Saturday, September 22, 2012

My First Fondant Cake

Fondant can turn a plain boring cake into an interesting and beautiful one with smooth surface, sharp shape and very neat. I have always been so fascinated with Fondant as fondant is so similar to modelling clay such as FIMO Polymer Clay and any Air Dry clay except fondant is a sweet edible clay. Since I am sort of an expert with FIMO Polymer Clay (my previous profession), Fondant work shouldn't be any more difficult right? No, not really! Just like everything else that is new to you, practice makes perfect. Plus some basic knowledge of handling fondant is very important.

When I first work with fondant, I discovered several issues.....
1. How to get rid of the sweats on the surface of Fondant?
2. How to handle the fondant so that it won't be sticky and damage it's shape before you even place it on the cake?
3. How to store fondant that is already on a cake? Can it be refrigerated? How long can it last?
4. What is the most popular fondant brands preferred by cake decorators?
5. What type of coloring agent that is most suitable for fondant? Is it water based or oil based?
6. What is the difference between using powdered sugar and cornstarch when handling fondant so that it won't stick to the work surface? Which is better and why?
7. Why is it after I place my fondant on the cake, the fondant surface becomes sticky?
8. Do I need air conditioned room to work with fondant? Or a room with ceiling fan is sufficient?
9. How long can I keep Fondant cake in an open room before being consumed?
10. How long before my delivery date should I start making a fondant cake? When is the best times?

I am sure I will discover new set of problems as I work more with Fondant later. But for now, I need to find answers to these 10 questions first.

Below are some of my first Fondant cakes. Not so perfect but they were ok and acceptable.

Inside this Captain America's Shield cake is a Yellow Butter Buttermilk Cake. The whole cake was 2.7kg in weight and the diameter was 10.5 inches.

Fondant work on birthday cupcakes. Simple but very sharp!

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