![]() ![]() Use the small round cutter to cut out more dots in the dark brown fondant. In the small daisy shapes, use the small round cutter to cut out the centers reserve these 12 dots for later. Use different size cutters with different fondant colors for variety. For the full Cake Boss™ effect, you’ll need a total of 6 large daisies, 10 medium daisies, and 12 small daisies. Use the three stainless steel daisy cutters to cut out daisies of various sizes in the pink, green and yellow fondant. Knead and roll out pink, light green, yellow and dark brown fondant to 1⁄8 inch thick. Smooth all the way to the bottom, then trim the extra fondant away from around the cake’s bottom edge with a paring knife or fondant/pizza cutter. Work your way down and around the cake no more than an inch or so at a time. When the top is done, smooth out the sides: start from the top edge using one hand to smooth and the other hand to lift and “tease” the fondant into place as you keep smoothing. You should feel the fondant begin sticking to the crumb coat as you go. Then, using your hands or a fondant smoother, smooth it onto the cake: start from the top center, gently pressing and working your way out and around, smoothing any bulges or bubbles. Lift and lightly drape the entire cake with this fondant circle. The trick with rolling fondant is to frequently lift it up off the work surface as you roll to keep it from sticking. Roll it out to a near-circle, about 20 to 22 inches in diameter. Knead the purple fondant for about 1 minute to soften the fondant and make it pliable. After dirty icing the tiers, refrigerate them at least 30 minutes or until the crumb coats are stiff to the touch.ĭust your work surface with cornstarch or powdered sugar. It is OK if the cake underneath peeks through or if a few crumbs get stuck in this thin layer of frosting. This is known as a crumb coat or “dirty icing” and will help the fondant stick to the tier. Use an icing spatula to spread a very thin layer of white buttercream overīoth double-layer tiers, covering top and sides. Trim the second layer in the same way before carefully placing it on top of the filling, gently pressing down to ensure the filling stays nice and level. Carefully use a serrated knife to remove the top and make a level layer. Spread your filling evenly on top of the layer. Place one 10-inch cake layer on a cake plate with the top or crown of the cake facing up. ![]() Note: Fondant quantity varies by brand of fondant.Refrigerate 20 minutes finish frosting.Want to be able to decorate a cake just like Buddy Valastro from Cake Boss? Now you can! Impress all your friends and family with these tips from Buddy himself. Ice cake thinly with 3/4 cup frosting to crumb-coat. ![]() Place 1 layer, cut side up, on a serving plate spread with 1/2 cup frosting.
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