Thank you!!! So helpful. In case anyone was wondering though, the cake sweating or not doesn't have to do with the water activity (or liquid content) of the ganache-- it has to do with the water in the AIR or the relative humidity where you are. When the air, which naturally has some water vapor in it (amount varies depending on climate) contacts the cake, the cake is cold so it cools the AIR around it, causing the vapor in the air that's right by the surface of the cake to condense, and the newly condensed droplets stick to the cake since only the air closest to the cake gets cold enough that the vapor comes out of it. #thermodynamics!
love your channel! i'm a classically trained chef but not baker and i've learned so much and so many cool tricks and tips from watching your videos. unlike most chefs, i love to bake because i love to eat what i bake! i have a huge sweet tooth and can't wait to make your bailey's cake. i died when you said, "this is when you get a massive back cramp" because that has definitely happened to me when i decorate my cakes!
Amazing video! Thank you so much for the tips. Today was my first time to cover a square cake with fondant and having all your instructions and tips, I did it to near perfection! ❤️
Such a helpful tutorial! I'm terrible at covering a square cake. Now I want to try again. Thank you for sharing. And congratulations on the coming baby! ❤
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.
Also, can you leave a link to your marshmallow fondant? I love your videos by the way I've learned a lot about baking through your videos. Thanks for sharing.
"If it's crumbly and cracking just give up, it's not gonna work" - Sugar Geek Show This quote goes against every teacher ever to exist XD Thank you for sharing
You make it look so easy! I ended up with a ton of extra fondant on the last corner and ended up just having to fold it inward and try to smooth it out 😩 not a good look! What did I do wrong??
Hi Liz. Thanks for the video. I live in the Caribbean/South-America where it's almost always hot. I do use American buttercream and it crusts well once I let it set at room temp for 8 hours (providing that the sun it out). I just damp it and apply the fondant. However, I cannot work vigorously to get the sharp edges.
Hello Liz, I have a problem after I cover my cake with buttercream I let it in the refrigerator and when I put the fondant after one hour it stars like going down ( the buttercream) why is that??? Please help
The video didn’t show how to flip the cake back up the correct way once you’ve done the sides! In panicking that I will tear the top of the fondant on the top of the cake!
Hy, thanks for shearing. I have one question. My fondant cake is always sweet after coming out from refrigerator and if I don’t refrigerate the cake during decorations its gong melting. What i can do
Liz thank you so much. I’m making a four tier square wedding cake and wanted to check - if I did the fondant the day before would it keep for the wedding?
I'd like to know what brand is of the large, blue rolling pin that you used in this video and the small, red rolling pin that you've used in other videos. Where did you buy them? Thanks!
I tried the firm ganache, let it sit room temp over night, it firmed up to a softer peanut butter consistency. I don't know why it didn't get hard enough. I live in the Caribbean, temp ranges 87°F to 92°F. I was hoping it would get rock hard. Don't know what i did wrong😭
You can try putting it in the fridge to harden up or you might need to add a bit less cream to your chocolate (the more cream you add the looser the Ganache will be) peanut butter consistency is actually the perfect consistency to decorate your cake with because if it gets firmer you will end up pulling cake off while trying to ice. Once you have finished coating your cake with ganache pop it in the freezer to firm it up. If it doesn't firm up and its still super soft then definitely add less cream! I live in South Africa so it gets very hot here as well so trust me I know the Hassels the heat can cause! Hope this helps
It would have been most helpful if you'd shown how to turn the cake back up the right way as I can't help but worry that the fondant will be stuck to the board and I'll get hand and fingerprints all over the sides when trying to tug it off. But I guess if you haven't completed your instructions after what looks like 5 years, you are hardly likely to do so now. Pity as it was really helpful up till then but I don't have the courage to attempt to turn the covered cake back over (not too happy either about turning it upside down in the first place as I have arthritis so a poor and weak grip) as the worry of the top getting stuck to the board is too daunting. I've never tried covering butter icing with fondant (only putting sections of cut out shapes onto the kids cakes I've made) as I would usually either make a rich fruit cake for weddings and special occasions or a sponge that I'd cut into a "comic" shape for a child's birthday/suitable design for an adult like the racing car I recently made for my son's 40th birthday since he adores F1 racing but I'd love to try making a cake entirely covered with butter icing and fondant before my hands and shoulders deteriorate any further. However, without the instructions on how to flip the cake back over, I'm too apprehensive about the top of the cake sticking to the board and what to do if it does. Without any hints or advice on completing what you started, I'll just play safe and keep the cake up the right way. Shame, as it looks as though your method could give a much neater finish to the bottom edge.
