Literally answering you as you talk. 😂 just getting into baking (seriously) almost two years ago. So much to learn, but I am enjoying learning with videos like yours.
Wow Liz you make that look so easy! My first attempt at paneling wasn't a complete fail but my Seam. Was. HORRIBLE. You have inspired me to give it another go!
Liz, you did it again! Just amazing! Thank you for the tutorial....I have a double barrel wedding cake coming up and now I feel confident in doing it...I will use your fondant recipe instead of modeling chocolate...thank you so much!
omg i love this....and of course i'm not this well known baker like u but i do bake from home and i would be that person looking closely to see how it came out...lolol...i was cracking up when u mentioned that the seam would not be noticable unless......etc etc...lol....love ur vids
Hi. I'm new to modelling chocolate and am making a wedding cake with a very high collar one side and same depth as the cake swirling round on the other. I am worried, when transporting the cake to the venue or if it gets warm at the venue, the whole side would collapse. How long will the chocolate moulding be stable for??? Thankyou for any advice. A spanish cakemaker.
Hi Liz!! I tried to do it but couldn´t get the chocolate smoth as you do? I did your recipe of modelling chocolate. Could you please show how you do it. THANKS A LOT!!! I love your work!!
Hi! I live in Florida and it is CRAZY HOT & humid here 95% of the year. I want to use modeling chocolate to cover my cakes, but I'm afraid they would melt as soon as I stepped outside. Do you know how well the modeling chocolate would hold up in these conditions? THANK YOU!
Hi Liz thanks so much for the tutorial. This weekend I paneled a cake with modeling chocolate and I was very pleased how it turned out. however, the top round panel had the line where I cut off the excess chocolate down to size, was showing. How do I get rid of that line? and I also, had air bubbles, how do I avoid them? Thanks for all your help, It is so much appreciated!
Flawless! Thanks for giving us newbies the confidence to tackle these projects. Could you please tell me if covering a "bucket" shape where it is narrower at the base, would I cut the fondant in a more triangular shape? It's meant to be a KFC bucket!
How did you manage to smooth those fondant panels that you had just taken out of the freezer without the smoother sticking to the fondant due to condensation?
This is amazing! Thank-you for your tutorial. I just have a question for you or any other cake decorators watching this video. If I chill the fondant in the freezer for 5 minutes won't it sweat? If it does sweat what should I do? Thanks in advance!
This video tutorial is like having cake and eating it too lol I used this technique last night for the first not to mention I'm a first-time fondant user because I've been so intimidated by this medium have to admit this technique was easy however, the cornstarch I used I was so difficult to come off any tips on how to prevent it and to remove it off the fondant
Thank you very much for this tutorial. I’ve got your book which I love so much. I have an 8” double barrel red velvet to make and was wondering if I can chill fondant to firm up a little bit just like modelling chocolate as I would like to try your panelling technique. Thank you. Gen
It's unlikely it will work as well. The reason people use modeling chocolate is because it holds it's structure far better than fondant and is more sturdy. If you chill the fondant it can break and even if it doesn't, after you put it on the cake, it will rise to room temperature and start to lose it's structure (as well as produce condensation.
Would this be as easy with LMF? Should we or could we freeze the fondant like that as well, Wouldn't it condensate? TIA...I looooove Your tutorials Your amazing!!
+Artisan Cake Company Do you need a dedicated smoother, like someone whose sole job is to use the fondant smoother tool, because it looks so fun that's all I wanna do. 😆
You can put fondant in the fridge. It sweats when it comes out but it does not hurt the cake and the sweat goes away after it comes to room temperature. You can keep your fondant cakes in the fridge as long as you need to. The cake would go stale before the fondant does.
Well thats stress free covering this cake. Great job. Didnt know that you could freeze fondant even if only for a short time well I've learnt something
What brand modelling chocolate are you using . The ones v get in india are not at all as pliable wt u r using n can this technique be used with fondant ? Except for chilling it ?
+soham shinde Hello! I am using sweetastic chocolate www.sweetastic.com. You can use this same technique with fondant as well and yes you can chill it. It will sweat a little but then be ok :)
Literally answering you as you talk. 😂 just getting into baking (seriously) almost two years ago. So much to learn, but I am enjoying learning with videos like yours.
I love watching these whenever I have nothing to do.
Wow Liz you make that look so easy! My first attempt at paneling wasn't a complete fail but my Seam. Was. HORRIBLE. You have inspired me to give it another go!
Liz, you did it again! Just amazing! Thank you for the tutorial....I have a double barrel wedding cake coming up and now I feel confident in doing it...I will use your fondant recipe instead of modeling chocolate...thank you so much!
