love your channel! i'm a classically trained chef but not baker and i've learned so much and so many cool tricks and tips from watching your videos. unlike most chefs, i love to bake because i love to eat what i bake! i have a huge sweet tooth and can't wait to make your bailey's cake. i died when you said, "this is when you get a massive back cramp" because that has definitely happened to me when i decorate my cakes!

Amazing video! Thank you so much for the tips. Today was my first time to cover a square cake with fondant and having all your instructions and tips, I did it to near perfection! ❤️

I'm so happy this exists, been having a panic about my nephew's first birthday cake

Great tips!!! Thanks so much for your tutorial 🤗

Such a helpful tutorial! I'm terrible at covering a square cake. Now I want to try again. Thank you for sharing. And congratulations on the coming baby! ❤

@blueberrys7165

4 жыл бұрын

B r a n d n e w h e r e😘😘😘

Thank youuuuuu so much for this video.... I saved my life with this square cake 🍰

Thanks for the video I believe it will help me in covering square cake. 👍

Thank you I’ll try that!

This is wonderful ❤💖. Thanks for impacting

Thanks for tutorial it very helpful

OMG! Almost! Almost hit the floor 😧😧 You make It look so easy 😍 Thanks for sharing

@cnehndlela6536

3 жыл бұрын

True. I never use fondant because I can't seem to get it right

Always helpful

you are so amazing, thank you for making this tutorial

@SugarGeekShow

4 жыл бұрын

You're welcome! Thanks for watching

Beautiful

Thank you so much🙏🏼

nice job, fondant is a difficult medium to use, but you made it look easy, thanks.

Super useful! I’m making a Rubik’s cube cake, so I’ll need this!

@ChrisDac08

Жыл бұрын

How did your cake come out? Pics? Vids?

Liz will you please do a video with a 4 tier wedding cake using decorated dummy cakes and 2 real cakes?

Thank you!!! So helpful. In case anyone was wondering though, the cake sweating or not doesn't have to do with the water activity (or liquid content) of the ganache-- it has to do with the water in the AIR or the relative humidity where you are. When the air, which naturally has some water vapor in it (amount varies depending on climate) contacts the cake, the cake is cold so it cools the AIR around it, causing the vapor in the air that's right by the surface of the cake to condense, and the newly condensed droplets stick to the cake since only the air closest to the cake gets cold enough that the vapor comes out of it. #thermodynamics!

Liz que bonito se ve aún sin el fondant 😍 cómo haces para que así tan Perfecto 👌

Very nice

Thanks a lot

Lovely

Thank you for sharing this video. Would you be offering 1 to 1 classes in the near future?

"If it's crumbly and cracking just give up, it's not gonna work" - Sugar Geek Show This quote goes against every teacher ever to exist XD Thank you for sharing

Also, can you leave a link to your marshmallow fondant? I love your videos by the way I've learned a lot about baking through your videos. Thanks for sharing.

Nice

Hi... loving your channel...

@SugarGeekShow

5 жыл бұрын

Thank you Jennifer!

I love all your works it's so beautiful I want to now if I must make some taylose in the fandont to cover my cake please please 😊😊😊

@blueberrys7165

4 жыл бұрын

😊😊😊😊😊

Thanks...Great vides, demostrations, presentations... how that cornstarch absorbs water when it is not soluble in cold-water ...? :)

I did this totally wrong lmao. Good thing I found this before doing the next tier! 🤣🤣❤

You make it look so easy! I ended up with a ton of extra fondant on the last corner and ended up just having to fold it inward and try to smooth it out 😩 not a good look! What did I do wrong??

Its me here again trying to overcome my fear of square cakes. U make it look so easy

I wish I would have seen this last night. My corners are not greats ice corner but fondant has some blemishes. Any sugestions

If I'm doing a brownie can I do fondant directly on it or do I need a frosting underneath

Try Fantasia Fondant, you won't regret it. It is a very forgiving fondant with a long work time, which makes it easy to work with for beginners and pros. Fantasia Fondant is formulated with elasticity making it a high performing fondant when covering cakes or performing in silicon cake molds. The colors of Fantasia Fondant are vivid and fadeproof. This fondant will not prematurely dry, crack, tear, break and 'elephant skin.' Offers a less sweet taste that resembled a homemade marshmallow fondant.

Hello Liz, I have a problem after I cover my cake with buttercream I let it in the refrigerator and when I put the fondant after one hour it stars like going down ( the buttercream) why is that??? Please help

Can you leave a link for the two brands of finding that you?

