cake is so pretty! Please can you advise me how to make this in hot temperatures? will i be able to cost it in ganache? and will fondant be okay in this heat? Also how did you attach the stripe to your cake? with edible glue?
You seriously gave this mama confidence to try and pull off making this cake for my little cocomelon fan. Question, did you color your fondant with gel coloring or buy it pre-colored?
You have NO IDEA how much I needed this video!!! Thanks for talking us through it too, so many videos just whizz through the process without explaining a thing but you made it so easy to understand. Much love ❤
I just cut a bunch of strips all the same width then I tapered off one end of each strip to make them come to a point. This point is the end you will start with when applying at the very top of the cake and will prevent and strips from overlapping. The first 4 strips I placed were in a cross shape to mark off my 4 quadrants then I applied two strips in between each of those so there were 12 altogether
Nope, not paper. It’s called a flexi smoother, you can buy them but I DIY’d one myself. I just bought one of those flexible cutting boards from Walmart and use that to cut my own smoothers in whatever size or shape I need.
Use flower wires inside the fondant for structure. Just make little snakes with the fondant around the wires then shape them gently. Make two little balls and stick them on the top of the wires then stick them into a small neatly shaped mound of fondant and place on top of the cake.
hi what kind of hard frosting did you use to cut out the face and everything pretty much? :) I want to make this cake btw, you’re video is super helpful !
Just some simple fondant. You can make some with marshmallows, shortening, and icing sugar. There are lots of great recipes online, but I just use store bought, Wilton brand.
For this one I did add tylose to the antenna but I believe that was it. If memory serves me correctly I think I left the ladybug free of tylose so that it was soft to eat.
But did the stripes and the face retain shape was it not difficult to handle without gum paste or tylose .My accents keep getting out of shape if I don’t ass tylose
@@shreyamohta9955 I always allow my fondant to dry before adding it to the cake. If I need them very firm I use my food dehydrator on the lowest setting. It stays soft while it’s warm but it hardens once it cools, just need to be sure to dry it in the shape you need it.
Love this cake!! What is your buttercream reciecpe? J have such a hard time of knowing how much buttercream to make when decorating cakes. I feel like I never make enough, then when trying to make more u can't get it the exact same color :( any tips for this?
Thanks! Haha! I am horrible at this as well! I got tired of making extra batches so I bought a bigger bowl for my mixer and now I just make three batches all at once. One of my batches is usually good for a 6” triple layer cake so I just scoop out what I need and save the rest. Also when mixing colors I always make more than I think I’ll need and I’ll usually just freeze the rest. Here’s my recipe; 1/2 cup unsalted butter , 1 tbsp vanilla, 1/4 tsp salt. Whip these three ingredients together until light and fluffy. Add 1/2 shortening and whip again until no lumps remain. Sift 4 cups of sugar and add to butter mixture. You can add a little at a time or all at once. I like to add mine all at once and mix on low until no dry streaks remain. Then I add 2-3 tbsp of cold water, you can use water, milk or cream, whichever you prefer to taste then mix again. Try not to over mix here as you don’t want to add to many air bubbles. Hope this is helpful!
@@TheRobynsNest thank you so much! Nope doesnt sound too far off from what I do! Glad to know I'm not the only one! But a bigger bowl would be amazing! Thank you!
@@KarenGarcia-px5kj I make it! 1/2 cup unsalted butter 1/2 cup shortening 1/4 tsp salt 1 tbsp vanilla 4 cups of powdered sugar(sifted) 2-3 tbsp water, or milk or cream( whichever you prefer to taste
@@KarenGarcia-px5kj you’re welcome! Be sure to whip your butter first then mix in your salt and vanilla, next add the shortening and whip again until smooth and fluffy. Then you can add your sugar and liquid alternating until fully combined
The light green part was actually buttercream, if you wanted that part to be fondant you would have to cover the entire cake in that color fondant then add the darker green stripes on top of that.
For this cake I used all Wilton gel food colors. For the face I used a tiny touch of the color rose, for the dark green I used Kelly green and for the light green buttercream underneath I believe it was leaf green.
Thanks for the kind words 🥰 I'm from the east coast of Canada so making a cake for you in California would be pretty much Impossible I think. Thanks for watching ❤
