Thank you so much for this tutorial as I have a last minute wedding cake to do next week and this design is on the bottom tier! Their original cake designer has gone into administration! X
Hi Helen, Thank you so much. Lol, I really enjoyed making this cake. It took a little while to do the whole cake, but was so much fun and worth the time x x
Super amazing nice and yummy beautiful cake wow, ty so much ma'am you give great idea and great Tips you are great teaching and learning and give idea amazing 👌 👌 👍 💟 🙏
WOw...absolutely beautiful!! However, I have to say that, for me, this was way too much to take in and process in such a short video. Please don't misunderstand me, it is stunning but I feel that using fondant is a slightly more advanced decorating technique. Maybe I am a little slow but I would need a tutorial far longer than 10 minutes to learn and complete this! It is very unique and lovely and I am happy for those of you who are smarter than me and picked this right up!! Good for you! God bless...
Hi Maria, I would say that you would need the cake to be covered in fondant over your buttercream in order to attach the ruffles in this way. The reason for this is the buttercream is never going to be as sticky as edible glue to hold the ruffles in place. Also you really need to be able to use your modelling tool to push the fondant strips onto your cake and by having the fondant underneath it is alot firmer than buttercream on its own to join the strips onto your cake. I really hope this makes sense. x x
Hi Naz, I have a tutorial where I show you how I prepare and cover my cakes in fondant if this would be any help. Here is a link: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-gWWqBMRHEjM.html
Hi can I bake 1 1/2 kg cake in 8inch 3inch cake tin? can you make a vedio how to select proper cake tin when baking? because when I bake my cake height is not enough
This is gonna be a dumb question but can you eat gumpaste? Or is it nasty to eat or is it good for Decorations for a tiered cake that’s for a dummy cake
How much does this kind of design cost in general for a 12 in diameter 4 in high layer . I want this on the bottom layer of my wedding cake but I’m having such trouble getting pricing :(
Please help me out. Anytime I frost a cake with margarine and shortening buttercream and try to cover it with fondant, the whole buttercream melt and fall out and it does that all the time. I'm so frustrated. What do aI do?
Hi Georgina, the problem is the margarine, for buttercream you need to use real butter. When margarine is in the fridge it remains soft so you can spread it. If you use this in buttercream it will always remain that same soft consistency which is why its melting and squidging out of your cake when you add the weight of your fondant. If you use real butter, so a block of butter this is always hard when in the fridge. Bring it to room temperature to make your buttercream and then pop the cake in the fridge once you have frosted it. This will harden the butter in your buttercream so it is nice and firm when you cover it with fondant. Here is my buttercream recipe: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-dPV815p1eAE.html I really hope this helps.
Are actually doing well but my humble appeal is that you place your camera well because we don’t see the way you move yr hand especially with the pasting of the ruffles on the cake thanks
