Havent seen a tutorial that was so detailed ..thanks ❤

Thank you so much for your video! Can’t stop watching it . My grandkids love my whipped cream !!

Your extreme precision and strict attention to detail is quite exquisite!

@IrmasCakeTutorials

Жыл бұрын

Thank you very much. This is the best comment I have ever received.

Some really good tips especially with the acetate! Thanks heaps

@IrmasCakeTutorials

2 жыл бұрын

Thank you very much 😊👍glad that this tutorial is useful to you 😄thank you for watching

Hi Irma! I always have difficulty handling whipped cream frosting. Your tips are very helpful. Dividing the heavy cream in 3 batches depending on its use is such a brilliant idea. I live in a tropical country and the whipped cream starts to melt and deflate when I’m just halfway through frosting. I can’t wait to try your method. Thank you for sharing this video. Please continue to share more tips :) More power.

@IrmasCakeTutorials

Жыл бұрын

Thank you for your comment 👍😄 when it is a hot day, I usually turns on air-conditioner too. If it still melts too easily, you can consider to stabilise the whipped cream with gelatine or white chocolate 👍😉

@michaelhuang2477

Жыл бұрын

Check this video out for comparison of different stabilized whipped cream. Instant vanilla pudding wins, but cream cheese is also good

Clean work

Thank you

Beautiful 😍

Thank you. Today j make a cake for my kids. It was 2nd time with frosting. It is pretty but has holes. I tjink ur video will help a lot. Thank u agn

Very nice. What do you use to stabilize the whipped cream?

Prefect!!!

Thanks for sharing

Nice cake. Cooked very nicely!

@IrmasCakeTutorials

Жыл бұрын

Thank you very much for your comment 😄👍

Gorgeous

Great video

Hello thank you for your time The plastic piece you are using it’s one time use?? And who hard and soft is there any percentage of sheet Waiting for your reply

😋 yummy 😋

Nicely one and beautiful ❤❤❤

Nice😊

Hello, what’s the name of the tool that you use to cut the layers of cake?

And God said let there be the most perfect cake with frosting, and lo and behold... Irma appeared 🎉 It was such a pleasure watching your creation. I watched your video out of curiosity and guess I'm now hooked to your channel. Thanks for sharing 😊

@IrmasCakeTutorials

11 ай бұрын

Thank you very much for your kind comment!!

Waoo Weldon

Hi Irma, where did you get the jugs, please? And what are their sizes? They're so convenient.

Very good techniques. Thanks!

@IrmasCakeTutorials

2 жыл бұрын

Thank you very much for your comment 😊👍

Great going stay connected

@IrmasCakeTutorials

2 жыл бұрын

Thanks and sure

I wouldn't mind some tips on splitting a cake in layers

I haven't seen any other tutorial on KZread like this. Just subscribed! Keep up the great work 👍 Can you please share link of a video about cream consistencies?

@IrmasCakeTutorials

11 ай бұрын

Thank you 👍

Hi Irma Thank you for making this video it’s much help as my family love fresh cream ( whipping cream frosting ) cake . My cream stay good as it was white but when ever I add Wilton gel color in it for decoration or border line it start melting and become very runny . Can you give me some tip how we add colour in wip cream . ? tIA

PERO ESTA BIÈN LLEGARAS LEJOS CON DIOS DELANTE

I still don’t know what 80% or 90% peaks are. It would be helpful if you showed us the difference. Thank you

This is so informative and useful! I always fail at this phase with the whipped cream. How long can the cake be in room temperature environment before the cream melt?

@IrmasCakeTutorials

2 жыл бұрын

Usually the cake has to be stored in the fridge most of the time, it is ok to stay in room temperature for short time only (for example: take the cake out from fridge, put candles, sing song then cut the cake.) if I have to take this cake to my friend or relatives, I have to use insulated bag & ice packs

ELLA TIENE QUE VER LOS VIDEOS DE. AZUL CAKE

How big is your cake? The amount of cream used should be different for 6 inches and 9 inches cake, right?

Thank you for the video. Where can I fined those rullers for slicing the cake?

@IrmasCakeTutorials

2 жыл бұрын

The rulers were originally bought from Rakuten Japan. They were made in Japan, and quite expensive (the items & the postage), but they are very useful. If you can find something similar, it might be a lot cheaper.

Neat

@IrmasCakeTutorials

2 жыл бұрын

Thank you so much 😄👍

So, What Is The 80% Peak Stage and How Do Tell?? I'm a Cake Decorater of Many Years and I Have Never Heard of This Kind of Rating. I Just Use a Stablizer in My Cream, Whip and Have No Problems. Really Don't Need Three Kinds of Percentages. I Like "Simple"!! To Much Guessing Doing It Your Way.

The best tutorial in KZread. Tqvm for the knowledge. Easy to understand without talking too much. Love it ❤️ Btw, the amount cover for what cake size?

