Cake decorating for beginners! Part ✌️is now live. How to get smooth buttercream & sharp edges!

I would love to see an in-depth video on how to do a ganache drip. It always looks really great when you do it.❤😊

Back to the basics! Cake decorating 101, part 2 is now live 🥰 Sharing all my tips and tricks for how to get perfectly smooth buttercream with sharp edges, as well as some chat about the best buttercream consistencies for each step. This is one of the most difficult parts of the cake process, but it’s so critical to set yourself up for success!! I’m a little torn on which episode to post for part 3… do we wanna see the basics of piping, some tips for drip cakes, or a few birthday cake designs? What questions do you have that you wanna see answered?? Let me know! 🎂 #cakedecorating #cake #buttercream #caketutorial #cakedesign #cakedecorator #howto

You just keep improving!😊❤️

Honestly, for basics I'd love to see everyday simpler cake adjacent treats. For basic bakers, a full cake is still daunting so what intermediate recipes or steps would help build those skills working up to a full cake?

I typed in best bakers on youtube and a rosanna popped up but i noticed your short and felt pulled to click on your vid and GIRL!!! Perfection! Couldnt imagine better videos!! You explain and show everything so well!! Im just discovering a love for bakinga and i want to make a double layer chocolate cake !! And you make it much less intimidating! Even EXCITING!!! Thank you so much for sharing your talent and wisdom!!

Hello all👋👋 I have been baking cakes for mini mini years I love my buttercream flavor but it’s never the consistency that I see on your videos!! I feel like if I put more liquid(heavy cream) then it will be too soft, any recommendations?

I want to learn exactly this....everything. I just started and know nothing so anything to help save time and mistakes! Especially any vegan recipes, just did vegan ermine. Delicious.

I want to learn thickness of butter cream

I’d love to see easy decorating designs for true beginners….like how to pipe Happy Birthday without looking like a 5-year old using a broken crayon with the non-dominant hand!

Smooth butter cream and smooth finishing I want to learn

Hi. I would like to know more about colouring buttercream, especially getting deep colours without adding too much colour. For example, do we let the buttercream rest at room temp or in the fridge? And for how long? Etc. ...😊

I love this training because it is tricky. Thanks Keep teaching me ❤

My mother would hold one layer and then split in half rarely making anything not delicious. I’ve got her pans. From a doll cake, to pooh and the pink panther. Lots and lots of piping

Wow look so cool ❤❤

Can you teach me how to love decorating again? Lol

The very basics. Where to start. Cake recipes and frosting recipes.

Doing carousel like ruffles on the side of the cake. How do you space some apart? What piping tip is the best one to use for the ruffles?

Writing. My writing sucks. Haha. I struggle with it. I also have to use pre-made butter cream. :(

I’m starting to really get into baking and decorating, I’d like to know the proper technique for like yk the chocolate drip cakes with the like melts chocolate that you drip over it and let harden lol

Hello! I work with cream cheese icing— I’ve found a very stable recipe, I like it better because it’s not as sweet as buttercream. However, I’m wondering if it’s possible to get the same smoothness with the type of icing? The part I’ve been struggling with is the final coat. Since the crumb coat is cold from putting it in the fridge, I’m guessing that’s one of the reasons why it’s been a struggle to get a smooth finish?