Hi sis. I know you but you don’t know me😁 Just relocated from Nigeria to canada… My friend bought a class from you…. Your cakes are super beautiful and CLEAN so therefore when I grow up I must be like you 🥰🤣🤣👍🏽 Long story short,I want to buy ur butter cream class if it’s available for sale😉 New subscriber 🥂
@amakaadigwe13292 жыл бұрын
Keep the good work up. Love 💗 your work.👍👍👍
@cakesbyl.a2 жыл бұрын
Thank you so much
@sarahwilliams41242 жыл бұрын
I love your videos ma’am, very detailed. Can I please ask how do u achieve your white butter cream.
@mesolehelen60882 жыл бұрын
Add just one drop of purple gel food colour wen mixing.
@simonomodia92032 жыл бұрын
Nice video. But please I want to ask, where the cakes previously baked by you before applying the buttercream?
@cakesbyl.a2 жыл бұрын
Sure they were!
@user-tv9zb3hy7u18 күн бұрын
Please ma why is it that whenever I decorate my cakes and put in it the freezer it will melt back when transporting
@abijorohjuliet30552 жыл бұрын
I noticed you typed chill the cake after crumb coating, won't it be affected by condensation after applying the final coating. Secondly is it ameriac butter cream you are using or swiss meringue buttercream. Thank u. D cake is lovely
@cakesbyl.a2 жыл бұрын
Sorry for the late response, I work in an air-conditioned room...this prevents condensation
@hapinessuzoamaka17792 жыл бұрын
My butter cream dosen't go this smooth without hot water
@sharotjolly532 жыл бұрын
Did you first put it in the fridge before trimming off the top butter after having done the stripes
@cakesbyl.a2 жыл бұрын
Yes
@sharotjolly532 жыл бұрын
@@cakesbyl.a thanks dear for always responding back
@wednieprosper66502 жыл бұрын
Do you carry out online baking classes?
@cakesbyl.a2 жыл бұрын
Yes we do, you can reach us on Instagram via dm @Cakes_by_la
@adesanyarukayat88812 жыл бұрын
Waoooo, this is full buttercream class just without buttercream recipe 😂. Thank you so much for always sharing well detailed class. Please may I know the type of buttercream used?
@cakesbyl.a2 жыл бұрын
You are welcome , you can use any no crust buttercream like Swiss meringue , Italian meringue, Australian buttercream for any of these techniques