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.
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.
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.