Covering A Double-Barrel Cake With Fondant
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- Опубликовано: 3 окт 2024
- In this video, renowned cake artist Kaysie Lackey teaches how to cover a double barrel cake with fondant. The double barrel shape can be intimidating- it's so tall and narrow. But with Kaysie's help it's no greater a challenge than covering a normal cake tier!
You made it look so easy.
Beautiful cake decoration
brilliant easy to follow instructions and it worked, so chuffed thankyou
You're very welcome! Glad you enjoyed it!
It looks pretty easy when you do it 😀👍. I get so stressed out because it tears so easily on a tall cake, especially tall and slim 😬
Beautiful lady! What a great tutorial. Thank you! 🙌🏼🎂💖
Thank you so much for this tutorial. I have to do the same with a 10" tall cake so thanks a lot. It is very helpful for me. 😄 kisses
We're always glad to help!
This is a lovely tutorial, and I love love your responses to the comments ♥️
Why, thank you for this kind compliment! We try to help as best we can. :)
excellent video
you're welcome and thank you for the info. love watching the videos. they are very educational.
Thank you Kaycie....great video!
oo I just bought the smother today thank you for the tutorials you're the best ..
Thanks for sharing
u made it so easy. N the fondant never teared up.what kind of fondant dis u use ?
Why the fondant always crack at the edge of the dummy? I'm using water to stick the fondant to the dummy
Hello! First of all...YOU'RE AWESOME, LOL! If I may ask, what kind of fondant is that? I generally use the Wilton packaged fondant and it almost always tears :^( your fondant looks like material! And I always experience wrinkles at the bottom :o( Thanks for your time.
Hi Carlotta, Kaysie uses a brand of fondant called Carma. I hope that helps! And thanks for watching! :)
i loved watching this so much.. thanks cake lady :)
thanks I appreciate your help.
thank you so much for yours tutorials is a bless, God bless you.
You're welcome! We're glad our videos are helpful! And thank you for watching!
Great work
Thank you! :)
Kaysie, thank you so much for sharing. I asked on another video, does the gumpaste you shared on the cakemasters tutorial get hard enough to make flowers? I had bought the video but never tried it. Thank You!
Do you freeze the cake before covering it with fondant? How do you make the buttercream so firm and to stay firm while you work the fondant? TIA
Kaysie, thank u very much. i learned lot
You're welcome! We're glad to hear it! :)
That fondant looks like rubber. In the U.K they have ready roll icing that sometimes cracks and rips. You make that look so easy. I'm no way as good at this. Good job.
Hello! Thanks for the vídeo :) and all of the help you re giving .
Here in Portugal we use ganache, but once i used buttercream because the client doesnt like chocolate. My worst problem, that happens with ganache and buttercream is when i cover, the "cream" falls out from the bottom (i dont know if its written right). I put the fondant, smoth and the cream is going down. i put the cake in the fridge before cover. Sorry for my english, i hope you understad :D
Hi Andreia, how long to you refrigerate your cake before you cover it in fondant?
Sometimes 30min. other times 24h depends how much time i have to deliver!
Do you notice a difference in how much the icing melts or falls out the bottom between when you refrigerate for 30 minutes versus overnight? Also, how warm is the room you're working in?
Innovative Sugarworks Hi. What is the recommended time for chilling a ButterCreamed cake before covering in fondant?
2. Do you ever need to refrigerate mid-draping in fondant? (Say if your ButterCream seems to be getting too warm to achieve great results)
3. Is there a limit on how much time to spend on the process? (draping, smothering and all) to guide against maybe cracking of fondant or other unforeseeable hitch while finishing.
I am a newbie fondant-ier 😄. Pretty familiar with working w/ ButterCream, but my next project (in 2days) will be my very first time doing anything with Fondant? So I have a million concerns as is... 😕
Hi! These questions don't have hard-and-fast answers because it can depend a lot on the environment you're working in. If you have the time, chilling your cake overnight is the simplest way to ensure it's thoroughly chilled (and prevents you from feeling like your waiting all day just for your cake to get cold). But if you don't have that time, usually 3 hours will do. If you're working in a warm environment, give it as much time to chill as you can.
You don't want to refrigerate it mid-draping because your fondant will dry out in the refrigerator and become hard to work with. If it's on the warm side in your work space, try to work as fast as you can without compromising care. Have your fondant rolled out and ready to go and all your tools nearby so you don't spend time doing anything but covering your cake.
