How to Make a 3D Book Cake

Hello everyone, an old wise man says that each person eats yogurt differently, although it is simply just yogurt and the spoon is needed for dessert, you just have to put the spoon inside the yogurt, put it in your mouth and eat it normally, so

make

a 3D

book

. The

cake

is also a very simple job, but everyone does it differently with all respect for others and other methods. Today I'm going to show you the unit rate for making a three-dimensional

book

cake

and I hope you find some useful tricks for your next similar cookie. This is what we have to do.

I have a 33 by 22 rectangular cake that is about 50 millimeters high, so I select the matte pastel because the matte pastel allows me to carve very well and easily, so you should also take butter cake, white clay cake or Pastel of dark clay, something you can carve that doesn't really melt at room temperature. I have a set of roses here that I'm going to show you how I'm going to use them on the cake. normal, just a PVC tube to roll the fondant and here I have white fondant and burgundy fondant and some royal icing to give the finishing touches and I cut a little board cut out here just so that the book in the middle indented that between both sides when the pages are open and starch and the pair of scrapers and I have stated scraper that is the exact scraper flat scraper straight scraper and I have a comb of course it is new it is not used only use for cake The purpose of decorating it probably has about a kilo of ganache.

I don't condition it. I don't set it up now because it will take me a while to explain everything to you until I get there. I'll just put it in the microwave when I need it, so my goal. is to put this in the microwave maybe every 15 seconds I check it and after the ganache is soft and creamy it even almost falls off the spoon which will be perfectly conditioned for me to use. I have a long pot here. I'm going to fill it with really hot water and I'm also going to use a long knife because I'm going to be carving with like a single action.

I'm not going to carve with small actions, so I use a very long knife and it's also not serrated because I'm not going to use that back and forth action to cut. I'm almost going to push the hot knife in and melt it into the cake and then carve it and use it to shave the cake. I'll show you this one later on a set of knives, a ruler, I might need it to measure something, and a sharp utility knife. I need an art roller. It is very useful for cutting things straight. I'll use it to cut the fondant.

Long, beautiful and straight pieces. Caesar and and my towels, of course, are always available wet and dry, so the last thing is that I have a text printed on the edible sugar page. Text frames are available on the Internet. You can choose from hundreds of what you want and you can place your text inside. and you can print, so if you don't have a similar setup to be able to print sugar paper, you can't order cake decorating supplies from your local, there are always people available or other cake shops that print for you, so that's not what we need and the next thing I'm going to do is I'm going to start carving my cake when I look at this cake from a side view it's about two inches tall so I like to do this carving without creating too many leftovers almost none so this is mostly like that. the size of the cake is the height but not exactly the width, meow, I just want to show you what it is, that's the center of the cake, so I'm going to cut, I'm going to cut in half here, in half here, a small triangle. and turn it this way and paste it here, same thing over here, just put it this way here so there's no loss.

I'm going to create those pages when it's open in the book that gives, it has this kind of wave, so also from the center to here in the middle and I'm going to carve something here like this and I'm going to put it in this area, I'm going to create that and I'm going to also do the same here. I'm going to carve this one and place it here and maybe just a little bit of carving here, so this is what I like to do, okay, after that, when we're masking, we're going to put this direction and indentation that we can give these lines on the site to

make

this area darker. actually using the same color as the sides will have a final effect on the site okay let's make the cake still cold so when I remove the cling film nothing comes that almost comes off nice and clean so my knife is quite hot.

First let's score a little when you take out the knife. A little bit of water on it didn't clean it completely, just hit it down like this, about almost in the middle, so every time you do something, put the knife back on it. water make it nice and clean so it doesn't cut this one, this is done, turn the other side, just curve that piece very slightly and after that we just push this one in here, we're going to dough it later, put a little bit of finish on it. make it nice and smooth, turn the other way when you push the knife against your hand, you have to be careful, don't force too much, this is also done.

I like to have a little more space in the middle, like this. twice this year, okay, so the carving is well done, the next thing we will do is master the masking of the cake, which means started to cover with ganache, get ready for the Fonda, okay, let's clean up and do that for the good quality. I'm going to master the cake twice, first the masking will be quite difficult so I don't worry about over finishing and then I'm going to push this with the cling film into shape. I'm going to animate it and mask it again. because the ganache will always work perfectly on the cold surface that is already ganache before, so I only take the one that I already conditioned my ganache.

