now we're going to cover the cake in fondant so the fondant of choice for me is baked house available from bakeries and cake decorating shops and it only comes in white I had heard a rumor that it now come is in color but I haven't seen that yet and what I've done is I've colored the fondant so I've colored it with violet the volton violet Wilton food gel again cake decorating shops are online only for that I pre colored it and I also pre tylo step so I've put tylose in it already which is the magic white powder I've talked about that Lots before but again if you're not sure it is you really have to see the other video tutorial called what is fondant now I've warmed this fondant up so again it's just gently massaging it out into a snake book folding it in just for a couple of minutes so I've probably done it for about five minutes and it's more pliable now it's not as hard and I'm going to roll it out using the map so this is the map again which is this one here you get it from cake decorating shops or online from 30 to 50 dollars something like that but I do cover all my cakes in fondant using the map now I don't use the bench method anymore because of so many benefits but again using the mat I've got a whole nother video tutorial with all its advantages and how easy it is so again if you hit angel foods dotnet the video tutorial is called covering a cake in fondant using the mat I know genius right alright so to cover the cake in fondant because it's a round cake we're going to do it in a round shape so I do push it out a bit on the bench using my hands first before I use the rolling pin so I'm going to pop and an out-of-the-way pop those out of the way I've got my rolling pin so use this decoration down the way too so you can get really hands-on with the fondant fondant very sticky because it's made of sugar so if there's moisture in the air like today there's rain in the air it will get a little bit stickier so try and work in aircon if you can but because it's winter it's pretty fine because it is dry from winter all right so now I'm going to put it in between the two sheets of fondant two sheets of the mat so like I said we're aiming for a round shape covering up with the mat and then I find it easier if I pull it over and hold my body against there so it saves the mat flying against the bench and now just takes a bit of muscle and bit of time all right I think it's the right size so roll it out to the right thickness depending on your experience depends on the thickness so again check out my other tutorials on fondant to find that out so I've gone about probably half a centimeter so covering a topsy turvy you're going to do a fair bit of stretching and pulling to get it in those really odd shapes so you want a little bit thicker because otherwise it will tear on you then you need it big enough to cover the top and the two sides so the top small side bigger side that will be enough because it's actually such a tall cake as well as it's sitting on the cake it's going to fall and stretch with gravity so it's going to it's going to increase in size so you bring your cake in you can see I've taken it off the non-slip and put it on some baking paper and that's going to make life easier you're going to add the amount of fondant I used as well as about a one point two kilo to one point four kilo I think it was a one point two and some of that will come off but you do need at least one point to I will also need a knife I use a sharp pointy way so that's for when you put it in here you need to get rid of the air bubble all right I think it's fondant time so have everything nice and close get rid of the mat it's going to pop up to the back I want to stay that way what do you think my chances are do all right that angles a bit better well that really matters so yeah aim for the center or some see that it goes to the edge that might not go all the way to the bottom but by the time is stretch it it will to detach it from the mat you just peel it back and then should fall off with gravity just be gentle don't tear at it just give it half a minute there we go and it has a brilliant gloss on it so now is the time to be a bit quick with it so because you've got this massive going to run get rid of that cake from this massive sculptured or carved out bit you're going to have to poke it with a knife to be able to stretch it and get that air bubbling out so it is a massive air bubble wondering where I put my fondant smooth is your needs and your fondant cutter so keep smoothing out that scent a bit and get out the air bubble I'm not going to worry about much more now now when do the sides so smoothing out the top to make sure there's no air bubbles we can get rid of the air bubbles to the centre anyway don't worry about that too much now and in sides so because you've got such a carved out cake it's going to be more difficult to cover flat so your fluff the skirt so you lift it up fluff it and then just encourage it down with this part of your hand which is naturally curved again fluff it and you're only going down about an inch you go down an inch each time and you want to work as quickly as possible so this would be something that I'd recommend you're not having the kids around for because you can't stop what you're doing you have to get it done before the fondant dries out and creates what's known as elephant feet so it starts cracking or has a discoloration I suppose of the fondant so I've gone down about two inches now now just keep fluffing to smooth it out back on this side again so we're nearly down to three inches let's go down three inches so you can see it forms natural pleats so it's called fluffing the skirt and you're encouraging it out again and aiming down so you can see it starting to fold over there so just encourage it back out and then move on don't worry about all going all the way down this is not the time now see there's lots of excess fondant and lots of pleats and that's because you've gone indented with this cake whereas if it's straight up and down be a little bit easier alright we're down four inches now so flatten each pleat out as you come to it so you lift it back up again flatten it and Pat it down not all the way down never all the way down does it take from there but don't worry about it yet we'll get that later hang it's a bit of a pleat there and I don't I can't get it out yo it is more difficult even sometimes I get tears in these ones another plate with nearly all the way down to the bottom now so I just flatten it out with my fingers from underneath all the way down to the bottom on this side now I just need to get it all laid down on the larger side so again I'm flattening it out with my fingers closing it down now if you're encouraging it down you're stretching it so that's why you want it pick up because as you're stretching out this would be the time that it gets too thin that it tears all right we're nearly down the bottle getting quite firm with it on i squishing these sides down I'm going to get my fondant smooth is out then and we've got a bit more plates squish it down forefinger because we're going to get a fondant smoother zhan to here now really good so there's still a bit of air bubble in here that needs molding out it's just using a tip of your finger to push that air bubble out fantastic and I don't mind backs again you're covering it up it doesn't matter all right so fun it's smooth the time start with the top there's any air bubbles encourage them that way to your obvious hole is going to come out alright and it sides an up-down action at the angle that the fondant is okay kids alright so we might peel that excess cut that excess fondant off now so that's why I use the pizza cutter you can use a knife but it is going to tear it the fondant a bit so I recommend getting a pizza cutter or a specialist fondant cutting knife like an exacto knife I'm going about a millimeter or two away from the edge just so I don't hit the ganache hopefully awesome and as you're peeling it away you'll see some ganache got onto the fondant so what you do is just cut that away that goes in the bin and then you can reuse this rest so if you fold it up put it in the bag straight away I just don't have one hand in a second but I will we'll do that in a minute what I am going to do so a little bit of ganache came out these sides here but they'll be covered by border so that's fine so then you're smoothing it out again make sure because that fondant down here is going to get on the base of my smooth I'm just going to make sure it doesn't go on the rest of my cake and then there was a little crease there but you can smooth it out at this stage with your fondant smoother it's going to slip around a bit because of the paper that's fine and again there's another crease there but even if it doesn't come out with your smoother just think about your decorations and how you can fix it or cover it off or it can be at the back of the cake maybe our good old smooth here I'll just clean the place off again now I'm going to smooth it up towards the top bit alright I'm going to smooth the top again so you're wanting that nice angle it's a bad angle of the topsy-turvy awesome so you can spend ages smoothing this out if you wanted to and that's quickly up to you but I'm not I'm not that type of gal that's pretty good so what we're going to do now cause I think it's stuck in time you