Thank you very much for the suggestion!

Thank you so much for supporting our family business! Let us know if you have any questions at all! info@cakesafe.com and 401-378-8766 Warmly, Rachel

Let us know if you have any questions at all! :)

Hi Kayleigh! Thank you so much for the message. You can find our Acrylic Scrapers on CakeSafe.com. Here's a direct link to all our Cake Combs and Icing Scrapers. You see Juli using our 8 inch tall Quad Icing Scraper in this video. Let me know if you have any other questions. www.cakesafe.com/store#!/Icing-Scrapers-and-Cake-Combs/c/34634576/offset=0&sort=normal Warmly, Rachel

Hi Brittney! Thank you so much! Let us know how you like them. The turntable is actually from Ikea. They sell it as a Lazy Susan.

It’s helpful to warm it. If you go to the 2:10 minute marker of this video you see Juli warm it. You can also find her recipe in the link in this video’s description: kzfaq.info/get/bejne/j713pbOmtNLQg4k.html

We don't have a lot of personal experience with American Buttercream, but from what we've tried, warming it does help a bit. However I've found that adding some heavy cream and hand whipping helps. You sort of press the air bubbles out manually. A lot of our customers use American Buttercream though, I'd say about 50%. Some customers who use American Buttercream and share a lot of videos using our disks on social media are @mmmdessert and @bakingwithblondie. They're both on Instagram.

CakeSafe, LLC., thank you so much! I’ll check them out. I read in the comments on another one of your videos that a cake with SMBC has to be refrigerated until a couple hours of serving, and I just don’t have fridge space, and wasn’t sure if peeps wanted a cake they had to keep refrigerated almost the entire time. If I read correctly, it can be left out for up to two days? So what do you tell customers about cake storage?

Hi Sam, That might have been the comments on a video about The CakeSafe Transport Box. You want to refrigerate your individual tiers iced with SMBC for sure. That will set the icing. Then once you stack the cake, it can be left out for a couple of days depending on the temperature of your home or kitchen. Same goes for single tier cakes. It's better to set the icing by refrigerating so that it doesn't move or shift. You could give unrefrigerated single tier SMBC cakes to your clients, but they would be damaged much more easily than if you had refrigerated to set the icing. Let me know if you have any other questions. You can also email info@cakesafe.com Warmly, Rachel

I use American buttercream with my cake discs and have for about 3 years. I warm up my American buttercream in the microwave for about 10 seconds until it get a little more smooth every time and I get very smooth cakes

It depends on the temperature. The melting point of butter is between 90 and 95 degrees Fahrenheit. So the icing will be ok in the 80s.

Okay, Thank you! Also, do you have a suggestion for a recipe that's like really stable for humid weather? Would shortening be a good replacement for butter in Swiss buttercream?

You could substitute up to 50 percent of the butter for shortening, but we wouldn't recommend any more. If you did that, it would make it more stable. Do you have a CakeSafe transport box? If you do, there is no issue at all with transporting a Swiss Meringue Buttercream cake in 100+ degree weather. The CakeSafe will keep your cake cool for hours. If you have any other questions email info@cakesafe.com or call/text 401-378-8766. Thank you!

@@jasmineg8513 The regular 10x confectioners sugar won't do it. U need to buy the hi-ratio butter /shortening for your icing. I love it. I will never go back to regular butter after using the hi-ratio.

Absolutely! It’s easiest to use a stabilized whipped cream recipe, or ice the top after the sides. If it’s not a stabilized recipe it might not be strong enough to hold up the top disk.

It's Swiss meringue buttercream. You can watch a video of Juli making it here: kzfaq.info/get/bejne/j713pbOmtNLQg4k.html

@@CakeSafeLLC I make that but my clients don’t care for it - said butter taste is too strong - but thanks

Hi Barbara! Thanks for the question. Yes, Juli always uses the .5 sizing for her cakes, but they don't shrink much. It's important to measure your cake before purchasing disks. For example, if your baked cake measures 6 inches and you're making a buttercream cake, I'd suggest the 6.5 inch disks. But if your baked cake measured 5.75 inches, since it's common for cakes to shrink when baked, I'd recommend the 6.25 disks. Let me know if you have any other questions. Warmly, Rachel

It is Swiss Meringue Buttercream. You can find the recipe here: www.cakesafe.com/store#!/Julis-Swiss-Meringue-Buttercream-Recipe/p/408707208

Hi again! Yes, you can use Italian Meringue Buttercream with our Acrylic Disks. The first video that you commented on showed Dani using Italian Meringue with the disks. Let us know if you have any other questions. Thank you! Rachel

شكرا جزيلا لك

Yes, definitely use the dowel. And you can still use your level too. Also try to use featherlight pressure when using the icing scraper. Don’t try to remove all the buttercream in one or two swipes. Go around a few times. This will help prevent the top disk from shifting too. Feel free to email me at cakesaferachel@gmail.com if you have more questions.

@@CakeSafeLLC thank you for your response and tips!!

Hi there! All of our other videos are filmed horizontally, but KZfaq has recently released the feature of having full screen vertical videos. Since most KZfaq users are on a mobile device it's easier to watch videos vertically. We'll keep switching up videos so some are vertical and some are horizontal depending on what we're filming.

Thank you for the comment. That is why we filmed this tutorial. Bakers who do not chill their assembled cakes before icing need to stabilize with a dowel as they ice. Juli's typical procedure as a professional baker does not include the dowel, but our customers have been asking her to show how to use the Acrylic Disk's center hole. Our customers include professionals, but also lots of home and hobby bakers. And of course you do not need to buy Acrylic Disks if you are happy with your icing procedure without them. For home and hobby bakers the Acrylic Disks allow them to get professional results. For seasoned bakers the disks save them time.

Can you do a video using disc’s with tiered cakes. I’m trying to figure out if I need and two for each size tier or just for the tops. I thing cardboard rounds would work well too.