I made sum fondant and put on top my icing I made from watching ur video didn’t come out to well. I was very disappointed the way everything turned out but I know I get better if I keep practicing. I having did cakes abt five month now. I enjoy watching ur video it help me out a lot because u show people step by step on everything I like that keep doing what you’re doing and thk u so much oh by way u do fantastic job on your cakes.
Thank you Cherry! It's definitely something that gets easier the more you practice! It took me a little while until I was really comfortable working with it. Just keep on trying, you'll get the hang of it!
It’s super annoying when fondant doesn’t do the right thing and you don’t know how to fix it! And pinching is the best. Just do it lightly to avoid the marks!☺️
I made this fondant and found that it separated and had elephant skin like yours. I patiently followed your instructions and my fondant turned out beautiful. Your instructions are perfect.
Great video, Thank you so much for this awesome technique. But I have a question: Can the tylose powder make the fondant too hard to cut through when it gets dry?
Don’t overdo it. Just add up to 1.5tsp per pound. I personally have never had an issue with that. I add less Tylose (closer to 1/2 tsp) if my fondant is stiff, I add more if it’s sticky. I should have said that in the video lol
So the fondant that you have already used (the left overs) when you use them again do you always microwave again and add more tylose powder or is it good, thanks
I dip a paintbrush in some shortening and paint that all over the black. Then I take a dry paper towel and remove the excess. I will be showing this in the video I'm posting this Sunday Oct 16th!
The piping gel helps the fondant stick to the cake. I don't put it on the top so I can easily pop any bubbles, but you can put it on the top too if you want!
Hi Karolyn, I made the fondant and it’s great except for when I rolled it out the were a tone of air bubbles. I tried rolling it again and again with the same result. Is this normal? I feel store bought doesn’t do this as much but I’d really love to use your recipe to cover my cakes. Thank you!
You could be kneading too much air into it. I do get some air bubbles, but it's usually not a big deal and I can smooth them out with a fondant smoother.
Thanks for sharing this! I actually only have this problem with black fondant. I add a little bit of cocoa powder to my chocolate fondant (not sure if this is the problem) or if it’s because I have to use so much food coloring but I’m really happy that you chose black fondant to do this video. 😊 Sometimes I use a tiny bit glycerin to get it smooth.
Yeah, when you add a lot of coloring (which is needed to achieve a deep color), it messes with the texture, so you really have to work with it to get it to the right consistency! I used to add cocoa to the dark fondant, I don't remember that being an issue. So it's most likely the coloring gel that's the culprit!
Do you store fondant overed cakes in the fridge without any problem? I thought the sugar would soak up moisture and become sticky. Your videos are Great.
All the time! The key is to control the humidity in the fridge and in the environment you bring the cake in to. Here's a video explaining it! th-cam.com/video/vBKi-O7v98w/w-d-xo.html
If it’s not a lot, i take a dry paintbrush to get rid of it. If it’s a lot, I’ll get some shortening on a paper towel and wipe it on there which buffs it out!
I don't steam, I will dry brush off small bits. If it's a lot, I will take a paper towel and get shortening on it and wipe it all over the cake. I did it in one of my videos, but I have to see if I can remember which one!
I do t add Tylose when I first make the fondant. I add a little bit as I start to use it. Once there’s some mixed in, you no longer have to add any more. If you do, it will get rock hard!
I'm sorry but I never used any other method to soften fondant so I'm not sure what to recommend. If you don't have a microwave, you may want to stick to store bought fondant, which usually stays soft so you don't need a microwave to work with it. I have heard that pasta rollers have been used, but I'm not sure how much success people have had with that.
