Transcripts
1. Bear Cake Class- Introduction : Hi, everyone. Join
me in this class, and I will show
you how to create a beautiful sculpted cake
in the shape of a bear. We'll be covering all the
essentials and cake decorating, so you're leveling,
torting, filling, crmting, sculpting, in this case, and the basic piping technique using a number 32 piping tip. So pop on your apron
and let's jump right in. Just want to cut it.
2. Module 1. Leveling and Torting Your Cakes: In this module, we
are going to be leveling and torting our cakes. I'd recommend if you have the cake banner
that comes up and over the top of the cake that you trim it off while
it's in the cake tin, that way, you know, for a fact, you're going to get a
perfectly level cut. So I've got my
knife. Don't judge. It is broken, though she still
loves the job just fine. I am going to rest
it along the edge of my cake tin and just
saw in and out. Catching the cake, I might
start rotating my turn table. Just for a little bit
more of an even cut. And this is a red velvet cake
that I've got here today. So it wasn't really much needed here in
terms of leveling. I'm quite happy with that. It is level enough
for me to work with. And then we can level the other cakes out of the tin just to demonstrate how
to do it without a tin. I like to find the
lowest point on my cake, so I'll bring myself I level. For me, that is
just on this side, and I'll start creating a line. So I've got my elbow tucked in, keeping my hand steady. My index finger on the
spine of the blade, my thumb on top,
and just turning the turntable into the knife. So once you've
drawn that line for yourself, use that as a guide. So long as you are
level with that line, your cake should be cut
nice and level on top. If you want to do another
spin just in case, maybe just the centafs
a little bit tall. And that is how you level
your cakes for the torting, so just slicing it in however many layers you
like. Same method applies. Pop your elbow to
your side body. I'm going to place my
blade right in the center. I'm going to turn my turn
table into my knife, and then just draw a line. Bring yourself eye level,
make sure you like how the line has been drawn,
making sure it's level. If it's not quite level, you can still redraw it. And then just pushing
that cake into the blade, going around and around
a couple of times. Once my blade
reaches the center, I hold it in that position
and just turn the turntable, press my cake into the blade, and then we have
our cake layers. To tort your cake that
is rounded like this. We're going to fold
the exact same steps. So wherever you believe
your center to be, make sure that you
like the line, bring yourself eye level. If you're happy with that
drawing, stick to that line. I'm just gonna turn
my turn table. By the time it
reaches the center, you so have a nice level cut. From here, we can move on to building and stacking our cakes.
3. Module 2. Building Your Bear Cake: To add a little
bit of buttercream onto the very middle
of the cake board. And then just create
some peaks and valleys by running your spatula through
it. I'm then gonna grab. It doesn't really matter which cake layer you start
with, but personally, I just like to work
with the very, very base, only because I
know she's super duper flat. You couldn't get it
flatter than this. So that goes on top. Make
sure it's nice and scented. In fact, we might even create a little bit of space at
the front for the feet. So we are not going to make
it completely centered. We're going to make it
slightly off center, but I am going to
reposition my board, so the actual cake remains to be in the center
of the turntable. When I press that
down, nice and firm, and then add in our
buttercream layer. So just switch to
my larger spatula because we are working
with the larger cake, and it also helps me to
collect more buttercream from the ball I am going to be holding my
spatula right in the middle, slightly lifted up towards me, like a 45 degree angle, and I will push and pull as
I turn my turn table on. I'm going to press down a little bit firmly at the same time. That way, I spread
the butter cream out and over the sides. And then when it
reaches that point, I'll just hold it
steady at that raised 45 degree angle and
turn my turn table on. If you notice, my index finger is right in the
center of the cake, and that's where it
stays for this part. So this just creates
a nice flush, flat top for our cake. Ready for the next layer. Make sure that it's
nice and scented. You can use your fingers to
sort of go around and push. Yes, they're gonna get a little bit dirty,
but that's okay. That's nice and scented. Otherwise, you could also
