How to Coat a Cake with Fondant Tutorial - 2 Different Techniques

hello again everybody nice to have you back previously we have seen two videos one of them was the how to mask the cake with the ganache or something similar a similar cream and also how to roll the fondant to get ready for this tutorial which will be how to cover or have to cut the cake with fondant so if you haven't watched that 2 video previously what I've shown you please do that first this one will make a lot more sense after that so in this video I'm going to show you two different methods of how to code or cover the cake the first method will be the usual common one-piece fondant roll into the right size and put it on the cake and cover all in ones so what does it mean that we have to roll the fondant into the size that the top is covered and the sides cover and you have a little bit more extension on the start so that with 25 here and then maybe 10 10 here which is about 25 and 45 another 10 here is about 55 let's say 50 all right so the problem is when we try to code higher kicks higher clicks we have to little bit deal with it a couple of things that which is first of all pushing something long stretching to the shorter shorter size without having kind of like a ripples effect and then we don't lose the smoothness of the surface of the phone now so let's see that if this cake 25 centimeter let's say this is a cake 25 centimeter the 25 diameter circumference around here is about 75 all right just the pie number 3.14 but let's say three-round calculated and then the rolled fondant is about that size let's say about 50 50 times 3 is 150 what we doing is we're taking 150 centimeters circumference pushing slowly and then try to get it down to the 75 centimeter so to become one that's a bit of like a challenge when you have a height X because when the cakes are getting smaller that means the circumference of the cake getting smaller but because of hide the the bigger number which is the rolled fondant size getting bigger so even that the challenge is even bigger you have to get something more longer than doubled to get smaller so that's the bit of problem if you have a high kick with this very fondant I can attempt to go for high kicks because of tourism because of that the slow drying ability at the same time a good stretch it gives me a more chance to get success with that but in this tutorial my aim is to show you variety of different techniques so if they get the cake a little bit higher I like to show you second method instead of one piece to piece fondant coating optionally upside down to have a little bit more relaxation a little bit more handing away and also with less stress so I like to bring out my cake on the table talk about a little bit more about essential points to get a good start and achieve a good result about the tools of material and ingredients I have spoken quite in detail in the previous video so but let me just go through very shortly what I'm going to use to get this rolling done I have 40 millimeter thickness PVC pipe is long enough to cover that sighs what we're looking for that's actually ideal thickness for that kind of size four millimeter thick thickness kites which I'm using just a cut board I just did myself and you must have a two of them and long enough to cover that size also again and I have poking pins to get the air bubbles out they have to park on a kind of visible block like that so you don't forget inside the fondant I have starch instead of icing sugar I prefer because it's drier and then wet and dry towels very important always stand by and fun down levelers or you can push as you can call an answer plastic knife that to help me to portion on and level the fondant so plastic surgical gloves is quite handy here not to be hygienic also at the same time turn my hands a bit more to functioning like those somehow okay and then England's vise I have only fun down here and the cake of course the fun that I'm using the one that I must prefer to an endorsed one vision but doesn't mean that you can use anything else you can use however for none you wish let's stay with the cake and talk about it a little bit more longer so the cake has to be in certain condition to give you the right result first of all before anything else like a cold or warm a room temperature level the cake has to be firm so I'm looking for a firm click I'm looking also a nice cake like a nice and moist and quite easy and sort of pleasing to eat all right that means maybe you have fruit cake is firm enough you don't have to cheer that but if there's any other kicks like a nice and moist that means it's not firm enough so that means we have to chill the cake to get the furnace so when we chill the cake there may be some potential problems if you call that problem not for me I will explain you why so when you put the cake in the fridge the cake will be nice and firm it's ready to cause nicely but there's a sweat on it there is a condensation on it so for some of us people can say oh it's too much moisture too much condensation I don't like it I like it because it works for me in a way that the cake is still firmed because of cold and at the same time this moisture on the cake it helps me to stick the ganache on top so that is not so bad after all all right so the firmness on that edge is very important so if you achieve this very nice 90 degrees edge with only ganache you may a problem because that fondant the first get soft in room temperature that corners so it will look all right but once you