I’m going to make a hyperrealistic cake LIVE this Tuesday to celebrate 5 Million Subscribers!! 🎉💚🎉💚 Subscribe so you don’t miss it. I’ll post more info tomorrow!
You are accused of anti-fontant behaviour. The court finds you guilty and sentences you to eat an entire piece of fondant straight out of the wrapping paper.
I used to love it as a kid, but a couple of years ago I made a cake (I think it's called a princess cake, basically a sponge dome with custard and cream inside and covered in fondant) and it was way too sweet
Same, but I eat like a bit of it then peel off the rest and give it to someone who wants it. Svcks since I've had cakes that were like 80% fondant 20% actual cake/filling. Yuccky.
That's because most people don't flavour it, which is what you're supposed to do. I always add flavouring to fondant. Imagine candies like Skittles, Starbursts or gummy bears without flavouring, you wouldn't like them because they'd just taste like sugar.
Day 30 of asking for a moldy bread cake Edit: thank you all for the likes! I hate to be corny but this is genuinely the most likes I have gotten on one of these comments
I don't like store bought fondant, but my mom's home made fondant tastes like sweeter versions of marshmallows, and it's so good! Her fondant is the definition of my childhood
I see your cake very differently now ! All the time i was lik e "wow it's beautifull, but i must be awfully sweet with this layer of fondant", now it just look so tasty !😊
My first and last experience with fondant was when i was invited to my friend's birthday party where we made minion themed cupcakes with fondant. It was loud, hot, and by the end of the party my head hurt so bad from the sugar that I never ate fondant again. Just the thought of it makes me nauseous
Here I’ve been thinking that I’d never actually like your cakes because of the fondant 😭🤣 not that I’ll ever get to try one probably but at least now I know I can salivate over these lol
Loving the fact that “modeling chocolate” exists! Taste aside, what’s the difference between the two as far as shaping? (I have heard the feel of working with some plasticene clay compared to modeling with a medium-hard cheese. Pretty accurate, but the clay is less messy).
Thats a relief. Chocolate is actually good and has tadte. It doesnt taste like the cardboard version of sugar and is, well, pure sugar. Still think the layer of chocolate is a little thick. But oh well. Its chocolate :D
If you did my dog in Cake I would take a picture then leave as everyone else would cut the cake and eat it 😭😭😭 Beautiful Job though!❤️ I Love your cakes that don’t look like cakes! 💖
It’s interesting that you say that about fondant because I know it’s mostly sugar but I find it really disgusting and not because I think it’s too sweet because I actually don’t I think it is. the modeling chocolate taste 1 million times better actually and I think it’s sweeter… maybe theres something wrong with my taste buds? I think fondant is good for like regular round cakes if you want to cover things that don’t have a lot of major shape to it and just covering a regular circle or square cake or something like that I think when you’re sculpting something like what you do here it actually makes more sense to use modeling chocolate because it seems like it is more pliable so you can work with it better and getting into the small spaces and it needs to get into to create the piece that you’re trying to create. I feel like with fondant its a little bit harder to do that with the cakes you create not to mention that would be a lot of fondant and and to expensive if you make it on your own although the same could be said about modeling chocolate, but I feel like making modeling chocolate is easier than making fondant in my opinion anyway. 🤷🏻♀️
I’ve only ever liked fondant one time which has me convinced that every other time I had fondant it was some low tier crap I miss Two Fat Cookies bakery they were phenomenal
Buttercream. I prefer buttercream in my cakes instead of chocolate or fondant. Buttercream is very light and if you put some jam in the cake layers, it makes for a perfect balance
@@paulinemegson8519 I wasn't really talking about the taste, but rather the texture. And it is indeed a very delicate balance. Depends on what ingredients you use and the proportions of them. I've made it myself and had the balance work out, but others make it with different proportions and it being way too sweet. Also, fruit jam tends to still have a decent amount of fruit acids, making it a bit sour. So it does genuinely work as a counterbalance to the sweetness of the buttercream. I definitely recommend giving it a shot, specifically with an apricot jam with low sugar levels. In my experience that one just blends well with it. I definitely understand the reaction of sugar+sugar=very sweet, but the cake itself, creaminess of the buttercream and the acid of the jam is genuinely working really well together
Day 4 of asking If you could make a cake of a homemade Cup of coffee.❤ I really think it could be a Challenge, because of all the different coulors in the Coffee and all the Bubbles you can add. I would really Like to see you making that cake!!!! ❤❤❤❤i am a huge fan and watch you Videos every day, your so talented. People who agree👇
Love it! Minor critique here though: That Bulldog cake was SO cute! …but too brief to really see and appreciate! In fact it was so real that cutting it was almost creepy! 😂
