OMG! I have spent so much time watching RUclips to try and perfect my cakes and this video has blown my mind into a million pieces. I need to make a cake asap just to try out this technique. 💜💛💚
One of the best tutorials I've seen. Love the idea of creating the smooth top by making it the bottom first. I'm making my first wedding cake and will be using this method. Thank you so much for your imagination.
Glad you liked it +James Castelo :) I forgot to respond to your other comment about the mixer! I couldn't find it anymore lol sorry, to answer your question, it's a Breville mixer with bowl scraping abilities (the paddle attachment has silicone edging). You can buy a better machine though, mine plays up constantly and I have gone through 3 of them lol you'd think I'd learn my lesson ;)
+Rosie's Dessert Spot thanks for sharing the video. I have a cousin in England who wants to know how I usually get my sharp edges, and I can direct him here now. Or just share :) Xx
+Samiyah I thank you! I do have a scratch vanilla cake recipe on this website, but the focus of this particular video was the technique so I am pretty sure I used a box mix in this.
thanks Rosie, I am one of the few who dont like the taste of SMBC, it just tastes like sweet butter to me, but do like the super smooth consistnecy, the buttercream in this tutorial looks great, maybe I should just add some extra milk, mine always seems a little grainy. The bling isnt edible is it? And I am amazed at the results you get from Orchid icing.. It always seems to grab all the moisture out of the air and goes soft and crumbly, when I use it, and recently when I used it for flowers (just little blossoms) all the colour faded overnight. Maybe just the extra humidity in Sydney!!! I assume this method would also work for ganache under the cake. I have petty much mastered the lid method for ganching without having to turn the cake over, but will difinatley turn it over to do the fondant. I will give it a go with Satinice and let you know how it goes. Thanks again Cameo
+Cameo Clinton Satinice is great, but if you can get Fondtastic, try it. It's a smooth, beautiful fondant, that very rarely ever sticks to the mat. It also doesn't get elephant skin :) good luck
hi Rosie..thank u again for these another helpful tips..but im jst currious what type of buttercream you're using? and would it be possible if you can share it with us..cause its kinda very hot in our country ang buttercreams are just so impossible to last in such weather..so i don't usually use buttercream to frost our cake even though i wanted it so badly..😊 i hope u can help..thanks much!
Omg. I’ve been trying for a while to accomplish these edges! I would have never thought to use a parchment covered cake board and flip the cake upside down! This is so smart omg
Rosie's Dessert Spot it most definitely did! You said you used wood instead of a normal cardboard cake board right? And did you cover it with somthing? Other than the parchment?
Hi Rosie, What's the temperature of your room in celcius while you roll out your fondant and cover your chilled cake? If you having a morning event say delivery at 11am, what time is good to start covering a 1 or 2 or 3 tiered cakes and what's the average total time taken to cover these cakes just in fondant. Thank you in advance:)
Hi Rosie! Can I ask, as there is buttercream on the bottom of the cake, is it hard to cut I.e. Does it stick to the board or does it come off on one piece? Thank you! Love your videos, I've watched this one about 100 times already lol xx
Rosie my question is I need to let the buttercream get really hard to not move? Also once done I can refrigerate that fondant cake until it's ready to deliver?
Hello Thank You for sharing your ideas I really like your video 🤗 Couple of questions before applying fondant did you put cake back in fridge or left on counter?? Till you roll fondant? What about weather also I use abc with half crisco and half butter & and milk to smooth , dose that good for cover fondant Waiting for your reply
Oh that cake is gorgorgeous! I thought you had a lamp next to you :). Then you spoke about the sharp edges again and looked at the cake and I realized it was the CAKE, LOL Beautiful! Silly question: are you a pro or pro hobby baker?
Hi, Rosie. That fondant cake is just gorgeous and stunning. I have a couple of questions, how many requests do you go through in your videos, and how many videos do you upload in a week? Please let me know. I appreciate it. Byron. :-)
hi Byron, I normally get about 5-7 requests a week, but I only upload 1 cake video a week and 1 decorated dessert video a week (can range from an awesome recipe to decorated cupcakes). You have been waiting for you request patiently haha although the tutorial I put up also depends on how much time I have that week to create it. I will be headed overseas this Tuesday (I found out 2 days ago, family emergency situation unfortunately) so the pre-recorded videos I am making this week are super rushed ones. I need to make 6 videos in the next 3 days :/ but come hell or high water I will make them.
