June Bride Contest

Comment

Comment by Alex Jenkins on May 28, 2010 at 4:02pm

Wow, you really should have more votes. If I oculd vote for you again I would. The design is so simple and elegant, I think people misjudge the amount of technical skill it takes to get white fondant that smooth and flaw free. Especially for large deep tiers. Absolutely beautiful! You are my cake hero for the day:)

Comment by Karen Vazquez on May 27, 2010 at 1:34pm

Thank You elizabeth! Have a Great Week!

Comment by Karen Vazquez on May 10, 2010 at 9:16pm

@Teresita - Thank you Teresita! I only work in fondant icing and use a very good brand that although expensive has proven to work in various weathers without problem and the best thing is that it tastes good :-). I did learn my fondant technique from Colette Peters. I lightly smooth close to the top edge while lightly pulling the icing towards to outside to avoid bubbles underneath. I also get rid of the bubbles while rolling the icing with a very thin small needle so that there is barely a whole left after smoothing the icing. I do this everyday so I think that has helped a little. One more thing...I let my buttercream "dry" a little at room temperature before applying the the fondant so that it keeps in any air pockets that may have formed in between the layers :-). hope this is not too confusing...I will be happy to help you any time :-). Take Care!

Comment by Teresita (Terry) Hernandez on May 7, 2010 at 9:40pm

Gorgeous. How do you get your cakes so round and even? Is this cake make out of fondant?