Everybody. Thanks so much. We still got a few people filing in but thanks everybody for joining us on this memorial day to learn how to make
A beautiful cake with Megan doctor from the sweet tooth fairy. And thanks, guys. We see everybody signing in. We're going to give everybody a minute to be able to join us. We've got Megan here from sweetie fairy.
Guys chime us in the chat. Let us know where all your from we're excited to see where everybody's baking from today and
What you guys are going to be making with us, let us know. Oh, we've got North Carolina, Ohio, Mexico. All right, we've got we've got people from all over Utah South Florida, California. Oh my gosh.
Megan, it looks like we've got coast to coast, including including
Above and below us. We've got someone from the UK.
We're all we've got everyone here today with us.
Awesome. Well, thank you guys so much for joining us again. Looks like we've got most everybody here.
We will be recording today's class. So if you have any questions. If you get stuck, or you want to watch Megan Do something again with her magic.
This will be on Michaels comm slash classes tomorrow and it you'll be able to go back and watch as many times as you want.
We'll post the link at the end of the class, just to remind you guys but don't be shy. If you have any questions, feel free to message us in the chat and we'll, we'll have Megan kind of help walk us through it as we go. So I'll turn it over to you, Megan lead let you walk. Everybody through
Okay. Thank you guys so much for being here today. Happy Memorial Day. And a special thank you to any of our military families.
Such an awesome day. And I'm just so happy that you're here hanging out with us. So I just wanted to give you a super brief.
Background In case you're like, Who is this girl. And why is she teaching me how to use case. But I am a life long and cake baker, decorator. I've been doing it since I was a little girl. It's something that I had was always a hobby for me it was a creative outlet and about
Almost 15 years ago I just started a little company out of my basement kitchen here in Utah, and I'm now several years later we have several locations here in Utah. We franchised our bakery concepts and I've had really awesome opportunities to be on Cupcake Wars and Food Network and
Rachael Ray show just really awesome opportunities to help people celebrate their special moments in life by making fun and delicious foods. So I'm glad you're here.
And hey, Megan.
I just want to let you know I think you're coming across a little quiet. We got a few people who are having a hard time hearing you. So maybe we want to use that mom voice today.
Okay.
That's better.
That's better, if I can. Okay. All right. So anyway, I was just rambling and saying thank you for being here. This is something that I have loved and done.
Really for as long as I can remember. And it's been a dream of mine to have products on the shelves Michaels a store that I grew up going to all the time to find stuff that I could use in my kitchen to make fun thing so
Let's get started. What we're going to do today is I'm going to show you how to make an ice cream come drip Kate.
And I don't know if you've seen those before all you know on Pinterest or online or whatever. But it looks like
There's an ice cream cone and it's just kind of melting all over the top. So I'm going to show you how to do that. It's actually a very simple technique. If you have the right tools. And, um, let's just go ahead and get started. So I'm gonna grab I
I love to wear and disposable gloves because my hands tend to get pretty messy. But what I like to do is always have them on and
One thing that I went over last time. I'm just going to kind of briefly go over some of the assembling of the actually one of the things that I love to do that is so helpful when you're
Decorating cakes is to bake the cakes well in advance so that you can put them in the freezer.
Saran or, you know, clean wrap them, make them airtight so that they don't dry out in the freezer. But what that does is when you start to decorate it, it's so much more firm. It has
Such a strong structural integrity that is not going to like wiggle over, it's not going to fall apart. And so that's one thing that is so helpful. One other little trick that I like to do with my turntable and if I can find it is just take a little bit of tape. Make it tapering
On the bottom, if you were if you have like a non
Like a slip map you can use one of those two, but I just like to take a little bit of tape, put it on the bottom so that when I'm decorating it my cakes. Not going to slide all over
Alright, so I have my cakes right here I have baked well in advance. They are frozen.
I just taken them out so we can get started. I'm going to start with a tiny bit of frosting on the bottom and just think of it like glue
That's really that's really what the frosting is doing at this point is acting like a glue so that when you put your cake on to your cardboard cake circle. It's not gonna, it's not going to move all over. It's going to adhere to it. And next
You can just take some. You don't have to do this with a piping bag. You can just scoop.
Some frosting into the middle. I'm actually going to show you like a fun filling that we're going to do today with some of the components of the ice cream cake, but all I do here is take and squeeze this frosting and make a ring.
