This looks great but I think you're making it look easier than it is because you're so good at it. I have to make my niece's 18th birthday cake and I'm nervous. With two young kids I don't get to make celebration cakes much anymore so I've very rusty!
Ngl, I cam across this video whilst looking for another video that's completely unrelated to this. But I stayed anyways and ended up having a wonderful time, ty random cake baking lady, you're so fun!
Thank you so much I am terrified of fondant I like your method so I guess I better give it a another go my one and only time all my fondant tore away from the sides so I haven’t tried again 😢I’m a beginner so I will give it another go wish me luck and thanks again. Love from Australia 🇦🇺
I love the upside down method. Can't wait to try it. Quick question if I have to separate cakes, both 9 inches, and want to put them on top of each what is the best way? Thank you in advance. Love you and keep on caking.
Awesome method I can't work out why I've never tried this 🤦♂️ Definitely trying this and the marshmallow fondant as it looks a lot easier to work with too 👌
Honestly the second I saw someone else do it I was so relieved since I KNEW it was going to change my caking life lol. Just about threw my acetate smoothers against the wall 😂
Is there any specific reason you use marshmallow? Is it stronger or easier to work with? I want to make myself a cake this summer for an outdoor event, would marshmallow fondant work better for hot dry temperatures? Thank you so much for your video!
Same here! I get everything right but the cracks are awful. I've tried so many brands too. It can be worse when I put colour in as it has a tendency to get over worked but white shouldn't crack! It's mostly at the bend round the top rim 😔
Try covering the sides first, then cover on the top..... it might be awkward but place the rolled out fondant on the sides. Trim off the excess at the bottom and the top so the top wont have any fondant. Then roll fondant on the top of the cake so it ONLY covers the circular top. Trim off the excess (so there shouldn't be any hanging off). Blend the lines in, you might have to use shortening to do so. You can Google this technic if my explanation is confusing but it really helps for tall cakes That should help.
really good method and thanks for sharing, however it is only designed for firm, sturdy cakes, if you deal with a softer sponge, cake fillings based on mousse, yogurt etc. or with fresh fruits, is better to cover sides separately from the top !👍
Thank you for your comment!! I think it comes down to what you personally feel comfortable with. I have used this method on many different types of cake with all different sorts of fillings, but the cake is always chilled and I've practiced so much that I can do it relatively quickly before the cake comes to room temp. Whichever method you feel most confident with is absolutely the one you should use:)
Ganache can be a bit of a pain in the butt for sure! If you are finding it is setting up too quickly then it may be that your cake is too cold before you are adding it (if you chill your cakes), or you are possibly adding your ganache once it has already set past the peanut butter consistency stage and its a smidge too firm. Try heating it up for a few seconds at a time until its a little more loose. If none of that works then I would adjust the ratio of cream to chocolate (adding a little more cream) and see if that makes a difference.
Hi hunny! You should be sponsored 🤞🙏! Nice construction. I obviously am not into This artwork (but I admire yours). If I tried, I know it would turn out like the Leaning Tower Of Pisa .. 🥵! 😄. ✌❤&🤗
Thanks girl!! I've definitely had my fair share of droopy cakes when attempting to make them this tall😂😂 the worst is when you notice it start to lean but you go into denial lol!!
This looks great but I think you're making it look easier than it is because you're so good at it. I have to make my niece's 18th birthday cake and I'm nervous. With two young kids I don't get to make celebration cakes much anymore so I've very rusty!
I’ve started to use this method for all my cakes! 😊
Ngl, I cam across this video whilst looking for another video that's completely unrelated to this. But I stayed anyways and ended up having a wonderful time, ty random cake baking lady, you're so fun!
So kind, thank you!!
I love all your work!! Could you be so kind to share a link to your vanilla cake recipe?
Thank you so much I am terrified of fondant I like your method so I guess I better give it a another go my one and only time all my fondant tore away from the sides so I haven’t tried again 😢I’m a beginner so I will give it another go wish me luck and thanks again. Love from Australia 🇦🇺
this is very interesting and understanding every step
Oh wow I love your method so perfect and easy
I love the upside down method. Can't wait to try it. Quick question if I have to separate cakes, both 9 inches, and want to put them on top of each what is the best way? Thank you in advance. Love you and keep on caking.
Fantastic I’m going to try this. Thank you for this
Awesome method I can't work out why I've never tried this 🤦♂️ Definitely trying this and the marshmallow fondant as it looks a lot easier to work with too 👌
Honestly the second I saw someone else do it I was so relieved since I KNEW it was going to change my caking life lol. Just about threw my acetate smoothers against the wall 😂
Another great video as always, Charity.
Thank you Byron😊☺️🤗
@@TheLovelyBaker hello
I want to try ganache for my cakes! What recipe do you use for your white and chocolate ganache??
Very nice job👏👏👏. Can I use whipping cream 33% for the ganache? There is no heavy cream where I live.
