First attempt with Fondant
I make this cake in May 2010 for my grandaughters birthday. It was created on a wing and a prayer. What I've learned, I learned by trial & error, watching TV, researching online, and reading, reading, reading. The cake is extra shiny because the party was held outside on a 95 degree day. The cake never slid, the fondant never slid, and the colors had just started to run (liquid food coloring) when the cake was cut. The cake tasted like a pina colada - virgin, of course. The "ribbons" on top were made using a homemade hard candy recipe. I had 20 hrs in this cake. EVERY bit of it was eaten, but best of all, the smiles and compliments caused me to press on and attempt more cakes.