Hi, thank you so much for sharing this with us.. Planning to make one for my husband's birthday.. And the way you have answered all questions is great and explains your inner beauty.. Good luck with your cakes..
@DaltonCupcakes16
9 жыл бұрын
Nathasha Vinoli Thank you! I'm so glad that you like what we've shared!
@yumimagalang4944
9 жыл бұрын
Thanks for this very helpful video! You are awesome! ! !
@laurenjones9668
9 жыл бұрын
Please do more cake tutorials!! You're cakes are amazing!!
@DaltonCupcakes16
9 жыл бұрын
Lauren Jones Thanks! I'm working on some videos for some more cakes for next month.
@maryrusso-tuthill5200
8 жыл бұрын
Very nice!
@krazycakedesignsbyanny6316
9 жыл бұрын
Thank you for your advise. Appreciate that
@wendywalton1157
8 жыл бұрын
Great tutorial, love the cake. Can you tell me how many 8" cakes you used? It looks like 4 but when it's together it looks like more. Thanks
@DaltonCupcakes16
8 жыл бұрын
+Wendy Walton Thank you! I used 4 cakes, but they were about 2-2.5" tall for each layer.
@marialaurapedrazamendez9621
9 жыл бұрын
such a great tutorial!!! hey im from mexico, not your competition... just wondering how much you charge for these kind of cakes? hope you answer, Im planning to make cakes for fathers say so, it will be really helpful if you give me some advices or tips, thanks!!! and again great tutorial!!!!
@DaltonCupcakes16
9 жыл бұрын
Maria Laura Pedraza Méndez The price you charge for something like this depends on a few things. The general size (servings), the time involved (this might take a few hours from start to finish for some, or up to ten hours for someone else). The area you're in (lots of areas will pay the higher rates, but a lot more won't pay for what the cakes are worth). I can't remember what I charged for this cake (it might have been in the range of $200 AUS dollars, which is less than I would charge if I did another one). But try this...work out what it would cost you in supplies to make the cake (ingredients, boards, balloon stick {that was the hard thing to find easily in Australia}, box, etc.)...if you've been making cakes for a while, you could probably gauge you're own level, then guess how long something might take you (this is the tricky part, but if you under charge for your time, you learn quickly how fast you can work) and pay yourself an hourly rate (at least $20/hour starting out in Australia), and then add on 30% profit margin. Some people might not want to pay what you work out your work is worth, but the ones who recognise good quality, will pay. Also, I'm not sure what the rules/regulations are in Mexico, but a lot of countries/states require registering, and certain requirements to be able to sell cakes from home, or just in general, so be sure to check that out before you start selling. Hopefully this can be of some help for you. Good luck with the cakes!!
@krazycakedesignsbyanny6316
9 жыл бұрын
Thank you so much. I want to make this cake for coming up party ,but i wonder about the cake broad which attached with balloon stick Did you take cake broad off before you put the cake on top of another one?
@DaltonCupcakes16
9 жыл бұрын
Jiraporn Vardeman The cake board stayed between the 2 layers of cake. It is a very comment practice when doing 'double barrell' or tall cakes, to place an extra cake board between, and that is also why there are the thick straws used, for extra support. If you're making the cake for someone else, you need to let them know that it is there a board in the middle and where/how many straw were used. Hopefully this makes sense. And good luck with making it as well!!
@irenemason3830
6 жыл бұрын
Fantastic I love this
@tamiahaley9320
9 жыл бұрын
That was amazing
@fatimagallotti1103
5 жыл бұрын
Maravilhoso!!!
@alejandronoob4939
2 жыл бұрын
What’s the music?
@tinacoyle4059
8 жыл бұрын
That looks fantastic! I have always wondered though how you serve the cake that has a bunch of supports in it. Do you just not eat that part? Cut between supports or somehow remove them as you serve?
@DaltonCupcakes16
8 жыл бұрын
Thank you! For serving, the person serving the cake is generally told where the supports are.The top section of cake (and the cake board) are removed (with a very sharp knife generally), then the supports underneath are removed, and the bottom section of cake can be served. (Some people use sold plastic or wooden dowels, but I find the bright colours of the bubble straws, make it a bit easier to see the supports for removal).
@junetoner7775
8 жыл бұрын
Hi love this tutorial, great cake :-) how much fondant did you use please?
@DaltonCupcakes16
8 жыл бұрын
+June Toner Thank you! I'm not really sure how much fondant I used (I just guess how much when I'm making the cake). There is a website www.bakingit.com that has a calculator to help work out how much you need.
@CakeDecoratingDotCom
8 жыл бұрын
Clever idea!
@DaltonCupcakes16
8 жыл бұрын
+CakeDecoratingDotCom Thank you! It's definitely not my idea, but it is such a cool effect, that can be used for so many different cakes.
