely flat
so the State Street up and down so I'm going to level of my cakes now
and what I'm using is a large Ateco cake knife and it's just got a serrated blade
if you don't have one of these you can just use a regular kitchen serrated
knife it works just the same
so I'm just putting it here and in keeping the blade level
while turning the cake around here on my turntable
an unjust making sure that I'm using a sawing motion because I don't want any
part
up the cake to tare I want it all to be cut in this level
area here like that and you can see a slide easily of
just like that someone to repeat that for all six are the layers
no other cakes are all levels what I'm going to talk to you about next
our cake boards no keyboards are essentially just cardboard pieces and a
covered with foil
this one is quite thin it's that eight-inch one that I'm going to be
using for my
8 inch layer now this one is a six inch one and as you can see it fits perfectly
on top
love my six inch cake now this one is a bit larger and it's actually called a
cake drum
and it's thicker it's meant to be used on the bottom love
tier cakes or what not now these two I purchased locally at a cake store
you can find them at Meijer stores such as Michaels and what not you can even
buy them
online Amazon eBay try those out they just called cake ports
and this one actually make made you just cut it out
out of cardboard and then you cover it with your own foil so that's what we
need next to support the cake so now we're going to start
covering it by in buttercream so now I need to
attach my cakes to my boards
so I'm going to do out for glue isn't just going to use a little bit if I same
to smooth out into the middle there like that and then I just put
my cake in the centre thereof the port
just like that now you may notice that the because this one is the bottom one
it is a little bit bigger band that the other
8 in the six in sports for this one we want the base to be a little bit bigger
because when you're transporting the cake
want somewhere for your fingers to be able to go so that's why this board is
little bit bigger than the actual cake so this win total
is at
inches in diameter so now we're just going to start
by putting a thin layer a buttercream in between here
like this and then I'm going to plop
the top part above my knee
bottom layer summit other tenants just like that
want too much from the scraping some of like that
and then and is going to place the second one
on top just like that so I'm gonna repeat that process
for each of the three tears now we have all three of our tears
the layers are all stacked on top now we're going to do is we're going to do
our crumb coat
a crumb coat is the initial layer a buttercream
that goes on to the cake to catch any up these
crumbs that come off as your applying the buttercream to the sides
in total I'm probably going to be using about


cups a buttercream
and I will put the link in the description box below
to my vanilla buttercream recipe that we already have up on the channel
so I'm just going to coat all three of these cakes in my initial crumb coat
and then I'll be back to show you the final step to this
initial video in the series so the last step
to icing the cake after the crumb coat has caught all other
up the crumbs from the sides of the cake we're going to use
more butter cream and just cover it completely
something to do all three of these a different cakes
and then will be finished how to bake entice
a wedding cake so there you go everybody I have finished
off at the beginning stages I love baking a wedding cake
we've got it covered in buttercream and the following videos are going to cover
how to stack
the wedding cake which we called hearing and how to decorate the wedding cake
for a final product so make sure you stay tuned for Lowes
and I will see you next time *** *** How to Make Your Own Wedding Cake Part 1 of 2 - YouTube !!! *** *** Beautiful easy to make Wedding Cake - YouTube !!!
