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Good morning! Today I bring you a super complete tutorial on how to work with fondant to cover a cake. This was 20 cm in diameter x 18 cm high and I used 2 kg of dough (but there will be half a kilo left over). To do this job I used the following material: -Elymar fondant in light blue (I have been using this brand for more than 3 years), it is my favorite, super versatile, flexible and with a very neat finish. -1 kitchen scalpel -1 3.5 mm thick cake base -1 large rolling pin (at least 40 cm long and preferably acrylic or silicone, not wood) -Elymar hydrogenated butter Fondant smoothing iron (I only used one but you can use 2 if you feel more comfortable. As a cover between the cake and the dough I will be using ganache, as it is the most stable and firm to achieve straight edges: • GANACHE TO COVER CAKES: TUTORIAL But if you like working with American buttercream, it is also a good option, but less recommended in hot climates: • AMERICAN BUTTERCREAM: RECIPE AND SMOOTHING... And the decoration... I leave that to your discretion :) Don't forget to Like the video, subscribe to the channel, comment below what other tutorials you would like to see and follow me on my other social networks: Instagram: @fucsiapasteleriacasual Facebook: Fucsia Pastelería Casual TikTok: @fucsiapasteleriacasual See you in the next video! Kari