Friday, October 2, 2015

Tutorial: How to make a little Girl Topper

Hello all!!!  I hope you are all excited about this new tutorial I am bringing today, this little baby is super cuuute and sooo many people has asked me how I made her.  You know how much I love working on cute cakes, those are my favorite cakes and the ones that make me feel totally comfortable with, I promise for next year I will try to make things that are out of my comfort zone, I am always great for the idea of trying new things even if they don't make you feel so secure But for now, let me keep on what I love to make: sweet little babies !!! Let's Start !!!

 I start with about 70  grms of fondant mix with  gumpaste (50/50). If you have checked my previous tutorials, you might know already that I love adding a styrofoam ball inside. 
There are important reasons why I do this: 
  •   it cuts the amount of fondant you might use so that makes the head not so heavy 
  • you can get a more rounded head 
  • the head can be attached to the internal body support and also glue it, which gives a  lot of more stability 
Note: check how I do it here on this previous tutorial 

I am marking where I would like to place the nose and the mouth so you can have a better idea where it should go. Nose is basically a tiny little piece of fondant in a more oval shape than rounded. 


Smooth the nose with the dresden tool and mark nostril with the smallest ball tool


For this topper I wanted a more cuter, sweeter look. You can achieve a different look just by the position of the eyes. Positioning the eyes so far apart, give the look of a more angelical look, too close together eyes give a more goofy look. (looks like that is a good topic to discuss on another tutorial). I am marking the eyes just for you to see it as a reference, you really don't need to do that, unless you feel more comfortable. Two little pieces of fondant to form the eyes, again more oval shape than rounded. Paint the eye lashes using a extra fine brush I use  000 or 5/0 

keep adding details for the eyes, making sure to put your pinkie finger somewhere where you can get some support and your hand will not shake that much. If by any chance you mes it up, clean it really quick with clear alcohol or vodka.  Using one  modeling tool , mark the mouth, you can also use a #12 round piping tip or even just a straw cut in half  ( get the idea) Please don't ever stop yourself from making something because you don't have the "Tool", check around and reinvent it with what you have!!! 

Put some color on her cheeks, white dots to bring some light to her eyes and cover her head with a piece of fondant, add the ears which should be one bit down from eye level


She is meant to have curly hair, so I rolled a piece of fondant, and pressed it in different parts so it can look waved.  Roll some tiny pieces of fondant to make some cute curls to place around her face. 


for the puffy piggy tail Roll two pieces of fondant  of the same size, cut some lines avoiding one edge, then roll it and separate the pieces a bit to make it look fluffier. Add half toothpick on each side of the head and glue the hair as sort of piggy tails,You can even add some little bows , i added some lemons. 


Time for the legs, roll two pieces of fondant, these are about 25 grms each, add some wooden dowels, make sure to leave enough to be inserted inside the cake, Set apart and let dry for a while. 

Add the shoes and make the arms. One of the arms is waiving so add a toothpick and let rest for a while. 


For the bottom part of the dress, I use a small styrofoam cone,  but if you have trouble finding it , you can always use rice krispie treat modeled into a cone.I cover the bottom of the cone, where I will place the legs later. Roll a large piece of fondant and fold it all around the cone so you can get the skirt . 


Take a little piece of fondant for the upper body, make sure to press your thumb on the bottom part so it can easily fit on the skirt. Make sure to add some extra details, I am trying to make this tutorial as simple as possible and the pictures a more as a reference. 

Bye Bye !!!! Hope you like it 

For a more detailed class and information, please check my class you can find here always 50% off 

Sunday, September 27, 2015

Tutorial: How to make a topsy turvy Cake

Before attempting making one  topsy turvy cake, please be prepared to feel a bit frustrated and even not to get the results you are expecting. Try to practice first before attempting to make this for a special event. But once you understand all this process, you will be so glad to know how to make a whimsical and super funny cake for a special occasion. Let's start!!!

Let's start with a good board. I use a 12'x12' squared MDF board,  I ask the nice guy from my local Home Depot to cut them for me. Using My ultra long ruler, I mark an "X" on the boar so I can easily find the center. I also use a PVC pipe for drinking water, previously through out washed with soap and warm water. And also a PVC Flange to insert in the board. There is no good cake structure, with out a proper structure !!! 

I drill a hole in the center and attach the flange, it has to be perfectly straight so the pipe is set perfectly straight. 
Note: Please make sure to cover all the PVC pipe and flange in saran paper, even though it is pipe meant for drinking water, I still hate anything non edible touching any of my cake. 

