Thank you so much Lyn, for this really helpful video (I also watched the buttercream one). Your guide was easy to follow and my cake looked great. Thank you for taking the time to share your expertise, much appreciated!
Hi! Thank you so much for this video. It was really thorough and informative. It helped me decorate a cake for my grandpa's 90th birthday and he really loved it.
From my experience I would recommend Tesco's brand fondant if you are buying from the supermarket . Also u have to work very very quickly when using supermarket fondant cos they dry out real quick. Use very little icing sugar or cornstarch to dust surface as this helps to dry out store bought fondant. Finally, when rolling,measure just about enough to cover the cake and trim off excess fondant b4 covering cos the weight of the excess on the sides will pull down and cause the fondant to tear.
I’d totally agree with every word there! I’ve always found Tesco’s fondant brilliant! I tried Dr Oetker for a change, BIG mistake, it’s awful stuff! Too soft, and stays way too soft as well!
Hi Lyn, Thank you so much for this series about fondant/sugar paste 🙏 Very straightforward! I was wrecking my head wondering how I would glue it to the cake 😂 So basically the buttercream/ganache/marzipan is just to smooth out the surface of the cake and give it a background for the fondant/sugar paste, I thought it was to glue it all together 😂 Thanks for sharing all that, it really helped 🎉May God bless you 🙏
Hi Clare, once covered in buttercream you do not have to cover in sugar paste but the sugar paste covering gives a smoother finish. Once covered in sugar paste I store the cake in a cardboard cake box. I hope I have answered your question. Regards Lyn
Hi Lyn. Wonderful videos. Thank you for making them. If you don't want to bring the sugar paste down to cover the board.. how would you neaten the cut sugar paste edge at base of cake?
Hi Shar, when I use a smoother on the cake I use the flat edge to create a neat lower edge. Perhaps another video should be made ;). If the edge isn't quite as tidy as you would like you could always put a ribbon around the lower edge. I hope that is of some help. Best wishes Lyn
@@lynrees3557 thanks Lyn. That makes sense. I was thinking how to 'tuck the fondant' under the cake. But smoothing it down to the board and neatening it is perfect and the Ribbon is bought! 😊🎂
Iv got a turn table but not a cake board i should be able to use a plate would that be a difference sorry to ask .1st time ill be doing one not a cake but trying to cover it just thought id try one ,then hopefully make my friend a birthday cake
Hi, you are better using something that is quite flat for the cake to sit on, if the plate has a raised edge it will make it more difficult to cover in butter cream and sugarpaste. Regards Lyn
Thank you so much. I live in the Caribbean and it is quite hot here. When the cakes comes out, it starts to sweat and the fondant gets very tacky. I don't have AC. Can you tell me what i can do plz. Thank you.
Fortunately we don't have the problem of being that hot here. Do you refrigerate after covering in the sugarpaste or is the sugarpaste getting tacky when you are applying to the buttercreamed cake? You could use ganache to cover the cake rather than buttercrean which would be a bit more stable in the heat. With my cakes here the paste sometimes gets tacky if I have left the cake in the fridge for a long time but it does dry out and does not effect the appearance of the icing. Are you effected a lot by humidity there? Lyn
My first attempt at this didn’t go too well. I’ve finished it but it looks like it’s got a brown rash (chocolate cake). You make it look easy. Enjoyed watching your skill. Next ….. the fondant icing.
Hi.. thanks for your video. Very informative.. can I fondant a lemonblueberry cake… and if I leave the cake after the butter cream icing in the fridge overnight would it affect the applying of fondant???
Hi Lyn. I'm wanting to make a victoria sponge cake. Fill, and crumb coat it and then cover it with fondant. Is a victoria sponge okay fir this method? Valerie.
Hi Valerie, yes a Victoria sponge is fine, it is the type of sponge I use all the time as I prefer a lighter sponge. It is a little more difficult to cover but always use butter in your buttercream and you could add some royal icing sugar to it to help it set a little firmer. Regards Lyn
Fabulous Lyn - a real Mastercless. I can see a square rectangular cake in your glass cabinet. How do you manage the right angle on the corners? I have just sent for a Kilo size sugar paste from Amazon who sell an Italian version with next day delivery. This will allow me to rest the buttercream in the fridge. Cheers
Hi Bill, thank you for your comments. The cake you can see in my cabinet is a royal iced cake with royal icing runout panels, that is why it looks so square. It is more difficult to get the sharp corners on a square cake but some time in the future I will hopefully create another video to show this. I tend to use ganache instead of buttercream if I am looking for really sharp edges as it gives you a firmer base to work on. Happy cake making Lyn
Yes you can, but if the cakes is very cold when covering with sugarpaste it may become tacky. I would normally keep it in the fridge for an hour or so and then cover, in that time the sponge hasn't got really cold and the buttercream would have firmed up nicely which makes it easier to cover with the sugarpaste. I hope that is of some help. Lyn
I would suggest you should tell your client to eat within 4 days but if kept in the fridge this could be extended a little. Always try and cook the cake as close to the date needed. Regards Lyn
Hi Just boil some water and let it cool down in a jug. By boiling it will kill bacteria, viruses, or other germs that may be carried in the water. Regards Lyn
YOU MAKE IT LOOK SO EASY I HAD A DEMO AND MY ICING STARTED TO RIP SLIGHTLY I WILL KEEP PRACTICING NOT SURE WHAT I DID WRONG I DID BUY READY ROLLED MAYBE THATS WHY IT RIPED
I realise where I went wrong when I did my 5 layer cake I didnt put anything over the cake before I put the fondant icing on however the cake turned out lovely (a bit of a car crash) but cheated covering it with daisies, and fondant icing made up bees.
