Today, we're going to be taking a look at
five mistakes you definitely want to avoid, before decorating your cake. Make sure to stay with me, because I'll be
sharing a bonus mistake later in the video. If you're new to my channel, and want to learn
the basics of decorating amazing cakes and cupcakes, make sure to subscribe, and hit
the bell to be notified when I upload more tips, tricks, and tutorials. So let's jump right in with our first mistake. Mistake number one is allowing your cakes
to cool in the pan. Without getting into a whole lot of science
behind why this happens, simply put, if you leave your cakes to cool in the pan, chances
are you will not be able to remove your cake from the pan, so just don't do it. Mistake number two, leaving the dome on your
cake. The process for removing a cake dome is called
leveling. Now this can be done with a serrated bread
knife or a leveler tool, and I'm going to show you really quickly how to do that. To level your cake with a small leveler such
as this, you want to make the adjustment for the height. Once you have that figured out, you are going
to hold the leveler or upright and slice through the dome. Once it's cut all the way through, you can
see that the dome of the cake lifts off very easily and reveals a nice surface to the top
of your cake. Mistake number three, forgetting to pipe the
barrier when filling your cake. Now, if you place a layer of cake on top of
this, your filling is only going to spill out of the side, so make sure that you pipe
a barrier not on the edge, but slightly in from the edge before placing your filling
into the center of your cake. Mistake number four is icing the sides of
your cake in long horizontal strokes. Now this is a mistake that I've seen quite
often on social media. In order to get the best results when icing
the sides of your cake, you really want to hold your spatula vertically, and instead
of trying to ice the entire side at once, you really want to work in two to three inch
sections as you go around the side of your take. Mistake number five, skipping the crumb coat. A crumb coat is a thin layer of icing that's
meant to encapsulate any crumbs that may have fallen off of your cake from this initial
icing process. You definitely do not want to skip the crumb
coat if you're working with darker colored cakes. So for example, chocolate cake, red velvet,
carrot cake, spice cake, any of those cakes, and that's because the crumbs are a lot darker
and they could potentially be harder to cover up, especially if you're using lighter colored
icing. So remember that bonus mistake I've mentioned
earlier? We're going to get into that right now. The bonus mistake is icing your cake with
icing that is way, way too thick. Doing so will tear your cake apart. When you go to ice your cake, your icing should
be thin and have a whippy texture, but never watery. So these are the six mistakes I just saved
you from making, all before you even started decorating your cake. But I want to hear from you, comment below
and tell me which of these mistakes you've made in the past. I will admit I am completely guilty of skipping
the crumb coat on quite a few occasions, but what is it for you? If you enjoyed this video, hit the like button
below and let me know what other topics you would like to see. Also, don't forget to subscribe to my channel
for great cake decorating tips, tricks, and tutorials. Until next time, thanks for watching.
