This is the formula to figure out how much paper is needed to go completely around the cake. You measure the diameter of the cake (so you will need to measure it after your cake has been frosted and cooled in the fridge. Then you multiply that figure by 3.14. So if your cake measure 7 inches across (diameter) multiplied by 3.14 your answer would be 21.98 inches. So basically you will need 22 inches to wrap around the paper. If you use this, you will never be short of paper when you are working on a cake!!!!!..This works for acetate or anything you need to wrap around a cake (such as fondant ribbons, etc. ) It really helps. Thanks for such a lovely video.
I really like how you explain everything perfectly step by step. You have made a Cake Wrapped in Flamingo Patterned Printed Sugar Paper by using a New Technique, I love this New Technique that you have used on your Beautiful Cake Georgia. 😃
I love how you explained everything....I've almost watched all of your videos and get me inspired to make beautiful cakes.I just started making costumize cake and I got a lot of ideas from you georgia!Thank you!😘❤keep sharing about your cakes!I love to watch them!
Awesome video as always. Please look into your white balance on both cameras so they match. The wide camera is great but the closeup camera white balance is off and has a distinct green tinge. The close up camera was also not super straight (the wall next to the fridge looked skew) but that’s something you can easily fix in post. We also lost good audio at some point, three quarter way in. Still absolutely worth a like and follow though. Well done. 🙂
A few things that would help 1. Putting some pictures in the paper instructions might be better than a page of text. 2. A shorter video on placing the paper on the cake rather than how to ice a cake. 3. How to do this on a rectangular cake
One trick is to use a craft knife (or metal skewer even) to pierce a TINY hole then press so it releases the air. Other than that it’s a lot of smoothing and checking how you’re preserving the cake as condensation can cause this too. :)
What size is that? I have a 6 inch pan, that's the smallest I have. Actually, you could leave the acetate on, well trimmed in advance then just decorate the top if you can't find sugar sheets. Also, that buttercream is beautifully smooth. I will definitely get the recipe. I make American buttercream but sometimes it's just too heavy to decorate with, it's hard to get just the right consistency.
Hi Georgia! Can I use this edible paper over Italian meringue (with no butter, just Italian meringue)? Additionally, When I cut the cake, will the paper cut exactly the size of the slice or will it deform with the knife like a normal paper would? Hope you can help me. Thank you!
Hi great tutorial. I've just applied to a fondant covered cake but I always find it wrinkles and bubbles after around 2 hours. I've tried edible glue, piping gel and water. Any advice please?
I LOVE your videos...some of my faves for sure! You have def inspired me to practice more! I have to know...what piping bags do you use? They look super comfy and seem to have a nice texture (and I really am quite sick of my wilton bags since they don't fold over well). Thanks so much!
Are you using icing sheets or wafer paper? You said wafer paper in the biting and that curls on being wet but that is more stiffer than the sheets you are using. Plz helP me with what are you using?
This is no random cup @georgiascakes , this is a NutriBullet blender cup, actually one of the best blenders to crush down almost anything and make the best smoothest cocktails and stuff.
Once the cake has the edible transfer applied, Can I keep the cake in the refrigerator? What about fondant? If I apply fondant to the cake, can it be refrigerated? Thank you for your help
So I store my cakes in the cake box , then cover the top of the box with plastic wrap. I make sure that the top half of the box is completely wrapped to prevent amy moisture from getting in. Then if space, I put the box lid on and that's it. The box absorbs any moisture inside the fridge and when prevents any condensation from affecting the cake once take out of fridge. This works with fondant and edible prints e.g (toppers, edible images decorations etc) a cake
So I store my cakes in the cake box , then cover the top of the box with plastic wrap. I make sure that the top half of the box is completely wrapped to prevent amy moisture from getting in. Then if space, I put the box lid on and that's it. The box absorbs any moisture inside the fridge and when prevents any condensation from affecting the cake once take out of fridge.
Which is 1 part water, to 1 part sugar (some people just mix and some heat it a little in a pan so the sugar dissolves faster) it keeps your sponge beautifully moist and you can add flavouring too like lemon if you want that to go through. Best applied when cake is still warm :)
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Thank u soo much 🥰 do u do any online courses for cakes?