bring yourself eye level, just to check and maybe give that turntable a bit of a spin. I am pretty confident
with the position. Plus, I know we're gonna
be doing a lot of carving, so that will affect the, um, the centralness
of the layers. By this, I mean, you'll be
carving all along the outside. So whatever's not
center is totally fine. Sir. Ow, next layer of cake. Is ready to go on top. That is nice and central. And I'm just basically gonna
keep building my cake. Like so. You can make
it nice and flat. And this is all of my
eight inch cake done. Next will be our seven
inch cake to go over that. So you don't have to bring the butter cream out as
far as you did before. I'm going to switch to my
smaller spatula for this. This is just gonna be a
little bit more control. And we're going to flatten
it out to about an inch away from the edge of the cake. Nothing too extravagant. Salt something like that. On
goes our next layer of cake. And up until three
cakes stuck together, I'm comfortable without
using any central dowling. Once we add the head on top, it will become very top heavy. It'll become very tall, as well. That's when I'll
start to introduce the cake boards and
the dowels, as well. So go ahead and pop on
our last layer of cake. It doesn't have to be perfect
because it will be trimmed. So I'm going to
stop at about that. I'll place this on top with the baked side facing up because I know
it's nice and flat. Press it down firmly, and
this is where you might introduce your dolls because we are going to be supporting
the head with a little board. I'll be inserting
three wooden dolls in a triangular formation. If you want to draw on
the top of your cake, where that four
inch board will go, you can just mark
it out with a doll. And now you know, for a fact, it's going to be nice and
within that four inch space. So I'm going to give it a bit of a twist as I push it down, Make sure that it makes contact with the
base of the board. And then you can just sort of use a non toxic
edible marker, even to mark where that sits
on the top of the cake. I've just got my little
pencil, non toxic. I'm going to bring this out. And then mark each stick
where that line is. To cut my dolls, I'm just
gonna use some plier cutters, making sure that the blade is on that line that we've drawn. Keep your fingers well and
truly clear of that blade. And just cut them all
down to size like so. And then feed those in in
a triangular formation, giving them a bit of a
twist on the way down just to help guide
them down straight. And three is plenty. This is also going to allow us to add some stability within
the whole cake as well. And then from here, we can apply our little board with
some buttercream. Onto this layer, we will add the little six
inch that we have. Now you probably won't need as much frosting
for this section. Only because the head
doesn't have to be too tall. Apply out spear. And I'm not gonna add
too much butter cream at all because I don't want
the head to be too tall. So just enough to really
stick the two back together. Maybe a tad more And I'll let this travel up and over the
edge of the cake. Just like soup. Then we'll add that last
layer of cake on top. Now, before we go about carving, what I will do is refrigerate my cake completely
because as I carve it, it's going to shift the layers. If your buttercream is nice and set, it won't shift as much. And so you'll get
a lot more control over the shape of your cake. There was a hole within that four inch board that
we put in the center, so I'm going to run a doll just until I can find that hole. I'm just going to run
it right through. And that's going to keep this stable with the
rest of the cake. There is a lot of
buttercream on the outside. We are going to katon that
off, especially on the top. So just using a small spatula. And that way, you're
not disturbing the cake's stability too much. The larger your spatula is, the more movement you'll
get in your cake. We do not want that. So get a little bit of
coverage at the very top, and you can see she is
moving around a little bit. Once that's in the fridge
and it's nice and firm, it'll be much more
stable to work with. Okay. Even though we are
trimming this off, I just have this thing that
things just need to be neat. So I am going to press
that up against the cake. Purely out of habit. Beautiful. So from here, we will
it looks like a mess. It looks horrible. But we're going to be shaping this
into a little beauty. So from here, we're going to put it straight into the fridge. And if you are on a bit of a time restraint and
you need a done ASAP, pop it into the freezer
for about I would say for at least 30 to 40 minutes
or in your fridge minimum two to 3 hours or
overnight, if you can. Right. We'll see you
in the next module.
