Hey everyone and welcome back to my channel Cakes by MK. So a lot of you may have come across the
cake top forward trend which is going on at the moment. I'm actually a little bit late to the
trend but a few of you did request this video and I've always wanted to create one of these cakes so
in this video i'm going to be showing you guys how you can create one of these gorgeous
cake top forward cakes all on your own. If you're new to my channel please click the
subscribe button below and don't forget to turn on the notification bell so that you're updated
whenever I upload a new video. Apart from that stay tuned and I hope you guys enjoy this video
So the first step to making this top forward cake is to crumb coat a cake the way that you
normally would. So what I've got here is I've got two layers of my chocolate cake recipe which I'll
post a link to below and then I've also got some vanilla Swiss meringue buttercream here which I'm
going to be using as my frosting and I'll post a link to that below as well. Now usually when making
a layer cake I like to use three or more cake layers so that I've got a nice height to my cake,
but with a cake top forward cake we are going to be flipping it over and so I don't
want the top of my cake to be too wide and so that's why i'm only using two cake layers but
that's just a personal preference so if you do want it kind of you know wider on the top when
we flip it over then you can use three or more cake layers for that. This might not make that
much sense but hopefully as we're moving through the tutorial then it will all come together. So what I'm
going to do is I'm simply going to start off by crumb coating my cake layers onto an acrylic disk.
Now I haven't used the cake board yet that my final cake is going to be sitting on because
there is going to be kind of a bit of flipping and changing of the cakes to different cake boards and
so that's why I'm just going to use this first and leave my final cake board right till the end.
I'm just putting some simple syrup on my cake layer
And then I just flipped the top layer over so that the bottom of that cake is the top of my layer
cake so that I've got a really nice flat top and then I'm putting simple syrup on my top layer
Okay so I have done my crumb coat and now I'm going to pop this cake into the fridge just
for about half an hour or so to allow the buttercream to firm up so that we can trap
all those crumbs in there before I come back to do my final coat of buttercream.
Now while my crumb coat is sitting in the fridge I'm going to go ahead and wrap some baking paper
around another acrylic disk. So when we come to the next step we are going to be flipping
the cake over and so we need kind of two cake boards - or in my case I'm using acrylic disks.
Now technically if whatever you're using is non-stick it should be fine just the way that
it is but I like to wrap baking paper around whatever I'm using just because I find when
it comes to releasing it from the cake it just makes it a little bit smoother and easier to
remove the acrylic disk or whatever you're using. So I'm just going to go ahead and wrap some baking
paper around my acrylic disk and i'm going to just use some sellotape to secure it on either side.
And you just want to make sure it's nice and tight when you wrap it
Okay and that is it. So now I've got my acrylic disc covered with baking paper ready
for the next step. So my crumb coat is out of the fridge now, my buttercream is nice and firm,
so now the next thing that I'm going to do is I'm going to start off by placing
a nice thick layer of buttercream and smoothing that out on the top of my cake.
Now once that's nice and smooth the next thing that I'm going to do is I'm going
to get that acrylic disk that I covered in baking paper before and I'm going to
put that on top of this cake, baking paper side down, and then I'm going to flip the cake over.
Now once that's flipped over the next thing that I'm going to do is I'm going to remove
the acrylic disk that my cake was initially sitting on and if your acrylic disk or cake
board, whatever you're using, is a little bit hard to remove because the buttercream's gone firm,
you can just use a thin spatula or a knife and just run it across the
edge of the bottom of the cake and that will help you release it from the cake.
My one came off really easily which is good, and now the next thing that I'm going to do is I'm
going to cover the top of this cake with another thick layer of buttercream like how I covered the
bottom of this cake and then I'm also going to cover the sides and smooth it out with my
cake scraper. Now just be careful because this top part of this layer isn't crumb coated so
you don't want any of those crumbs to kind of come up on your outer layer of buttercream
Now I'm just going to go ahead and put that thick layer on because I don't have
many crumbs on my cake but if you do have a really crumbly cake then you might just
want to put a really thin layer of buttercream on and pop it into the fridge just for about
10 minutes to allow it to firm up and then do your next layer of buttercream on top.