@IrmasCakeTutorials

2 жыл бұрын

Thank you very much, it is for 6” cake

@shikinsaerah

2 жыл бұрын

@@IrmasCakeTutorials tqvm. Ok. Just found the cake video 😁👍

Thank you for your tips on the genoise cake! Now on the frosting, do I frost the day of or can I frost the cake one day in advance? Also I can't remember where I found but I have vanilla pudding and cool whip I was going to use (was trying with less sugar for the baby but it's probably going to end up a lot of sugar anyway). Do u have any idea how? Do I do the same procedure you do with your heavy cream?

@IrmasCakeTutorials

2 жыл бұрын

You can frost one day in advance or on the same day 😄👍( I’ve never decorated any cakes on the party day, too stressful, I always decorate cakes in advance 😄) Store the cake inside a cake box after frosting , and put the cake back to the fridge as soon as possible. Whipped Cream cannot stay at room temperature for too long. The cake have to be covered when it is inside the fridge otherwise the moisture will be dried out. I have never used the pudding mix whipped cream version , so unfortunately I do not know the recipe & procedures. From what I read on internet previously, some people say it makes the whipped cream more stabilised and it already has flavour and sugar inside the vanilla pudding mix. However, I have never tried the vanilla pudding mix method, I only just use heavy cream + 10%caster sugar. So I do not know which method is actually better. If you would like to use pudding mix, I strongly suggest you to follow some reliable recipes and try it out first before frosting the final birthday cake 😄👍

@judylin7615

2 жыл бұрын

@@IrmasCakeTutorials just wanted to say thank you again. My kids loved the cake!

@IrmasCakeTutorials

2 жыл бұрын

@@judylin7615 that’s fantastic ❤️ I’m so happy to know that your kids like the cake

What could you use to stabilize it? Whipped cream generally doesn’t keep form

@sunnie153

2 ай бұрын

You can use dissolved gelatin or… my favorite sneaky hack is to add a small amount of instant vanilla pudding mix. Definitely not traditional but it stabilizes the cream incredibly well. It will give the cream slightly more body than it typically has, but I actually prefer it that way.

Thanks for the tutorial. I realised that the color of cream in Australia is different from those find in Korea and Japan , their was bright white! Can I use white food coloring to make the cream more white ? Thanks

@IrmasCakeTutorials

2 жыл бұрын

I tried it too, it didn’t work for me. The cream in Australia is natural cream, the yellow tint is the natural colour of the cream, the bright white cream in other countries is vegetarian and artificial version, it has longer shelf life, more stable, bright white , but it is not natural cream.

@flyingmeatball8905

2 жыл бұрын

@@IrmasCakeTutorials I see ..thanks for saving me some time and money to try 😂

@daniphantom7620

Жыл бұрын

@@flyingmeatball8905 If you use the tiniest drop of purple food coloring (I recommend just dipping a toothpick into the coloring) it cancels out the yellow of the cream

@flyingmeatball8905

Жыл бұрын

@@daniphantom7620 thanks !will try

how long do you chill the cake before putting the frosting

@IrmasCakeTutorials

2 жыл бұрын

After the cake is crumb coated, just put the cake back to the fridge to chill for awhile. Only for the period you are whipping the cream for the cake surface (that means for only very short time, probably a few mins), once the cream is whipped, it is ready to frost 😄👍If you mean how long do I need to chill the cake before crumb coat, then no, you don't have to chill the cake before crumb coat, as long as the cake is completely cool down at least 60 -90 mins after baking. I always freeze the cake because it will make the cake even moister after it is defrosted.

Which whip cream do you use for this

@IrmasCakeTutorials

2 жыл бұрын

It is the whipping cream that contains at least 35% fat, and usually I get the cheapest brand at local supermarket

Can you freeze chiffon cakes ?

@IrmasCakeTutorials

2 жыл бұрын

I have never tried it yet, but from what I know is Yes. also just let it defrost at room temperature for a few hours. I would also like to try it out. Thank you for your comment

Will this cream harden if it's left in the fridge for a day?

@IrmasCakeTutorials

2 жыл бұрын

no, the whipped cream is still going to be soft. But I usually cover the cake with a lid or store it inside a cardboard cake box, so it can keep the cake moist for longer

Why i cNnot whipp cream as smooth as you showed...

Where did you buy scrapers?

@IrmasCakeTutorials

2 жыл бұрын

Thank you for your comment. Are you asking about the plastic scraper with thin blade or the clear plastic film ?

@cynthiatorres1678

2 жыл бұрын

For both

Can I use a metal scraper instead of a plastic one?

