Well...my Wilton class #3 is finally completed. I was getting tired of making all of that icing, buttercream and royal, and then not using it and having it in my fridge for weeks. I must say that covering a cake with fondant is not so scary anymore. I do still need a lot of work getting it smooth and pretty but at least I know the basics...measuring to cover, rolling, putting it on the cake and smoothing it. So many fun things to make with fondant too! Now I need to find the time.
Gift cake lesson #2.
I did try to make all of my cakes/icings something yummy so my kids would enjoy eating it. This cake was strawberry cake with a strawberry jam filling iced with vanilla buttercream covered in fondant. This was Wilton fondant and should not be eaten!! :) Not a very nice taste at all though some people in my class loved it.
I do have a recipe I use for my own fondant but since I was in the class I wanted to use theirs to see how it differed from my own. Mine is much softer and I haven't tried to cover a cake yet...only decorations. That is my next project!
This was my final cake for class #3. A stacked cake covered in fondant and decorated.
I'm glad I took this class. I learned how to properly stack a cake with correct support structure using dowels. The top layer is vanilla cake with fresh strawberries and orange buttercream frosting. I took inspiration from the Cake Slice Bakers for the bottom layer. Chai spiced cake with honey ginger cream cheese frosting. Wow! Yum!
I covered both layers with the Wilton fondant again and made the little marbleized "ribbon" with fondant as well. Buttercream dots and flowers finished it out.
A little bumpy, a little lumpy..I'll work on that
1. Square cakes are easier to cover with fondant than circles.
2. Get your icing as smooth as possible before covering with fondant!
Do I want to take class #4?
Lilian, My Mother's Malay Cake
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