done
this beautiful elegant wedding cake very easy to make
and surprisingly economical when he's going to help me show you how
the cakes are cooked when they feel springy to the touch
or a knife inserted in the center comes out clean
leave the cakes in the tens for a few minutes to cool a little
then turn each cake out a bit stain onto a rack
remove any lining paper and leave them to cool completely
while you make up the battery I sing
with the shop serrated knife trim the top of each cake
to make a flat surface
divide the cake horizontally into three even layers
spread the bottom layer with a little jam
and then with about a quarter about rising
do the same for the next layer and pilot on top
put the top layer in position then cover the whole cake finley with but writing
repeat all this layering all three tiers and the cake
dust the work surface with a little saved icing sugar
and need the white icing and its soft
and ready to be rolled out roll out the icing dusting the rolling pin with a
little sip icing sugar
it begins to stick until it's big enough to cover the whole cake
lift the icing on to the rolling pin
and then on roll it over the cake
smooth the top and
hands easing around as you go
then trim the excess from around the bottom edge
keep the trimmings in a plastic bag all clean film to stop from drying out
to support the way to the cakes about the bottom two layers will need peace is
a Downing put in
we've done one layer and this is how you put them in
each layer needs four dollars
push them into the cake and cut them off flush with pliers to the top of the cake
space
out evenly and in a place where they won't be seen
under the next layer of cake
spread each dial with a little royal icing then position the next cake
on its board on top
to cover the board at the bottom cake using some of the ribbon or a tape
measure
measure all round the edges the board then make a sausage shape after some
other white icing
and roll it out to make a strip
check the length but it'll stretch quite a bit as he put it on
then trim the strip to roughly the right width overdoing it
rather than risking it being too narrow
dampening educate board then
unroll the strip onto the board easing at round as you go
overlap the ends and cut through both layers
removing to excess pieces leaving and needs join
then trim the excess from all around the edge if the board
to at the ribbon to each layer add a little royal icing
into the ribbon
and stick this to the cake overlap the other end
and stick it with a little more writing
put a little sticky paste around
forward and at the ribbon overlapping the end and sticking into place with a
little more paste
pipe some scrolls onto each tier
adding little dots advising at the end of each scroll
and pushing a solvable into each
then paint all the piping with edible silver coloring
Cup two ends for both players and stick them first
onto the side of the cake make to double bows with the ribbon
tying a normal bow then tying the second one
on top stick the Bose into position
then stick the bow on to the ends using royal icing
then put some icing onto the back
the brooches and stick them in position
holding them in place until this day
in you *** *** DIY crystal wedding cake stand. Cake stand chandelier. - YouTube !!!
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holes cakes *** *** Strawberry Cake Recipe: How to Make Strawberry Cake by Cookies Cupcakes and Cardio - YouTube !!! *** *** HAND BAG CAKE How To Cook That Ann Reardon Louis Vuitton - YouTube !!! English English Add subtitles/CC
Welcome to How To Cook That I am Ann Reardon
Today we are making this LOUEY VUITTON alma bb alligator skin handbag cake. The real bag
costs around
thousand dollars. If you want to know how to spot a fake louis vuitton this
one has cake inside so it's definitely a fake.
Double the chocolate cake recipe and bake it in two trays lined with baking paper. And
if your trays are not as deep as mine then you can bake it in three if you need to.
Then print out the template for the bag cake, you can watch the cake recipe video and purchase
the template from the howtocookthat.net website. And I'll put a link in the description just
below the video to that site. Once our cake is baking in the oven we need to make the
hardware for our handbag, for the square rings roll out a long skinny snake of black and
then place some non-stick baking paper over your template and shape the fondant into the
size shown, trimming it at each end and then joining it together in the middle.
We need 4 of these but I'd suggest you make
roll out another snake and bend it into the shape of the top of the padlock. And then
cut the ends longer than they need to be in a pointy shape on the end there.
For the body part of the padlock roll a fat snake and then press down using the palm of
your hand to get it the width that you can see on the template there. Use a blade to
cut off the top and the base leaving you with the padlock shape.
Stand it up on one end and then using something round make an indent on the base. Then take
a drinking straw and squash it and bend it so it looks roughly like this sort of shape
and push that into to base to make the part where the key goes into.
Flip it over and mark the width of the shackle using a toothpick. And then use that toothpick
to push it in and then move it around in a circle making it big enough for the fondant
to fit in. Dip the tooth pick in a little water and dampen
each hole then place the shackle very gently on top making sure it's straight.
