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
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.
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.
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.
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
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.
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.
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.
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.
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.
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.
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
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,
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 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.
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?
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.
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!
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.
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 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!
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?
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!
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
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...
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
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!
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 :)
Mr Alan may be you did not understand me. I would buy from global sugar THE GOLD paste to add in he fondant and cherries filling. I hope you answer to me as soon as possible..
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 Mr Alan, I have question. How to get just a piece of fondant to cover bordes on my 3 tiers of cake in gold color only. Also I would like to know the cost of filling of cherries for cake. I t is for my dau wedding cake. I plan to make for her. thanks
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
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.
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
How do you keep from getting a blowout in your fondant?? I am ready to give up because of this... I've had perfectly covered cakes bubbling up and cracking within a couple of hours after covering. What am I doing wrong?
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...
I wonder if the CakeArt Mats that I see for sale would work for this? I found some cool one on a site called allaboutcakeart --does anyone know much about how these mats work?
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.
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.
I covered my first ever fondant cake today for my partners birthday, pretty chuffed with myself........until I returned a couple of hours later with a cake that looked like the Hunch back of Notre dame... nearly broke into tears, actually I did! I hope it tastes better then it looks. I googled how to fix it using the pin method which you mention Chef Alan but the cake does not look a picture of health I'm afraid. PS....did I mention it had elephant skin in sections also............... epic fail ~
Hi, my fondant cracked all the time, and here Chef Alan said to use half half cornstarch and powder sugar but never cornstarch alone and while searching for solution, few website says to use cornstarch rather than powder sugar so I am a bit confused. Please help :( Thank you
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.
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
Really nice job!! I have a problem with my cakes puffing up when I apply the fondant over the iced cake. I usually put the cake in the freezer prior to covering with fondant...I let come to room temp b4 applying but I still get the puffing with the icing coming through the bottom of cake...any suggestions?
Try freezing your cake for only 15-20 minutes and putting the fondant on right away. By allowing the cake to come to room temperature, you may be expelling a lot of air out of the cake as you cover it (by pressure of the fondant and smoother). A firmer cake will help. Also, be sure to remove air bubbles from the top surface before smoothing down the sides. Lastly, you may need to use a firmer cake, like a pound cake.
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.
You can use the same rolling pin that you used to roll the fondant. The only reason I switched to a smaller rolling pin was to demonstrate that you can roll out a very large circle of fondant using a small pin and stretching the fondant instead of rolling it.
I am going to purchase some fondant from Global Sugar Art but I don't know how much fondant I'd need for a whole sheet or half sheet of cake + cover a pirate ship and a little cave? Could you advice me, please?
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
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.
This is the best video I have seen on how to do this properly. Thank you for your time and sharing your tips! Very generous!
Great idea with the half sugar and corn starch. I can't wait to try my next fondant cake with no seems on it. Best fondant instructions I've found!
I am from Mauritius Island and i learnt a lot thank you so much Chefallan. May God bless you always. Kind regards. Catherine
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.
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.
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
I always cover my cakes with a thin (1/8) inch base coat of buttercream.
Thank you for your response. Your videos are truly inspiring. Keep up the good work
The best video I've seen. Thanks for making your video easy to understand!
I will try this trick,last time my cake break, its my first time to make fondant cake.i hope nexttime will be perfect
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.
Really good video, thanks for the air bubble tip!
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.
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.
Awesome! Just what I needed.Thank you!
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.
Great video!
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.
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.
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
Love your video, thank you for your tips. I will try it.
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,
Ok sir. Thank you. Please can one comfortably replace fondant with 50/50 paste in all cases while decorating?
+joy osomiha Yes, for decorating purposes, a 50/50 blend works very well.
Is the cake at room temperature? I have been refrigerating my cake and when I stack it, it settles and bunch at the bottom.
Latonya Porter Yes, I chill my cake first. If your cake is settling that much you may need to choose a firmer type of cake when covering with fondant.
ok thanks
Best cake decoration teacher I have ever seen...thank u sir..great respect for u
Thank you so much for the nice compliment.
You r really wonderful
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.
every day learn new thing from u ,, ,big respect to u sir...thank u
I recommend 1/8- 1/4 inch. For beginners, 1/4 inch will be easier to handle with tearing the fondant while applying it.
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.
I have used Fondz many times and highly recommend it as well. Both Satin Ice and Fondx have a good flavor.
I used Satin Ice fondant in this video.
Practice makes perfect! Yes, kneading the fondant well before you roll is it critical.
You are just amazing super chief,
Hope all the best for you
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?
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.
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!
Homemade rolled fondant is excellent. I plan on making a video with the next few months and making your own fondant and gumpaste.
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.
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.
It was made by a small company that is now out of business. I was very sad to see them stop making such good turntables.
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!
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?
You can very lightly spray the dummy with water or spread a very thin coating of piping gel on the cake. Both work equally well.
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!
WOW! Success! Thank you Sara- I love your wit too!
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
It is available on our website at Global Sugar Art. Look for item 20786
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...
Thank-you so much for all of the tips!! This really helped! ;)
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
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!
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 :)
God he is good I've to make a wedding cake I don't feel so worried now .I'm going to practice .Thank you
Last time I did a cake with fondant I used only cornstarch and my cake started cracking and looking really dry.
