Fondant is a funny thing. {It's a funny word too.} It takes hand power to twist it, fold it, knead it & roll it into ball shapes. And it's also a very theraputic process. It takes patience, thought and even a little aggression. Somehow, it's relaxing.
My final cake class was Wednesday night. I prepared several fondant/gum paste roses. Yes, I dried them upside down using my kitchen cabinet doors. The doors have small round rubber stoppers on the backside and so I cleverly used them to hold the roses upside down to dry.
I prepped marshmallow fondant (colored light brown) for my cake. It was a messy messy process. I learned that Crisco is my new best friend when it comes to making such messiness. I also learned that I need to make it on my longer kitchen countertop because I like to spread out and get really messy.
**Note to self: buy a sifter because when the recipe tells you to sift the powdered sugar, it isn't joking**
And then I took it all to class to make this:
Not bad for my first cake, eh? It got a little dinged up when I tried to put it back into the box to take it home. The Mr. & I dug in to the top layer after I took pictures. I must say that marshmallow fondant is much yummier than regular fondant. Much.
I like making cakes. I think I'll make more. And share, of course ;)
Have a lovely weekend,
--Anna
Looks Awesome (and Yummy)!!!
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