cream cheese icing should work as long as it is firm enough - so chill it thoroughly. I have never used finowhip myself but have used whipped cream icings before. the whipped cream ones are too soft (from my experience, maybe someone knows something I don't) to support fondant
I'm sure I don't prevent none from getting on it. I try to wear things that are less fuzzy, but that's really it. If you are having a really hard time with it, I'd recommend getting yourself a chef's coat or apron of similar material. I would assume they wear them for that kind of reason ... good luck!
I’m not sure. That’s definitely not the intended use of fondant. I can see it working a little, but I would also expect it to get misshaped when taking it out of the pan. I would actually like to try this idea out myself. Maybe I’ll make a video of me trying your idea.
@@CaketasticCakes Hey, thanks for the super fast reply, I appreciate it. It's also my fear that removing it from the pan would mess it up. Maybe if I cover the bottom of the mold with tightly pressed Saran Wrap, refrigerate it, and gently pull it out...
There will be some that sticks, but you could just rub a little shortening on it. That would remove the extra powder and dry within a few hours. It would be work but you’d avoid the wrinkles of plastic wrap. I don’t know- you’ve got a tough situation!
This is happening when you knead it (most likely). You’re probably trapping air bubbles when you’re folding it over. It is hard to avoid, but when you fold it on itself try to make contact at the fold and then press down toward the open end to force air out. The next day whe you find them, you can use a pin or needle to pierce the bubble and gently drain it. Then very gently smooth over the hole. Going in at an angle with the pin will reduce the hole’s noticeability. You have to be careful here though-if the bubble is big and you leak it all out, you may end up with a slight divot in your fondant. Overall, bubbles suck. I hope this helps :)
Nothing. The buttercream was still moist enough the fondant stuck to it when I placed it on. Sometimes if the icing does crust, I’ll use a mist of water over the icing to help the fondant stick
Hello, thank you for sharing this video. I’m a beginner.. so I have few questions 😅 What buttercream did you use? Also After applying the buttercream how long did the cake stay in the fridge before applying the fondant? Thank you
This cake would need to travel ...how would I keep the top layer from coming off or should i box them separate and once getting to the party then stack
Princess Che good question! When you stack your tiers invest in a good, plastic stacking system. Do not use straws or wooden dowels on cardboard cake plates. Those are fine for local stuff, but if you are traveling, do better. I use a plastic disposable stacking system. The ones I use have a hard plastic cake plate with little feet on the bottom. Those feet lock into plastic columns. The columns go through the bottom cake and provide excellent stability and support. With this stacking system, keep your cake in the fridge overnight and before transport. A cold cake is a stiff cake! A stiff cake doesn’t move when you drive. Now with all this being said, I’m still a nervous person and I like to drive with no more than 2 tiers stacked. If there is a third tier, I usually add it at the venue. I used to use global sugar arts for their stacking supplies, but they are now on amazon and I can’t find the stacking stuff there. I know ateco and wilton have them as well. Good luck!
I normally just use a basic buttercream unless specifically asked for something else. I learned that the baker's chocolate based icings hold up better in heat. There is a very good white chocolate buttercream that is delish and a bit more heat sturdy that you could try. The white chocolate flavor is noticeable but not overwhelming. My family loves it! INGREDIENTS 1/2 cup white chocolate chips 1/2 cup butter, room temperature 2 1/4 cups powdered sugar 2-3 Tablespoons heavy whipping cream 1/2 teaspoon vanilla extract INSTRUCTIONS In a microwave safe dish, melt white chocolate on high for 60 seconds. remove from microwave and let rest for 1-2 minutes. Stir chocolate until smooth and chips are completely melted. If needed heat for an additional 15 seconds. Let cool completely. Cream butter with a mixer on medium speed, gradually adding powdered sugar until completely combined. Add vanilla and heavy cream.Beat until combined and smooth. Add cooled melted white chocolate, beat on slow speed until combined. Then beat 3-4 minutes until fluffy. NOTES If frosting is too thick add a bit more cream, if frosting is too thin add more powdered sugar. You can also use a dark chocolate ganache - the higher the cocoa solid percentage, supposedly the better it holds up in heat. I would also suspect using that recipe above with dark chocolate would work too. Yet, conversely, white chocolate ganache doesn't do well in heat. I guess the long and short of this is I am not too sure, but here are some things to try at least. I hope this helps- I know heat is a real cake-killer!
