What size do you recommend for the disc? 1/4 or 1\2 ? Thanks for shating your knowledge!

@@patygon1429 Hi Paty! I use 1/2 inch size because I like more buttercream around my cakes. Now if you are covering your cakes in fondant, I like to use less buttercream so the 1/4 inch ones would work in that case. If you don't want to buy both, for fondant cakes, smooth a layer of ganache under the buttercream. The ganache will hold up firmer than the buttercream and you can use less buttercream.

@@Patdif thank you so much for your recommendation. I've order the 1/4 but i believe it's not thick enough. I might return it if possible or i would just have to trim the edges more. Thank you for sharing your knowledge it really helps for us who are trying to learn!

@@patygon1429 I typically use 1/2" but would go with 1/4" if you are covering your cake in fondant.

Awesome, thank you!

Llovelylady1, I'm so glad I could help! These are great discs to get a super smooth buttercream. I have them in a couple of sizes. :)

Thank you!

Hi Deb. The buttercream recipe is in the comments. It’s the first comment I believe where I added the recipe. Enjoy!

I'm glad you enjoyed the video, Liz! I do always use a cake card under the cake.

Thank you! The recipe is in my pinned note in this comments section. :)

Hi Eileen! When you take the bottom disc off, slide the off set spatula between the cake and the parchment paper to release it. Or if the parchment paper is still on the cake you can quickly flip the cake upside down and peel the paper off. Any dents from doing so can be smoothed out with a hot spatula. Hope that helps!

@@Patdif Thank you.

Hi Chiko! You can also use a bench scraper or buttercream smooth comb. If you would like a complete video on how to get your cakes solid and ready for fondant, I have a free workshop on this very topic. You can find it here >>> www.pattydifondi.com/registration-page-be9b79dc-984e-4bd8-8dc5-fa4e3c106ce8

Hi Monique, the link to the recipe is in the comments. It is very silky!

🙃I’m looking for the buttercream recipe, I see here that it’s in the comments, but this is the only comment so far 🤔 Thank you 😊

@@delmykimbrough4538 Swiss Meringue Buttercream Recipe - www.epicurious.com/recipes/food/views/decorators-buttercream-icing-109260

@@PattyDiFondiCakeArtInstructor thank you so much Patty! 💝🌹

@@delmykimbrough4538 You are welcome!

Hi Dana, It is not stable for warmer weather or an outdoor wedding because of the high content of butter. I use an Italian meringue buttercream for warmer weather events. Patty

Hi Deb! I actually have a KZfaq tutorial for the Swiss meringue buttercream on this channel. Here is the link: kzfaq.info/get/bejne/buBdpKd-mpvcZ3U.html