How To Cover A Cake With Fondant The Krazy Kool Cakes Way

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[@PainfullyHotkward]

I like how you take your time with the long videos. I don't Like it when i look up a tutorial and the person takes out important Scenes so i really like how this channel is detailed and how you keep it real with the techniques :)

[@ohioladybug7390]

I love your tutorials. You make them look so easy (I'm sure they take a lot of practice). One thing I love about your tutorials is that they are precise and not a lot of unnecessary talking. Very professional!!

[@krazykoolcakes]

Wow! Thank you Deana! I really appreciate that! :) Means a lot! :)

[@tfm432011]

Out of all the cake videos I ave seen on youtube, yours are by FAR the best! They have helped me so much! I am 16 and have been doing cakes for about 2 years, and I love to watch your videos!Thanks!!!!:D

[@krazykoolcakes]

I know many cakers in Florida who suffer from the same trouble due to the humidity. Fortunately we are in a very dry climate and don't have that trouble. My heart goes out to you. :)

[@RADDYPLUSH]

I love this lady! I love all of her tutorials!!

[@krazykoolcakes]

brittany parsons Thank you Brittany! :)

[@SuhadShi]

Laura, I really appreciate this! Knowing how long it took me to get the grip of it I know a lot of people are going to be happy to watch this. I wish more people were as selfless as you are! It's not like you're doing it to gain more subs cause that's how you've been since you've started youtubing! I don't know you guys in real life but I love you and think you and your husband make a great team! My god bless you :*

[@krazykoolcakes]

YES!!! Glad you liked it!!! Thank you for being so kind! :)

[@krazykoolcakes]

Gracias Roberto por tus lindas palabras! Te lo agradezco mucho! :)

[@krazykoolcakes]

Haha! Yaneri! Ok, here we go! LOL. 1. I use cornstarch 2. I always have powder on my hands and then just swipe my powdered hand over the rolling pin to get it dusty. 3. My fondant gets sticky if I take a long time covering the tier. If it does, I just wipe cornstarch on the outside to absorb the condensation. 4. I get pissed off, give my hubby a dirty look, then I tear it off and start all over again. 5. You can mist your cake or you can smear a tiny bit of shortening on the sides. Love you!

[@krazykoolcakes]

Hi Gizmo, Glad you like the tutorial. The trick is to work quickly. You can't give the fondant a chance to develop condensation until it's totally covered. You will get condensation but it should go away quickly. If your fondant is sweating a lot, then you need to look at the environment you're working in. If it's very warm and humid in the room you work in, that is the problem. Our studio is kept cold so we don't get much of that. Rub a little shortening on the cake before covering to stick.

[@krazykoolcakes]

I keep mine refrigerated all the time. Before AND after. Not everyone does it this way but have found it works great for me. I would highly recommend not to use regular shortening. Regular shortening doesn't allow your icing to harden. Try and buy a shortening made from pure animal and vegetable fats. The label usually says "high fat ratio". I'm proud of you for trying again! :)

[@krazykoolcakes]

WE USE MANY MANY KINDS DEPENDING ON THE TIME OF YEAR AND TEMPS AROUND HERE. MY FAVORITE IS FONDARRIFFIC!!!

[@krazykoolcakes]

Thank you so much!!! So happy you liked it!!!

[@krazykoolcakes]

You are very welcome! :) I'm so happy you enjoy our videos. It's okay to be nervous. That's a GOOD thing. It'll make you be on top of your game. :) Remember to PRAY before you begin. God will help you with your cake if you ask Him to. I always pray before EVERY SINGLE project and He ALWAYS helps me. "I can do ALL THINGS with Christ who strengthens me!". Just remember that. :) God bless!

[@China3Cakes]

Hi Laura ,I absolutely love your tutorials. You are so talented and I have learned so much from you, I wish that I have seen this video yesterday before I cover for the first time a square cake. I iced the cake decently smooth and after I chill the cake instead of cover it I applied another layer of buttercream and it was a disaster, ball my buttercream was melting coming out of the borders, but I learned the lesson. Thanks again I look after you and your wonderful talent.