So I'm just covering the cake now the same way that I would cover a normal layer cake
So you just want to hold your cake scraper at a 90 degree angle nice
and straight so that you've got nice straight sides on your cake
Now I'm just filling up any gaps and I'll re-scrape my cake
Now I'm just cleaning the top of my cake by scraping off the excess with my offset spatula
Now you want to try and get everything as smooth as possible and kind of fill up any
gaps that you may see but don't worry about getting it super super smooth because we are
going to pop this into the fridge right after we're done for about an hour or so
and then that's going to firm up the buttercream and we're going to come
back and do one final scrape and it's going to reveal this beautifully smooth buttercream
But still try and get it as smooth as you
can just so that you don't have to do so much scraping later on
Okay so my cake is almost there now so I'm going to pop it into the fridge now for a good hour or
so, so one to two hours should be fine. You really want to make sure you're leaving your cake in
the fridge for a good amount of time to allow the buttercream to become really nice and firm
and then we're going to come back and clean up this cake and finish off our top forward cake.
So my cake is out of the fridge now, the buttercream is really nice and firm so I'm
going to go ahead now and smooth it out one more time with my cake scraper. Now as you're scraping
it, it's almost like you're carving into the cake and it's going to start removing the top
layer of buttercream. Now as far as I know this technique which I'm using now where I'm scraping
cold buttercream only works for meringue based buttercream so if you're making this cake using
say an American style buttercream then you want to make sure that your cake is already nice and
smooth and the way that you want it to look before you pop it into the fridge to let it kind of set
for you know one or two hours. So yeah I'm just going to scrape my cake with my cake scraper and
you're going to see a beautiful smooth finish appear so i'm just going to start off with the
top
so as you can see as i'm scraping the sides it's becoming really nice and
smooth and i'm getting a nice sharp edge on the top of my cake as well
now once you've finished scraping your cake and you're happy with how it looks and you've got
some nice smooth sides and sharp edges then the next thing that you want to do is you want to
grab an acrylic disk and you want to pop it on top of your cake and then flip your cake over
and now i'm going to remove the baking paper that i had earlier that was on my other acrylic disk
and it should just easily come off
now if you notice that your baking paper isn't easily coming off the way that you want it to
that means that your buttercream hasn't completely set so you need to leave it in the fridge for a
little bit longer but if it's good to go then it should come off really easy just like that
now if you do find that there are kind of any little holes anywhere once you've taken your
baking paper off, just fill it with a little bit more buttercream and then smooth it out
with your cake scraper or even your offset spatula
just going to clean up the edges
okay now once you're happy with how that's looking then the next step is to cut off some of the side
of your round cake which is then going to be flipped over to be your cake top forward cake
so you want to make sure that you're not cutting off too less otherwise it's going
to not be able to stand properly because you need kind of a good enough base for it to you
know stand upright, but then you also want to make sure that you're not cutting off too much
otherwise you're not going to get that beautiful kind of shape when you flip your cake over
so i'm just going to make a line where i want to cut it and then just have a look
from the front to make sure that it's kind of the shape that you want and then just cut it
and then the next thing that you want to do is you just want to grab your cake board
that your cake's going to be sitting on and you want to put a little bit of buttercream
down where your cake is going to be sitting so that our cake is nicely stuck to our cake board
so i'm just doing kind of like a nice straight line because remember the bottom of our cake now
is going to be straight like that not round so you just want to make sure that you're putting
it somewhere kind of in the middle of the cake board and then now with clean hands and this
shouldn't be a problem because your buttercream should be really nice and firm, is we're simply
going to take the cake off this acrylic disk and simply place it onto our cake board
now an easy way to do that is to just let the bottom of your cake rest on your hand and then
just gently remove the acrylic disk and then just gently place your cake onto your cake board
okay now i'm just going to go ahead and start smoothing out some of this
side over here to get rid of that chocolate that's on there
now i'm just going to put a little bit of buttercream on the top there
now once you've cleaned up the outside of the cake and you're happy with how it looks
then the next step is just to pop this into the fridge for about 10 minutes or so just to allow
that buttercream that we placed on the bottom to firm up so that your cake doesn't move anywhere
and then your cake top forward base is pretty much done and you can continue to decorate
this cake however you like so i'm going to put some flowers into this cake so i'm just going
to pop this in the fridge now and we'll be back once it's ready to decorate. So to decorate my
top forward cake today i've just got a whole bunch of fake flowers here just make sure that you have
rinsed and dried fake flowers if you are going to be poking them into your cake so i've just got
some roses here as well as some greenery and i'm just going to go ahead and just poke that into the
cake
Okay so i think i'm happy with how that looks now and that is my cake top forward cake all done
i hope you guys enjoyed this video on how to create this cake top forward cake
please like and subscribe for more videos like this and thanks again for watching cakes by mk