Covering the cake with fondant | Sharp edges with fondant using upside down method
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- čas přidán 27. 03. 2021
- INTRODUCTION
I am a self taught multi award winning cake designer based in London, UK. Wife and a mother of a boy. I am running my own cake business since 2012 by the name of Scrumptious cakes by fairy. I am very passionate about all things cake and love sharing my knowledge which I have accumulated in all these years of baking and decorating cakes.
Thank you all for watching my tutorials and subscribing to my channel :)
Peace and love
Faryal
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FACEBOOK: scrumptiouscakesbyfairy
INSTAGRAM: faryal_khan_cake_design
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Hi Faryal, I am just a hobby baker learning as I go. I came across your channel by chance, just having a look for tips as I am a very basic learner .I have mastered my baking but I need help with the crumb coat / gnash etc and fondant icing . Wow i have not ever seen this way of icing a cake and I was so impressed that I just had to let you know that I think it is a brilliant way of icing.. I was gob smacked at how easy you make it. I am going to try your way very soon . I was putting it off trying in case I failed, but that is how we learn > from our mistakes. I do like the way you explain how your doing each step and I am looking forward to trying your way. Also more of your videos .Thank you very much. I am from Stoke - on Trent, Staffordshire .UK
Comment like yours really makes my time worth it. I really appreciate your honest feedback about my videos. Yes as I myself learned on my own mistakes I want others not to make the same mistakes and learn the skills faster than me. I have been doing it professionally since 2012 so you can tell I didn’t learn all of this in a year. I do 1:1 classes based in Essex if you ever come to London and book a 1:1 to polish your skills more. Until then keep practicing as practice makes you perfect ❤️
You can also follow me on my instagram. My instagram is Faryal Khan cake design as my old one scrumptious cakes by fairy got hacked recently.
Peace and love
Faryal xx
Looks so neat👌
Love it
Wow, this will help alot
I love your tutorial and the tips 🥰
Would you like to share how you make your sponge cake please
Excellent job
So easy technique I am going to follow step by step and will post a picture too:)
Would love to see my dear. Tag me on Instagram with the same name 🙂
Very helpful thank yoy
Wow you're looking such a cute doll.... Love you dear lots of respect from faisalabad pakistan
Thank you so much 😊
I'll do thanks
Your very good baker ✌🏽✌🏽✌🏽
very help ful
Hello, what are the clear plastic things you use when you pick the cake up to transfer to the board? Love your videos by the way your helping me make my children’s birthday cakes 🤞🏻 x
They are acetate smoothers or flexi smoothers.
Can u upload mirror glaze cake
love your video so helpful, I always struggle with elephant skin no matter what brand of sugarpaste I use - I have tried most of them. I do not know where I am going wrong . Have you any tips on to avoid elephant skin, also how do you know how long to knead the fondant. thank you !
Do not take too long to knead. Just a min or two so the fondant is soften a bit. Do not use any icing sugar or corn flour when you knead and roll the fondant instead use vegetable shortening (Trex in UK and Chrisco in US) put some in your hands when kneading and spread some over the mat or your counter where you are going to roll the fondant. Try to work as quick as possible. The more exposure it has to the air the more it will become problematic. I hope these tips works for you.
Thank you
Peace and love
Faryal
@@Scrumptiouscakesbyfairy thank you so much for taking the time to reply. I will take on board all your advice. much appreciated !! thanks again !!
😍😍😍😍😍💟👌
Hello from Jamaica. Do you work in air conditioner when doing your cakes?
I am in UK and mostly it’s a cold weather here. So no I don’t have Air con unit. But if you are from very hot country then yes you need to work in Air conditioned room.
Please tell me also where you bought those big acetate smoothers please
I bought those from Shereen’s cakes and bakes on Facebook.
Thank you
@@Scrumptiouscakesbyfairy thank you for your replies my dear
Hello! What cream do you use as a base to cover the cake with fondant?
Under fondant it’s always ganache
@@Scrumptiouscakesbyfairy Thanks a lot! 😊❤
I had another question please, I find that when I crumb coat the side of the cakes, the cake on the sides starts to sort of come off or crumble.. is this normal? Or am I doing something wrong? Or should the layers be in the fridge first so they are a bit hard? PLEASE DO REPLY FOR THIS QUESRION AS I STRIGGLE
That happens if the cake is baked fresh. I prefer ganaching the cake next day. Once the cake is cool down after baking wrap each layer in cling film and let it rest over night in a cake box on the counter or over the table. Ganache it next day. Also make sure that the ganache is not too thick. It should be like peanut butter consistency.
Hope this helps
@@Scrumptiouscakesbyfairy oh you helped me soooo much thank you my friend
Hello dear ..can you tell me which butter is best for buttercream.
I prefer unsalted Lurpak and unsalted President butter. Just make sure you are using 100% butter not spread.
@@Scrumptiouscakesbyfairy thank u so much ..love your videos
One more request plzzz frozen cake banana sikha den..mje apni daughter ki brthday pe bnana h plzzz
How you make ur fondant
I use ready made. I don’t make it.
Please tell me which brand fondant you used pleassse
I did mention the brand in the beginning you probably missed that part. It’s renshaw premium cover paste.
Thank you
@@Scrumptiouscakesbyfairy which fondant good for humid weather
@@unconditionallovecross for humid weather it has to be satin ice or Massa ticino tropic
8 inch cake ko cover krny k lye ktni buttercream chahye ?
Make one batch of my buttercream recipe if you just need to cover and double the recipe of you need to fill in between cake layers too.
Can you please tell how to make fondant at home?
I do not make fondant at home. I buy ready made.
@@Scrumptiouscakesbyfairy which Brand pls ?
@@missadee1721 I use renshaw extra and for wedding cakes I use Massa Ticino