If I make the cake the night before and I have to drive the cake the next morning to the buyer will I refrigerate it or leave it out in room temperature? If I refrigerate it the cake won’t get ugly while transporting since it will be in the car and temperature may vary?
@@CaketasticCakes I will be using fresh strawberries with strawberry jam and it will be 4 9” layer in the bottom tier and 4 6” in the top tier I will cover all in fondant
@@lupitaortizmua489 ok keep it in the fridge then. Jelly is slippery and keeping it cold will keep it firmer. And with 2 tiers, you want it as secure as possible. It’s still cool enough weather that you should be fine with the temp changes. If you have any decorations to go on your cake, put them on in the morning after it comes out of the fridge. Also, keep the ac blasting in your car while driving. I can’t guarantee anything, but this is what I would do in this case. Good luck!
Ok try this. no more powdered sugar. If you have some crisco or vegetable shortening, coat your surface with that. Just a thin layer- so there is no whiteness but lots of clear shine. Apply in a big area beyond what your fondant size will be. Roll out your fondant on the slippery section you made. If you need to lift and readjust your fondant you may need to reapply a little more crisco. This should make a difference for you. I gave up using powdered sugar and corn starch a long time ago- this just works better for me. Don’t worry about the shine getting on your fondant. Any shortening that sticks will be absorbed in a hour or so, leaving it with the original mat finish. I hope this helps and good luck!
I had the same issue when I lift my fondant from the mat... Thanks a lot for sharing this wonderful idea... I'll try to use the shortening and see.... Thanks again
Princess Che the top tier is a 6” cake, the bottom is 8”. Each tier is 2 cakes (so two 6” or two 8” cakes) stacked. Now you can stop there or cut each of your cakes in half to make 4 layers in each tier if you like more icing.
They are 8" wooden cake dowels. They are used to support the weight of the top cake so it doesn't smush the cake underneath. There are also plastic sets that are much more hard-core and secure, but I use the wooden ones when the cake is pretty stable but I think could use just a bit of support. Thanks!
Try Fantasia Fondant, you won't regret it. It is a very forgiving fondant with a long work time, which makes it easy to work with for beginners and pros. Fantasia Fondant is formulated with elasticity making it a high performing fondant when covering cakes or performing in silicon cake molds. The colors of Fantasia Fondant are vivid and fadeproof. This fondant will not prematurely dry, crack, tear, break and 'elephant skin.' Offers a less sweet taste that resembled a homemade marshmallow fondant.
Thanks for sharing this recipe with your friends and family. Greetings from japan 🇯🇵
Thank you for this tutorial. Very well explained and no use fancy terms or equipment
Thanks ma'am... You took time explain in details...
Thank you for sharing,God bless po.im your new subscriber.interesting vlog
I hope you see this. But can I use cream cheese instead of butter cream icing? And could I also use finowhip???
cream cheese icing should work as long as it is firm enough - so chill it thoroughly. I have never used finowhip myself but have used whipped cream icings before. the whipped cream ones are too soft (from my experience, maybe someone knows something I don't) to support fondant
How long have you been decorating cakes ?
about a decade!
Hi thank you so much for sharing your videos have really helped me. I was wondering though how do u keep lint from your clothing out of your fondant.
I'm sure I don't prevent none from getting on it. I try to wear things that are less fuzzy, but that's really it. If you are having a really hard time with it, I'd recommend getting yourself a chef's coat or apron of similar material. I would assume they wear them for that kind of reason ... good luck!
Hi dear am so pleased to see your blog but the cakes are normal cake recipe, or the cake is heavy, thank you
Normal cake recipes
If I press fondant on the bottom a metallic pumpkin-shaped cake mold, will I be able to unmold it ? Or will the fondant just stick to the pan ?
I’m not sure. That’s definitely not the intended use of fondant. I can see it working a little, but I would also expect it to get misshaped when taking it out of the pan. I would actually like to try this idea out myself. Maybe I’ll make a video of me trying your idea.
