How to Make Your Own Wedding Cake Part 1 of 2 how to make
How to Make Your Own Wedding Cake Part 1 of 2
on hi I'm Alan Tate Show with Global SugarArt we've had a lot of people write in to usand asked if I would do a YouTube video on how to make your ownwedding cake or how to do a basic wedding cake thatbeginners could could do at home so I prepared thisthree-tiered cake and for the next or minutes I'mgonna run through right from the beginning to the endafter you bake the cake icing it covering it with fondant andusing some Molesey create some easy and effective decorations this cake is a some
a inninety gether will feed about a hundred people and this top-tier can be kept for thefirst anniversary you can scale this cake down or up depending on how many people you'dlike as long as you keep about three inches in difference between your tears you'll be fine so if you want to go outto a your next one would be maybe a thirteenand then maybe a ten and if you want to add a fourth here youcan do that too so it's an easy cake to make I hope you enjoy thistutorial a couple tips I have three other dude are YouTube videos out that would helpreinforce what I'm gonna teach today one of them I have I DVD or excuse meare you too out on how to slice the cake and fill itand I said I have a YouTube on how to cover a cakewith fondant and I have a youtube on how to color thegum paste flowers the pre-purchase flowers so that you canmake them your own design your own colors and you can accent them the wayyou want I'll be doing all that in this you too but the other ones are reallyreinforcing give you even more depth a veg occasion so I hope you enjoy this tutorial again by using a long serrated knife andcut the top of the cake of can use a cardboard to slide under it and remove the excesscake foot to take over Earth use butter cream icing to create a thinlayer in between the two cakes and I've place the cake onyx cake circular or a corrugated cakepad that's the same size as the Cape so Ihave a inch cake and a inch pad ok need a small portion of fondant intoa long rope this is going to create a damn around the edges the cake so that youcan put a filling in and it won't squish out attach the damn right on the outside edge for the cake and then use whatever type the fillingyou on on the inside me to use a raspberry the place the next year right on top ofthe first one face the sides and the top with buttercream this all needs to be a thin layerbecause you're going to be covering it with fondant X and you don't have to worry about crumbs make sure you ice right down tothe board so it seals the cake in and no air getsin and dries out your cake okay your cake is now ready to coverwith fondant the easiest thing to do from here is toplace this in the refrigerator for about one hour or in the freezer forabout or minutes just so the cake firms up to begin byneeding some white fondant until it's soft andpliable sprinkle your work area with a littlebit of confectioners sugar keep to fund it moving don't don't roll very long before youmove it when the final gets larger you can actually poll the web therolling pin across state rather than rolling and it will start stretching it for youthe diameter of the fondant has to be the diameter of the cake plusfour inches for each side so I have a inch cake I have to addeight inches to that so I have to have at least inchesround a fondant alright uses smoother and smooth the top role the fun that over your rolling pinvery light lightly and then just rate over the cake the end by moose smoothing the top verylikely to pull any air bubbles out fromunderneath thing go around the outside edge with your hands to adhere it to the cake and then workyour way down open the folds up just push down and the fun that willstick to the buttercream icing I uses scissors to cut off any excess and then I'll use a knife to trim it just using a smoother on the side make sure that it's me stuck to the cake all the way around and then I'll use a spatula or knife and I'll cut flushwith the bottom of the board I like to use the palm of my hand andjust go around the outside edge to make a nice slow make sure its moods its smooth the top alittle bit just make sure the sides are allsmoothed out if you have an air bubble you can use a little straight pin and push it into the bubble and then thesmoother will push the air out through the whole there so we have the inch layer all done and now we'll show you how tostack the cake take another piece of fun then androll-up into a large log a little sugar down on your worksurface