OK you truly just made my year! I will now forever be a modeling chocolate fan! Thanks!
like your way of icing and covering the Double Barrel , i watched both of your tutorial love them both thanks.
thanks for going back to basics and showing a novice like me how to do it. You are amazing.!!!
Thank you so so much for the barrel cake totorial, & panel one. I have to do one this weekend. ☺
Yeah!!! I was hoping that you were going put this up before I started my cake on Thursday... Thank You
Very amazing way to cover a double barrel cake.... I can't wait to try it out.
I am Brazilian! Thank you for sharing . I like much of his work . I'm your fan!
i love watching your videos because it's really a great help for us, hoping to see more tutorials from you! thank you very much!
OMG IF ONLY I HAD THE COURAGE TO TRY THIS LIZ. YOU ARE AMAZING
Thank you Liz!You have inspired me to take the leap, I hope I can pull this off......
Thank you so very much. Clear and easy to follow.💐
Gorgeous! I love this method vs rolling out a huge, wild piece of fondant that would tear and stress break
wow!!! you make it look so easy. thanks for sharing your techniques.
oh wow that was amazing.. your so talented I loved watching both your tutorial.. wow that is perfection.
This video is a thing of beauty, I've watched it about 10 times. I will get up the nerve to attempt doing it.
Did you ever get up the nerve to try it?
omg i love this....and of course i'm not this well known baker like u but i do bake from home and i would be that person looking closely to see how it came out...lolol...i was cracking up when u mentioned that the seam would not be noticable unless......etc etc...lol....love ur vids
I cracked up too when she said it. :)
What a awesome idea, sticking it in the fridge for a bit!!!!
Hi. I'm new to modelling chocolate and am making a wedding cake with a very high collar one side and same depth as the cake swirling round on the other. I am worried, when transporting the cake to the venue or if it gets warm at the venue, the whole side would collapse. How long will the chocolate moulding be stable for??? Thankyou for any advice. A spanish cakemaker.
Hi Liz!! I tried to do it but couldn´t get the chocolate smoth as you do? I did your recipe of modelling chocolate. Could you please show how you do it. THANKS A LOT!!! I love your work!!
Hi! I live in Florida and it is CRAZY HOT & humid here 95% of the year. I want to use modeling chocolate to cover my cakes, but I'm afraid they would melt as soon as I stepped outside. Do you know how well the modeling chocolate would hold up in these conditions? THANK YOU!
Great tutorial Liz!! Did you make the modeling chocolate or purchase it? Thanks for sharing! 💕
Hi Liz thanks so much for the tutorial. This weekend I paneled a cake with modeling chocolate and I was very pleased how it turned out. however, the top round panel had the line where I cut off the excess chocolate down to size, was showing. How do I get rid of that line? and I also, had air bubbles, how do I avoid them? Thanks for all your help, It is so much appreciated!
Flawless! Thanks for giving us newbies the confidence to tackle these projects. Could you please tell me if covering a "bucket" shape where it is narrower at the base, would I cut the fondant in a more triangular shape? It's meant to be a KFC bucket!
+Yvonne Amos No you would cut it the same shape, wrap it around and trim it off in the same way to smooth out the seam
Thanks for getting back to me. I managed to do it and it was my first attempt at paneling. I really appreciate your tutorial.
Loved watching the tutorial...
Can i use this process with rolled fondant ??
Won't thr fondant get sticky ????
How did you manage to smooth those fondant panels that you had just taken out of the freezer without the smoother sticking to the fondant due to condensation?
Thank you for the tutorial. What kind of buttercream is this?
How well does modeling chocolate hold up in the heat and humidity?
This is amazing! Thank-you for your tutorial. I just have a question for you or any other cake decorators watching this video. If I chill the fondant in the freezer for 5 minutes won't it sweat? If it does sweat what should I do? Thanks in advance!
+Aysha Rafique Liz used modelling chocolate. It sets up firm and makes the seams invisible. I've never heard of anyone freezing fondant.
She said that you could use fondant too.
You’re just amazing! How donu make it look soooo easy!!! 😩
I am going to be transporting a cake for about 4.5 hours. Do you think fondant or modeling chocolate would hold up better for the ride?
This video tutorial is like having cake and eating it too lol I used this technique last night for the first not to mention I'm a first-time fondant user because I've been so intimidated by this medium have to admit this technique was easy however, the cornstarch I used I was so difficult to come off any tips on how to prevent it and to remove it off the fondant
El buttercream lo haces vos?? Cuanto tiempo puede estar fuera de la heladera? Para una torta forrada?
Thank you very much for this tutorial. I’ve got your book which I love so much. I have an 8” double barrel red velvet to make and was wondering if I can chill fondant to firm up a little bit just like modelling chocolate as I would like to try your panelling technique.
Thank you.