put the phone on it that soft ganache will be around the shaitaan' unless you're looking for round edges that's of course different different story again so that means underneath that edge you must have a chocolate quite close to the corner for some time what we use we use a masking ganache that means internal sending - is one to two which is nice and sort of soft when you're eating and then but you like to have a firm residential outside which I will suggest that instead of one to two you just want to trigger much it will be still creamy and nice and sort of lucky easy to to mask on the cake once the cake get cold it will be a lot firmer than inside so that's also another solution to make it take its right condition fond unwise as I said before there is no fondant you can just grab it and roll it you have to condition so why is that I'll show you why so let me just grab a piece of fondant here just from the top without knitting anything so as you see that the fondant is not really in the right sort of nice and smooth so when you pull the shot you see that is breaking it's really grainy it's not ready to roll so that is not possible just grab it and then give it a roll so you have to need from that make sure it's really nice condition so what I'm doing now I give some friction to fondant to heat up a little bit and then once you nice neat it so that's what's happened to Fonda look at that so that stretch is getting longer and longer if I get a little bit longer it will be even more stretched but to get this one on too soft also not so good so you have to just balance it so that I can stretch it's quite lock all right so that means we have to also condition the fondant likely condition the cake well knitted in desire like a nuts or soft not so hard condition and we can start rolling I'm going to now clear up a little bit and then give you the first method a one-piece coat very first step as I mentioned before you have to clean your tools your table your hands right now just before you start drilling because we have the dust bombardments all all the way even that's the last couple of hours so you have to just clean the table right before rolling the fondant otherwise the fondant will collect every single dust on its surface without asking your permission so the table is cleaned with red towels and after that we make sure its surface is very very dry right toads are clean and they're clean then we grip the fondant in the amount of calculated as you look into our fondant toads in our website or you can just estimate if you have enough Express you know how much is it so give it truth neat words it starts always a little bit more difficult but after just a few moments the phone on becomes really nice and smooth the atonement is when you're doing this it's it all those others cracks appear so that's not right so you have to need so long that when you do that doesn't get any correction surface do a bit of starch all right just a few more tents you ready okay if you want to roll in round shape you have to start from the rod shape so let's put this on site my cake is stand by I'm going to start rolling up a little bit more start at the beginning captured on air bubbles more we pick up the air bubbles at this stage we will have easier life later on so what I'm trying to achieve is about 55 centimeter okay once the fun done reach the kind of like a 70 80 % of the of the size so what I do I just put a little stars on top and turning upside let's check it out so Mustang okay this time we don't eat anymore my preferred site is the this side not that this one I'm doing now so if I go this direction this way and this section this way I have really straight funny as you see that I'm not through the rolling the fondant I'm just sliding my rolling pin on the surface okay that's already big enough so what I like to do now when you pick up this you have to get this here and then push a little bit in this edge so by doing that you eliminate that little bit indentation here and take your cake in front of you check it up moisture enough a little bit dry because it tooks to me so much time so I just put a little bit of water around just a little bit okay that's it okay now put it on the surface and then do this so we take this the air art from surface without pushing down now secondly secure the edges just a touch a little bit just go about one centimeter down so there will be no more downfall with the gravity okay now the next thing is that is that the surface is good the hands are clean and then what it does is this you use your this three-finger this dripping up and then just go small little circling motions and then you see the my position my hand in this hand is about ten o'clock and organizing this skirt and this one is just turning this way just little circles and then don't push too much just a little bit and then getting always another centimetre in order to centimeter down little bit of starch just to slide easier all right don't try to make it all in once that's very very important almost there so I'm already on the lower corner it's all good but the thing is my finger here it's not squash enough to get the completely done so at this stage I have to take this and then just go slowly this sides down pushing that with round corner here also not too much pressure everything with very small steps then I change to this corner now is no more kind of like risk around here everything nicely is not crack here there is no kind of fold on the side and then this everything is nice so what I