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Adventures in Fondant
Oct. 17th, 2013 06:01 pmA couple of Sundays ago, a coworker called me and said, "You know, it's M's birthday tomorrow, could you do a cake?" My cupboards were bare. I told her I wasn't prepared for a less than twenty-four hour notice, etc. She asked if maybe I could do one for bosses' day, which was yesterday. I agreed, for some reason, and then got it in my head to do fondant.
Now, if you've seen a pro work with fondant, you'll know they make it look as easy as one-two-three. Having done cupcake toppers, I had some idea that it wouldn't be so easy. But still, you all, it kind of kicked my butt. It doesn't help that my kitchen counter is way too tall for someone of my stature. My shoulders are sore. I prevailed, though:
I had some holes and some wrinkles, of course, but I'm pretty pleased with how it looks!
( Neapolitan layer cake )
And the best part is the strawberry buttercream (between chocolate and strawberry layers only). I finally found out the best way to impart that wonderful strawberry flavor and retain the right consistency: freeze dried berries, powdered. Great color, great flavor.
Now, if you've seen a pro work with fondant, you'll know they make it look as easy as one-two-three. Having done cupcake toppers, I had some idea that it wouldn't be so easy. But still, you all, it kind of kicked my butt. It doesn't help that my kitchen counter is way too tall for someone of my stature. My shoulders are sore. I prevailed, though:
I had some holes and some wrinkles, of course, but I'm pretty pleased with how it looks!
( Neapolitan layer cake )
And the best part is the strawberry buttercream (between chocolate and strawberry layers only). I finally found out the best way to impart that wonderful strawberry flavor and retain the right consistency: freeze dried berries, powdered. Great color, great flavor.
