Newbie With A Question

Decorating By MauiCat09 Updated 1 May 2011 , 12:38am by tokazodo

MauiCat09 Posted 27 Apr 2011 , 7:34am
post #1 of 16

Hello! I am new to this site and to cake decorating. I've always wanted to give it a try and it looks like I'll finally be getting my chance at my son's graduation party coming in June. He's a huge Super Mario Bros. fan and I've got some fantastic ideas for decorating a Mario themed cake. I've been playing with the idea of fondant and I'd love to try it but I'm afraid of doing it (and possibly royally goofing it up) on such an important cake.

I've seen some videos though on YouTube that have shown how to make the frosting look as smooth as fondant. I'm considering going this route but would still like to use fondant for the shapes such as the coins, bricks, etc. My question is, if I make these fondant shapes to put on the crusted frosting, will they still stick? Should I paint the back of them with a little bit of water to help them adhere?

15 replies
irisinbloom Posted 27 Apr 2011 , 10:27am
post #2 of 16

I have had very little experience with fondant, but I have done some cut out and have used water or vanilla on back to make the cut outs stick. Best of luck on your cakeicon_smile.gif

liznb2369 Posted 27 Apr 2011 , 11:40am
post #3 of 16

Water works, or you could pipe a little bit of frosting onto whatever you want to stick, and that should work also!

MauiCat09 Posted 27 Apr 2011 , 3:25pm
post #4 of 16

Thanks! icon_biggrin.gif

spicyangel8181 Posted 28 Apr 2011 , 1:25am
post #5 of 16

fondant is actually super easy to work with but if you are just doing the shapes using left over icing to "glue" the shapes on works best. Plus you can practice ahead of time with the shapes then you'll see that it's super easy. make sure to keep the work surface and your fingers dusted so the fondant doesn't stick. If you get the store bought fondant, throw it in the microwave on med for a few secs to warm it up before you begin to kneed it. Saves TONS of time not to mention your arms.

MauiCat09 Posted 28 Apr 2011 , 4:14am
post #6 of 16

Thanks for the advice! I hadn't thought of dusting my hands for the cut outs. That actually reminds me of another question. I would like to try to make my life as simple as possible. I know I can bake the cake even a few days ahead and fridge/freeze it if necessary, but what about the fondant. Would it be possible to cut out the shapes even a day ahead of time? If so, how would I keep them until the next day when I want to place them on the cake?

sweetviolet Posted 28 Apr 2011 , 12:27pm
post #7 of 16

I agree that using some icing piped on the back of your cut outs to help them stick works great. You can make the shapes several days ahead of time if you'd like, it'll give them time to dry and harden up making them much easier to work with, less delicate. O' yeah I always let my shapes/flowers or whatever dry uncovered is a cool place (be careful of heat and humidity). Hope this helps!

TexasSugar Posted 28 Apr 2011 , 3:15pm
post #8 of 16

I usually use piping gel or vanilla to glue fondant to buttercream. Really anything wet will work. icon_smile.gif

kristiemarie Posted 28 Apr 2011 , 5:08pm
post #9 of 16

If you need to keep your fondant soft, put them in a ziplock or plastic wrap and then an air tight container.

MauiCat09 Posted 28 Apr 2011 , 6:35pm
post #10 of 16

Thank you SO MUCH for the help!! Now I don't feel so stressed with having to do absolutely everything last minute & be rushed! icon_smile.gif

Here's a basic idea of what I'm attempting.


kristiemarie Posted 28 Apr 2011 , 7:13pm
post #11 of 16

very cute!

MauiCat09 Posted 30 Apr 2011 , 8:10pm
post #12 of 16


MauiCat09 Posted 30 Apr 2011 , 8:10pm
post #13 of 16


kakeladi Posted 1 May 2011 , 12:18am
post #14 of 16

....... know I can bake ...a few days ahead and fridge/freeze ...... what about the fondant.... cut out the shapes even a day ahead of time? ...keep them until the next day .........

Do not refrig cake - freeze, yes, but not frig'd. You can bake your cakes now (or any time between now and then) and freeze them *well wrapped in plastic** without loosing any quality. You can even cut the fondant shapes now and fz them also as long as they too are well wrapped and fzn on somthing flat.

jackieRN Posted 1 May 2011 , 12:31am
post #15 of 16

icon_smile.gif Thanks for the response for the recipe. Really appreciate it. Will now try and bake it
Thanks again, Jackiern

tokazodo Posted 1 May 2011 , 12:38am
post #16 of 16

Another two cents worth...

Love your cake design!
Many of my cakes are buttercream cakes with mmf accents.
I freeze my cakes until I am ready to decorate. I mix my buttercream a day or two a head of time. I have made my mmf a few weeks a head of time and keep it wrapped in the fridge.
If I want it to dry out, I'll roll and cut a week a head of time. If you want it to dry out DON'T SEAL IN PLASTIC!
I use a 'cake only' brush and brush a small amount of water on the back of the fondant.
Store bought fondant may be easiest.
If you can roll a pie dough, or roll sugar cookies, you can work with fondant!
Go for it!
Good Luck and have fun!

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