Super SHARP Fondant Edges! How To Frost And Cover A Tall Cake | Upside Down Method
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- Опубликовано: 4 ноя 2019
- Ahoy hoy friends! I got a few requests to show how I ice/cover my tall cakes in fondant with some extra sharp edges so I thought I'd make a quick video:) I use the upside down method which works really well for me. Let me know what you think and if you have any questions please feel free to ask away:)
Sharp buttercream edges with a bench scraper/ more in depth with the Pro Froster:
• Sharp Buttercream Edge...
~PRODUCTS I REACH FOR~
Soft Fondant tool (similar to mine): geni.us/10AuHlU
ProFroster: geni.us/PBmEwS4
Cake Leveler: geni.us/8O64Wf
Fondant tools- geni.us/1JBKq
Xacto Knife- geni.us/18t4B
Balling Tools- geni.us/BuNn
Lace mat- geni.us/PSSpWnx
Gold Luster: geni.us/bCMiODm
Fondant Smoother- geni.us/JGAoJT
Bench Scraper geni.us/VwXEqj4
Fondant Roller- geni.us/1hbzAa
Spatulas- geni.us/zDASOSF
Camera Used- geni.us/bXBLB7
Lighting Equipment:- geni.us/e6Hfj
Work Mat- geni.us/On1v
~RECIPES~
Fondant: • How to Make Marshmallo...
Edible Lace: • Homemade Sugar Lace Fo...
Cake: addapinch.com/the-best-chocol...
Buttercream: • How To Make Perfect, S...
Dark Chocolate Ganache- place 1200g dark chocolate (I use Callebaut brand but melting waifers can work as well) with 600mg heavy (35%, you have to weigh it out on the scale as well do not measure out in mls) cream into a microwaveable bowl. Microwave for 30 second intervals and mix the chocolate really well in-between until it is melted. Be careful not to burn or overheat your chocolate, your mixing should do most of the work of melting the choc. Once it has melted place plastic wrap directly on top of the chocolate and let sit on the counter to set up, in the fridge if you need it asap. ganache is ready to use when it is at a peanut butter consistency. If it sets too firm just microwave for 10 second bursts until its back to a peanut butter consistency. For White chocolate ganache I use a 3:1 ratio, so 1200grams of white chocolate and 400 grams heavy cream.
~FOLLOW ME (only if you want :D)~
Instagram: / thelovelybaker99
Facebook: / thelovelybaker
*Please note some of the above links may be affiliate links meaning if you click the link and purchase items through that link, I will receive a small commission on that purchase (this does NOT cost you anything extra) While there is no pressure whatsoever to use my links, it does help me to be able to continue to give you free cake tutorials and I very much appreciate it. Thank you so much for your support:D
~MUSIC~
Music by Chillhop: chillhop.com/listen
Listen on Spotify: bit.ly/ChillhopSpotify
Pine Trees- Juan RIOS
L'Indécis-Rekindling
Wonderland- Limes 
Хобби
This looks great but I think you're making it look easier than it is because you're so good at it. I have to make my niece's 18th birthday cake and I'm nervous. With two young kids I don't get to make celebration cakes much anymore so I've very rusty!
I’ve started to use this method for all my cakes! 😊
I love all your work!! Could you be so kind to share a link to your vanilla cake recipe?
I love the upside down method. Can't wait to try it. Quick question if I have to separate cakes, both 9 inches, and want to put them on top of each what is the best way? Thank you in advance. Love you and keep on caking.
Hey. Been watching your tutorials for a whole now. You are super duper talented!!! I really like this method to get sharp edges!!! Thanks for all the awesome tips!
Thank you so much for watching, I sincerely appreciate your support💜💜😊
Oh wow I love your method so perfect and easy
Fantastic I’m going to try this. Thank you for this
Ngl, I cam across this video whilst looking for another video that's completely unrelated to this. But I stayed anyways and ended up having a wonderful time, ty random cake baking lady, you're so fun!
So kind, thank you!!
Great work! Thanks so much for this tutorial.
Such a helpful tutorial! Thank you for sharing.
Glad it's helpful😊
Awesome method I can't work out why I've never tried this 🤦♂️ Definitely trying this and the marshmallow fondant as it looks a lot easier to work with too 👌
Honestly the second I saw someone else do it I was so relieved since I KNEW it was going to change my caking life lol. Just about threw my acetate smoothers against the wall 😂
Great tips😊👍Thanks for sharing this info. I enjoy your videos.🌟
Thank you so much for watching😊
I want to try ganache for my cakes! What recipe do you use for your white and chocolate ganache??
Great tips thanks for sharing 😊
this is very interesting and understanding every step
lovely, where does one purchase the pink
smoother
Great one! Thanks for sharing
Another great video as always, Charity.