[@krazykoolcakes]

You're very welcome Kate. I'm so happy you feel you've learned from me. That means A LOT. It really does. Wish you could see the smile on my face right now. :) We rarely suffer from any condensation for a couple of reasons. We have a refrigerated air unit in our studio so there's no humidity in the air. We also live in the desert so the air here for the most part is very dry. We rarely let our cakes get to room temp before delivering. We attempt to keep them in the fridge as long as possible. :)

[@krazykoolcakes]

Hi Syrinthia, After baking I wrap my cakes in plastic wrap and keep them in the fridge until I'm ready to ice. I keep them refrigerated during the entire creative process. Even after fully decorated, they're in the fridge until delivery. I usually bake 2 to 3 days before delivery.

[@krazykoolcakes]

Hola Karina! Gracias por subscribirte! Que bueno que te gusta nuestro trabajo. Uso yo mucho la marca Fondx, y tambien Fondariffic. De nada! :)

[@marissahenriquez1707]

Thank you so much for this tutorial. I am a beginner decorator and mostly work with whipped cream or buttercream. Slowly starting to work with fondant. I have watched countless videos on how to cover a cake with fondant and this one is by far the best. I love the way you specified to "stretch" the fondant to prevent bunching. That's my #1 problem every single time. Now u know the solution and how to work at it. Thanks for all you're videos, btw you ad your husband are the cutest couple! ^_^ take care & Fid bless

[@krazykoolcakes]

You're very kind Marissa! Thank you! So happy you enjoyed the video. :)

[@waynetoutcheque8187]

im just starting fondant cakes.you made it look so easy.flipping the fondant over the rolling pin is a great trick.thanks so much

[@krazykoolcakes]

Thank you so much! :)

[@jonicenelson7814]

Your videos are SO thorough. I love it.

[@krazykoolcakes]

Nice to know you think so Jonice! Thank you so much! :)

[@krazykoolcakes]

Wow! That means the world to me! I'm so happy you are willing to try it and also so happy that you find them useful!!! Thank you for always being so kind! I appreciate and value your input! :)

[@krazykoolcakes]

You are VERY welcome! I refrigerate my cakes straight out of the fridge too. As soon as you take them out and you have the fondant already rolled out and ready to place on the cake, take a little bit of shortening and smear it on the cake (it should be rock hard). This will let the fondant stick. :)

[@griselsantos7354]

hello laura i love ur videos u have inspired me to show my friends and family members to bake and put fondent and everything i love u...

[@KatherinaPerezReposteria]

Laura thank you for your reply. So you refrigerate your cakes before or after they are covered with fondant, or in both cases? and if there is condensation, how do you fix it?

[@saherfaizi9401]

Hi Laura, Just want to tell you that i am the greatest admirer of your baking skills. You taught how to apply fondant to the cake in such a nice way that no one else could do that. I want to watch all your tutorials. Love you so much,laura. Stay blessed always😍😘🌹❤️

[@krazykoolcakes]

You're wonderful comment has made my day Saher! Thank you for the amazing positive feedback! It's followers like you that give us the gasoline to keep going! God bless you my friend and thank you for being so kind. :)

[@Juju4God]

This was the best video I've seen on how to cover a cake---so detailed--love it--thank you so much--loved your icing video also---I would love to see a video from the beginning of the cake mix--what pan--the entire process--including filling the cake and crumb coating--up to the icing video that you did. Thanks for all you do--love all your videos. Blessings

[@e8dazawk61]

wow this girl is insane I love love love her snd her tutorials thank you for putting these videos together easy to follow and understand. You take pride in your work and it shows. I am so inspired to try this thank you

[@krazykoolcakes]

Thank you Jayne! We appreciate that! Thanks for watching! :)

[@IvanaSaleri]

Con i tuoi video si impara tantissimo..grazie Laura!

[@MirlaIvette]

Just wanted to show my appreciation for all of the cake videos you have shared with us. I felt like a professional with this past weekend's cake practicing your methods lol. Sooo glad I found you on KZbin and into my cake world lol :))) You're the best!!

