Fondant 101

Friday, October 14, 2011

Last week I finally got to take a class at my local cake supplies store. I've worked with fondant with zero knowledge on how to properly handle it. I typically made cut outs and let them "dry" which wasn't really stiff. Anyway, I'd attended some tastings and informational classes before and they kept saying "no, fondant doesn't taste awful if you know how to use it." Oh really? Fine, I signed up for the class... and made this:

We covered a cake (foam of course), made a bow and practiced cut outs.

It wasn't super easy but definitely easier than I thought it was going to be.

She even had these cool texture mats you rolled the fondant out onto so there was a patter on our bows.

We also learned what to use to flavor the fondant and how thin to roll it so it stays soft and almost melts into the buttercream frosting underneath. We tasted an almond fondant on a piece of pound cake and it was great: still soft, melted into the frosting underneath, delish!

I can't wait to try this on my own. I think I'll start small with a two layer, 6" cake. Or maybe even just the decorated discs on top of some cupcakes. Stay tuned!


Anonymous said...

Hi Sandy,
Beautiful! I'm not sure if you already know this, but I just wanted to pass along something I just learned (because I love the taste of buttercream frosting as opposed to fondant):

If you want a smooth look to your iced cake, you can smooth out your iced cake with Viva paper towels and your hand! It looks just like fondant! Viva doesn't leave any impressions like some other paper towels. I supppose you could also try waxed paper, but I recently used the Viva method and it worked really well!
Pam L.

Sandy said...

Thanks Pam! I've heard that before but never tried it. I'll have to pick some up next time I make a cake! Thanks!

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