+kat abelgas thank you Kat! I have a recipe for vanilla cupcakes and I use the same recipe to make the cakes. The tutorial for that one is: ruclips.net/video/mb7dzqxnl0k/видео.html
Hi.. thanks for the lovely video.. just want to ask 1 question.. before u wrap the cake with fondant.. the cake is still in cold right? I just curious about condensation between cool cake n fondant.. I worry fondant become wet and sticky..
Hi Rosie's love all your videos. Thank you for sharing. I need your help please. Usually after I frost my cakes with SMBC I let it sit overnight in the fridge before applying the fondant. Next day I roll the fondant then take cake out and spray a mist of water and right away apply the fondant. But the SMBC soften too fast while working the fondant and I get air bubbles. Should I skip the water spray and just apply fondant while frosting is hard? Thank you
Hey, Ganna make a wedding cake like this but with cream cheese frosting. How early can I make the cake and decorate it? Can I make it a week before, and freeze the cake, then 2-3 days before the wedding frost and cover it with fondant, then put it in the fridge or freezer, and 1 day before the wedding, decorate it? Need answer ASAP! The Wedding is in a month
what brand of fondant do u use. The ones i buy here at tescos or asda are breaks easily around the edges. if u make them please can i have ur recipe? ur tutorial is amazing
Hi Rosie, the finished product looks beautiful as always. What is the actual cake that you use in this tutorial, it looks moist and delicious? Is there a link to that recipe? Do you always use sugar syrup on all cakes?
thank you +Lucette Debono :) ummmm I actually cheated in this video lol I used a cake box mix to save time since the recipe wasn't the focus of this video *guilty as charged. But I would still add sugar syrup to the cake regardless :) It just keeps the cake fresher and moister for longer.
Hi Rosie! i saw you mentioned that if its a fondnt cake, to soak it in sugar water. Do you have a video doing that? or can you tell me if you soak the cake before cutting in half or after it is filled with buttercream? thank youuu.
Hi Rosie. After you have taken your cake out of the freezer do you cover it in fondant immediately.? I have found I get problems with air bubbles under my fondant. Love your videos btw. X
Hi RubyClove, I normally do and I try to work very quickly with the fondant. If you find it gives you problems, it might be worth waiting 10 mins before applying the fondant :)
this is a great technique...I am defiantly going to try this next fondant cake I do...also I was wondering, do you ever use a Swiss meringue buttercream?
+Wendy Polgar glad it came in handy for you :) I haven't tried using swiss meringue buttercream under fondant to be honest. I feel like it wouldn't hold up well, although people do it all the time and their cakes come out fine. The whole raw egg thing doesn't do it for me haha.
+Rosie's Dessert Spot yes it does hold up...I like the smooth texture and the level of sweetness is is not high and balances out the sweetness of the fondant...also I cant get sweet buttercream smooth enough...hahaha...working on that 😉. My handle on instagram is wendywomyn_cakes...would appreciate some feedback on some of my cakes 😀 but if its not good private message me...hahahaha 😄...thank you for the reply 💜!
Hi Rosie! what a wonderful tutorial! couple of quick questions, could you list where you bought the jewel border for the cake from, as well as the acetate you used as a smoother? it's kind of difficult to make it out from the video!
+liyans1 I bought the cake jewelry from a cake decorating store in Melbourne city called Cake Deco. I am pretty sure they ship worldwide. Otherwise, your local craft store like hobby lobby should stock this type of jewelry as well (if you are in America)
Hi there, is your buttercream SMBC or ordinary sweet buttercream? Love the idea of putting the fondant covered cake upside down on the board. Had hoped that meant you didnt need to use the acetate sheets fo 25 mins!!! Cake looks great and love the "bling" at the bottom, what is that? Thanks for another great tutortial. Cameo
Hey +Cameo Clinton, I used regular sweet buttercream for this tutorial. It came out a little softer than usual, I think that's what you might have picked up on. lol! I mean you don't really have to use the acetate afterwards, but I thought I would touch it up anyway. I can be a little OCD like that. But by all means, it can still turn out super sharp after the upside down method :) The bling at the bottom I purchased from a cake decorating store called Cake Deco in Melbourne CBD.
