This is brilliant, thank you so much. I want to make a character cake and it is roughly the same shape as an Among Us so all I need to is decorate it differently.
love your video, I was really wondering where you get the cake plate from. I looked it up and found cake tiers but nothing resembling yours. Can you help me out? Thank you.
This is a sore subject for me. I used a company called global sugar arts products (which are in the video) but they discontinued their stacking systems. Now I have used wilton brand (easily accessible) but the legs are really fat. I would try using these - artisincakes.com/products/stacked-cake-round-separator-plate-sps-single-plate-system-with-secure-column-attachment?variant=44661077129 I haven't used these before but they look like what I used to use. I'm sorry, I know that it is hard finding 4 legged stands!
Odd question, but when you say a lot of fondant how many pounds did it take? Less then 2 or more then 2 doesn’t have to be exact just a rough idea. Would love to make this cake just need to know how much of what to buy!!
It was a 6” cake tin. I think I made 4 of them. Just take your time and keep putting it in the fridge to get cold and stiff for the max structural support. Good luck, and if you’re willing, I’d love to see what you make 😊
I’d start it a day or two in advance. It took me most of a full day to make- between baking and assembling and waiting for it to set up in the fridge between steps. These videos seem like you can just bang it out, but if you’re using it Saturday, start Thursday. This also gives you time to start over should worse come to worse
@@CaketasticCakes Sorry just another few questions! Do you have a preferred recipe or suggestion for the actual cake and butter cream? Every time I've tried something like this everything is just too soggy and soft. thank you!
Of course the brand I used here went out of business🙄. However I know wilton makes a plastic dowels and plastic cake separator plates. You can find them easily and they would work
It’s a crusting butter cream icing, so it sets pretty firm to start with. The big thing is to keep it in the fridge as much as possible. Stack and ice the cakes, then put it in the fridge for an hour at least. Cover it with fondant, back in the fridge again for another half hour. Take it out, add the details, back in the fridge it goes. All the cold makes both the caked and icing super firm and therefore strong and able to be handled. I hope this helps
Here is a link to my website showing where you can get the same stand I use. www.caketasticcakes.com/tools-supplies/supplies-page And send me a picture of your work. I love showing off my viewers creations.
It didn’t. When I made this cake it was still cold out and so there was no humidity. I would expect it to sweat when it comes out of the fridge if you made it in high summer, though...
@@CaketasticCakes that’s what i’m afraid of, because the humidity is very high here in the philippines.. the moment u take the cake out of the fridge, u only have few minutes until it sweat...also, my kitchen/working area has no a/c 😊😊 anyway, i would still try this with a smaller version..do u happen to have a video toturial on how to prepare a fondant cover?i mean the thickness and the softness needed..😍
@@carolarguillas2360 I have this video of rolling and covering a cake. As far as thickness- I tend to go thicker as I feel like it leaves you room for mistakes 😂, but you shouldn’t go thinner than 1/8inch
Can you tell me how tall this cake is finished? how many approx it would feed?
it was about a foot tall and would feed about 15-20 ppl
This was awesome thank you for this tutorial. Hopefully I can pull this off. Too.
Me Too
This is brilliant, thank you so much. I want to make a character cake and it is roughly the same shape as an Among Us so all I need to is decorate it differently.
Great job
This tutorial is a a God's send for me! Thanks ❤
That’s quiet a compliment- thank you 😊
Do you know how much red fondant did you roll to cover such a tall cake? Thanks
I don’t think I did say. It was a lot! I think it was about 4 to 4.5lbs worth.
Your cake also looked stunning, is it mud cake?
@@lamyaandadam no, although it looks like it could be. It’s just chocolate
love your video, I was really wondering where you get the cake plate from. I looked it up and found cake tiers but nothing resembling yours. Can you help me out? Thank you.
This is a sore subject for me. I used a company called global sugar arts products (which are in the video) but they discontinued their stacking systems. Now I have used wilton brand (easily accessible) but the legs are really fat. I would try using these - artisincakes.com/products/stacked-cake-round-separator-plate-sps-single-plate-system-with-secure-column-attachment?variant=44661077129
I haven't used these before but they look like what I used to use. I'm sorry, I know that it is hard finding 4 legged stands!
