Paneling a Square Cake with Fondant
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- Опубліковано 18 жов 2024
- In this video I show an alternative way to covering a square cake with fondant for sharp crisp corners.
My acrylic tutorial for square cakes can be purchased in my tutorial shop on my website www.siftbykara.com
I use Swiss Merengue Buttercream under my fondant. The video tutorial and recipe can be found here • Making Swiss Merengue ...
Acrylics can be purchased at www.cakesafe.com
Awesome tutorial as always! Going to give it a try over ganache.This is much quicker to watch than the live one I was imagining :) Thanks Kara! So helpful.
Un trabajo impecable, felicidades!
Briliant!! that's idea what I hv been looking for.
So clever x
Hi. Great work! How long roughly to freeze the panels? And thanks for the tutorial 👏
This looks so effective, thanks so much for the tutorial. How long do you freeze the panels for before they're ready to be put on the cake? Thanks again, Helen x
I love your tutorials so much! How do you get the cake from your work board onto the cake board without messing up the perfection?
Thank you for loving my tutorials! I place my cakes back in the fridge for a few hours or overnight and transfer them to the display board when they are well chilled and solid. They are very easy to just pick up with two hands on the sides without damage.
+Sift by Kara Thank you!
Please could I have the tutorial for this make 😊
GM lovely Kara, I tried this technique last night( I'm a first time fondant user) I have to say the application was easy however, Crossed some dilemmas frosting oozing from one of the seams, the corn starch was very difficult to remove off fondant (MMF) do you have any tips to sealing the seams tighter?
I wish I could send a pic of my finished product😊
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I work with very cold cake in a very cold environment not allowing my cake to soften. I work quickly and use a little water along the edges to seal the seams closed.
why water? and not piping gel?Cake is beautiful by the way
Since you are getting the cake cold and the fondant to do this do you ever run into problems with the cake sweating and getting messed up from that? How do you stop the cake from sweating?
I wish someone would answer this question
Leslie Lazarus I work in a cold work space, air condition is running at 65 degrees. I also keep my dedicated cake fridge to 40 degrees. This way the cakes coming from the fridge into my work space is not shocked by extreme temp changes. Helps with the sweating tremendously
Deidre Ritter answered
Thanks Kara!
Thanks for this great tutorial. Do you have any tips for paneling in a warm environment. I wouldn't be able to freeze the fondant because of condensation
What's the name of the fondant used. and also what kind of fondant was used for the bow.
love, love this video how did you add the words?
iMovie you can add titles along the film
+Sift by Kara I'm sorry I didn't get that.
I thought freezing fondant makes it sweat?
What about the lid and the bow?
do you make your own fondant
do u make ur own fondant?
Thumbs up👍🏼👍🏼💟
how do you deal with condensation.
Hi how many layers of cake do you use please
I typically use 4 layers of cake and 3 layers of filling
+Sift by Kara thanks for such a quick response
What type of fondant did you use
I typically use LMF. If you google that you should find Liz Marek from Artisan Cake Company and she has a video and blog about how to make it. Honestly any fondant will do as long as you stiffen it (not dry, just stiffen) with cornstarch
Does the fondant sweat?
It will if the temperature in my workspace is warm. I keep it around 68 degrees when working with my cakes. Minimal sweating
+Sift by Kara thank you!
+Sift by Kara could you put a fondant cake in the fridge?
+Sugar Rae Bryant I do all the time in my dedicated cake fridge set to 40 degrees
Thank you Kara
Didnt show how to make the lid... :(
I'm sorry I don't understand
A good video, but the music is horrorable.