As we progress down our caking path we are constantly looking for ways to improve what we already know. Sometimes learning something new can take quite some time to master, however I am willing to bet that this technique will take mere hours to master.
YES… mere hours…
I hear you saying it now:
“What could this miracle technique be?”
“How can I possibly get razor sharp edges so easily?”
“There’s no way that it’s that simple!”
I know you’ve seen them, and I know that if you’re anything like me (and well let’s face it, cakers are one in the same… crazy ;)) you drool at the site of a razor sharp, 90 degree cake edge!
Don’t get me wrong, there is a time and a place for nice soft, rounded edges, however a crisp corner instantly elevates your cake to a whole new standard.
This technique will not only save you time, money and your sanity, it will set you apart from your fellow bakers!
What is it? What have I been psyching you up for?
Paneling!… but not just paneling.
Upside down paneling!… GASP!
Many decorators tend to use the paneling method, but with a basic paneling method you have to ensure that everything is absolutely perfect with your crumb coated cake.
There’s a little more forgiveness in the Upside-down method and you are less likely to end up with jagged, ripped edges from a dull blade.
What you will need:
- Chilled prepared cake, filled, crumb coated
- Fondant (enough to cover your desired cake size)
- Large rolling pin
- Your favourite blade (I use box cutter blades)
- Soft/flexible measuring tape (fabric measuring tape)
- Pizza/pastry cutter
- Clear flexible cutting board
- Extra cakeboard, 2 sizes larger than the tier you are covering
- Piece of tube (PVC or Metal pipe) approx. 8″ long
- Turn table
- Water/Glue and a brush
How you ask?
Roll out a piece of fondant slightly larger than the top of your cake.
- Lightly wet the cake, top and sides.
- Place the rolled fondant on top of your cake, using the palm of your hand, or a smoother and secure it in place.
- Take a your clear cutting board and place it on top of the cake and then place your extra board.
Now the most difficult part of the whole process… DEEP BREATH!
- Place your hand firmly on top of the board
- Slide the cake to the edge of you table, and place your other hand on the underside of the cake
- Pressing your two hands towards each other (like you are going to crush your cake) gently, but firmly (yup, it’s a thing) turn your cake upside down.
- Using the sides of your cake as a guide, trim the piece of fondant the same size and the top of your cake.
- Move your cake off to the side.
Let’s tackle the sides!
- Kneed your remaining fondant until workable.
- Using your measuring tape, measure around the side of your cake (the circumference) and the height of your tier.
- Roll it into a tube shape, using your rolling pin, roll your fondant to your desired thickness into a long rectangle.
- Make sure you have rolled it long and wide enough to wrap around your cake.
- Take your blade and cut off one of the long sides of the fondant so you get a clean cut (careful not to lose too much width).
- Cut the length of the fondant so that it is approx 2″ longer than you need it.
- Roll the fondant around your pipe so that the straight edge is lined up with the end of your pipe.
Take your upside down cake and place it onto your turn table:
- Take your water or glue and lightly brush the side of the piece of fondant on the top.
- Take your rolled up fondant and stick it to the side of your cake making sure your nice straight edge is lined up with the turntable and the “bottom” (which is actually your top) of your cake.
- Slowly turn your turntable, unrolling the fondant as you go.
- When you reach the end of your piece of fondant ensure that it overlaps.
- Take your blade and cut a nice straight line from top to bottom, make sure to cut through BOTH layers of the fondant.
- Gently peel back the panel and remove the bottom piece of fondant.
- Add a little of your glue to both ends of your panels and gently press them to the cake.
- Take you smoother press your fondant to your cake.
- Once secured, take your blade and run it along the excess fondant using the board as a guide.
DEEP BREATH again…
- Sandwich your cake between your hands.
- Gently flip over, DO NOT REMOVE THE CUTTING BOARD YET!
- Check, by looking through the cutting board, that the side panel is secured to your top circle.
- If you find its not quite there yet, flip back over and using your smoother in those areas gently rub, and recheck.
- If it is nicely sealed, gently peel back the cutting board and…
VOILA! You’ve done it!!!
It seems like a long process, it seems like it might be too much of a challenge, however I have given you very thorough, step by step instructions.
Check out the video clip below of a Facebook live broadcast as I cover 2 cakes in no time..
***Fondant Panelling can be seen from 14:00-35:00 and again from 49:00-1:13:00***
The following video, from a previous Facebook Live recording, will walk you through the process from beginning to end. It is an interactive video full of answers to questions asked during the broadcast. However if something wasn’t covered or you have a question PLEASE comment below or on the Facebook post and I will be sure to follow up.
Get your ruler, your straight blade and get to flippin’ those cake… Really, you can thank me later!