Thank you so much for sharing that technique! Trying to use 2 smoothers to bring the edge together has never worked for me. Can't wait to try this!!! May I ask where you bought your turntables? I can't find any that are that large. Thanks again! You're amazing!!!
Hi Sue, same for me 😅! Those 2 smoothers at the edge would either mess my cake up or it would take a lifetime. I knew there had to be a better way 😊. I bought this turntable at Ikea 😉.
I had watched many videos before.. this is the first time that i feel like i understand it perfectly and i will definitely be trying your way! Thank you
For a minute there I thought you werent going to flip!! lol ,I'm going to have to plucked up the courage soon me thinks as those edges are awesome. I use this method of applying fondant all the time but Spend ages with my smoothers to get a sharp edge. Will try your method to see if I get better results. We live and learn all the time. The end cake is just WOW!! beautiful, cute, gorgeous sorry cant think of anymore words thanks for sharing xxx
Beautiful cake and great technique. Noticed you didn't mention anything about wetting the SMBC before covering with fondant, please can you explain how you made it adhere, did you bring it out from the fridge before rolling out your fondant and used the condensation to make it tacky? Please explain. Thanks
I loved this video!! I am always looking for knew techniques to better my skills, and this was perfect! Thank you so much for this and for sharing! 🎂❤️
As a beginner with fondant do you recommend this method or panelling for less of a headache ? 😅 I've done lots of cakes before I've just skipped fondant all the time 😅
As everyone of your videos, super helpful and amazing!! But I tried before and the fondant was tearing on the edge,😔 so I haven’t done that anymore!! My question is: which one do you think is the best way, paneling or like this? On your hands everything looks so easy!! Hehehe!!
Hi Zule, it could just be the brand of fondant - some are less flexible and tear easily 😉 or maybe it was rolled out to thick. Definitely try again! I prefer panelling, but that is mainly because it is so quick. With making many cakes per week, time is always of the essence. Once I find a method that works & saves time, I'm sticking with it haha 😊. 😘
Hi abby. Need ur help please I live in tropical place, indonesia. Where humidity is high. About 90% . I have a plan to make my own wedding cake with fondant. I never work with fondant before, i always use shortening cream bcs it will last longer than butter. Whenever i took off my cake out of freezer it will start sweating. U know.. condentiation, i'm worrying about the fondant will absorb the 'sweat' too much .My questions are 1. can i use regular shortening cream under the fondant 2. How long my cake (covered with fondant) would last in room tempature (32`C) I really hope u understand what i mean. I'm so sorry my english is awfull
Hi Zahra, Your English is great 😉! If I may advise you, I wouldn't try making a fondant cake for the first time for your wedding 😊. It can be stressfull and very time consuming and you'll want to enjoy your wedding day aswell 😊 (and get some peaceful sleep the day before haha). If you still have time before the Big Day, try it out a couple of times first - I use Massa Ticino Tropic fondant, which is better for humid climates. Fondant & buttercream in a very high humidity don't work all that well together. Ganache under fondant would be a better option for less sweating. I've never worked with shortening buttercream, so I don't know how this behaves under fondant. As to how long the cake can be kept out, that also depends on the filling of the cake - but I wouldn't keep it out any longer than 1 hour. Good luck! And have a great day!
Thx so much darlin'. I think u r right about enjoying the big day but i'm bit perfectionist haha. Again, thx so much i'll follow ur suggestion. God bless ya ❤
Very lovely but practically no one mentions the condition of the cake BEFORE you put the fondant on it. Do I cover cake from fridge so it's cold? Every time I go to cover my cake, it's been either bubbled or it's sagged because the cake warmed up or the sharp edges that I achieved with the crumbcoat/buttercream has soften and I've lost my edges...Someone please do a video describing EVERY STEP of decorating from the time you stack the cake onwards please? Thank you! By the way, that was an awesome flip!!
Great video, as usual! Can you tell me what letter cutter you used on your final cake?
Thank you so much for sharing that technique! Trying to use 2 smoothers to bring the edge together has never worked for me. Can't wait to try this!!!
May I ask where you bought your turntables? I can't find any that are that large. Thanks again! You're amazing!!!
Hi Sue, same for me 😅! Those 2 smoothers at the edge would either mess my cake up or it would take a lifetime. I knew there had to be a better way 😊.
I bought this turntable at Ikea 😉.
What a clever way to achieve perfection. Fabulous tutorial!!
Thanks for the shadow tip , that was brilliant
I had watched many videos before.. this is the first time that i feel like i understand it perfectly and i will definitely be trying your way! Thank you
For a minute there I thought you werent going to flip!! lol ,I'm going to have to plucked up the courage soon me thinks as those edges are awesome. I use this method of applying fondant all the time but Spend ages with my smoothers to get a sharp edge. Will try your method to see if I get better results. We live and learn all the time. The end cake is just WOW!! beautiful, cute, gorgeous sorry cant think of anymore words thanks for sharing xxx
Beautiful cake and great technique. Noticed you didn't mention anything about wetting the SMBC before covering with fondant, please can you explain how you made it adhere, did you bring it out from the fridge before rolling out your fondant and used the condensation to make it tacky? Please explain. Thanks
Thank you so very much I love your tutorials and I just love your awesome cake decorating style you are amazing!!