@@CaketasticCakes Hey, thanks for the super fast reply, I appreciate it. It's also my fear that removing it from the pan would mess it up. Maybe if I cover the bottom of the mold with tightly pressed Saran Wrap, refrigerate it, and gently pull it out...
That sounds like it could work, but Saran Wrap will definitely leave wrinkles. I suggest using power sugar instead.
@@CaketasticCakes Won't it leave a white, powdery film on the fondant ?
There will be some that sticks, but you could just rub a little shortening on it. That would remove the extra powder and dry within a few hours. It would be work but you’d avoid the wrinkles of plastic wrap. I don’t know- you’ve got a tough situation!
Hi sometimes I find air bubbles under the fondant the next day why does this happen and how do I prevent it
This is happening when you knead it (most likely). You’re probably trapping air bubbles when you’re folding it over. It is hard to avoid, but when you fold it on itself try to make contact at the fold and then press down toward the open end to force air out. The next day whe you find them, you can use a pin or needle to pierce the bubble and gently drain it. Then very gently smooth over the hole. Going in at an angle with the pin will reduce the hole’s noticeability. You have to be careful here though-if the bubble is big and you leak it all out, you may end up with a slight divot in your fondant. Overall, bubbles suck. I hope this helps :)
Thank you so much for the reply!@@CaketasticCakes
Beautiful
Thank you
Thank you for sharing
With what did u dust the buttercream prior to putting the fondant?
Nothing. The buttercream was still moist enough the fondant stuck to it when I placed it on. Sometimes if the icing does crust, I’ll use a mist of water over the icing to help the fondant stick
Hello, thank you for sharing this video. I’m a beginner.. so I have few questions 😅
What buttercream did you use? Also After applying the buttercream how long did the cake stay in the fridge before applying the fondant?
Thank you
This cake would need to travel ...how would I keep the top layer from coming off or should i box them separate and once getting to the party then stack
Princess Che good question! When you stack your tiers invest in a good, plastic stacking system. Do not use straws or wooden dowels on cardboard cake plates. Those are fine for local stuff, but if you are traveling, do better. I use a plastic disposable stacking system. The ones I use have a hard plastic cake plate with little feet on the bottom. Those feet lock into plastic columns. The columns go through the bottom cake and provide excellent stability and support. With this stacking system, keep your cake in the fridge overnight and before transport. A cold cake is a stiff cake! A stiff cake doesn’t move when you drive. Now with all this being said, I’m still a nervous person and I like to drive with no more than 2 tiers stacked. If there is a third tier, I usually add it at the venue. I used to use global sugar arts for their stacking supplies, but they are now on amazon and I can’t find the stacking stuff there. I know ateco and wilton have them as well. Good luck!
@@CaketasticCakes ok. Thank you so much .
what icing do you use under fondant? im from very hot country what icing can you suggest?
I normally just use a basic buttercream unless specifically asked for something else. I learned that the baker's chocolate based icings hold up better in heat. There is a very good white chocolate buttercream that is delish and a bit more heat sturdy that you could try. The white chocolate flavor is noticeable but not overwhelming. My family loves it!
INGREDIENTS
1/2 cup white chocolate chips
1/2 cup butter, room temperature
2 1/4 cups powdered sugar
2-3 Tablespoons heavy whipping cream
1/2 teaspoon vanilla extract
INSTRUCTIONS
In a microwave safe dish, melt white chocolate on high for 60 seconds. remove from microwave and let rest for 1-2 minutes. Stir chocolate until smooth and chips are completely melted. If needed heat for an additional 15 seconds. Let cool completely.
Cream butter with a mixer on medium speed, gradually adding powdered sugar until completely combined. Add vanilla and heavy cream.Beat until combined and smooth.
Add cooled melted white chocolate, beat on slow speed until combined. Then beat 3-4 minutes until fluffy.
NOTES
If frosting is too thick add a bit more cream, if frosting is too thin add more powdered sugar.
You can also use a dark chocolate ganache - the higher the cocoa solid percentage, supposedly the better it holds up in heat. I would also suspect using that recipe above with dark chocolate would work too. Yet, conversely, white chocolate ganache doesn't do well in heat.
