Supply List: www.globalsuga... Covering a Cake with Rolled Fondant Icing by Alan Tetreault of Global Sugar Art. Facebook - globalsugarart Instagram - @globalsugarart Shop, Save & Decorate With Us! globalsugarart.com
I have now watched 5 of your tutorials; my buttercream is revolutionised and I want to eat it all straight away, I try to refrain. You take away the scariness and you seem to be a jolly nice chap too. Thanks ever so!
you are the boss Alan.... The baking degree that I earned a few years ago tried to cover a zillion things in a short amount of time... your vids allow me to slow down and learn more about the aspects that interested me.... Thanks
I have to say that i saw many of your videos today, and i learned alot, thank you very much for sharing all your secrets especially the one where you pull the fondant instead of rolling because that exhausted me so much. thank u
You are so helpful to new cake decorators like myself! No overly complicated explanations. Excellent presentation and instruction. I had no idea how much went into decorating.
I can't thank you enough for this video! I have been so afraid to work with fondant because I have spinal stenosis, and fibromyalgia, and I knew it would've been painful for me. But thanks to this wonderful video and your great tips, I think I'm ready to try it! Thank you so much Alan! I watch all your videos and subscribed to your channel as well!
I am so thankful for you help in this matter. I now know the proper way to cover a cake without getting cracks and the fondent falling apart on me. Can't wait to try it!
ok, thank, small roller and light strokes, not to brake or make holes, i guess good control is key, thank you so much for your help, love the vids as well, they are a real help
Many thanks for another excellent tutorial. I am working my way through your entire series - even for techniques I'm not doing yet - as I learn something valuable every single time.
Hi Alan, I've read that adding Tyloose powder to the fondant helps when using it in tropical weather to avoid the sticky fondant. I added gum tex in the past but still had issues. thanks for the help :)
The top surface of fondant will always dry a little, just like buttercream icing. The inside of the fondant should remain soft and you will be able to cut into it without a problem.
I love all your tutorials they are so easy to follow., and you do it so well. Now I know what I have been doing wrong, like you said there are so many different versions on covering your cake with fondant, I think I will try your version as thats the problem I was having the fondant drying out & cracking. Thank you Perth WA
This was amazing! I've always use the cake turner's base which is much larger than the 8-inch cakes I cover. Then used a pizza cutter - this always led to ugly bases for my cakes. I'm going to try using a soup can to prop the cake up and snip away the skirt. Thanks!
You're the best teacher. I struggle with wrinkles at the very base of my cakes and I want to overcome that but I think this is going to help me. Thank you.
Thank you! If the wrinkles continue, try a different brand of fondant. Some of the more expensive fondants like Fondarific, Carma, Mona Lisa, etc don't wrinkle nearly as much.
Yes, it is a little more difficult do cover a square cake. I always smooth the top first, then do the four corners. Once the corners are in place, gently fan out the fondant between corners and smooth to the cake from the top down. It takes a little practice but it not too difficult. Alan
The cake and board can certainly be covered in one application. Set your cake on a flat surface, like a table top, and drape the fondant over the cake. As you smooth out the folds moving down the cake, extend the fondant out over the board as well. Be sure your board is not too much wider than the cake, maybe 1 to 1 1/2 inches.
Keep trying Ann. Practice really helps along with having a firm cake to cover. I sometimes freeze the iced cake for only 10 minutes to make it a litter firm. Don't freeze it any longer or the fondant will freeze while applying it.
Million thanks alan for a very detailed tutorial. I love yr channel. Hv question to ask. Can i use fondant for butter sponge cake with cheese filling? And how many days can it last at room temperature? How many days ahead can i prepare the cake? Tx
Hi Alan your video is really helpful. My question as I live in tropic country, Indonesia where the weather is warm I used to use corn starch instead of sugar. What is the main difference? Normally I refrigarate my cakes 1 night before decorating, how long I should keep my cake in room temperature before covering it with fondant? Thanks for your response
Nina, cornstarch works well in humid conditions instead of powdered sugar. It will dry your fondant more than sugar but that may not be a problem in a humid environment. If you refrigerate your cake, there is no need to let it come to room temperature before covering with fondant.. You never want to cover a frozen cake in fondant but a chilled cake works well.
Im back and tried your tips using 2 rolling pins, need the fondont prior to covering it which i always had trouble with and it was so easy...thanks again.
Hi Chef Alan. If done properly (following your tutorials, tips and tricks), will homemade fondant work as well? Do you have a preferred recipe or better yet , do you have any fondant-making tutorials in the works? :) Im a big fan Chef Alan. More power to you!
it's a really good job i like it very much can I know when cover a dummy out of fondant what should I apply to the dummy before applying the fondant on to it cause I'm in Sri Lanka it's very hard to find vegetable shortening in our country.b Is there something else that I can use for that?
Thank you so much for this informative tutorial....Once I tried with fondant, after crumb coating I put the cake in the refrigerator almost 30min. and then covered with fondant but after some time cake become moist and all fondant and buttercream started melting. :( HOw to save from falling down or do we need to put the cake in refrigerator after covering fondant?
Hi chef Alan thanks for the detailed tutorial. U are the best cake decorator I ve ever seen. Can u please suggest which fondant u r using? Which product fondant is easy for beginners?