4. Module 3. Carving The Bear Shape: So I've got a little
bowl here at the ready to catch all my fall out. And what I want to do is round
off the base of the head. So we have a nice round off
here from our half bear cake, and now we're just going
to very slowly trim off the areas underneath the sphere to be
kind of warped in. We're taking off just a
little bit at a time. It's always best to do little sections and build
on those little sections. And if you do take
off too much at once, it's forgiving because
you can create cake pop batter out of this and then fill in that space that you may have taken off too much. I am going
to put a glove on. And the cake has been resting
in the fridge overnight. I think I mentioned
at the start. Give yourself the most amount
of time you can with that because sculpting
is going to be even easier when you're working
with a super firm cake, where the butter cream has set right through to the middle, and so you're not going to
get a lot of wobbling or shaking or layers of
cake shifting on you. So we're basically bringing
it down to the cake board. Yep, so you can see the
cake board just there. Awesome. I'm gonna go around
make all these little micro cuts all around just
to even it out. And again, it knows stress if you cut off too much at once. Although you don't want
to get too too thin because you want this
to remain stable. If the base of it's too thin, it could start to kind
of wobble the head. We do have the dow
in there anyway. So that'll help that not happen. And now it's a
matter of creating these little micro
cuts teeny, tiny. Before I was just running my knife straight through
without movement, now creating movement,
just to help see just to help shape it now. So we've got all
the trimming down. Now it's a matter of
shaping that rounded head. Now we're going to
create the shoulders. We're gonna start going
down on a diagonal. And I can use base the four
inch baseboard as my guide. And remember,
actually, where it is you place that space
at the bottom, where we shifted the
cake off center. We want to make sure
that our feet go into the space where there is
heaps of room on the board. So this is our back right here, and you can see there's
heaps more space here than there is here. So this will be our front. Therefore, that was his chest. Therefore, Ow, little shoulders. I'll start going here. I am going to do little
micro movements like this because I don't want to
take off too much at once. Beautiful. And if you want to, write an F on the board
for front so you know exactly where your center
will be. Line of center. And gently start trimming
that all the way. Okay. Well, then. I'm going to trim
down the sharp, sort of rounded edges. The sharp edges from the cake to make it
a bit more round. And we sort of want
to now start creating a tapered effect at
the base of the cake. So rounding him off
completely this area as well. Little by little, rounding
off the sharp corners. And then we'll start
creating side of the body. So I'm gonna start here and
I'll start trimming out. So right now the angle is out, and then as I trim out, I'll start trimming in a
little bit at a time, as well. So out. And then in. Do micro trims on those
sharper edges to round it off. And I'm gonna follow
this through all around. So that's my front.
I'll do the other side. Shape it out and
then shape it in. Note the very back of your cake. You'll not want it
to be as tapered in, you want it to have a
little bit more stability. So we are just going to
keep that pretty much squared off nice and flat
rather than round it in. But we still want to
give it a little bit of a smooth rounded shape. We don't want it to be so harsh and rigid with its corners. So I am going to round
it off regardless. Okay. So that is our back. Just making it all homogeneous. See how that's kind
of sticking out. We'll trim that down to
match tiny micro cuts. Imagine if it wasn't recording. I'd be devastated.
Alright, here we go. We're getting back to the sides. We want it to match
up, so I'm going to cut in just a little
extra on this side. Was So that is pretty much
matching on either side. I do want to trim off
just a little extra here. Awesome. We'll start
on the very front. So she tapers in at
the base as well. Okay. A little more here. Nice. Now, it's just a matter of trimming off anything
that's protruding. So here, for example,
this is way out, whereas this is further in, so I will trim that
down to match a little. Just teeny, tiny little cuts. Cleaning up the board as I go. So my front is there. Nice. And you want to cut a
little further in at the front two sections to make
room for his legs to fit. So that's why I am trimming
down that section a little more heavily compared
to the rest of the kick. So I'm just going to round
off the base a little more. And we are done. Oh. Yes, we are done.
