Hi there! No, the fondant should go on top of the buttercream =)!

Just put shortney on your acrylic before you wrap it with press and seal . When you ready to remove it hold the press and seal with one hand and try to slide the acrylic it should come off easy

⁰​@@zacdi333

Hi there! No, I would not recommend this method with whipped cream frosting. It is not stable enough and I don't believe it will harden enough for the acrylic to set.

@@SweetPassionCakery many thanks for your promp reply.

Awww thank you!!!

No, I don’t think it will. I don’t think it whipped icing will get hard enough.

We rested gumpaste in side of a real bowl the right size, then once dry we decorated with more gumpaste pieces and painted. The stamp is actually a stamp of "giberish" haha from Amazon. here is a link to it! www.amazon.com/gp/product/B004QI88ZQ/ref=oh_aui_search_detailpage?ie=UTF8&psc=1. it literally says nothing really....haha. but looks great!!

@@SweetPassionCakery that’s great! Thank you for your reply! Also, what silver did you use to paint on, and how did you do it (did you mix a silver dust with vodka)? This cake is awesome!

half and half should be good

the mat I use to roll and cut on is a self healing mat: such as this: www.amazon.com/AIRGAME-Non-Slip-Rotating-Precision-Scrapbooking/dp/B09BW3JR85/ref=sr_1_7?crid=1PMY4PCZXC2A1&keywords=self%2Bhealing%2Bmat&qid=1681667116&sprefix=self%2Bhealing%2Bmat%2Caps%2C91&sr=8-7&th=1 i also use a an acrylic quilting ruler, such as this: www.amazon.com/Zoid-Reversible-Measuring-Quilting-Slip-Resistant/dp/B0B4BQQLSG/ref=sxin_16_pa_sp_search_thematic_sspa?content-id=amzn1.sym.c8697a08-4071-4b95-a6c6-18057bcdb898%3Aamzn1.sym.c8697a08-4071-4b95-a6c6-18057bcdb898&crid=1BKVS4VRQOOQT&cv_ct_cx=quilting%2Brulers&keywords=quilting%2Brulers&pd_rd_i=B0B4BQQLSG&pd_rd_r=252d5867-4e74-4e5c-be05-ee383e3c867f&pd_rd_w=BxQF1&pd_rd_wg=Gtu12&pf_rd_p=c8697a08-4071-4b95-a6c6-18057bcdb898&pf_rd_r=M74GGQFJ55PMNYWGRM84&qid=1681667222&sbo=RZvfv%2F%2FHxDF%2BO5021pAnSA%3D%3D&sprefix=quilting%2Caps%2C81&sr=1-4-364cf978-ce2a-480a-9bb0-bdb96faa0f61-spons&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyVjRYT1ZDWTNQNFNMJmVuY3J5cHRlZElkPUEwMjcwNTczTUkwV1UzSUhOQlJTJmVuY3J5cHRlZEFkSWQ9QTAzNjI2MDEyOFFWSTg3NUQ2MkdBJndpZGdldE5hbWU9c3Bfc2VhcmNoX3RoZW1hdGljJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ&th=1 hope that helps and is what you are asking!

sometimes when we don't take the top off until the next day it's a little harder and takes some chunks off....we try to remember to take the top disk off before we are done for the day, it needs like an hour or two before you take it off. see if that helps!

@@SweetPassionCakery thank you❣️❣️

Does it come loose while icing your cake or just in general? To start, are you sure you're not getting any vegetable shortening on the sides of the acrylic? Maybe you're spreading the vegetable shortening too close to the edges? Second, make sure you pull the press n seal super tight. We've also noticed that older press n seal won't always stick as well.

@@SweetPassionCakery Thank you. It comes loose while I am icing the cake. I see now that I am putting the vegetable shortening too close to the edges and I am probably getting it on the edges of the acrylic too. This help me greatly, so thank you so much!

You can definitely do it with cream cheese frosting, however it will not hold up as well (cream cheese frosting gets soft pretty quickly). I would not also not recommend cream cheese frosting if you are going to cover the cake in fondant.

Hi Angela! While you can definitely can do two pieces, we stick with one long piece for every panel. We've even paneled 12" rounds with one full piece. Yes, it's a lot of rolling and you need to have a large board/acrylic under the tier to give you enough space for the roller & cake but it looks great when it's done!

@@SweetPassionCakery thank you so much for replying. I will give it a go in one piece. Just feeling a little nervous about it. thank you !

Hi David! In that case we would do what we call a "double acrylic" approach. We would have a matching acrylic (or foam board if we didn't have a matching acrylic) on the bottom like normal BUT we would then add another slightly smaller foam board on top of that bottom board. You adhere the smaller board to the bottom board with a little dollop of buttercream (or double sided tape) and then stack and buttercream the cake like normal. Then when you're done you pop OFF the bottom acrylic/board and you are left with the smaller board underneath and a full buttercream border. So if I was prepping a 6.5" cake, I'd be using two 6.5" acrylics (or you can substitute an acrylic with a foam board) and one 6" foam board that the cake will ultimately sit on if that makes sense?

