Hey all...I know I remember seeing a member here that had a tutorial on Faux Fondant with the soda bottle tool and all.She also had a web site with some AMAZING Cakes she has done in faux fondant...I cannot for the life of me remember who it is!!!
I found this on this site under "articles"
Hi it's in the article section.
Sandy Swart (ks)
http:// community webshots.com/user/sewsweet2
YAY!!! Thanks so much Denise that was it!!!!!!
You can find more info here:
OK...I am stumped. I have mentioned in previous posts..a wedding in Los Angeles in a week that is VERY important to me. Thats why all the research on faux fondant etc. I am doing a 4 tiered SQUARE red velvet cake. They would like for it to have a finish similar to fondant and possibly a tiny silver ribbon on the cake at the base and a few well placed silver dragees.They aren't willing to sacrifice taste though and use real fondant. In short they want it very simple and elegant and great tasting which to me is harder than all the fru-fru and frills ( you can hide a lot of flaws with fru-fru and borders and such) so I am trying hard to decide which icing to use, I have used MMF and to a lesser degree RBC. I haven't yet tried the faux fondant ...but notice I dont see any cakes that are SQUARE listed w/ a faux fondant finish? I am running close to time as I have to be packing up soon and taking what supplies I can with me, so as not to be running all over LA ..( I am scared to death to do that alone) plus dont want stuck in all the traffic looking for stuff...in a cab or something as I am not renting a car. I am taking my pans and decorators box and colors etc. and I think I am going to use the red velvet recipe listed on CC ( the one that uses cake mix) and am dying for some kind of advice ...any tips??
I do the faux fondant on my cakes and I've used the soda bottle cut up to smooth the edges. It works but I like to use a piece of mylar better. You know the belly bands they put on cakes that are not iced on the sides, the mylar kind of stuff that covers the cake so it stays fresh and you can see the filling. I like to use those cut to about three inches. I can bend it to a rounded shape and spin my cake while rounding the edge with that and it gives a nice smooth rounded edge. HTH