New Cake Trend! PIPED BUTTERFLY SLAB (SHEET) CAKE | Tips on How to Fill and Frost a Slab(Sheet) Cake

[Music] hey guys welcome back to my channel for today's video we're going to do something quite different from what I usually do and that would be a slab cake or what some people would call a sheet cake I like the word slab cake better it makes it sound more trendy so we're going to call it a slab cake now just because it is a slab cake doesn't mean it can't be pretty and this is kind of a trend that's I'm noticing that um sometimes people are veering away from the tall tiered cakes in lie of doing um shorter more you know like the sheetcake idea or other desserts like um a stacked mering cake or you know there's they're going for other options so I thought I'd go ahead and show you how to make these really pretty this is not your old school sheet cake but by any means and what I'm starting off with is just a regular sheet cake um this one it is it has a lot of caramelization on it don't worry it's not burnt it's just this recipe has a lot of some not a lot of but some extra sugars in it and of course that's going to turn it a little darker where the cake meets the pan so that's why that's happening but I wanted to show you how I fill my sheet cakes try to make it a little bit less daunting and a little bit easier I'm taking taking an extra board I had torted it in half well first I took off the um the hump then I dumped it out onto the table onto my turntable and I torted it and I put that uh parchment paper on the board now if you're going to use the already uh the grease proof boards I would suggest doing that um I didn't have them so that's why I want to make sure that I put the parchment paper on there because that's going to help keep it from sticking to the piece of cardboard that I have there and once I had um simple syrup them I put them in the freezer is what I did this is another trick put them in the freezer so that for just uh flash freeze them so that they're easier to handle that is key guys don't be afraid to do that you're not drying out your cake your simple syrup is already in there and you're only putting it in your freezer for maybe 15 minutes it's not going to do any damage now and then I'm using a very thickened Dam cuz this is going to have a fruit filling this is a sparkling lemonade cake with a strawberry filling so I did a thicken Dam around the outside edge and I used that same thickened buttercream to put a layer of buttercream on the bottom now you don't have to use the thickened I just I had it right there just went ahead and used it and that's fine and that's going to protect your cake from getting soaked through on the bottom layer with that strawberry filling because it's thinner I mean it's a gel consistency but it's going to soak into your cake faster so that's why I like to do a little protective border on the bottom there with a thin layer of buttercream and I like to use my spatula I don't know if you caught that I did that there to kind of pull in your damned portion into the rest of the buttercream a little bit that is just making sure that that filling is not going to sneak out in between your thin layer of buttercream and your Dam now dam is just thicken buttercream and then I'm doing a thinnish thin-ish layer of uh strawberry the homemade strawberry filling and then since this top layer is Flash it's not even frozen flash chilled in the freezer we'll say that it's so much easier to put on top you don't have to touch the bottom cake it's not going to drag on there so that's key then I went in with I go in with some more of the thickened buttercream to just reinforce that that dam is pushed in there nice and then we're going to do a thin crumb coat always do a crumb coat even on your sheet cakes guys people tend to get it's a lot of surface area on a sheet cake and I think that's where people get intimidated or run into problems is when you don't take these little steps to make your overall project easier to handle so definitely do a crumb coat don't try to do this all in one coat you're going to get lost in your buttercream now I you don't have to worry about getting this perfect because you're going to do another coat on top of this but I find that this is where your foundation is laid for your crisp Corners try to make sure that you get those corners as crisp as you can even with your crumb coat take the extra 5 minutes to do that because that's going to help you with your final coat then I'm just smoothing it with my metal scraper I kind of go with the corners I go from the corner into the middle on a side corner into the middle and then I go from the other Corner into the middle and that way you're getting you're not dragging your buttercream from the edges too far into the middle I don't know if that makes sense it just kind of keeps extra buttercream on those corners and then for the final coat after it has been chilled again for another 20 minutes in your freezer or 10 minutes in the freezer 20 in your refrigerator I have my final coat of buttercream which is a very pale lavender purple and I like to pack that buttercream in those Corners first make sure you have plenty of buttercream in those corners and also make sure that your buttercream goes far enough I I kind of did a border around the top there before I filled in those sides because that's another Corner if you think about it that's another corner you want to make sure that your buttercream is packed in there and then fill it in between and then use your scrapers to smooth it down again from the outside into the middle from the outside into the middle and then once you get those sides and corners is good go into the top and go from the corners first I drag it in from the corners first on each corner and then I go for the sides that's just what works for me and now I'm doing the details and I'm just using two 1M I think it's two 1M tips and one French tip yes because I wanted the 1 M tip for the two different colors of the purple and then the French tip just used on the lighter the paler purple I did rosettes and then I did those little hearts and then just different types of piping to add interest into your your border around the edge and I like to do threes three colors three tips well that two tips but um three colors for sure and then at least three different types of piping to add interest onto what could potentially be a boring sheet cake really takes it up a notch then I had some of those they're nonedible but you could make chocolate gold spheres if you want to um but those were non-edible they're just regular cake toppers think about it as if you knew order plastic cake toppers or get plastic cake toppers from a bakery like a grocery store bakery everybody knows to take those off right nobody's going to eat those so don't worry about it just tell them about it then some more draes and then we had these these gold what would you call it mirrored decorations the happy birthday with a butterfly which coincides and goes really well with the other butterflies that I added now you can add those butterflies with a little bit of buttercream or even some piping gel to get them to hold in place and just eyeball it put them on there if you don't like them where you put them rearrange them and here's our final product I hope you guys learned something from this again this is not something that I done a lot as sheet cakes but they are kind of coming back and we need to move with the trends don't forget about the teared cakes never forget about the teared cakes please don't forget about the teared cakes but change it up a little bit and get some variation and I hope you liked it hope you learned something and we'll catch you on the next [Music] one [Music]

Channel: Sophisticakes By Mary

Views: 60,747

Keywords: cake, cake decorating tutorial, modern cakes, how to make a modern cake, modern sheet cakes, slab cakes, sheet cakes, how to make a sheet cake, making a sheet cake, modern piped sheet cake, piped sheet cakes, how to fill a sheet cakes, how to get sharp corners on a sheet cake, easy way to frost a sheet cake, buttercream, buttercream cakes, buttercream piped cakes, butterfly cake, making a butterfly cake, how to make a butterfly cake

Id: YuoP0HwIcpc

Length: 9min 3sec (543 seconds)

Published: Thu Mar 28 2024