I love your videos! So practical, useful and delivered with your amazing style.

You make it look fun and easy. Thanks Dear and bless you 😘

I'm always intimidated when trying to do fancy and adventurous decorating on cakes or cupcakes. Enjoyed this video, and the 'decorating with color' tips! Suppose it's about having fun and not worrying about making a mess or wasting the icing! Thank you for some really good tips!

@KingArthurBakingCompany

11 ай бұрын

We're glad you enjoyed this one, Kathryn! Happy decorating! -👩‍🍳Morgan

Kye loved it, thank you

Thank you for this video, I sure did learn a lot. You do awesome work. Excellent video

@KingArthurBakingCompany

11 ай бұрын

Thank you for baking and learning along with us, Lincoln 🧡! -🍮Nicole

Thank you so for this video. I've had trouble and always made a big mess putting the frosting in the bag. But I love your ideas for frosting the cupcakes.

@KingArthurBakingCompany

11 ай бұрын

We're thrilled you've found it helpful! 😊 -👩‍🍳Kat

Peace be with you☺ Thank you for this informative post!

@KingArthurBakingCompany

11 ай бұрын

🧡🧁🧡 -🍮Nicole

It's too hot to bake right now but I'll definitely be using this video in fall and winter!

@KingArthurBakingCompany

11 ай бұрын

Thank you for saving this video for some decorating fun 🧡 Happy baking, Salina! -🍮Nicole

I love this flat top idea. Would this work with any frosting, specifically cream cheese?

@KingArthurBakingCompany

2 ай бұрын

This will work with cream cheese frosting, yes! 😄 As long as the frosting is stable enough for this method, it will work; for example, a whipped cream frosting would not hold as well. Happy decorating, Laura! -🥐Lily

Oh! How can you brown Swiss Meringue Buttercream??? I would think it would just melt, using the torch!

@KingArthurBakingCompany

10 ай бұрын

Hi, Sandi! You sure can 😄 -🍮Nicole

I'm surprised you went with Swiss Meringue Buttercream; it's not a "beginner's" icing. While I'm not fond of American Buttercream taste-wise (and you're not showing any technique that really requires a stiffer consistency), I would consider it a more appropriate "beginner" icing. I'm also a bit surprised that you still had some movement in the icing after time in the refrigerator. My preferred icing is usually an Italian Meringue Buttercream (I don't have a setup that will allow me to do the Swiss buttercream properly, so I've not had the opportunity to try it). Unfortunately, it gets really, really hard in the refrigerator... and if it's too warm outside, it melts very easily (I've been told Swiss buttercream is even worse at that!). One of the fun cupcake techniques that was popular a few years ago was the "Russian" tips, which create little flowers with just one push of the pastry bag. The trick there is in the bag prep, with the various colors layered on top of each other on plastic wrap, which is then rolled up and inserted in the pastry bag to create concentric layers of color. The natural colors would be just perfect for that!

@KingArthurBakingCompany

2 ай бұрын

American is fine for folks who prefer it! -🍮Kat

Strange name for an American Company King Arthur is British