Yes I’m offering 1-1 virtual tutorials! Email info@georgiascakes.com for more information!
@@GeorgiasCakes we can also put this paper over the whipped cream
This is the formula to figure out how much paper is needed to go completely around the cake. You measure the diameter of the cake (so you will need to measure it after your cake has been frosted and cooled in the fridge. Then you multiply that figure by 3.14. So if your cake measure 7 inches across (diameter) multiplied by 3.14 your answer would be 21.98 inches. So basically you will need 22 inches to wrap around the paper. If you use this, you will never be short of paper when you are working on a cake!!!!!..This works for acetate or anything you need to wrap around a cake (such as fondant ribbons, etc. ) It really helps. Thanks for such a lovely video.
love it! Thank you! Can't wait to try it with my 5 year old granddaughter's Bluey theme imprinted!
I really like how you explain everything perfectly step by step. You have made a Cake Wrapped in Flamingo Patterned Printed Sugar Paper by using a New Technique, I love this New Technique that you have used on your Beautiful Cake Georgia. 😃
I love how you explained everything....I've almost watched all of your videos and get me inspired to make beautiful cakes.I just started making costumize cake and I got a lot of ideas from you georgia!Thank you!😘❤keep sharing about your cakes!I love to watch them!
Love that acetate trick! I’ll be stealing that ;)
Awesome video as always. Please look into your white balance on both cameras so they match. The wide camera is great but the closeup camera white balance is off and has a distinct green tinge. The close up camera was also not super straight (the wall next to the fridge looked skew) but that’s something you can easily fix in post. We also lost good audio at some point, three quarter way in. Still absolutely worth a like and follow though. Well done. 🙂
Wow,so beautiful.i enjoy watching your video.hope i could make one like that😘
Fantastic Job
Beautiful ❤️
You are sooo creative!😍💐
A few things that would help
1. Putting some pictures in the paper instructions might be better than a page of text.
2. A shorter video on placing the paper on the cake rather than how to ice a cake.
3. How to do this on a rectangular cake
nicely explained. Thank u dear
Very nice
Wow, love it!! You’re amazing thank you 😊
Does wafer paper work with ganache as well?
Always amazing !
Always amazing 👍👍👍
Love it
Amazing!!!
Loved it 😍
How do you manage bubbles that form after placing the icing sheet on the cake?
One trick is to use a craft knife (or metal skewer even) to pierce a TINY hole then press so it releases the air. Other than that it’s a lot of smoothing and checking how you’re preserving the cake as condensation can cause this too. :)
Does freezing it, and frosting it after cause condensation under that last buttercream application all over the cake?
What size is that? I have a 6 inch pan, that's the smallest I have. Actually, you could leave the acetate on, well trimmed in advance then just decorate the top if you can't find sugar sheets. Also, that buttercream is beautifully smooth. I will definitely get the recipe. I make American buttercream but sometimes it's just too heavy to decorate with, it's hard to get just the right consistency.
جميل
Hi Georgia! Can I use this edible paper over Italian meringue (with no butter, just Italian meringue)?
Additionally, When I cut the cake, will the paper cut exactly the size of the slice or will it deform with the knife like a normal paper would? Hope you can help me. Thank you!
Amazing!
Hi great tutorial. I've just applied to a fondant covered cake but I always find it wrinkles and bubbles after around 2 hours. I've tried edible glue, piping gel and water. Any advice please?
I LOVE your videos...some of my faves for sure! You have def inspired me to practice more! I have to know...what piping bags do you use? They look super comfy and seem to have a nice texture (and I really am quite sick of my wilton bags since they don't fold over well). Thanks so much!
BEAUTIFUL..LUV IT!!
Hi when I apply my icing sheets to the cake after a few hors it always look wet and it's sticky how do I avoid this please thank you
Do you know what stores or bake shop where you can get the eatible fabric instead of ordering them off the website?
how do you do for the edible don't get wrinkles due to the humidity of the fridge ?