So that's a front. This is the area
for the shoulders to go in and then notice how the back it's not as tapered in. Okay. And that being not
as taped in is really going to support the weight
of this cake, as well. So I'm very happy with
the way this looks. I am just going to now apply a final sort of rough
crumb-coat all around. And then we'll stick her
back into the fringe. So we're gonna apply a nice
thin crumb-coat all around. And ideally, and I will, you will want to create a
crumb-coat that is going to be the same color as what you're going to be
piping over your cake. So I start in white. I am
going to change to brown because if you do see in
between the piping later, if it's brown underneath
and you have brown piping, it's gonna be camouflage, so you won't really
be able to tell. So you can use
either ganache mixed into your butter cream or
you could just go ahead and put some brown food color in straight onto the
cake all around. And no stress if
you can still see a little bit of the
cake showing through. That is a problem. We are going to be
piping all over this. So you won't be able to tell. It's just a precaution, really, to have this
the same color. Get right underneath there. And then we'll smooth it out
with a flexible smoother. So it could be one of those silicon bench scrapers,
the absolute worst. You can take some A four paper, laminate it, and then
use a laminated paper. I've got just some regular acetate wrap that I'll be using. It's gonna give a little rough, smooth with my spatula. And then I'll jump in with
just a little bit of acetate. So I'm going to use
this side here. Just go around. And
because it's flexible, it'll take shape of the cake. Just to smooth it
out for us a little. And this is just a
very, very rough coat. Don't feel like you have to
make it super duper neat. This here, just like
that is good enough. Into the rest of the body, and you'll want to repeat this all the way around
till you get to the base. Fill in any big pockets
like that one there, where the cake had
a big separation. That's usually
where the two size of the different
cakes kind of meet. We did trim it pretty well. But for the areas that are still a little bit thick
or have space in between, fill in with your
chocolate ganache or your brown colored butter cream or whatever colour you've
chosen for your bear. Okay. From here, I'm actually
going to start traveling up and
down like this with my spetula stilling at the
top, moving to the base. It's not really about getting it smooth with your spatula. It's just about heaping
on that buttercream. It's just populating that
buttercream layer on the cake. Okay. So you can see
just how messy that is, I'm gonna head in
with mile handy dandy, acetate
makeshift scraper. Just go all around,
smoothing it out. And take off any excess, either put it back in
your bowl or back onto the cake where there are spaces lacking just like
there, for example. Beautiful. W that bend, we'll start at the base, and I'm holding it nice
tough with that bend. This will up until
the space here, we'll start to give you a little indication of where some buttercream
might be missing. Although the butter cream
for the crumb-coat layer, I'm actually pretty happy
with how that looks. So I'm actually going
to stop it here just so long as those spaces have been filled and we have a
base to work with. This area here, though, it is a little bit
too bare for me. So I will just fill it
in a little bit more. So where's my front,
that's my front. This area right here, that
needs extra butter cream. And I will just use my
spatula to smooth this area out 'cause I need that
filled in a little. Beautiful. Maybe a
little bit at the front. And we are done skis. Into the fridge, she goes to set only for about
an hour or so, and then we'll start on our
piping that decorative layer. Easy. That's my front there. I'll see you guys very soon.
5. Module 4. Creating Limbs From Cake Pop Batter: In this module, we're
going to be creating our cake pop batter that's
going to make the arms, our legs, and the ears. And then with your fingers, just kind of give
a bit of a rub, and we want to create as fine of a texture as we can here
with our cake crumb. There's already
some butter cream in here, which is awesome, so it's going to start sticking
to itself pretty easily. We'll be adding any
extra butter cream as we need until it forms
a bit of a ball. So that's all of
our cake crumbled. I'm going to start
adding in a little bit of buttercream at a time. About a tablespoon or so, and it all depends on how
much cake you have in here. My goal is to get a mixture that holds its
shape when squeezed. So I'm going to
really incorporate that buttercream into the crumb. Too dry and it'll fall apart. Too much buttercream,
and it won't hold shape. So you can see the
textures changed. It's become one solid color. And now when I pick it up and I give it a little
bit of a squish, it holds its shape beautifully.