Yes! :)
Great one! Thanks for sharing
lovely, where does one purchase the pink
smoother
Weldon keep the good work, and God bless the work of your hand, Yummy 😃💕
Such a helpful tutorial! Thank you for sharing.
Glad it's helpful😊
Thank you so, so, so much for this content 😍😍😍🙏 you are awesome
Looks great. What brand of fondant do you use?
Thank you! I make my own marshmallow fondant (recipe is on my channel). If I do buy fondant, I like Satin Ice brand:)
Is there any specific reason you use marshmallow? Is it stronger or easier to work with? I want to make myself a cake this summer for an outdoor event, would marshmallow fondant work better for hot dry temperatures?
Thank you so much for your video!
Great tip Charity, now I’ve got one for you.......just one word.....Apron! 😂
Lol I definitely need to get myself something😂
Are your layers baked in 2” or 3” pans?
I don’t ever use ganache but I will have to try this! Although, I do use the pro-froster you sent me all the time!!! Thanks for this video!
Using ganache is honestly a game changer! Let me know what you think if you try it 😁
What kind of recipe for your cake did u use
Wow wish i could do this!
Great tips thanks for sharing 😊
Place cornstarch on the table before rolling out the fondant?
Can pls share the fondant recipe 😊
Thanks for the info ❤️❤️
Thank you for the nice tutorial !! Could you tell me how tall is that cake please ?
Thank you very much! Unfortunately I do not measure the height of my cakes, apologies!
amazing metod thanks
What is your white ganache recipe
How much fondant did you use? Weight in kg or grams .. plz
Pls what can I do to my fondant to stop making it cracked while my cake is tall
Stunning 😊
Great tips😊👍Thanks for sharing this info. I enjoy your videos.🌟
Thank you so much for watching😊
Pls upload ganache recipe
Love it
How tall is this cake? My fondant ALWAYS tears when I’m covering a cake especially a tall one. Do you think I should change the brand?
Same here! I get everything right but the cracks are awful. I've tried so many brands too. It can be worse when I put colour in as it has a tendency to get over worked but white shouldn't crack! It's mostly at the bend round the top rim 😔
Try covering the sides first, then cover on the top..... it might be awkward but place the rolled out fondant on the sides. Trim off the excess at the bottom and the top so the top wont have any fondant.
Then roll fondant on the top of the cake so it ONLY covers the circular top. Trim off the excess (so there shouldn't be any hanging off). Blend the lines in, you might have to use shortening to do so.
You can Google this technic if my explanation is confusing but it really helps for tall cakes
That should help.
please how do make ur fruit cake and ur valila cake
really good method and thanks for sharing, however it is only designed for firm, sturdy cakes, if you deal with a softer sponge, cake fillings based on mousse, yogurt etc. or with fresh fruits, is better to cover sides separately from the top !👍
Thank you for your comment!! I think it comes down to what you personally feel comfortable with. I have used this method on many different types of cake with all different sorts of fillings, but the cake is always chilled and I've practiced so much that I can do it relatively quickly before the cake comes to room temp. Whichever method you feel most confident with is absolutely the one you should use:)
Great
My ganache gets set quickly before I can smooth it out. And I am not slow working.
Ganache can be a bit of a pain in the butt for sure! If you are finding it is setting up too quickly then it may be that your cake is too cold before you are adding it (if you chill your cakes), or you are possibly adding your ganache once it has already set past the peanut butter consistency stage and its a smidge too firm. Try heating it up for a few seconds at a time until its a little more loose. If none of that works then I would adjust the ratio of cream to chocolate (adding a little more cream) and see if that makes a difference.
@@TheLovelyBaker thank you, so nice of you to take time and answer!! Have a lovely day
HELP, why does my fondant look lumpy as nd and feel mushy underneath? I don't have much buttercream cream under it.
Hi Jan! Is your cake chilled before you cover it in fondant? Is your house warm?
@@TheLovelyBaker the house is cool and I had froze the cake. Was freezing the cake a mistake? It has been rainy here.
Hi hunny! You should be sponsored 🤞🙏! Nice construction. I obviously am not into This artwork (but I admire yours). If I tried, I know it would turn out like the Leaning Tower Of Pisa .. 🥵! 😄.
✌❤&🤗
Thanks girl!! I've definitely had my fair share of droopy cakes when attempting to make them this tall😂😂 the worst is when you notice it start to lean but you go into denial lol!!
From italiy 😘😘
Amazing Cake 💜 You
Thank you ❤️❤️❤️
👍👍👍
Please he many inches is this ma
Wow 🌹👍
varnish it please
Yeah, mine would end up on the floor if I tried flipping it like that.
Let me fix the title of the video:
"How to ruin a cake by using fondant."
Don't use fondant, its fucking gross!
Great work! Thanks so much for this tutorial.