[@jenniferjohnsonellis2551]

You make this look effortless. I'm anxious to try it myself now.

[@krazykoolcakes]

Hi Ann Marie, You can definitely add decorations to your cake while it's cold. Whether you're applying with royal or just flat 2D fondant cut outs with water. You should have no problem. No need to let it go to room temp. That's when you can start having problems. :) Yes, you also put a little shortening on top as well. I never use SMBC so really wouldn't be able to tell you. If it hardens and crusts over like buttercream, it SHOULD be ok. But again, don't use it so not sure. :)

[@krazykoolcakes]

You are VERY welcome! Glad you enjoyed it! :)

[@krazykoolcakes]

Thank you Sara! :) We purchase all our fondant now due to time constraints. :)

[@NurseGreeneyesRN]

Girl, you know I've been anticipating for this video for such a looooooog time!!! When I saw your link I was like "oooooooohMyGosh YES!!!!!!" Thanks a million Laura!!!

[@Mzvandal]

I love your videos! SO many small things you show help me with shortcuts. THANK YOU!

[@pradeepgnp]

Laura, I really appreciate all your prompt replies to all my messages. I wish I lived in El Paso to have one of your mouth watering cakes. I have family in Houston but not in El Paso, I am visiting Texas for the Christmas Holidays. Looking forward to seeing more of your very very informative videos and learn more and more techniques from your expertise. Have a great Christmas.

[@krazykoolcakes]

Thanks Brandy. :) Never frozen, just cold from being in the fridge.

[@krazykoolcakes]

You're very welcome! :) Yes, I refrigerate both before and after. We never have problems with condensation because we live in the desert and suffer from very little humidity. Plus, we also have refrigerated air here in the studio and not evaporative air conditioning. :)

[@robertoalvarezalva]

Siempre produciendo videos que me gustan. Te felicito por tu imagiacion al crear estos videos. Gracias.

[@krazykoolcakes]

You're AWESOME! I appreciate you taking the time to tell me you enjoy my videos! Thank you SO MUCH! :)

[@juchjaju1965]

you guys are so awesome Thank you for being so nice and sharing God Bless you both!!

[@krazykoolcakes]

+Sara Solano Thank you so much Sara! Same to you! :)

[@krazykoolcakes]

I swear I felt like crying reading this!!! THANK YOU SO MUCH!!! :) Giant hug to you! :)

[@krazykoolcakes]

Thank you so much! I refrigerate my cakes overnight. If not overnight, then at least for a few hours before I cover in fondant. 15 min. in the freezer is not really "freezing", it's just chilling. For me that wouldn't be enough time to feel comfortable with because they would come back to room temp too quickly and I wouldn't want to run the risk of ruining the shape of my buttercream underneath. The coolness is not what's causing the bubbles, it's the fondant not being applied correctly. :)

[@krazykoolcakes]

Thank you Abigail! Glad you love my channel. :) You're very kind. Yes, we refrigerate after covering and also before. I only let it get to room temp. right before we deliver the cake. I just let it sit out for a little while. :)

[@TheBeccaFashionVlogs]

OMG I screamed when I saw this!!! Thank you so much, you are the BEST!!

[@krazykoolcakes]

HI Garth! You are so kind! Thank you! :) We purchase all of our fondant only due to time constraints. Making fondant is very time consuming. :)

[@berylpecku6302]

You and your husband are wonderful!! I love your work. Thank you.

[@krazykoolcakes]

That's very kind of you Beryl! Thank you! :)

[@krazykoolcakes]

That's wonderful Daisey! Glad you found me! :) Have fun rolling your fondant on your mat. :)

[@greencapricorn115]

I should've watched this MUCH sooner! Only the other day did I somehow figure out that I needed to spread out my fondant to avoid wrinkles, but as always I learned SO much!!! Thank you!!!

[@krazykoolcakes]

You're very welcome! :)

[@NappynHappy81]

Appreciate this very much Laura! I plan to try and cover a cold cake with my next order. I've tried it before but moved too slow so it got hard and wrinkled. I was so mad, lol! I'm also going to use your technique of having a larger cake board underneath the cake . Please know that these videos are appreciated. Thanks.