Once the board is built, set aside and start with the cakes. I ALWAYS  use a separate board for any of my cakes, I NEVER place any of my cakes directly on the main board or the decorated one. Before placing any cakes you HAVE to open some holes on each board, big enough that the PVC pipe can go through. 
Note: If you forget this step, you will be in trouble!!! 

For this design, I used 2 tiers. Bottom tier: 10", 9", 8" and top tier: 7",6", 5"  I own even pans and odd pans. I bake them this way because I hate trowing away soo much cake but you can make 10",10" 8" if you only own evens. Turn them up side down, so the larger cake is bottom and smaller on top. 

For this design, I used 2 tiers. Bottom tier: 10", 9", 8" and top tier: 7",6", 5"  I have  even size pans and odd pans. I bake them this way because I hate trowing away soo much cake but you can make 10",10" 8" if you only own evens. Turn them up side down, so the larger cake is bottom and smaller on top. 
It is time now to carve each tier so you can get sort of a trapezoid shaped cake (is that the name??LOL I m bad a geometry ) this step will make your cake look tapered. 
Note: I always work the cake upside down. Remember gravity will try to pull the sides of your cake down, your cake can split in half if you don't work them this way. 

and cover in ganache, you can also use buttercream after ganache, but all ganache is great and makes your structure sturdier. Drag the excess and use two boards to guide the spatula. 

Note: If your cake suppose to be flat on top, You can stop here and chill the cake,  make sure all boards have a hole to go through the center pole.   
(I missed this step while making this cake, sorry guys) there are 2 ways for making tupsy turvy tiers: Flat or with a transverse cut on the very top part of the tier. In this picture, My cake has a traverse cut, I Use my long knife to slice the topper part. Using the knife, I slice a bit  at 1/2 inch from the edge of the cake  on one side and then 2" from the other side and slowly i slice all the the way, from one side to the other. 

Measure the diameter of the cake on the wider part and also the height of the cake on the taller part, just to make sure you are rolling enough fondant (using a mixture of 50/50 fondant and modeling chocolate brings even better results) . Once is roll out, take a piece of PVC pipe or a tall enough rolling pin and roll the fondant strip on it, lift it and on your turn table, unroll it all around the previously wet cake, making sure it sticks on the wider part. It sounds complicated but is not, trust me this is the best way to cover a tapered tier cake. But you must practice!! and practice. I bet you got you fondant cake properly covered after at least 5 tries, right??
  Note: check how soft is the fondant, too soft it will drag down, too dry out will form elephant skin .

cover all around, making sure is really stick to the  cake on the wider part of it, use a fondant smoother to smooth all the fondant, cat all the excess from bottom, but leave the top as is!!!! wait for the next step 

cut a fondant circle, big enough to cover the topper part of the cake. Wet the cake a bit, lift the fondant and add to topper part, smoothing and pulling it to the edges. If your fondant is too soft, let it dry a bit. If you add some modeling chocolate it'll get firmer if you place it in the fridge a lit bit so that way is easier to lift. If you are afraid to lift it with your hands, then use a cardboard to help you lift it and place it on top of the cake. 

 cut the excess with a sharp knife or x-xacto knife, Wet the edges just a little bit and smooth the edges. If you are using fondant/ modeling chocolate combination, then edges will be able to smooth together and make the seems less noticeable. 

I use 2 pieces of sheet for making stencils or acetate sheet to smooth the edges. You need to work hard on this part. Use the fondant smoother plus the sheets. Always make sure all edges are really glued together.   

 It looks good after 20 min of good smoothing and work on the edges. 

ou can cover the lines where fondant meets by adding decoration like stripes 

Now it is time to stack , I don't carve anything on the cake to place the upper tier, there are different ways to make the sacking part , I use wooden dowels or sturdy large straws . 

Decorate your board and place the cake on it stacking it to the PVC pipe. You need to stack as any other cake: place some hollow dowels inside so the next tier sits on them. Before placing the next tier, measure and cut the PCV pipe so it will stay inside the topper tier and don't mess it up. You do not need to carve the topper part of any of the cakes to sit the next tier on it. They can be Placed on top of the other with no problem. Easier way.

My tips for tupsy turvy cakes :
  • Always use a good, dense cake. too crumbly cake will bring you many problems. 
  • Better to use buttercream or ganache as filling: forget about jams or any runny filling 
  • better to always cover in ganache
  • keep the cake at room temperature. condensation can make it soft  
  • never forget to get the holes done on each board 
  • i loove this way of covering cakes, it always work, but is not magic you need to practice. 

LOOOOVE you and hope I can see your own creations coming to life!!!!