Hi. Just found this video. I think in the instructions you mean to offset the middle layer by a millimetre or 2. I think a centimetre would be a lot! Good instructions. Thanks!

Hi Suzie! I would recommend this buttercream recipe for hot weather: https://sugarandsparrow.com/buttercream-recipe-for-hot-weather/

Hey I am looking to do a wedding cake in July and afraid that american buttercream wont be stable enough. I was considering using white chocolate ganache – if this is whipped, will it still provide stability as it stiffens and sets as it would unwhipped ganache?

Hi Jean! I’ve never tried using store bought frosting so I’m not sure! But I did find this article from Wilton on how to decorate cakes with it: https://blog.wilton.com/store-bought-icing-hacks/

Hi Martha! Simple syrup can’t hurt, but as long as the cake is frosted even with a thin layer of buttercream it should be protected against drying out, especially if you frost it the day before. Hope that helps!

Hi – if it helps, I made a gluten and dairy free semi-naked cake, as an extra, at my son’s wedding. I used ‘Freee’ gluten free self-raising flour (available everywhere in the UK but not sure about US) and used the recipe on the back of their pack (victoria sponge) with a splash of vanilla essence added. I used Stork for the buttercream. The coeliac, and vegan guests were delighted 😉 xx

Hi there! I never use cake strips and don’t end up with over-caramelized edges. Even so, this semi-naked cake tutorial should work just fine with a cake that doesn’t have caramelized edges (like the ones you’re describing where you use cake strips). Whether you use your favorite recipe or try one of mine without cake strips, this tutorial for a semi-naked finish should work great!