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Cake decorating tutorials | FAULT LINE CAKE | Sugarella Sweets . cake baking tutorials Whether you’re making a towering skyscraper of buttercream or a one-bowl wonder, baking a cake is an investment, in time, in ingredients, and in pride. Cake Ideas, baking ideas, cake decorating compilation, Ideas, cakes, cake, cupcakes, Decorating, Satisfying .

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And with so much on the line, it’s only logical that you do everything you can to guarantee that your cake is realized as slices on plates rather than scraps in the trash can. Cake decorating tutorials | FAULT LINE CAKE | Sugarella Sweets

From the recipe you choose to the time you allow your cake to cool before digging into it, this 10-step program will help ensure your cake remain intact.
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Cake decorating tutorials | FAULT LINE CAKE | Sugarella Sweets

Hi guys,
Hope everyone is healthy and doing great! In this video, I will show you how to make a sugar sail made out of granulated sugar. Also, how to create black buttercream without adding so much food colouring.
Hope you enjoy!
p.s. I would like also to thank you ALL for supporting my channel
Liliana xoxo
👉SUBSCRIBE:
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👉LINK FOR TEMPLATE

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👉RECIPES
👉 Buttercream recipe:
Ingredients:
1 ¼ cups unsalted butter, room temperature
4 cups icing sugar or confectioners sugar
½ tsp good quality vanilla extract
Instructions:
Beat the butter until light and fluffy. Add 1 cup at the time of icing sugar. Add your vanilla extract or any other extract that you want. Beat on high for 5 minutes.
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👉 Black buttercream recipe:
Ingredients:
Cocoa powder
Black food colouring
Instructions:
Once the base of the buttercream is made, add cocoa powder (amount depends on the quantity that you want to make).
Black food colouring.
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👉 Sugar Sail topper recipe:
Instructions:
1 cup granulated sugar
90 ml water
1/3 cup light corn syrup
Instructions:
Boil on medium heat sugar, water and corn syrup.
Stir occasionally to make sure it doesn’t burn.
Continue boiling until it because thick.
Drop a small amount of syrup to cold water, if it hardens then it’s ready to be poured onto your silicone mat.
Be careful not burn yourself.
Place the mat on top of any object to create a desire shape.
Let your piece completely cool before unmolding.
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👉THE THINGS YOU WILL NEED:
Cake brushes:
Dark cocoa powder:
Edible silver leaves:
Edible gold leaves:
Food colouring:
Icing spatula:
Turntable:
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👉OTHER VIDEOS YOU MIGHT LIKE
Glitter spray:
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Geode cake:
Sugar sheet technique:
How to Minnie mouse cake:
Chevron cake:
Fault line cake:
Shoe templates:
Drip cake:
Mermaid cake:
Buttercream marble cake:
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👉FOLLOW ME AT

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👉FOR INQUIRIES:
Liliana.daSilvaLuz@gmail.com
👉MUSIC CREDIT Ikson – Rays from Soundcloud and ”Sabana_havana” from Audio from YouTube This is not a sponsored video. All products purchased by me
All Rights Reserved © 2018, Liliana Da Silva
DISCLAIMER: Links in description are affiliate links that let you help support the channel at no cost. Thank you for supporting Sugarella Sweets

Here’s what to do:

1. Pick a reliable recipe from a book, website, or author you trust, and make sure you’re using that book—its front matter, its headnotes, and its ingredient list—as its meant to be.

2. Before you get started, adjust your recipe to fit your pan size if necessary. You don’t want to bake a 10-inch round cake in an 8-inch round pan.

Cake Ideas, baking ideas, cake decorating

 #Cake #decorating #tutorials #FAULT #LINE #CAKE #Sugarella #Sweets |

3. Figure out what you need to do to prepare the pan: Depending on the recipe, you may leave the pan bare, line the bottom with parchment and grease the sides, or grease and flour the whole pan.

4. Properly position your oven racks. If you’re baking one cake, position the rack in the lower third of the oven. If baking two cakes on multiple racks, position one rack in the upper third and another in the lower third. Rotate the pans from upper to lower and from back to front a little over halfway through baking time. Cake decorating tutorials | FAULT LINE CAKE | Sugarella Sweets

5. Make sure your leaveners are fresh. It’s more important to be vigilant with your baking powder than your baking soda. Cake Ideas, baking ideas, cake decorating compilation, Ideas, cakes, cake, cupcakes, Decorating, Satisfying

6. Make sure your ingredients are at the temperature specified in the recipe. Cold butter and eggs and no time to wait for them to warm up? No problem. There are fast and safe ways to bring these ingredients up to room temperature.

7. Use a scale to measure your ingredients—especially non-wheat flours. (And make sure that scale is accurate!)

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If you’re not using a scale to weigh flour, it’s especially important that you’re measuring the flour the right way: Never shake or tap the measuring cup to settle the flour, or you may end with a dense, heavy cake.

