How to Cover Your Cake and Create Sharp Edges | Cherry Basics Tutorials
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- Опубліковано 29 січ 2018
- In this Cherry Basics video, we cover a cake in sugarpaste and create sharp edges using flexi smoothers.
Most items used in the video are available in the links below.
►PRODUCTS USED◄
Scalpel: amzn.to/2n7W4Pv
Blades: amzn.to/2DGGEfi
Renshaws White: amzn.to/2ryBqNP
Flexi Smoothers: amzn.to/2nbba6T
Icing Sugar Shaker: amzn.to/2ryxI6X
Acupuncture Needles: goo.gl/ttCazd
Rolling Pin: amzn.to/2naV4ds
Smedger: amzn.to/2DveXmo
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Beautiful!!! I love your step by step,and Your job is really clean and perfect,thanks for share .
Thank-you so much!! :D x
Really I love your work😍
Buen trabajo felicitaciones de Perú
Thank you!
What a smooth finish! Should we use the smooth or rough side of the flexi smoother?
Thanks! I use either - They just get used whichever way I pick them up! haha I dont think it matters all that much :D x
Wow, you make it look so easy! How cold is your cake when you start adding fondant? I feel that my buttercream starts to become squishy when I try to get that sharp edge, which creates a dent all around the top.... do you have any ideas?
Hi! They are always at room temperature. Yes, this is why I switched from buttercream to ganache, I have never looked back since as the ganache sets much firmer with no squishing! x
I always have issues with my fondant starting to tear along my edge while I am still trying to wrap it/attach it to my cake - do you have any advice? I have tried adding in crisco to make it softer, I try to use little (if any) cornstarch/icing sugar while rolling it... I have tried working it quite thoroughly before rolling it out - but then it became very soft and tore faster. I have tried thicker fondant.... then I have less tearing, but a layer so thick no ones eats it.
Sure! Sometimes if you've tried everything and you know its not too dried out etc, then 80% of the time it's nothing you've done - its the brand of sugar paste! Try a new one, even 2-3 brands and I'm sure you will see a huge difference when covering! x
@@Cherrycakeco Good point ... hrmmm.... I live in Belgium so there arent too many options, but I will see what I can find. Thank you very much!
I have just discovered your channel and loving your videos so much. I've even created my own little playlist of your videos haha.
Please can I ask a question... In this video it looks like your cake is ganached on one cake drum and then placed on another cake drum. What do you use to stick one cake drum to another, please? Would you just use ganache?
Thank you so much in advance! xx
ha ha thank you! And welcome to the Cherry Brigade :D x
Yep that's exactly right! You can use melted ganache, or melted chocolate to stick them together x
Little Cherry Cake thank you for your reply! 😁xx
Good afternoon, I absolutely love your UA-cam channel. I hope you don't mind me asking but could you let me know where or what make your green fondant Matt is from please. I have a couple of non slip ones but they do still move, yours looks like it's not budging at all when rolling out fondant.
Many thanks
Jen
Thank you so much!!! I think I got it from Amazon, but it's not the brand that's its important - I have a nice big roll of non slip matting underneath! Its almost the same size as the mat. I place my mat back on the non slip matting when its slightly damp (after I've cleaned it) and it just helps it stick that little bit more. :D xxx
@@Cherrycakeco lovely, thank you so much. X
Do you know where you can by the Edgers Prestige Smedger Edger in usa?
Hmmm I'm not sure as I think its a UK product. Have you tried Amazon or Ebay? Or have any online shops that stock a few UK items? x
what is the thickness of your fondant before you put it on the cake?. thank you in advance
Hi! I dont measure mine, I just roll it out until it's big enough to cover the cake! haha Sometimes I leave it a little thicker for shaped cakes to allow abit of stretch xx
Hi. I was just needing a bit of advice. I often get a bulge where the cake meets the drum board and even at the top I get a bit of a lip sometimes. Not sure what I’m doing wrong. I would love to send a photo but I can’t.
Thanks
Hi! What are you using under your sugarpaste? The bulge at the bottom could be due to not letting the cakes settle long enough, I explain a little more about that in this video: ua-cam.com/video/WjyidLIyRIw/v-deo.html
I watch all ur videos and I've been doing cakes decorations for a couple of years for family and friends but always have the same problem I roll my fondant out place on the cake then it never fails I go to do the top edges to get them sharp and then I have a ton of fondant and then it starts sagging around the top please help me with any ideas of what I'm doing wrong I even bought the famous Masa fondant everyone says is wonderful and still have sagging fondant please help lol ...have a wonderful day, and thanks for any advice
Hi!!! It could be that your rolling your paste too thick? Try rolling it a little thinner. If that doesn't work if could be your layer underneath - do you use buttercream or ganache? If this layer is a little soft as you lay the sugarpaste on it could be pushing on it and creating a lip. Try some harder ganache and see if that fixes it :D Good luck!
@@Cherrycakeco thank u for ur advice and help ...this time I used dark chocolate ganache on the one tier and SMBC on the other two tier's ..... I'm going to try and roll out my fondant thinner and see if that helps I use spacers that's 1/8 thickness, I wish my cakes would look half as good as all of your cakes do once again thank u for the advice and have a great day with the family.
Awww good luck! It's just practice, and even if you've been doing it for years you still get the odd week where it just doesn't work out! xx
Can you get those smooth edges with buttercream under?
You can, but the ganache is much firmer than buttercream allowing you to press a little harder to get the sharp edges. Buttercream can sometimes start moving.
One question, Tracey... maybe it's a stupid one, but: When you have a six inch cake, how big is the cake drum you use under it? Same size?
Hi! Yes they are all the same size. So if I bake a 6" cake, its a 6" drum and I will trim the edges of the cake slightly so there's enough room for that wall of ganache :D xx I think it's shown in the 'how to ganache a cake' tutorial - but its been a while since I filmed it! haha x
@@Cherrycakeco yeah, I was looking for it but was in a hurry earlier. Will have another look! I've never trimmed the sides of my cake but I think it might be a good thing to do. I also want to invest in a Pro Froster as I can't get a crisp edge!
@@ToveBat Yes, it's just to allow for that little extra bit of ganache so it firms it up and makes the sides smooth and straight :D x
@@Cherrycakeco Thank you so much :-)
HELP!!! Ive tried to get the smedger but the sellers wont ship to the usa!! I NEED this is mah life Traci pls help lol. Do you know of anywhere else ( besides the link above) where I can get this? Or could you maybe ship me one? I would pay you of course. I think you should sell these in your shop!!
Theres a few that pop up on mine:
www.cake-stuff.com/equipment-c7/knives-smoothers-edgers-c68/edgers-prestige-smedger-icing-smoother-polisher-p4143
www.thevanillavalley.co.uk/culpitt-baking-tools/smedger.html
www.cakecraftshop.co.uk/shop/products/id/edgsmed.htm
Hope this helps! x
What sugar paste are you using here?
Hi! It's all linked in the description box :D x
Approximately How much sugar paste did you use in grams for this cake
Hi! It depends on the brand as some can be rolled thinner than others but approx 700g for a 7" cake
Now we are lookin familiar
Recipe for the cake pls?
The recipe is uploaded here on my channel :D x
Any fondant recipe recommendation?
Katrina Alyssa Gallardo she said that she used Renshaw fondant :)