Your time limit depends a lot on your environment and the type of fondant you're using. Some fondants dry out faster than others, and the climate you're in can have an effect as well. For instance, if you live in a desert area like Las Vegas where the air is very dry, you might need to work faster than if you live some place like New Orleans where it's very humid. This can vary so much that we really can't give a better estimate than personal trial and error. :(
I hope this helps! And good luck!
To avoid fondant to be that long and start getting mad, you can also roll your fondant the same length your cake is.
Excellent 👌
You make it look so easy
It's all about practice, practice, practice! It was really hard for us in the beginning, too. :)
Innovative Sugarworks ♥️
I take confidence in that!
Amazing..
Thank you! :)
Thank you!!
You're welcome! :)
Oh my goodness! I've tried draping the fondant on double barreled cakes so many times, with no success! Fondant tears EVERY TIME! I've given up and switched to paneling, lol!
It can be tricky! If you decide to give it another try after watching Kaysie in this video, let us know how it goes! :)
Was this cake frozen or chilled before putting on the fondant?
Can i have tutorial fo gampaste plzz
How tall is this cake? I am making a 12 inch Minion barrel cake. Will this technique work for that? I was planning on doing 3 tiers each 4 inch high with cake board and dowel supports between the tiers. WIll this work or will the fondant tear if the cakes compress and the doweling holds the cake still?
Thanks.
How high and wide was this and how much fondant in lbs did you use please.
My fondant totally wrinkles, gets elephant skin, tears, etc at the bottom. You do it so quickly. So bummed I am having such a hard time. And my corners at the top always crack. I use the Wilton's decorators preferred fondant.
Hi! Thanks for reaching out! We've had a really hard time with Wilton's fondant, too. I know some people love it, but we've had similar problems to what you're describing. Kaysie likes a type of fondant called Carma. We've also had good luck with Renshaw and Satin Ice fondants. You could try adding glycerol to your Wilton fondant and see if it helps. Sometimes it can add a little workability to drier fondants. Good luck!
Innovative Sugarworks Glycerol is a great idea. It's so very dry here in California. Thanks for the tip.
Thank you so much. Great job. Van you plz tell me what temperature should cakes be chilled in a refrigerator or chiller?
The answer is in the comments, look st the top comment answer!
Hi, im am having trouble doing what you are doing in the video hence me researching how to do this. My fondant doesn't seem to have that stretch yours have. It tears really easily the minute i lay it over the cake. And also, do you roll out the entire sheet by hand? I'm so close to giving up. :(
I really loved that video would you tell me pls why when I try to cover a 4 inches dummy (deep 6inches) it pulled away on the top edges before doing anything, I tried many times without success
Hi! Kaysie says that it's probably because the cake dummy's edges are too sharp. She recommends using a paneling method for applying the fondant instead on this single-sheet method. If you do really want to use this method, she says that sanding down the edge of the cake dummy to soften it just a little bit will help. She also warns that 6"deep, 4" dummy is a very challenging size to cover in fondant. Good luck! And let us know if we can help more. :)
Solacakes Design miss how to make a thise fondent icine
El fondant se ve genial hay tutorial para aprender hacer
Hi there .. i'm new around here, thank you so much for sharing this tutorial.. I've got a question.. Do you have a tutorial on how to cover a Square double barrel cake?? If there is such thing :\ Thanks
We don't currently have one, but now that you've requested it, we'll add it to our list of things to film! Thanks for the suggestion! :D
Great!! :D Thank you so much, can't wait 💜
How do you do your fondant? mine its to dry 😔 I have to cover the cake really fast
Try another brand
thank you for the video. Do you use fondant mats to roll out and drape the cake? are they useful?
Never use a fondant mat! From the little I know about cake decorating from YT, the only thing I can say with any conviction is that fondant mats are evil. Check out the chefs using them. All callous and brutal without exception.
How thick is your fondant for covering the cake, it look quite thin!! some sites recommend 1/4inch, thank you
Kaysie usually rolls her fondant between 1/8" and 1/4". We don't recommend going much thinner than that, and 1/4" is usually a good size to work with. Thanks for watching! :)
Thank you for your wonderful tutorial. Do you use fondant mats to roll out the fondant and drape it over the cake? Are they useful?
Hi Karima, when we roll our fondant by hand, we either roll it on a self-healing mat or on our stainless steel work surface, depending on the size of the fondant sheet. Any clean, smooth surface can be used, just put down some corn starch so the fondant doesn't stick. Thanks for watching!
