Welcome to the Cake Decorators Q&A

Can anyone tell me the size of the round cutter used when making the tyres?
In the video Paul measures the cutter but doesn’t say the size

Thanks

Hi jb1958

I have a feeling that is a 2.4 inch/ 6 cm cutter from the box set. Place it up against the side of the car cake and see how it feels. For a definite answer you could just pop an email into the site using the contact form here:
https://designer-cakes.zendesk.com/hc/en-us/requests/new

Thank you madeitwithlove

I have emailed to find out as the tyres are made before the car so can’t measure it against the car

Silly me, of course the tyres have to be made up in advance! I hope you get a reply soon. I haven’t made the F1 cake yet but would like to try and have a go. Would love to hear how you get on, any hints and tips would be greatly received too. G’d luck! x

Have received a reply. Really quick so helpful

Told tyres should be 2.5″ – 3″ but to measure against body of car once made.

Think I will use a 2.5 cutter as it gets slightly bigger when you open the hole up in the middle

Great news! I wasn’t too far out on the measurement. I was counting the number of cutters as he was picking it out in the video. Sometimes tools either look bigger or smaller on the videos so its always worth checking if Paul hasn’t listed measurements in the tools tab. Thanks for your feed back, now you can get on! x

Is there any chance this formula 1 car can be made out of sponge cake with jam and buttercream filling and crumbed coat with buttercream?

Hi Sky Cakes

Depends on the type of sponge cake. It would certainly work with madeira because it will be sturdy enough. A stiff buttercream for crumbcoat so it sets up and less stiff for the filling. What had you in mind?

I had decided on Mrs.jones sponge cake – would this be adequate?
I am not sure how I would adapt the buttercream recipe to make it stiff?

To adapt Mrs Jones’ recipe for carving here is an extract of her reply to another member:

Mrs Jones
August 19th, 2015

“This cake is perfect for covering with sugarpaste (rolled fondant). When the cake has been baked allow it to cool down and go cold, wrap in cling film (plastic wrap) and place in the fridge for up to 24 hours before ready to use. Always work with a cold cake because it is easier to carve. Talking of which, if I am carving this cake it is, or going to be a large tiered cake, I add up to 10% extra flour to the recipe when baking. ……… Happy baking! Mrs Jones”

The entire answer can be found in the comments section below the tutorial video.
For the stiff butter cream, add slightly more icing sugar to butter ratio and mix with a table spoon or two of boiled tepid water if it becomes too stiff. It still has to be of spreadable consistency so it doesn’t tear the cake.
Let me know if this helps.

Edit: Use butter instead of margarine to keep the cake consistency firm.

Would the Swiss Buttercream be the better option of the two?

In my experience carved cakes are best crumbcoated with a medium which crusts over and forms a shell even at room temperature. I haven’t used any meringue based butter cream that does that.

I decided to make this with ganache but unfortunately when I put the sugarpaste on it teared from the highest point of the cake. This is the second time I have made this cake and on both occasions the sugarpaste teared from the same place. Do not understand what seems to go wrong on this cake. I used extra sugarpaste so there was plenty to cover the cake and rolled it not too thick so it would not weigh the cake down. I have used 2 different types of sugarpaste but still no luck.

Hi Sky Cakes

I’ve noticed even Paul’s sugarpaste tore at the highest point. He does say in the tutorial that, that is the trickiest part. If I was doing this, I would probably cover the high part with a separate piece of sugarpaste like a cap. It would help soften off any sharp angles and act as a cushion for main paste to go on without tearing. You could try that, it may work for you. Alternatively, it may be less frustrating to perhaps ice that part as a separate section and blend it with the main body. Seams can be gently blended in using a either a damp finger or a soft damp brush.
This is just an idea. How did you get it done in the end?

I had to put a pieces where it tore from the top but as the sugarpaste pulled down it tore in several places around that area. It was a nightmare. I smoothed the tears but overall that part of the area seemed very botched eventhough I had painted it very nearly in black afterwards. This just ruined the part of the cake. Just out of interest what brand of sugarpaste does Paul uses for this tutorial?

Back then, Paul tended to use Renshaw’s sugarpaste in a lot of the tutorials. I have a feeling that’s what it was. He doesn’t mention which brand he has used. He seems to use Carmas Massa more now. I stopped using Renshaws a couple of years back because it’s too stretchy for me. I find Carmas Mass is the best, it rolls out thinner and doesn’t tear as easily.
You sound so disappointed, I know that feeling too. xx