Hi dont throw away fondant. This is my tip based on my experience. Break them in pieces in a bowl with a small amount of water. Microwave it few seconds and knead them back together….. you’re welcome…..😀
🙋🏽♀️Question: Could you (PLEASE) do a short video or answer at end of your next tutorial-on using your buttercream under fondant? •The do’s and don’ts. •How LONG to freeze BEFORE covering? •Longevity? •How thick to apply the buttercream? I really need to understand. I’m afraid to try it because people on cake thread sites (such as Cake Central) say it doesn’t produce a smooth application and is prone to marks because buttercream doesn’t remain firm. However your cakes are gorgeous and so polished. So when you said you ALWAYS use buttercream I was a little disheartened to find no one talks about this for advice on how🤷🏽♀️. Though I love it-Ganache is an expensive medium as I don’t use inexpensive chocolate to make it. I want to understand this so I can have options but apply tha’ correct method. Also remove my fear of trusting it. Please help with your 💭 on this less expensive but tasty method and I apologize for my many ?tions. Karolyn thanks for this specific tutorial too!. I need a rolling pin like that. One with handles. Other professionals like yourself say ‘handled’ pins are better for fondant. I have the standard Wilton Pin but the only thing I like about it, is that it is 22 inches in length. But man…..you can tell that your conditioning method works BEAUTIFULLY for fondant!! (You answered here my question on whether you add Tylose to ALL your fondant or just decorations.) When you picked that black fondant up to put on tha’ cake-it literally looked like thick, shiny latex it was so pretty! I just made a batch of Navy and White but I’m going to recondition it using your method. I typically make it and wrap, roll & store. Knead, roll place & though I’ve never had an issue with breaking-it no where near as good as that looks. Your awesome.
Okay I made a note of it, it may be better if I make a video showing the process. I just have to see the next time I'm covering a cake with fondant, but I'll film it!
@@KarolynsKakes Thank you Karolyn. And thank you for putting up with my long-winded-ness. 🥴 I be trying to keep it to one sentence but…🤷🏽♀️☺️ Think of it this way-your our/my Cake Artist guru. We/I know (and see) that you’re highly skilled. Therefore-I value your knowledge & I believe you know what your talking about. I also made your MMF yesterday. It is perfect and taste delicious!!! Very easy to make. Only thing I did different was (instead of more water) I added ‘clear vanilla’ to loosen the ‘dried’ sugar in bottom that was clinging to bowl. I usually use LMF recipe which I LOVE but yours came out muuuch ‘whiter’ which I LOVED and just as good. I needed Dark Navy Blue-so I made a second batch of yours. Maybe it’s our climate here in Washington State but it was not to the texture I know to look for in it’s early stage so I added a 1/2 pack of Wilton White and… B💥💥M!!. Nice and stretchy. 🤗
@@BookofRevelation2211 first off, you’re adorable! And secondly, I tried the LMF before. It was nice, but the topper I made with it nearly collapsed. I think it’s better for covering cakes rather than to use for toppers, would you agree or no?
Are you making marshmallow fondant? Here's a video that shows you how to deal with the issues when making it and how to get it to the right consistency: th-cam.com/video/1Ol4-c2fNBY/w-d-xo.html
My fondant is so much stretchy than yours. I have a really hard time working with it. It wants to stick to the table. It stretches out then when I put it on a cake it wants to crack like it’s dry or something.
What do you do to get your fondant smooth? I'd love to hear other techniques!
🎉YOU are an excellent teacher !!! Thank you for sharing your knowledge and wisdom
Wow, thank you that’s so sweet! 🙏🏼
I made sum fondant and put on top my icing I made from watching ur video didn’t come out to well. I was very disappointed the way everything turned out but I know I get better if I keep practicing. I having did cakes abt five month now. I enjoy watching ur video it help me out a lot because u show people step by step on everything I like that keep doing what you’re doing and thk u so much oh by way u do fantastic job on your cakes.
Thank you Cherry! It's definitely something that gets easier the more you practice!
It took me a little while until I was really comfortable working with it. Just keep on trying, you'll get the hang of it!
I MUST HAVE THAT ROLLING PIN WOW!!!
So glad I found this. Will definitely try it out. Mine was looking like that and I thought it was too dry. ❤
You usually have to work with fondant a little bit after making it to get it to a workable consistency. Let me know how it goes!
Thank you Karolyn.
I got you Sonia! ☺️
Thank you so much this helped me a lot. I was just about to give up on marshmallow fondant. Thanks again
Glad I could help!
I wish I saw this video back in April! Love the pinching technique!
It’s super annoying when fondant doesn’t do the right thing and you don’t know how to fix it! And pinching is the best. Just do it lightly to avoid the marks!☺️
I made this fondant and found that it separated and had elephant skin like yours. I patiently followed your instructions and my fondant turned out beautiful. Your instructions are perfect.
