I Made An Instruction Sheet For A Crooked Cake!!!
Decorating By Sarsi Updated 1 Jun 2012 , 4:42am by SoFloGuy
Wow! I just found this thread! Thanks Sarsi! I'm looking forward to trying it! 
so as of recently i decided to stop buying fondant b/c the taste is resemblance of styrofoam and its very expensive.
i decided to look up cheap, easy fondant recipes that dont have ridiculous ingredients in them.
i tried the marshmallow, water, crisco and powdered sugar deal many times. it has come out the following ways
- crumbly
-greasy
-looks great but wont roll out at all and will go back into its natural ball form.
UGHHH!!!!!!!!! I am getting soooo aggravated and am able to produce much more complicated recipes so i dont understand why i cant do anything with this fondant.
PLEASE LET ME KNOW OF ANY POSSIBLE SUGGESTIONS AT ALL!!!! SERIOUSLY!!!
Thanks for these instructions. It definately looks less intimidating than other methods!
I made one today !!! WOW took me all day from 11:30 till 7:30(stacking, carving, crumb coating, chilling etc. etc.). The cake structure turned out really nice, However my bottom tier of fondant(wilton) is a nightmare. It was frozen and now is just peeling and sliding off my cake. I never use Wilton but I got 5lbs. for $11.00 so I decided to use it as opposed to my Fondarific. Never will I do that again!!!!!
Thanks for the advice. And yes it was a lot of work.
I'm sorry to say that I used this method and it didn't work for me... it looked great on the begining but it collapsed before we got to the b-day party, which was only about 5 miles away.
But, it might be just me... I'll have to try the other method. Thanks anyway.
Have you tried again?
so as of recently i decided to stop buying fondant b/c the taste is resemblance of styrofoam and its very expensive.
i decided to look up cheap, easy fondant recipes that dont have ridiculous ingredients in them.
i tried the marshmallow, water, crisco and powdered sugar deal many times. it has come out the following ways
- crumbly
-greasy
-looks great but wont roll out at all and will go back into its natural ball form.
UGHHH!!!!!!!!! I am getting soooo aggravated and am able to produce much more complicated recipes so i dont understand why i cant do anything with this fondant.
PLEASE LET ME KNOW OF ANY POSSIBLE SUGGESTIONS AT ALL!!!! SERIOUSLY!!!
This is what I use, works well. 
http://cakecentral.com/articles/105/mmf-how-to-decorate-cake-marshmallow-fondant
Meowmix, I'd suggest using the Michele Foster Fondant recipe that's here on CC (I like her old version better, but many swear by her updated version). The trouble with marshmallows is that the ingredients are not consistent between one brand and another and I think that's where the problem is. There are some pretty tasty ready-made fondants out there -- Satin Ice and FondX, to name two. Plus you can substitute one or another flavoring for some of the liquid (orange. vanilla and almond are three of my favorites, especially orange extract because it takes away from the sweetness of the fondant). One thing I'm pretty sure you can't do in Florida is refrigerate the fondant or let it come into contact with a cold cake. Where I live, which has a similar climate, that draws moisture to the fondant and makes it melt and/or sag. Hope this helps and gives you a new lease on using fondant!
Thank you for making it easy, I was so scared to try this, but I think I will give it a try. Just a problem, nothing happens when I click on the images. Can you tell me how to enlarge the images?
As I just posted on another thread, the weather cooled down here in Cancún over the weekend and I was able to make a cake and coat it with fondant with no dire consequences. I guess any kitchen with AC would do the same (mine doesn't have it), so maybe I was off base suggesting that you'd have the same problem in Miami, meowmix!
Wow, that's really cool.
I'm a pastry chef and even I find that recipe appealing.
Here is a link to a great cooking school if you are keen to hone your cake building ability a bit more, I was very happy with it:
http://www.hostec.com/international-academy/certificate-three-patisserie.html
Hey Sarsi, I tried clicking on the images to open up the other window but the first two pages wouldn't open. Do you have any suggestions. Thank you so much for posting this. I can't wait to try this.
Thank you for sharing the instructions Sarsi! I never thought it's just as simple as that. I hope I'll do it right though.
Thanks for the tutorial! I'm going to make one of these in a couple of weeks and have two questions. 1) Are you using both of the wedges you cut for each of the tiers or just one wedge? 2) Do you think this would survive a 4 hour road trip? Thanks.
hi thanks for posting the instructions they look great. I'm going to give it a try from these. just wondered though you say you hammer a dowel all the way through. cake boards we have here are too thick to do that and only supposed to use the plastic dowels - any tips on how i can secure them together as I won't get one through the board to the base. Also do you cover the top tier in fondant before putting dowel through as i'm thinking about there being the hole in the top - maybe i'm getting it wrong. any advice appreciated thank you
can't find the instructions....I went through the whole post. I did find a link but it says error not found. PLEASE I really need these instructions. PLEASE help me find them. TIA
YAY! someone helped me and I found it! Thanks
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