I have never done this or used fondant, but I have been doing some research and hope I can get some helpful tips. I am planning on making my sons first birthday cake in a couple months and I want to make it perfect, which is how I am with everything! I want to use fondant so I can make a striped Tigger cake. Can I use store bought icing and fondant? I would like to limit my first tries to just decorating if possible. If so which are the best (by the way it is in FL and will be hot and humid and the party is outside). I read a couple threads about not putting the cake in the fridge if it is hot and humid, so are the better icings and fondant to use in these conditions? I am going to be doing at least one (probably more trial runs). Also, I have been making my past few cakes with applesauce instead of oil (to try and be a little healthier) which makes them super moist, would this not be good if trying to use fondant? Thank you so much for any advise and sorry it is so lengthy!!!!!
AYou can definitely use store bought fondant. There are several brands, Wilton, fondex, etc. I like to make marshmallow fondant aka MMF and use Store bought for accents (such as zebra stripes)in very dark colors so I don't have to mix. FYI Wilton black fondant does NOT have a nasty food color taste like you would expect it to.
Icing- I would recommend making it. After you cake has baked, cooled and out of the pan you spread a thin layer of buttercream to crumb coat. Let it dry. Then roll your fondant, add another thin layer of icing and cover.
Go to YouTube and look for SweetWise. This woman has GREAT tutorial videos. You will learn a great deal of info AND confidence to work with fondant. Have fun!
Hi and Welcome to CakeCentral sugardome.
EVERYTHING you need to know to bake and decorate tiered/stacked/layer cakes:
(Includes recipes for icing and cakes and so much more....)
Here's a link to Tiggers from CC cake gallery:
Look forward to seeing pics of your Tigger cake.
another suggestion is to do a search for 'high humidity buttercream icing'
typically the addition of cornstarch or flour is recommended
Thank you so much for the feedback! I am going to make the fondant and icing since that should be cheaper. A couple more questions I had are: How far in advance can you make the icing and fondant and how should it be stored? Also, if I make the cake ahead of time can I store it on the counter and what should I put it in? I have always had the problem of storing my cakes/cupcakes and keeping them the way they originally turn out, they get super moist or the icing gets mushy. How is the best way to store cakes/cupcakes? Should I put the cake in a cardboard cake box until I put fondant on it or I have a plastic cake carrier? Thank you so much for the help I don't know who else to ask, I am the only baker in my family!