I would say "everyone loves that" lol

@@mochiibiiii true

I love scraping it off too

I’m never straight in fact, I’m lesbian

Me too I am actualy gay🏳️‍🌈🏳️‍🌈

Hey did someone say not straight? 🙋 😁

Thanks love

Thanks love. I appreciate that

Thanks love

I use the Wilton buttercream recipe. The consistency is changed by how much milk you use.

It’s full of cake and cream 😂

Me, too!

I use the Wilton colors that come in a jar. They are a concentrated paste, but all you do is just stick a toothpick in them, then put it into your frosting. They color nicely, & don’t dilute the consistency of your frosting! If you use regular food colorings that are liquids that come in bottles, they’ll dilute the consistency of your frosting!

@@JaimeDornanLady thank you!!!

I have it on here. It’s easy Swiss meringue buttercream by Mimo

Amazon. I have a store front. It’s under cake tools

Hello. I used boxed cake follow directions, add an extra egg, use milk instead of water and bake at 325 instead of 350

@@BakeMyDayMimo Do you have any decorating class or tips and hacks I could use,and do you know any bakers that have online classes or something like that?

Thank you for responding to me it means a lot!!!🥹🥰

@@pinkpieapplejack4001 I’m not sure what Mimo does, but Michael’s has Wilton cake decorating classes! I took those. We only met once a week for approx. 4 -6 weeks (sorry-I can’t remember how long they were.), & they’re not very expensive. You bake a cake ahead of each class, & make however much buttercream they tell you to bring in the consistency they tell you. They were a lot of fun, & very informative!

@@JaimeDornanLady Thank you

The cakes are either on a cake drum (as in this pic) on top of the turntable or on a cake board (smaller and not as heavy as a cake drum). She uses a large offset spatula to slide under the board/drum and lifts it off. Hope that helps!