Another great tutorial. Thank you so much. I tell people fondant is like the peel on a banana 🍌. You don’t eat the peel, it’s there to protect the banana. That’s what fondant does 😊
I am learning so much from you! I made my son a toolbox cake and I got rave reviews. Even though I wanted to give up a few times, patience paid off and I would not have had the confidence to finish it without your tutorials! Thank you so much!!! ❤
I’m getting ready to attempt my first two tier fondant cake so your timing is perfect - thank you! You have such a lovely way about you and I appreciate all of your work putting these videos together for us 😀
Merry Christmas Karolyn, I hope you have a wonderful holiday. I just wanted to share with you I followed all of your techniques for making my sister's baby shower cake. Thank you so much for everything you do for us to help us get better.
Thank you for everything you have shared this year 🥰 I am not a cake creator but I LOVE your vlogs and am always amazed by your creations - I wish we lived in the US so that I could order from you 😃Happy Christmas to you and your loved ones 🥰🎄🎅🏻🍾🥂xxxxx
Thanks for another wonderful video. Just thought I’d say that what people call things is sometimes regional. I ice my cakes, I don’t frost them. That’s what we say in Australia. I think you should use the term that you have always used yourself, and don’t worry about it.
Omg. Thank you for this. I just did a cake today. They washed buttercream icing and deco with fondant. Never again. She loved it, but my nerves r shot. Stressing over this cake. I wish I could send u pics. Love your advice.
Always have great tips i watch everything you do your cakes are amazing im from the uk i have made lots of cakes they come out perfect only because i watch and learn from you thank you so much
I have a question about condensation when you take the cakes out of the fridge. Is there a difference in how much forms on a fondant cake vs a buttercream cake? Thank you for a great video! Btw, I am 100% borrowing your Philly sports cake for my brother-in-law's birthday. He's from Philly and loves ALL sports. That cake is gorgeous!!!
That's awesome! I have a video showing how I do all of the logos: th-cam.com/video/za6ZR_lwGAw/w-d-xo.html More condensation won't form just because it's fondant. So that isn't what makes a difference. You want to control the environment you bring the cake into from the fridge. So you cannot take it out of the fridge and bring it to a room without air conditioning. I keep my house FREEZING in the Summer (I wear sweaters) so my cakes don't sweat!
Merry Christmas, Karolyn - hope your holidays are not keeping you too busy t enjoy the season. I have a couple of questions - whenever I cover a cake with fondant with buttercream as the crumbcoat, my fondant is never smooth no matter how hard I try, so I'm basically forced to cover the cake with ganache and then fondant - any suggestions? Question 2: whenever I do a quilting cake (fondant & ganache underneath) it is never smooth - It kind of looks, well, quilted - LOL - Any idea why? I live in Florida, so maybe the humidity and heat are the culprits, although I work inside with A/C! Many thanks - wishing you a happy and healthy 2024.
Merry Christmas! 1. Are you using American Buttercream icing? I only use American Buttercream and only cover the cake after it's been frosted and sitting in the fridge for at least 18 hours so the icing can get really hard and cold and I won't mess it up. If you're using a different icing, that may be the reason why you're having issues. 2. I'm not sure what you mean. Are you saying you try to do a quilting impression mat on fondant and it never looks smooth? If so, I cover my cake with fondant and then immediately use the impression mat on the fondant. I also ONLY use my homemade marshmallow fondant. I HATE store bought fondant. It's too soft and gets elephant skin and I can never get it smooth. I have the most success by making marshmallow fondant and adding Tylose / Gum Tex / CMC powder to the fondant to help make it stretchy. I hope that helps!
Hi off topic I purchased your pound cake book a couple of weeks ago but I don’t have the link to the steps on how to make the pound cake I need help I went back to the email but it’s telling me to buy the book again I need help getting the link please!!!
Hey! It should have been saved to your downloads folder when you clicked the link. If you still don't have it, please email me at KakeAcademy@gmail.com so I can resend it to you!
that is true. It does not taste good; but fondant was not supposed to be eaten in the first place. It was just a way to use as a canvas to decorate a cake instead of using royal icing back in the days. Fondant was created to replace royal icing covered cakes (in Europe at least)
I personally NEVER eat fondant. I don't like the chewy texture with the cake. That's why I put a good layer of icing underneath, so we can eat the cake and icing and leave the fondant on the plate!
Every time I hear someone say "frost" or "frosting", I think of the scene I "How to Lose a Guy in 10 Days" with Matthew McConaughey and Kate Hudson (I LOVE her) where the old rich lady is filming a commercial for diamonds and she says "Frooossst yourzeeeelvvveeesszz" in that accent she has lol.