do I have a good look at it so at this stage what you can do if you have a multiple lights around the room all right that is give you that no shadow so if you have a light here like this studio here then I have a light year light here there's no shadow of you I can't really see that completely did little bubbles so the best thing is just switch off one of the lights in the room like this one and then maybe on another light on the side which is this one then we look at it okay there's one bubble here I just seen it because I just have the right light now just right here remove that this a little bit here that's it there wasn't much because we have removed that in the in the beginning while we roll in the phone that we take all the URLs out so all what we have to do now use our phone line leveler give a good pressure on top to make sure that all those little bumps which is very very sort of difficult to see give them a good sort of like straight texture on top just like circling like this or going around like this so there is actually first step of pushing so after that we remove that extension of this excess fondant so what we do we take the fondant knife which is plastic knife we go slightly pushing not in once just for couple of turning and then cut this one differently / till you reach the base that's it and remove that excess fondant you can leave this one here doesn't matter this one done doesn't get dry on the table so just go now more push once you're pushing like this it may happen just in front of you maybe just few more little bumps little bubbles that you can take it out that is the time you can do everything what you can to make it everything is nice and straight if you do that one in an hour time I don't think will be possible I'm quite happy with the result now so we're gonna clean up the game now I'm sure is more dust came along on the table and start with the next coating which is two-piece coating for two piece for noncoding especially for high kicks I need to have just a few more tools and little objects probably so first thing is we need to get the fondant to fondant glue in some stage with something which is the simplest thing is a water will do the job I can use water spray but this one spray goes in bigger area I need to get sort of like a location of a very small area where the joint I like to put the moisture nut everywhere this way I'm going to use some a little brush in the clean water so just to make sure that you didn't use this brush yesterday or before stay for some other purposes because it will be looked clean first but when the time comes to apply the water on surface of the fondant you may be surprised with the pink or green color so you have to be careful with that another thing is we have a little cut of another PVC roll it just helped us to lift up the fondant and go on this side so then I have a box cutter smaller size that is you can able to open a large piece not the small little piece and the sharp and clean that will give us a clean cut so we talking about upside down so to make it upside down you need another board to put on the cake and turn it upside down so this is kind of what I said before is the masking board five millimeter per spec nice strong you don't have to use that you can also use like aluminum sheets something like this is nice and strong and you can also use maybe a tile or something as long as that is rigid it's not really flexible that is really no no you can't use this this is too soft all right I'm talking about guidance you can have that when the cake is upside down like this when you put your blade on the side you have a beautiful clean exact from the right place cut alright so the cake is what I'm using here is about 20 centimeters white and then a 150 millimeter 15 centimeter high so this is considered high enough to exercise this method can I cut this one with the first method I show you yes I can but I like to be a bit more variety of methods I like to show that's why I'm doing this one with that method alright so let's get rolling I claim my table and I make some calculations how much fun I need to achieve that nice result and also not they're all 2 big pieces and after that you cut off cuts and everything it's not necessary so the calculation is very simple I need to have a one top piece it will be eventually will be a lower piece during the process so I need to have a nice big circle about 25 centimeter because the cake is 20 and then I need to have a bigger than that so 25 just like we did before it calculate the area and then the times the the thickness of the funnel was anything but 4 millimeter and then calculate apply to the 1.3 kilo 1.35 kilo of fondant is 1 liter so I've under end up is about 100 gram but I'm just going to make it a little bit bigger because in this case you may go a little bit thicker than 4 millimeters so I will still calculate for 4 millimeter but just measure a little bit a little bit more so and then the for the sides so if I take 200 millimeter times pie number which give me the circumference and that's about about 65 with a little bit of overlapping 65 and then 18 centimeter top length times the other link is 10 times the the yes it gives me after the all the calculations about 630 gram of fondant I need to have it 65 centimetres and 80 centimetres long but I will take a little bit also again more to make it a little bit thicker than four millimeters so first piece is the top piece already given it so no problem I just roll it all right do the usual thing round start