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3 - 3D Dove cake tutorial -Birds 3D Dove cake tutorial how to make

3D Dove cake tutorial how to make


    3 - 3D Dove cake tutorial -Birds

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    Make a Fondant Cake Bow / Ribbon - A Cupcake Addiction How To Tutorial - YouTube !!! English (United Kingdom) English (United Kingdom)
    Hello and welcome to Cupcake Addiction's Puffy Fondant Bow Tutorial where I'll be showing
    you how to make this gorgeous and totally edible puffy fondant bows.
    Tools and equipment that we will be using today:
    I have just a small ruler. I have a fondant rolling pin. If you don't
    have a fondant rolling pin, a regular household rolling pin will do. But if you are planning
    on doing a bit of work with fondant in the future, these plastic fondant rolling pins
    are fantastic. They stick a lot less than a wooden rolling pin or a marble rolling pin
    would and they're nice and small and easy to work with.
    I have a standard paintbrush. It's not a particularly expensive paintbrush. It has quite a fine
    tip on it. I have a standard sharp kitchen knife.
    I have a pizza cutter. You don't need a pizza cutter. But I find this to be a really good
    way to cut the fondant and saves ripping and pulling of the fondant.
    I have a [4-inch] cake board. I'm going to use this to rest my finished bow on. You don't
    need a [4-inch] cake board but you do need something to rest your bow in both as you're
    working on it and when you're finished. I've got a couple of cotton wool balls, just
    standard cotton wool balls and you will need two of those for each bow that you're planning
    on making. I have some water just in the shot glass there,
    just a little bit of water. That's going to act as our glue.
    I have a little bit of Tylose. If you haven't used Tylose before, it is a white powder and
    it's available at all good cake decorating shops. We add that to fondant to make sure
    that the fondant completely hardens when it dries. If you don't have Tylose to go with
    fondant, you can also use gumpaste instead which you wouldn't need to add anything to.
    If you don't use the Tylose in the fondant, the fondant won't set properly and you won't
    get the same sturdiness out of your puffy bow.
    I have a cornflour shaker so it's really just a coffee chocolate shaker which I've filled
    up with a little bit of cornflour. I have my golf-sized ball of pre-colored yellow
    fondant which I have on a snap lock bag. Always get your fondant in snap lock bags, never
    in cling wrap or cling [foam] because this dries it out. The snap lock bags are the best
    option for storing your fondant. So let's get started.
    First of all, I'm going to prepare my surface. So I'm just going to give myself a bit of
    room out of all these...away from all these tools. You do want a little bit of room to
    work with here because we are going to be rolling that fondant out.
    So we'll take our ball of fondant out of the bag, as I mentioned, just a golf-sized ball.
    I'm just going to make a well in the middle and I'm going to take a pinch of Tylose. So
    just a pinch between your finger, sprinkle it in and just knead that for about
    seconds
    until that Tylose is all worked in. Quite easy. Now with this fondant, what we want
    to do is we want to roll it into a nice ball shape. This is how you should always start
    working with fondant, in a nice round seamless ball. It just helps to get a (Inaudible
    cracks out of the fondant. Now before I finish rolling up, I'm actually going to roll it
    down into a bit more of a sausage shape. Alright, we're going to sprinkle some cornflour,
    not too much, just enough to give us a nice covering. And I'm going to put that fondant
    down, and just rub it around in that cornflour to give the bottom of it a nice even coat.
    Now the reason I rolled it in to a sausage and not a ball is because we're going to make
    a rectangle shape. It's just a bit easy to get a rectangle out of a sausage than it is
    to get a rectangle out of a ball. So you can see I'm just taking that fondant rolling pin
    and I'm just rolling it back and forth. I'm making a nice long rectangle.
