Video transcription

Hi, I'm Janna at Granite Bakery, and this is Susan. And we've taken our fondant and we've kneaded it, we've rolled it out. We've applied it to the surface mat that we used to apply the fondant. And now, she's just going to lay it on top of the cake and apply it from the top, down. You'll notice that she has raised her cake from her turn table a few inches. This way, when she smooths her fondant on to the cake, it doesn't buckle at the base. There won't be any ridges or ripples. It allows the fondant to hang completely and smoothly over sides. You can see that Susan's actually used quite a bit more fondant than she actually needs for the cake. This will allow her to use her technique to keep the fondant smooth to the cake, without buckles or ridges at the base. So, Susan works her cake from one side all the way around to the next. She makes sure that each edge is smoothed and sealed directly to the cake. As she does this, she's pressing the fondant into the butter cream that we originally iced the cake with. And this will allow the fondant to stay soft and sealed directly to the cake. Once she puts it in the fridge, the sealing process will finalize, everything will become cold. And you won't have to worry about anything melting or sliding away. This is definitely a process that's great for weddings, or birthday parties, events that are outside in the summer time. As you're not going to have to worry about the cake melting in anyway. The fondant will hold it's shape and form.