Around
The edges of the cake and why this is important is, let's say you're using a filling. That's really like jet jiggly or it's a different consistency, then
Your frosting that you're putting in the middle. This makes it so that when you place your next case on top. It's going to set. It's not going to jiggle and wiggle all over the place. So one of the things that I
One of the things that I thought would be fun. And since you know we're doing an ice cream drip cake is I just took some of this classic vanilla buttercream frosting.
And I have some extra pieces of that cone. This is just like a waffle calm and this is where it's fun for any kind of feeling, you can just get creative and take, you know, whether it's sprinkles or, you know,
Chocolate chips are your favorite candy and kind of chocolate up, you can just do whatever
To add interest and deliciousness to the inside of your case. You don't have to make a brand new filling, necessarily, you can just use the frosting that you've made for the cake and just add a little bit of inclusions and then you have
Just kind of a fun and delicious building. So I've kind of just plopped that in
And now I'm going to use this turntable really to my advantage because I'm going to spread it out. Spread it around.
Whoops. Can you see the cake on the shot down. Okay.
Just going to keep spreading
Kind of just try to give it a nice even layer so that when you put your next layer on his level.
Okay.
Hey man, we've got a couple questions for you.
Yes, and people are very interested to know what kind of cake. You're using today.
Okay, so I am using a, like a confetti cake, so it's a vanilla cake and it's a basic vanilla cake recipe and it just has some rainbow sprinkles inside. It is super popular and and I'm just a very fun like celebrate Tori flavor that I feel like young and old can totally appreciate
Okay.
So here you can see I have my cakes my cake layer stacks and I'm kind of just giving it like a gentle press down to make sure that the bottom of the cake is adhering to the filling, which
It will because because there's frosting on it. So then what I'm going to do. Again, you don't have to do this.
crumb coat is what this next step is called. You don't have to use a piping bag. You can very simply.
You know, let's say you made your frosting and you had it in your mixing bowl. You could very easily just take some out and apply it to the sides, but since I already have some in a fighting bad. I'm going to go ahead and use it.
So I'm just gonna squeeze my bag and spin using the turntable is I go to get some frosting on there. Oops. Look at that.
I suppose too hard and my tip came out, but that's okay. We'll keep going.
Hey, Megan while you're doing that. We've got a couple more questions, if that's okay.
Yes, please. Awesome. So one question from Susan was asking how do you make sure that your cakes are level.
So there are a couple things you can do. There are some cake leveling strips that you can bake with where you basically
Get them wet and like wrap them around. In fact, I believe there are some at at Michael's I want to say that's the last time I bought them they last forever.
And or what you can do is after you've makes your cakes and they're still in the pan. You can actually take a knife that's longer than the width or than the circumference
Radius. I don't know, some science Eastern that's longer than your cake pan and you can just kind of shimmy it off so that you keep the blade touching both sides of the parent at all times.
And it levels it off. If your cake, isn't that big right let's say it doesn't isn't over, filling of the I'm in your pan when you take it out.
You just need a long story. The knife and you got to give it your best like get down on its level and just try the best that you can to make sure that it that it is level.
One other thing I realized that's more than a couple there's there's several techniques that you can do one other thing you can do is if the cake. So once you take it out of the oven.
Let it sit for probably 10 minutes or so. So it's not piping hot sell and then take your knife and kind of release it from the edges and then you can actually just flip it over on to a flat pan so I wouldn't use like a plate I would use like a cookie sheet or some sort of flat.
Flat level that you have and and just leave it on the top because the cake at that point when you take it out, it's still hot, and it's still manipulate double. And so if you set it on top of itself in the pan. It's gonna
It's kind of kind of smushed to be flat on the surface, but it's on it. I hope that makes sense.
Of that being said, thank you. Yes. I think the other question that we have, we've seen a couple times as what kind of icing. Are you using or what kind of icing. Do you recommend for what you're doing now.
Okay, so I use a classic like American buttercream and i i
I will share the recipe I shared it with the last class. I'm not sure if we've been able to like post it yet, but
Um, I've it's a it has cream cheese in it. So I guess it's not like appear buttercream, but the recipe that I shared is is similar to one and that I'm using right now and it's pretty much just butter cream cheese powdered sugar, milk and a little bit of extracts
So awesome. Okay.
So, this you can see is a very, very sloppy a crumb coat and a sloppy crumb coat is perfectly fine. That's exactly what it's supposed to be.
It's a scrappy layer frosting meant to trap the crumbs. It doesn't need to look pretty and what you do at this stage as you go and you put it in the freezer and you allow it to set up. I leave it in there.
