websiteornament.jpg boule de Noël gateau tutoriel

websiteornament.jpg boule de Noël gateau tutoriel

websiteornament.jpg

websiteornament.jpg

To minimize wrinkling trim excess off the bottom with a paring knife.

To minimize wrinkling trim excess off the bottom with a paring knife.

Chill the masked cake until ready for fondant.   Take out the small rolling pin, corn starch puff, straight pins, and fondant.

Chill the masked cake until ready for fondant. Take out the small rolling pin, corn starch puff, straight pins, and fondant.

Use a small offset spatula to crumb coat the cake with buttercream.

Use a small offset spatula to crumb coat the cake with buttercream.

Keep a flat, 1 1/2" wide base at the bottom as you carve the cake.

Keep a flat, 1 1/2" wide base at the bottom as you carve the cake.

Angle knife and turn cake as you trim off edges. Put mini cake back in fridge to firm up buttercream if it softens. As one cake is chilling begin carving the next.

Angle knife and turn cake as you trim off edges. Put mini cake back in fridge to firm up buttercream if it softens. As one cake is chilling begin carving the next.

With a serrated kitchen knife carve around the top of the cake. Keep turning it as you carve it into a sphere or an oval shape. Tip: It is easier to carve on a turntable.

With a serrated kitchen knife carve around the top of the cake. Keep turning it as you carve it into a sphere or an oval shape. Tip: It is easier to carve on a turntable.

We will use a 3 layer cake for this tutorial.

We will use a 3 layer cake for this tutorial.

Remove excess cake around the cutter and continue to press the cutter through the cake.

Remove excess cake around the cutter and continue to press the cutter through the cake.

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