Hi, thanks for sharing. We are not shut down. We just had to divert our energy strictly to cakes with a smaller staff. We hope to make more videos in the future.

That's a good suggestion. Thank you!

Yay! glad you like it. You could always tag us in an instagram post if you wanted to share the pic there!

Cool. We'll consider renaming the tutorial 😉

Before we had the Cake Safe setup we rigged up our own solution of putting a small home air filter in front of a box fan with cardboard wings taped on the sides. It's not nearly as good but it is better than nothing. Either way covering your work surface with plastic wrap before spraying makes clean up a lot easier. Happy airbrushing!

We have a Badger 105 Patriot. The compressor is PAASCHE. I'm not sure of the needle size.

The airbrush food dye we use does not have a strong taste. It is just a thin layer that gets sprayed on the outside of the fondant. You're more likely to taste food dye when it's a lot of a dark color stirred into buttercream for example.

Hi! It's definitely better to let the airbrush color dry before piping over it - otherwise, the color might bleed into your frosting (or the frosting might slide on the wet dye). The cake should just sit out at room temperature until the airbrush dye is dry. (As a general rule, marshmallow-fondant-covered cakes should not spend time in the fridge, since the humidity inside refrigerators can cause the fondant to sweat and melt. Not only would the airbrush dyes not dry, but the whole surface would be sticky, wet and tacky!)

Wow! Thank u so much! I'm just a newbie and you've been very helpful ❤️💕

We use Americolor.

Shiny could be any of these 3 things: if it's humid in the kitchen your cake will get 'sweaty', if you use a lot of airbrush dye it will look wet and might even run if applied too thick, and/or you can spray the whole cake with a pearl shimmer.

Hi, you would only use gel colors while kneading color into the fondant before covering the cake. After the cake is covered in fondant you will use specifically airbrush food color which is watery enough to spray out of your airbrush gun and coat the surface.

Compressor is a Paasche. Gun is a Badger.

I’d like to know the airbrush used also

She said it at the beginning.

We use Americolor.

I see they haven't answered. I would not recommend it. as it thaws the excess water will affect the colour, unless they are waterproof, which I don't think exist yet.

No. We don’t steam our cakes. We airbrush directly on the fondant. Accepts colors well enough.

www.cakesafe.com/spray-booths

We get ours from Americolor thru their website. They are called Amerimist.

This is a food grade airbrush paint made by Americolor!

No, it's our homemade marshmallow fondant, which you can see how we make here: kzfaq.info/get/bejne/Y5typ66HuauykaM.html

You can always experiment with it, however, we have no experience airbrushing on chocolate ganache from which to advise.

@@OakleafCakesBakeShop thx for response

She’s not an idiot. Of course not real paint. It’s airbrush colour you can easily buy on amazon

Americolor

@@chriso9934 there are other brands too

For this two-tiered cake, it's about a tablespoon of very dilute food color spread over 30 servings. If you're concerned about the food color you could do some research on various brands of airbrush food coloring and their ingredients. If you can produce any good literature or studies about adverse effects of any ingredient in airbrush food coloring, in such small amounts, please send it our way. Thus far we are unaware of any. To be perfectly honest, if you're concerned about health I have no idea why you would bypass sugar to jump to food color as a concern. There is way more literature surrounding sugar. While I think sugar in moderation is fine, and certainly nothing like tobacco, it does seem analogous to worrying about the adverse health effects of dye used in your cigarette rolling paper.

I noticed that lots of people leave the fondant on their plate and just go for the cake, so they don't have whatever is on the cake. I guess they are usually too sweet. This marshmallow fondant sounds good. I definitely have a look at it.

@@OakleafCakesBakeShop Murdered by words! Love it.