I'm from the philippines. My problem in covering fondant cakes is that the weather here is too humid :( so applying buttercream coat is a total mess.. especially if u put it inside the freezer to harden and cover it in fondant afterwards, condensation will also follow :( what can u suggest to solve this issue. Thanks in advance.
Hi Rosie, love your videos! I have a question about the technique you used here. You placed the buttercream frosted cake in the freezer before covering with fondant (to set up the uber sharp edges). Once you covered the cake with fondant did you not get any condensation? I've found in the past that when I have buttercream frosted cakes and placed in freezer, removed and then covered, its difficult to work with as condensation makes the fondant clammy and sticky. Have you experienced this before? If so, how have you overcome? Best wishes, Racheal
Hi Rachel, Yes, this does happen from time to time. The trick is to work quickly with you fondant, or alternatively give your cake 10 mins to rest on the counter top :)
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OMG! I have spent so much time watching RUclips to try and perfect my cakes and this video has blown my mind into a million pieces. I need to make a cake asap just to try out this technique. 💜💛💚
+Karen Sengmanee haha yes!! I'm really happy to hear you found this tutorial useful :D Happy baking, let me know how you go ;) x
I want to try it too...
One of the best tutorials I've seen. Love the idea of creating the smooth top by making it the bottom first. I'm making my first wedding cake and will be using this method. Thank you so much for your imagination.
I wish I had seen this 6 years ago! Thank you so much for this tutorial 😍🤍
This is the best tutorial ever
Learned a lot in this video,I've being struggle with edges for so long,hope this time I'll perfect mine
Oh my, I really liked that trick! Never seen it before! Thank you! :)
Glad you liked it +James Castelo :) I forgot to respond to your other comment about the mixer! I couldn't find it anymore lol sorry, to answer your question, it's a Breville mixer with bowl scraping abilities (the paddle attachment has silicone edging). You can buy a better machine though, mine plays up constantly and I have gone through 3 of them lol you'd think I'd learn my lesson ;)
Wow...that is so perfect, Rosie! I like how 'sharp' it looks.
Thanks +SUGARCODER ;) xxxxxx
wow you make it look so easy i still haven't got the hang of it and i will not give up x
i will try your method now after watching this
You have the right attitude +Tweenie weenie :) good luck! You can do it.
Beautiful cake ,,so smooth and love the jewel border you put around the bottom ,,, Perfect !!!
thank you +Susan Kang :D
+Rosie's Dessert Spot what kind of jewels do you use to put on your cakes?
Thank you!
This technique is so good... I can also use this on cakes which does not have fondant gives professional look..
Amazing! I love your ideas, tips and execution. Blessings!
thank you so much +Shaunap30, god bless you also! x
Thank you for these tips, they'd go a long way to help me
You're most welcome Bee, thank you for your feedback! x
Thanks for this recipe it's very useful and got me out of a tight spot. Very good
thanks Rosie for your answer,i was talking about the fondant you use because it's seems lighter than mine and I usually use satin ice. greetings
this tutorial is the pure dopeness! !! thank you so much for sharing
amazing I wish I knew this technique a long time ago :) super awsome sauce
Thank very much from Tanzania (Zanzibar)
I love the upside down method. It truly works 😃
thanks for the comment +Sarah Le Moignan ! I love it too, I have been doing all my cakes like this lately lol
+Rosie's Dessert Spot thanks for sharing the video. I have a cousin in England who wants to know how I usually get my sharp edges, and I can direct him here now. Or just share :) Xx
Wow amazing great 👍 thank you so much for your beautiful work ❣️😍👍🌹❤️💕😍❣️
Thanks so much Zara!
The best part is: No super fancy, money grabbing tools.
Thank-you for sharing, great tutorial.