For no less than probably half hour so
You can, at this point, like if you're making your cake for an event that's several days away or maybe even like next week, you would just want to saran wrap this
And make it airtight and you can leave it in the freezer. At this stage, which is awesome because
You know, if you only have time to get to this stage, there's no worries you can come back in a day or two and then start the decorating process, which is great. So, excuse me for one moment, I have to go grab my TV magic cake that has been in the freezer setting up. Um, so I can
So I can go on to the next step with you guys so
And let's see.
Hey, Megan, if somebody wanted to put it in the fridge versus the freezer with that chill it enough to work with.
Yeah, that's totally fine.
Awesome.
So bear with me one moment. I apologize, it'll take me about 30 seconds just to go grab the cake from the freezer. Maybe if there's some questions, you can team up for me for winning get back
The one moment.
Alright.
Okay, sorry about that. Thank you.
For your patience.
to redo my little
redo my tape tricks, because it's a new
New cake.
Okay, where there's questions at this point but
while I was gone. Yeah, absolutely. I've we've got some people that have questions about the length of time that you're freezing or refrigerating any recommendations there as far as how long before you get to icing.
So I would make sure that it's like no less than 3030 minutes and the fridge is fine. What you're really looking for when you're letting the crumb coat set is just that it's that your frosting isn't tacky to touch that it's dried right so that
That's just the best texture to have your, your frosting at. That's the best stage. And again, you can
You can have it crumb coated. You can have it in this stage four weeks if you needed to just so long as it's airtight so whether it's like a nonstick
You know, like a clean wrap or like an airtight container and you for sure would want to keep it in the freezer. At that point, not in the fridge.
If you're doing it for that long, but I would say on the on the low end at least 30 minutes to really just set up and then this is I have already
Gone over the crumb coat and this is just what you're looking at now is the case that I frosted after I had Chrome coded it and then smooth out the science that makes sense.
That does thank you for walking us through that.
Okay.
So here is our cake. I'm actually, let's see, trying to decide to skip some of the stuff over. Now we're going to kind of move already to the fun decorating portion of it and
I'm, I'm going to move on to starting to make the like ice cream portion of an ice cream drip cake. There's a couple different ways. Again, that you can achieve the like actual ice cream ball. Let's say you make the cake and
You did like a six inch cake and you had some leftover batter. You could scoop the batter into just like a little loaf pan or into cupcake liners, or whatever you whatever you have available. And then you could essentially just make like a
Like a cake ball out of the leftover cake, so you would just make some frosting in with it kind of make like
A dough and you could form it into a ball, put it in the freezer and then let it, let it set up.
Place it on the top. So that's one way you could do it sometimes if you're using like a store bought cake, though, and you're making eight inch round, you're not going to have leftover cake.
In order to make the cake ball. So what I'm going to show you today is just how to do it with some rice cereal marshmallow treats and
It's so, so simple, so easy so delicious. I say this is actually one of the like easiest recipes to make the little crispy rice treats, but it's the most sad because it's so small you don't get to like
Eat on it for the whole day you know anyway. So, all right. So what we're gonna do. You're just going to take a bowl, you're going to take one tablespoon of butter, and you're going to put it in the microwave for about 1515 seconds 15. Let's see.
I know everyone's microwave is different. You don't want to put it in so long, so that it like gets Brown, but you just want to get it in there long enough so that it's melted.
Then you're going to take. I've already kind of pre measured these
You're going to take one and a quarter cup of
Crispy rice cereal. Okay, so my daughter needs. Just a little bit.
And you're going to take one and a quarter cup of excuse me of my mini marshmallows, you get, you know, find these anywhere and
You're going to put it in with the melted butter and I'll show you. I'm going to spin it around stirred around so that you are melted butter kind of coats these mini marshmallows.
He wears me right there we go.
So I'm putting in the mini marshmallows. I'm stirring them together to kind of quote them in the butter.
And I'm going to pop them back in the microwave for about 30 seconds just like this.
Hey, Megan, how much butter. Did you use again.
One tablespoon
Perfect. Thank you. Yes.
So just
Everyone okay
We're good. How's the cake.
I'm
Sorry about that, guys, my little trusty I tripod went for tumble. Let's see.
Here we go.
Okay, are we back with the overhead.
Here we go.
We good.
Yep, we can see you and the cake.
Okay, so
You can see I put those marshmallows in for about 30 seconds.
And I'm just spinning them around.
These ones.
You want to make sure that they're melting all the way I'm going to put these back in for about
15 seconds or so, just because they were trying to clumpy
And and then I'm going to add one and a half cups of crispy rice cereal. So it's one tablespoon of butter melted in your ball and you add in one and a quarter cup of marshmallows mix those together and then you add one and one half cup of the crispy rice cereal.