Odd question, but when you say a lot of fondant how many pounds did it take? Less then 2 or more then 2 doesn’t have to be exact just a rough idea. Would love to make this cake just need to know how much of what to buy!!
It was about 4-5 pounds I used. Crazy heavy! Now I also roll out a little thick but I think around 4 is a good estimate
Did you just buy a lot of white and color it or did you buy pre colored fondant ?
I normally just buy white and color it, but this was too much. I bought red pre-colored
🥰😍
I need to make this kind of cake for my son birthday I hop I can pull it off whit the among us cake I relly love the vido😁🤫😶😃😃
If you do it, I’d love to see it!
Woah!this is beautiful..and very detailed..is that buttercream frosting you are using?
Thank you- I love how it came out. It is a simple crusting buttercream frosting and then fondant on top
Thank you for sharing!!! What size cake did you use?
i used my 6" pans, and made 4 cakes
This is beautiful!! How many people do you believe this could feed?
I’d say about 20. It was 4 6” cakes
I am going to attempt this! Please can you tell me which size cake tin you use?
It was a 6” cake tin. I think I made 4 of them. Just take your time and keep putting it in the fridge to get cold and stiff for the max structural support. Good luck, and if you’re willing, I’d love to see what you make 😊
@@CaketasticCakes I am so awful at making cakes but we may give this a go!!! Would we start this a few days before hand? Thank you
I’d start it a day or two in advance. It took me most of a full day to make- between baking and assembling and waiting for it to set up in the fridge between steps. These videos seem like you can just bang it out, but if you’re using it Saturday, start Thursday. This also gives you time to start over should worse come to worse
@@CaketasticCakes Sorry just another few questions! Do you have a preferred recipe or suggestion for the actual cake and butter cream? Every time I've tried something like this everything is just too soggy and soft.
thank you!
Hi what is the name of the white tubes you used? Thank you so much!
Of course the brand I used here went out of business🙄. However I know wilton makes a plastic dowels and plastic cake separator plates. You can find them easily and they would work
please make pickles aplenty from bojack horseman
What size cakes did you use. Im going to try attempt this for my daughters 8th birthday 😅
These were 4 cakes made in 6” pans. Good luck- and make sure to keep your cakes cold so they stay strong for sculpting and supporting the fondant. 👍
How is that icing so hard that you can just hold it like that?
It’s a crusting butter cream icing, so it sets pretty firm to start with. The big thing is to keep it in the fridge as much as possible. Stack and ice the cakes, then put it in the fridge for an hour at least. Cover it with fondant, back in the fridge again for another half hour. Take it out, add the details, back in the fridge it goes. All the cold makes both the caked and icing super firm and therefore strong and able to be handled. I hope this helps
@@CaketasticCakes very helpful, thank you. 😊 I'm going to attempt this once I find a stand like that lol
Here is a link to my website showing where you can get the same stand I use. www.caketasticcakes.com/tools-supplies/supplies-page
And send me a picture of your work. I love showing off my viewers creations.
Does it sweat?
It didn’t. When I made this cake it was still cold out and so there was no humidity. I would expect it to sweat when it comes out of the fridge if you made it in high summer, though...
@@CaketasticCakes that’s what i’m afraid of, because the humidity is very high here in the philippines.. the moment u take the cake out of the fridge, u only have few minutes until it sweat...also, my kitchen/working area has no a/c 😊😊 anyway, i would still try this with a smaller version..do u happen to have a video toturial on how to prepare a fondant cover?i mean the thickness and the softness needed..😍
@@carolarguillas2360 I have this video of rolling and covering a cake. As far as thickness- I tend to go thicker as I feel like it leaves you room for mistakes 😂, but you shouldn’t go thinner than 1/8inch
oh here is the fondant video...ua-cam.com/video/gIW08Wal5_s/v-deo.html