Turning a $20 Grocery Store Cake into a $500 Wedding Cake!

don't really have a plan as to how i'm going to turn a sheet cake into wedding cake but i thought it would be a fun crazy idea i accidentally dropped this one on the floor when i went to buy it at the grocery store and they were like oh no no don't worry i'll get you a new one i was like no no it's okay they were very confused as to why it was okay that i had an all damaged and smudged birthday cake but i figure i'm gonna scrape off the icing anyway so why throw it out my goal is at the end of this to have a really stunning wedding cake like an expensive wedding cake oh it's all yellow there's like barely any white oh my god i don't know if we're gonna use much of this icing because it's all colored i might have to just use extra white icing but i was thinking wedding cakes are like the most extravagant cake there is like if you're gonna like they always are the most expensive the most extravagant i thought what is the least extravagant and that's like a slab birthday cake at a grocery store so can you take one and turn it into the other so this is the only bit of white icing the rest is colored which i'm surprised i thought there was only like a little bit of colored icing in these things apparently a lot of it is and i don't know who leveled these cakes because like look at this corner look at how much lower it is from this corner my thought is i'm gonna try to cut out six inch rounds and eight inch rounds if i can get that out of it this is supposed to be a nine by 13. this is eight inches so clearly that's not nine inches i was hoping that i can get that out of it corner to corner but i can't this is definitely becoming a bigger challenge but you know what it's okay i'm not afraid of a little bit of a challenge it's gonna be fine okay that works definitely a lot smaller than i wanted it to go but hey maybe this is better because before if i cut it out of the corner i'd have these droopy cornered edges because all of their edges are very droopy whereas this it's gonna be a lot straighter i don't have that much experience making wedding cakes i've made a few i know a little bit about making wedding cakes but like this is probably the third wedding cake i've ever made oh no no stop it stop it and sure that one doesn't do it hopefully i'm cutting straight i feel like i was going on an angle there oh my god it's going to be the worst if i go to stack these and they're like the cake scraps i'm thinking about making like little parfaits with them i feel like this is a craft project but with cake can you feed me i don't want to get my hands no i'm not gonna feed you but i don't wanna get my hands sticky oh no you got to come in frame [Music] [Laughter] this is not my job they take a bite they go there you go i'm trying to make a cake why is this the only tier where it ripped off i got that cake and that cake to make a tear and then i've got this cake and this cake so i've got this small cake board because when you tear cake you need to have the structure in it so that way it doesn't fall apart and get all droopy on you so i'm gonna put this one on here so i can start crumb coating it and fill it on this one because in between these two layers i want to do like a really yummy filling in each cake that's gonna have a different flavor i'll decorate this one on its final cake board i'm gonna use a big one because it's gonna be easier when i go to smooth out the cake even though it seems like super large and extra and to make sure the fillings don't squeeze out of it i've got all this extra icing i took off the cake that i can create this moat to kind of hold it all in i'm just really hoping that these cakes don't slide around because i got like a custard and strawberry filling like custard is very soft almost like pudding so i can see it wanting to slide and the other layer i'm doing a lemon curd with fresh raspberries so both of them were going to be like slippery icing so everything's just like not gonna wanna hold the structure which typically you need a wedding cake too i really think that those flavors are gonna work and it's gonna add to the cake there's not much i could do with the flavors because obviously it's just like vanilla cake and vanilla icing but at least that's gonna add that like i don't know i find like fresh fruit and cakes help amp up the flavors and then the cream and everything just because wedding cakes always have i don't know i feel like more special special flavors than just vanilla i'm still using the icing that came with the cake the ice cream off trying to crumb coat it trying to fill it trying to do as much as i can with that i was hoping i could ice this entire cake with that icing but like they were mighty skimpy on that icing this no longer looks like a grocery store cake right we've got a pretty nice tall i like the height because like wedding cakes always have height to them i'm so thankful that i awkwardly ask the cashier if they sell extra icing on the side because they do and this whole tab was like 11 bucks and i'd be completely screwed right