Hi Just boil some water and let it cool down in a jug. By boiling it will kill bacteria, viruses, or other germs that may be carried in the water. Regards Lyn
love the use of the little bit of sugar paste to smooth the top if there's no proper smoother, brilliant
Thank you so much Lyn, for this really helpful video (I also watched the buttercream one). Your guide was easy to follow and my cake looked great. Thank you for taking the time to share your expertise, much appreciated!
Hi! Thank you so much for this video. It was really thorough and informative. It helped me decorate a cake for my grandpa's 90th birthday and he really loved it.
I'm so pleased it helped, it would be lovely to see a picture of the cake you made. Wishing your Grandpa a very happy 90th Birthday. Lyn
Fondant is my nemesis. You made that look relatively straight forward. Off I go to cover my cake. Thankyou
I hope it went well. Lyn
Lyn, I absolutely love your videos! Thank you so much for all of the tips and tricksW
Glad you like them! Lyn
From my experience I would recommend Tesco's brand fondant if you are buying from the supermarket . Also u have to work very very quickly when using supermarket fondant cos they dry out real quick. Use very little icing sugar or cornstarch to dust surface as this helps to dry out store bought fondant. Finally, when rolling,measure just about enough to cover the cake and trim off excess fondant b4 covering cos the weight of the excess on the sides will pull down and cause the fondant to tear.
I’d totally agree with every word there! I’ve always found Tesco’s fondant brilliant! I tried Dr Oetker for a change, BIG mistake, it’s awful stuff! Too soft, and stays way too soft as well!
Great tutorial. Slow n clear explanation. Thank you
Thank you
Really enjoyed your tutorials, really clear and helpful. Thank you. Valerie
Hi Valerie, so glad you enjoyed them and thank you for your lovely comments. :)
Best tutorial! Thank you.
I agree 💯 the best way thank you my lady
I. liked. watching your. Chanel. thank you
Glad you enjoyed it.
Thank you for your help and guidance and blessings to you
Going to attempt to make the cake for my son’s wedding in October!
Really enjoyed watching your demonstration!! Thank you for your time and expertise 👏🏻👏🏻👏🏻❤️😍
Thank you so much! Lyn
Hi Lyn, Thank you so much for this series about fondant/sugar paste 🙏 Very straightforward! I was wrecking my head wondering how I would glue it to the cake 😂 So basically the buttercream/ganache/marzipan is just to smooth out the surface of the cake and give it a background for the fondant/sugar paste, I thought it was to glue it all together 😂 Thanks for sharing all that, it really helped 🎉May God bless you 🙏
Thankyou for your expertise
Very useful and informative video! Thank you 😊
Glad you found it useful, happy cake decorating :)
This is the best video ever
Thank you so much for these comments. Lyn
Absolutely fab demo. Thank you so much. Can you leave the cake without cover at this stage please?
Hi Clare, once covered in buttercream you do not have to cover in sugar paste but the sugar paste covering gives a smoother finish. Once covered in sugar paste I store the cake in a cardboard cake box. I hope I have answered your question. Regards Lyn
Haha you make it look so easy. Wish I lived near you I'd come to your cake classes
You could always come for a weekend course sometime :)
Hi Lyn. Wonderful videos. Thank you for making them. If you don't want to bring the sugar paste down to cover the board.. how would you neaten the cut sugar paste edge at base of cake?
Hi Shar, when I use a smoother on the cake I use the flat edge to create a neat lower edge. Perhaps another video should be made ;). If the edge isn't quite as tidy as you would like you could always put a ribbon around the lower edge. I hope that is of some help. Best wishes Lyn
@@lynrees3557 thanks Lyn. That makes sense. I was thinking how to 'tuck the fondant' under the cake. But smoothing it down to the board and neatening it is perfect and the Ribbon is bought! 😊🎂
Iv got a turn table but not a cake board i should be able to use a plate would that be a difference sorry to ask .1st time ill be doing one not a cake but trying to cover it just thought id try one ,then hopefully make my friend a birthday cake
Hi, you are better using something that is quite flat for the cake to sit on, if the plate has a raised edge it will make it more difficult to cover in butter cream and sugarpaste. Regards Lyn
Best video ever..thank u so much
Thank you. Glad you liked it! :)
Thank you so much. I live in the Caribbean and it is quite hot here. When the cakes comes out, it starts to sweat and the fondant gets very tacky. I don't have AC. Can you tell me what i can do plz. Thank you.