To make the logo on the front you'll need to lay the padlock flat. I'm just using some
fondant and some non-stick baking paper to support that shackle. Then bend a small piece
of card to the right shape using your template as a guide and then press it in to the front
of the fondant to make that L and then the V. Then take an even smaller piece and use
it to put the tops on your letters just indenting them there.
Then to make the pull for the zip place the template over the black fondant and cut it
out. And then use your blade to mark and cut out the holes as well and you'll need two
of those. For the studs roll out some fondant and using
something round cut out circles of black, you only need
so you can choose the best ones. Dip a dry paintbrush into gold luster dust
and then dust all of your hardware to make it golden. And it works out the best golden
colour if you start wight he black fondant if you start with white or something else
it just doesn't come up looking the same. Remember to turn them over and do both sides
for all of them except the studs you don't need to do that for those.
Once you're done you can just sweep up any excess dust and reuse that later.
To make your handle of your cake roll out a thick snake of lively pink or whatever colour
you're making your bag in and place it over the template. Then from where it starts to
get fatter use your rolling pin and roll it out. Trim off the ends and make it narrow
enough for that fondant to easily fit through the square rings that we have. Place the ring
over then bring the fondant carefully around an through the middle and then trim it off
at the top to make it neat and flatten it onto your handle.
Take some spaghetti and push it into the handle under the rings, this will give it the support
it needs when we add it to the cake. When you do this I also add some baking paper just
above the spaghetti under the ring there just to lift it up on a forward angle, I didn't
do that and so it was hard when I was adding the handle to the cake because it was on the
wrong angle which makes them just hard to get on without breaking off.
At the join push down on each side and across the ring. Then take a toothpick and add a
stitching lines around on those indents. To make the alligator skin pattern you can either
draw it on using a smooth object or I made my own shapes out of aluminum flashing which
made it much faster and then you can just push them on.
Now we are ready to move on to the actual cake part. To make a simple syrup add equal
parts by volume of sugar and water to a sauce pan. Then if you like you can add flavouring,
I am using some instant coffee. Heat that until the sugar dissolves and then stir in
some vanilla and let it cool.
Level the top of one of your cakes and then trim off the very end. Place your base template
piece over the top and cut out three pieces in that size And then use that remaining little
strip for the top section of the cake.
Take the other cake and cut two of the middle template size and another one of the base
size. Place some frosting on your cake board and
then your first base sized layer of cake. Brush it with the coffee simple syrup,. Now
what the simple syrup does is it just keeps the cake really moist it doesn't make it soggy
it just gives it that real moist mouth feel and it can also add flavor if you've added
flavoring to it.
Add a layer of frosting and then the next base and continue that until you've stacked
four of them. Check on your template that your cake is up to the middle line that is
markers there. And then you'll want to swap to the middle
cake shapes. Put a middle cake piece on top, brush with simple syrup and top with frosting
and another layer of cake. Check with your template you should now be near the top. Add
be able to add your final top layer of cake and making sure that it is all straight.
Put the side template on the end and use your knife to trim off the excess cake from each
side and make it round like the cake. Then from the front of the cake place the
front template at the top and round off both corners to match the template.
Then cover the whole thing in frosting, I am using my chocolate buttercream recipe for
this one. And that recipe is on the website as well. Once it is covered place it in the
fridge for about half and hour for the frosting to firm up. You can leave it for longer if
you've got other things to do. Then roll out your lively pink fondant and
lay it over the top of the cake. Smooth it on the front and back and at the sides squeeze
it together just using your thumbs and your fingers. Then use scissors to trim off the
large amount of excess and then continue to smooth it, if you have a fondant smoother
they are really helpful here, you don't have to have one but you can just use your hands.
Pinch that join tightly and trim off closely using scissors then run your finger or a smoother
over the top. Trim the excess from around the base.
Take some aluminium flashing and make some more shapes of various sizes and use them
to make indents in the cake. Start at the middle and try to make it roughly symmetrical
making the shapes smaller as you get towards the edges. Just have a look at a picture of
an actual bag to get an idea of what it is supposed to look like.