Doesn't fall apart. I can even roll it
into a cake pot, and it feels kind
of soft and smooth. That is perfect. You do not need a lot
of buttercream at all. So I'd rather add a little
bit of butter cream at a time and get the perfect texture rather than add a whole
bunch in at once, and then it's very hard to
go back if you don't have any spare cake crumb. So
we're going to stop it here. We're going to create
he arms and his feet, it's gonna take a decent chunk. And I'm just gonna
roll it on the bench, press it down a little bit, really let it come together
and then create a log, squish the log until I have round about a cylinder size that I would like for my leg. So something like this where you can wrap
around the side body. But it's got a thick
base for the foot. We'll make another
one just like that. And if you wanted to really make sure that they are
completely identical, you can weigh out the
cake pop batter to make sure that it is the
exact same weight. I've always been one
for going by eye. So I prefer just kind of using my hands and my eyes to see whether
or not it is identical. Give it a good tap on the bench. And that way, our feet
are nice and flat. Continue to shape it, squish it, push it down, and then round off the
tail just like so. We have our feet at the ready. Pop that aside. Gonna
create two arms. And you can use
whatever was left over from trimming the top
of your cake, as well. So not just the cut off, but also keep those on reserve in case you
need more like I do. I'm going to give it a
little bit of a need to compress the crumb even more. You don't want to need
it too much, though? Because it will want to
expand itself again. So the arms are going
to be logs like before, a little bit longer than
what we had for our legs. And then one area. So, sorry, one side
will be more flat. Kind of like our feet,
give it a good tap on your bench top to get that flat. And think of, like,
a lobster tail. So we want this to be long. It's going to wrap
from his shoulder and around his side body. And then we can trim off any excess when it's
on the actual cake. So this is just like a rough
estimate we're doing here and might just round off
that little edge here. For the feet, we want it flat. But for the arms,
we do want it to be so slightly rounded. Okay. Give it a little bit of flatten this will sit
flat on our cake. Out years are going to
be a little flat disks, but flatten it out more on one side and leave it kind
of thick on the other side. So the side where it is left thick so just going to
round off the thinner edge. This will be in
contact with our cake. So we want it to
be kind of flat. I want it to be a
little bit rounded. Once we put on the cake, it will kind of
round itself off. That's generally what
we want to create. And we want the base to be heavier than the top
because the top is heavy, it'll likely fall off. Hence why I'm keeping it a
little bit thinner at the top. Not too too thin, though, because the weight of the butter cream they're going
to pipe onto it, it will weigh it down. So I would be pretty happy with a little
something like that. Make sure that they
are the same size. And there we have our
ears. Well, so culled. Our legs and our arms ready
to apply onto our cake.
6. Module 5. Applying Limbs To Cake: This module, we are going
to be applying all of our little elements onto our
cake, so that is my front. We're going to do this
with some buttercream. Take the buttercream
I had before, and we'll start
from the bottom up. So we have our legs. Can add some fresh
buttercream to the side, grab my foot to my leg
and apply it on there, and then you can really start
to shape it to the body. Round off the base
with my spatula. And then in the same way, we'll apply a little bit of
buttercream on the other side, grab his other leg. She is looking good. So it's going to flatten
out the very tip of the tail and kind of
round off the top edge. Gonna add some buttercream
to those groups. And I'll grab one of the arms. How far do we want it? We
don't want it to be there. Okay, these are actually
a little bit too heavy. So what I'm gonna do
trim off the base, make it a little
bit more elongated, give it a good squeeze. Place it on top. And then we're really
going to firmly press down against the cake
to stick her on. So, making sure that you're
looking at it from the front, we are going to get some of that buttercream underneath
to help it a stick. Wonderful. And just kind of shape it
a little more on here. I am going to flatten
it out just to bring the weight down. So just so it's not as weighted, especially where the
shoulder connects. Nice. Round off
corners a little. Continue to shape it. Gonna do the same
on the other side. I've already taken off
a bit of the tail. Gonna make it less heavy. And she'll tell you'll
know when she's like, Mm. I'm about to fall off. Sit add buttercream
into the contact areas. Place it on the shoulder, and then press in firmly
to secure on the body. Make sure they're level,
pressing a little bit more firmly where it connects right the shoulder,
thin that out. Once the buttercream
sets in the fridge, that will stay right in place. So I'm just gonna give it
a little bit of a shape. And those are our
arms connected. You can see at the back there. And lastly, our ears. These are going to
go right on top, rather than the side, only
because the higher up it is, the less likely it is to fall. For the ears, I am going
to add two toothpicks. So I know I want to go here. Might even be easier to
add it into the cake. And then feed that through. So go to add some
buttercream again. Just into those areas. And don't stress to this too much. We can always
smooth it out. I'm going to plant it right on top of those skewers
or those toothpicks. Can use your spatula to
wipe off any excess. And then what I
want to do is put this straight into the
fridge as soon as possible. We want the buttercream and
the cake pop batter to set, we want the buttercream
that's holding it in place to set before we go on
with any piping. It's going to smooth
out the edges. Oh what? Do the same for the other side. I'm gonna have it face me, so make sure that I'm
putting the ears where they meant to be. Beautiful. A little bit of buttercream. Right into those sections. And then on goes our ear. Wonderful. Ooh. It's
gonna look so cute. Just round off, shape
them a little bit. Press down nice and firm against the cake where the ears
but up to the cake. So we have even more
in contact there. Less likely to fall off. Wonderful. It does require a lot
of resting in between, but trust me, it
is all worth it. I'll see you guys
in the next module.