If I am doing an 8” by 7” tall cake how much fondant do you recommend I start with and should I roll 22” or bigger?
What kind of fondant did u use ?
How many inches tall would you say this cake is?
Hi Bria! This cake is 10" tall. Thanks for watching! :)
it looks 10 pounds heavier on the camera - such an abraham lincoln hat of a cake. Bravo!
where do I get the dowel you are using...did you roll out the fondant with that dowel?
Hi! Dowels like that can be purchased at crafting goods stores. Kaysie owned a commercial bakery when we made this video, so she had a machine called a sheeter that rolled out the fondant. But ordinarily, a regular rolling pin will work better than a dowel. The dowel is good for vertical support, but since it's fairly thin, it doesn't hold up to a lot of force horizontally. Thanks for asking!
Innovative Sugarworks thank you!
Love it
buen dia!! como haces para que no se rompa la masa? es amasarla o es solo nutrirla con crisco o cualquier materia grasa para que no se rompa?gracias Tengo mi fan page en Susana Ruggeri Bluumiss
Hi Susana, Kaysie uses a brand of fondant called Carma and says she usually doesn't have any problems with cracking or breaking. But if you are running into any dryness or cracking, she says adding a little glycerine will help. Thanks for writing!
Great tutorial! What tool is that large plastic smoother that you’re using?
Hi! That's a Sugar Smoother. Kaysie is using a large, classic Sugar Smoother, which we're currently out of. We still have our Inkless Sugar Smoothers in stock- they're exactly the same except they don't have the text and measurements printed on them. They're a little safer for white cakes because the ink on the classics sometimes bleeds a little. You can get them here: www.sugarworks.com/collections/sugar-smoothers
Innovative Sugarworks Hi. Can you please explain the exact function of the sugar smoother in the making of this cake? I can’t find it in stores here, and time is too short to order online and have it before I need..
I’m thinking I could improvise if I had a better understanding of what it does as far as it’s purpose here? Would it be good to assume it’s to prevent finger imprints as one smoothes the fondant? (since it is kinda like using the hands except for the film in between cake and hands)
There is this thin film I see in stationary stores (I think it’s also used for laminating, I might be wrong though) Thinking I could cut that to size and use that instead
Hi Tharoun! Yes, it prevents and "erases" fingerprints and helps smooth your fondant to a even, polished look. The flexible plastic allows them to smooth around the curve of your cake better than a hard plastic fondant smoother. They're also really great for getting those super sharp edges to your cake.
will you please give me a list of the supplies that you used in the video? thanks in advance.
+Teneta Robertson HI Teneta! For this video, Kaysie used:
Prepared Cake (just stack round layers as high as you need. See our other videos for instructions on stacking and cold-carving)
Carma Fondant
Fondant smoothers
Innovative Sugarworks Sugar Smoothers, which can be purchased here: www.sugarworks.com/collections/all/products/sugar-smoother
Thanks for asking!
Ok thanks, sorry for the delayed response.
Felicitaciones
this is a great video thank you so much! may I ask how you prepped the cake before covering?
i think your main key point for me is don't panic lol
Hi Emily! That's a great question. To prep the cake you want to ice it in buttercream or ganache, refrigerate it until firm, and then cold carve it. We have a great video on cold carving to help you out:
ruclips.net/video/XV6zZpS-gf0/видео.html
Make sure the cake is nice and cold so the edges stay sharp while you're covering with fondant. And yes- don't panic! :)
I hope this helps!
thank you so much tattoo forearm cake lady. no-one else mentions the cold carving step which I think makes the difference between trying to force a raw egg into a grenade launcher and hard boiling the egg first.
Do you put ur cake in chiller after putting a butter cream? Before putting fondant? Thnx
Hi! Yes, we would chill our cake after the buttercream and before the fondant. :)
Thnx... cuz i try to cover my cake with fondant it dont come good as yours hehe coz after putting a butter cream i chill it for almost 24hrs I think after i get it in the fridge a instantly put my fondat...know i know my mistake...thank again...
hi ua the best and trust me you are not complicated as others are, but pleas can u teach us how to make fondant plzzzz!!!
Hi! Kaysie has found that making fondant from scratch isn't worth the trouble, especially since most of her cakes are multi-day projects already. She uses a brand of fondant called Carma, but there are many quality brands on the market. :) Thanks for writing!