I wish I knew this sooner lol. I made a santa cupcake cake with red and it was a nice red in the beginning but after sitting it turned dark lol it still looked fine but I didn't realize that was gonna happ3n 😂
Not sure if this was mentioned but the dark colored buttercream will stain your guests teeth and tongue. Think red, black and navy blue. Not a good look at a wedding! Yeah, ice and frost is the same as far as I'm concerned. Not really sure I know the technical difference. 😄
I agree with you about the darker colors. I normally don't cover cakes with fondant. I found out years ago from a master decorator the colors deepen when the cake is refrigeratored. When I do dark color, I tend to go a few shades lighter. Especially blues and reds. For red colors I use super red instead of red red. I also refrigerator all my cakes. For dark blue, I use sky blue instead of royal blue. Since learning about the colors, I've had a lot of success with darker colors. I hope that helps
@@TheresaJMello thank you so much! I just find it so hard to ice the cake a few shades lighter in hopes that it will deepen to the right shade because I'm not sure what it will deepen to. I find with the super red, you need less color to achieve the deep shade!
Another great tutorial. Thank you so much. I tell people fondant is like the peel on a banana 🍌. You don’t eat the peel, it’s there to protect the banana. That’s what fondant does 😊
Yes! I don't know why people get so weird about it. I personally never eat it, I just like the cake and icing.
You just keep on icing, girl. You do you, boo. We adore you ❤ Merry Christmas to you and your Mom 🌲
Thank you honey, same to you! 💜
I am learning so much from you! I made my son a toolbox cake and I got rave reviews. Even though I wanted to give up a few times, patience paid off and I would not have had the confidence to finish it without your tutorials! Thank you so much!!! ❤
This makes me so happy! You're welcome honey! 😊💜
another great video! thank you so much Karolyn!
I’m getting ready to attempt my first two tier fondant cake so your timing is perfect - thank you! You have such a lovely way about you and I appreciate all of your work putting these videos together for us 😀
This is wonderful, you're welcome honey. You got this!!
Love to hear your thoughts on this!!
We love you Karolyn ….your work and your honesty! Thank you!❤️
You're so sweet, thank you honey!
Merry Christmas Karolyn, I hope you have a wonderful holiday. I just wanted to share with you I followed all of your techniques for making my sister's baby shower cake. Thank you so much for everything you do for us to help us get better.
I just saw the picture, it looks FANTASTIC!!💜
Absolutely beautiful work
Thank you so much 😀
I hope you have photos of ALLLLL of your cakes because I want to see them all!! ❤
Thank you for everything you have shared this year 🥰 I am not a cake creator but I LOVE your vlogs and am always amazed by your creations - I wish we lived in the US so that I could order from you 😃Happy Christmas to you and your loved ones 🥰🎄🎅🏻🍾🥂xxxxx
Joanne! Thank you love, Merry Christmas to you too! 🎅🎄😊
Thank you! I had been wondering about this, too!
Glad it was helpful!
thanks for the tips
Thanks for another wonderful video. Just thought I’d say that what people call things is sometimes regional. I ice my cakes, I don’t frost them. That’s what we say in Australia. I think you should use the term that you have always used yourself, and don’t worry about it.
Exactly! Thank you 💜
Omg. Thank you for this. I just did a cake today. They washed buttercream icing and deco with fondant. Never again. She loved it, but my nerves r shot. Stressing over this cake. I wish I could send u pics. Love your advice.
We learn the most from the cakes that stress us out!
You always have some great tips & your cakes are so AMAZING!!
You're the cutest, thank you love!
FOOD CAKES ARE MY ABSOLUTE FAVORITE!!!!
Yessss!! 🎉🙌
Happy Christmas karolyn
Thank you love, Merry Christmas to you too!
Always have great tips i watch everything you do your cakes are amazing im from the uk i have made lots of cakes they come out perfect only because i watch and learn from you thank you so much
This makes me so happy! You're welcome my dear!
Thanks very much for this information.
I have a question about condensation when you take the cakes out of the fridge. Is there a difference in how much forms on a fondant cake vs a buttercream cake? Thank you for a great video! Btw, I am 100% borrowing your Philly sports cake for my brother-in-law's birthday. He's from Philly and loves ALL sports. That cake is gorgeous!!!
That's awesome! I have a video showing how I do all of the logos:
th-cam.com/video/za6ZR_lwGAw/w-d-xo.html
More condensation won't form just because it's fondant. So that isn't what makes a difference. You want to control the environment you bring the cake into from the fridge. So you cannot take it out of the fridge and bring it to a room without air conditioning. I keep my house FREEZING in the Summer (I wear sweaters) so my cakes don't sweat!
Your cakes are amazing. If you use a 6"" cake tin, do you put all your mixture in that one tin.? Thankyou. Lynn
1/3 of my recipe fits in one 6x2 pan.