7. Module 6. Creating Fondant Elements: Module, we're going
to be creating the fondant elements
for our cake. So I have white fondant, and I'm just going to
knead it to softness. If you have a very cold space where you keep your
fondant and it's really, really stiff, you
can microwave it for about 10 seconds and that'll
loosen it up significantly. I'm going to add in
some gel food color. Whenever you're
working with fondant, it is a good idea to use gel
colors or powdered colors. I would stray away from your water blends and
maybe even oil blends. Only because you need more of the product to
create a rich color. And so the more you add, the more water down
the fondant will be starts to become a
little bit unstable. So I'm just going to add
one drop of jo food color. I am going to fold that
kind of grabbing it, and then twisting my hands
in opposite directions. And I'm doing it in my hands
first so that we don't, um, cause any color to bleed onto our surface sometimes it's
annoying to try to get out. So once it's nice
and incorporated, we can start kneading
it on the bench. And if you want, you could
use some cornstarch or icing sugar as a non stick or even a vegetable
shortening works well. Continue to knead
until that color is completely blended through. And to knead, I'm literally just taking the part
furthest away from me, folding it in on itself,
and pressing in. And you'll know your
color is completely incorporated when you roll it into a little bit of a log and then cut it
through the middle. You'll be able to see
in that cross section, if there are any lines. If there are, it means you
have to keep kneading. Your color hasn't quite
blended properly. But if you look at it and it looks completely homogeneous, then you are good to go. Separating these,
we're going to do some tiny little
balls like this, roughly the same size. And this is going to be little a little form for
the end of our feet. And then two little sections
for inside the ear. We don't want it to be too
big because the bigger it is, the more it weighs, and the more likely it is to
fall off our cake. This one here is
going to be the nose. Not so much the
nose, but the snout. So I'm gonna roll
it into a ball. I am going to flatten it out. C just use your
palm like this to smooth out the surface
if you get any wrinkles. And then take my pinky. I'm going to just press
down on one side, make it a little bit more flat, and then come in on
either side and create something of a triangle with
really soft rounded edges. Although I do want it to
be wider than it is tall. Give it a bit of a
rub on the surface to even out that surface. And then set this aside. And then for all feet
literally just going to be little circles
again. Flattened out. So if you wanted to, you could leave a little
bit of texture, 'cause, you know, feet, the base of the feet
are not perfect. Or if you wanted to, you could take a
rolling pin instead and just flatten that out. You want to make sure that
your fondant is still smaller than the actual foot. You might want to do this
with your cake next to you, so you know how wide to make it. And if it wants to stick
to your bench top, just use a little bit of
cornstarch or icing the sugar. Now, it doesn't have to
be perfectly circular. We are going to be piping
over the top of this. I quite like that rustic
look, so I'll leave it as is. So there's a base
of our feet done. And then for our ears, I'll just give
these a little bit of a kneading again just
to soften them out. Whenever working
fondant, make sure if there's any fondant
it on the bench that's covered in cling film plastic wrap so
it doesn't dry out. I'm planning on
working very quickly, which is why they left mine out. A bit of cornstarch
for this one. Because we are gonna be
rolling these ones out. I'm gonna start on one side, rotate it 45 degrees, rotate it again until we have a little something that
looks roughly like this. We're going to be doing
some piping over the top, so it doesn't have to
be perfectly shaped. So again, rotating, pick
it up and rotate it. By picking it up
and rotating it, you're also ensuring that
it's not sticking to the bench cause if
you were to just continue to roll until you
have the slidee that you want, and then you can't pick
it up and it rips, you'll have to start
all over again. So always pick up and rotate. We do have the eyes to create, and we're going to be
using dark dark brown, so you can just use a brown
gel food color to get it to this shade and going to separate it into three little balls. Make sure that the eyes
are the same size. I'm gonna add a little
more on this one. And you can weigh
it on a scale if you want to be completely. Sure. And then for this one,
this is just going to be a little nose. So I'm gonna create a
little bore. Press down. And then just like before, even pick it up and shape it. So we want to create
a bit more of a pinch at the base and then tap the top to create a little
nose to go onto our snout. So now you know why I called it a snout 'cause it's
not really the nose. The nose will be this
little brown piece here. We will create our eyes. So good to just press these down a little and
then take a rolling pin. You can pop these side by side, and then gently roll
back and forth. Until you have the
size that you like. Our eyes are gonna
need little irises, or at least a little
reflective highlight pieces. So I'm gonna take
some white fondant, just a teeny, tiny bit. Create two very small
little circles. And I want them to be towards
the bottom. Like, so. These elements, you can actually just start sticking together. And to do that, you just
need a little bit of water. Place the right at the back of my little white fondant circle and press it down onto
that brown eye backing. Do the same for your little
nose. Press it down. And now we have all of
our fondant elements ready for our cake.