I put this thing that weighs about a kilo and I put it three times fifteen seconds in the microwave each time I mix it so that my The glass bowl is very flat on the side, every time I can grab the ganache with the paddle, you see that almost it falls off like that, that condition and after that I can use that place to clean the spatula, so start from the side. First, like this, try not to get the place too dirty, always go little by little, because you'll see, it's not really perfect, but I like to put this on this Ridge and make it really nice and cold, and I go. to give another thin coat of finish later for a final coat at this stage I show you a trick just like I did with the crumb coat.

I take my cling film, I relax in the middle, is it still there? Then you have to run down to make sure you put everything in. Return the correct shape to the refrigerator for about ten minutes. Ten minutes was enough to harden this ganache so I could get this cleanser out very easily, nice and clean, so I also put my ganache on macro, added a few seconds and made it a little bit softer, just this is the city, like falling of the spoon, so if the ganache is so soft, if the cream is so cold, the first layer and a nice firm cake will be all very easy, so the second layer is actually a lot. easier because of that soft ganache called surface and you will see that it will be perfect, so peel it off to clean.

This is a really good method for shaping the casing, basically, those kind of basically simple shapes like this, this time I'll do it a little bit. more careful with a much lower and careful ganache it is a really very nice cream, how good, after finishing the cake, you can leave this cake another day at room temperature, which must have a well-conditioned room, it is about, let's say , about 20 to 23 degrees maximum and then you can work on that even if the decoration takes for some cakes for a couple of days, everything is fine now the place is really, so let's put a little more ganache on top, not much, just a little this time.

I'm not going to use any clean rap, okay, let's fix it with this one now, first of all, clean this ice well from left to right and from right to left. I can feel it. The ganache without applying the surface of our condo is nice and dry, nice and done. firmer, so it doesn't take too much effort to get it right again, now that you realize I do it so the good sides are right, the only thing I'm going to fill in is just a little bit of this residue on the side that I'm going to scrape it like this, but I'm going to go in this direction, that's it, this one is going to go in the refrigerator.

Stop, okay, so maybe I'll do some touch-ups later, but maybe it's just a touch. with your finger just make the congress right okay let's help put it in the refrigerator and then get ready for the fondant layer to cover this cake with fondant it's pretty easy because it's just one layer and then pretty low and then the corners . Also having a bit of a slanted lock on the side really doesn't have too much danger of the corners cracking etc so the cake has to be perfect, you actually have to believe in something very very important, that your fondant coating it's going to be only as good as your last layer of garnish so make sure you pay close attention to your ganache until your last masking before so you don't put the phone down properly so you see this is actually really nicely finished so see this on The In the midst of a little imperfections, you can always touch the cold surface to make it much prettier, so okay, no, I'm going to give my son some good news: this is about one point three point three five after finish a certain sphere. look how strange, we actually have in the resources section of our website, there is a phone on Twitter if you give the thickness of the phone what you would like to roll the measurements of your cake so you can write how tall and how white is your cake, then the calculator will give you the exact amount, including excess brisket and soil, so that you have a comfortable amount throughout that particular cake, always leave it very clean before you start rolling your Fonda, so because I'm going to Cut it into a rectangular shape, so I'm going to start with a rectangular shape, so this should be enough to make it a good size, so it has a good surface here at the top and it has some joining part underneath, so I'm going to push that part down, take some space after the initial turn.

I'm going to do it backwards, this is how I rolled my phone up on my table screen and flattened it out, so I'm just going to put a little stash here we go backwards. down so the table is actually protecting my contents my phone down I love you always nice and soft and I don't know if there's no dryness or anything and I'm going to turn it on upside down take the cake off me don't think about this PVC part actually you can just drag it like this, it will give your fondant an extra push so it rolls easier okay, let's roll it like this now, where the table place goes up, the first thing to do is secure the corners so that do not have any kind of small cracks.

Things like this can always be cleaned with that, we already talked about fabric or something formed, no, I like their absolute edges, very, very sharp, so to do that I'm not going to worry about cutting all those things for now, I'm going to begin. Pinching the corners like this, you just pinch a little bit like this and then go slowly with two fingers like this, which gives you a pretty sharp edge, but once you're done pinching, you have to use that one for it to work. Now start to see. that you can also use this front to go back to the smoke, yes, yes, yes, and not worry about those little points because my impression comes up, okay, no, everything is fine, so I just want to cut this one in the colones, like this I'm not going to cut it all at once, I'm just going to do it a couple of times, actually, I'm only going to cut it one day in the right direction.

