Created by: kwajer
Project

In the Air Force Now

Share a little about the materials, processes, and techniques used to create this cake Fondant & gumpaste over swiss meringue, milk chocolate & white chocolate ganche crumb coats. Wax paper, veg shortening, acrylic board What are you most proud of? Flipping the 10" & 8" cakes (I didn't flip the 12" cake) What advice would you give someone starting this project? I did not flip the cakes with just the crumb coat on. Using the blade with the working board as a guide your crumb coat should be pretty much near perfect. When it was time to put the fondant on I did not have any repairs to make to the crumb coat. However I could tell the difference on crispiness of the edges between the 2 top tiers (flipped) & the bottom tier (not flipped). I don't think the client could though. Be patient and do small sections at a time on a round cake. Before flipping the cake back over, walk away (take a break for a couple of minutes) then come back & look at your top edge. Taking your eyes away from the project will help you see if you have missed any areas. Also tell yourself "near perfect" is perfect.

You Can Make This

kwajer made In the Air Force Now with:

Clean & Simple Cake Design

Online Class

Clean & Simple Cake Design

with Jessica Harris

  • Fondant

Project Description

Share a little about the materials, processes, and techniques used to create this cake Fondant & gumpaste over swiss meringue, milk chocolate & white chocolate ganche crumb coats. Wax paper, veg shortening, acrylic board What are you most proud of? Flipping the 10" & 8" cakes (I didn't flip the 12" cake) What advice would you give someone starting this project? I did not flip the cakes with just the crumb coat on. Using the blade with the working board as a guide your crumb coat should be pretty much near perfect. When it was time to put the fondant on I did not have any repairs to make to the crumb coat. However I could tell the difference on crispiness of the edges between the 2 top tiers (flipped) & the bottom tier (not flipped). I don't think the client could though. Be patient and do small sections at a time on a round cake. Before flipping the cake back over, walk away (take a break for a couple of minutes) then come back & look at your top edge. Taking your eyes away from the project will help you see if you have missed any areas. Also tell yourself "near perfect" is perfect.

Q&A with kwajer

Piper Lehman asked:
Sorry, I have more questions. Love your cake, btw. What is your preferred recipe for spreadable white chocolate ganache? I am considering Nestle's white chocolate chips. Would a 3:1 or 4:1 ratio be best? Also, you said you used ganache and buttercream. May I ask why? Thanks so much. I am a newbie, obviously.
kwajer answered:
Welcome to the cake world! My ratio is 2:1. I use the microwave. Ganache was used as a filling. The emblem was cut from gumpaste. The stripes are cut fondant. To apply stripes use Crisco (shortening) not water. Using Crisco you will be able to line them up properly. I cut these & laid them on greased (Crisco) waxpaper exactly how I wanted them to look. You can try to put each side on all at once. That didn't work for me so I did it line by line using a ruler to keep them straight. Buttercream was used as crumb coat. Hope this helps.

Skill Level

Intermediate

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