Very useful video , thank u sooo much. Do we have to keep icake in the chill
Before layer fondant ?
Love your tutorials. Can you please share a recipe for fondant using icing sugar?
Can you do a video on how early you start your cakes & things you do ahead of time & then the stuff you do at the end, if it’s the day before or off.
Nice job! Your so impressive! Thank you for sharing.
Thank you for sharing. What brand of fondant do you use?
Thanks so much I enjoyed your video on sharp edge. Please can you share your fondant recipe
Wonderful!! May I ask the brand of fondant used in this video?
Thanks! I used Massa Ticino Tropic in this video 😊
Thanks you just made my day
Thanks for your help.
Awesome tuturiol thankyou, and wowee what a mind blowingly awesome cake at the end 😁😁😍
Do you have a video on how you make your fondant? Or do you buy it already made?
Love this, subscribed!!
How does the butter cream not mush about if it’s not chilled? If it is chilled doesn’t your cake sweat?
I loved this video!! I am always looking for knew techniques to better my skills, and this was perfect! Thank you so much for this and for sharing! 🎂❤️
thank you abie for the wonderful video and for the hard work God bless
BEATIFUL!
As a beginner with fondant do you recommend this method or panelling for less of a headache ? 😅 I've done lots of cakes before I've just skipped fondant all the time 😅
I want to try paneling. Overhang always leaves me in a heap on the kitchen floor 🤣
Awesome technique!👍
wow.....q perfeccion!!!!
So neat!! amazing!
great video thank you so much
Great video! Thank you for sharing 💜💜
Wow beautiful
As everyone of your videos, super helpful and amazing!! But I tried before and the fondant was tearing on the edge,😔 so I haven’t done that anymore!! My question is: which one do you think is the best way, paneling or like this? On your hands everything looks so easy!! Hehehe!!
Hi Zule, it could just be the brand of fondant - some are less flexible and tear easily 😉 or maybe it was rolled out to thick. Definitely try again!
I prefer panelling, but that is mainly because it is so quick. With making many cakes per week, time is always of the essence. Once I find a method that works & saves time, I'm sticking with it haha 😊.
😘
The Cake & Bake Boutique thank you very much!!😊
Your fondant looks amazingly stretchy! What make is it please?
Usefull tips throughout. Thanks. 👍 xx
Did you chill the cake prior to adding fondant?
So useful Thank you.
ممتاز
Love it!!!
Thanks for sharing.
I did paneling but problems the fondant become so wet. What happened? How to handle this issue? Pls kindly help.
awsm!!
pls mk fodant lace using the lace moulds
hi would like to know what color did u use in this fondant.. thank u very much
Hi! I used Mint Green food colouring by Progel & Americolor 😊
What type of fondant are you using
Hi abby. Need ur help please
I live in tropical place, indonesia. Where humidity is high. About 90% . I have a plan to make my own wedding cake with fondant. I never work with fondant before, i always use shortening cream bcs it will last longer than butter. Whenever i took off my cake out of freezer it will start sweating. U know.. condentiation, i'm worrying about the fondant will absorb the 'sweat' too much .My questions are
1. can i use regular shortening cream under the fondant
2. How long my cake (covered with fondant) would last in room tempature (32`C)
I really hope u understand what i mean. I'm so sorry my english is awfull
Hi Zahra,
Your English is great 😉!
If I may advise you, I wouldn't try making a fondant cake for the first time for your wedding 😊. It can be stressfull and very time consuming and you'll want to enjoy your wedding day aswell 😊 (and get some peaceful sleep the day before haha).
If you still have time before the Big Day, try it out a couple of times first - I use Massa Ticino Tropic fondant, which is better for humid climates.
Fondant & buttercream in a very high humidity don't work all that well together. Ganache under fondant would be a better option for less sweating. I've never worked with shortening buttercream, so I don't know how this behaves under fondant.
As to how long the cake can be kept out, that also depends on the filling of the cake - but I wouldn't keep it out any longer than 1 hour.
Good luck! And have a great day!
Thx so much darlin'. I think u r right about enjoying the big day but i'm bit perfectionist haha. Again, thx so much i'll follow ur suggestion. God bless ya ❤
Very lovely but practically no one mentions the condition of the cake BEFORE you put the fondant on it. Do I cover cake from fridge so it's cold? Every time I go to cover my cake, it's been either bubbled or it's sagged because the cake warmed up or the sharp edges that I achieved with the crumbcoat/buttercream has soften and I've lost my edges...Someone please do a video describing EVERY STEP of decorating from the time you stack the cake onwards please? Thank you! By the way, that was an awesome flip!!
Fondant work is scary for me but you make it look less intimidating and easy
Hey! What brand of fondant do you use?
Hi! I use Funcakes for panelling & Massa Ticino Tropic for this method & in warm periodes 😊
Lovely. ❤
❤❤❤
Hello I tried as much as possible to follow your steps but I end up with scars on my cake
Pls the video of the end result .... the pics are so amazing
Hi Elsie, thank you! I haven't filmed making that cake - sorry! If I have a similar cake project for a client, I'll film it to make a tutorial 😉
The Cake & Bake Boutique pls do.... it’s was so colourful and beautiful
👌🏻👌🏻👌🏻👌🏻👌🏻👌🏻👌🏻❣️❣️❣️❣️❣️❣️❣️
Oooooooo I like