New buttercream videos on Photobucket

Smoothing Buttercream

suzibower — Sun, 25 Jul 2010 01:31:00 MDT

Smoothing Buttercream - CIMG9454.mp4

wwwdeliciabalecom - Pink Bow Cake

deliciabale — Sat, 19 May 2012 14:23:00 MDT

wwwdeliciabalecom - Pink Bow Cake - 1337458429655-359271-medium.mp4

Here is a cake I recently made for a 30th birthday It was a 3 layer vanilla cake with a vanilla swiss meringue buttercream and jam filling

Cupcake Decorating- How to Pipe a Cupcake Swirl

deliciabale — Sat, 28 Apr 2012 09:43:00 MDT

Cupcake Decorating- How to Pipe a Cupcake Swirl - 1304105543217-359271-medium.mp4

wwwdeliciabalecom- Here is a simple tutorial where I show you how to pipe a cupcake swirl using buttercream

Boys Birthday Cupcake

cupcakeideasforyou — Tue, 7 Jun 2011 02:25:00 MDT

Boys Birthday Cupcake - BoysBirthdayCupcake.mp4

http:cupcakeideasforyoucomfeaturedboys-birthday-cupakes n nBoys Birthday Cupcakes n nWho said cupcakes aren't for boys too Check out these cupcake ideas just for boys: n nSleepover Birthday Cupcakes created by A Baked Creation nA very cool mom asked us to make cupcakes for her son Alex sleepover party to celebrate his belated birthday So we made chocolate cupcakes with two-toned blue vanilla buttercream As for the decorations A few of his favorite things

127D ruffle cake

Unlimited1cakes — Fri, 29 Jul 2011 20:44:00 MDT

127D ruffle cake - 127Drufflecake.mp4

Wiltons Ruffles and Roses 8x10x12x14I didnt decorate the 16 dummy I had hoped that the tip would form the ruffles simply by using enough pressure but that was not the case so it wasnt as simple as I originally thoughtbut still fairly easy considering the ruffles are the only decorations on this cake (excluding premade roses) Start by using a creamy medium-consistency buttercream (not too stiff or dryyou want it thin enough to pipe easily and wet enough to stick to the cakes sides without falling off) To form each ruffle you need to twist your wrist forward and back while piping with even pressure It took 145 minutes to decorate four tiers with ruffles (this includes refilling the pastry bag multiple times because I only have one giant rose tip 127D) It isnt perfect but it was fun sort of I discovered that I can make the bottom ruffles better than the top ruffles for some reason It took me a while to figure out why my hand was killing me trying to pipe with soft creamy buttercream in my pastry bag I also discovered at what temperature buttercream starts to freeze We thought it was a good idea to film the video outside for better lighting and no background mess (plus I wouldnt break a sweat) but unfortunately I live in one of the 49 states that got snowso it was COLD (I think it was 37 degrees but my stainless steel tables must have been colder) Freezing buttercream is the reason I didnt decorate the 16 dummy The video is edited to show the 8 dummy being decorated (first 25 minutes) a leaf tip ruffled border being piped in between the upper and lower ruffles (next 45 seconds) and the end result of all When adding roses to the center of the tiers Id recommend piping the leaf tip ruffled border in the space between the 127D ruffles to give the roses something to stick to If you arent adding roses the border will also be necessary to help hide the seam since the 127D tip will leave a gap on 4 tall dummies

Write with icing

Unlimited1cakes — Tue, 21 Jun 2011 21:04:00 MDT

Write with icing - 20090626_230925.mp4

In the video I'm using a 4 tip It's what I prefer If you two-tone the icing or squirt some liquid food coloring in the bag it gives more of an appearance that the writing is thin or more delicate than it really is nnIf you're comfortable with using a 2 tip it had better be pretty soupy icing or piping gel (especially if you write on cakes all day long) otherwise it won't flow easily and you'll have to squeeze so hard that your writing may look like you had the shakes If the consistency is too stiff you'll also be more likely to have problems with carpal tunnel syndrome in your wrists nnI always write with slightly thinned buttercream (you can thin with water or piping gel) or you can use royal icing or a combination of both I don't think it much matters Just use whatever you have that's already made andor available (as long as there aren't any cake crumbs in it) nnWhat I used in the video was whatever I could find in the fridge at the time It's white buttercream a little cream cheese frosting and blue royal icing all still cold right out of the fridge I just stirred it a bit and filled the bag So see you can use it even when it's a little stiffer than you'd like just squeeze harder or let your hand help to soften it to room temperature

Buttercream roses

Unlimited1cakes — Thu, 1 Sep 2011 11:31:00 MDT

Buttercream roses - 20090718_013631.mp4

I dont use scissors to take the roses off the stick Its not the most productive way if you have to put your bag down to grab another tool (the scissors) to run up the nailstick and then use another step to wipe it off the scissors With this setup you can easily make 600 roses per hour Ill explainYoull need: 1Full size BUN sheet cake pan (approx 18 x 24) Bakery pan liners (parchment-type paper) 1Optional 20 custom-fabricated metal rod with three 1-2 spikes or Optional 20 custom-fabricated wooden rod with three 1-2 hardware nails First of all you need to modify one of your full size BUN pans by 1) cutting off two corners 2) folding down the entire edge of that end of the pan and 3) cutting notches out of the lipped area up to the bend Before cutting the notches you need to decide your preference as to how many roses that you want your pan to hold (6 roses per row X 8 rows 48 roses per pan every 5 minutes or 7 roses per row X 11 rows 77 roses per pan every 7-8 minutes) Tape your parchment pan liner over the notched area on the pan and let the rest of the paper hang freely below (or use the optional rod instead of tape but youll need to cut additional notches for each row in the pan sides to hold the rod) To remove your completed rose from the stick wipe or drag each rose into one of the V-shaped notches in the pan that is covered by the paper When youve completed one row move the paper up and continue piping another row of roses Repeat until the pan is full This is the short versionI hope it makes sense Have fun Photo of tray: http:imgphotobucketcomalbumsv148realfakerPanwithpaperangleshotjpg