    Okay, so we've rolled our fondant out. It's about the width of
    a little bit thicker. But you don't want it to be too thick because we want these bows
    to be as fine as we can. What I'm going to do with my measurements:
    when you're measuring for your bow, take into account the size of the bow this way. You
    want to measure a piece. Your starting piece will be twice the length. So this one here
    is about 9 centimeters and that will be about an
    centimeters length that we would start
    off with. You can make them any size you like. But just bear that in mind that your finished
    product will be half the size of the length of the fondant you start with.
    Now I'm going to just roll a nice straight edge or just cut a nice straight edge along
    there. My piece of fondant is about
    centimeters long so I think that's a great starting point
    for my size of my bow. Now if it's
    centimeters long, I'm going to make it...I want my finished
    bow to be about this wide. I'm going to give it about an extra centimeter on the width
    that I want my finished product to be. I will show you a while shortly. Beautiful!
    Now while I'm here, I'm also going to take another... cut another strip. And it's just
    going to be this ruler length, ruler width wide. Beautiful!
    While we're not using this fondant, I'm going to pop it underneath that snap lock bag just
    so it doesn't get too much air getting to it. Alright, now I'll just cut my edges nice
    and neat here. This fondant (Inaudible 05:30). Okay, now with this bow, we turn it over so
    that we're working with the back that's got the cornflour on it. We take a little bit
    of this water on our paintbrush, just a little bit. Less is more with the water, so one dip.
    And you just spread that water out along the edge and the same for this other edge. If
    you do use too much water with fondant, you are headed for disaster. A little bit acts
    as a glue and a lot will actually eat through the fondant. And it will cost it to not stick
    properly and you'll find that your whole structure falls apart.
    Alright, so what I've done now, I've just folded over a little...about a half a centimeter
    border on both sides of my long edges. Now I'm going to take my
    Try and get 2 that are about the same size. You can tear them off if you need to just
    to look good. And I'm going to sit them in the middle of what will be my puffy bows.
    A little bit of water in the middle which would be our glue. So I'm going to hold that
    cotton ball in place, I'm going to fold that bow over and I want to secure to the water
    this edge here but I want to secure it inside that half centimeter border. It will just
    help be a little bit neater. So we do that for both sides. You can already see I've got
    a nice little puff going on there. Now I'm going to take this additional length that
    we've cut. And I'm going to just cut off a piece, about half the length,
    for this one. But if it's a bit too long, it's not a big deal. You can just trim it.
    I'm going to take my water and I'm just going to spread my water down the length of it there.
    Alright, now this is where it gets a little tricky so stay with me. I'm going to lift
    that bow up. I'm going to place it in the middle. And then I'm going to pull this side
    down and pull this side up. Meet them in the middle. Try to get as much cornflour off your
    hands. Now as I lift the bow up, I'm going to squeeze it. And as I squeeze it, you can
    see that lovely puffy bow forming. You can feel free to work it a little bit with your
    fingers. Alright, now at this stage, while I'm holding
    it. I still got a nice little stable back to hold on to. I'm going to take my knife
    and I'm just going to put 3 nice little marks there,
    the back, I'm just going to take this little extra piece, I'm just going to cut it off
    with a knife. Do be careful. I probably shouldn't be cutting towards myself but... Alright,
    so just neaten that up a little bit at the back. You'll always have a bit of a seam there
    but it's alright. Back's generally up against the cake. I bit of cornflour on that one,
    so we're just going to brush that off. But don't you worry if there's a little bit left,
    we can get our brush later and fix that up. Alright, so that's the main part of our puffy
    bow. Now I like to sit mine up like this to dry.
    And as I mentioned, you can just work with the tops there. You do want to remember to
    leave enough gap at the top there because once you're finished, once this is completely
    dry, you're going to want to pull those 2 cotton balls out with a pair of tweezers.
    So just make sure that you've got enough of an opening. You can see it's still quite flexible.
