Here's a quick update on my 3rd Fondant and Gum Paste class from this weekend. We learned 2 more flowers, daisy and mum. Besides being a little frustrated with the less-than-clean lines the plastic cutters cut out (I prefer metal), it went pretty well! For the last class we are supposed to bring in a cake that has been iced (crumb coated) and all the stuff we want to put on it and assemble it in class. We can either do one of the pictured cakes in the book or come up with something original. Yall know me, am I gonna copy something exactly? Uh, no way. I've been trying to come up with something for the past couple weeks and finally made a decision. There's several cakes in the book that have TONS of flowers on top, and I kept coming back to those. But ugh, that's alot of work! Also, most of the flowers we've done are very "spring-y", and really wanted to do something a little more season-appropriate. Like in "fall" colors. So that's what I'll be doing, I think what I have in my head may be a little ambitious, but we'll see!
This is the daisy. Pretty basic, you just use the same cutter to cut out 2 of the flower shapes in the white and then attach them offset from each other. Then you take a piece of yellow and roll it in the sugar, much like the calla lilies. Then you put it in this little shallow plastic cup so it can dry with the leaves "cupped" a little.
This is the start of the mum. You start with the round ball base we made in week one, and cut out 6 or 7 of these same shapes. Put it on the skinny foam and run the plastic ball tool around the edges and it kind of cups the edge of the leaves. Then you thread it on the spaghetti on the bottom one at a time and glue them up on the flower.
When you have all of them on there you also put it in the little plastic cup to help it keep it's shape when it's dry.
We also practiced covering a cake board (what you put your cakes on) with fondant. You can just roll it out or they also have these really cool imprint mats to put on top of it when you are rolling. It gives a really cool dimension. You can use those for fondant on the cake also. I wasn't gonna do this unless someone had the "vines" one, because that's the only one that ties in with the theme of my cake and because I don't have any of them yet. Luckily, the girl behind me let me borrow hers. :) Bare with me on the kind of icky brown color, hopefully it will all tie in nicely!
Here's what they looked like when they were dry:
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Like what you see? Any tips or advice? Lemme know!