Frequently Asked Questions – Cake Decorating DVDs
We've compiled a list of frequent questions, tips and hints to ensure you are successful using our DVDs. If we haven't answered your question below, feel free to contact us
Q. I purchased both of your tutorial DVDs and am wondering where you got the plexiglass looking circles that you use to ice the cakes? Did you buy them precut or had the cut? Also, what material are they made from?
Q. I understand the process of making sharp clean edges when icing my cake, but how are sharp nice edges not lost once I would put on the fondant and let the cake sit at room temperature during the event? Also, does Mrs. Heap put on the fondant on a frozen cake, or just refrigerated ?
Q. What size bakery box would you use for the 8 inch round cake and 8 inch square cake you demonstrated on in the first DVD?
Q. In your cake decorating DVD you mention freezing cakes. I was wondering how long you freeze your cakes before you apply the fondant? In addition, how long do your cakes have to sit out before wetting the sides and applying the fondant?
If you have to fondant it right from the freezer then you want to freeze it until the buttercream is hard - about 15 minutes. If you leave it in much longer the cake will become too cold and when you take it out it will condensate and make your fondant very sticky.
In regards to the second question about how long the cakes should sit out before fondanting or wetting the sides - generally you can fondant the cake right away. If you take let the cake sit out for a couple of minutes, it will naturally condensate and you won't have to wet the sides. If it is very cold or dry out, you may have to dampen the sides.
Q. From time to time, after fondanting my cake and leaving it out overnight, I find I will have a air bubbles in the fondant and it basically ruins my cake. Could you possibly tell me what I am doing wrong?
What is probably happening is that since it is being left out over night- the cake is coming to room temperature and possibly releasing air bubbles, causing the fondant to bubble. There is really nothing you can do at that point, other than popping the bubbles. You may want to try reducing some of the air in the buttercream by using a spatula and mixing it by hand. You may also want to do an experiment and try the same process with a smaller cake that would fit into your refrigerator.
Hope this helps!!!
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