Tuesday, March 12, 2013

STACKED TIERED CAKE CONSTRUCTION


Fondant is a great way to decorate a cake, or cookies or cupcakes, for a special occasion. Fondant's smooth finish will give your dessert the illusion of coming straight from a professional bakery. It is not the easiest cake decorating material, but once you get the hang of it, it can be used in many different ways for many unique looks.


Before applying fondant to your cake you want to make sure it is completely level and flat. Use a knife to cut off any excess cake and to round the edges. If there are any sharp corners or edges the fondant might crack when it is drying. Next, use a large spoonful of frosting to secure your cake to a cake board or plate you will be serving it on to prevent it from moving around and sliding while you are trying to decorate it.

Apply butter cream frosting to the entire cake. This will hide any uneven spots or crumbs stuck to the cake while also acting as a sealant that the fondant will stick to. The fondant will also stick better if applied to the cake when it is slightly chilled so you might want to stick it in the fridge for a few minutes.
To prepare the fondant for the cake knead it in your hands until it feel like clay. Now roll it out with a rolling pin. You can sprinkle it with cornstarch if it starts to stick to your rolling pin or countertop. Keep rolling until the fondant is 1/4 inch thick and a little larger than the cake you wish to cover with it. It should be large enough o cover the entire top and sides of the cake and touch the board or plate.
Once the fondant is rolled out to the correct size flip it over and place it on the cake, this way the side that was touching the countertop is facing up. This side will be shiny. Starting in the center and working outwards smooth the fondant using your hands. Work towards the edges and move your way down the sides to remove any air bubbles trapped underneath.

Once the fondant is smooth on the cake cut any excess from the bottom that hangs past the edge of the cake. You can now continue to decorate the cake with more fondant, sprinkles, frosting, or whatever you choose.
Rolled out fondant can be cut with cookie cutters and then used to decorate over more fondant or just plain frosting. You can also sculpt fondant just like clay to make any 3D shapes or figures you might need to complete your design.


Berkesempatan menyediakan Kek Kahwin untuk anak saudara merupakan satu pengalaman yang cukup menarik. Saya hanya memperlajari untuk membuat kek fondant cara membalut kek dan menyediakan bunga tetapi untuk kek kahwin bertingkat saya belum berkesempatan untuk memperlajarinya. Cuma berpandukan dengan internet saya laksanakan tugas ini. Tekniknya lebih kurang sama dengan kek fondant yang lain tapi untuk kek bertingkat ini paling penting ialah structure kek supaya kek akan kuat dan tidak goyang.


Untuk Kek Kahwin ini oleh kerana saya masih baru saya cuma menggunakan butter cake..sebab tektur butter cake mampat. Sila lihat gambar rajah dibawah bagaimana untuk menyusun dan menguatkan kek. Ukuruan bagi setiap kek harus tepat supaya ia tidak sengit. Teknik membalut kek boleh dirujuk pada entry saya yang dahulu. Saya ada menunjukkan step by step proses. Untuk  kek kahwin ini highlightnya ialah structure kek. Kek apabila telah selesai disusun dimasukkan batang kayu nipis menembus ketiga-tiga tingkat supaya ia tidak goyang. Kayu ini boleh didapti di mana-mana kedai kek. Lepas structurnya kukuh bolehlah dihiaskan dengan design sendiri. Ternyata membuat sendiri adalah lebih puas dan menyakinkan....Insyallah.

Stacked Tiered Cake Construction - adapted from Wilton

Stacking is the most architectural method of tiered cake construction. Tiers are 
placed directly on top of one another and pillars are not used. Cakes are supported 
and stabilized by dowel rods and cake boards.
Click here to view ideas that use stacked cake construction.

step 1

Dowel rod all tiers except top tier.

step 2

Position the middle tier on the base tier, centering exactly.


**TIP: Finely shredded coconut or confectioner's sugar, placed in
 area where cake circles or plastic plates will rest, helps prevent 
                            frosting on the cake from sticking.

step 3 

Repeat with the top tier.

step 4

To stabilize tiers further, sharpen one end of a wooden dowel 
rod and push it through all tiers and cake boards to the base of 
the bottom tier.
     step 5
To decorate, start at the top and work down.





5 comments:

Noor Yusoff said...

As salam Paty....bestnyer awak dah buat kek bertingkat dari fondant. Saya masih ragu ragu lagi nak cuba .....Nak tanya sikit wooden rod tu ada jual tak kat kedai kek atau boleh tak kita guna bamboo stick yang dalam pek jual kat mart.

makcikkantin said...

wow Pat...that's nice.

I did mine (tak ada blajar.hentam saja)...tapi selalu crack esp kat turning tu..fr top to sides of cake).

banyak lagi nak kena belajar ni

aziejaya said...

As salam Paty. Cantiknya kek tu. Bunga yang besar tu dibuat sendiri ke? Dari fondant juga ke

Farra Kikibum said...

CANTIKKK!!!

Munatycooking said...

This is beautiful Fatima :)

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