How to: Fondant super sharp edges (upside down panel method)

hello everyone this is lucia loro and this is my very first english tutorial i actually recorded this a couple of weeks ago with my phone you know a really informal video and everyone really liked it so much so i decided to do a more professional version of it so you can enjoy it more today i want to show you how to do sharp edges on a cake with fondant and we're going to use something called the upside down paneling method you're really going to love this method as it's really easy really straightforward and really effective way to achieve your very sharp edges now it's important two things the first one is to work with a fondant that is both elastic and not too dry you know there are fun there are some brands of fondant that dry out really quickly and if you try to do this method with that fondant well it's going to leave a lot of seam marks so we're going to work with fondant that is hydrated and also it's important to start off with a good base and use a cake that has already sharp edges on it preferably with ganache with chocolate ganache okay so we're going to start off by kneading our fondant a little bit and i'm going to separate a piece this first piece i'm going to use to cover the top of the cake okay so i'm just going to stretch it and i'm using this rolling pin that has this guides on it it's a five millimeter guide okay so that's the thickness that i'm using for the fondant and i'm just picking it up and moving it around as i stretch it so that will help that it will not stick to my mat here okay so we're done stretching to the thickness i'm going to bring my cake up here and what i'm going to do first is i'm going to spray the top with a bit of water i'm going to put the rolling pin in the middle of the piece and i'm just going to use that to pick it up and cover the top just the top of my cake and it's important that we do a really large piece around the cake so that we have some extra around the sides i'm going to show you why next thing that we need is a hard flat surface that we can move around i have an mdf board here and it's covered with parchment paper so we need we basically need a hard some kind of tray or board that is also clean because it's going to be in contact with the cake and that we can move it around so that we can flip the cake over to this i'm going to get some cornstarch and i'm going to put it on the top of the cake this will help so that will not stick to the board even though i'm using parchment paper it's really humid here okay so it could still stick to my board to to the parchment paper so that's why i use the cornstarch which we're going to clean up later i'm going to put the board on top and flip the cake over okay so now i can work with my turntable now i want to cut off the extra that i have here but not all of it okay i'm not going to cut very shy close to the edge of the cake i need i'm going to leave leave about one centimeter i need some extra there so that it can overlap with the side piece with the side fondant so i'm just going to take that out and i'm going to leave this aside for a minute and now i'm going to stretch out the side panel okay so this is the side panel so it's a rectangular really long strip that i'm using here to cover all the sides of the cake what i'm gonna do now is i'm going to use some edible glue i'm going to paint it all around the cake i'm not using water spray here because i don't want the water to fall on this piece of fondant you know for it to get very wet and sticky this is why i am avoiding the water spray in this part but you can also use water with with this with the brush i'm using edible glue in this case and what am i going to do now okay so i'm going to use cornstarch again because i'm going to roll this piece onto itself and i don't want it to stick so i'm going to put a bit of cornstarch all over it and i'm going to get my rolling pin and roll the entire piece now i'm going to start placing it on the cake and i'm going to unroll it while sticking it making sure that the side panel is overlapping with the small piece that i left on the bottom okay okay so i have a little shortage there it doesn't bother me i'm just going to stretch out my fondant a little bit more so that i will reach and touch there i am that's why i said it's important to work with a really elastic fondant what i'm going to do now to resolve this is i'm going to cut and this this part of the technique is going to help you if you overlap a lot more fondant right there's not a lot here but i still want to show you i'm going to cut through the first layer take this out and then i'm going to take out the piece that is underneath this one okay so this will join perfectly i had no extra at the bottom i had to stretch it so there you go so i'm going to use a fondant smoother now to erase this seam okay first with my fingers going to help it join i'm going to give it some heat and now with the smoother i also have i wanted to show you this i have a flexible smoother okay it's a flexi smoother you can also if you can't find this you can use some acetate you know the transparent acetate it's also like a hard but still flexible piece of plastic so you just can move it around and i have a kind of like a pop socket with a ring format on here that i can just put my finger through and do that see so it's easier to hold the smoother doesn't come with this ring okay they just sell the smoother alone this i attached you know so that it will be easier to do this easier to hold so in this case i'm erasing that seam okay and now i'm just gonna go around with the smoother smooth out all the surface take out some of the cornstarch with my hand first okay so what we want to do now and this is why we're using the overlap we're going to use with the regular smoother we need it to have this 90 degree bottom i'm going to show you here there's a 90 degree bottom this is flat on the surface why do we need this because we need to press down the two pieces of fondant that are overlapping from the top panel and from the side panel and this is what we need to do around the entire cake we're going to press down the overlapping fondant make sure the join okay and now we're going to cut off the excess we're not going to close again we're not going to cut too close to the side just yet we want to remove the thick excess first now again we're going to press down and smooth the sides again we're going to take our craft knife and we're not really i don't like to move the craft knife i just leave it still and i turn the cake this is how i remove that little extra we have there and the last thing that we're going to do before moving on and cutting out this top excess is uh we're going to take our flexi smoother so that we really cut off a really crisp edge with the fondant and this is how we're going to do it we're going to press the smoother against the cake and then we're going to move move side to side see and that little excess that is on the bottom we move it out we move it out of our edge and this works also if you're not doing upside down panel method if you just want to cut off perfectly the excess from the bottom of the cake in this case this is the top but if we were doing this on the bottom this works like a charm okay so when we are done doing that we give it one last smooth all around the sides and now we're going to cut off what would be the excess at the bottom of the cake okay so now we're ready to flip it back over we're going to put this time we're going to put the board the turning table and then do this so it's important that when we take this out we do it this way and that we don't turn it because then we're going to ruin the edges so always up really straight up we lift up the board we have our cornstarch there that protected it from sticking but as you can see the board the sides the edges are perfect and razor sharp so we're going to clean this up now and there are several ways that you can do it um you can use a steamer you can use a brush with some alcohol on it you know the alcohol will evaporate and it won't stay on the fondant but what i like to use i'm going to show you this trick this is cooking spray you know i don't know i know the availability of this product in different countries really varies but here and i know that in the us it's called i think it's called pam but it's the cooking spray that you use um that you spray your pans so that your food won't stick to it and here in my country we have three different types so we have the regular one we have an olive one and we have a butter one i only use the regular one i don't use the olive because it really leaves an olive taste on my fondant and i do not use the butter one because it leaves like a yellow tint so the regular cooking spray is the one that works for this i want to show you we just spray a little bit on the cake and then we put it all around with our hands we spread it and look how fast how easy he cleans up the surface of course this is edible stuff so you won't have a problem with it it doesn't leave any taste in your fondant at all and it leaves a shiny surface also now take into consideration that the shine will only stay for a couple of hours eventually the fondant will absorb it so it won't be shiny forever okay just for a little while okay so here we have a beautiful shiny perfect with very sharp edges fondant cake i hope you enjoyed it and you can find me on facebook as lucia loro and on instagram lucia lordo mi levian you can send me your questions and please show me your pictures if you do use this technique and you find it useful i love to see the results thank you

Channel: MileBian by Lucía Loro

Views: 419,531

Keywords: fondant, sharp edges, sharp edges fondant, sharp edges cake, cake decorating, lucia loro, milebian, cake video, cake tutorial, fondant tutorial

Id: tPVI0cKz2tI

Length: 16min 12sec (972 seconds)

Published: Mon Apr 15 2019