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The purpose of this video is to show you what I do to EVERY single cake I make before applying the finishing medium *buttercream/fondant)
All my cakes are covered in a layer of ganache as the "crumb coat". If its a butter cream cake finish I will apply only a thin layer/but thick enough to make sure the ganache holds in the filling in each layer. If its a fondant cake my ganache layer is a lot thicker and I usually use acrylic discs to achieve super straight edges.
Buttercream "explosions": when your buttercream has a bubble that seems to be exploded from the inside out.
Fondant explosions: ^^same as above except now theres a layer of buttercream or ganache that didn't set right EEEK!
3 most important things from the video
1. Make sure your cake is leveled and your buttercream is not too soft
2. Insert a milkshake straw in the middle for extra stability, i do this even to my single tier cakes to prevent side shifting when frosting them.
3. Ganache. ganche. ganche. I'm not buttercreams bff so ganache works miracles for me.
Things I recommend investing on
Awesome turntable www.amazon.com...
Ruth Rickey non-slip mat sugar-gypsy.my...
Wilton cake circles w/holes www.michaels.co...
milkshake straws www.heb.com/pr...
Негізгі бет How to prevent bulging on cakes
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