Awesome well explained. Can you send me the links to your other tutorials that you have. Thank you.
Hi....my question is....if we use these paper on whipped cream...it always fades
Truly appreciate these videos i always wonder if its bit more tricky to get supplies since she moved to Israel 😕.
She’s in England…?
Could I use a chocolate buttercream before the sugar paper? what do you recommend?
Are you using icing sheets or wafer paper? You said wafer paper in the biting and that curls on being wet but that is more stiffer than the sheets you are using. Plz helP me with what are you using?
Icing sheets
This is no random cup @georgiascakes , this is a NutriBullet blender cup, actually one of the best blenders to crush down almost anything and make the best smoothest cocktails and stuff.
Once the cake has the edible transfer applied, Can I keep the cake in the refrigerator? What about fondant? If I apply fondant to the cake, can it be refrigerated? Thank you for your help
So I store my cakes in the cake box , then cover the top of the box with plastic wrap. I make sure that the top half of the box is completely wrapped to prevent amy moisture from getting in. Then if space, I put the box lid on and that's it. The box absorbs any moisture inside the fridge and when prevents any condensation from affecting the cake once take out of fridge. This works with fondant and edible prints e.g (toppers, edible images decorations etc) a cake
On the sugar art website they have meringue transfer sheets, icing transfer sheets, and edible fabric - which one are you using here?
Its a icing transfer sheet
Icing transfer sheets :)
@@GeorgiasCakes Thank you! Also I'm so sorry you had to go back into lockdown, but I've loved all the new videos again!
@@halich thank you!
Are flowers edible?
Can I use whip cream instead of buttercream?
Could you do a mini three tier cake tutorial?! Thanks 😊
Please dear where can I print the paper
Could we apply the image to fondant than wrap the cake sort like a fondant panel method?
Yes but you have to be careful when you apply it to the fondant. Not too much water
Loved it ❤
How do you prevent air bubbles ?
How to achieve your turquiose colored cream?
Do you know any UK sites that sell these edible wraps plz?
Cake my face is a great company - I used to send them my own designs to get printed!
@@GeorgiasCakes thank you ❤️
Can I work on wipped cream
How do you store the cake after the edible wrapping has been applied? Is it going to get damage if I keep it in the chiller?
It's fine kept in the fridge as long as there's little moisture!
So I store my cakes in the cake box , then cover the top of the box with plastic wrap. I make sure that the top half of the box is completely wrapped to prevent amy moisture from getting in. Then if space, I put the box lid on and that's it. The box absorbs any moisture inside the fridge and when prevents any condensation from affecting the cake once take out of fridge.
Hi georgia where do you buy your edible paper cake wrapper it seem hard to find them? Your cake is beautiful! Thanks!
Check out sugar arts Canada - link in the description box!
Hi, i don’t see a link for your buttercream recipe?
Just search Georgia's Cakes Swiss Meringue Buttercream - it's outstanding!
Great technique. What is the liquid that you put on the cake in the beginning?
Simple syrup
Which is 1 part water, to 1 part sugar (some people just mix and some heat it a little in a pan so the sugar dissolves faster) it keeps your sponge beautifully moist and you can add flavouring too like lemon if you want that to go through. Best applied when cake is still warm :)
Where is your soaking bottle from?
I know Wilton do one like this, can’t remember if it’s this exact one.
Does anyone know any site in the US where you can order a custom cake paper wrap like this? Thanks!!
Etsy
Check the link in the description box for Sugar Arts Canada! They ship to the US
I buy my cake wraps from an Etsy shop called Sugar Fables. They are FANTASTIC!
wow amazing where you can get this paper
I’ve put the link in the description box!
Awesome 👏. What type of buttercream is this?
swiss meringue
@@anitadhm_ thank you 😊
@@nobodygr8 you’re more than welcome🤗💕
Great video! Can you put the cake in the fridge once the edible paper is on?
Yes, absolutely
Can you use the stacking technique with whipped cream?
Whipped cream isn't strong enough to hold 4 layers
Maybe if you flipped the cake
Please cut the cake and show us how does that work
Such a old technique