I have to tell you how thrilled I am with the Wrap Candy program! If the cake tier is on cardboard, you’ll want to wrap that in aluminum foil first. Test Kitchen tip: To maintain freshness, freeze frosted cakes as soon as possible. If you’d asked me when I started this blog, “what is the one thing you will never do a cake decorating tutorial on?” I wouldn’t have hesitated – my answer would be “showing how to cover a cake in fondant!”. See? This means that I start rolling the fondant from the right-hand edge. Make sure the cake has cooled. Try to just lightly rest it against the fondant, so you don’t dent the fondant with the edge of the ruler. Freshness Wrappers are thin crystal clear plastic rectangular sheets, used to wrap the bottom and both sides of cake slices and rectangular pastries. https://www.foodnetwork.com/.../weddings/how-to-freeze-your-wedding-cake And you do not want to unroll your fondant around the cake only to find that your strip is an inch too short. Add a tiny bit of hot glue to hold greenery if needed. More layers means a taller cake and more oohs and aahs from friends and family when you slice into it. How to Freeze Cakes. It's easy to do with my step-by-step tips! post #1 of 2 Hello I would like to know if anyone can tell me how to wrap cake slices. Wrap your cake slices in plastic wrap. Be gentle as you do it, sometimes you may not have cut all the way through both layers of fondant and you don’t want to tear it. If you’re shipping individual slices of cake, place each frozen slice within a freezer bag and pack snugly within the insulated cooler, again secured with bubble wrap. $9.99 $ 9. See below for sealing instructions – with a vacuum seealer and without one. Again, there should be no openings in the foil; it should completely cover the cake several times. Try to remove as much air as possible from the bag before sealing. I haven’t tried this technique with a buttercream covered cake, but I imagine as long as you use a fondant that sets firmly, and you’re confident working with fondant on a cold cake and the condensation issues it can cause, then it should work. The wire used is ultrathin to ensure your cake slices don’t end up looking like bread slices. ~Paintbrushes – one flat one for painting vodka or water onto the top of your cake (you could use a pastry brush for this), one fluffy brush for dusting cornstarch, one large flat one for un-sticking fondant (that’ll make sense once you read that step in the tutorial) plus one little one for painting vodka into seams that haven’t stuck down. ~Flexible fondant smoothers – Learn how to make your own smoothers here. Again, there should be no openings in the foil; it should completely cover the cake several times. I’ll tell you if you have spinach in your teeth and everything) but it is pretty neat and tidy, and when you’re doing this at home (or work) and not stopping to take photos, you’ll have longer before the fondant dries so you can make the seam nearly invisible. Once you have the frosting all over the cake, using the spatula, smooth out the frosting. Try slicing the cake into individual proportions; then tightly wrap and store them in a sealing bag. Filed Under: Cake Decorating Tutorials Tagged With: fondant, tutorial. Frankly, I found it all a bit hard, a bit imperfect, and almost as stressful as the all-in-one method. Once you get to the end of the fondant, place a ruler against the cake, in the middle of the overlapped fondant. If you wish to use any of my images or recipes, please contact me. Today’s cake boxes are not sturdy things…please be careful not to squeeze the sides into your cake’s pretty buttercream borders. My basic process for wrapping a cake in fondant is to cover the top first, then flip the cake upside down and wrap one long piece of fondant around the side. Trim ends of ribbon. Set the cake aside. Freezing Cake Slices or Pieces. Make sure you move the fondant around as you roll, and add a bit more cornstarch underneath if the fondant is sticking. When I was first experimenting with wrapping a cake, I followed a few online tutorials which had various ways of covering the top of the cake, but most of them involved a lot of messy trimming, which made the seams, well, messy. With any luck, the slice is gracefully removed to reveal the beautiful layers inside. Or they involved wrapping a cake with cut-to-size pieces of fondant, which could stretch and/or distort, ending up too big or too small, leaving either pieces that needed trimming or unsightly, unfixable gaps. Step 1: Bake and completely cool a cake/cake layers. Too much excess cornstarch under the fondant will stop it from sticking well to the cake, and in turn, cause air bubbles and other nasty you-really-don’t-want-thats. Try to leave no air gaps. If you prefer, you can skip the template and just measure your rolled-out fondant with a ruler and cut your rectangle that way, but to start with I recommend the template as it will help you work faster before the fondant dries out. To make an open-ended wrap, fold only one edge and roll. Having a nicely ganached cake will give you a great base for your fondant. You can also use your fingers again to gently rub around the seam, the heat from your fingers will help to blend the seam. ~Rolling pin The template will be just slightly bigger than the cake, so that we can trim along the bottom. If the cake is frozen, let is thaw slightly. They are a unique way to add flare to your event. Make sure the cake has cooled. Sweetness & Bite x Kiwicakes Sprinkle Medley! Wrap the cake tightly with plastic wrap. This is the back seam of my cake. Then one day, while flipping a cake upside down to ganache it, I thought, why don’t I do that to cover it?! To yield 16 slices, cut the cake into quarters, cut each quarter in half, and cut each half in half again. If we make a closed-end wrap, we cut the wrap in two and eat half at a time. Freeze slices of cake, of course. After spending hours making a beautiful layer cake, you want the final presentation to be impressive. Feb 13, 2017 - Explore Cake Central's board "Our Favorite Dessert Gift Wrapping", followed by 256876 people on Pinterest. Let cake sit for 10-15 minutes to develop a slight crust. Try to remove as much air as possible from the bag before sealing. You can very, very gently pull it away from the cake and let the fondant sink down a bit. Unfold a paper napkin and lay it over the piece of cake. Roll out a small piece of the fondant, aiming for a thickness of 3-4mm. But who wants to only ever make elephant cakes for the rest of their cake-life? But you should know that in all likelihood, it’s not your fault, it’s because the damned fondant is sticky. These levelers are scaled to determine how thick your cake slices will have to be. Check out my ganache tutorial if you need tips. Add the cheese and chicken. Place the cake on a plate and put it in the freezer for a few hours. Please inquire. If you have a look where my blurry finger is pointing in this photo, you’ll see where the fondant is sticking to itself a little…. See 10 Cake Baking Tips for best practices on baking and cooling cakes.. We are passionate about helping people enjoy the pleasures of working with yarn. Eat it at the year mark, but not beyond then ," says Ben-Israel. ~Long metal ruler, pencil, craft knife or scalpel and cutting mat Using the thinner one means you can feel any little lumps or bumps and work on smoothing them out. Wrap the pie slices completely with plastic wrap (saran wrap). If a ~Shortening/Crisco – this is what I like to use to stick my fondant to ganache, see this post for more info. Using a pizza wheel to cut out your strip of fondant will help keep the bottom edge clean (and this edge will be on the top of your cake) Using a super sharp knife or scalpel to trim the seam at the back will make that seam neat too. ~Neat cuts. Then, simply take the cake out, let it sit at room temperature and then cut a nice big slice. If freezing individual slices seems like too much work or you want to reduce the amount of plastic wrap you’re using, you can freeze larger hunks of cake using the same method. To torte a cake is to slice the cake layer into thinner evenly sized ones. ~Sharp knife and/or scalpel Then follow the steps to wrap and trim the cake. There should be no openings in the plastic wrap where the cake shows through. 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