159. My most recent adventure was working with fondant. Now, I am no Duff Goldman or Buddy from "Cake Boss". Fondant is fantastic but tricky to work with.
For a recent event, a sweet friend, who works at Front Street Bakery agreed to help me with a cake decorating project. She came up with an idea to make individual cakes. Our event was to celebrate 8 special young ladies who would be graduating from a special program called Stars Club. They would be crowned as Honor Stars. So our theme was stars with the colors of blue and white!
Rachel ordered pre-baked cakes, which we measured out and cut to make the individual layered cakes. Our cakes were 4"x4".
Next we used fondant.
I have never worked with fondant but was so excited to learn.
The kneading process was fantastic. It felt similar to play dough and the texture changed as you worked with it. We kept our hands dusted with powdered sugar to keep the fondant from becoming sticky. When I tasted the fondant it was very similar to the taste of marshmallow.
After rolling out the fondant, we then took the chilled miniature cakes and placed the fondant over. The ability to take a round piece of fondant and form it to a square cake is an art. On our first cake we showed our lack of experience. But as we worked with each cake our skills improved.
My daughter and I made little star bursts for the top of each cake from fiber optic strings bound together with little star stickers on each end. They helped to finish off each cake so perfectly. What a wonderful experience this was. And to work along with Rachel was wonderful! Thanks for all your help Rachel...You are the best!
"You have to remain open while creating a cake. You want it to look like your original concept, your drawing, but you can't get stuck in it.
Sometimes the cake is going to go a different way, and you just have to let it."
~ Duff Goldman the Ace of Cakes
