Baking Tips- covering a cake with fondant

Would like to share a few tips from last week's class at MAC (Mad About Cake)

1. Bake the cake 2-3 days ahead ( personally I would prefer to bake the cake fresh..but it would be a long night or no sleep at all..)

2. DO NOT use sponge cake- it will sink. Bake a solid butter base cake, red velvet, vanilla, chocolate cake etc..even Victoria Sandwich

3. Crumb cake a day before and leave it in the chiller (bake malam, biar sejuk,pagi2 ban gun and crumb coat cake, letak dalam chiller dalam 30 mins to an hour punk..)

4. You can use the store bought fondant or you can DIY your fondant. If you DIY your fondant, do it a day earlier and leave it in the chiller (do cover with cling wrap)- once ready to use, de-frost in microwave about 10 sec.

5. Make sure the cake is in room temperature before you cover the cake with fondant...kalau tak berpeluh you...

6.Usually we use cornflour tak bagi fondant melekat tapi fondant cepat keras, so this time around Chef Zam ajar guna icing sugar especially yang DIY.

7. Uli fondant bagi lembut.Jangan tekan tapi roll the fondant, dah dapat size yang dikehendaki..cepat-cepat cover cake and board dia sekali.

7. Best to crumb coat with buttercream or ganache- avoid using fresh cream or cream cheese for coating/frosting.

NOTE: Difference between gum paste and fondant

Gumpaste- slightly expensive. lebih kenyal, guna utk buat bunga coz it can really stretch nipis for the petals

Fondant- to cover cake, modelling, figurines, etc. Add CMC, typos or gum tarragath to stabilise the fondant (bagi fondant cepat kering)

#notakaki- kena beli roller besar utk gelek fondant..senang nak cover

Hugs!