That's when you have a perfect corner. Yemeni, although I am going to put the frame, I still want to make it perfect. Last time, look at this, it's calm and flexible and has long teeth, so actually, if it's not straight, it goes into the areas where it fits exactly with it, so if I push it like it's an uneven surface. This way each piece will exert the same type of pressure, so in this case, because the book and the side are pretty straight, we can lick it, just use it as is, so I know that in the middle comes a triangular piece.

Alright, I'm going to start like this, just look at that and now follow the top line. I could have used this one that is the zigzag scraper type, but I will break up the frosting because it is very sharp and very hard. This one is very soft, flexible and they have a round edge, so this one now follows the top line and this one, as you see, continues straight, okay, check, I'm going to now remove this plastic coating that protects the body, we're actually done with ganache and all the dirty things, so not all of them are dirty, but messy, so we'll remove them for now.

There is a plastic and a sheet that is not glued underneath, it is only good in the corners and if I cut like this it is not a club, I also like to do this. a little putt-putt that I like to create my initiation here because that triangle is not realistic because the book is a little bit more round like this, so just push it and make sure you're in the middle. I know what I like to do. Wanna. I want to put a little bit of burgundy here to get the darkness right. You can also use black if you want.

Okay, let's make the framing long enough when I say French, that means looking at the color at the longest distance, so it's long enough. I'm not trying to do it too muchthin because this is a thick type of book, logically it should have a teak cover, that's fine, the other side is better, the pizza cutter is always good, so I like to make it a little thinner, here is about 1 centimeter here maybe 1.5 and a little bit bigger here, so those are the sights shown here and there, you can always use a push roller if you like this side and this side I'll make it a little bit thicker.

I would make it a lot thicker if I had more space but I don't have much so I'll make it a little bit or not too much you don't need this that's one I'm not going to glue anything because I'm like a pipe so I make sure it touches very well on it, diagonal cuts, remove it and then place it, overlapping it and cutting it, it gives me the exact edge that fits, that's not going to clean and make a little pilot, as you will notice, I cut the stripes that represent the cover of a book by hand without using a ruler, but why is this frosting too soft?

I can use something like this it's pretty hard the company would just push it to the very fine line even if the inside isn't straight but the outside will be perfectly straight just by pushing this because the frosting is still soft you'll hear what it says this wood will be straight it's well done now what I'd like to do I'm going to do my IP there's no real IC bike I cut this I cut the rough type or not just about this and go for straight lines right over here you'll see why I have this guide , the pipe is pretty straight because I'm holding my hands on the table, I'm just drinking on the table, I have no movement at all and then there's also the 90 degree corner that gives me exactly the point of contact, so I just continue with the knives in an easy pipe gear, that problematic weekly part still represented, the book cover has this part that falls on the other side.

I'm going to do the same thing again in this part, but in a park look at this, I go here, they don't continue there, they just go a little bit like they change the destination here, that's a counterclockwise pipeline. I'm not going to go like this. going backwards, that's it, so now what we have to do is see which side is better, there is always one side that is better, so I can see that this is a little bit of an imperfection here and then I turn around here, that's a bit. a little better, so I'm going to use this is the front of the book, here's my impression, as you see, the plastic underneath is much smaller than the clock, it's the sugar part, and then this part that's already printed, there is a visible part. that I want to have it in the middle of the page, so I really want to cut that sugar print in such a way that it's exactly the size of the page so that it becomes kind of a page on the top page.

I can just cut this one. around, put it, put a little bit, but I think since I have enough space over here, I'm going to cut it exactly on the page and I'm going to create one that looks like the top page is the one that should be printed with sugar. first of all I want to get good measurements, this is a curve a little bit like this, so I want to use this little piece of paper and put it here and since it's curly and I can't measure exactly from the top like a flat ruler I can't measure like this , How big is it?

So I just placed this one here and then I cut this one like this, okay, this is like this, and if I place this one here like this, I don't have to be millimeter, oh. but I want the same distance to the left and to the right here so that's one part here another is what is once again that's good so this is here and this is they just won the same thing there is this everything good now everything what you have to do We have to place that here and make sure that we're not pushing so much that it cuts everything and ends up on the table just cutting off the top of sugar.

