This is amazing, I'm hoping to make one similar in a few weeks but so nervous. I wondered do you provide recipes for your cake at all please, I'm Co concerned mine won't carve like yours as it normally crumbles x
Unfortunately, we don't share our recipes just yet but we used pound cake on this one. You can search for any pound cake recipes. I'm sure it will do. Pound cakes are sturdy and can carry quite some weight. I'm sure you'll do fine. Don't hesitate to ask us here if there's anything else you need help with.
Thanks for the video, what is the tool you use for the fondant to flatten it against the cake (not the roller, or the flat one, its the one that looks like a stick? thanks!
Hello! Glad to have you in our channel. The tools we used were part of a set. One is the fondant knife, with 2 different ends. The second one (more like a stick) is the dresden tool, also with 2 different ends. We actually labelled both tools as our "favorite" tool. ☺️ They are very useful.
Need more help to construct. How many dowels would I need for a 2 layer 10” cake 8” 3 layer cake. Bottom one buttercream. Top one fondant shop bought ready rolled. Some fancy ribbons on edges. Quite a large cake topper. Xxx any ideas. Wedding in 8 days. X thanks
Hi. You'll need 4-5 dowels on the 10" cake. You will also need to dowel (3-4pcs, depending on the size of the topper) the 8" cake to support the large cake topper. Put the topper when you are at the venue already. You may also put a center post, using a 5-6mm wooden dowel. Drill your cake board/base, glue the wooden dowel. Don't forget to also make a center hole into the cake board of the 8" cake. You'll still need 4 dowels on the 10" cake. Hope this helps 🙂
I thank you for your valuable help and time & support you have given me. & the quality and quickness of your response. So glad I found this site. God bless you. ❤ Thank you I will post a pic. 🙏🏼💕
Thank you for sharing. I’ve been wondering if you could do 1 buttercream & 1 fondant. As you can only buy pre-made fondant in 10”circles. The bottom of my cake is 12” & wouldn’t even cover. the sides. So top layer fondant . Bottom buttercream. Problem solved ❤❤❤
Hi! Happy to have you in our channel🧡 The embossed letters were carved in the cake. You can make a stencil of the font you like (thicker letters are easier). Here's the link to one of our videos where we carved The Incredibles. The process is the same for the letters. Let us know if you have more questions. Good luck! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-UTRnDsZ3ETI.htmlsi=iESpGY-1Fbj3rwRF
Hi. We use ready to roll fondant. Several years back, since ready made fondant became available, we stopped making our own 'coz it's labor intensive and the ready made ones were more manageable.
I have a bunch of questions, and I'm new to your channel. Bare with me if you discuss this in other videos. 1. Do you make your own fondant? 2. What are the circle push out tools called? 3. When working on the headpiece, do you store cake in the fridge? I always go back and forth with this as I get mixed answers. 4. Are the knives used, box cutter, exacto knife, and pizza cutters? I think that's all of my questions. I absolutely love the way this cake turned out!!!
Hello. Thanks for watching our video💓 1. We now use ready-to-roll fondant. We used to make our own. It is just more convenient to use the ready-made ones. 2. The circle cutters used are called round/circle plunger. 3. We just put our cake in the fridge to set the buttercream/ganache, before covering it with fondant. Once it's fully decorated, we just box it and keep it at room temperature. 4. For decorating, we mostly use exacto knife and the pizza cutter. Please feel free to message us or comment should you have more questions. Have a great day!
I'm sure it will. Just drop your question here if you need any help. And do prompt me here too before you start decorating so I could stay online and answer any question in real time.
I haven't made a dumbbell cake yet. Just in fondant. If I am to make one and it's all edible, I'd have to make the lower portion, that is in contact with the base, in chocolate to hold the cake portion above and at the same time keep its true form.
