Cake You Explained Clearly

welcome back to how to cake it today I am making well this my cake stress ball as a cake so whenever cakes stress me out I squeeze a cake I think you know I think you get it you've been here a while I've decided to make the inside of this cake chocolate and now I have my 9 in round chocolate cakes I kind of want to make more layers in the cake that are less thick than usual I like to shake things up every time I make a cake I save the humps I don't necessarily use them but in this case my little stress ball has this sort of big cream poof on top so I'm going to utilize my kumps to make this part can't really measure the poof perfectly which is bothering me you can come over here for a sec thank you

no not you stay right where you are you know they never answer me oh I did not measure the height of the poof it's like one and a order oh yeah that makes sense cake is prepped I'm ready to clean up makes me so happy and simple syrup okay so I want to fill this cake partially with Itali rang buttercream and then partially with some of it dyed pink so I'm going to try and match this pink right here that is pink this is why I dye a little bit first cuz this is too pink but now I can just dye the remaining buttercream with bits of dyed buttercream if I add too much food coloring there's no going back it looks consistent okay so I'm going to just I'm going to stick with this it's the right

tone I'm happy it's less stressful which is really the theme of this whole cake right and now I'm going to build a cake okay so I'm going to take this cake to the fridge to chill and then I'm going to ice it oh the poof I'm getting ahead of myself okay I got to build the poof it's time to carve the poof it's looking Hershey's kiss like it throws me off when I'm carving and I can see the filling I need to almost like ice it white so I can just look at it as a whole I think it looks good yeah okay off to the fridge okay ready oh I love it you have to go into the fridge now there's dredging in here but there's nothing I can do can't stress about it no it's a no stress cake day oh I wonder if I should try and

Ice the poof with the electric turntable okay that's too fast okay let's see how I do I am thoroughly enjoying this okay let's this going do the r just loving this so uh it's time to put fondant on our little poof I have white fondant here I'm just kneading it and then I'll put it I'm going to have to move really fast to smooth it okay ready mhm and go don't see how it's already trying to break don't you dare you little poof okay it's a little bit okay don't worry it's going to look like a poof but I enjoy that okay I put a bit of icing sugar just to make sure because fonet smoothers are too flat to wrap inside the curve smooth the fondant push in the excess the little white dot they're not very big so I can just keep this excess

fondant to cut those dots out and I also need to count how many swirls are on this poof 15 like why I'm going to do that again like who puts an odd number of swirls on something round oh I get one of the infamous do 3333 three answers that I love so much in cake decorating 5 and A4 by four which works M no it doesn't not perfectly but it's okay I'm going to do every second one cuz I know that each swirl can't won't fit all the way up to the point and if you're doing this and you feel it pull then chill the cake and go back oo I've never used this sculpting tool today's the day I like this poof guess what guys go this is the worst part fondant is a great texture I will say that because if it was any drier it would start to pull

did I tell you all that it was humid this part oh it's humid oh I can feel my smoothers sticking to the fond okay to the fridge woo my red fondant is quite resistant it's actually like a white chocolate fondant that was given to me at a trade show now I'm going to make some fondant paste just to patch up any imperfections that might be on the cake the same color fondant that you covered your cake with and then a little bit of food grade alcohol this is vodka and then I just sort of mas mash it together until it's a paste like a spreadable consistency almost like royal icing so according to this stress ball cake it's divided in six sections there are six red dots on the top and then there are six Columns of

swag sashes whatever so I need to measure this cake and divide it into six and I know going to be a number that is not divisible by six 31 if it was just 1 in shorter or if it was 1 in less it would be easily divisible by six but no why would it do that so if my cake is 6 in high and oh God more math ooh see how you see how humid it is that paper is sticking to fondant all right I will start at what I'm calling the back of the cake but the good news is it kind of looks good from every angle so I can change that and I'm going to start by adding the top sashes because if I add the bottom ones first I'll then have to put my template over it and I could squash it and I don't want that to happen oh look see how this is sticking to the

cake oh got to be careful okay I'm enjoying the swag the sash which I quit why do we have to give it a name so much so that I'm going to do it again just lower down it's time to add white dots between the sashes oh my gosh it's stuck to my hand okay so now I'm going to mix some paint because we decided that this doesn't look white oh that seems pink let me give it a chance you look good looks good I have to paint the white this is not going to be fun the white dots on here you're right it looks so much less pink with the pink in the background than it did on the white it is time for me to recreate the border of this stress ball so I think I'm going to do is roll out some tubes cut it into even sections roll those tubes into

balls and then I'm going to overlap them all along the bottom edge of the cake step back and look at it okay I can see it okay so now I just have to paint the trim I've got to add the poof I think I need to Mark the center with a circle scaring myself please the top of this stress ball cake has these little red Nubs is this supposed to be a cherry once again if this is supposed to be a cherry it's a terrible Cherry okay so what I'm going to do is cover six rollos this is like the smallest cake I've ever had to cover like I don't know okay woohoo nice guys it's I have to I have I'm so sorry for this but be careful I'm going to have some poof M mhm I am stressed about the sashes they could have been high but

I'm going to let it go oh it's your day off I'm so sorry let me squeeze this one imagine I'm kind of tempted but it'd be more satisfying if it was room temperature so not today