now because this would end up being a naked wedding cake because i did not have enough icing not at all enough to like fill it enough to crumb coat it but i need more to ice it so i'm gonna do the top tier this like kind of pink with like a little purple undertone to it and then the bottom tier i want to do like a dark navy gain dark colors is so hard you have to add so much food coloring so i'm gonna see how dark i can go really feeling these colors i think they're gonna look nice together i just didn't want to do well actually not i did kevin didn't want to do the classic wedding color which is just like white with flowers he's like that's too easy let's try to do like a trendy modern different wedding cake yeah like so boring it's just like a classic wedding cake but it does make this more of like a dramatic difference from like the white slab cake so that's what we're doing now i just need to try to like perfectly ice them before i tear them i haven't tiered a cake in years i want to say years i don't remember the last time i teared a cake i think i made a video of tearing a cake and that's probably the last time i tear because i don't make tiered cakes my goal is just to ice the cake perfectly smooth or as smooth as i can get it without going crazy [Music] these are like bubble tea straws and this is what you can use to your cake you can also use dowels and i'm not going to use a lot because the cake is really light so i think i'm only going to use three and you just have to stick them down into the cake cut it level and now since that cake has a cake board underneath that that little silver one that i did once i've tiered it the weight is gonna be on the tea straws and on the cake board and not on the cake itself not on this cake so it's not gonna like collapse kevin this is your fault this is your fault i was like see how unlevel this one is usually i cut all three at the same time the same height he's like yep you've had problems getting level that way you usually cut them too sharp but then they're all the same height i don't want to do this at all i hate tearing cakes for these reasons usually when you do it's fondant you can kind of if you put your hand on it it's no big deal or even buttercream to put your hand on you can kind of smooth it back out if i touch this when i go to tear it my whole hand print is just gonna be smushed into the cake and it's gonna be impossible to repair i'm gonna drop it i'm gonna drop it kevin why am i so nervous i feel like i've built it up i've built it up too much kevin don't make noises kevin it's a little off scattered i think i need to fix the centeredness of it but like not bad who tears the cake with whipped icing this little envelope was sixty dollars for gold leaf i have never worked with gold leaf before but i thought it would look stunning with this cake so we're gonna figure this out together because i have no idea how to work with it but it's just super expensive i had no idea is that costly i think you just was like sticking on the cake i seen some people do it with like paint brushes i've seen other people just like you know they just kind of like dab it onto the cake dab dab dab dab dab maybe i should test this on just like buttercream on the table before i start like smashing against my cake oh see that kind of worked first time doing gold leaf and i'm already a master i love it it's so pretty okay i'm obsessed with the gold leaf and apparently there's like two dollars we're like add it up there's about two dollars of the gold leaf on there so that's not too bad and i bought the orchid and these roses to be able to do flowers on it i'm really sad that we're going to chop the work it up and i feel like it's going to be really pretty and then i'll just rebloom with fresh flowers any time that i've worked with them you have to be careful because obviously it's a plant and usually when they grow stuff like this they use pesticides and you don't want to just stick them right into the cake so what i've learned is you're supposed to snip them nice and short and then cover it in this floral tape and that's going to help protect it it's not that sticky but it's like as you pinch it tight it sticks to itself see pretty and you just get to stick them into the cake so i'm going to do the rest of these and then put them all onto the cake [Music] hi there i just sent over a picture of a cake i wanted quoted yep it's that one okay awesome thank you so much i appreciate it okay bye 450. my grocery store cake is worth 450. oh god it's so beautiful please like and subscribe because this was a lot of work and without further ado here's the grocery store wedding cake you

Channel: The Icing Artist

Views: 9,451,016

Rating: 4.8990364 out of 5

Keywords: wedding cake, diy wedding cake, grocery store haul, easy, how to, this to that, turning this into that, how to tier a cake, how to ice a cake, how to ice a cake with square edges, wedding, bridal, shower, classic, elegant, gold leaf, trendy, viral, the icing artist

Id: ll3hfYj9Bco

Length: 10min 5sec (605 seconds)

Published: Thu Sep 17 2020