Fondant 101
Thursday, January 6, 2011So now that I was able to sort of conquer my fear of the piping bag with my decorating class that I took last month - or better yet, last year. I now have move on to tackle Fondant.
My class for this took place at the beginning of the week. To say that I was excited to take this course is in understatement. I was giddy. I mean come on it’s fondant and as any baker slick their salt knows, you need to know how to work with this medium. This way you can make pretty cakes that will ohh and ahh people.
The class was pretty much the same as the piping class, except this time it was only 10 of us. Apparently you need a lot of arm space to work with fondant.
The goal here was to cover a cake with a crumb coat of buttercream, then covered it with marbleized white fondant - in this case we use the color blue and then make an elaborate bow on top. All this would yield a cake looking like a nicely wrapped present.
Want to take a peek at my end product? Here you go:
Not bad for my first try right? As you can see mistake abound here. The fondant cracked in a couple of places, and taking the tissue off the loops that make the bow almost did me in, since some of the tissued stuck to the still not fully dry fondant and when pulling them off, some of my loop came with it.
But, I’m happy with the whole thing. At the end, it was informative, it was fun and who could resist playing with something that would take you back to being 5 years old and getting your hand in play dough?
Lesson learned:
- Corn starch is your friend, so that fondant does not become a sticky mess. And shortening is your friend to your hands so the it flows better around your hand.
- You need to work fondant A LOT to get it to the right consistency.
- Fondant is fickle and if you leave it expose, it will rewards you by becoming one dry mess and nothing you can do will make it bounce back except the trash.
- The Wilton stuff is YUCKY, so stay away from it. While you can buy good fondant, most bakers have their own recipe to make it from scratch… I keep hearing that Marshmallow fondant is a good choice.
- When using bright colors like red or electric blue, cover your work area and have a pair of gloves for your hands. You do not want to look like a Lobster or Smurf after your project.
- Decorating and wine go well together.
Next up more piping and flower making!
Reader Comments (7)
Soo pretty!! It's fab for first try! MMF definitely taste better! But if you can get your hands on Duff's buttercream fondant, i heard it is the BEST tasting now...expensive but superb taste and great texture too! I can't get it here..so sad..:(
Chica dear, it's GORGEOUS!!! LOVE the blue, the ribbon, everything!! I love that your ribbon has jagged edges and not smooth.
I'd say you are rockin' this fondant. And this is your 1st work?!? I'm looking forward to seeing more fondant from your kitchen!
look at you go! first piping, now fondant. i think you did a wonderful job.
doesn't rose have a fondant recipe in the cake bible?
That looks very pretty. I love playing with fondant and icing too :)
@ Faithy: I do have access to DUFF’s fondant; in fact my local Michael’s carries it… That is good tip and one that I will probably try soon. The instructor used Satin Ice, and I don’t like the taste and it did dry up fast. Another student recommended Massa Grischuna or Massa Americana from Albert Uster. I hard around the internet (and another student there) about a recipe for Marshmallow Fondant and that it handles well, stays softer and it’s tasty. I guess that is going on the kitchen bucket list: make own fondant!
@ Jenn: Thank you girl. Yes, this is the first time EVER that I have even touch the stuff, let along work with it. And while I’m very proud that it came out ok, the perfectionist in me sees ALL the cracks and bumps and tears (they are there, even if you don’t see them, trust me) the fact that the cutter that was being used to cut the strips for the ribbon was not sharp enough and did not cut clean was driving me crazy. There is huge room for improvement. And you are right, now I have the bug, I will work with it more and try to incorporate. The little man’s birthday is coming up and I may try my hand at something small... like cupcakes or something..
@ ECL: Thanks! And yes, I believe that Rose does have a recipe for fondant in the Cake Bible.
I went for a few classes that taught me well about fondant. The bow looks amazing, I can't believe it's your first time!
All I can say is WOW! What an awesome job! I do good just to pull out a couple of pitiful looking birthday cakes a year for my kids. I could never do anything like this!