Up next in 10
These 10 cake hacks to save time will make it less stressful and less time-consuming to make a cake, frost it, and decorate it!
0:00 Intro
0:05 How to save time when making multiple cakes
0:56 Use and reuse buttercream
1:30 Save leftover buttercream
2:33 Take your time to save time!
3:31 Choose the right tools
4:07 Set a timer
4:53 Use 'clean up' tubs
5:15 Plan your cake strategically
6:13 Save time on character cakes
6:51 Use the freezer
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👩🏼🍳My 4 Minute Buttercream recipe
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0:00
make cake decorating less timec
0:01
consuming with these 10 time-saving cake
0:04
tips save time when you're making
0:06
several Cakes by doing the same stage
0:09
for every cake and then moving on to the
0:12
next stage for all of the cakes together
0:15
so bake all of your layers and make all
0:17
of your fillings and frostings this is
0:19
my 4minute buttercream mixed with
0:21
different ingredients like cream cheese
0:23
marshmallow chocolate and pumpkin spice
0:26
then assemble every cake and then crumb
0:28
coat every cake this way you'll work
0:30
much faster because you'll only have to
0:32
take out and put away the tools for each
0:34
stage once and once you've got into the
0:37
swing of frosting a cake you'll Frost
0:39
the second cake much faster and the
0:41
third cake even faster and while a cake
0:43
is in the fridge to set the crumb coat
0:45
you can be frosting another cake so
0:47
there's no idle time waiting final coat
0:50
every cake one after the other before
0:52
you do the decorations for every cake
0:54
you'll save so much time this way use
0:57
and reuse your buttercream to save even
0:59
more more time to make different colors
1:01
of frosting start by spooning some
1:03
buttercream into a separate bowl and
1:06
tint it the lightest color you need
1:08
Frost your cake and then add more gel to
1:10
The Leftovers to make the next color
1:13
here I'm adding more pink to make a
1:15
darker shade for the frosting on this
1:17
next cake and then adding purple to make
1:19
the frosting for this monster cake and
1:22
then adding black to make this ombre
1:23
frosting by getting darker each time you
1:26
save time by not needing to wash bowls
1:29
or spat bors another tip for buttercream
1:32
don't try to guess exactly how much
1:34
you'll need of each color because
1:36
leftovers are okay don't try to make
1:39
just the right amount of buttercream if
1:41
in doubt make a little bit more if you
1:43
run out of buttercream while frosting or
1:45
decorating a cake it's really difficult
1:48
and timec consuming to try to tint more
1:50
buttercream to match a color you've
1:52
already used on the other hand having
1:55
leftovers is actually a timesaver if you
1:58
have buttercream left after finishing
1:59
your cake or cakes this will save you
2:02
time when you make your next cake in the
2:04
future because you can freeze this
2:06
buttercream in a sealed bag like a
2:08
Ziploc bag for up to 2 months to thaw it
2:11
take it out the night before and by the
2:13
morning it will have come to room
2:14
temperature and it will be nice and soft
2:17
cut a corner off the bag squeeze it out
2:19
into a bowl add any extra color to
2:21
retint it and stir it quite aggressively
2:24
to knock out any air bubbles which tend
2:26
to appear when the buttercream changes
2:28
temperature and now the this leftover
2:30
buttercream is ready to use for your
2:32
next cake don't rush any part of making
2:35
a cake you'll have to scrape and start
2:37
again save time by taking your time to
2:40
do it carefully and neatly the first
2:43
time for example I didn't chill this
2:45
cake for long enough before adding the
2:47
neon green stripes so the purple stripes
2:50
didn't set properly and they blended
2:52
into the green stripes to make a mess I
2:54
didn't wait for this white chocolate
2:56
strawberry ganache to come to room
2:58
temperature and thicken so so it was too
3:00
runny to frost this cake with and I had
3:02
to scrape it and start again I would
3:05
have saved Time by not rushing if you
3:07
notice your buttercream is the wrong
3:09
consistency for example like here it's
3:12
too stiff don't try to frost the cake
3:14
because you'll spend a lot more time
3:15
trying to get it neat instead fix it now
3:19
if it's too stiff scoop up a third of
3:21
the buttercream and microwave it for 10
3:23
seconds and then stir it back in and
3:25
your buttercream will be smooth with no
3:27
air bubbles and it will spread onto the
3:29
cake like a dream use the right tool for
3:32
each step of making a cake for example
3:35
this tiny offset spatula is great for
3:37
mini cakes and stencils but to spread
3:40
the frosting onto this 6-in cake it's
3:43
taking forever switch to a bigger offset
3:45
spatula and finish in half of the time
3:48
using the right tool will also make your
3:50
cakes neater for example this little
3:52
offset spatula is okay for the top edge
3:55
of this 6-in cake but with a bigger
3:58
spatula I can not only flatten the top
4:00
Edge faster but also make it neater by