Gen
It's unlikely it will work as well. The reason people use modeling chocolate is because it holds it's structure far better than fondant and is more sturdy. If you chill the fondant it can break and even if it doesn't, after you put it on the cake, it will rise to room temperature and start to lose it's structure (as well as produce condensation.
Love the tool belt!!!
Amazing!! Thank you!!🥰🥰
Is modelling chocolate the same as fondant? I'm very new to cake decorating and am a bit confused. Great tutorial, you make it look so easy!
Thanks for sharing. Can i use fondant to achieve the finish on the cake?
Do you make your modeling chocolate? Recipe? Why use chocolate vs fondant? Thanks! :-)
Can you chill fondant like this for stiffness?
will modeling chocolate stick to cream cheese frosting?
Soooooo beautiful👏🏾👏🏾👏🏾👏🏾👏🏾
what modeling chocolate did you use? and do you prefer covering yr cakes using modeling chocolate verses fondant?
Hi i was hopeing you could help me i want to do a beer cake jug but how do i get that beer colour with fondant i dont have an air brush please help ty
Y u did not put the top on first and then the sides? Luv the video tho good help
Cake looks amazing so flawless have you got a modelling chocolate recipe?
what kind of modeling chocolate do you use? what brand, or do you make your own?
Do you have a recipe for modelling chocolate?
Is the modeling chocolate mixed with fondant?
Can I use fondant with this technique too
what type of fondant do you use ?
Como se corta una torta de ésta altura gracias.saludos desde Argentina.!!!!
so a quick question ... that doesn't work as well in fondant, is that why you're using the chocolate? but doesn't taste as good, correct?
it works much better than fondant and tastes just like it's name, chocolate (white). Delicious!
Wow!!!! I am in awe!!!
Can I get the chocolate model recipe
Thank you so much, that was amazing! Bless you.
how many time takes you smothing the cake?
where do you buy a tall girl bench scrapper that big..i cant find them in any stores...
i mean scraper...lol
Is there a reason why u pit the fondant in the freezer to harden and not the fridge?
Because I wanted it to be slightly frozen not just cold
Would this be as easy with LMF? Should we or could we freeze the fondant like that as well, Wouldn't it condensate? TIA...I looooove Your tutorials Your amazing!!
+Chrystal Gerstner yes you can
Perfect
Amazing! Always wondered how to get those sharp edges - can you achieve that with fondant (chilling it in the same way)?
+Ann-Marie Nguyen Yes you can
+Artisan Cake Company Do you need a dedicated smoother, like someone whose sole job is to use the fondant smoother tool, because it looks so fun that's all I wanna do. 😆
Thanks for sharing
I hope i can do this
Love it!
Genial!! Muchas gracias!!
Indira Gala hola me puedes informar que papel usa con el fondant, esque no se inglés y no le entiendo porfavor
amazing
Hi I thought that we couldn't put fondant inside the refrigerator but if possible how long could it be in there, a day or two ?
You can put fondant in the fridge. It sweats when it comes out but it does not hurt the cake and the sweat goes away after it comes to room temperature. You can keep your fondant cakes in the fridge as long as you need to. The cake would go stale before the fondant does.
thank you so much...love your work
Well thats stress free covering this cake. Great job. Didnt know that you could freeze fondant even if only for a short time well I've learnt something
Irene Mason she used modeling chocolate
Oh ok thanks for that
Thanks 🙏 💗💕
What brand modelling chocolate are you using . The ones v get in india are not at all as pliable wt u r using n can this technique be used with fondant ? Except for chilling it ?
+soham shinde Hello! I am using sweetastic chocolate www.sweetastic.com. You can use this same technique with fondant as well and yes you can chill it. It will sweat a little but then be ok :)
+Artisan Cake Company hey thanks for the kind response . will surely try this with fondant :)
I love it :)
thank you
great !!!
Why did you use that small rolling pin at all?
+Ann-Marie Nguyen Because I prefer the small one typically
Where did u purchase the pink ruler please
Hannah Aggrey I purchased mine from Jo-Ann in their fabric department. Amazon sells them also🙂.
fantastic!!!
Is this half modeling chocolate and half fondant?
No it's straight modeling chocolate as I stated in the video :)
wont this sweat if left outside
can I use MC to cover whipped cream cake as well? I know it's heavy so I just cover the side not the top. will it last, in terms of transport?
Whipped cream mis very unstable and will melt
Waww chef suppert
Hola soy de argentina....acá hay pasta de azúcar pero cuando la colocó en la heladera transpira ... (suda) como hago para meter en resfrigerador
Mis Tres Soles hola aquí se llama fondant - lo q ella usa en este video es chocolate de moldear.
Do you have a name for your mini rolling pin? If you don't, you should because it is too cute not to have a pet name. 😊