for the achieving round piece I like to go about 250 millimeters slightly larger than the cake so that is big enough and also thick enough so I take my masking board put a little bit of starch on it but maybe this is not the right one this is too much bits and pieces coming up I just use this one cloudy one like that just be don't scare about that just put enough starch that the this one will be sitting nicely and then not sticking on the surface just like this all right I advise you don't not to use any kind of plastic or paper on it because it will be very slippery so that has to be like locking but at the same time not sticking all right the side piece what I like to do I'm going to make a one long piece and then a little bit longer than the circumference and overlapping together and we're going to cut with the blade remove that excess and join together again so that is this much make sure there's more than 700 gram so that's a start I'm going to do I want to put that cake on this one while we have in space available so what's happening here very easy you take the cake from the base like that and turn around carefully and place the doughnut like this okay but don't take twenty minutes to do that because the cake is nice and cold and then we didn't make a damage on the side only just after wash the can change again so the cake is on the base already let's continue doing this hands are washed all right as I said we're looking at the final shape is the rectangular so I'm going to start from the sausage shape few bowls here okay right we're looking for 65 centimeter long at 18 centimeters with piece of fondant around for to maximum 5 millimeter thickness piece of dust yet okay this side is better I keep it like that so I want to make it upside down but I turn it off the other side is much nicer so I keep it like this then so at the end I'm going to use the other sides at the front all right little bit of starch and also leave it here let's go we need 80 centimeter this thickness that sword still that about 16 so I have to go bigger coincidentally this roller is exactly 65-centimetre so if I reach that sick death sighs I'm doing okay at this already good so I have to make sure that it's really level it is 65 years is it more than eighteen yes so what I like to do now I'm going to cut one side really really straight this side gets done let's drop this to end we don't need that clean cut here but we need just pile it up with it okay and this also not necessary to have did much of mountainous alright this double check the thickness is pretty good from the side looking good now what I like to do I'm going to roll this one over here on top right to just make it sure that by rolling is not going to stick together so at the end of the day what we want to have we want to have this sides on top of the cake so what I have to do now I have to turn it other way around alright other way around and rolling this way too in order to get this side on the surface a little bit more starch I like to cut here just double check the side of the cake it's quite sticky that's good now watch this just be careful slowly manaro this one exactly on this edge here okay so that is already ready put it aside okay put it aside and bring this cake here turntable put this one here bring this cake on that on this turntable not this year this one like that all right have a little bit of water and only moisturize this corner that's good now now this is very important to put it on the right spot and then continue I don't have to worry about getting exact on the edge because I can just cut it later on so I actually aiming that to edge to edge but if it's get a little bit overlapping it doesn't matter make sure you don't put it short you don't put too much high okay this is what I want overlapping little bit yeah all right now you know work it out that ablating overlapping part not for me though so what I like you know I'm going to cut one good slit here in this edge I can just cut like this on this edge and then join it together but I like to cut slightly instead of like this slightly this angle so that joining part a little bit bigger all right so I'm just going to use that one like this go all the way down okay this one is out this one is out make sure that you're not messing up with a with the ganache put a little bit of water here only over here and put it back again so it fits like it perfectly because we remove that excess piece just from the right spot okay so far so good everything is good here whoops just make it messy a little bit this mess all right now the time for making straight the joint is already managed there's a limit of indentation yet but this one done very easy to cover it back recovery because it's still soft not getting dry too quickly take your time I put a little bit too much water on the edge doesn't matter you can clean up this monitor you okay now now is the time to remove that the side piece okay make sure again that your tools nice and clean we just cut this one over the ganache so it may have a little bit of chocolate at the end so I clean again nicely then just go for very straight and then clean cut see that my guidance is the cake itself okay so far so good you are the man you set the next thing is I can use my blade or a scissor to remove this bathroom so I like to prefer that cutting about adjusted to three millimeter limited from the upper side not exactly from the edge just about two millimeter if you feel that is too much you just go down one more time because I like