Thank you!!! So helpful. In case anyone was wondering though, the cake sweating or not doesn't have to do with the water activity (or liquid content) of the ganache-- it has to do with the water in the AIR or the relative humidity where you are. When the air, which naturally has some water vapor in it (amount varies depending on climate) contacts the cake, the cake is cold so it cools the AIR around it, causing the vapor in the air that's right by the surface of the cake to condense, and the newly condensed droplets stick to the cake since only the air closest to the cake gets cold enough that the vapor comes out of it. #thermodynamics!
love your channel! i'm a classically trained chef but not baker and i've learned so much and so many cool tricks and tips from watching your videos. unlike most chefs, i love to bake because i love to eat what i bake! i have a huge sweet tooth and can't wait to make your bailey's cake. i died when you said, "this is when you get a massive back cramp" because that has definitely happened to me when i decorate my cakes!
Amazing video! Thank you so much for the tips. Today was my first time to cover a square cake with fondant and having all your instructions and tips, I did it to near perfection! ❤️
I'm so happy this exists, been having a panic about my nephew's first birthday cake
Great tutorial, thank you. I'm so glad I found you! x
OMG! Almost! Almost hit the floor 😧😧 You make It look so easy 😍 Thanks for sharing
True. I never use fondant because I can't seem to get it right
Such a helpful tutorial! I'm terrible at covering a square cake. Now I want to try again. Thank you for sharing. And congratulations on the coming baby! ❤
B r a n d n e w h e r e😘😘😘
Thank youuuuuu so much for this video.... I saved my life with this square cake 🍰
Super useful! I’m making a Rubik’s cube cake, so I’ll need this!
How did your cake come out? Pics? Vids?
Liz will you please do a video with a 4 tier wedding cake using decorated dummy cakes and 2 real cakes?
Great tips!!! Thanks so much for your tutorial 🤗
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.
nice job, fondant is a difficult medium to use, but you made it look easy, thanks.
Also, can you leave a link to your marshmallow fondant?
I love your videos by the way I've learned a lot about baking through your videos. Thanks for sharing.
"If it's crumbly and cracking just give up, it's not gonna work"
- Sugar Geek Show
This quote goes against every teacher ever to exist XD
Thank you for sharing
This is wonderful ❤💖. Thanks for impacting
Always helpful
You make it look so easy! I ended up with a ton of extra fondant on the last corner and ended up just having to fold it inward and try to smooth it out 😩 not a good look! What did I do wrong??
you are so amazing, thank you for making this tutorial
You're welcome! Thanks for watching
Thanks for tutorial it very helpful
Thank you for sharing this video. Would you be offering 1 to 1 classes in the near future?
I wish I would have seen this last night. My corners are not greats ice corner but fondant has some blemishes. Any sugestions
Thanks for the video I believe it will help me in covering square cake. 👍
Hello Maam,.Can I ask again if what brand of fondant is good to use?thank u
Thanks for the training
Brilliant thanks.🎊
What kind og spray it is? Water?
Thank you so much🙏🏼
Its me here again trying to overcome my fear of square cakes. U make it look so easy
Hi Liz. Thanks for the video. I live in the Caribbean/South-America where it's almost always hot. I do use American buttercream and it crusts well once I let it set at room temp for 8 hours (providing that the sun it out). I just damp it and apply the fondant. However, I cannot work vigorously to get the sharp edges.
Try using white chocolate ganache instead, it stays firmer for much longer so you can get those sharp edges with the fondant
@@SugarGeekShow Thanks. Will have a look at your ganache videos
Liz que bonito se ve aún sin el fondant 😍 cómo haces para que así tan Perfecto 👌
If I'm doing a brownie can I do fondant directly on it or do I need a frosting underneath
I did this totally wrong lmao. Good thing I found this before doing the next tier! 🤣🤣❤
Hello Liz, I have a problem after I cover my cake with buttercream I let it in the refrigerator and when I put the fondant after one hour it stars like going down ( the buttercream) why is that??? Please help
Beautiful
nice.. what is the size of this cake?
How many kg of icing sugar dd you use pls
The video didn’t show how to flip the cake back up the correct way once you’ve done the sides! In panicking that I will tear the top of the fondant on the top of the cake!
Can you leave a link for the two brands of finding that you?
