Hi!
I am a new member from Québec (Canada) and I would really like you to tell me your comments on my fondant cake (second photo in my album).
I don't make cakes very often and I recently discovered a rolled fondant recipe and I love it. And I am now a "cakaddict" 
Please leave your comments and suggestions.
Thank you very much!
Cakaddict 
I love how creative and bright it is! You've done basically a perfect job for a first time - much better than my fondant goes! One thing that I might suggest is to make the bottom layer a bit larger, so as to look like it's supporting the top layer a little more. If it is supposed to be stylistic, that's wonderful. Again, I love the cake, and your friend/family are very lucky to have you as a baker! Great work!
Cakaddict,
Welcome aboard! Your cake is wonderful! The cake plate really sets it off too! Congrats on such success !
Looks great, and looks like you had fun with it. Welcome aboard!
Amy
Super job! Your cakes look great!
The chocolate one looks soooo gooood!!!!
I tried to leave a comment but cant, maybe you dont have it set to accept comments. I did that at first too.
That was a very colorful cake. Well done for a first one in fondant. You stated that you made your own. What, may I ask, was your recipe? I like trying new ones out for taste.
Very good job for your first try. Beautiful cake.
I love all the colours! You've got your fondant very smooth for your first time. Well done!!!
Oups! I didn't read all the messages and I missed some of your questions. Sorry!
Ok now, the fondant recipe I use is this one:
INGREDIENTS
·1 (.25 ounce) package unflavored gelatin
·3 tablespoons cold water
·1/2 cup clear corn syrup
·1 tablespoon glycerin
·2 tablespoons shortening
·1 teaspoon vanilla extract
·8 cups sifted confectioners' sugar
DIRECTIONS
1.Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
2.Add corn syrup and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
3.Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.
It is a really good recipe for the texture and taste as well. This weekend I will be trying Marshmellow Fondant (CC recipe).
Countryatheart32: Thank you for the tip, I am going to check that right after this message!! Thanks!
Cakaddict
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