I'm gonna roll this into a flat piece for using a knife or pastry wheel cut one flat edge and then roll up the fun that veryloosely and then place at around the cake unrolled around the cake and bring itright up to the edge is the cake use your slow there to go back impressive down so it goes right up tothe board in were joined in the back just press ittogether to make a scene and then just use a spatula or knife he cut flush with the edger the board this gives you a nice finishpresentation on the cake me we're going to stack the cake nextnow we have our twelve-inch out here has been covered with fondantand its got the buttercream icing it's got a filling in between now we're ready to stack our weddingcake so the first thing I do is I take a look at my my covering up my cake and I decidewhere's the front of the cake and where's the back at the cake and Ijust put a little pin a little toothpick right into the phoneboards to denote the back up the cake now this wedding cake I'm going tooffset the tears rather than putting them right on top of each otherso magically I'm gonna offset I'm gonna bring them all toward the backup the cake so my next year is at a inch cake so I have a 10-inch Circle and I sortaset it on the cake the way I want to look and then all know where approximately I'm going to put myFordow rods the DOL rods are an important part ofconstructing the cake to make sure that your cake doesn'tleaner tip over as it sets so I know exactly where I'm going to putthis so I've marked three little holes wereI'm gonna put if a dollars and I've already got a whole ready to go here here's the Paul the Dells that we sellon that can be cut to the length needed for your cake may come inches and they're very verysturdy that we also make a yellow one that'ssmaller that will use on the top tier so I've cut four of them the same heightthe best thing to cut them is a strong pair of scissors or updateeasiest thing is a pair of a pruning scissors that you would use onsmall tree branches and just push those right down into thecake meant remove my toothpick where I wantmy towel me to push it right through the fondantand into the cake and you need at least four under everytear if I was doing a big or inch cakeI might use six or eight but formal do so those go down and they said on the bottom board now when I take my inch cake and Iset that on this cake the pressure the ish cakewalk squashthe inch cake below it dil se on top of the the dummies and Ihave my inch cake ready to go we've already covered this one with umSat nice are fondant and I know that the back ishere and you can see on this cake that I'vealready got my towels in and I use the smaller butter cream colored dowels for the top tier they don't needto be as large for small tear and I know that this is the backup mycake so and put a spatula under there and we know where the back at the cakeis we're gonna set that down just turn that a little bit and you can move it a little bit if youhave to now remember when we covered that the cake with fondant it was alreadysitting on a board the exact same size I just a quarter inch cardboard so this quarter-inch cardboard so now these Dahl rods push down and therest on the quarter inch cardboard in between here that sits on the pillars that are insidethis tier which then go down to the bottom tier so thepressure goes from from the dowel to the board to the dowto the board and there's no pressure on the cake itself and then we're gonna put the top tier oncan something I didn't do the first time but just to show you can do it if youwant if you really want to be sure that that tears sticks want to steer sticks to theother you can put a little bit a buttercreamand that will work as a glue now I have my my top tier is ready to go and you can see that that is also on acardboard and that one is gonna go right on thetop and again I want to be toward the backat the cake and now I'll take a look at the frontmake sure everything's lined up just the way I want it and there you go now these boards on thebottom in this case will be covered with the decoration we're going to do if you didn't want any border on thebottom or if you were going to use a very very tiny border you have to make sure that fun that goesright down arm to your plate that you're working onwhen you cover it in this case we let the board show little bit and I'm notworried about that because we're going to be covering up so now the cake is stacked and it'sready to decorate now we're ready to decorate the cake andto make this an easy project and a really beautiful cake we're going to usethree different moles to mold the decorations that go on thebottom and on the sides of the cake I'm going to use the Karen Davies Alice lace mold which gives me a nice wideribbon for the top Ennis narrower a lace ribbon for the forthe top tier I'm going to use the Karen Davies piperose mold and any use that for a bottom border andthen I'm going to use the Global Sugar Art rose border mold also for the bottom just so that we havea small border on the bottom that doesn't overpower the cake so I'll show you how to mold each one ofthese I'll show you how we apply to the cake and you'll be ready to make your ownwedding cake I'm gonna began with some eithergumpaste or a mixture of percent gun pace and percent off on that and you just need them together the difference is