@iasilvaable I had those smoothers ordered from New Zealand. I think they only have them in Australia (where Planet Cake is located) and New Zealand. A friend sent me a few. They're beautiful. They're called Perspex Smoothers. (Perspex is their equivalent name to plexiglass/lucite here in the US.)
now i know why my first fondant attempt was so crappy the cake had a million hills and valleys and cracks and the icing was melting it puddles like ice cream. I now know the base of a great fondant covered cake must be a frosted cake with a stable frosting that is almost perfectly smooth. Thanks guys!
preserve is the same yes. the thing is with apricot jam is it seems to become one with the cake and doesnt have to much of a rubust flavour, so its hardleys noticable, i suppose using a smooth (no seeds) strawberry jam would be fine, but you would be able to taste it more :)
just curious if she shaves her arms cuz she used her arm to push the dough down which if she has hairs on her arm you could be eating her arm hair? just thought i would point that out!
Ganache is 300ml of cream to 600g of quality chocolate 2-1 ratio.Heat the cream up to near boiling ,place the chocolate in a heatproogf glass bowl and pour cream over.Stir until a rich smooth and glossy.Refrigerate and is used instead of buttercream ,on your cake before applying sugar paste .Planet cakes have a booked out called Planet Cake with all this info and have classes in Sydney,Melbourne and Brisbane.
it is apricot jam and water, any type of suger water you just need to warm it up until it dissolves the sugar or in their case jam. Nothing particular temp wise.
can anyone tell how to stop the fondant from cracking... cause though i only started kneading, the edges cracks.. i heard other people use crisco... is there an alternative to crisco??.. cause i tried looking for it in shops but they didnt have them.. eheh thanks..!!
Ganache double choc to cream 300ml of pure cream to 600g chocolate. Heat the cream to almost boiling Place chocolate into heatproof glass bowl and and pour cream over.Stir until a rich smooth gloosy ganache.Allow to cool and apply to your cake Use this instead of buttercream for a great finish before applying sugar paste.They have a great book out called Planet cakes and there recipes and methods are in there .They also have workshops in Sydney, Melbourne and Brisbane.
I don't really like marshmallow fondant myself. I use Toba Garrett's recipe and it's really tasty, definitely not like the stuff you get in the store :D She has the recipe in her books.
well just make it even, Say . . 1 table of spoon of apricot jam , to two tablespoons of water . . Bascially which ever measurment u use for the quantity you need, just double the water . . so if u had a jar of jam, youd need two jars of water :D
great video! god, germans are so efficient! no chit chat, straight to the point! love it!
I love planet cake, i wish i could have a cake made there for my sweet 16 birthday party. I watch planet cake on tv and they are amazingly talented!
yes. She said one part apricot jam and two parts water :) Hope that helps :)
Omg lifesaver, my subtitles say paper champ 🤣
Great video! Now I need to find an equally great video for covering a SQUARE cake. :)
lol Handi was that you in the background? Always look so happy! This must be old school. Handi hasnt been there for a few years now.
@iasilvaable
I had those smoothers ordered from New Zealand. I think they only have them in Australia (where Planet Cake is located) and New Zealand. A friend sent me a few. They're beautiful. They're called Perspex Smoothers. (Perspex is their equivalent name to plexiglass/lucite here in the US.)
now i know why my first fondant attempt was so crappy the cake had a million hills and valleys and cracks and the icing was melting it puddles like ice cream. I now know the base of a great fondant covered cake must be a frosted cake with a stable frosting that is almost perfectly smooth. Thanks guys!
preserve is the same yes. the thing is with apricot jam is it seems to become one with the cake and doesnt have to much of a rubust flavour, so its hardleys noticable, i suppose using a smooth (no seeds) strawberry jam would be fine, but you would be able to taste it more :)
Brilliant video!