You just going to turn around.
I'm sure I'm sure this is not new to any of you.
Okay.
So here we have our crispy rice cereal at this point. What I like to do is take some nonstick cooking spray
And I'm actually going to use these dishes. These are different size.
Technically, they're called dishes. They're different five scoops. I use these or everything for Cupcakes for frosting.
Sometimes for savory foods, if I'm making them at home and I want equal portions. These things are amazing. So you can end. You can find them lots of places. So I just give them a little spritz of the nonstick cooking spray
And then I take my
I'm crispy right marshmallow he cereal and I pack it in
Oops, let me move this over on the side that's a better
Better shops.
Okay, and then you just squeeze and release. And you have this perfect little mound of crispy rice marsh smelly deliciousness.
Now you're going to see here in just a minute I opted to choose different kinds of ice cream cones. So I'm also using different sizes of these dishwashers these scoops so that we have just a little bit of variety. Little bit of
You know interest in the different sizes of our scoops. Let's see.
There we go.
There we go. All right.
And then I even have these little teeny, teeny tiny ones.
And
Also I'll show you what that these are super fun for here in just a little bit so
We'll do one more of these kind of bigger ones.
The other thing that's fun with these is like you could throw in sprinkles. You know, before you start scooping again you could throw in chocolate chips, you could throw an extra
Marshmallows, they won't necessarily melt, like the and the ones that you did in the microwave. So you just have this like little burst of marshmallow, which is always always welcome.
So, okay.
So there's that. We're just going to let these set. You could if you were in a hurry.
You could throw them in the freezer so they set up faster, but just the nature of rice krispies in and of themselves. They're going to set up on their own here in about 10 minutes or so.
I have again some TV. TV magic. I have already prepared some that I will be using just for the sake of time here with the cape and ok and then now we're going to move on to the multiples, we're getting our
Ice cream nice bunny ears ice cream. Nice in Milton
Hey, Megan.
Yeah. Do you have any suggestions or substitutes possibly for marshmallows. If somebody wanted to kind of make it with frosting or anything like that.
So you mean with the crispy rice cereal. And yeah, you could use. You could totally just use some of the frosting that you have
Really Oh, excuse me, and then just mix it with the cereal. You can absolutely do that. And really, all you're looking for is something that's going to hold its shape.
When you set it on top of your cake and for the multiples. On top of that, so like I had mentioned before you could, you know, you could bake off a couple cupcakes and make like a cake ball. You could actually
You could just, you know, by like a little pound cake at the grocery store and use that you could also with your frosting.
And to kind of keep it true to ice cream. You could just add powdered sugar like more powdered sugar to a portion of your ice cream that you, you know, maybe you had set aside in a different ball and get it nice and thick.
Because you can easily grab that and roll that into a ball. You could also, if you had. And if you had any of scoops like these, you could use this to really get
The shape as well. So anything that can hold up and stick together. You could use for your ice cream for your ball of ice cream essentially your scoop of ice cream.
Thank you.
Oh yeah, no, I think that answered your question.
Okay, awesome.
Okay, so, um,
The multiples. I hope that you all have had a chance to try these multiples. They are only available at Michael's they are so delicious.
They are so smooth and they're super easy to use. They're very versatile. There's lots of awesome things that you can do with these multiples, they come
In lots of different colors, it's been it's it's been so so great to be able to develop these and get them in the hands of so many fellow home Baker. So I hope you guys are enjoying these
As much as, as I have. So what I'm going to do is I'm going to take one cup of them, which is about six ounces. I'm actually going to blend. Today I'm going to blend the, the red and the bright white together. So it's actually going to be more of a
Just a lighter like a touch lighter of a red and
That's what's fun about these multiples is, you know, it kind of takes you back to art class right where you say, okay,
I can mix this color with this color and get this color so you don't have to feel like you can only, you know, you can only do red because maybe that's the only one that's available or blue or whatnot, you can really
You can really mix them together and come up with beautiful shades and
Yeah, so it's it's super fun.
Okay, so I'm taking my melts bowls. This is one cup of them. And I'm going to microwave them for about 30 seconds. And I'm going to make sure to not open the microwave door and knock over my tripod.
At this point,
So,
A couple more questions. If you have a second. Yes. One question is a little bit more on technique about getting the cake out of your pan without crumbles and that was one of the first questions that we've had. So any tips or tricks on that.