@IrmasCakeTutorials

Жыл бұрын

It doesn’t work for me if it is a whipped cream cake

@peaceharmony9581

Жыл бұрын

@Irma's Cake Tutorials Thank you very much for your speedy reply.🙏 I am a complete beginner, so may I know the reason why a metal scraper doesn't work for you?🤔 I was actually trying to frost my cake with strawberry whipped cream while looking at your video and trying my very best not to panic. It is my very 1st time doing it! 😅 I was replaying in my mind over and over again how you held the spatula and how you spread out the cream on the top and at the sides while I was trying to keep a steady hand. In my mind, I was chanting, "Don't screw up, don't screw up!"😅 I was hoping you would zoom in when you held the spatula 20ﾟ to the cake so that for beginners like me, we can see it clearly.🙏 I'd like to clarify 1 more thing. Does the 2 o'clock or 10 o'clock refer to medium peak? Are you able to tell me as well how many settings are there on your handheld electric mixer and which speed you use it, and for how many minutes? Pardon my many questions because I would like to become an accomplished baker just like you.😊

Can you please tell me the brand name of whipped cream? I am also live in Australia.thanks in advance. ❤

@IrmasCakeTutorials

9 ай бұрын

It is the cheapest thicken cream in Coles or Woolworths. (Coles Brand or Woolworths Brand)

I am so excited to make this for my friend's small wedding ceremony! I will let you know how it goes! I'm thinking I would need to stabilize the cream. Do you do this? If so, what do you do/use? Thank you for any help! :D

@amongstthewildflowersbby

2 жыл бұрын

Also - I notice your strawberries are quite thick. Does this make the cake taste yummier with bigger chunks? I've been contemplating cutting the strawberries to be around the same thickness etc. Hmm x

@IrmasCakeTutorials

2 жыл бұрын

No, I don't need to stabilise the cream, as the thickened cream (35% fat or above) I used in Australia already have some stabiliser inside. This is the cheapest and common cream that I can get from any local supermarket, so I always use it. I have also tried a pure cream (at least 35% fat or above ) and it is also quite stable after whipped. (however, I have also tried one of the other brand that the cream texture does not look smooth after whipped, different brands might have different results, it is better to try it out before any event) The whipped cream cannot stay in room temperature for too long. It is expected to be in the fridge all the time, and take it out to celebrate and serve immediately. If you need to take the cake for transportation, I also think it is better to stabilise the cream, but the environment can't be too hot, and the trip can't be too long too. Usually in my country, we display the wedding cake at room temperature, and we only use either buttercream / fondant cake for wedding. (Because the whipped cream cake cannot stay in the room temperature for too long, if we use the whipped cream cake as wedding cake, by the time the couple cut the cake, the whipped cream is already melted)

@IrmasCakeTutorials

2 жыл бұрын

@@amongstthewildflowersbby Yes, you can slice them into same thickness or cubes, whichever way you prefer. The strawberries in Australia are always very big. If there are any medium size of strawberries, I have already kept them for the top, because those strawberries have to look similar size. I really like the big chunks, but if possible, I also prefer the strawberries (fillings one) are not that big, it will be easier to frost, and the cake doesn't need to be that tall. (However, very difficult to get all medium size strawberries in a box, even I get 2-3 boxes of strawberries, there might not have enough medium sizes)

May I know how many inches is your cake ? And is it higher height of cake than usual? Thanks😊

@IrmasCakeTutorials

2 жыл бұрын

This one is a 6 inch cake (diameter), the cake is approx 9 -10 cm tall, if you prefer, you can choose to make it not that tall

How much kg is the cake is

@IrmasCakeTutorials

2 жыл бұрын

This one is a 6” cake, but I have never weight the cake though

Where I can find a whipped cream 35% of fat???

@IrmasCakeTutorials

Жыл бұрын

I just bought it from supermarket. Please check the ingredient, does it contain at least 35% fat?

Wow, where do you live that your cream is off white. Or is that the lighting? I use gelatine in my cream for better hold without altering taste or texture

@IrmasCakeTutorials

Жыл бұрын

I live in Australia, this is the natural colour of the cream here. The very white one is not natural cream, it is more stable and last longer, also looks better, but it cannot be bought at our local supermarket.

@LisaG442

Жыл бұрын

@@IrmasCakeTutorials you’re lucky then, all we have available in Canada is the very white one. Yours looks like English cream which is unpasteurized. Thanks for replying

@IrmasCakeTutorials

Жыл бұрын

@@LisaG442 it is pasteurised, but it is natural cream made from the milk. I have never seen unpasteurised cream sold in Australian supermarkets 😄 thank you for your comment

I love making cake, but when you put cream on it, it looks ugly and lumpy

😈

@IrmasCakeTutorials

2 жыл бұрын

Thank you for your comment!

I think u need more practice 😒

@fionalin5038

Жыл бұрын

I would like to see you do better

@fathima3684

Жыл бұрын

Her cake looks amazing 👌