Hi Liz. Thanks for the video. I live in the Caribbean/South-America where it's almost always hot. I do use American buttercream and it crusts well once I let it set at room temp for 8 hours (providing that the sun it out). I just damp it and apply the fondant. However, I cannot work vigorously to get the sharp edges.

@SugarGeekShow

5 жыл бұрын

Try using white chocolate ganache instead, it stays firmer for much longer so you can get those sharp edges with the fondant

@AmeliaBaljit

5 жыл бұрын

@@SugarGeekShow Thanks. Will have a look at your ganache videos

If that were me at the end, the cake would have been on the floor. No saving that. 😄

@blueberrys7165

4 жыл бұрын

😀😀😀😀

nice.. what is the size of this cake?

How many kg of icing sugar dd you use pls

I'd like to know what brand is of the large, blue rolling pin that you used in this video and the small, red rolling pin that you've used in other videos. Where did you buy them? Thanks!

@SugarGeekShow

5 жыл бұрын

I don't know the brand but I got the silicone rolling pin from costco. You can find them on Amazon as well

Liz thank you so much. I’m making a four tier square wedding cake and wanted to check - if I did the fondant the day before would it keep for the wedding?

@thedistractedbaker7401

4 жыл бұрын

Using Italian meringue buttercream - chilled as per your acrylic square cakes

@SugarGeekShow

4 жыл бұрын

Oh yes, fondant covered cakes last a week in the fridge

How many layers is your cake and how many kg of icing sugar

Bonjour my dear Can you please tell us where to buy the extension that you are using on top of you turn plate Love your videos merci beaucoup 😘😘😘

@SugarGeekShow

4 жыл бұрын

turn table extender from www.sugarworks.com

@blueberrys7165

4 жыл бұрын

😘😘😘😘😘

How thik should I roll it

Do you paint your fondant before you freeze it or after

@SugarGeekShow

3 жыл бұрын

Jamie Rigault usually after its frozen and on my cake

Hello Maam,.Can I ask again if what brand of fondant is good to use?thank u

@salomeigboasoiyi2884

4 жыл бұрын

Thanks for the training

@jo-annetoua2095

3 жыл бұрын

Brilliant thanks.🎊

Pls ma…how can I mix my fondant to get this beautiful texture of urs😢

Pls can get Have fondant reciepe

Hy, thanks for shearing. I have one question. My fondant cake is always sweet after coming out from refrigerator and if I don’t refrigerate the cake during decorations its gong melting. What i can do

@SugarGeekShow

5 жыл бұрын

Sweating doesn't hurt the fondant, just let it dry

@freehaarooj7316

5 жыл бұрын

Oh ok . Thank you so much

What did you spray it with please?

@claudiakwaasiappiah1770

3 жыл бұрын

Still waiting for an answer pls

@olivia-pt4xs

3 жыл бұрын

@@claudiakwaasiappiah1770 water

@jadacollins9212

3 жыл бұрын

Water

I tried the firm ganache, let it sit room temp over night, it firmed up to a softer peanut butter consistency. I don't know why it didn't get hard enough. I live in the Caribbean, temp ranges 87°F to 92°F. I was hoping it would get rock hard. Don't know what i did wrong😭

@stephaniedeklerk5754

3 жыл бұрын

You can try putting it in the fridge to harden up or you might need to add a bit less cream to your chocolate (the more cream you add the looser the Ganache will be) peanut butter consistency is actually the perfect consistency to decorate your cake with because if it gets firmer you will end up pulling cake off while trying to ice. Once you have finished coating your cake with ganache pop it in the freezer to firm it up. If it doesn't firm up and its still super soft then definitely add less cream! I live in South Africa so it gets very hot here as well so trust me I know the Hassels the heat can cause! Hope this helps

The video didn’t show how to flip the cake back up the correct way once you’ve done the sides! In panicking that I will tear the top of the fondant on the top of the cake!

I live in the Caribbean and when it rains, my fondant slides abit down the cake. Why is that?

@teeshac8421

Жыл бұрын

Moisture in the air maybe?

😀😀😀😀😀

#teamextra 🙋🏻‍♀️🙋🏻‍♀️🙋🏻‍♀️🙋🏻‍♀️🙋🏻‍♀️😂

Just my Luck!1Sorry I missed it my AC went out. Have to put my Bosch mixer on hold till I get this fixed 😥😭😭😭😭😭😭

@blueberrys7165

4 жыл бұрын

😥😥😥😥😥

Instructions unclear : I stabbed my cat with a toothpick!!

I’m about to ice a cake like this and I feel like I’m going to be really bad 😂

@SugarGeekShow

5 жыл бұрын

Lol! breathe!! you got this!!