if you use allgumpaste he will harden on the cake and as you'recutting you have to cut through it it'll break if you use a mixture a fondant andgumpaste you'll be able to cut right through itbut it stretches a little bit more it's a little bit harder to work with if you're a beginner in cake decoratingso to begin with I'm gonna roll out the paste and I meando this smaller border first so I want a piece that's maybe about ahalf inch in diameter anytime you have any leftover just put it in a bag to keep it sealed I've got a little puff with cornstarch and I'm just going to lightly cornstarchthat mold and then I was gonna dump that right out net weight doesn't really fill thecavities okay this isn't a really large mall house so I don'tneed this rope to be very big I'm just goingto follow the contour the mold alright men have a little bit of Crisco or somesort of a vegetable shortening handy put it onyour fingers and just push that into the mold and use both hands what I like to do is II joke about building a little mountainrange in the middle but that's exactly what I'm doing I'mpushing it to the outside edge and then pushing any excess up and I'm gonna be cutting that ridge of in makes it easier to cut off if it'sall gathered in one place remove any excess so it doesn't have to be perfectly tothe edge yet right now my my focus is to get rid ofthe extra so many use a palette knife and again alittle bit a shortening and this will help cut through thatextra a fondant gumpaste mixture now star in thecenter of the mall not on the end if you start on theannual poll all the product out of the mold so always start in the center and I'mnotice some holding the top with my fingers and I'm holding it in place as i cud of just follow the little knots all the axis that'll come off ifyou're right-handed like I am just turn the mold put a little more shortening in go inthe other direction of tear a little bit more shortening I'mnot using a lot just enough so that it doesn't stick to my fingers and now I'm pushing it down flush withthe edges are the mold he completely filling that in and I haveno excess pace to worry about now because I've cutit all off there that's all push down I can rollover to make it may seem even and these will pop right out I don't know if we can get a good close-up shot about mold you cansee the detailed if you're not happy with the detail onthe mold it's as easy as putting it back in themold and just pushing it down again with yourfinger can you be sure you get all the details Mary go lips the be able to see all the detail inthat mold okay so both these arm also be done the exactsame way the larger a lace me band and thenarrower and then we're going to attach it to thecake so I'm gonna move the cake over to the side here and this little band is going to go on thetop tier around the top I like to use a hammarker a lot in cake decorating because it can ache and make a markexactly where I want something to sit on the cake some basically going to measure here andI decided where I want the top of my decoration to sit and I've already adjusted this littlelever right where I want that to be so I'm just going to make a couple very very tiny marks that you'll never see especially oncethe fun is over it but this will guide me as to where this has the lineup so I'm going to then flip this over and I'm in a wet the back this is just the water brush or you canuse a little paint brush with some water don't make it to where he just wanted anap and that will work like a glue and itwill stick this gumpaste fondant mixture right to the cake okay now the other important thing is that wedecided earlier that the back at the cake was where my toothpick was so I'm gonna start by decorating thefront of the cake so I want this peace to be right squareon the front so they'll be no seams in the front of my cake so I know my front is right here andthat's where I'm going to start minute but this write-up you can seethat it will stick rate to the cake and I'm going right up to my littlemarks there and just gently push in on the cake income so I have one done now I wouldmake a second one and I we do the same thing around theback and then my top border will be will be in place and then we're going toparalyze it and we're gonna do a bottom border okayso I've used the same old and I've molded the wider a-bands aplace just like we did the first ones rightcut them flush and I pressed them down am i on molded them so these are goingto go at the top of the bottom tier to reflectwhat we did at the top tier so only use the same method I'm gonnause my water brush at the top and then just a little bit on the bottomedge doesn't take a lot and I know the back at the cake is rightback here and here's my front so I want to getthat peace right on the front of the cake okay and just press that in place and I've gone ahead and made severallove these pieces so that I can do the whole cake now when you when you want to make surethat