[@krazykoolcakes]

Thank you Jocelyn! I appreciate that. I don't like that either so I do try and provide as much info as possible. :)

[@krazykoolcakes]

You are very welcome! Glad you enjoy the videos! Thank you for watching. :)

[@krazykoolcakes]

Hi Sam, Yes, I always refrigerate the cake yet again after adding the 2nd thicker coating of icing on it. Many times, I leave it over night and then cover in fondant the next morning. If I cover in fondant the same day I ice, I usually wait at least 2 hours as this is usually enough time for the icing to get rock hard. If you want to try it, right before you cover your cake in fondant, smear or brush on a little bit of shortening on the cake so the fondant will stick. :)

[@krazykoolcakes]

Hi Walker, How thin or thick are you rolling out your fondant? What type of fondant are you using? If it overlaps on you, it's due to you not spreading the fondant out like a skirt at the bottom. Fondant basically does what we make it do. It does take a bit of practice. It took me a while to be able to get wrinkle free fondant. :)

[@meaganrodriguez8880]

Everything Laura does is so perfect and beautiful. Officially my go to channel for things like this from now on :)

[@krazykoolcakes]

Sending you a giant hug Meagan! You are too kind!

[@krazykoolcakes]

Thank you! Glad you liked them. :) Best pointer I can give you is if you are using 3" cake pans like we are, just make sure to fill up your pans a little more than half way. :) Never bake on the top rack. Try and use the middle or bottom racks and have them centered if possible. :)

[@griceldaleon2001]

You make it look 👀 so so easy. I'm not at the fondant level yet but so encouraged by this video. I'm still working on icing skills. Thank you for your channel.

[@krazykoolcakes]

Thank you so much for watching Griselda! I wish you the best with your cakes! :)

[@krazykoolcakes]

Hi Maria, If your fondant is sweating profusely after you cover a cold cake, that just means that the room you are working in is not cold enough and you have some or quite a bit of humidity in the air. The only way you can control your cake's sweating is fixing the environment you work in. Even in perfect conditions, like in our studio, you'll always have a tiny bit of condensation but it should go away in just a few minutes.

[@annmarierambo9417]

Hi Laura...thanks for your prompt response....I appreciate you taking the time out of your busy schedule! You said to put some shortening on the sides of the chilled cake. Do I put it on the top of the cake as well? Also, I have to attach fondant decorations once the cake is covered. Can the cake stay out at room temp so I can do that? I am planning on trying your method this weekend. Please say a prayer for me :) BTW....your work is AMAZING! Thank you!

[@krazykoolcakes]

Thank you Mrs. Pashe! I'm using a large silicone mat from Ateco. :)

[@krazykoolcakes]

I would highly recommend installing a refrigerated air unit in the room you work in. Make sure it is completely closed off from all the elements. If you can't do that, then quickly cover your cakes with fondant as soon as it's out of the fridge, and just let it sit there until the condensation dries completely. Hopefully it will dry, BUT, if you live in a climate that is extremely humid, then there is a possibility it may never dry. Hope that helps. :)

[@krazykoolcakes]

That is so awesome! What a great comment to read! Thank you much for sharing your accomplishment! :)

[@krazykoolcakes]

HI Shannon, I know how frustrating it can be. But we'll figure it out. :) May I ask what kind of buttercream you use? Are you using high animal fat/high fat ratio shortening. Make sure you are not using vegetable shortening. Are you leaving your cakes in the fridge or do you leave them out at room temp after you cover w/ fondant? What's the temp./climate like right now where you're at? All of these things could be a fact. Also, make your icing thicker, and don't overwhip. :)

[@krazykoolcakes]

Hi Clarissa! Glad you like the tutorials! I like icing my cakes cold too! Really the only way I do it! :) Do you keep your cakes in the fridge after you cover them in fondant? Are you building dams in between your cake layers before you add filling?