8. Check to make sure your cake is finished before you take it out of the oven. Alice recommends a toothpick rather than a metal cake tester. Cake Ideas, baking ideas, cake decorating compilation, Ideas, cakes, cake, cupcakes, Decorating, Satisfying

Cake Ideas, baking ideas, cake decorating

9. It will be hard to wait, but you’ll need to cool your cake according to the recipe’s instructions. Most cakes baked in parchment-lined pans can be cooled entirely in their pans on cooling racks. Don’t cool the cake on the stove—it doesn’t make sense to cool a cake in the warmest place in your kitchen. Cake decorating tutorials | FAULT LINE CAKE | Sugarella Sweets

10. You’re so close to victory! Don’t ruin your cake when you remove it from the pan. Detach from the sides of the pan using a knife or spatula, then cover the pan with a rack, hold the rack and pan together, and flip the everything over. Remove the pan and peel off the parchment liner. To turn the cake right side up again, place another cooling rack on the cake, hold the two racks together gently, without squeezing the cake, and repeat the flip.

Cake Ideas, baking ideas, cake decorating compilation, Ideas, cakes, cake, cupcakes, Decorating, Satisfying

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32 Comments

  1. Fahimeh Bandary says:

    I realy love your techniques and showing them

  2. Renee Shellman says:

    BEAUTIFUL!❣️IT

  3. artistic creations says:

    Awesome!

  4. Ruth Vigil says:

    Just beautiful!

  5. Hamideh Orra says:

    It turned out gorgeous! Nice job!

  6. دعاء ال حمود says:

    من فضلكم احد يفهمني ما نوع الورق الذهبي والفضي

  7. Margarita Gomez says:

    Beautiful!!👍👏👏👏

  8. Sugar Sugar says:

    From Nigeria. Having been watching your videos. Your works are excellent😍😍Please the icing you applied on the parchment paper, did you let it dry before placing it on the cake or you did that while it’s still wet?🙏

  9. ربيع ميساء says:

    The best cake designer❤❤❤👌👌👌

  10. Chiggy Sparks says:

    Hello Liliana
    While making the sugar sail
    Can I use parchment paper in place of the silicon mat
    And also can I use cornstarch instead of corn syrup?it's so hard to find corn syrup in my area

  11. Simone Silva says:

    Parabéns Liliana, seu trabalho é lindo👏👏👏👏

  12. Lidbranz Balunes says:

    Inspiring so much… Shout out fr. PHILIPPINE….

  13. Masa D says:

    Wow it is amazing

  14. Rejoice Chidaz says:

    Thank you so much Liliana I tried your butter cream recipe it came out perfect ♥️ thanks for sharing best butter cream ever♥️♥️♥️

  15. Svetlana Vukolic says:

    There is always the struggle how to match looks and taste when it comes to cakes. Unfortunately in our country nobody likes american buttercream nor such thick sponge layers that are much easier to work with. I also saw somewhere taking the iced cake on both ends and roll in nonpareils and sprinkles. At the end this cake looked perfect. But I cannot imagine what it was made of being so stable this action was able. Nobody would want to eat such kind of cake here. People like fine, soft and moist cake layers and light juicy fillings. Such cakes are impossible to transfer from one plate to the showstand without damaging them. Not to imagine rotating them 😬 And when I used such an enormous amount if sugar and butter, which buttercream consists of, to ice my cake nobody would ever buy a single cake from me. You are lucky to live in an enviromnent where people are used to such flavour and find it delicious.

  16. Svetlana Vukolic says:

    Gorgeous!!

  17. Ahlam Kahlaoui says:

    رؤؤؤؤعه ماشاءالله 😍😍😍😍😋😋
    ممكن تقولولي واش نوع لكريمه !! ولا هدي كريم شونتي ؟؟؟ ،🤔

  18. Israt Jahan says:

    Can I put the sugar sell topper in freezer?

  19. Innocentia Sifundza says:

    wow, I Like your creativity .

  20. Mrs S. Mariga says:

    Thanks Liliana God bless you dear. Your cake is sooooo beautiful

  21. Mónika Kovács says:

    Hi, may I ask what brand of black dye you used for the buttercream?Thank You!Beautiful job… 🙂

  22. T T says:

    👌👍👍❤️❤️❤️🌹🌹🌹Suppe!

  23. Катя С says:

    Why do you keep using parchment Acetate Paper is so much better!

  24. ifeoma esther Cooper says:

    Lovely pls if I may ask ds edible sliver leaf can it b eaten wit d cake wn d cake is cut,is it harmful to d body

  25. AnikaAlexandra says:

    Do you think this could be done with Italian Meringue Buttercream instead of ABC?

  26. H Rampersaud says:

    I love your tutorials and I am very inspired to make this cake for my husband's 60th, can I make it a few days ahead of time. What is the best way to store this cake?

  27. saima hossain says:

    Can i do this usuing whipped cream?

  28. AnikaAlexandra says:

    This is absolutely stunning! I would love to try this! After you put the icing on the parchment, do you just wrap it immediately around the chilled cake or does the parchment with the buttercream have to chill a little too before wrapping it around the cake?

  29. Snigdha Khanna says:

    How long will the sail take to harden..?

  30. Octaviana Matache says:

    Superb! 👏👏Ce crema ați folosit?

  31. Amaka Onyeudo says:

    Thanks darling 🥰 🥰

  32. Nanbyen Shindang says:

    Hii. Please what do I do if I added too much water to my buttercream ?

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