I am fully booked for the month of November and taking a "Crate Break"... Ops! "Cake Break" in December! Closed for the year! Open for commissions for 2016.

Wednesday, November 18, 2009

Fondant Fun

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.

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