Thank you Byron😊☺️🤗
@@TheLovelyBaker hello
Thank you so much I am terrified of fondant I like your method so I guess I better give it a another go my one and only time all my fondant tore away from the sides so I haven’t tried again 😢I’m a beginner so I will give it another go wish me luck and thanks again. Love from Australia 🇦🇺
Thank you so, so, so much for this content 😍😍😍🙏 you are awesome
amazing metod thanks
Are your layers baked in 2” or 3” pans?
What kind of recipe for your cake did u use
Place cornstarch on the table before rolling out the fondant?
Thanks for the info ❤️❤️
Wow wish i could do this!
I don’t ever use ganache but I will have to try this! Although, I do use the pro-froster you sent me all the time!!! Thanks for this video!
Using ganache is honestly a game changer! Let me know what you think if you try it 😁
Very nice job👏👏👏. Can I use whipping cream 33% for the ganache? There is no heavy cream where I live.
Yes! :)
What is your white ganache recipe
Weldon keep the good work, and God bless the work of your hand, Yummy 😃💕
Thank you for the nice tutorial !! Could you tell me how tall is that cake please ?
Thank you very much! Unfortunately I do not measure the height of my cakes, apologies!
Great tip Charity, now I’ve got one for you.......just one word.....Apron! 😂
Lol I definitely need to get myself something😂
Love it
Pls what can I do to my fondant to stop making it cracked while my cake is tall
Looks great. What brand of fondant do you use?
Thank you! I make my own marshmallow fondant (recipe is on my channel). If I do buy fondant, I like Satin Ice brand:)
Is there any specific reason you use marshmallow? Is it stronger or easier to work with? I want to make myself a cake this summer for an outdoor event, would marshmallow fondant work better for hot dry temperatures?
Thank you so much for your video!
How much fondant did you use? Weight in kg or grams .. plz
Great
Amazing Cake 💜 You
Thank you ❤️❤️❤️
Can pls share the fondant recipe 😊
Pls upload ganache recipe
How tall is this cake? My fondant ALWAYS tears when I’m covering a cake especially a tall one. Do you think I should change the brand?
Same here! I get everything right but the cracks are awful. I've tried so many brands too. It can be worse when I put colour in as it has a tendency to get over worked but white shouldn't crack! It's mostly at the bend round the top rim 😔
Try covering the sides first, then cover on the top..... it might be awkward but place the rolled out fondant on the sides. Trim off the excess at the bottom and the top so the top wont have any fondant.
Then roll fondant on the top of the cake so it ONLY covers the circular top. Trim off the excess (so there shouldn't be any hanging off). Blend the lines in, you might have to use shortening to do so.
You can Google this technic if my explanation is confusing but it really helps for tall cakes
That should help.
Stunning 😊
Please he many inches is this ma
please how do make ur fruit cake and ur valila cake
👍👍👍
Hi hunny! You should be sponsored 🤞🙏! Nice construction. I obviously am not into This artwork (but I admire yours). If I tried, I know it would turn out like the Leaning Tower Of Pisa .. 🥵! 😄.
✌❤&🤗
Thanks girl!! I've definitely had my fair share of droopy cakes when attempting to make them this tall😂😂 the worst is when you notice it start to lean but you go into denial lol!!
My ganache gets set quickly before I can smooth it out. And I am not slow working.
Ganache can be a bit of a pain in the butt for sure! If you are finding it is setting up too quickly then it may be that your cake is too cold before you are adding it (if you chill your cakes), or you are possibly adding your ganache once it has already set past the peanut butter consistency stage and its a smidge too firm. Try heating it up for a few seconds at a time until its a little more loose. If none of that works then I would adjust the ratio of cream to chocolate (adding a little more cream) and see if that makes a difference.
@@TheLovelyBaker thank you, so nice of you to take time and answer!! Have a lovely day
Wow 🌹👍
HELP, why does my fondant look lumpy as nd and feel mushy underneath? I don't have much buttercream cream under it.
Hi Jan! Is your cake chilled before you cover it in fondant? Is your house warm?
@@TheLovelyBaker the house is cool and I had froze the cake. Was freezing the cake a mistake? It has been rainy here.
really good method and thanks for sharing, however it is only designed for firm, sturdy cakes, if you deal with a softer sponge, cake fillings based on mousse, yogurt etc. or with fresh fruits, is better to cover sides separately from the top !👍
Thank you for your comment!! I think it comes down to what you personally feel comfortable with. I have used this method on many different types of cake with all different sorts of fillings, but the cake is always chilled and I've practiced so much that I can do it relatively quickly before the cake comes to room temp. Whichever method you feel most confident with is absolutely the one you should use:)
From italiy 😘😘
varnish it please
Let me fix the title of the video:
"How to ruin a cake by using fondant."
Don't use fondant, its fucking gross!