Mr Alan may be you did not understand me. I would buy from global sugar THE GOLD paste to add in he fondant and cherries filling. I hope you answer to me as soon as possible..
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.
Hey chef! Great tutorial! Im gonna try working with fondant soon! I can't wait! Your tutorial is so informative :)
Hi Mr Alan, I have question. How to get just a piece of fondant to cover bordes on my 3 tiers of cake in gold color only. Also I would like to know the cost of filling of cherries for cake. I t is for my dau wedding cake. I plan to make for her. thanks
im having A LOT of trouble keeping the fondant in a circle. any ways to help??@Globalsugarart
Thank you for explaining the different cake mixes and what could happen if not properly refrigerated before hand.
This is the best fondant tutorial that I have watched. Thank you very much.
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
JojoplusBo Ya really u r sweet
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.
+joy osomiha Hi Joy. I used purchased fondant, now home-made. There are so many great brands available on the market that I no longer make my own.
GlobalSugarArt can u please suggest the brand which is easy for beginners?
Thank you. It was very informative. Makes me think I can actually do it
about wedding cake for hot and humid FLORIDA
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
How do you keep from getting a blowout in your fondant?? I am ready to give up because of this... I've had perfectly covered cakes bubbling up and cracking within a couple of hours after covering. What am I doing wrong?
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...
I wonder if the CakeArt Mats that I see for sale would work for this? I found some cool one on a site called allaboutcakeart --does anyone know much about how these mats work?
Do you moisten the cake a little before applying the fondant?
Love your tutorial it's awesome hope you do more tutorials
do you have recipe of a buttercream that without a crisco/shortening. Just a simple recipe that i could make and bought here in the philippines.
Hi Alan is it ok to turn the fondant over on the other side when i am rolling it out . Some time i find my self doing that
I am definitely going to be trying this technique. where can I purchase that silicone mat that you are using?
How do you keep fondant from drying out once on your cake. Is it possible to keep it soft till its cut into?
Hi, do you have to put the cake with the buttercream in the fridge first and then cover it with fondant?
How would you apply the fondant to a square cake? It is a little more challenging due to the corners
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.
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.
thx so much i dident understand why my fondant olways craked xD and thx for the vid...
Thank you for teaching so well...
what is the blue mat you are rolling the fondant on and where can i buy it
i just found my cake mentor y'all
I covered my first ever fondant cake today for my partners birthday, pretty chuffed with myself........until I returned a couple of hours later with a cake that looked like the Hunch back of Notre dame... nearly broke into tears, actually I did! I hope it tastes better then it looks. I googled how to fix it using the pin method which you mention Chef Alan but the cake does not look a picture of health I'm afraid. PS....did I mention it had elephant skin in sections also............... epic fail ~
Hi, my fondant cracked all the time, and here Chef Alan said to use half half cornstarch and powder sugar but never cornstarch alone and while searching for solution, few website says to use cornstarch rather than powder sugar so I am a bit confused. Please help :( Thank you
You are Magnific. Thank you very much great teacher.
Is it ok to use whip cream instead of buttercream when coving the cake in Fondant?
Is there a better benefit to using buttercream than whip cream?
No, you cannot cover a cake in fondant that has been iced with whipped cream. It is too soft and will melt under the fondant.
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.
Wonderfully concise and clearly detailed video! Just what I was looking for! Thanks! :)
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
How much butter cream is underneath? LOVE this,
Susie
Hi Chef Alan.... do you have suggestions on how to color fondant to make a champagne pink?
hi chef alan thanks for the tutorial...i really enjoy it...GOD BLESS YOU ♥♥♥
Really nice job!! I have a problem with my cakes puffing up when I apply the fondant over the iced cake. I usually put the cake in the freezer prior to covering with fondant...I let come to room temp b4 applying but I still get the puffing with the icing coming through the bottom of cake...any suggestions?
Try freezing your cake for only 15-20 minutes and putting the fondant on right away. By allowing the cake to come to room temperature, you may be expelling a lot of air out of the cake as you cover it (by pressure of the fondant and smoother). A firmer cake will help. Also, be sure to remove air bubbles from the top surface before smoothing down the sides. Lastly, you may need to use a firmer cake, like a pound cake.
Thanks so much for the advice. I love that you are like a serious professional Baker and you answered my question! Thanks again.
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.
Alan: What brand of turntable are you using here?
i see that you are using a different rollar for stretching the Fondant, were i can find one please, thank you
You can use the same rolling pin that you used to roll the fondant. The only reason I switched to a smaller rolling pin was to demonstrate that you can roll out a very large circle of fondant using a small pin and stretching the fondant instead of rolling it.
👍🏻👍🏻👍🏻👍🏻
I am going to purchase some fondant from Global Sugar Art but I don't know how much fondant I'd need for a whole sheet or half sheet of cake + cover a pirate ship and a little cave? Could you advice me, please?
I decided to do a pirate ship and cave cake myself after watching tons of videos. Couldn't find anyone to make a carved cake for me :(
He has a table on his website that will answer your question: www.globalsugarart.com/how-much-fondant-do-need-pg-8.html
Excellent teacher! I love all your videos.
Excellent Pastry Chef