In the Air Force Now

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.

What you will need

  • Fondant

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Skill Level