Well I finally did it. After riding the rollercoaster ride of indecisiveness, I took a fondant cake class. Get this; I even made homemade fondant from marshmallows! Making the fondant and covering the cake was not nearly as challenging as I thought it would be. This does not mean I’m ready to go out and cover a multi-tiered wedding cake, but with practice, I’ll get there.
As part of the class, we also made flowers from gum paste and hand painted the flowers on our graduation cake. Not only did I learn a new technique but also met some nice people. One of the greatest lessons learned was that you’re never too old to pick up new skills and gain a new perspective. Onward and upward!
Now about that fondant….
The marshmallow fondant tastes a wee bit better than the regular does and the texture is chewier than its traditional counterpart. (Insert crickets chirping). It makes for a beautiful backdrop for decorating and that’s what I like most about it.
In the past, I’ve made rolled butter cream that is much thicker than what you would use to cover a cake and uses all shortening and no butter. My hang up with fondant (either variety) and rolled buttercream is the thickness. It has been my experience and definitely my personal preference to shy away from heavy frosting. Granted there are some that are very light in texture and have an out of this world flavor. Festoons and billowing swirls of frosting can be very beautiful and elevate cake to an art form. That being said, I like frosting to be an enhancement to the cake and not overpower it.
Taking my cake to the following parties:
Wow Us Wednesday’s