Yayyyy!! It's important to know that you have to work with it a little before you use it 😊
Beautiful!!!
Thank you!!
Great tips👍💕
Great video, Thank you so much for this awesome technique. But I have a question: Can the tylose powder make the fondant too hard to cut through when it gets dry?
Don’t overdo it. Just add up to 1.5tsp per pound. I personally have never had an issue with that. I add less Tylose (closer to 1/2 tsp) if my fondant is stiff, I add more if it’s sticky. I should have said that in the video lol
@@KarolynsKakes Thanks much 😊
Great video !
So helpful, thank you!
So the fondant that you have already used (the left overs) when you use them again do you always microwave again and add more tylose powder or is it good, thanks
I always microwave it again, but I don't add more Tylose every time. You don't keep adding the powder or it will get too hard.
Hi Karolyn! Thanks for the tips. How do you clean the cornstarch from your black fondant? Thanks!!
I dip a paintbrush in some shortening and paint that all over the black. Then I take a dry paper towel and remove the excess. I will be showing this in the video I'm posting this Sunday Oct 16th!
Very helpful thank you 😊 why do you put piping gel on the side of the cake?
The piping gel helps the fondant stick to the cake. I don't put it on the top so I can easily pop any bubbles, but you can put it on the top too if you want!
@@KarolynsKakes thank you so much I appreciate it. I’m going to try it
Hi Karolyn, I made the fondant and it’s great except for when I rolled it out the were a tone of air bubbles. I tried rolling it again and again with the same result. Is this normal? I feel store bought doesn’t do this as much but I’d really love to use your recipe to cover my cakes. Thank you!
You could be kneading too much air into it. I do get some air bubbles, but it's usually not a big deal and I can smooth them out with a fondant smoother.
I needed this
Thanks for sharing this! I actually only have this problem with black fondant. I add a little bit of cocoa powder to my chocolate fondant (not sure if this is the problem) or if it’s because I have to use so much food coloring but I’m really happy that you chose black fondant to do this video. 😊 Sometimes I use a tiny bit glycerin to get it smooth.
Yeah, when you add a lot of coloring (which is needed to achieve a deep color), it messes with the texture, so you really have to work with it to get it to the right consistency! I used to add cocoa to the dark fondant, I don't remember that being an issue. So it's most likely the coloring gel that's the culprit!
Do you store fondant overed cakes in the fridge without any problem? I thought the sugar would soak up moisture and become sticky. Your videos are Great.
All the time! The key is to control the humidity in the fridge and in the environment you bring the cake in to.
Here's a video explaining it!
th-cam.com/video/vBKi-O7v98w/w-d-xo.html
Hie how can one store a fondent cake can it be put in the refrigerator
I refrigerate all of my cakes, with or without fondant. Here's a video explaining it!
th-cam.com/video/vBKi-O7v98w/w-d-xo.html
What is your recommendation for removing the cornstarch from fondant?
If it’s not a lot, i take a dry paintbrush to get rid of it. If it’s a lot, I’ll get some shortening on a paper towel and wipe it on there which buffs it out!
How do you get the cornstarch off the finished cake?? do you ever steam your fondant??
I don't steam, I will dry brush off small bits. If it's a lot, I will take a paper towel and get shortening on it and wipe it all over the cake. I did it in one of my videos, but I have to see if I can remember which one!
I kinda show it at 50:50 in this video:
th-cam.com/video/Gp_3ZNGOBrU/w-d-xo.html
Hi hun, can you show how to make black fondant
I show here at 7:21:
th-cam.com/video/BDwOiVMyKSo/w-d-xo.html
@@KarolynsKakes thank you 🙏🏼
How do you get the beautiful black color? I have a hard time achieving dark colors
Hey she shows how she did it in her making Marshmallow fondant video :) she adds the dye during the mixing process
So do u add tylose powder when making fondant and when u reheat to use?
I do t add Tylose when I first make the fondant. I add a little bit as I start to use it. Once there’s some mixed in, you no longer have to add any more. If you do, it will get rock hard!
Besides microwave which other method can fondant be softened?
I'm sorry but I never used any other method to soften fondant so I'm not sure what to recommend. If you don't have a microwave, you may want to stick to store bought fondant, which usually stays soft so you don't need a microwave to work with it.