Yes. Okay. So two things. Number one, your nonstick cooking spray is if you use this technique is like your best friend, you're going to want to douse it
Like just so much. Make sure you're getting all the way around the bend of the pan. Make sure you're hitting the bottom and then when you're like, Well, that's a lot of spray do it a little bit more
So where you're like, ooh, that's now that's a lot of the nonstick cooking spray. If you use a lot of it, it will it will definitely come out the other the other technique that I actually
Use often and it's like a surefire way to make sure that you never have the issue of your pan, excuse me, of your cake sticking to your pants and let me see. I'm going to move my
Actually can we pause for one second. I want to show you guys this, but I need to stir the multiples.
Just two minutes.
And they're going to need a little bit longer.
Okay.
Oh,
It's actually a product that
I'm that I developed a while ago and hopefully someday I can bring it back. But I think it's great. But what you can do. Pretend that this is your cake pan. Okay, you're going to take some parchment paper.
And you're just going to trace your parchment paper. You don't have you don't doing it on the cake. I'm just doing it so you
So you can see it. You're going to trace your cake pan with, you know, like a permanent marker and you're going to cut a circle out. Okay, you're going to put that on the bottom of your cake pan. Okay. Then you're going to take another
Sheet of your parchment paper.
And you're going to cut what I refer to as like a color.
I don't have a kid right here to show you, or else
They'll run in and grab it, but I want to keep moving.
Just for you guys so, so then what you do. Imagine if this is your cake pan and, you know, obviously there's side, you can then create a color.
That goes around and you would just cut another one that goes like this around the edge. So you've created a full circle of parchment paper color.
Okay. At that point, you still would spray. Just a little bit. Even though the parchment paper is nonstick just for good measure, you're going to want to just spray a little bit
And then that is guaranteed. Every time you are going to be able to get your cake out of the pan beautiful crisp edges.
And not as happens to all of us right where maybe you put like some inclusions and our chocolate chips or whatever you're getting off the bottom there's like a huge clunk that just sticks to the pan.
And then you try to like gingerly get it out of the pan and put it back on the cake, so it is a complete paper again I've been there lots of times, which is why this technique is super awesome and
Um, and it's a surefire way to get your cake out clean. So I hope that was helpful. Hope that helps you in here.
All right.
That's her multiples.
Let's see.
just stirring them together right now.
As it turns out, I don't have the most
The best quality of micro here because this is taking so this has now been one minute, but on the instructions on the multiples. It actually says to start at one minute, um,
Because every microwave is different. I just want to make sure that I don't overdo them and have the chocolate seize up because then you know you lose a good portion of
Of your products. So one thing you do just want to make sure that you're keeping an eye on the multiples and that you are microwaving them just in smaller increments and stirring them. So here in just a few seconds, it'll be about a minute 30 seconds that they've been in
And I think that's gonna do the trick for us.
All right.
So,
just stirring stirring stirring. All right. One other tip it when using the multiples for drips on a cake is I had one tablespoon. Excuse me.
Two tablespoons of oil to to a cup of the multiples and why I'm doing that is because these multiples have like a delicious snack to them, which is so great when you're using them on lots of things.
What's not super great is if you put it on a cake and you're trying to cut into the cake and you're not able to do so because of the snap of
The multiples. So I just added a couple tablespoons. And what that's going to do is just going to soften it up just enough it will still maintain its drip it will still maintain its look it's gonna just soften it just enough that you can cut into it and that it's not
Easy to eat easier to eat with with so. Okay, so can you.
Megan, I think a couple, couple people missed it. What kind of oil are using again.
I'm just using like a vegetable oil.
Okay, perfect. Thank you.
Yeah.
All right.
So it's basically one tablespoon per half cup and you're going to see this is going to actually be plenty. This is
Plenty of multiples for this cake. It'll be extra because I'm using some for the ice cream cones and they're still will be leftover
So you definitely don't need to use that much for just you know I'm for just a cake. But again, I just wanted to make sure that we had enough for some of these accessories things that that we are doing with the multiples. Alright, so I'm going to set this right here.
At this point, what you're going to do is you're going to take one of your little crispy rice treats and you're going to take some of your frosting and you're just going to add here.
Your treats.
With some frosting.
To the cake.
Okay, since I did is use different sizes of the ice cream right, remember we did some different sizes. I'm going to
I'm going to put three on there's no rhyme or reason right you're just getting creative and you're going to space these out however you'd like. So these are going to be the ice cream cones are going to go on the top. It's not make sense. Alright, so now
You're going to take
Your
Melted notables and you're kind of just going to kind of start on the top of the ball.