It already happened, you can remove that sometimes these sugar transfer sheets come very, very thin. You can't do what I'm doing now with this because it's nice and firm, it's good quality, so that's possible now. The next thing is I want to measure this one, which is twenty-three point one, twenty-three point two here, so I'm going to take twenty-three point two twenty-three point two, let's end up here somewhere like I want to check these two areas exactly the same twenty-three point somewhere. here well, where was I? 23.2 I had a short memory 23.2 that's correct, okay? well a little bit of water here just live it and a little bit here not much that was a little bit too much I don't remember for sure now it's still a little more enriched perfect look I want to have this one that gives that sugar paper You give me that paper filling, that's really okay, so I'm going to start from this side like this, I go just a millimeter out so I can see the edge of the paper, okay, no, these kinds of old books have some kind of separator. in the middle for people to read it and then put this written, it's written, this actually comes with the book, so you can put it like I want to do that and using that normal recording tape, yeah, it comes from the top down , from this side. just push the scene like that kind of a tilt Cathy erectus that's nice okay all I have to do now I'm going to clean up and then I'm going to start worrying about my roses where do I put them how do I arrange them I'm going to Place my burgundy roses on this area and I have to decide how I'm going to do it, so basically the best thing is that you arrange the roses somewhere else and then you can imagine the position of each horse, whether you have to put.

Instead of just picking this one up from the mix of roses I'm putting in one by one, try arranging them to hurt somewhere else first, you can visualize how it will end up, so I usually use white chocolate, especially for vertical conditions, the chocolate will hold the rose in position, but this is quite flat, so I'm going to finish it with the royal icing while I cut this on the head a little bit thicker, so I'll have lived. more generous I like to colonize like this I want to create a kind of appearance. I had one more rose just now I deleted it because it was too much, so it's definitely the churros that come in there, you can see the indentation of this.

One day we're going to put one here, push it gently to give it a little bit of space or just like it's held under the doors, it kind of gives a downward push. The indented drawers will stay in the correct position, so next time I'll come this way, push and expand the space here. I want you to notice something: when I arrange my roses, I don't put them next to each other and I make sure they bend slightly to the sides so that they really look at each other. which is actually engaging in the middle and at the bottom, but on the other part it's going outwards, so the next one will be here.

I think I want to show you our produced action, so it's a good idea to have a little like. the center I don't think I need more than that, I just don't want to use it and the blade vise I won't use much either, so that's a good area here to put a blade on top of another small blade and Someone here, that's enough, I know I don't want to put more roses or more lives, that's it, but you know, although I like to do it, I'm going to put some branches, they just stay small, it seems that The roses are standing on those wonderful motifs under the frame .

As soon as I turn around, I see that there is a space that needs one more coverage here and I push one more, that's all, so it's a good idea to turn around and look in all directions how it looks good, maybe just I put one more green leaf here, but I made it small, just tear it good, that's all, so this is my simple DNS method to make a three-dimensional book, this cake can be used. for wedding anniversary Christian Ink or many other occasions I think it is quite elegant. I really enjoyed showing it to you.

I hope you guys enjoy it too and learn something if you ask me what else, for example, you can also use on the side of the book. If you have more gold color, you can use the edible gold and just brush the outline, it gives a much more rustic, much older look to the book, so the other question is what happened if you don't have that sugar transfer paper? you can do it yourself, just be brave, what do you do? You have to do it somewhere other than in this book, so you have to plan everything on a piece of paper and I will recommend using actually the same layout to make it like the old one.

The book style is very beautiful and it is a kind of simple and simple phone. You can use it, but only the main letters have to be a little more decorated. You can use chocolate, of course, the only thing that is written on the paper and then you know how big. it's the letters, make sure all the text is organized correctly in the well divided area and then as soon as you do it on the piece of sugar, rolled fondant very, very thin, and then you'll be one hundred percent sure that it's pretty , then you take it out and Put it on instead of just trying it on in this book.

It may happen that you make a small mistake and you don't have to clean everything, so just check there and somewhere else and put it in this book after you are sure of everything. is right and also on the site you make this cake think similarly it doesn't have to be that complicated you know but it still looks good make sure this side and this side are very symmetrical so these drawers don't are necessary, you can put others. other flowers or some bear or other decorations, for example, if this cake is Christian, it can be used as little toys, you know, they can be arranged.

I also call them maybe letter cubes or something in that area, that's it for me today guys, thanks for watching. In this way God bless you all. See you mother next time. Bye bye.