Thank you for all these tutorials I want know the recipe of this cake
+Samiyah I thank you! I do have a scratch vanilla cake recipe on this website, but the focus of this particular video was the technique so I am pretty sure I used a box mix in this.
can't wait to try this method
thanks for sharing
Nice have really leant I enjoy your videos please can you share your fondant recipe
I love your apron!!!
Wow. Beautiful.. love it. Thanks for the tips.
Thank you for this it was a life saver
Beautiful Rosie!
Awesome Rosie's Desserts thank you have a
nice day
loved this! so helpful, thank you! x
That is an amazing technique! Thank you so much for this! 😊
+EyeMakeupEverything no worries! x
👍 great job I loved it
thanks Rosie, I am one of the few who dont like the taste of SMBC, it just tastes like sweet butter to me, but do like the super smooth consistnecy, the buttercream in this tutorial looks great, maybe I should just add some extra milk, mine always seems a little grainy. The bling isnt edible is it? And I am amazed at the results you get from Orchid icing.. It always seems to grab all the moisture out of the air and goes soft and crumbly, when I use it, and recently when I used it for flowers (just little blossoms) all the colour faded overnight. Maybe just the extra humidity in Sydney!!! I assume this method would also work for ganache under the cake. I have petty much mastered the lid method for ganching without having to turn the cake over, but will difinatley turn it over to do the fondant. I will give it a go with Satinice and let you know how it goes. Thanks again Cameo
+Cameo Clinton Satinice is great, but if you can get Fondtastic, try it. It's a smooth, beautiful fondant, that very rarely ever sticks to the mat. It also doesn't get elephant skin :) good luck
hi Rosie..thank u again for these another helpful tips..but im jst currious what type of buttercream you're using? and would it be possible if you can share it with us..cause its kinda very hot in our country ang buttercreams are just so impossible to last in such weather..so i don't usually use buttercream to frost our cake even though i wanted it so badly..😊 i hope u can help..thanks much!
It looks very beautiful
thank you +Miss missunya ;)
Amazing result!!!!
great tutorial
Muchas gracias por el tutorial excelente.
Ohhh u just make me happy .will tray it soon thanQ ❤️❤️
+jazz4254 haha no worries ;D let me know how you go! x
What brand of fondant do you use? Thanks!
Omg. I’ve been trying for a while to accomplish these edges! I would have never thought to use a parchment covered cake board and flip the cake upside down! This is so smart omg
haha yay! I'm glad this came in handy for you :)
Rosie's Dessert Spot it most definitely did! You said you used wood instead of a normal cardboard cake board right? And did you cover it with somthing? Other than the parchment?
me gusta, hermosos videos felicitaciones
OMG! You make it look so easy. :'( I've been trying to accomplish a sharp edge like that and I haven't been able. I'll keep on practicing.
Awesomw😍 can you give the recipe of the Cake?
Thanks for the tips!
Great tutorial..
+Claresholms thank you!
This is really helpful, thanks for sharing :)
+Amber Bennig no worries! Glad you found it useful :)
3:25 ♡ Thanks for helping me
Thanks a lot Rosie.xx
muy padre tecnica
i hope you can share a fondant recipe 😊😊
Hi Rosie, What's the temperature of your room in celcius while you roll out your fondant and cover your chilled cake? If you having a morning event say delivery at 11am, what time is good to start covering a 1 or 2 or 3 tiered cakes and what's the average total time taken to cover these cakes just in fondant. Thank you in advance:)
thank you so much dear for this great video, and how can do the same work with butter cream only without using fondan
I love this idea! thanks for sharing... ;)
Brilliant vid!!!
+luvbaking1 thanks hun !! xxxx
Hi Rosie! Can I ask, as there is buttercream on the bottom of the cake, is it hard to cut I.e. Does it stick to the board or does it come off on one piece? Thank you! Love your videos, I've watched this one about 100 times already lol xx
Excellent
😍😍 thank you
YOU'RE GETTING YOUR HAIR ON THE CAKE!!!
yes, and that put me off. she needs to tie her hair back.
I thought that too
I hope that you redo this video an other time for beginners and this time give more time for the fondant
Rosie my question is I need to let the buttercream get really hard to not move? Also once done I can refrigerate that fondant cake until it's ready to deliver?