they would really put touching down without seeing any kind of ganache or something then after that mother I just pushing slightly in sight like that every time we do that you clean that that's it it should be enough no next thing I'll don't worry about all those things because they are not drying this one guy doesn't dry this on the table like that you can pick up tomorrow you can need a still okay alright put this one like that and then make sure that you are in the center okay so far so good just go one more time I like to do this why are we having good chance to the right all right look at that isn't that the 100% especially if you won't have a dead kind of edge it is like a absolutely fantastic look at the join you can't even see it okay little bit of work it out here at the bottom buh buh now I have here the joining part here is pretty nice another bubble pretty clean but at the same time to my eyes a little bit of visibility here I use a little bit too much water here and too much water here it was just too slippery if I would use less water just a little bit of moisture it will not be this happen so when that is happened like a kind of musical crack over here what you do you have three options either you take a piece of fondant put a little on the table put a little bit of water a little look a small little palette knife to make it this small little creamy and then you can just go here like this very small amount and then you can just smear the bit of water on it there will be no problem or let it dry use a bit of realizing to to just scrape here a little bit royal icing or if you don't have anything else just take a white hard shortening when it's completely dry tomorrow maybe declare tomorrow just go around like this with the shortening it will fill up this little little crack so this was the two piece phone line coding for especially high kicks so as you see that upside down method is quite important because if it's not upside down you can't get this one such a circle you can't get this guidance of the cake to cut this one you can do it how to do that but it's very very sort of inconvenient tedious you just put over here and you put your blade over here you can also cut like that but in that moment what's happening that that skirt is going down this bump become a building roundish it's a lot of problems so upside down is for me quite quite necessary so let me clean up and talk to you little bit more about what else we can do so after the removing all those plastic protection lines on top of the box looks even better now so that was the method number one with a nice little beveled edge on the corner and that is the the two-piece coating for higher kicks with a perfect sharp edge on the corner without too much hassle with that 2 2 level and going back and forwards to make this edge as good as possible the corner so cannot go better than that in a sense all right so is this all what we can do for a coating the kick I tell you one more thing as a kind of this kind of kicks if you have a kick like larger than this heavier than that and then even higher than that so it is sorry so you cannot hold it and turn upside down all right so what you can do you can just calculate that height what I did before adding that size of the the height and plus the one third of the top so this is 20 let's say 6 and 1/2 or 7 plus the 15 about 20 centimeter height and then the circumference just one big rectangle piece go around and hug it and then join it together cut with the blade whatever you do everything so after that the top is accumulating like that and then fold this on top of the cake you can easily achieved about like 2/3 something on top nice and clean like this but the middle will be accumulated will be too much of the fondant to get rid of so after that use the scissor to remove that fondant and now whatever you have the push it down and with leveler and you get sort of like a nice edge but the ugly Center but I'm assuming that you can use another click on top or maybe another central piece that will be also covering that ugly area it will be completely fine so one piece to piece can we do more of course if you have more intricate pieces like three dimension clicks etc so you don't have to make one piece you can go for multiple pieces target one area and you can just cook one coating and then target the next area if you know another coating overlapping different colors that is also very common method to multiple pieces of coating that's all for today guys to put this tutorial if you need more information about this the vision please and if you're not in our website so if you're watching in our web site you can just go on the site there is a banner just click on it we'll go to their website Pauline for calm and you will have more information about that so and also you have already learned how to master click how to roll the phone on how to coat the cake so there's no excuse to decorate cakes like ens way so why don't you subscribe and then start learning how to decorate cakes like dinners wait and then start to amaze people so anyway you subscribe or not doesn't matter we still appreciate your time today you're watching us and thank you so much for being again with us and god bless you all till to the next one enjoy your work bye for now you

Channel: Yeners Cake Tips - Yeners Way

Views: 386,067

Keywords: tutorial, coating, fondant, cake, technique, yeners way, yener, learn, class, course

Id: z6EA2OeIba0

Length: 51min 2sec (3062 seconds)

Published: Wed Sep 28 2016