Thanks...Great vides, demostrations, presentations...
how that cornstarch absorbs water when it is not soluble in cold-water ...? :)
Pls ma…how can I mix my fondant to get this beautiful texture of urs😢
Thanks a lot
Hy, thanks for shearing.
I have one question. My fondant cake is always sweet after coming out from refrigerator and if I don’t refrigerate the cake during decorations its gong melting.
What i can do
Sweating doesn't hurt the fondant, just let it dry
Oh ok . Thank you so much
Lovely
Bonjour my dear Can you please tell us where to buy the extension that you are using on top of you turn plate Love your videos merci beaucoup 😘😘😘
turn table extender from www.sugarworks.com
😘😘😘😘😘
Hi... loving your channel...
Thank you Jennifer!
What did you spray it with please?
Still waiting for an answer pls
@@claudiakwaasiappiah1770 water
Water
I love all your works it's so beautiful I want to now if I must make some taylose in the fandont to cover my cake please please 😊😊😊
😊😊😊😊😊
Thank you I’ll try that!
Liz thank you so much. I’m making a four tier square wedding cake and wanted to check - if I did the fondant the day before would it keep for the wedding?
Using Italian meringue buttercream - chilled as per your acrylic square cakes
Oh yes, fondant covered cakes last a week in the fridge
If that were me at the end, the cake would have been on the floor. No saving that. 😄
😀😀😀😀
How many layers is your cake and how many kg of icing sugar
Do you paint your fondant before you freeze it or after
Jamie Rigault usually after its frozen and on my cake
I'd like to know what brand is of the large, blue rolling pin that you used in this video and the small, red rolling pin that you've used in other videos. Where did you buy them? Thanks!
I don't know the brand but I got the silicone rolling pin from costco. You can find them on Amazon as well
I tried the firm ganache, let it sit room temp over night, it firmed up to a softer peanut butter consistency. I don't know why it didn't get hard enough.
I live in the Caribbean, temp ranges 87°F to 92°F. I was hoping it would get rock hard. Don't know what i did wrong😭
You can try putting it in the fridge to harden up or you might need to add a bit less cream to your chocolate (the more cream you add the looser the Ganache will be) peanut butter consistency is actually the perfect consistency to decorate your cake with because if it gets firmer you will end up pulling cake off while trying to ice. Once you have finished coating your cake with ganache pop it in the freezer to firm it up. If it doesn't firm up and its still super soft then definitely add less cream! I live in South Africa so it gets very hot here as well so trust me I know the Hassels the heat can cause! Hope this helps
Pls can get Have fondant reciepe
Nice
Very nice
I live in the Caribbean and when it rains, my fondant slides abit down the cake. Why is that?
Moisture in the air maybe?
It would have been most helpful if you'd shown how to turn the cake back up the right way as I can't help but worry that the fondant will be stuck to the board and I'll get hand and fingerprints all over the sides when trying to tug it off. But I guess if you haven't completed your instructions after what looks like 5 years, you are hardly likely to do so now. Pity as it was really helpful up till then but I don't have the courage to attempt to turn the covered cake back over (not too happy either about turning it upside down in the first place as I have arthritis so a poor and weak grip) as the worry of the top getting stuck to the board is too daunting. I've never tried covering butter icing with fondant (only putting sections of cut out shapes onto the kids cakes I've made) as I would usually either make a rich fruit cake for weddings and special occasions or a sponge that I'd cut into a "comic" shape for a child's birthday/suitable design for an adult like the racing car I recently made for my son's 40th birthday since he adores F1 racing but I'd love to try making a cake entirely covered with butter icing and fondant before my hands and shoulders deteriorate any further. However, without the instructions on how to flip the cake back over, I'm too apprehensive about the top of the cake sticking to the board and what to do if it does. Without any hints or advice on completing what you started, I'll just play safe and keep the cake up the right way. Shame, as it looks as though your method could give a much neater finish to the bottom edge.
How thik should I roll it
#teamextra 🙋🏻♀️🙋🏻♀️🙋🏻♀️🙋🏻♀️🙋🏻♀️😂
Good video. But I keep thinking you should have your hair tied up or back.
😀😀😀😀😀
Just my Luck!1Sorry I missed it my AC went out. Have to put my Bosch mixer on hold till I get this fixed 😥😭😭😭😭😭😭
😥😥😥😥😥
Instructions unclear : I stabbed my cat with a toothpick!!
I’m about to ice a cake like this and I feel like I’m going to be really bad 😂
Lol! breathe!! you got this!!