Venue: Sur La Table

fondant cake

went to a fondant based cake decorating class at sur la table. fondant is a concoction of sugar, water and corn syrup – but it’s best bought in a tub rather than made at home (aside from those who are super ambitious). it tastes like a cross between candy corn and marshmallows, so pretty much it’s right up my alley. most well know for adorning wedding cakes or crazy Ace of Cakes style masterpieces.

as evidenced by my makeshift flower above, we unfortunately did not spend enough time learning how to make decorative accents…

crumb coating

the majority of the class was spent prepping the cakes – cutting into layers, filling with buttercream, crumb coating.

coloring

..and then learning the best ways to work the fondant to ensure even coloring and cake covering.

'ironing'

this is an awesome tool to use in order to ensure a smooth fondant layer. this would further be helped had i payed greater attention to leveling my crumb coating initially.

not correct

seeing as the class was already running over time, i didn’t think that we’d get around to learning how to make flowers so i threw this together from my leftover scraps. i still kind of like it though.

correct flower prep

luckily i was able to stay late to learn the proper flower making technique – cutting into rounds – rolling the first round into a tight spiral and then wrapping with remaining rounds.

rose

the edges of the cut rounds are flattened and fanned out with your fingertips to make a more delicate petal type appearance.

nommeow

my finished creation.