okay so here we go so I cut
a couple of
cardboard yeah cake pans whatever you
want to call these things you can buy
these of course but I just cut them out
myself
and I purposely cut them a little
undersized so that when I put the cake
on top and then bring the fondant down
over the edge of this there'll be no
chance of having a bump part of the edge
there so they're a little bit smaller
than a cake diameter and we have our
buttercream here this will go pretty
fast I'll probably need to make at least
one other batch of this maybe two others
and it's fairly thick actually I might
want to thin this out a little bit but
it's trying to go for it this is also
the first time I've been had the luxury
of using one of these finally broke down
and bought an offset spreader soon as
you can actually have a chance of making
flat surfaces so the first step is
called crumb coating so all we're going
to do is cover the case with frosting
like fix any major problems and let the
frosting dry a little bit to sort of
weld the crumbs onto the cake this way
when we frosted a second time
they'll be smoother without the crumbs
in there so first I'm going to put just
a little bit on the cardboard just to
kind of keep the cake down there and
make sure that it slide away if there's
anything really horribly wrong with the
underside of the cake this will help
fill that up a little bit
and I don't
have a cake stand actually
would like
that but don't have one of
those and now
as that is that we had so
I'm going to
remember to glue that thing
back on with
some frosting here in a
minute this cake
I did not trim this one is
actually all
these are just right out of
the pan and
these are all the bottoms
of course that
were in the pans and I
think it's going
to be
and uh we start building it
and it looks
like it's going to need
some help and I
have to do something else
all right dad
okay so let's see if we
should fill this
little bit of a problem
spot up here
and this batch of frosting
is is only
going to be used for the
crumb coat so I
don't care if I get crumbs
in it but if
this frosting we're going
to be used for
you know the final coat of
frosting or
something like that I would
probably not
be dipping it back into the
bowl because
it'd be getting a lot of
crumbs in there
and that's going to make
for a lumpy
finish so I've got both of
the small
cakes done and these are
all very cool
they're they're fully
cooled down to
room temperature
don't try to frost a hot
cake or else
that your frosting is going
to melt them
it's going to be really
ugly so don't do
that
the last 10 inch cake is
still in the
oven so what I'm going to
do is just put
a little bit of frosting on
this thing
now and then move on to the
other two
and when that other cake is
finally
cooled out of the oven then
we'll be
able to stack the big ones
the amount of frosting you
put between
the cakes I think is kind
of a matter of
preference I actually don't
like to put
too much it's just kind of
my preference
when you bite into a cake
and there's
just so much frosting in
the middle that
tends to kind of be not so
good in my
opinion so I'm going to say
maybe a
quarter inch layer of
frosting on there
and more if you need to if
you need to
level the surface or
something okay I'm
going to have fun with this
offset
spreader and then do the
same to these
small cakes and build them
entirely
separately so I'm going to
do is move
the small cake onto here
fully coat that
with frosting stack this
one fully coat
this so there'll be two
totally
independent stacked cakes
like that
okay so here we go so
remember this is
just a crumb coat so I'm
really not
looking to get the final
thickness of
icing that I want on there
this is just
to sort of seal the cake in
and then we
can come back later and
really kind of
go nuts but like I say I
don't like
super heavy heavily ice
cakes and so I
probably won't go nuts in
fact this is
turning out so well
I might just wow
we'll see all I can say is
the first
time I've ever used one of
these offset
spreaders it's a whole lot
easier than
using a butter knife even
though it
looks like it's kind of the
same tool
just you know a little bit
longer and
offset it really makes a
huge difference
I'm gonna need a way in my
buttercream
too so I am just about to
go start on
that okay so here we go
we've got the
smaller tier finished and
crumb coated
and I think I'm going to
leave it dry
for about an hour or two or
something
I'm not really sure
basically when the
frosting is hardened up a
bit
then you can put the final
coat of
advice of frosting on there
but I've
actually never done the
crumb coat
before either so I'm not
sure how long
we leave it let's find out
an itch and
you can see I've got the
cardboard under
here and I got tired of
trying to ice
this thing on the table so
I put it on
top of a can of beans or
something I did
it just so I can get my
spreader kind of you know
nice and
vertical on the side here
and get a
chance to please get the
thing smooth
but it's on the verge of
tipping off
here and I can just imagine
terrible
accident like that so I've
made two
batches of a buttercream
that's four
sticks of butter I think
total and it
looks like just enough to
crumb coat
both these
so I kind of decided yet
whether I'm
going to put even more
icing I think I
probably will I think I'll
probably make
one more batch of
buttercream because
I'll probably need it to do
a little a
few of the decorations and
stuff
okay we're back it's been
quite a while
actually so the icing is
you know
