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Hi! The dam is made with stiff consistency icing. Same icing I use to coat the outside of the cake with. You can find the recipe by watching my tutorial called "Perfect Icing Consistencies". You'll also find it in written form in the description box below the video. Thanks for your question and for watching. :)

That's so wonderful to know you had great results! Thank you for sharing it with me! :)

I've only ever made homemade MMF once and I didn't use any shortening at all so really can't speak to that. However, I do know that it's not a good idea for shortening to go anywhere near fondant because since it is oily, it will not allow the fondant to stick well to itself and this will only help promote tears, cracks, and elephant skin on your fondant when you're rolling it out. But, the fondant issue is really a completely separate topic from this icing tutorial. I suppose that your hesitancy will only be done away with or actually supported by actually making this icing and just seeing for yourself. Just be sure not to use vegetable shortening. This recipe calls for non-vegetable shortening. Hope that helps and thanks for watching! :)

Thanks for your question. The crumb-coat is a soft consistency and the outer coat is a stiff consistency. None are medium consistency. Thanks for watching! :)

You're very welcome! The only thing that really should go near fondant in tiny amounts as shown in this video, is water. I always say not to ever use or go near fondant with shortening. That'll just ruin the consistency and strength of your fondant. Thank you for watching! :)

I use the soft consistency for piping. Works great! Thanks for watching. :)

YAY! Thank you so much! Oh that sucks! I don't know why a lot of Walmarts don't carry the non-vegetable shortening anymore. Thank God you can easily find non-vegetable shortening at local cake supplies, so at least you have that back-up when you need it. So definitely go to your local cake supplies. They always have it. Thank you for watching! :)

You're not stupid. :) Anyone could've missed that. Thanks for watching. :)

Thank you for saying that. I'm trying to learn how to edit videos, could you possibly make a video to learn how?

The hard icing is what I use for final coat. You technically "can" use the soft icing (the one that is half butter) as the final coat as well, however, just know that it won't do a great job of holding its shape once it comes to room temp, and you definitely don't want to cover it in fondant. Thanks for the question.

Glad you thought so! Thank you! :)

That's so good to know. Thank you! :)

You're actually the firs to ask so thank you! The turntable I use is by Wilton. Yes, it's very smooth. :) You are very welcome! Thank you for watching! :)

@@krazykoolcakes thank you so much!!;;;

I highly recommend these that you see in the video. For the recipe and instructions to make them check out my tutorial called "Perfect Icing Consistencies". You can find the link to it in the description box below this video. Thanks for watching!

You're very welcome! Thanks for watching! :)

Greeting! If you did buy the non-vegetable shortening then I have the feeling you did buy and old or bad shortening because there should not be any aftertaste at all. If your family hated it, then it's almost certain that shortening was no good. The icing is delicious. Thank you for watching and hope your next container of shortening is good. :)

Yes it is. :)

Thank you so much! I appreciate you watching. :)

Lately, once in a blue moon. Hoping to get back into it soon. :)

Nope

@@krazykoolcakes I made the chocolate cake and oh my goodness it turned out delicious. I’ve used your vanilla recipe and it’s the best. Thank you for sharing both recipes with us.

Thank you so much! :)

That's a great question! First, thanks for watching. Okay so it all depends on how much time you have and whether or not you necessarily need to have the entire cake completely iced on that day. When I'm not too much in a time crunch I will stick my crumb-coated cake int he refrigerator and just ice the 2nd coat several hour later or even the next day. If I have to have the cake completely iced on that day or right away I'll put the crumb-coated cake in the freezer for 10-15 minutes only to chill (hard to the touch) so I can go ahead and ice the 2nd coat. So you see, it all completely depends on the work load and time you have. So it's not a matter of preference. It's a matter of what needs to get done right away or not. I hope that makes sense and thanks again for watching! :)

Thank you so much! I'm so glad you liked it. :) I did not keep track of the "weights" of each body part. But, in order to follow this tutorial I would recommend making the parts the same size as I did in the tutorial. In many sections I'm sure I showed the sizes. Hope that helps and thank you for watching. :)

You're very welcome! Thanks for watching!

Thank you so much! :)

I know. I do too. But at least we have them to see whenever we want. :)

Thank you so much! :)

Thank you my friend! :)

Haha! Probably learning and struggling as long as you have. LOL. I'm so glad you liked these buttercream waves. Thank you for watching my friend! :)

Really!? That's so awesome! Gad you like the advice. :) Thank you for watching!

Hi! The bases are made of gumpaste just like the decorations. Thanks for watching! :)

Muchisimas gracias! Que linda es usted. Dios la bendiga. :)

Exactly

AGREED!!!!

Thank you so much! Glad you liked it. :) Can you clarify your question about "tutoring"? Not too sure I understood. Thank you in advance. :)

@@krazykoolcakes do you have a tutoring of a gingie stand up?

Thank you so much! :) I appreciate you watching.

HI! Let me know if you'd like to order any decorations like these from me. I custom make cake toppers and ship them around the world. If you'd like to order you can email me to krazykoolcakes@gmail.com. :)

:)

Thank you Cheryl! Glad you liked it! I miss making tutorials. I will finally have some time to get back into it again soon! :)

Hi Cheryl! Thanks for your question. I am hardly making cakes lately as I have been focusing more on the decoration side of cake making. I'm mainly sticking to sugar modeling, but on a rare occasion I'll make a cake for a client here and there. :)

Are you using gum paste for your decorations, or are you using air dry or polymer clays mostly?

You are very welcome! Thank you for watching! :)

:) <3

Hi! For piping flowers I recommend the softer consistency. You will have difficulty with the stiffer consistency. Thanks for watching! :)

@@krazykoolcakes thank you

I tried making a double batch of the soft icing. But I noticed that it's better if I just stay to a single batch I'm going to try it again just doing the single batch and see if that helps

You're welcome 😊 Thank you for watching.

Please feel free to email me if you're interested in booking a private class with me. You can email krazykoolcakes@gmail.com

I never taste anything, but some people with extremely strong and sensitive taste buds do. You'd have to try it yourself to see.