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when i cover the double barrel cake with renshaw icing , as soon as i put the icing on the top , the icing from edges always tears away? I check you one of the video , you covered that cake normal way, but why my icing tears away?

Hi gegelinka

In the tutorial for the double barrel cake Paul use the Carmas Massa fondant which resists tearing. Renshaws regal ice is a soft fondant and can stretch and tear particularly if the weather is hot or humid. I find kneading it the day before requirement and leaving it unwrapped for about 20 minutes helps to dry it out a little, it seems to handle better the next day. To prevent tearing, roll out the icing so that it just slightly overhangs the height of the cake, enough to cut around the board. As soon as you lay the icing smooth the top edge of the cake to prevent pulling and dragging which makes the fondant tear. To see a couple of suppliers for Carmas Massa look here http://www.cakeflix.com/questions/carma%C2%92s-massa-ticino-tropic.