[@ciarawalker258]

Thank you so much! I've been doing cakes on and off since 2012 as a hobby. This is byfar the best technique. What a lifesaver :-)

[@krazykoolcakes]

You're very welcome Ciara! Thank you for the wonderful feedback on our tutorial! Glad you liked it! :)

[@ciarawalker258]

I loved it! I actually watched a few tutorials and literally regained confidence after doubting my abilities for weeks. I did this technique for all three tiers and had absolutely no problems. Even the small suggestions that you offer throughout your tutorials help in a major way,

[@krazykoolcakes]

You don't know how wonderful that is to hear Ciara! Thank you for letting me know it helped. :)

[@DeeHernandez]

Thank you Laura for sharing your talent with us. My question is since you roll out your fondant so thin, If your doing colored fondant do you ice your cake underneath with the matching fondant color?

[@annielavigne1969]

That was awesome!! So perfect!

[@krazykoolcakes]

+Annie LaVigne Thank you Annie! :)

[@krazykoolcakes]

Thank you! To avoid that stickiness problem, I would recommend refrigerating your cakes, especially if you live in such a hot and humid climate. :)

[@krazykoolcakes]

Hi there! One major factor is the temp. in the room you are in. I have refrigerated air in m studio so even if it's raining or humid outside, it's not in the studio. I also have my studio very cold. About 65 to 68 degrees, even in the winter. One of the biggest tips I can give you is you need to cover your cake quickly to not give it time to form that much condensation to the point where you can't cover it. Just practice covering faster. Don't give up! If I can do it, you can do it. :0

[@TheCraftyKraut]

Great video!! Do you ever have an issue with air pockets under your fondant? Do you have any ideas to why this happens or what to do to prevent it? Thanks

[@krazykoolcakes]

Hola Carmen, De nada. Antes de cubrir mi pastel con fondant, con una brocha le aplico un poquito de "shortening" asi el fondant se pega al pastel. Yo trabajo en un estudio bastante frio entonces que hay muy poca condensacion cuando el pastel regresa a temperatura ambiente. Se seca muy pronto y no daña el fondant para nada. :)

[@draytonwifecooks]

Beautiful!!!

[@karinitamartmed]

Hola que tal!! acabo de suscribirme a tu canal y wow estoy impresionada con tu trabajo... me encanta! mil gracias por compatirlo.. tengo una pregunta que clase de fondant usaste para cubrir tu cake ..... es decir lo hiciste tu o que marca usaste.... gracias y ojala puedas responder mi pregunta

[@krazykoolcakes]

It's my absolute pleasure! God bless! :)

[@marjoriemojica5927]

I'm going to practice this technique.. Love it u Make it so easy that it encourage me to get going GBU. OH AND ITS SO BEAUTIFUL TO SEE U WITH UR HUBBY.. TEAM WORK..

[@krazykoolcakes]

You're very kind Marjorie! Thank you for letting us know you enjoy our videos. God bless you! :)

[@KatherinaPerezReposteria]

Laura, thanks for the encouragement! but I am not ready :(. I am working on some fondant pieces( Disney princess Tiana) and I don't know why this time the fondant breaks, so for example I am molding the arms or legs and these suddenly start breaking, do you know why? by the way I am your fan number 1 :)

[@robertoalvarezalva]

Laura me gusto la clase, la que hace los cakes (bizcochos es"mi esposa pero siempre estoy viendo videos, tu eres especial porque en la forma que presentas son faciles de entender.

[@krazykoolcakes]

Hi! Thank you so much and I'm so glad you like the videos. The leather effect is actually created when one accidentally pulls too much on the fondant. It causes tiny little cracks in the fondant that makes it look like leather. The trick is to just not pull down on the fondant, rather just spread it out and push it up against the cake like I do in the video. I actually leave my cakes in the fridge over night. Try and leave them in there for at least an hour before you cover. Thanks! :)

[@krazykoolcakes]

Yes I do speak perfect Spanish. But, you sound like you speak English very well. :) I use a cake lifter (Wilton) to lift all my cakes off of the cake boards. You can find it in any craft store. :)

[@krazykoolcakes]

