I have one of Carol’s sharp edge smoothers, it’s most definitely my most treasured tool in my kit, what a difference it’s made to my decorating... great tutorial Tracey. Thank you...xxx
I still haven't found the courage to try this, as I'm so worried I will ruin the cake!!!!!'your edges look fantastic so sharp, I still haven't mastered the art of getting them to look so good. Thankyou for sharing Tracey, it's really helpful as I can watch the tutorial over and over again if I need to.🤗 And believe me , I will !!!!!!!.
My cake didn’t move across the paper but my paper kept moving across my board! Is it because I had a drum underneath? Thanks. I love your videos you have such a great way of explaining things so thoroughly. Thank you :)
Little Cherry Cake Thanks hun! I tried this exact method with my last cake and it’s the neatest I’ve done so far! Thank you! Wish I could show you :) xx
Soooooo glad you compared Carol's smoother to the smedger. I'd seen hers before but disregarded it as I already own the smedger. Also what thickness are your acrylic disks please?
Hi Tracey, I know this is quite an old video but I am on quite a tight budget and the smedger is £11.45 on Cake Stuff at the moment and the sharp edge smoother is £28 at Cakes by Carol. Is it worth the extra investment?
Hi Nicola! I suppose it depends - my smedger does what I need it to, but I did have to buy a second one, as I accidentally dropped it and it chipped a corner. I think Carols are more indestructible! And will handle a few drops without breaking - so depends how clumsy you are?! HAHAA I suppose you can always go for the smedger, and if you find that you're using it a lot, and that it becomes a tool you always reach for, Carols will be a nice upgrade when you can afford it, and you'll always have a back up!
I end up with a big fat line/lip if I do that upside down. I cant do it! I just do it like your other one with the flexi smoothers. I must say tho, I do my cakes like you now, on same size board an stick it to the bigger. Its a game changer x
Yes, I get a fat lip line if I hold the top of the cake! thats why I only hold the greaseproof paper, but if you can do it without flipping I wouldnt go through the hassle haha Everyone has their own fav method :D
Will give this a go 🥴..I’ve got my granddaughters 8 th birthday cake to do next month and I’m going to try copying your Mel Descendants cake but modifying it to Evie..because that’s her name 😂...fantastic tips as always.😘💐
Will have to try with the grease proof paper, I’ve got Carol’s smoother but an yet to get that super sharp edge!! Do you use rolling pin guide rings when rolling out your sugarpaste Tracey?? How thick should it be???
No, I dont use guides, I pretty much do it all by eye and feel! i dont have a set thickness really, just whatever it end up being! Probably around 4-6mm or so!
I’ve got carols smoother and flexi smoothers. No matter which method I use I always get a small section of the top edge that sort of leans in and doesn’t stay upright, if that makes sense! I’ve tested ganache vs buttercream, different brands and thicknesses of paste and different things to sticky up the cake before the paste goes over and it always happens. I also get an insane amount of air bubbles that are really difficult to get rid of, they just seem to move around the cake with me! It’s so frustrating! Is there anything you can think of that I might be missing? Thanks 🙂
Hi Sarah! Yes I think I know what you mean, the top edge can often lean in when youre concentrating on getting that sharp edge and can sometimes push the paste a little too much - trying to get that sharp edge, and then it leans in. Try a nice hard setting ganache (like dark chocolate), rollyour paste a few mm's thick and try that really trying not to push that top edge as you smooth. I think we all still get it from time to time - we m,ake that the back! haha
Thanks Tracey! I mostly use white or milk ganache so it could just be that they are too soft for my heavy handidness! I’ve got a dark one coming up soon so will test that theory!
Little Cherry Cake I did it lol went ok but turning it upside down I saw that my fondant was thicker in parts so will have to invest a rolling pin with the those ring thing on lol x
Hi Cathy!, you can give it a good rub with some flexi smoothers, or change the brand of paste you are using. There are so many good ones out there now that don't have any elephant skin x
The sharp edge smoother is an absolute game changer ! Great videos ! X
Thank you! ❤️
I have one of Carol’s sharp edge smoothers, it’s most definitely my most treasured tool in my kit, what a difference it’s made to my decorating... great tutorial Tracey. Thank you...xxx
Yes its great! x
Excellent tutorial. Don’t know when I’ll try this method. Thanks for sharing.
You make it look so easy ,I’m going to have a little practice ,thank you for this tutorial xx
Thank you for watching!
Oh man. This is so hard for me. Thanks for showing us this.
Some great tips in this brilliant tutorial... thanks for sharing your knowledge Tracey 😃
Thank you Jacky x
A very useful tip!! Clear demonstration!! Definitely gonna try this next time 🙄😜😆!! Thank u soooooo much for teaching us🙏❤️❤️😍😘
Bordes perfectos felicitaciones y el fondant tu lo preparas?
Brilliant! Thanks so much for this. I may have to invest in some acrylic boards! And Carol’s smedger!
The acrylic boards are SO handy!
