In this video, we'll show you the cake leveling process in detail. You'll also learn the recipe for the perfect buttercream frosting and possible reasons for cake frosting failure.
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VIDEO TUTORIALS of our stable fillings, which are perfect for both TIERED cakes and small cakes, with recipe conversions for cake diameters from 10 to 28 cm, can be purchased on our website https://sestrycakes.com/
PASTRY CHEF'S ARITHMETIC📐🧁
Tired of racking your brains 🤯 in Calculating the required cake weight, height, diameter, and amount of ingredients, want to understand how to make a cube-shaped cake of the desired size? PASTRY CHEEKS' ARITHMETIC is for you! A very detailed tutorial at an attractive price https://sestrycakes.com/formula
For this recipe, we use cheese (not mascarpone or ricotta) ⚡
For cakes 12-15 cm high.
📍L 14 cm
Butter (82% fat) - 115 g
Icing sugar or sugar - 55 g
Cream cheese (cream cheese) - 345 g
📍L 16 cm 📍
Butter (82% fat) - 150 g
Icing sugar or sugar - 70 g
Cream cheese (cream cheese) - 450 g
📍L 18 cm
Butter (82% fat) - 190 g
Icing sugar or sugar - 85 g
Cream cheese (cream cheese) - 570 g
📍L 20 cm
Butter (82% fat) - 235 g
Icing sugar or sugar - 110 g
Cream cheese (cream cheese) - 710 g
📍L 22 cm
Butter (82% fat) - 280 g
Icing sugar or sugar - 130 g
Cream cheese (cream cheese) - 850 g
📍L 24 cm
Butter (82% fat) - 340 g
Icing sugar or sugar - 160 g
Cream cheese (cream cheese) – 1010 g
For your convenience 💖
0:00 How to level a cake
0:23 Cream cheese with butter
2:52 Cream cheese has separated
4:02 How to hold a pastry bag correctly
4:21 Leveling the cake together
8:18 Cracks in cream cheese
8:41 What decorations can be used with cream cheese
Useful links✔:
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