What brand of fondant do you recommend?
Carma. Mentioned in the comments under yours
Can I ask what fondant did you use?
Hi Jackie! Kaysie uses a brand of fondant called Carma. Thanks for watching!
Which fondant do you use?
+Laisa Laisabetta Hi Laisa, Kaysie used Carma fondant in this video, but said that this process will work great on any fondant. Thanks for asking!
What kind fondant did you use ?
Mine going to tears the edges if i take long to smoothen on top ,
Hi Jedel! Kaysie uses a brand of fondant called Carma. Thanks for watching!
Innovative Sugarworks thank u for ur immediate reply
Hello what fandant ? Satin ice?
Hi Aslem, Great question! Kaysie's preferred fondant is a brand called Carma. Thanks for asking!
Hi may I know what are the cake size ?
Hi Fya! This is a 7inch cake. Thanks for watching! :)
Lo ve ly! Nice!
Hi , you know when I'm working with fondant, it's always ripped and get wet , it doesn't come out smooth like as you did on this video
Hi Carolin! Thanks for writing. Let's see if we can trouble-shoot your fondant issue! First, a few questions- what brand of fondant are you using? How thin do you roll it out? When you say it gets wet- where is the wetness coming from? Are you using a liquid to try to repair the ripping, or are these two unrelated problems?
+Innovative Sugarworks I'm using wilton brand , you know I ice the cake with butercream , I put the cake on freezer and then I try to cover it with fondant , after a few hours when I'm trying to decorate my cake the fondant get wet specially when I put it back to the refrigerator I don't know why.
Bingo! Found your problem! It's the freezing and thawing of your cake. You want to put the cake in the refrigerator to firm up the buttercream, but not the freezer. The freezer will make your cake and buttercream so cold (literally, it will freeze them) that when you bring it back to room temperature the thawing process will cause the cake to "sweat" and make your fondant wet and kind of gross. As for the ripping, it may be related to your fondant being wet from the un-freezing, but we're not super familiar with Wilton's fondant. Kaysie usually uses a brand called Carma. It's possible it's an easier fondant to work with. But our first advice would be to try out your regular fondant, but without freezing your cake.
+Innovative Sugarworks thank u so much,
You're welcome! Hope your next cake goes well! :)
please how much gramme or onzes your fondant was this ?
Kaysie estimates she rolled out 3-4 lbs of fondant for this cake. Thanks for watching!
Innovative Sugarworks WOW !!! That was a fast repond!!! BIG BIG thank you really nice of you helps me a looooot :)
You're very welcome! :)
Is your cake/buttercream cold or room temperature
It's cold. Kaysie likes to cover a cake with fondant right out of the fridge so the edges are nice and hard. Thanks for your question! :)
+Innovative Sugarworks thank you for answering! Last question, doesn't that make the fondant sweat from the cold cake?
Kaysie says it's never really been much of an issue for her. (But then again, it's usually a little chilly here in Seattle!) If you're somewhere warmer, try to keep the room you're working in cool and keep a cornstarch sack nearby just in case. Hope that helps!
+Innovative Sugarworks thank you and I'm in Texas where it's quite hot haha
Well, good luck! And keep that cornstarch handy! ;)
Hi there.... thank you for this lovely tutorial. Could you please tell me if you used anything to stick the fondant to the buttercream because when I use ganache you spritz the ganache with a fine film of water? Thank you
Hi Tania! Nope, we don't spritz the buttercream; you can just put the fondant right on. Thanks for watching!
@@InnovativeSugarworks ... thank you so much for your prompt response....its much appreciated. I'll have to give it a try. I'm covering one today... so hold thumbs 🤗👍🏻
👍🏼 great 🥰🧁thanks
your hair! lol
good tutorial
🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏💐👌
Nice video on smoothing fondant, however I could not help but notice that your hair touched and dragged over that cake.
that is gross!!
Hi Andrea!
Good eye! Like any professional chef or baker, when Kaysie is preparing food for sale or consumption she keeps her hair secured out of the way. For our video shoot, however, we asked her to have her hair styled and her make-up done. (The cake world is a glamorous place, after all! ;) ) In hindsight, we probably should have requested an up-do, but don't worry- this cake was purely for show and demonstration and was not to be eaten. :) Thanks for your comment!
Innovative Sugarworks best approach 😉
😊
Thanks a lot. Love cakes!
Lets be friends #powerpuffmumz
I have subbed you.