    So if you want to lift it up, if you want to change the amount of puff that you've got,
    you know, you can really work it to see how puffy you want it and how stubby you want
    the sides. Now I've still got a bit of fondant left so
    I'm going to make the lovely little bow tails, or little bow [hands], I suppose you call
    them these little bits. Just roll that back up. A little bit more cornflour. I'll roll
    into the sausage again. Just roll it out. Okay, there's no exact measurement for this.
    I would make them about the same width as that middle piece. We don't want them quite
    as wide as the bow. You definitely want them to be a bit thinner than that but so long
    as they're both roughly the same. Okay, see how well that pizza cutter just
    chops through there? So I'm just going to even up my ends so that I've got the same
    with the fondant. Now that piece, I'm just going to cut it down
    the middle. It doesn't have to be exact but as close to the middle as you can is good.
    I'm going to take my knife. And I'm just going to cut my little tails...like so. Lovely!
    Alright, now we're going to take our water once again and I'm just going to put a little
    bit at the top of this one and a little bit at top of this one.
    I'm going to go back with the little board that I'm drying them on. I'm going to place
    them down on the board. Now when I place them down, I want to overlap. See how I'm overlapping
    them just a little bit? This will actually form the base so you will be able to pick
    this whole bow up and move it around. I'm going to take my puffy bow. Make sure
    that I'm happy with the puff and everything. And then I'm going to sit it down. And as
    I sit, I'm going to push it down so that it actually sits nicely on those tails.
    Now the trick with the bow is you don't want it to look too stiff because bows aren't.
    They're quite fluid. So something like this is fantastic to actually
    rest the bows on because it gives you a little bit of a... I supposed somewhere for the tails
    to overhang. You might just use this for now or you can rest it on the edge of your bench.
    Now with this one, I love to [take] the paintbrush, just curl it up underneath there. You can
    see there, we're just giving a little bit of fluidity to that bottom tail. You might
    want to curl up one of those ends. Now as I mentioned, don't worry about that
    cornflour. Once it is completely dry, you will be able to take a fine brush or paint
    brush or something like that or just your fingers and you will be able to dust most
    of that cornflour off which will leave you with a beautiful finished product.
    Leave that one, I would say, overnight before adding it to a cake to dry. And then you've
    got yourself a beautiful puffy fondant bow. Thanks for watching! *** *** Miniature Violin - Polymer Clay Tutorial - YouTube !!!
    hey guys today making miniature violin
    first wanna make a sketch like this in the right size and crack the main piece
    and then to the tiny bit of more party and flatten it leaving sort of a bump in
    the center which are going to use for giving the violin a slight curve can
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    paint and glue it on a piece of fishing line with place and get on *** *** How To Make Mini Fondant Cakes - YouTube !!!
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    our so I have enjoyed much now thank you for watching
    if you liked this video I would like to see more please click on the images and
    the in a video suggested also
    please do subscribe to my channel using the button on the bottom right hand
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    you can also visit my cake apply to my facebook page to see more cakes and
    ideas *** *** Stiletto Shoe Cake Tutorial Fondant Pillow Cake HOW TO COOK THAT Ann Reardon Cake Decorating - YouTube !!! English English Add subtitles/CC
    Welcome to How To Cook That I am Ann Reardon
    Today we are making a Jimmy Choo shoe cake. There have been lots of requests for a shoe
    cake tutorial and Lisa has been requesting a pillow cake every week since May so I have
    combined the two. I will show you how to make the shoe first
    and then the pillow.
    First thing you need to do is cut out your shoe template, that is available on the website
    howtocookthat.net there's a link in the description below this video.
    Once you have cut it out also cut an sole from some thin cardboard so we can use it
    as a support while the fondant is drying. You will also need to cut a couple of other
    things out of cardboard and staple them together where shown.
    Place a stack of books on a baking tray and using your template for the side profile of
    the shoe match them up to the right height and then open the cover of the top book and
    prop it up to the right angle using tissues or paper towel inside the book.