8. Module 7. Applying Fondant Elements: Our cake has just come
out of the fridge. She has firmed up beautifully. We are now going to
start with applying a little fondant pieces onto
the areas that are needed. So we can do this with a
little bit of buttercream. And we will be
using this to pipe. So just taking a little spatula. And then just just a
touch of frosting into the spaces that will hold
our little fondant pieces. So this was our feet. These little thicker ones, they're going to go
right over the top. Just like so. And don't worry about
if the edges are neat. We are going to be piping
all around that anyway. We'll do the same for our ears. And because our
ears are so thin, hold the back of the ear with your other
hand to stabilize it. This is also why our
fondant piece for our ears is also
rolled out super thin. The least amount of weight that you add to the ears, the better. So I'll do the same for this
side. Just holding it down. And it is a little
bit moist anyway, so it will hold on to
I'll fondant pretty well. So we did roll it
out pretty thickly. And we can probably trim
it down just a touch. Even just use a scissors. So I'm just gonna trim
off the top a bit. I'll make the base a
little more strict. And then we'll be piping
around the edges as well, so you won't be able
to see those edges. We're going to just
gently massage that on. Do the same for the other side. So I'm going to
cut a sharp base, and then I'll trim off
a little on the top. And then just massage it
into that buttercream. Those are all the
elements that we're going to be adding before the piping. The eyes and the nose
come afterwards. So from here, what we want to do is take our piping
back, trim off the end. And feed in your star tip. So I'm going to use
number 32 piping tip. If you wanted this
to be done faster, I recommend using a six B or A one M. It will
create much larger star, so it will cover
the area faster. But to make this look cute
and detailed and dainty, I will go for number 32. I'm going to feed that through
the end of the piping bag, and then I'll unravel
the bag over the top of my hand and then feed
in some buttercream. The amount that
you add will make a big difference to how much
you enjoy this next process. You don't want to add
too much at once. I am going to do
probably no more than 2.5 tablespoons heaped. That's about a good one to 1.5 cups worth of
frosting in there at once. The less there is the less
strain on your wrist, on your palm, so you'll
enjoy this process. I'm going to start from the
base and work my way up. This is going to take
you an hour, probably. But it's fine. It's therapeutic. So we're just going to squeeze, let it build, and
then pull away. And we want to try to keep it as consistently sized as possible. I'm going to do a full
row around the cake. And so be prepared
to have lots of buttercream at the
ready for this. Because if you have to remake that colour exactly,
you're gonna struggle. So I'm really letting
that expand a little. I'm not pulling the
pipe and bag away. I'm letting it sort
of build outwards and flatten so it covers more area with less
buttercream needed. And then we're back
where we started. And now it's honestly
just a matter of working directly above. And this is where
we wanted to have our buttercream coat as close to the same shade as
possible so that if you do see in between,
totally camouflaged. And it will just
look super neat. But I am going to start
making a trail for myself along the edges of the foot. So I know that's a perimeter. I'll do the same for
this foot, as well. And do keep in mind the size, consistency of your
stars, as well. It will get to a point
where then you have to work inside here, try to cover as much
of that as possible. If you wanted to, you could
have actually applied a crumb-coat over these areas, but not entirely necessary, making sure that the
stars are touching the neighboring stars
so that you don't see too the cake pop underneath. And that is our first leg done. How adorable is that? I'm gonna do the
other side, as well. I like to give my bag a bit of a twist at the top so the buttercream doesn't
come out the wrong end. And it also makes it
easier on your hand, less pressure when
you're piping. Wonderful. Those
are our legs done. And we'll just continue working
our way up the bare body. Add in more butter
cream as you go. And every time you do, you're
going to actually trap a bubble inside that piping bag. So I'm going to add just
two tablespoons this time. Give it a twist at the top, and then squeeze until you hear a pop and then continue biping. Make sure that's a
good twist at the top. And then all the way around. Remember, size consistency, it's going to get very tempting to just start making them bigger so it covers more
