I really thought when I woke up this morning I'd be posting in cake disasters. Yesterday I did a trial run with my Choco-Pan, because I want to use it on a wedding cake in september. I prefer the ganache under fondant but I was being lazy and had buttercream already made, so I went ahead and used it. NOT A GOOD idea. The frosting was too mushy and the weight of the bow has caused some sagging at the bottom. Also I didn't dampen the buttercream enough and my fondant didn't stick very well. Thank goodness it's a busy cake. It's probably my worst fondant cake to date but I attribute that to heat and the fact that I'm trying a totally new fondant. The fondant is soft but I do like it. The taste is yummy and the fondant is a bit more forgiving but very tempramental with heat and cold.
The cake is for my sisters bday. It's a surprise and I'm going to take it up to her work. I'm so glad it's still standing. I really thought the fondant would have all slid down by now.
The design is a copy from a display cake at Hobby Lobby, I have to assume it is from an old Wilton yearbook. Also I think it would have been cuter in a pale pink or white fondant underneath instead of ivory but I needed to test my choco-pan and all I have is ivory. Anyway, I'm just thrilled it's OK. I hope it makes it through delivery.
It's a beautiful cake. I like the colors.
I delivered it to her work and she works with all women. It was like a swarm One of the women asked "how did you make your fondant taste good?" I told her you have to buy the good stuff She had only had Wilton. The cake was a hit. I still see every flaw but I learned a lot. I think I'm going to need more practice with the Choco-pan before September though.
Cute cake! My OH was walking past when I opened the photo and he said "Hey, that's a nice looking cake!"
Very nice, love your ribbon roses! Any tips? Mine look so tight.
Thanks guys, I know we all see our own faults more than other people see then.
For the ribbon roses I used the pasta attachment on my kitchen aid to a 3, then I folded the ribbon in half and just bunched and turn, bunch and turn, ,sadly I'm not sure how to explain that. I do kind of squeeze it at the bottom, maybe that's what helps them open up.
If you go here, http://www.satinfinefoods.com/how.htm Coltte Peters does a great demo.