    Then take the cardboard sole and bend it to match the side profile of the shoe, set it
    up on the books and tape it into place.
    Take some non-stick baking paper and place that over the top so that the fondant doesn't
    stick to the template.
    Now to make your buckle, place some baking paper over your template and roll out a thin
    even snake out of black fondant. Then using a knife to help you bend the corners to match
    outer size of the template, trim it to the right size and join the two ends together
    in the middle of one of the sides. Then use an off cut to make the prong of the buckle.
    Then take a dry paintbrush and dust that fondant with silver luster dust on all the edges and
    then leave the buckle to one side to dry.
    Next to make our label roll out some white fondant really thinly, put your template over
    the top and cut out the rectangle shape. Next take a sharp pencil and trace over the letters
    of the logo pressing reasonably firmly. When you remove the paper you will be able to see
    a light indent that will guide you to where to put the letters. You can either paint them
    on using black gel food colour or you can use an edible marker to write them on.
    To be honest I had never heard of Jimmy Choo before making this cake, I just searched for
    expensive shoe brands and found one that I thought would look pretty on a cake. If you
    want someone who does know a lot about fashion and make up then check out beautiful Carah's
    channel, her channel is called Carah Amelie she has studied apparel design and cosmetology
    and has been a licensed cosmetologist for the last
    She has heaps of great get ready with me videos and skin care, hair and makeup tutorials and
    some creative hair ups. As always I'll put a link in the description below the video
    and I'll add one to her channel at the end of this video as well so, make sure you check
    it out and let her know in the comments that 'how to cook that' sent you over.
    Next roll out some black fondant to be half a centimeter thick and cut around the outer
    sole template line. After you've cut it run the flat edge of your knife around it to smooth
    off any imperfections.
    Roll out some cream fondant and cut the inner sole template size.
    Rub a tiny amount of water onto the black sole and add the cream sole over the top,
    if it stretches a little as you add it like mine did add your template back over the top
    and trim it to shape.
    Take your toe template and trim across the cream toes section and remove that bit.
    Line up your fondant sole with the sole that we made out of cardboard and put it into place
    so that it is going to dry in the right shape. Dab a little bit of water on the top section
    and add your label. Take the tip of a knife and gently make stitching indents across the
    top and base of the label.
    You can see here the sole has little crease marks in the fondant at the bend, if you want
    to avoid that put the black sole onto the support first and then add the cream sole
    once it is in place.
    Now to make the toe. This shoe uses snake skin, you can buy expensive
    snake skin texture mats but here I ma just going o use a plastic texture mat that I use
    for chocolate as well. You get all of these texture mats in the back of one book, whenever
    I mention them in a video people always ask what was the book and where did you get it
    from so I will put a link to that particular one in the description below the video so
    you know which one it is it costs about $8 for the book.
    Roll out your black fondant and then place a texture mat over the top and roll over it
    to make the imprint on the fondant, then remove the template. Then using the toe template
    cut along the top of the toe shape of it but leave the rest of it. Add it to the toe lining
    it up with the cream shoe lining. And then use your finger to smooth it down and around
    the toe and trim it off at the base.
    The top angle of the heel to match the base of the shoe angle so they can join together
    nicely. So to make that take a thin book and prop it open so that it matches to side profile
    of the heel that I have given you. Then add the heel template and double check the angle
    is correct and tape it into place.
    Roll out a thick snake of black fondant and then using the palm of your hand push down
    on one side as you roll to make it skinny one one side. Place it on the template and
    then roll it some more until it matches the shape. Use a knife to cut the angle of the
    top of the heel then mold to the right shape using your fingers.
    Do you know how much these shoes actually costs to buy? the real one I mean not the
    cake. Let me know what you think in the comments below how expensive is too expensive for a
    shoe and do you have a favourite shoe brand that you like to wear?
    Trim the end of the heel using a knife and then make an indent at the base of the heel.
