Don't Tell Charles

Baking is a science, so weighing ingredients is a must for me. This ensures consistency in your results.

The leftover half-ish egg gets used in something else, normally my cooking 🍳.

Do you weight your eggs?

We know banana and salted caramel is a match made in heaven. But banana and coffee? Next level 🤤.

Find the recipes for this banana, coffee and caramel cupcakes inside my baking course. The Versatile Baker.

Comment ‘TVB’ for link.

It’s not about right or wrong, it’s about what feels good for your body.
Cake Smarter, Not Harder®️.

Follow for more ❤️

Toasted Italian Meringue, but make it extra toasty 😍

You’re ready to Cake Smarter, Not Harder®️.

Comment ‘BCM’ and i’ll send you the link to my course , Buttercream Cake Mastery so you can stop wasting time on long winded processes.

No one tells you about posture when they’re teaching you how to ice a cake, so let me.

Remember, Cake Smarter, Not Harder®️. Take care of your body.

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There are many ‘correct’ ways to ice a cake. For me, it is less about correct techniques and more about efficiency. How can we achieve the same result with the least amount of efforts possible?

That’s what my Cake Smarter, Not Harder®️ systems are all about.

Comment ‘BCM’ and i’ll send you the link to my course, Buttercream Cake Mastery so you can stop wasting time and make confident decisions in the cake kitchen.

We tend to focus on the thing in front of us - the buttercream and the cake and forget that the room temperature plays a vital part in how the buttercream behaves.

Remember, a cold environment can set your buttercream while you’re working with it and vice versa a hot environment can soften it.

Getting your buttercream cake right isn’t so much about technique as it is making sure you set it up right so when you start piping and covering you don’t run into issues.

I teach all of this in my course, Buttercream Cake Mastery.

Comment ‘BCM’ and i’ll send you the link. 🫶

One thing I want to reiterate:

➡️ Only manipulate the amount of buttercream you need. Yes, this requires you to know the amount of buttercream you need to begin with but that is a simple task (if you use my buttercream system even better because I already worked all of that out for you).

Please don’t warm up the whole mixer bowl of buttercream you’ve just made if you’re just going to use 1/3 of it. It’s a waste of time as it takes longer to warm up and mix a whole bowl. Also, if you need colder buttercream for other cakes, you’d have to cool that buttercream that you just warmed up for no reasons. 😐

Our motto is Cake Smarter, Not Harder® so you can trust that I consider EVERY SINGLE THING to save myself time. I don’t do anything without a reason behind it.

Everything you need to know about mastering modern buttercream cakes is in my course, Buttercream Cake Mastery (link in the comments).

Otherwise, keep following along for more buttercream tips! 🤗

🙏Pls, no more filling up the whole mixer bowl with buttercream and mixing it on low for twenty years to get smooth buttercream - unless you’re going to use up that whole bowl.

It’s a waste of time and a waste of buttercream. The reason why that trick works is because mixing buttercream on low for that long allows it to soften up.

The Cake Smarter, Not Harder™️way is to get to know your buttercream - Swiss, American, DTC, doesn’t matter the type.

Just get to know the consistency at different temperaturess. Then get the buttercream to that consistency by manipulating the temp.

That’s it.

I’ll show you what I do to manipulate the temp in the next video.

If you want my whole buttercream cake system, check out my course, Buttercream Cake Mastery.

I’ve left the link to the course in the comments ❤️