Of a scoop rather
Going to make sure that those get covered
I'm going to take my spatula.
scrape the sides to kind of get the rest of the multiple
Oops.
I want to make sure that you get as much of that melted.
Goodness on there as possible.
And then you're going to take
Your spatula.
You're gonna push the melted.
Multiples the Milton multiples.
Over
The edges.
Can pull it back in to make sure that it's filled in on any spots that
If I think if I'm, if you're doing this at home, you're going to have a much more successful time because you're not trying to show people how to do it. But you can see some of these some of these
Ice cream scoops have I'm just taking some of the multiples from the center and just kind of covering covering them but like I said home think this will definitely be plenty to cover your cheek, or excuse me, your cones. Alright.
So then
I'm grabbing
Some books.
There's the best spot. So you can see some of these. So what I've done.
Is I've just grabbed different kinds of cones K. This is a waffle cone.
This is, this is a sugar cone. Okay, so you can see I've like dipped the entire sugar cone and white multiples and then I just sprinkled some sprinkles on it.
These are just some some ideas. Okay, these are like the little cake cones, the kind of more wafer you ones just drizzled some of the multiples on there and look, you can just put it right on. Just like that.
Same with
So this is, again, this is a waffle cone and the multiples have not set up yet. So they're still
Still a pliable. So your phone should go on. No problem. And then here is, let's see.
Here is like a sugar cone.
Can go like this.
And again, this is what's so fun about
cake decorating in general is that it's just, it's such an easy and fun way to be creative. Right.
So,
I have more of this read that. I'm just gonna fill in some of these spots.
And then
Says best you can just kind of go around. If there's any spot where you're like, oh, I don't you know I don't like that, or I wish it look different, then you can just make the adjustments as you need.
And see
The other thing that the other way you could do it is, let's see what's what's microwave, little bit more of the multiples. I'll show you another way that you could do this.
Hey, Megan Do you have a couple minutes for questions.
Yes. Awesome. One question is when you take your cake out of the freezer and you by step how long will you have to decorate it before. It'll get too soft again.
Oh geez like
My experience has been at least two hours at least to where I would personally not i would i would think, like, okay, it's been out long enough.
You know, I'm going to put it back in, in the freezer for the event, but
But once it's like Chrome coated and it's been setting up for that long that crumb coat is really going to trap in the temperature. It's really going to like seal the cake, so it's going to last, it can definitely last
That long in my, in my experience, now this year that kind of depends. Right on, like, room temperature.
And I would say it needs to at least to not be more than know 7273 degrees.
Inside
I can't imagine decorating outside so
Hopefully,
That was that hope, I hope.
It definitely did. And one other question that we had was, kind of, could you use a piping bag and different colors for the multiples versus just doing it in a bowl and dripping.
Totally. Yes. Yes, you could. One thing you just want to make sure of, though, is just that you pay attention to the heat, you might want to get like I'm like a hot pad. If
It just so you don't burn yourself. You know, you could just use a rag and kind of squeeze, which is, which I've done also. Um,
And
Yeah, you could do that. You could do it in a squeeze bottle. Um, this is just one way that I'm doing it with the the bull and the spatula, just so I can
Show can show you guys a little bit better with that clear bull. But definitely, definitely disposable bag pastry bag works for sure. For sure. For sure.
Okay, one thing while this is well this is going that I want to show you as well is look how darling. Is this tiny, teeny little ice cream. Oh.
So what I did was, you just take these sugar cones. Again, you can find them at the grocery store and then you just take your most trusted serrated knife that works well and that is your friend and
all you're gonna do is just lightly.
And you kind of just
Hey,
You're gonna get this teeny tiny little come
And do you remember our tiny little walls that we had made
Our little scoop.
So we're going to make little comes and put those on the cake as well. I will say I have in my experience, the sugar.
Home. So those are kind of like the thicker ones, not the way for comes the sugar comes
are strong enough like of the material itself that it can withstand you cutting it with a serrated knife.
The cake columns which are like kind of more of the way free ones and the waffle ones. They're just a little too brittle, in my experience, so the sugar cones are going to work fast. Um, but that's just a fun technique.
That you can that you can do so.
At this stage, like if you were just wanting to do more cones, you can just dip your
Dip your cone into
You, your melted chocolate and here are
Some sprinkles. K. These are actually available at Michael's their individual colors that I have mixed together.
So it's like sprinkles within sprinkles. It's like that movie Inception right just take this regal mixes.
Mix them together and you have mixes for days, which is so fun. But look how cute right so fun. So that's how I did that technique for this cone up here if you're wanting to dip your whole cone into the
Multiples
You can do so.
