First Fondant Cake...help!

Decorating By Cakegirl20 Updated 19 May 2008 , 7:02pm by Texas_Rose

Cakegirl20 Posted 18 May 2008 , 11:45am
post #1 of 10

HI! I would like to do some fondant cakes. I haven't ever worked with the stuff before although I have been reading up on how to do it a little bit. I was just going to do some cupcakes or a small cake for starters. I would like some ideas on how I should decorate it. I just want to play with it a little, nothing too elaborate. I couldn't seem to get any ideas form on here (just couldn't find the right photos I guess?). Can any of you guys give me any tips on how to work with it? Any little tricks you have figured out over the years? I would greatly appreciate it! I am a little overwhelmed by all the tools and things there are as well. What are the basic tools I would need if I wasn't planning on continuing doing any fondant stuff, just this one test cake?

Thank you all in advance for your help!
Cakegirl20

9 replies
JenniferMI Posted 18 May 2008 , 12:14pm
post #2 of 10

In my opinion, when working with fondant, use GOOD fondant. Fondant has such a bad rap on the market because people aren't using something that tastes good.

You really don't need many fancy tools to do fondant, but I would recommend fondant smoothers.

HTH!

Jen icon_smile.gif

Daisys_Cakes Posted 18 May 2008 , 6:39pm
post #3 of 10

I personally I would recommend Michele Fosters Delicious Fondant recipe, it tastes so good. Also one of the easiest techniques to start with would be fondant daisys, they are really simple and cute and all you need are the cutters and a veining tool. I made my first fondant cake back in November so I am very new to fondant myself, but if you would like you can look at some the cakes in my gallery.

HTH!

MessiET Posted 18 May 2008 , 7:12pm
post #4 of 10

I would also recommend Michele Foster's fondant recipe. I was using MMF but I find that Michele's has a better consistency.

Cakegirl20 Posted 19 May 2008 , 10:49am
post #5 of 10

Thank you guys for your suggestions! Do you know where I can find the recipe? JenniferMI, what makes a GOOD fondant to you? (I had already planned on making my own fondant because of the comments that people on here gave of the pre-packaged stuff) =icon_smile.gif

MessiET Posted 19 May 2008 , 11:26am
post #6 of 10

I wouldn't use the Wilton fondant... even if you add flavoring it does not taste very good.

tracey1970 Posted 19 May 2008 , 6:40pm
post #7 of 10

I just tried Satin Ice this past weekend for a family b-day cake. It got a great response from my family "guinea pigs" who quite liked it. Some things I've learned about using fondant are: to leave it a bit thicker when rolling it out for covering a cake because it's less apt to tear; I roll mine out on a mat with a fine coating of shortening, which allows the fondant to come right off the mat, no sticking; gently rub the fondant downward and around the sides of the cake, smoothly rubbing it against the cake to get out any wrinkles.

Have fun!

laurynrn Posted 19 May 2008 , 6:50pm
post #8 of 10

After many attempts, some successful and some not I gave up on MMF. I finally tasted Satin Ice and Chocopan (sp?) and holy cow! thumbs_up.gif So, all I use is Satin Ice now, I would love to use Choco but it's not in my budget just yet and not sure how it rolls out. Satin Ice is fantastic, rolls out nice, easy to color and tastes great.
I would say though that for practicing I did buy the disgusting tasting Wilton. It is really easy to work with and cheap with a 50% coupon at Michael's or A.C. Moore.

weirkd Posted 19 May 2008 , 6:59pm
post #9 of 10

1) Use a pizza wheel for cutting off excess.
2) rub shortening on service to prevent sticking.
3) When you cover the cake use a chopping method with your hand to get the fondant to adhere to the sides and then follow up use a smoother.
If you get any air bubbles use a small pin to get them out. Cracks can be smasked with a little bit of shortening or royal icing for "spackle".
I also suggest getting Sugarshacks video called Flawless Fondant. She goes through it step by step and covers all the basics and even gives you some design tips. To quote Martha "Its a GOOD Thing!"

Texas_Rose Posted 19 May 2008 , 7:02pm
post #10 of 10

I really like using MMF. It comes out perfect for me, every time. It tastes pretty good too. You can flavor it with oils. My favorite is orange oil. The trick to using MMF is to let it rest overnight. I've used some before that I had made only a couple of hours before, and it doesn't behave as well as it does when it's been rested.

If you're doing cupcakes, all you really need is a rolling pin and rolling surface, and a drinking glass the right size to cut circles for cupcakes. If you have a silicone baking mat, that will work well to roll your fondant on. Roll your fondant out, cut circles to put on cupcakes that have been lightly iced with buttercream, smooth the edges of the circle down once it's on, and you're done. Then you can decorate them if you want to. I've made duff-style roses and put them on cupcakes before. They look nice. I've also cut strips of green fondant to be grass and put them on cupcakes. I used tiny fondant flowers on them, but you could make drop flowers on some of the blades of fondant grass, so you didn't have to buy a flower cutter. Those cupcakes are in my photos, if you want to see them.

Fondant is kind of addictive...once you do something with it, you'll want to do more.

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