Carriage made with cake sponge diagram 03:38
1. Trim the bottom of the cake sponge and stick directly to cake drum
2. Place dowels or bubble tea straws in the cake sponge to support the top half
3. Place a cake card on top
4. Place the cake sponge onto the cake card
This carriage will also make a lovely cake topper when made smaller. I made this carriage out of Rice Krispies because I wanted to keep it for longer and use it as a prop in the background lol 😅 I am sorry if there is any confusion
Cake Sponge Recipe https://youtu.be/b7EdwFV1II8
Fondant Recipe https://youtu.be/P3cAmpEI-WY
The wheels are made of gum paste (recipe below)
DIMENSIONS
・ 12" round cake drum
*Amazon links are affiliate links. When you purchase through these links, it will support this channel without any extra cost to you. Thank you!
PRODUCTS USED IN THIS VIDEO
6" Sphere Ball Pan
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Pink Silicone Spatula
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Round Cutters
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Nonstick Board Large
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Nonstick Board Small
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PME Non-Stick Polyethylene, Rolling Pin, 6-Inches
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Cake Decorating Tool Set
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Cake Smoother
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PME Tilting Turntable
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Foam Pads
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Gold Lustre Dust
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Piping tip PME 42
Karen Davies Brooches Mould
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Oval cutter
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Quilting Embosser Cutter by Patchwork Cutters
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Baroque Vintage Silicone Mould 11:02
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Silicon Leaf Veiner
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FONDANT COLOURS
・ Blue: Ice Blue (SugarFlair) with a touch of Dark Brown(SugarFlair)
・ Pink: Claret (SugarFlair)
・ Gold: Gold (SugarFlair) fondant
・ Royal icing Gold: Egg Yellow (Magic Colours) with a touch of Chocolate (Magic Colours)
Ice Blue
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Dark Brown
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Claret
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Gold
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RICE KRISPIES & MARSHMALLOW RECIPE
・ 50g butter
・ 250g marshmallows
・ 250g Rice Krispies cereal
GUM PASTE RECIPE
・ 500g powdered sugar (icing sugar)
・ 80g extra powdered sugar
・ 100g fresh egg white or 17g dried egg white powder and 80g water
・ 1 teaspoon CMC
・ 10g vegetable shortening
MODELLING PASTE RECIPE
・ 500g fondant
・ 1 - 2 tsp CMC (because every fondant is different, try with 1 tsp first then adjust accordingly)
Mix together and leave for 1 - 2 hours before use, because when time goes by the fondant paste will become firmer
PASTILLAGE RECIPE
・ 300g powdered sugar / icing sugar
・ 1 tbsp CMC gum powder (tylose)
・ ¼ cup of water
Mix all ingredients and leave for 24 hours before use in room temperature. Do not store in the fridge
SOCIAL MEDIA
Instagram https://www.instagram.com/debbyscake
Facebook https://www.facebook.com/deborahwangcakes/
Blog https://www.deborahhwang.com
Korean Blog http://blog.naver.com/syon207
Pinterest https://www.pinterest.co.uk/deborahhwang/deborah-hwang-cakes/
Flickr https://www.flickr.com/photos/21801633@N06/
CAMERA GEAR
Sony A6500 Camera Body
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Sony E 35mm F1.8 OSS Camera Lens
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Sony ZV-1
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EDITING
Final Cut Pro X
MUSIC BY EPIDEMIC SOUND
Onthou - Ever So Blue
Before The War - Lama House
Castor - S.A. Karl
Kiriume - Arden Forest
Imagine If - Megan Wofford
Keep Calm and Carry On - Franz Gordon
The Quiet Hours - Trevor Kowalski
#carriage #princess #cinderella #cake #cakedecorating #babyshower #birthday #howto #tutorial #wedding