It's kind of go like this.
Give it a good give it a good chic.
And it. It's fun to leave, you know, just, just like this, you could throw sprinkles on the side if you buy again just get creative and do whatever you think would look and taste the best
So there's the sky. These right here.
Um, but will you can also do is with your
With your scoops right you can technically just put those tip. These guys into
Into the multiples as well.
And then
You can place these on the cake also
Look,
At our little guy. Her cutest teeniest tiniest little
Little cone little friend.
Can do the same thing. You can make your
Oops.
We're gonna, we're gonna stick this guy's straight up into the cake.
I mean, how cute right
Again, this is where it's helpful to have gloves because
They get you get kind of messy.
Megan while you're decorating. We've got a fun question.
Yes.
So Susan wants to know if you were to put a band of sprinkles around the bottom of the cake, which we love.
Yeah you suggest doing that.
Okay, so great question.
And
A couple different ways. So you can either right when you do your
So, not your Chrome coat, but your exterior coats. What you can do is I'm looking for a spoon.
See
While you're while you're processing is still tacky and hasn't set up what you can do is you can just take a spoon and kind of drizzle it around.
While you're spinning your cake on the
On your, your Turner and so because your frosting isn't set up, then the sprinkles will definitely stick to the signs of the cake.
So that's one way. The other way you could do since like in my case, you know i i already have the frosting that has set up so you can just take some new frosting and clean my bachelor.
And I'm
Kind of just apply a little bit of frosting around the base just so you're getting it's tacky.
Again, right, and then you can do the same thing. This is my left hand, so bear with me here, but doing it. So you can see
Like this.
We can keep going the other way you can do it is by just getting your hand your finger. I'm just a little bit wet for tacky, either by I'm here some
Some water you can just get it a little bit wet with some water and you put your finger in your in the water and then you put your finger in your sprinkles. You can see, you can do it that way as well.
Or you could take a piping bag.
And if you wanted it to be kind of more like a textured border. Let's see. Let's go.
You know you can pipe.
In this case, this is just like an open star tip.
And
Can do that. So it has a little bit of a raise order. Can you see the difference. This is that just like on the side.
So let's see our
Our little friend here needs a cone.
Oops.
There you go.
And then maybe here we just do when you're using these tiny little comes
You could just do some dollops of frosting like a make it look like saucers.
And just stick these
Right on.
They're not. They're not that heavy so they're not gonna like smoosh your frosting.
That makes sense.
So it's kind of like
So fun. The other thing that's, um, that I like to, like, what I like to refer to as like sprinkle placement is you can take some of your, you know, some of these sprinkle mixes that we've put together have these Jimmy's that are like really really long look, you can see that one but um
They, they were designed intentionally so that you know you can really get deliberate with where you want to stick
Your sprinkles. I love this look right where it's just like sprinkles everywhere, which is so fun. But if you wanted to just add like a pretty little detail right there and
Then you can just pick from. You know, it's like beating. Right. It's like, you can just pick from these sprinkles and pick one or two or whatever and just make it again like really deliberate and
And just thought that that kind of little just a little tension to detail. The other thing that is fun that you can do it again, just to kind of like, think outside of the box. Okay. But here's just some waffle calm.
You can
Put some waffle cone pieces on the cake as well.
See I'm trusting you guys to tell me if it it looks okay because I'm only seeing it in this
This way, and you can see
Oh that's looking fun that's looking cute, for sure.
Let's see. Yeah, we've got some people that are loving it. Some fun ideas about using chocolate chips or waffle cones.
And making different borders with the sprinkles. So I think everybody is loving thinking out of the box here.
Okay, good. I love it so fun. It's, you know, my husband always teases me when I'm making cakes, because he's like
Why don't you just stop while your head because you'll just keep going. And sometimes, you know, there's a time and a place for simplicity, which is beautiful and I'm fan, but other times it's just like, no way. Let's just keep going and seeing how how crazy how crazy, we can make this thing.
Well, Megan, I think race has the most important question. We've heard all day. If you're ready.
Yes.
Do you ever eat some of the ingredients while you're making your cake.
Absolutely. That's why it's important to choose the most delicious lunch for sure. For sure. Yeah.
I mean, you got to taste them to make sure they're not poisonous. That's what, that's what we say in our house. That's our excuse. So, so yeah, so
Lots of fun ideas I just would encourage you guys like
Again, that you're all you're all creatives. Right. That's why you're Michaels customer that's why you're here today you have that in you.