4:03
doing larger sections at a time which
4:05
makes the top Edge More Level when
4:07
you're working on a cake set a timer and
4:10
challenge yourself to finish a step
4:11
within that time you'll find yourself
4:14
focusing all of your attention on the
4:16
cake while that timer is running instead
4:18
of checking your phone messages your
4:20
email your social media watering the
4:23
plant starting another load of laundry I
4:25
find this the most effective when there
4:27
are several stages to a decoration like
4:30
here when after frosting the cake I'm
4:32
renting the leftover buttercream for the
4:34
next step I'm making stencils and later
4:37
I'll add edible glitter when there are
4:39
lots of steps like on this cake the
4:41
timer pushes you onto the next step
4:44
without pausing for a distraction I
4:46
don't recommend timing just a single
4:48
step like piping because that will just
4:50
make you rush and the decorations won't
4:52
be as neat if you make cakes anywhere
4:55
that's not right next to the sink and a
4:57
rubbish bin or Garbage have a dirty and
5:00
a throwaway tub or Bowl to tidy up as
5:03
you go so that you don't have a huge
5:05
mess to clean up at the end so after
5:07
piping you can throw the piping bags and
5:09
tips in there and spatulas and bowls and
5:12
anything else you need to clean or throw
5:14
away for baking my mom taught me to take
5:17
all of the ingredients out before you
5:19
start so you know that you have
5:21
everything but I don't do this for cake
5:23
decorating because there are so many
5:25
waiting periods while the buttercream is
5:27
mixing while the frosting is set in in
5:30
the fridge or freezer while an
5:31
ingredient like melted chocolate or a
5:33
drip is cooling before you can use it
5:36
and these are perfect windows to find
5:38
whatever you need for the next stage of
5:40
your decorating process so be strategic
5:43
I think the most efficient way is to
5:45
make a list of the steps and to include
5:48
any pauses or waiting periods and
5:50
include what to do in those pauses so
5:53
here after the crumb coat the cake needs
5:56
to chill to set it and meanwhile I can
5:58
tint my buttercream to make the colors I
6:00
need and also make some stencils so that
6:03
I'm ready to frost the cake when it
6:04
comes out of the fridge with a timeline
6:07
like this you can be as productive as
6:09
possible and decorate your cake as
6:11
efficiently as possible for character
6:14
cakes you can sculpt to cake like this
6:16
one which is the most timec consuming
6:19
option or you can use layered stencils
6:21
to make a flat image of the character
6:24
which also takes a long time because you
6:25
have to chill the cake in between each
6:27
color if you work with fondant you can
6:30
make figures with that like these ones I
6:32
made when I had a cake shop years ago or
6:34
to save time use toy figures instead as
6:38
cake toppers spread buttercream or
6:40
melted chocolate as glue to attach it to
6:43
the buttercream frosting this is the
6:45
quickest option and honestly the toy
6:47
topper will probably have the best
6:49
resemblance to the character save time
6:52
in the days before a cake is due by
6:54
preparing part or all of the cake in
6:57
advance you can bake cake clay up to 2
7:00
months in advance and after they cool
7:02
wrap them in two layers of plastic wrap
7:04
like cling film or Saran Wrap and then
7:07
freeze them move them to the fridge the
7:09
night before you're ready to assemble
7:10
and Frost and decorate your cake or make
7:13
and Frost and even decorate your cake
7:16
and then freeze it by putting it into
7:18
the freezer for an hour to chill and set
7:20
the frosting and decorations and then
7:23
wrap it in two layers of plastic wrap
7:25
and then put it back into the freezer
7:28
you can leave it there for up to 2
7:29
months months move it to the fridge the
7:31
night before you serve it and 2 hours
7:33
before you serve it take it out and
7:35
unwrap it straight away while the
7:37
frosting is still cold and firm so you
7:39
don't damage it when the cake comes to
7:41
room temperature and you slice it it
7:43
will taste just as good as if you'd
7:45
baked it that day let's do a blind taste
7:48
test this is a cake that I baked and
7:50
frosted and decorated a month ago and
7:53
this one over here is a cake that I
7:54
baked and frosted this morning both
7:56
cakes are at room temperature now which
7:59
tastes better let's find out I'll need a
8:02
helper for this experiment this is the
8:05
previously frozen cake and this is the
8:07
fresh cake I honestly can't taste the
8:09
difference so if you're wondering after
8:12
freezing and defrosting a cake properly
8:14
there is absolutely no difference in the
8:16
flavor compared to a cake that was baked
8:18
on the same day I hope these 10 tips
8:20
will save you lots of Time cake
8:21
decorating for more tips and tricks
8:23
visit my cake school on British scal
8:25
bags.com where you'll also learn
8:26
hundreds of cake decorating techniques
8:28
and designs thanks for watching
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