My first fondant cake!
I am going to do one every weekend until I do better. Thanks for all of your help with this!
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Replies to This Discussion
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Permalink Reply by June Kowalczyk on
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Looks like it turned out pretty good to me Nancy. Funny, decorating for some time now, forget simple tips & advice that we take for granted. The foundation of your cake is so important so you can get a nice even, smooth finish with your fondant. Should have told you that your cake needed to be even and a good crumb coat added, then popped in fridge, or allowed to harden, before you applied your bc icing. Oops....
Did you make your own mmf or use a commercial brand?? :o)
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Permalink Reply by Nancy Lee on
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Hi June,
I used the Wilton, which tastes yucky, but was easy to handle. When I get more experienced, I will make the marshmallow fondant.
Yes, getting the cake even was really the hardest part. I can see cutting 4 inches off, trying to get it even all the way around!
Thanks for your help,
Nancy!
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Another tip Nancy when baking your cakes. Don't know if you know what a rose nail is, you use to pipe a bc roses on it. Can buy them cheap @ Michael's, Hobby Lobby, or a Decorator supply shop, if you have one near you. Place one upside down, long stem sticking up, in the middle of your pan, coated in shortening & flour. Radiates the heat so your cake bakes evenly. The bigger the pan, the more rose nails used. They pop out of the cake, and you just wash them off, dry well & coat in food grade mineral oil so they don't rust. If you have a pizza stone, that works well too. Place cake right on it and it also promotes even baking. Another thing I do, as soon as the cake comes out of the oven, with oven mitts on, place a clean hand towel over the cake, and gently push, push the cake down all around. Flattens it out. Works like a charm. There are some good commercial fondants out there, Fondarific, Fondx, Choco Pan ( love this but $$$$ ), Satin Ice. We had a taste testing at our cake club, but can't remember what the outcome was as far as taste. I don't mind Satin Ice... but still homemade mmf tastes best. You will be surprised how easy it is to make Nancy.
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Permalink Reply by Katy Nott on
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Very well done Nancy! Smooth buttercream is TRICKY!, so don't fret about it. Practice is what it takes and it sounds like you are determined, go for it. Your fondant looks lovely and smooth, so well done to you. As June says, we could have mentioned about the freezer trick to make sure your cake is cold and solid before putting the buttercream on, but you know now and everytime you will learn a little more.
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