Although I've decorated cakes for years, I've always used buttercream & royal icings. I love the looks of the rolled fondant, but have never attempted any. I want to learn how to do this! I'd like some advice - any and everything - to point me in the right direction. Is it better to purchase the fondant (Satin Ice?) or make my own? Tips for putting it on the cake? Isn't it really hard to get it smooth & all the wrinkles out? It seems like it would be difficult to get the sides smooth. Please guide me!
Another question - do you think it would be too stressful as the mother of the bride to make the wedding cake? My dh thinks I should pay someone else to do it, but it's something I've always dreamed of doing. The wedding won't be for about a year, so I have plenty of time to plan/think/worry.
Start practicing now! In my opinion, start practicing with a big package of Wilton fondant. It tastes terrible, so you really wouldn't want to eat it, but it will give you a very good idea of how fondant should look, feel, etc. Get a cake dummy (if you don't already have one) and practice covering it until you think you've got it. Then I would try to make some Marshmallow fondant and practice making it smooth with no lumps, covering the cake, etc Then you'll be ready and will have learned a few tricks by the time you need to make your daughter's wedding cake. Good luck!
Here is a great article on MMF(making it and covering a cake)...
http://www.cakecentral.com/article47-How-to-Make-and-Decorate-with-Marshmallow-Fondant-MMF.html
Here is another one for basic fondant...
http://www.cakecentral.com/article22-How-To-Cover-Your-Cake-in-Fondant.html
Here is one on how to make fondant swags, incase you wanted to use it on the cake..
http://www.cakecentral.com/article63-How-To-Make-Fondant-Swags.html
And one more on making bows...
http://www.cakecentral.com/article17-How-to-Make-a-Fondant-Loop-Bow.html
Misdawn is right, pick up some Wilton to know the consistency fondant should be, and use it to practice on a dummy, or some even just use the cake pan turned upside down. Personally if I were gonna do a cake, and was in the wedding, I would make a design that could have a lot of the steps done early! Good luck with your cake, Jen
Oh definitely...anything you can get done ahead of time will be a BIG help! -And stress reliever- As far as tools, I use a french style rolling pin and the Wilton mat to roll my fondant out on. Then all you have to do is invert the mat over the cake and peel away the mat. Voila! Your fondant has easily made the move to the cake (usually without any tears if you put enough shortening on the mat.) But for smoothing the fondant on the cake, I use my hands. Warning - I have very cold hands so I can do this with usually no problem. If you have hot hands, I would recommend getting a fondant smoother. It will save you some grief in the long run. Warm hands cause the fondant to become soft in spots and that makes it very easy to pull and tear.
I make fondant - not mmf, but a regular fondant recipe. I'm very fond of the recipe given in Toba Garretts first book. I find it very easy to make. It is very good to let it sit for a day (in a ziploc bag, on the counter) after you make it but before you use it.
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