Sangeetha Vijay .... I agree 100% Chef Alan is the best teacher in caking. I love all his methods, he demonstrates and explains very well, especially for us beginners and he never rushes his tutorials. The world is his classroom and I'm so happy I came across a tutorial of his several months ago, he has been my mentor in cake decorating ever since....you could say I'm " pretty sweet" on him .....but don't tell him that! lol
Hi chef Alan, your videos have helped me greatly. I have one question though,it's extremely hot and humid where I live, and I refrigerate my iced cake over night,and I cover it with fondant the next morning. When I cover the fondant it starts sticking to my fondant smoother immediately,and I'm not able to work with it at all. I tried leaving the cake to get it to room temperature and then covering it, it helped a little, but the fondant still sweats. Any advice would be of great help to me. Thanks for sharing ur expertise so unselfishly. Keep doing great work.
Condensation is always a problem if you refrigerate your cake. The only way to avoid the sticking it to re-chill the cake if it starts to stick. Allow the fondant to cool down a bit then continue smoothing it while it is cold. The trick it to work fast and not let the cake warm up before you are finished.
I used a turntable called The Cake Wheel by Christine Schnee. I could not find her website anymore but will try to find out if she is still making them.
You can knead in a little flavoring but be very careful not to make the paste to soft. Other brands like Satin Ice, Fondarific, Pettine Ice and Fondx have very good flavors.
You do not have to chill the cake prior to covering it with fondant but it will make your job easier if the cake is chilled and firm. It really depends on the type of cake you are using and how soft it is.
This is not an uncommon problem. Here are my suggestions. 1. When smoothing your fondant, be sure to remove all air bubbles with a smoother. Stick a pin into air pockets and gently push out the air. 2. When making a tiered cake, be sure to use dowels and plates for support. If you don't, the upper tier squeezes the air out of the lower tier and causes bubbles in the fondant. 3. Be sure to knead your fondant first, then roll it out being sure there are not air pockets in the fondant.
Thank you soooo much for your videos. Im a home baker and you are my mentor. Great respect to you Sir. I only use fondant over ganache. Please advice if I can use smbc under fondant.I learned smbc from your videos only. It tastes great but not sure if it will hold its shape though I know many bakers do use it. kindly advice.
Hi Alan. I'm your fan and learning so many things about icing a cake from you.now I'm writing to you because ,pleas let me know how to make the fondant icing.thank you...
No, I do not have a tutorial on coloring fondant. However, you can use any Gel-Paste color like Americolor and knead it into the fondant. For very dark colors like brown, black, red, hot pink, dark blue, etc, I recommend purchasing the colored fondant. You can then adjust the colors by mixing with white fondant or combining colors to achieve your desired shade.
I really enjoyed your video as always. Thank you Chef Alan for sharing your knowledge with us. Please I'd like to have your fondant recipe sir. I'd be glad.
Making homemade fondant is easy and inexpensive but can sometimes be a little more difficult to work with. I do not have recipes available but they are widely available on the internet with a simple search.
Really gud video,a lot helpfull. i am from mumbai,india and its hot and humit most of the time,n d buttercream kind of melts easily,if i keep it in refrigrator it sweats later making the fondant Sticky...
A buttercream icing cannot be made without some sort of "fat" like butter, shortening, Crisco, etc. If it is the Crisco or shortening you want to omit, just substitute it with butter in any recipe,
I'm back! And I hope this is not a repeat question but is there any particular type or stiffness of buttercream I should use to coat the cake first? I made your American buttercream recently and it was wonderfully light and fluffy, but i didn't get the feeling that it would stand up well to fondant. Do I just need to make a stiffer version of it? Many thanks.
I have used that buttercream icing for years under fondant covered cakes. You never want to put a heavy coat of icing under fondant as it will cause it to slide and becomes more difficult to smooth out.
Hi would like support work fine for a 14 16 in base? I suppose it would but thought I'd ask. Also for satin Ice, do you ever refrigerate your cakes after covering with it? As i have been told most fondants weep. Have never used satin Ice. Thanks MJ
Hello Alan. I'm such a fan of your tutorials. My question is I'm planning to make a fondant birthday cake. I always like to make my cakes a day before for any reason things might go wrong. My question is if I put any kind of fruit filling inside the cake, do I refrigerate it or not? I'm afraid if I don't the cake will go bad. Please help :(
Edna Esquivel If you are using fresh fruit, yes, you need to refrigerate the cake. If you are using a fruit filling that does not require refrigeration there is no need to keep the cake cold. It will last a few days with no problem.
Hi i like your cakes very much i would like to know your cake ingredients and how you mixed them also your butter cream ingredients and great work! thank you
Hello...I have learned so much from your YT tutorials. I have seen some iced their cakes with chocolate ganache or buttercream before covering with fondant. Which do you prefer....buttercream or ganache. I guess this is a personal preference....
*****I prefer working with buttercream. If you cover your cake with ganache before covering with fondant, you have to chill the cake to set the ganache. When you try to apply the fondant, it chills the fondant and makes it very difficult to smooth. It certainly can be done but requires much more skill and speedy work.
GlobalSugarArt Thank you for your input. I stopped using ganache because I live in a hot and humid country (Philippines). I was always having issues with it.