    Next we are going to make the ankle strap roll out some black fondant add a thin layer
    of cream to the underside and then rub the texture mat on the black side of it.
    Using the ankle strap template cut out a long strip and wrap it around your cardboard support
    that is covered in baking paper. Then using the back of a knife make two indents near
    the end of the strap and add your buckle into place. Use a tooth pick to make a hole and
    then add the other piece into the hole. So that it looks like this.
    After a couple of days once those pieces are dry take a some black fondant and using the
    back of a spoon mix into a thick paste with a little water. Use the paste to glue the
    heel to the shoe. If you are in a hurry you can mix some tylose powder into your fondant
    to make these pieces set faster but that also means you need to work faster when making
    your shapes.
    Use something to support the shoe while it sets and leave it to set for an hour you can
    be work on your actual cake while you wait for this or if you are making it ahead then
    just take a break.
    Roll a snake out of black fondant and add it to the underside of the shoe where the
    heel joins the sole and smooth it around, then trim off the excess.
    Take a toothpick and poke it into the shoe on almost an upright angle. Then sit the cardboard
    support over the top.
    Roll out some black and some then some thin cream fondant. Using a tiny bit of water put
    the cream onto the black, then flip it over and rub the texture mat on top. Cut it out
    using the template.
    Use your knife to indent down the back in two straight lines and then use the very tip
    of the knife to make stitching marks down the middle.
    Add a little water along the base and put into place resting it on the card. Now I should
    have covered the card here in baking paper because my fondant stuck when I tried to take
    it off so make sure you don't forget to add the baking paper.
    Next to make the lower strap roll the black and cream fondant just like we have before
    but this time you don't need the texture mat because this bit is made out of satin. Cut
    out the shape and you can use a roll of card here or bunch of tissues might be easier.
    Rest the strap over the top and join it at each side using a little water.
    Repeat that process for the middle strap adding some tissues for support. Measure using you
    template to make sure they are the right size and then add the fondant strap dampening the
    ends with a little water. Carefully line up the edge and gently push it into place. And
    yes you guessed it leave it out to dry, now this fondant is only thin and it was a really
    hot day here so i was able to take the supports away after a couple of hours but to be safe
    I'd suggest you leave it longer. If you keep one of your strap off cuts you can use that
    to see if it is dry enough you can test it and see if it will hold its shape.
    Carefully remove the back support and then stack up some items to make supports of equal
    height to balance a ruler on. This is to hold the ankle strap in place while it sets.
    Then add some of your black paste and loop it around the back of the shoe, with the buckle
    on one side towards the back.
    You could leave this shoe just like that or customize it and add your own decorations
    like flowers or whatever the birthday girl likes.
    But we are going to continue to decorate it like the Jimmy Choo shoe, so to do that remove
    your other supports and using your template make your centre vertical strap just like
    we made the others. Slightly dampen the top of the strap and then the top of the bottom
    two loops that are on the shoe.
    Attach it underneath the ankle strap and over the other two loops. Now to make our razor
    sequins that decorate the shoe. Staring with the black cut a thin strip, segment it and
    cut one end into a point. Add a little water and gently place them onto the shoe. Make
    another layer that overlaps the first and then repeat that going up the shoe changing
    to blue then greens and then back to the black. Then we want to leave that to dry out, the
    longer you leave it the stronger the shoe will be.
    For the pillow cake itself bake 4 quantities of my red velvet cup cake recipe in a tray
    and then let them cool. Trim off the edges and then make yourself a square template that
    you can use, mine is
    Put a smear of cream cheese frosting onto the base and cut a square of cake and add
    it to the cake board. Add a thin layer of cream cheese frosting, each time you cut a
    square you are left with off cuts that you can join two of those together to make another
    square so you can use those for alternate layers. Use your knife to level them off if
    they are not quite even. Add another layer of cream cheese frosting and continue to stack
    the cakes up in this way.