I guess the long and short of this is I am not too sure, but here are some things to try at least. I hope this helps- I know heat is a real cake-killer!
wow,i will definitely try this one! thanks a lot😊
If I make the cake the night before and I have to drive the cake the next morning to the buyer will I refrigerate it or leave it out in room temperature? If I refrigerate it the cake won’t get ugly while transporting since it will be in the car and temperature may vary?
What filling are you using, how many tiers is it and do you have it covered in fondant?
@@CaketasticCakes I will be using fresh strawberries with strawberry jam and it will be 4 9” layer in the bottom tier and 4 6” in the top tier I will cover all in fondant
@@lupitaortizmua489 ok keep it in the fridge then. Jelly is slippery and keeping it cold will keep it firmer. And with 2 tiers, you want it as secure as possible. It’s still cool enough weather that you should be fine with the temp changes. If you have any decorations to go on your cake, put them on in the morning after it comes out of the fridge. Also, keep the ac blasting in your car while driving. I can’t guarantee anything, but this is what I would do in this case. Good luck!
@@CaketasticCakes ok thank you
Please help each time I lift my fondant to put on my cake it breaks, if I lessen the amt of powder sugar it sticks on the table
Ok try this. no more powdered sugar. If you have some crisco or vegetable shortening, coat your surface with that. Just a thin layer- so there is no whiteness but lots of clear shine. Apply in a big area beyond what your fondant size will be. Roll out your fondant on the slippery section you made. If you need to lift and readjust your fondant you may need to reapply a little more crisco. This should make a difference for you. I gave up using powdered sugar and corn starch a long time ago- this just works better for me. Don’t worry about the shine getting on your fondant. Any shortening that sticks will be absorbed in a hour or so, leaving it with the original mat finish. I hope this helps and good luck!
I had the same issue when I lift my fondant from the mat... Thanks a lot for sharing this wonderful idea... I'll try to use the shortening and see.... Thanks again
@@CaketasticCakes thank you will come back with feedback
Also How many layers are each tier? What size cake is this?
Princess Che the top tier is a 6” cake, the bottom is 8”. Each tier is 2 cakes (so two 6” or two 8” cakes) stacked. Now you can stop there or cut each of your cakes in half to make 4 layers in each tier if you like more icing.
@@CaketasticCakes ok thank you. 😃
Please whats the work of the stick that you put in the cake
They are 8" wooden cake dowels. They are used to support the weight of the top cake so it doesn't smush the cake underneath. There are also plastic sets that are much more hard-core and secure, but I use the wooden ones when the cake is pretty stable but I think could use just a bit of support. Thanks!
Is your cake is frozen before you put the fondant in the cake
Jacob Lopez not frozen but I do put it in the fridge for about an hour- until it’s nice and firm
@@CaketasticCakes do you have buttercream recipe?
I’m not sure what you’re asking, but I do use buttercream on the cake, then cover with fondant.
@@CaketasticCakes before putting d butter cream, did u put d cake in the fridge?
@@mimilove8344 not in this circumstance. I just iced the room temperature cakes.
Thank you
Hi Mam,,what is the size of your cake?
These were 8” and 6”
Try Fantasia Fondant, you won't regret it. It is a very forgiving fondant with a long work time, which makes it easy to work with for beginners and pros. Fantasia Fondant is formulated with elasticity making it a high performing fondant when covering cakes or performing in silicon cake molds. The colors of Fantasia Fondant are vivid and fadeproof. This fondant will not prematurely dry, crack, tear, break and 'elephant skin.' Offers a less sweet taste that resembled a homemade marshmallow fondant.
Thanks for sharing! Sounds amazing if all that it true. Thanks again
👍👍👍
Is this Jen from cookies cupcakes and Cardio?
My waistline says no 😁. Different Jen
Did you used cmc powder (tylose)?
Kafia Memon nope. This is just fondant
Hi what is Criso U.K.
Hi! It is a solid vegetable shortening. Your equivalent (according to google 😉) would be Trex or Flora White
@@CaketasticCakes thank you 👍
Why r u saying Fon-don it’s fon-dent
¯\_(ツ)_/¯ habit, maybe?