Hi Scott! You'll always have a little bit of condensation, but if the area in which you work and live in is not excessively humid, any tiny condensation you have, should dry right away. The only way I can see an excessive amount of condensation occurring and literally ruining your painting by having water drip down would be if it is very humid like it is in Florida. Ours always dry immediately because we are in the desert and it's very dry here. Hope that helps! :)

[@NadiaSernaSALUDINTEGRAL]

Hola! I love your tutorial! I live in Playa del Carmen (an hour away from Cancún) so heat and humidity are my everyday, I found out to cover my cakes with the thickest consistency buttercream and not fridge the cake before applying the fondant, The only thing that has to be cool is my hands and yet I have to be very quick, I never put the cake in the fridge after the fondant either and even thought there are sometimes the fondant get sticky

[@krazykoolcakes]

Hi Syrinthia. Thank you for your question. The 10" cake board is simply taped to the 8" cake board on top of it. I use a cake lifter by Wilton. It's basically a huge spatula with a handle that lets me place it between the cake boards. I just lift and peel the larger cake board off. Very easy. :)

[@samanthaelsworth4875]

Another amazing video. I wish I found your channel sooner. It's helped me out loads. X

[@krazykoolcakes]

Thank you Samantha! Glad yo found me! :)

[@ghstaz77]

Thanks Laura! That's good to know :) I'm going to try the fondx.

[@espmar8773]

Thank you for sharing your tips. Great videos with super detailed information!!!

[@krazykoolcakes]

+Mary Hernández Thank you for the wonderful feedback Mary! I appreciate it! :)

[@krazykoolcakes]

Grazie Ivana!!! :)

[@ReyniLaChula]

Love it need to put it to practice, Thanks!!

[@krazykoolcakes]

You're very welcome! Thank you for watching! :)

[@mariaarias1703]

love this I do cakes as a hobby this would come in hand when I do a cake for fight night Saturday

[@krazykoolcakes]

Thank you! :)

[@rachaelstewart4426]

Another great tutorial..you guys are awesome..

[@krazykoolcakes]

Thank you so much Rachael! :)

[@krazykoolcakes]

Hi Kari, Yes the 8" cardboard cake board stays under the tier. The dowel if it is sharpened sharp, should have no trouble whatsoever going through the cardboard. :)

[@krazykoolcakes]

Thank you Pradeep! Same to you! God bless you! :)

[@mifamilia2217]

Very nice presentation. Good cameraman. Thank you!

[@krazykoolcakes]

Thank you Gloria! Glad you enjoyed it! :)

[@krazykoolcakes]

Woooooo Hooooo!!!! Glad you liked it!!! :)

[@krazykoolcakes]

Hi Rosa! The same thing happens to me when I use Satin Ice so don't worry, it's not anything you're doing. Unfortunately the quality of Satin Ice fondant seems to have worsen. Have you ever tried Fondx? I highly recommend it. :)

[@komoriaimi]

Today precisely I had some little folds at the bottom of my cake and too late I remembered the spreading. I wished I revisited this. But now I know better :D

[@krazykoolcakes]

Thank you for watching! :)

[@sammyloyson]

After you have crumb coated, refrigerate, another coat and before placing the fondant on do you refrigerate again or how long do you wait until you place the fondant on? Love your tutorials.. thx for sharing

[@krazykoolcakes]

Thank you! :) Of course I've heard of MMF. Never use it only because it's EXTREMELY time consuming to make. Wish I had that kind of time. I'd save A LOT of money. Fondants are all very different. Where you live and your climate has almost everything to do with how the fondant works for you. If you've never worked with fondant, I would recommend trying Fondx, it's the most forgiving. :)

[@krazykoolcakes]

You're very welcome! Glad you liked it! :) Yes, much easier. It really is. :) It's way more expensive, but worth it. :)

[@55Caraballo]

Laura: Gracias por tus tutoriales, creo que los h visto todos y cada uno de ellos. Quisiera saber si cuando aplicas el fondant al bizcocho frio le rocea agua o solo lo aplicas al bicocho frio. Otra pregunta, al estar frio el bizcocho y luego lo llevas a temperatura ambiente, la condensacion no daña el fondant?? No le crea humedad?