space more quickly. But commit stay committed. Whatever size you started with, keep it at that size. Right. So we've made it
to around the arm area. I am going to just pipe
along the chest here, and then I'm going
to start creating a line around the
outside of the arm. Come around this way, as well. Just sectioning it
out for myself. And if you want to, you can
just start filling that in. Secreting straight rows
of stars all along. Make sure you're looking or
you're piping if you need to pipe inside those sections to really hide that
kick pop you can makes it a little
harder when you need to keep the cake in a position where
the camera can see it. You end up missing stuff. But ideally you would work directly with this
directly in front of you. What Every now and again, you might come across
maybe like a rock of chocolate or a rock of icing
sugar in your frosting, and it clogs. Nostris. If it makes an ugly start, just pipe directly over the tub. Oh. Awesome. Getting pretty
close to the top. We're gonna start redoing now
the rows around the back, so I'll close off the back and then we'll
move on to the head. We'll do the chest, as well. Now more than ever,
concentrate on the consistency of the
size of your stars. Neck is done. We are up to
the head if you want to. You can start along the ears. So creating a row covering where that cake bop meets the
**** traveling around. And then over the top of
where we have that fondant. Awesome. I kind of lost track of what it is I was doing
there for a sec. We are creating a line
around the earth. Perfect. Make sure
everything is covered. Could use a little more here. Yep. Perfect. Create even smaller stars there just to get that nice shape. And then fill in to cover
the ear completely. And if you need to make them
a little bit smaller because you don't want to add too much
weight onto the structure. After all, it's only being held on there by a
couple of toothpicks. And, um, buttercream. Awesome. Fill in any
spaces where you can see through to the cake pop. And then repeat the same steps
again with the other ear. And then, just like
you were before, continue creating a line around the head until everything
is completely covered. Beautiful. Now go around and
just have a look at where you can see
through to the skull, where you can see
through to any of the areas underneath your
piping and just fill it in. Focus, especially on your
kick pop batter layers. Okay. And that is our bear completely
covered in buttercream. And it didn't even take as
long as I thought it would. This was maybe about a
35 minute job. Not bad. So our next step now
would be to apply our final details like
our nose and our eyes. For the nose, we want it to be right on the inside
here in the face. I haven't let my
buttercream set yet, so it's all still nice and soft. That way, it sticks
on here like glue. And then press it
down firmly onto buttercream and attach your
eyes directly over the top, and then we'll add our ribbon. I realized the little
mouth is missing. So what I'm going to do
is take a little bit of black fondant. I'm going to roll the
fondant in my pum, and then back and forth with my index finger to
create a nice long rod. Try to make it as even as
possible and then take the rod, fold it in half. Give it a pinch
right at the top, and then flare out either leg. Basically position it under the nose for that little mouse. And if you're happy
with the look, you can stick that on with
a little bit of water, just a little bit of
water where his mouth is. And then just stick his
little mouth on top. Make it as long or as
short as you like. I think that works nicely. And then I know
the little detail. Only if you wanted to, you could put little stitch
marks on his feet, touch of water where the
little stitch marks might go. And then just like
before creating a loop, creating a bowl, rolling
it in your palm. You won't get it Nels then if you were to do this on a bench. And then I'm going to
trim this down and just create maybe four sections. So one, two, and then
that in half, as well. Try to get it roughly
the same size. And then I'll just
attach one there, maybe another one
right next to him, where I marked with that
water so it sticks. And then on the other
side as well to make him look a little
bit more realistic.
9. You Did It! : Did it. You finished the class, and now you are equipped
with all of the skills you need to create your very
own sculpted bear cake. I hope you enjoyed this class, and if you do recreate this,
please do share it with me. I'd love to see your results. Thanks again for being here, and we'll catch you
in the next class.
Rossana Aloi