Gracias
Hello Thank You for sharing your ideas I really like your video 🤗
Couple of questions before applying fondant did you put cake back in fridge or left on counter?? Till you roll fondant?
What about weather also I use abc with half crisco and half butter & and milk to smooth , dose that good for cover fondant
Waiting for your reply
Oh that cake is gorgorgeous! I thought you had a lamp next to you :). Then you spoke about the sharp edges again and looked at the cake and I realized it was the CAKE, LOL Beautiful! Silly question: are you a pro or pro hobby baker?
Thank you x
Wow i like this video 💯💯
Hi, how do you keep your fondant from forming air pockets underneath? Also what type of fondant are you using?
Thanks rosie, a briliiant idea🏆 i want to make 2 tier cake. If the lower cake is covered by buttercream, can the upper covered by fondant?
Hi, Rosie. That fondant cake is just gorgeous and stunning. I have a couple of questions, how many requests do you go through in your videos, and how many videos do you upload in a week? Please let me know. I appreciate it. Byron. :-)
hi Byron, I normally get about 5-7 requests a week, but I only upload 1 cake video a week and 1 decorated dessert video a week (can range from an awesome recipe to decorated cupcakes). You have been waiting for you request patiently haha although the tutorial I put up also depends on how much time I have that week to create it. I will be headed overseas this Tuesday (I found out 2 days ago, family emergency situation unfortunately) so the pre-recorded videos I am making this week are super rushed ones. I need to make 6 videos in the next 3 days :/ but come hell or high water I will make them.
You use only butter not shortening i love you tutorial is very helpful
Hi Rania, yes that's right :) In warmer temperatures (during summer and sring) I use half butter and half shortening.
Awesome
hello rosie! I love your videos! I was wondering if you have a basic recipe for a vanilla cake? thank you :)
+kat abelgas thank you Kat! I have a recipe for vanilla cupcakes and I use the same recipe to make the cakes. The tutorial for that one is: ruclips.net/video/mb7dzqxnl0k/видео.html
AMAZINGGGG!
Hi.. thanks for the lovely video.. just want to ask 1 question.. before u wrap the cake with fondant.. the cake is still in cold right? I just curious about condensation between cool cake n fondant.. I worry fondant become wet and sticky..
In your next video can u cut into one of your cakes because I would like to see what the inside looks like
Hi Rosie's love all your videos. Thank you for sharing. I need your help please. Usually after I frost my cakes with SMBC I let it sit overnight in the fridge before applying the fondant. Next day I roll the fondant then take cake out and spray a mist of water and right away apply the fondant. But the SMBC soften too fast while working the fondant and I get air bubbles. Should I skip the water spray and just apply fondant while frosting is hard? Thank you
How many people would a cake this size serve ? I will be trying to make a cake for 40 ppl and not sure how big to make it. By the way great tutorial !
Hi, Rossie please I need the link of how to make best fondant like yours. Thanks.! 🙏
My fondant always sweats really quickly after I cover a cold cake :(
R_1131_ samesss😂😂😂
Thanks!! ♡
Great!
What is that yellow piece in your hand ?
Hey, Ganna make a wedding cake like this but with cream cheese frosting. How early can I make the cake and decorate it? Can I make it a week before, and freeze the cake, then 2-3 days before the wedding frost and cover it with fondant, then put it in the fridge or freezer, and 1 day before the wedding, decorate it?
Need answer ASAP!
The Wedding is in a month
what brand of fondant do u use. The ones i buy here at tescos or asda are breaks easily around the edges. if u make them please can i have ur recipe? ur tutorial is amazing
Hi Rosie, where did you get your bench scraper? I can't seem to find them where I live. Thanks for your wonderful tutorials.
Hi Rosie, the finished product looks beautiful as always. What is the actual cake that you use in this tutorial, it looks moist and delicious? Is there a link to that recipe? Do you always use sugar syrup on all cakes?
thank you +Lucette Debono :) ummmm I actually cheated in this video lol I used a cake box mix to save time since the recipe wasn't the focus of this video *guilty as charged. But I would still add sugar syrup to the cake regardless :) It just keeps the cake fresher and moister for longer.