skinned over and it's not
going to come
up anymore so now I can add
more icing
to it to cover up the crumb
coat and
then that will be the final
amount of
icing now I'll probably put
the fondant
on pretty soon afterward so
it'll have a
good base to stick to so
this will be
three bashes total of the
buttercream
frosting and that's gee I
think that'll
be just about right to
crumb coat both
fill both tiers and then do
the final
coat so I'm going to put
that on for the
final smoothing I'm going
to use this
kind of a tool it's
actually like a like
a cutting board scraper
kind of thing to
go along the edge like that
and make it
nice and smooth the
smoother you can get
this part the better it's
going to look
after the fondant design
okay
do they arm so I've got the
frosting
about as good as I can get
it obviously
there's some crumbs still
in there but
oh well it's pretty good
and I got this
besides pretty straight as
well it's
pretty happy with how that
came out and
then next time I'm going to
strive to
make the cardboard as level
with the
cake as possible I'm not
going to
purposely undercut it that
way I'll make
it easier to to take the
the spreader
and just go right into the
edge right up
to the edge of the cake
board just right
across to make up flat
that's gonna be
like pretty good so now we
can get
started with the fondant
and cover each
of these and then stack
them
okay marshmallow fondant so
to start
with a 16 ounce bag of
small
marshmallows and I like to
use this
business monster plastic
salad bowl
because it's microwave safe
and it
doesn't conduct heat very
well so it's
easier to hang on to and
this thing gets
kind of warm all the
marshmallows in it
and I think the
instructions call for
like a tablespoon or two of
waters I
just put a splash of that
and it's not
really to create a quite
own thing and
then it says you want to
microwave this
in bursts and kind of stir
in between
put it back microwave stir
it put it
back microwave and stir it
and
eventually you end up with
a giant the
Matt massive molten
marshmallow and
that's when you add the
sugar and start
kneading okay so i'll melt
these and
then go back to the
kneading
okay so here we are after a
total of
maybe two minutes of
microwaving and
stirring and we've got more
of us liquid
a marshmallow and the next
thing I'm
going to do is take some of
the
shortening and cover my
hands with it
and then dump pretty much
all the sugar
and you reserve about I
think the
directions say to add 3/4
of it all at
once and start mixing so
you can it
seems too dry you don't
have to add the
last quarter in and that
will take a
little while it usually
takes you know 5
to 10 minutes of kneading
to get it
where it's not sticky
anymore all of all
the sugar is incorporated
into the
marshmallows and it's not
really
sticking so I'm go ahead
and do that and
then show you what that
looks like okay
here we are after a few minutes
of
kneading actually it's
probably about 5
or 10 minutes and the
fondant is
stretchy and it's dry even
on the part
that I've stretched out so
I think it's
ready I am no expert and
I've used up
about you know almost all
the sugar is
probably a couple cups left
or something
in there and if I worked at
it I could
probably get more of a
sugar into the
fondant but I think it's
pretty close so
what I'm going to do is
transfer this
over to a board as you can
see I just
did all the kneading in
this bowl here I
just added the sugar right
to the molten
marshmallows and just went
right in
there but now I'm going to
take this
over to a board and color
it I have the
fondant on this on my work
surface which
is just a piece of
parchment paper taped
down to the table here and
prep the
surface with cornstarch
around
the stuff will stick you
know it's you
know it's it won't stick to
my hands now
it's loaded with a sugar
fit he pressed
it too thinly heppa sort of
treat just
like it were bread the
dough so if you
start stretching it out
keep turning it
rubbing the surface with
more cornstarch
to keep it flowing and to
color it I
usually use gloves but I
can't find one
so I'm just going to go
with that and
I'd like to make the
largest piece dark
orange and then maybe a
lighter orange
and then maybe a a brown
and a dark red
or something like that with
these
smaller pieces so what I'm
going to do
is just use some of the
food coloring
right in there and then
just keep
meeting this thing over and
over and
using cornstarch when necessary
let's see how that goes
okay so I think
I've got the color of that
where I want
it one thing I forgot to
say is if you
are if you're going for
sort of a darker
color like this you'll find
that you
have to add like a lot of
food coloring
and then that makes this
fondant kind of
watery so what I ended up
doing was
using more powdered sugar
and instead of
using the cornstarch is to
keep the the
work surface
you know flowing I switched
back to
powdered sugar incorporate
more of that
into the fondant so now
we're going to
roll it out oh and another
thing
if you do not use gloves
like I you know
did not do today and you
get a little
bit of food coloring on
your hand when
you're working with the
fondant later on
there's a good chance that
it's going to
come off and leave a mark
so if you're
if you're rolling out the
fun and you
know on the last pass on
the table it's
not going to be good same
with the work
surface if you're left with
a little
drop of food coloring on
your work
surface it's going to find
its way back
s
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