Here's a video where I explain!
th-cam.com/video/EK1oSPHRUrQ/w-d-xo.html
Merry Christmas, Karolyn - hope your holidays are not keeping you too busy t enjoy the season. I have a couple of questions - whenever I cover a cake with fondant with buttercream as the crumbcoat, my fondant is never smooth no matter how hard I try, so I'm basically forced to cover the cake with ganache and then fondant - any suggestions? Question 2: whenever I do a quilting cake (fondant & ganache underneath) it is never smooth - It kind of looks, well, quilted - LOL - Any idea why? I live in Florida, so maybe the humidity and heat are the culprits, although I work inside with A/C! Many thanks - wishing you a happy and healthy 2024.
Merry Christmas!
1. Are you using American Buttercream icing? I only use American Buttercream and only cover the cake after it's been frosted and sitting in the fridge for at least 18 hours so the icing can get really hard and cold and I won't mess it up. If you're using a different icing, that may be the reason why you're having issues.
2. I'm not sure what you mean. Are you saying you try to do a quilting impression mat on fondant and it never looks smooth? If so, I cover my cake with fondant and then immediately use the impression mat on the fondant.
I also ONLY use my homemade marshmallow fondant. I HATE store bought fondant. It's too soft and gets elephant skin and I can never get it smooth. I have the most success by making marshmallow fondant and adding Tylose / Gum Tex / CMC powder to the fondant to help make it stretchy.
I hope that helps!
I say that too. It’s just to make it look cute you don’t have to eat it 😊
Exactly! People frequently say they don't like the taste. The cake and icing is still really good!
Hi off topic I purchased your pound cake book a couple of weeks ago but I don’t have the link to the steps on how to make the pound cake I need help I went back to the email but it’s telling me to buy the book again I need help getting the link please!!!
Hey! It should have been saved to your downloads folder when you clicked the link.
If you still don't have it, please email me at KakeAcademy@gmail.com so I can resend it to you!
Can you make a update fondant video please 🙏 thank you
This is my most updated video: th-cam.com/video/iTAzMgpJc9M/w-d-xo.html
I get it and it all makes sense. BUT is the taste 😖 fondant does not taste good.
that is true. It does not taste good; but fondant was not supposed to be eaten in the first place. It was just a way to use as a canvas to decorate a cake instead of using royal icing back in the days. Fondant was created to replace royal icing covered cakes (in Europe at least)
I personally NEVER eat fondant. I don't like the chewy texture with the cake. That's why I put a good layer of icing underneath, so we can eat the cake and icing and leave the fondant on the plate!
I always say iced, from the UK, the term frosting is very American to me
Thank you!! 😂🙌
Every time I hear someone say "frost" or "frosting", I think of the scene I "How to Lose a Guy in 10 Days" with Matthew McConaughey and Kate Hudson (I LOVE her) where the old rich lady is filming a commercial for diamonds and she says "Frooossst yourzeeeelvvveeesszz" in that accent she has lol.
Yes!!😂😂😂
Red is the most unstable color especially when it comes to icing. Drives me crazy 🤪
It's SO annoying!!
I wish I knew this sooner lol. I made a santa cupcake cake with red and it was a nice red in the beginning but after sitting it turned dark lol it still looked fine but I didn't realize that was gonna happ3n 😂
Not sure if this was mentioned but the dark colored buttercream will stain your guests teeth and tongue. Think red, black and navy blue. Not a good look at a wedding! Yeah, ice and frost is the same as far as I'm concerned. Not really sure I know the technical difference. 😄
Exactly! I do warn my customers about that when they insist on dark buttercream!
I get on a friend for saying icing 🤣 To me buttercream is frosting, and icing is powdered sugar and milk. As bakers we will call it what we want 😁
Exactly! *Team ICING* 😂😂
I’ve been “icing” my cakes since 2004. 😂. People will look for any reason to put others down
(Ross Geller voice) Thhhhhankkkkk youuuuu! 😂
I agree with you about the darker colors. I normally don't cover cakes with fondant. I found out years ago from a master decorator the colors deepen when the cake is refrigeratored. When I do dark color, I tend to go a few shades lighter. Especially blues and reds. For red colors I use super red instead of red red. I also refrigerator all my cakes. For dark blue, I use sky blue instead of royal blue. Since learning about the colors, I've had a lot of success with darker colors. I hope that helps
@@TheresaJMello thank you so much! I just find it so hard to ice the cake a few shades lighter in hopes that it will deepen to the right shade because I'm not sure what it will deepen to. I find with the super red, you need less color to achieve the deep shade!
@KarolynsKakes
Also, I find if you add little bit of white coloring, it will slow down the color change