it's really pressed on you can add a little bit ofwater just push the edges in I will help it stick okay we're gonnaflip this one had some water to this peace and I'llshow you how to join two pieces together alright so we're going to start right atthis age I like to make sure that I have been nice square edge to deal with handelman attack right up to that age there pressed him in place and then whenyou get down here you can just use your fingers and pullthem together just pinch the top in relief from a distance when thiswedding cake is sitting on a table at a reception you're not going to notice those joinsand almost any wedding cake that has molded pieces on a is going to have these little joins somepeople put a little flower something there to cover but I really don't think it's adistraction at all so that's how the second the layer is done and we would go aheadwe would do the back as well so now you have the the top decorationson your top tier in your bottom tier done now we're going to mold the rose layerfor the second one and this is the Karen Davies pipe roseborder this is done the exact same wayincidently if you have trouble on molding any of these if your phonethen is to softer your gumpaste fondant mixtures too soft um you can put them in the freezer formaybe five minutes and popping out and they'll come right out usually if you put a little bit of cornstarch in them first and then dumpit out you'll be fine so I just made that longenough to fit put a little shortening on my fingersand again I'm going in from both sides making that little mountain in themiddle and then put a little bit shortening ona palette knife or a its or little sharp paring knife andmake sure to hold it as you cut toward yourself I guess that's why use a palette knife Imay have cut myself too many times yes very in fact years of okay and then just fill that very end there I roll it on the back to make sureit's flat and that way when I put it on the cakeit hears directly to the cake and i got a nice flat surface and then pop that out and that is nowready to go on the cake and I have some others all made aheadwhen you make them ahead just put him on a board and put theminside over large a SIP lock bag and then we'll staynicely flexible same process we're gonna flip these over at a little bit a water look for the front of my cake which isright here hand I'm gonna at that border right likethat hand we're gonna go ahead and add asecond one and you will notice that she designthese malls so that when you put an end to end theysorta interlock so you actually can't see the joined very clever design I really like karen's products and willput the third one on shrimp will go in this direction pushthat radiance what fits under the other one there we go hair how easy is that okay so we know we have our rose border doneand now we're going to move on and we're going to do the bottom border on each ofthese now we're going to make the border thethis is the GSA rose border mold and we're gonna molethat for the bottom up this year and the bottom at the top tier now thisis a small mall that's very thin and it's more delicate so this mall willhave to be put in the freezer for about five minutes after you I'm you put the paste in itnow this time you don't need to corn starch this at all just again but make a little rope oh you're a pace to your gum pastelittle shortening on my fingers so I can push that in and you can I'm going from both sidesinto making sure that that's really pushed in well so that the little roses in that moldget filled out NK sure there's a little shortening ontheir it start in the middle and work your way to the outside edge of there scanner push all that Creighton make sure that's all inside the cavityand that's nice and flat now from here I would pop this in thefreezer for three to five minutes and then you'll be able to on mole thatand the look just like this I did a couple had a time okay so we'llput that aside now to put these on the cake it's thesame process except this time so that I don't have tofiddle with these any more than necessary and chance breaking them even though I could piece them togetherthis time me to start in this from the cake again and I'm just going to use my waterpressure and I'm in a brush maybe a quarter to an eighth of an inchof water up the site at the Cape it's better to do lesson at a little bitmore afterwards if you need to and I'm squint place that rate in the front right upagainst the cake that's my little rose border and will doone here need whole piece this time I so wanna come right around to themiddle of the pack so that's how you would do the rose border and I would repeat thesame exact process for the bottom of this tier so once youhave all your borders done then your cake is basically decoratednow we just need to Pearl I summer these make them pop sir to get the the details I'll asmall showing and then we're gonna put a bottom drivenand we're gonna have the flowers you