Hi Rosie! i saw you mentioned that if its a fondnt cake, to soak it in sugar water. Do you have a video doing that? or can you tell me if you soak the cake before cutting in half or after it is filled with buttercream? thank youuu.
Hi Rosie.
After you have taken your cake out of the freezer do you cover it in fondant immediately.? I have found I get problems with air bubbles under my fondant. Love your videos btw. X
Hi RubyClove, I normally do and I try to work very quickly with the fondant. If you find it gives you problems, it might be worth waiting 10 mins before applying the fondant :)
Hi. thanks for your best recipes. could you please let me know about your fondant recipe?
Thank you for your comment! I normally use Bakels brand of fondant, I find it to be the easiest to work with :)
If I rub like that, mine tears and I don't roll it thin . Please help me
Thanks for sharing
+Ndifreke Inyang no worries :) Hope you found it useful x
Yes Yes and yes
this is a great technique...I am defiantly going to try this next fondant cake I do...also I was wondering, do you ever use a Swiss meringue buttercream?
+Wendy Polgar glad it came in handy for you :) I haven't tried using swiss meringue buttercream under fondant to be honest. I feel like it wouldn't hold up well, although people do it all the time and their cakes come out fine. The whole raw egg thing doesn't do it for me haha.
+Rosie's Dessert Spot yes it does hold up...I like the smooth texture and the level of sweetness is is not high and balances out the sweetness of the fondant...also I cant get sweet buttercream smooth enough...hahaha...working on that 😉. My handle on instagram is wendywomyn_cakes...would appreciate some feedback on some of my cakes 😀 but if its not good private message me...hahahaha 😄...thank you for the reply 💜!
Hi, many thanks for your demonstration of how to achieve sharp edge. Which fondant did you and where did buy it from?
Hi Abi, thank you for your comment :) I like to use Bakels fondant. I also buy this from a shop called Pak N Save in Tullamarine.
Hi- can i get same sharp edges with the cake covered with dark chocolate ganache?
Hi Rosie! what a wonderful tutorial! couple of quick questions, could you list where you bought the jewel border for the cake from, as well as the acetate you used as a smoother? it's kind of difficult to make it out from the video!
+liyans1 I bought the cake jewelry from a cake decorating store in Melbourne city called Cake Deco. I am pretty sure they ship worldwide. Otherwise, your local craft store like hobby lobby should stock this type of jewelry as well (if you are in America)
Hi there, is your buttercream SMBC or ordinary sweet buttercream? Love the idea of putting the fondant covered cake upside down on the board. Had hoped that meant you didnt need to use the acetate sheets fo 25 mins!!! Cake looks great and love the "bling" at the bottom, what is that? Thanks for another great tutortial. Cameo
Hey +Cameo Clinton, I used regular sweet buttercream for this tutorial. It came out a little softer than usual, I think that's what you might have picked up on. lol! I mean you don't really have to use the acetate afterwards, but I thought I would touch it up anyway. I can be a little OCD like that. But by all means, it can still turn out super sharp after the upside down method :) The bling at the bottom I purchased from a cake decorating store called Cake Deco in Melbourne CBD.
I'm from the philippines. My problem in covering fondant cakes is that the weather here is too humid :( so applying buttercream coat is a total mess.. especially if u put it inside the freezer to harden and cover it in fondant afterwards, condensation will also follow :( what can u suggest to solve this issue. Thanks in advance.
Hii pls can share your vanilla cake receipe you used for this video?..am waiting
Can't we use sugar syrup for fondant cakes?
Hi Rosie, love your videos!
I have a question about the technique you used here. You placed the buttercream frosted cake in the freezer before covering with fondant (to set up the uber sharp edges). Once you covered the cake with fondant did you not get any condensation? I've found in the past that when I have buttercream frosted cakes and placed in freezer, removed and then covered, its difficult to work with as condensation makes the fondant clammy and sticky. Have you experienced this before? If so, how have you overcome?
Best wishes,
Racheal
Hi Rachel,
Yes, this does happen from time to time. The trick is to work quickly with you fondant, or alternatively give your cake 10 mins to rest on the counter top :)
Can u show fondant recipie pls