CAKE BOARD DESIGN: Water Effect with Isomalt

[@AsiaCoffee]

Isomalt is just one of many elements that you can use to take your cake to the next level! I share two more in this video: kzbin.info/www/bejne/e6CUYn-JfdNgnrs. 😉

[@BakeAngel]

I love the look of isomalt and it's definitely the most realistic way to replicate water on a cake board. Great job. Love this video.

[@AsiaCoffee]

Me too! Thanks for watching 💕

[@anashapiro4364]

Your son is adorable! Thank you for all these wonderful tips! You are so talented, and so kind to share your secrets with us!

[@AsiaCoffee]

Thank you for the kind words! I’m so glad that you’re enjoying my videos. Please let me know if there’s something in particular you would like to see!

[@aj-tk7tf]

Your channel is awesome!! I love your content and you explain everything so well. You have 100% inspired me to bake something ♥️♥️

[@AsiaCoffee]

I’m so glad to hear it! Thanks for watching! 💕

[@mariamuneer7961]

Good job

[@melissadollar6149]

You are so talented

[@AsiaCoffee]

Thanks for the kinds words and for watching! 💕

[@melissadollar6149]

@@AsiaCoffee anytime! You deserve to hear it. I'm new to decorating cakes. You make it all look so easy and you're tutorials are on point.

[@efisher93]

I agree with everyone else saying you're great! I do have a question: would fully lining a cake/spring pan and pouring the isomalt in the bottom be a little quicker and safer?

[@AsiaCoffee]

Thanks for the kind words! The method you described could work, though I’ve never tried that because I don’t own a spring pan. Have you done this before? I’m curious if anyone has any other thoughts or ideas.

[@asyaahmed1645]

You are so amazing aunty🥰

[@AsiaCoffee]

Thanks for watching! 💕

[@Taqsunis]

Your videos are great! I am learning to bake and I have a few questions I was hoping you could answer (they are not related to this video). I want to bake 6 inch 4 tier red velvet cake. First question: Would I need to use dowels? Or do you think I can leave them? Second question: If I use cream cheese frosting will it be sturdy enough to do the 4 tier? Those are my questions. Thank you

[@AsiaCoffee]

Hi! So that I’m understanding correctly: You’re making a 4-layer 6” round cake right? Not tiered, because that would be a different level/size.

[@Taqsunis]

@@AsiaCoffee yes sorry not tiered just 4 layers with cream cheese frosting in the middle

[@AsiaCoffee]

@@Taqsunis Cream cheese icing/frosting tends to be very soft. Make sure to thicken it up (usually with powdered sugar if the recipe calls for it). Be gentle as you stack and fill your layers and ice the cake. If you’re traveling with this cake, I would highly recommend using dowels or bubble tea straws (my favorite). Insert 3 in a triangle configuration. Best of luck with your cake!

[@Taqsunis]

@@AsiaCoffee thank you so much!

[@twistedsprinklescakes3750]

How do you attach cake to the board?

[@AsiaCoffee]

With this cake base, your actual cake wouldn’t attach to it necessarily. As mentioned near the end of the video, you would need to place/stack your cake onto a cake board BEFORE positioning the entire cake on this base. I hope this helps. Thanks for watching!