@khushboodhoot5709
6 жыл бұрын
This looks amazing!! Can you please tell me how exactly did you stick the balloon stick to the board? Just poured the melted chocolate on it and it hardened? Thanks!
@DaltonCupcakes16
6 жыл бұрын
Yes (I used compound chocolate, so it didn't need to be tempered).
@evelynfigueroa2097
9 жыл бұрын
Hello omg loved it but i will like to know i want to make a cake with a beer gravity just like you kniw what can i use to make that ilusion of beer pouring with out using fondant
@DaltonCupcakes16
9 жыл бұрын
Evelin Figeroa You could try and pipe beer coloured buttercream onto the stick instead (I am not sure how well that would stick though), or you could use isomalt (which is a sugar substitute), but that can be tricky working with if you haven't used it before. Or, you can either buy or even make, modelling chocolate (which is what I used for the pouring part), which is a fantastic medium to work with.
@evelynfigueroa2097
9 жыл бұрын
Omg ty for answering so much ok so modeling chocolate is not the same as melting right ,and for the bubly part do i use the same
@DaltonCupcakes16
9 жыл бұрын
Evelin Figeroa Modelling chocolate is a combination of chocolate and corn syrup (sometimes glucose syrup in some countries), you can buy it pre-made in some countries, but it is easy to make and there are a lot of recipes online for it. It is firmer than fondant, and doesn't stretch like fondant. As for the bubbly parts, I just piped some buttercream, to look like froth.
@evelynfigueroa2097
9 жыл бұрын
Ohh ok ty so much and great job
@miriamacosta4573
9 жыл бұрын
Thank you so much!!!
@DaltonCupcakes16
9 жыл бұрын
Miriam Acosta No worries, I'm glad you liked it.
@isabelladavis1363
9 жыл бұрын
excellent!!!
@kamurimbaby
8 жыл бұрын
can you please do a tutorial on the ganche
@lorithompson9091
8 жыл бұрын
wow this is awesome.. What did you use to get some of your pieces so shiny?
@DaltonCupcakes16
8 жыл бұрын
+Lori Thompson Thank you! There are a few things you can do to get a shiny effect. You can brush the fondant with some vegetable oil or shortening (this will soak in), brush with some water (if too much is used, it can make the fondant start to melt), give it a quick steam (I have a small hand held steamer that I use), or there is some edible glaze that you can spray onto it (these come in a little spray bottle/can).
@stephaniereape8893
8 жыл бұрын
hi, love the tutorials!! what size cake is this?? would it suit a Guinness pint cake do you think??
@DaltonCupcakes16
8 жыл бұрын
Thank you! The cake was 7" round, between 8-10" tall. I'm not really sure how big a Guinness pint is, so I'm not sure about that.
@florenciamendoza2206
7 жыл бұрын
hi thats a beautiful cake! I would like to ask you if I do this cake on wednesday for saturday its going to get dry?
@DaltonCupcakes16
7 жыл бұрын
That would really depend on the type of cake used, the weather conditions and storage conditions. If you use a moist or dense cake, there should be no issue with it drying out. (If you're worried, you can brush the cake with some simple syrup prior to covering with ganache/buttercream).
@florenciamendoza2206
7 жыл бұрын
Dalton Cupcakes thank you!
@maricelkrohling8876
6 жыл бұрын
Hermoso trabajo....
@annatobon1789
8 жыл бұрын
hi, what kind of fondant do you use?
@DaltonCupcakes16
8 жыл бұрын
I normally use Bakels fondant. But, I also use Satin Ice and sometimes Fondtastic fondants.
@annatobon1789
8 жыл бұрын
Which one is better to work with?
@DaltonCupcakes16
8 жыл бұрын
It really depends on your climate and personal preference. I find that for most of the time, Bakels works for me, but when it doesn't work I use one of my back-ups.
@Urbabydaddy32
7 жыл бұрын
Cool
@kaiyanfeng5180
8 жыл бұрын
I want to ask how to don't let the cream dry?
@DaltonCupcakes16
8 жыл бұрын
Do you mean the buttercream that was used for the 'froth/foam' on top? Most types of buttercream will form a 'crust' after a while, it doesn't dry out.
@jeniferlorton3065
7 жыл бұрын
If I made this it would look like a leaning tower of turds.
@PJ6300gaming
7 жыл бұрын
oh... i was expecting science.
@user-bv2ey8jm7o
8 жыл бұрын
Фууу
@anneliekoster8113
7 жыл бұрын
Furchtbar, viel zu schnell. Mir wurde schwindelig.
@DaltonCupcakes16
7 жыл бұрын
If you are on a desktop computer, you can slow the speed down
@danflannery6680
9 жыл бұрын
This is awesome! What size cake pans did you use? 5 inches round? Thanks!
@DaltonCupcakes16
9 жыл бұрын
Dan Flannery I think they were 6 or 7 inch pans that I used (it fed about 50 serves).
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