Once the whole cake is covered take a ruler and a blade and we want to cut out a strip
for the zip goes. Just cut two lines and then peel that fondant out the whole way around,
and then make sure that you smooth the icing that is underneath that gap so it is not going
to sink in on different levels. To make the zipper roll a long snake of pink
and then flatten it with a rolling pin Now I am using a slightly darker pink here than
I used for the cake so it give a little bit of contrast just like ti has on the bag.
Take a brand new hair comb and press it into the fondant, the firm plastic ones worked
best for this and I broken the comb in half so I only had the wide part of those little
rungs not the really narrow thin end. Brush some luster dust onto the baking paper.
And then flip your fondant over and gently rub it on the gold. You don't want to press
hard or you'll squash the pattern you just want to rub it on the gold to get it on there.
Flip it back over and cut it to the width of the gap of fondant that you took out of
your cake. And then drape it over the cake letting it
fit into the gap. Then using you knife and in the centre of
the zip just drag it up trying to stay in the middle there and around the top to give
the zip pattern. Take your base fondant template and cut the
zip off at the level that the base comes up to. Then cut off an extra bit so you are leaving
a square shape. Make a square out of balck fondant and dust it gold and pop it into place
there.
Now for the base fondant strip cut it out to the width of the template.
Use a wet paintbrush to dampen the fondant at the base of the cake. Then roll up your
strip so it's easy to move and then unwrap it like your wrapping a bandage around the
bottom of your cake. When you get back to the start there just trim it so that it lines
up with the zip is. And then use your homemade cutters to make the alligator skin pattern
around the base.
Next take a tracing wheel, now you use these in sewing. And they are really useful in cake
decorating as well. What we are going to do is use it to make a row of evenly spaced stitching
dots along the top and the bottom of the strip and wither side of the zip. You can use a
toothpick to do this as well it will just take longer.
Take your handle and gently push the spaghetti into the cake, now this is where my rectangle
rings are set on the wrong angle they are going straight down and they need to be coming
outwards so that they fit not he cake. Now if you try and move them once they are set
like I did then they are going to break which is why I suggested you set them differently
earlier on. Now I'll have to do a little bit of repair work here just using some wet black
fondant to rejoin it on and then I'll just put some gold luster dust on that to cover
it over.
Now for the front detail cut out the shape using the template then squash down the top
end of it to make it thinner and re trim it to shape. Make an indent where the bend should
be and fold it up and around. Then place that curved part over the bottom of the rectangle
ring. and add your alligator pattern to it.
Take the bag outside and spray it with cake shine, I'll link to the one I'm using below
because everyone seems to find that hard to find. The reason I am doing this outside is
last time I did it in my kitchen even though I put paper fowl down it seemed to get everywhere
and was really hard to clean off the surfaces.
To make the key holder cut out the template from fondant and add the pattern and stitching
to it just like you did with the other details. Then make a long strip and split it at the
top. Thread it through the loop and then put the end through the split end and let it hang
down. Take your key holder and make a slit at the
top and poke that strip into it. Then spray that too to make that shiny.
Add your gold studs to just under the handles there and use your wheel to make stitching
details again. Then position the zip pulls and the padlock
how you want them on the top of the cake is ready to eat it.
This cake was requested by Divine Ngunda, mi angelie
potts, sara moberg, katie king, nattfra, abbey hewitt, the olly show, Anton O Run ar son,
anna joy leonardo and lots more... Put all your request below
Subscribe to how to cook that for mare cakes chocolates and desserts. Click here to go
to the channel, here for last weeks giant twix video and here to go to the howtocookthat.net
website.
Have a great week and I'll see you on Friday.
[music: The boat song by youtube.com/setsailtv used with permission] *** *** Bridal Makeup Tutorial | Simply Sona - YouTube !!! *** ***

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