How to make spider Web on cakes| (Using fondant)

You can pretty much eyeball the quantity of glucose syrup and water. However, here is a recipe;
75g white fondant
1 Tbs glucose syrup/ corn syrup
1 tsp water
Microwave all ingredients together for 1min.
you can Microwave in between use to ensure you have super stretchy texture at all times.
NB; you can also Use marshmallows for this technique; melt white marshmallow in the microwave for 1min, go ahead and apply on your cake.

[@buchiada8308]

Thanks for sharing,really loved the covering process but for the web,mashmellow works perfect

[@cakesbyl.a]

Yes Marshmallow is a perfect option, the fondant is just readily available to us and we thought why not give it a try!

[@luzmerisbastardo847]

Es bellísimo tu trabajo y tu creatividad, felicitaciones. Cuál es tu receta de buttercream?

[@simonomodia9203]

This is a nice work of art. It's not easy at all.

[@anitaenyi4649]

Thanks for sharing cakesbyLA,I learnt one or two things, especially in the buttercream covering process,sharp edge in buttercream square cakes

[@cakesbyl.a]

I'm glad it's helpful

[@ewejobiadeola6884]

God will keep helping you,u will not fail not weary... I have learnt enough from you,I wish I can be send you my practicals....where ever u set you feet,u will always find help.thank you

[@cakesbyl.a]

Awwww! Now this made my day! Amen 🙏

[@embukscakes8960]

Thanks for sharing ma’am. Please Can a double boiling method work in place of the microwave?

[@sophiawoods892]

Hi I love your videos can you do a video on how to cover a square cake in buttercream thank you.

[@cakesbyl.a]

Check my video on '' how to make gold buttercream and sharp square corners"'

[@TheOne-nu4kx]

You do awesome work! This is a great idea for me because I work in a vegan/allergy free bakery and those that don't eat pork or need kosher options. I noticed that in the beginning the stretch was working out so well but it seemed as time went on it became more stretchy. Did you find that after the fondant cooled a bit it had more stretch to it? Again, I love your work and can't wait to see your future content.

[@cakesbyl.a]

Thank you so much! Actually it's super stretchy when it's warmer, and becomes a little less as it gets cold.

[@masonm5688]

hello where did you find this image looking for something similar!

[@cakesbyl.a]

On Google images

[@tejirianidi7893]

Ma please did you freeze the cake. How did you make it strong cutting the edges

[@cakesbyl.a]

I put it in the fridge for 10mins (not freezer)

[@cakesbyl.a]

I put it in the fridge for 10mins (not freezer)