I was posed a question today on how to cover a square cake with marzipan/fondant since the corners in a square cake will pose a problem. So far, I have learnt how to cover a round cake in the 'Fondant Fun' course and assumed that covering a square cake would be using the same technique.
Since I will be presenting a square fondant covered cake for this year's annual family Christmas dinner, I decided not to chance it. I searched the internet for information and found this useful video.
Went for a course called "Fondant Fun" at Cake Connection, Jaya 1, Petaling Jaya yesterday. I took this course to learn how to cover cakes with fondant icing. As the name of the course implied, it had to do with fondant and it was fun. The course fees was RM175 and students get to bring home the fondant covered 6" butter cake (provided in the course) they decorated, a fondant smoother and an icing tip. Cool!
I was told that the going price of a 6" fondant covered and decorated cake is from RM150 (depending on the design, complexity,etc). Since I got to take this cake home and savour it, it was well worth the course fees.
So, what is fondant? Fondant, also known as sugarpaste is a soft paste containing icing sugar, gelatin and glucose. It can be rolled out and is used to cover cakes to give them a smooth finish for further decorations.
So, without much ado, here's my first fondant covered cake.
Not too bad ... I must say, for a first timer! Notice the smooth finish.
The decorating technique here is called 'quilling' where wafer thin strips of fondant are coiled then attached to the plaque to form the flower.I was not too good at this because I didnt roll the fondant until it was wafer thin.
Side borders and simple flowers.
What is left of the cake after my family and myself had a go at it. Lemony butter cake filled with buttercream. It was sweet and so yummy!
After this course, I am now more confident in covering my Christmas 2009 cake with fondant. Additional tips from Lynette, the instructor were:-
For sugee cakes which are oillier than butter cakes, roll the fondant thicker.
Consume sugee cakes within 2 to 3 days after baking (unless you put it in the refrigerator).
Don't refrigerate fondant covered cakes. It will 'sweat' when you take it out from the refrigerator.
Thanks, Lynette for sharing your expertise and making this class fun.
Mommy requested two birthday cakes for a party; a chocolate cake for her little boy and another cake (in any other flavor) for a friend. Her request was for a picture of Ultraman on the chocolate cake. So that her elder son does not feel left out of the celebration, she requested him to choose the theme for the other cake, which is dinosaurs. The result:-
Ultraman Sticker Chocolate Cake
Moist Chocolate cake filled and coated with chocolate ganache, topped with Ultraman edible stickers. Name banner is made out of gumpaste and is edible.
Frolicking Dinosaurs Cake
I actually spent an hour scoring the internet for photos and inspiration for the dinosaurs. I finally found some awesome fondant dinosaurs on A Baked Creation (They have some really amazing fondant cupcake toppers) and decided to base the design on these.
Butter Marble cake filled with chocolate ganache, decorated with buttercream and topped with 3-D fondant dinosaurs and tiny fondant blossoms.
Closeup of dinosaurs frolicking around a billabong?
Hope everybody enjoyed the cakes especially Khai Xuan and his brother. Thanks for the order, Ms. Leng.
The making of a fondant covered almond sugee cake with fondant figurines for the family's annual Christmas dinner. Theme for this year's cake is "Christmas Nativity". I wanted to depict the real meaning behind Christmas.
First, I had to cut out the fondant stable pieces and mold the figurines from fondant icing for the cake. I actually took photos of the process but my camera's SD card got corrupted and all was lost!
Pieces for the stable...to be assembled when the cake is ready.
The Virgin Mary
The Baby Jesus
Joseph the Carpenter
The Shepherds in the field
Donkey dozing peacefully
All in the family ... what a humble beginning for our Saviour
The Magi from the East
Painting edible gold color onto the gifts
The Magi bearing gifts of gold and frankincense and myrrh.
Thus far is my work. Next step is to bake the cake, cover it in fondant icing and assemble the fondant stable and figurines onto it.
I have never covered a cake with fondant icing before and I dont want my first experience to be a failure. I am going for a course 'Fondant Fun' on Tues, November at Cake Connection, Jaya 1, PJ for this purpose.
Will keep you all posted. See you in Christmas Project Part 2.
I saw this book at a baking supplies shop in Taman Megah today and I just had to have it. It is a local publication and is written by Grace Mariasoosai, baker extraordinaire and founder of Grace Home Cakes, School of Baking and Decorating. It features some of her fabulous creations using butter cream, fondant and sugarpaste decorations. There are also recipes and step by step instructions to create these amazing cakes. She is really one generous lady. Thank you Grace!
My daughter especially liked the Fairy Tale cake on the cover and now wants it for her birthday next year. Yikes! I don't know whether I am up to it ... maybe I'll order it from Grace. On the other hand, I can go for one of her courses at Grace Home Cakes, School of Baking and Decorating.
As can be seen in my recent projects, I am becoming more interested in using fondant in my cakes, So far, it is limited to 2-D motifs and 3-D figurines on my buttercream decorated cakes. I hope to be doing some fondant covered cakes in the future ... starting with my Christmas Project 2009.
Here are some pics of my earlier cakes when I was just starting out in cake decorating in early 2007. You can see that they are the work of a "newbie". Fortunately, my customers were encouraging and insisted that they were "nice" and that it's the quality and taste that matters. Bless them all!
Now, I cannot claim to be an expert. In fact, I am far from it. However, I think I have improved my skills somewhat through practice; and reading up a lot on cake decorating, both in books and via the internet. To me, the internet is a great wealth of information and inspiration. My favorite websites for baking and cake decorating are http://www.wilton.com and http://www.baking911.com
Perfectionist, Cake Designer, Sugar Artist, Baker, Also a mommy to two beautiful children. I have a passion for creating beautiful cakes and love beauty in the form of edible "works of art". I love the challenge of creating cakes that will be the highlight of any occasion. I was initially self-taught but have since upgraded my skills by completing the PME (U.K) Professional Diplomas in Sugarpaste, Royal Icing and Sugar Flowers and have been awarded the PME (U.K) Masters Certificate in 2011. I am now a professional cake artist.
I started making simple decorated cakes on order in 2007 and only started getting serious in cake art at the end of 2009. Prior to this, I spent 11 years working in the Banking/IT industry. I decided to be a full time mom after my son was diagnosed with a learning disability in 2005.
Thanks for visiting.
Minimum order for a single tiered, custom designed cake is RM500. I am not a bakery so I do not have any ready made cakes available for sale. I am also unable to cater for last minute commissions i.e. less than 2 weeks notice. This is because each cake is a work of art that requires time and skill to create. Thank you.
Featured In International Magazines
My Beauty & The Prince competition wedding cake was featured In UK SQUIRES KITCHEN Wedding Cakes Magazine (Issue 42, Spring 2012)
The top tier of my Beauty and The Prince wedding cake was featured in an article on cake design in the February 2013 edition of Pasticceria Internazionale (Chiriotti Editori), an Italian magazine well-known in the pastry industry.
Featured At CakesDecor,com
Click on the images to view my cakes on Cakesdecor.com