@@SweetPassionCakery yes it does. Thank you!

You can put tylose in your fondant to make it harder, this doesn’t always work the best but it’s an option. You can color your gumpaste and fondant to match the best you can… the hat top does stay hard best as full gumpaste though…you can always just use fondant and put a thin cardboard support underneath also. Hope this helps.

www.amazon.com/gp/product/B009O0ZQDS/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1.

this is the one we are currently using and I like it! I've tried a number of extruders....they all are lacking in some area....but this one you can buy a drill attachement for it! works pretty well...I put the link on amazon to both.

www.amazon.com/gp/product/B07CH44XGS/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Thank you! We leave the foam board under the cake, we use what is called "gunge" to adhere to the drum or base board. You take a little fondant and mix with water to make a paste, spread that and put the cake on top. it will dry very secure! hope this helps.

We use a steamer and steam all cornstarch off at the end!! For all cakes also.

The hat I cover in fondant, the top I cut in all gumpaste, and the tassle I put maybe just a touch (1/4 of the amount) of fondant to make it easier to wind through the extruder....hope that helps!!

Hi Tina - no, for swiss meringue buttercream, you cannot use meringue powder as a 100% substitute! However, you can use the egg white containers (instead of cracking each egg) and add a little meringue powder to help thicken it more quickly. =)

@@laurenvicari4932 thank you.

Wonderful!!! I am so happy to hear you love them! I don't know what we would do without those boards!!!

where do yo u buy these boards?

@@willietop www.cakethings.com - and we use discs that are .5" larger.

@@SweetPassionCakery Intended to purchase two cake boards…3 bucks & change, total…great price…but shipping was $19.88…for 2 flat boards (6&8”) I’m in the US, so that’s just ridiculous. I cleared my cart.

@@cakerbaker9965 Yes, prices and shipping on things have gone crazy!! You can also use 2 acrylics, one on the bottom, one on top. use a cardboard and attach it to the bottom acrylic with a little buttercream. then when all finished just use a palette knife and remove the bottom acrylic.

Sure you can call it a crumb coat! It's the first coat we put on the cake and not only almost fully ices it, it seals in the crumbs =).

Thank you! It's a clay extruder! www.amazon.com/HEVERP-Stainless-Extruder-Fondant-Decorating/dp/B072MJQYWS/ref=sr_1_5?keywords=clay+extruder&qid=1649598725&sprefix=clay+ex%2Caps%2C56&sr=8-5 They have lots of different kinds! but here is a link for one.

@@SweetPassionCakery thank you!

Hi Padme! If you pull the press n seal taught then there will be no wrinkles. However, there definitely is a little bit of an impression on the top that you can get rid of by running a hot spatula/scraper over the top of the cake.

Yes, you can use gumpaste! The reason we used fondant is because gumpaste is more expensive than fondant so if we don't need to use gumpaste, we'll use fondant =).

you need to use gumpaste for the top of the hat to dry properly and be sturdy, the bottom part covering the rice crispies I like it to be softer if someone wants to eat the rice crispies also:) You don't want to eat gumpaste!

@@SweetPassionCakery thank you so much!!! It came out perfect! Wish I could post a picture. But feel free to look for it on IG @Joifultreats Thank you again!!

To start, I definitely find that my top gets stuck more if I don't give the cake enough fridge time (maybe try letting it sit in the fridge a bit longer)! Once my buttercream has had enough time to set, the top comes off much more easily. Are you using swiss meringue buttercream? We have not tried this method with any other buttercream so, if you're using a different recipe, it's possible it's not setting hard enough. Yes, you can also try adding more shortening. I'm normally able to pop the acyrlic off with the press n' seal still on the cake. Then i can lightly take the press n' seal off.

@@SweetPassionCakery thanks for the quick reply! I left it overnight the first time and about an hour the second. I used Swiss meringue buttercream but I’ll give it a few more tries! Thanks!

welcome!!! glad it was helpful!

Hi Malissa! Great question. We generally don't get the foam cores with the holes... here's why we've personally landed on that. For our normal 3-4 tiered cake (that require a central dowel), we just hammer a pointed dowel through the entire cake and it goes through the foam cores PERFECTLY. It's super easy and not a struggle at all. And it keeps the dowel very snuggly fit into the boards. The holes are more necessary if you already have a dowel secured to a board (which we would do for larger cakes, or cakes that have to travel a longer distance, etc.) and you are lowering your tiers over the dowel. If we have a cake that requires that method, we buy the foam core boards with the holes in them specifically for that cake. We also tend to use all 1/2" thick boards for those cakes given that they tend to be higher end, etc.

the reason I usually use royal icing is that I do the hat about a week to two weeks ahead of time and royal has ingredients that don't go bad and buttercream with buttercream would get really yucky sitting out for over a week.

it's a Cakeheads scraper and unfortunately I think they are sold out right now and back ordred:(