I want those smoothers........she does a great job here. I always use mmf, and it is never this easily manipulated in the table. any thoughts?
i have the planet cake book and its amazing!!!!!
omg, I am so thankfull for this movie
thanks, i need this for a birthday cake!
just curious if she shaves her arms cuz she used her arm to push the dough down which if she has hairs on her arm you could be eating her arm hair? just thought i would point that out!
great work!!
would love a video on ganaching aswell plz.
Ganache is 300ml of cream to 600g of quality chocolate 2-1 ratio.Heat the cream up to near boiling ,place the chocolate in a heatproogf glass bowl and pour cream over.Stir until a rich smooth and glossy.Refrigerate and is used instead of buttercream ,on your cake before applying sugar paste .Planet cakes have a booked out called Planet Cake with all this info and have classes in Sydney,Melbourne and Brisbane.
is that chocolate mold you put on there before fondant?
it is apricot jam and water, any type of suger water you just need to warm it up until it dissolves the sugar or in their case jam. Nothing particular temp wise.
Yes you can. I've made marshmallow fondant which is more tasty than regular rolled fondant. YOu cna find recipes for both on the net.
Icing is the general term for icing. Fondant is a type of icing. What she used is fondant icing.
what kind of chocolate icing is on the cake?
where can I get smoother's like those?
i actually use the same amount of choc to cream, 600/600 . ive always done it like this and find it much tastier, thicker and easier to work with.
HI what brand is the fondant icing you buy ?
Dang she's quick. True pro indeed.
can anyone tell how to stop the fondant from cracking...
cause though i only started kneading, the edges cracks..
i heard other people use crisco...
is there an alternative to crisco??..
cause i tried looking for it in shops but they didnt have them..
eheh thanks..!!
Ganache double choc to cream 300ml of pure cream to 600g chocolate.
Heat the cream to almost boiling Place chocolate into heatproof glass bowl and and pour cream over.Stir until a rich smooth gloosy ganache.Allow to cool and apply to your cake Use this instead of buttercream for a great finish before applying sugar paste.They have a great book out called Planet cakes and there recipes and methods are in there .They also have workshops in Sydney, Melbourne and Brisbane.
I hope you post move videos- amazing!
how to get smooth cake like that???
Can you make a tutorial ho you prepare a fondant,please?
can you tell me where I can get your mud cake recipe?
Just chocolate and butter ? Thanks! I though it was more complicated. : )
I don't really like marshmallow fondant myself. I use Toba Garrett's recipe and it's really tasty, definitely not like the stuff you get in the store :D She has the recipe in her books.
You have to be fast with fondant.
It gets really stiff really quick.
Is she from germany, or austria?:)
Hi! does anyone has a recipe for Chocolate ganache? Please : )
Wow was gonna sat
what is discussing?
and why won't you eat the cake.
Oops sorry didn't finish my last comment lol anyways was that handi? This video was probably taken ages ago....
well just make it even, Say . . 1 table of spoon of apricot jam , to two tablespoons of water . . Bascially which ever measurment u use for the quantity you need, just double the water . . so if u had a jar of jam, youd need two jars of water :D
The cake has been covered in chocolate ganache first.
LOL @ the guy in the backk!
That is not how my teacher taught me to do it. I will try this way next. Thanks.
" the last step is to go over with your fingers" lol i thought she said peni also hehe. hey.. but she's kind of cute
0:24 mostly I was paying attention to that guy in the background
I know I was like, "eww arm hair."
JSG
PS.
But it still looks great!
that was not the way my teacher taught me but i will try it
@tashalovesu good! more for meeee :D
As if they don't wash up to their elbow.........
your forearm on the icing did not look sanitary.....
chocolate and butter
sympa de raduire en français !
oops, put this reply in the wrong spot...
*sigh* I need practice...
I wanna touch it XDDDDD
She didn't say Penis, she said fingers. It's her accent.
woah.... she sounds like a woman arnold schwarzenegger...
so what
Thats nasty why would u put your dirty arm with bacteria and dead skin cells, on someone's fondant for their cake thats straight nasty!!
the sugar syrup recipe- do i just bring to a quick boil- please advice