Quote:
Originally Posted by
bobwonderbuns
Now y'all have me intrigued!! I'll have to try this new method!!
Actually you can really move along fast with it....here's how I do it.
I trace the size of the pan onto foamcore board [once done, when you remove the paper, you can save and reuse the foamboards many times] and cut the board about two inches larger all around. I cover the board with plastic coated freezer paper.
Spread icing in a pretty thick layer [about 1/4 inch] to about 1/4 inch larger than the diameter of the cake.
I then cover this layer with plastic wrap and then lay a piece of waxed paper on top of the wrap.
Using a fondant smoother, "smack" the icing hard all over several times...this will help remove those air bubbles she is fixing in the video after the cake is iced.
Go all over it repeatedly smacking it pretty hard....the waxed paper just keeps the fondant smoother from sticking to the plastic wrap and dragging.
Pop the board in the fridge for about 10 minutes, then peel off the plastic....if there are any big holes smooth with an angled spatula.
Place your first layer of cake on the icing layer, the fill and add the other layers. I then spread a very thin crumb coat, then go right back around with my finish coat and smooth, removing any excess from the board.
Finally, spread the built up icing at the top of the cake [which is actually the bottom] toward the middle.
Chill the cake as long as you want....I often do at least 2- 3 hours....sometimes overnight.....then invert onto your cake board and peel off the freezer paper.....if any tiny bubbles remain, fill them with tiny dabs of icing and smooth quickly with an angled spatula.
I know this may sound like a lot of work, but really it is not at all....I can do a entire 3 tier cake in about 30-45 minutes....in between the chill times you can work on another project!