Fortunately we don't have the problem of being that hot here. Do you refrigerate after covering in the sugarpaste or is the sugarpaste getting tacky when you are applying to the buttercreamed cake? You could use ganache to cover the cake rather than buttercrean which would be a bit more stable in the heat. With my cakes here the paste sometimes gets tacky if I have left the cake in the fridge for a long time but it does dry out and does not effect the appearance of the icing. Are you effected a lot by humidity there? Lyn
My first attempt at this didn’t go too well. I’ve finished it but it looks like it’s got a brown rash (chocolate cake). You make it look easy. Enjoyed watching your skill. Next ….. the fondant icing.
Its always difficult to stop the crumb moving around bit I'm sure the sugar paste covered it. Lyn
@@lynrees3557 it turned out ok. Birthday girl was happy. Need practice to get to your standard. Love watching you x
Hi.. thanks for your video. Very informative.. can I fondant a lemonblueberry cake… and if I leave the cake after the butter cream icing in the fridge overnight would it affect the applying of fondant???
No it should be fine, the only thing you will find is the sugarpaste may sweat a little once applied to the cake because the cake is cold. Lyn
Thank you for all the info
My pleasure, I hope they help you with your cake decorating. Lyn
Hi Lyn. I'm wanting to make a victoria sponge cake. Fill, and crumb coat it and then cover it with fondant. Is a victoria sponge okay fir this method? Valerie.
Hi Valerie, yes a Victoria sponge is fine, it is the type of sponge I use all the time as I prefer a lighter sponge. It is a little more difficult to cover but always use butter in your buttercream and you could add some royal icing sugar to it to help it set a little firmer. Regards Lyn
Fabulous Lyn - a real Mastercless. I can see a square rectangular cake in your glass cabinet. How do you manage the right angle on the corners? I have just sent for a Kilo size sugar paste from Amazon who sell an Italian version with next day delivery. This will allow me to rest the buttercream in the fridge. Cheers
Hi Bill, thank you for your comments. The cake you can see in my cabinet is a royal iced cake with royal icing runout panels, that is why it looks so square. It is more difficult to get the sharp corners on a square cake but some time in the future I will hopefully create another video to show this. I tend to use ganache instead of buttercream if I am looking for really sharp edges as it gives you a firmer base to work on. Happy cake making Lyn
Can I place this butter cream frosted cake in refrigerator and then cover with fondant?
Yes you can, but if the cakes is very cold when covering with sugarpaste it may become tacky. I would normally keep it in the fridge for an hour or so and then cover, in that time the sponge hasn't got really cold and the buttercream would have firmed up nicely which makes it easier to cover with the sugarpaste. I hope that is of some help. Lyn
Thank you x
How long will the cake stay fresh under the sugar paste?
I would suggest you should tell your client to eat within 4 days but if kept in the fridge this could be extended a little. Always try and cook the cake as close to the date needed. Regards Lyn
Thanks it is for my Gransob who is 3 on Saturday. I was going to do it on Wednesday but I might do it on Friday now
Thnsk
how can make cool brill water ?
Hi Just boil some water and let it cool down in a jug. By boiling it will kill bacteria, viruses, or other germs that may be carried in the water. Regards Lyn
YOU MAKE IT LOOK SO EASY I HAD A DEMO AND MY ICING STARTED TO RIP SLIGHTLY I WILL KEEP PRACTICING NOT SURE WHAT I DID WRONG I DID BUY READY ROLLED MAYBE THATS WHY IT RIPED
I think is best to knead and roll your own icing. lyn
Hi Lyn what butter did you use for the butter icing
Hi Rita, I use unsalted butter, normally supermarket brand. If I need a whiter butter cream I will use Lurpak. Regards Lyn
Thank you for your help Lyn and for your brilliant instructions which are nice and easy to follow
I realise where I went wrong when I did my 5 layer cake I didnt put anything over the cake before I put the fondant icing on however the cake turned out lovely (a bit of a car crash) but cheated covering it with daisies, and fondant icing made up bees.
Yes the buttercream gives a nice smooth surface for the sugarpaste.
I'M MAKING A 90TH BIRTHDAY CAKE FOR MY MUM
Happy cake making :)
cool boiled water
Hi Just boil some water and let it cool down in a jug. By boiling it will kill bacteria, viruses, or other germs that may be carried in the water. Regards Lyn