    My red velvet cake recipe and the frosting recipes are all on the blog howtocookthat.net
    if you go to the shoe cake page which is in the link below this video I will link to all
    the recipes that you need from there.
    Keep going until it is around 8 cm tall. When we carve the top of the cake we want to come
    down just past half way down to about 3cm we don't want it exactly in the middle because
    pillows squash down when you put them down on something.
    Fold your square template in half and then in half again to make a smaller square and
    place that in the centre of your cake. Starting with the corners carve down on an angle down
    through the layers to the 3 cm level that we looked at not right down to the bottom.
    Then repeat that on each of the corners and then on each of the sides, cutting down on
    an angle just down to the
    Next use your knife to shave off thin layers of cake at a time to round off your pillow,
    we don't want hard angles. We don't want it to look like a rock we want it to look like
    a soft pillow. So round it up to the top. Then looking at
    your cake from above curve it in slightly at the sides. Not too much just a little bit.
    Now for the underneath, from just below that
    cake board at each corner and then along the sides.
    Next the key to making it look soft and pillow like is giving it some creases. Grab a pillow
    and have a look at how it sits and where the creases are. Using your knife take some chunks
    out of the sides to give it that look. If you don't do this your pillow will look a
    bit solid.
    Clean up all of your crumbs and then cover the whole cake in frosting and put in the
    fridge to firm up. I am using the cream cheese frosting on the outside here too, it is quite
    a soft frosting so if you are new to cake decorating I suggest you use one of the buttercream
    recipes on the website instead for the outside just to make it a bit easier for yourself.
    Roll out some fondant in the colour that you want your pillow to be and cut a long strip.
    Place it under one side and press it onto the frosting. Using scissors trim it at the
    corners and long the cake at the 3 cm level. Repeat that on each side and then cover the
    top of the cake in fondant, you can use a contrasting colour here or you could rub it
    with a texture mat you can use whatever you want to customise your pillow. Then use a
    ball of fondant to smooth out the fondant and push it into those creases that we made.
    Then run your finger along to find the edge of the bottom fondant and trim it up using
    your scissors.
    Next to make the edging you can do that by hand by rolling two snakes for fondant and
    twisting them together. Or you can use a fondant extruder with a plate that looks like this
    one. I will link you to where I bought this one online in the description below the video
    I have only recently bought one and they are very handy. You just roll out the fondant
    into a thick snake, place it into the tube, screw the end and then turn the handle and
    it pushes the fondant out. Then for this pattern I want you to twist the cord in opposite directions
    on each end so that it looks like cord. Then take some gold luster dust and brush it on
    using a paint brush. Add some water along the edge of your pillow and put some cord
    on using toothpicks to hold it in place while that water fuses it to the side of the cake.
    Then using the fondant extruder again fitted with the small circle tip squeeze out some
    thin spaghetti looking pieces of fondant , dust them with gold, twist the top and place them
    onto the corners of the cake.
    Remove your toothpicks. Then measure roughly where the shoe will sit and make a little
    indent on the cake, this helps the shoe sit securely but also makes the pillow look soft
    because if you put something on a soft pillow it sinks down into it a little bit. Then add
    your shoe on top and your cake is ready to serve.
    Thanks for watching, you can put your requests in the comments below and subscribe for more
    cake tutorials, chocolate decorating lessons and desserts. Don't forget to check out Carahs
    channel and tell her how to cook that sent you. Have a great week and I'll see you next
    Friday.
    [music The Boat Song by youtube.com/setsailtv] *** *** How to make mini fondant books for cake decorating How To Tutorial Zoes Fancy Cakes - YouTube !!!
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    if you liked this video I would like to see more please click on the images and
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    you can also visit my cake apply to my facebook page to see more cakes
    and ideas *** *** CAKE TREND ~ Ombre Fondant Ruffle Tutorial - Cake Style - YouTube !!!
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    all your creation *** ***


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