And there's so many different mediums that you can use as an outlet for your creativity and really to express yourself and so
I'm cake and frosting and multiples and sprinkles is just one way to do it, but
Honestly, as you go further on to your like cake decorating journey, you're going to find that you learn LITTLE THINGS ARE YOU, YOU KNOW, MAYBE YOU FOUND like a really cool. Um,
You know candy or ingredient somewhere that is just so unique and that you've never seen anywhere. Don't be afraid to, like, throw it on here and just
And give it a go because that's really what like broadens your creativity and opens your, you know, your, your mind and your heart to other to other creative processes. So
Anyway, so I hope that I hope it's been fun. I'm happy to answer any more questions that you guys have. And again, just thank you so much for being here and for for playing today.
I think we do have a couple last questions if you have a minute.
Yeah course.
Awesome. Um, one question we had we've seen a couple times is what size cake pan, are you using for this cake today.
Okay, so this is an eight inch cake, so I just use to eight inch cake pans that are two inches tall.
So,
Yeah.
I was gonna say that's like a pretty
Pretty standard sizes keeps going to feed a lot of people. Um,
But yeah, perfect. One other question we had earlier on was about the multiples and we had someone who
Has worked with candy melts before but it's had some trouble getting a consistency. When you melt them. Do you have any recommendation to kind of make it a really, you know, good good consistency for the for the cake decorations.
Yeah, so, um, so again, kind of depending upon what you're using the multiples for. So if you're using them is like a mole.
Then I would say just use them as is because the way that they've been developed and designed is to
Is to be that stronger, you know, kind of have that like really great snap to them when they melted in and set up, it's there. They're really great for molds. They're really great for just as is being, you know, microwaves and
They're great for like stencils saying, you know, if you, if you want to make hearts. Let's say you trace some hearts on a parchment paper.
And you're just outlining them with the multiples in a piping bag you let them set up, they're going to be a really, really great texture for that. If you're going for something on top of the cake that has more coverage, let's say,
Let's say you're doing like kind of like a lace effect on some
Parchment paper or wax paper that you're going to kind of like fold around my recommendation would be similar to the drip that you would want to add a little bit of oil to it.
And again, my you know my ratio is a one tablespoon to a half a cup of the multiples and you can see you know it it
It definitely maintains its shape.
It drew it still drips. Similarly, if you were doing some stencils thing and you wanted to, like, wrap it around the cake. It would maintain its shape as well, but it is just going to give you that little bit softer.
Of a texture so that when you try to cut it and you try to serve it. It's not going to crack. You know, it's not going to crack everywhere, it's going to be easier for you to decide to serve to your guests or whomever. So I hope that was that's what you were asking
Yeah, no, I think that was great. And one last question. We have before we let you go, somebody brought up a great question of how do you recommend transferring the beautiful cake that we just made off of the turntable without destroying it.
I know right. Okay, so
I would get a spatula like this, or even if you just have like a regular spatula at home.
And I'm what I should have done, to be honest, is put another card like a declarative cake circle underneath this before I had
Started the decorating process, but it escaped me today. But that's one way to do it is to just to get like another here. I'll show you.
Just get another cake circle Cardboard. Cardboard kick circle that's bigger than the one that you're on. And before you start decorating it, put it on here.
So that then. Now, at this stage, right, you're taking this off of the cake Stan and you're not trying to take the cake off of the cake soon. So, but even at that you can just take this guy.
And give it a good
Good list.
We're probably
Going to move this frosting on it. And at that point, it's gonna get mushy.
Let's see. So, here you go. And then hold onto it for dear life you're taking it to the table or to your friend's house or fine, you know, find a transport box and
Anyway, but it's sturdy, it's heavy. It's probably not going to go anywhere. If you put it in a box in the back of your car flat for sure and
Yeah, you'll be you'll be everyone's favorite friend when you show up to a party, especially on Memorial Day with a cake like this.
Awesome. Well, thank you, Megan, we appreciate you answering all of our questions. Everyone has been
Giving us tons of feedback they love this class, they love seeing all the different ideas. And obviously, everybody's got some some cool
Ways to decorate. But thanks for walking us through it today. And everyone that joined us this was recorded and will be on Michaels comm slash classes tomorrow, so you can rewatch it anytime
But thank you for joining us on this memorial day. Thank you for joining. Megan multiple sprinkles are all available at Michael's and but check out michaels.com slash classes to see this video tomorrow and check out any of our upcoming classes, Megan will be back.
So there will be more chances to see her cool work and
Get great tips and tricks. So thank you guys so much.
See ya.
Bye.
