Branches For Cherry Blossom Cake

Decorating By Terri250 Updated 12 Aug 2008 , 2:46am by Terri250

Terri250 Posted 11 Aug 2008 , 1:18pm
post #1 of 4

I attempted a cherry blossom cake this weekend. I added cocoa to MMF to get a dark brown for the branches, but when trying to form the branches I couldn't get them as thin as I would like; with the consistency of the fondant it would get to a certain point and then just crumble. So I ended up with fat branches which I don't like -- can someone give me pointers on how to make them thinner?

3 replies
leah_s Posted 11 Aug 2008 , 2:08pm
post #2 of 4

Well, I used Satin Ice for a branch cake and had no problems. I'd suggest not using MMF.

PinkZiab Posted 11 Aug 2008 , 3:45pm
post #3 of 4

I agree with Leah... Satin Ice all the way! Their chocolate fondant is tasty and easy to work with, and would have been perfect for this application.

Terri250 Posted 12 Aug 2008 , 2:46am
post #4 of 4

Thanks Ladies! I'll definitely try the Satin Ice next time!! I appreciate the help1!

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