Hi all. If you could help me, I have some questions about making a cake covered with basic fondant (flavored with almond extract):

I'm taking Wilton course 3 and I have to make the present cake. What kind of cake, frosting and filling is a good combination of flavors to put under fondant? I have never tasted fondant. What tastes good with fondant? Can I put chocolate under the white fondant, or will that show through somehow?

I'm always interested in getting some tips in advance so that I can plan to succeed rather than make a creative mess (as I usually end up with!)

Thanks!!!

I just made my present cake last week!

I made a devil's food cake with bavarian cream filling. Then covered with buttercream icing. Then I decided to make it a little different from the book by using chocolate fondant to cover and pink ribbons and decorations.

I just posted the picture!

if your taking the class and using the wilton fondant it doesnt matter the flavor of the cake...wilton fondant is not the best tasting cake...even though is great for the class...

Sorry, I meant to specify that my teacher is allowing us to make our own fondant and she gave us a recipe for a basic rolled fondant that is flavored with almond extract. She said we could use a marshmallow fondant but did not have a recipe for it. I think I will stick with her recipe for now because she said she has had good results with it. I'm nervous to try fondant but I want to make it from scratch so that it tastes good! It is made from powdered sugar, plain gelatin, white Karo syrup, glycerin, and a little crisco, almond extract and water. It sounds strange to me! But at least it will be fresh made.

I have to bake, fill and ice my cake today for Tuesday's class too! I'm just keeping it simple - yellow doctored cake mix with almond extract, almond buttercream for filling and icing and I'm thinking about flavoring the Satin Ice fondant with a bit of almond too. Can you tell I love almond??? LOL Best of luck.

Our instructor is also letting us do what we want - it's just my mom and I in the class! We got the Wilton mini fall cookie cutters shaped in leaves, pumpkins and apples. Gonna go for some sort of autumn theme.

Have fun!

Hugs,
Diana in VA

Sounds adorable! I finished Course 2 a few weeks ago and made my final project oval cake in buttercream with the royal flowers that we worked on for weeks in oranges, yellows, black for Halloween! I was happy with how it turned out, only my buttercream was too soft, too much butter, not enough Crisco for the basketweave. Live and learn . . . I am taking Course 3 in Nov., can't wait! Good luck, love your fall theme!

Good luck with your cake...I tell my studentsall the time work with pre bought fondant the first time so you know how it feels and after that start working on your recipees...like everything some recipees are good and some are not so good...Have fun!