From top to bottom: (1) 6”, (2) 7”, (1) 6” half ball pan. If you want it to have a fatter look then you can use bigger cakes and for a shorter bag just dont stack it so high. Thank you for watching 😊
Hi, thanks for sharing. With these kind of cakes do you have to put a little tylose powder in the fondant? How do I keep the fondant from cracking or drying out?
Thank you for taking the time out to share your talent ☺blessings
Tamara Myers thank you sooo much for watching 😊
Thank you for sharing. What size cakes did you use?
From top to bottom: (1) 6”, (2) 7”, (1) 6” half ball pan. If you want it to have a fatter look then you can use bigger cakes and for a shorter bag just dont stack it so high. Thank you for watching 😊
I been waiting for this tutorial 😩thank you so much 🙏🏽
ChefBrianna Renee 😊❤️
Hi, thanks for sharing. With these kind of cakes do you have to put a little tylose powder in the fondant? How do I keep the fondant from cracking or drying out?
No I didnt add tylose, actually the tylose would cause the fondant to dry out and crack
Thank you for answaring. Maybe thats my issue is the tylose lol
Do you use American buttercream or Swiss meringue ?
American Buttercream
I know it’s been awhile that you posted this but do you remember the sizes you used?
Yes, (1) 6” round, (2) 7” rounds and (1) 6” half sphere
Hi! How many guests do you tell the clients this cake feed?
20-30 people
@@CakeQueenTanya Got it! Thank you!!!