I have heard that pasta rollers have been used, but I'm not sure how much success people have had with that.
What did you use to make it black?
I used this gel coloring: amzn.to/3UUGyaF
I wonder if this technique can work with modeling chocolate
Hmmmmm, I’ve only used modeling chocolate a handful of times so I’m not sure how Tylose works with it!
Hi dont throw away fondant. This is my tip based on my experience. Break them in pieces in a bowl with a small amount of water. Microwave it few seconds and knead them back together….. you’re welcome…..😀
Thank you!!
Does the fondant sweat when you remove it from the fridge??
This explains it!
th-cam.com/video/vBKi-O7v98w/w-d-xo.html
🙋🏽♀️Question:
Could you (PLEASE) do a short video or answer at end of your next tutorial-on using your buttercream under fondant?
•The do’s and don’ts.
•How LONG to freeze BEFORE covering?
•Longevity?
•How thick to apply the buttercream?
I really need to understand. I’m afraid to try it because people on cake thread sites (such as Cake Central) say it doesn’t produce a smooth application and is prone to marks because buttercream doesn’t remain firm.
However your cakes are gorgeous and so polished. So when you said you ALWAYS use buttercream I was a little disheartened to find no one talks about this for advice on how🤷🏽♀️.
Though I love it-Ganache is an expensive medium as I don’t use inexpensive chocolate to make it.
I want to understand this so I can have options but apply tha’ correct method.
Also remove my fear of trusting it.
Please help with your 💭 on this less expensive but tasty method and I apologize for my many ?tions.
Karolyn thanks for this specific tutorial too!.
I need a rolling pin like that. One with handles. Other professionals like yourself say ‘handled’ pins are better for fondant.
I have the standard Wilton Pin but the only thing I like about it, is that it is 22 inches in length.
But man…..you can tell that your conditioning method works BEAUTIFULLY for fondant!!
(You answered here my question on whether you add Tylose to ALL your fondant or just decorations.)
When you picked that black fondant up to put on tha’ cake-it literally looked like thick, shiny latex it was so pretty!
I just made a batch of Navy and White but I’m going to recondition it using your method. I typically make it and wrap, roll & store. Knead, roll place & though I’ve never had an issue with breaking-it no where near as good as that looks.
Your awesome.
Okay I made a note of it, it may be better if I make a video showing the process. I just have to see the next time I'm covering a cake with fondant, but I'll film it!
@@KarolynsKakes
Thank you Karolyn. And thank you for putting up with my long-winded-ness. 🥴
I be trying to keep it to one sentence but…🤷🏽♀️☺️
Think of it this way-your our/my Cake Artist guru.
We/I know (and see) that you’re highly skilled.
Therefore-I value your knowledge & I believe you know what your talking about.
I also made your MMF yesterday. It is perfect and taste delicious!!! Very easy to make.
Only thing I did different was (instead of more water) I added ‘clear vanilla’ to loosen the ‘dried’ sugar in bottom that was clinging to bowl.
I usually use LMF recipe which I LOVE but yours came out muuuch ‘whiter’ which I LOVED and just as good.
I needed Dark Navy Blue-so I made a second batch of yours.
Maybe it’s our climate here in Washington State but it was not to the texture I know to look for in it’s early stage so I added a 1/2 pack of Wilton White and… B💥💥M!!.
Nice and stretchy. 🤗
@@BookofRevelation2211 first off, you’re adorable! And secondly, I tried the LMF before. It was nice, but the topper I made with it nearly collapsed. I think it’s better for covering cakes rather than to use for toppers, would you agree or no?
Hey love you say you are in the philly area, will like to get in touch with you for some one on one. Please let me know if it’s possible
Please I tried to do mine but the fondant breaks
Are you making marshmallow fondant? Here's a video that shows you how to deal with the issues when making it and how to get it to the right consistency:
th-cam.com/video/1Ol4-c2fNBY/w-d-xo.html
My fondant is so much stretchy than yours. I have a really hard time working with it. It wants to stick to the table. It stretches out then when I put it on a cake it wants to crack like it’s dry or something.
It's hard to tell unless I see it. Is it too soft when you start using it? If so, you may need to add more sugar when you're making it.