I still haven't found the courage to try this, as I'm so worried I will ruin the cake!!!!!'your edges look fantastic so sharp, I still haven't mastered the art of getting them to look so good. Thankyou for sharing Tracey, it's really helpful as I can watch the tutorial over and over again if I need to.🤗 And believe me , I will !!!!!!!.
ha ha thank you!! :D
IT's a very good tutorial!! Thanks a lot!😘😘😘😘😘😘
So good thank you so much 😊
My cake didn’t move across the paper but my paper kept moving across my board! Is it because I had a drum underneath? Thanks. I love your videos you have such a great way of explaining things so thoroughly. Thank you :)
Hi!! No if you watch certain bits back I bet you can see me holding the paper! I hold the paper with one hand, and rub the tool with the other. :D x
Little Cherry Cake Thanks hun! I tried this exact method with my last cake and it’s the neatest I’ve done so far! Thank you! Wish I could show you :) xx
Love your videos.. 😊
I really want to see your carousel cake tutorial..😍
Thank you so much
Soooooo glad you compared Carol's smoother to the smedger. I'd seen hers before but disregarded it as I already own the smedger.
Also what thickness are your acrylic disks please?
Thanks! hmmmm I THINK they are around 4-5mm
Thanks🌷
Hi Tracey, I know this is quite an old video but I am on quite a tight budget and the smedger is £11.45 on Cake Stuff at the moment and the sharp edge smoother is £28 at Cakes by Carol. Is it worth the extra investment?
Hi Nicola! I suppose it depends - my smedger does what I need it to, but I did have to buy a second one, as I accidentally dropped it and it chipped a corner. I think Carols are more indestructible! And will handle a few drops without breaking - so depends how clumsy you are?! HAHAA
I suppose you can always go for the smedger, and if you find that you're using it a lot, and that it becomes a tool you always reach for, Carols will be a nice upgrade when you can afford it, and you'll always have a back up!
I end up with a big fat line/lip if I do that upside down. I cant do it! I just do it like your other one with the flexi smoothers. I must say tho, I do my cakes like you now, on same size board an stick it to the bigger. Its a game changer x
Yes, I get a fat lip line if I hold the top of the cake! thats why I only hold the greaseproof paper, but if you can do it without flipping I wouldnt go through the hassle haha Everyone has their own fav method :D
What other fondant do you like? I dont have access to couture :(
Im struggling to find pastes i like
Aww that's a shame! Couture is similar to Carma Massa, but massa is a little more expensive. Very good paste though!
Will give this a go 🥴..I’ve got my granddaughters 8 th birthday cake to do next month and I’m going to try copying your Mel Descendants cake but modifying it to Evie..because that’s her name 😂...fantastic tips as always.😘💐
Aww how cool! I'm sure she will love it :D x
Hello, For some reason, I am not able to see the link for the Flexi Smoother... Can you send it again please ?
Will have to try with the grease proof paper, I’ve got Carol’s smoother but an yet to get that super sharp edge!!
Do you use rolling pin guide rings when rolling out your sugarpaste Tracey?? How thick should it be???
No, I dont use guides, I pretty much do it all by eye and feel! i dont have a set thickness really, just whatever it end up being! Probably around 4-6mm or so!
Wow
Just did that today! Scary as hell!
ha ha it is, you end up holding your breath lol
Hi thanks for sharing your knowledge, if possible can you tell how high is the cake please
Hi! my cakes are usually anywhere between 4-6" high averaging at around 5" x
I appreciate your reply, thank you very much for your help xx
your tips are so useful, many many thanks for passing on your skills to us lowly minions LOL ;-D XXX
LOL thank you!
I’ve got carols smoother and flexi smoothers. No matter which method I use I always get a small section of the top edge that sort of leans in and doesn’t stay upright, if that makes sense! I’ve tested ganache vs buttercream, different brands and thicknesses of paste and different things to sticky up the cake before the paste goes over and it always happens. I also get an insane amount of air bubbles that are really difficult to get rid of, they just seem to move around the cake with me! It’s so frustrating! Is there anything you can think of that I might be missing? Thanks 🙂
Hi Sarah! Yes I think I know what you mean, the top edge can often lean in when youre concentrating on getting that sharp edge and can sometimes push the paste a little too much - trying to get that sharp edge, and then it leans in. Try a nice hard setting ganache (like dark chocolate), rollyour paste a few mm's thick and try that really trying not to push that top edge as you smooth. I think we all still get it from time to time - we m,ake that the back! haha
Thanks Tracey! I mostly use white or milk ganache so it could just be that they are too soft for my heavy handidness! I’ve got a dark one coming up soon so will test that theory!
I refuse to flip a cake after dropping it the last time I tried. Thankfully landed on the worktop but my heart!
Oh god I can imagine!
I’ve seen the method before but freak out last minute about turning the cake over lol so never tried it 🙈
hahah yes it can feel scary, but you just have to do it quickly :D
Little Cherry Cake I did it lol went ok but turning it upside down I saw that my fondant was thicker in parts so will have to invest a rolling pin with the those ring thing on lol x
The link to the pro froster doesn't go anywhere x
Hi! Fixed it :D x
Hello,how do you fix an elephant skin
Hi Cathy!, you can give it a good rub with some flexi smoothers, or change the brand of paste you are using. There are so many good ones out there now that don't have any elephant skin x
I’ve watched your videos a 1000 times, but my fondant keeps breaking everytime, I’m so very sad...
100% change your brand of fondant. There are so many good ones out there now x