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Topic: First time using fondant  (Read 1195 times)
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Julie P!
« on: April 01, 2008 11:23:09 AM »

My moms birthday was this past Sunday and I made her a cake. I wanted it to be special so instead of store bought I made it and I made matching cupcakes. Anyway, any suggestions as to how I can make a better cake next time or something would be great. Fondant is very difficult to work whit. how do you guys get it to not bunch up at the bottom? I covered mine with ribbon.  Grin

« Reply #1 on: April 01, 2008 11:45:11 AM »

How cool! I really love the colour scheme.

However, since I have never worked with fondant, I can't really tell you how to fix your problem. But the ribbon was pretty ingenious!  Wink
Some Kind of Wonderful
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« Reply #2 on: April 01, 2008 06:09:04 PM »

When I think fondant, I think about the show Ace of Cakes on Food Network.  I absolutely love to watch that show.  Personally, I've never worked with the stuff, but you can find some information about it at http://www.whatscookingamerica.net/PegW/Fondant.htm.  Hope this helps.
She's Electric.
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« Reply #3 on: April 01, 2008 06:29:47 PM »

From what I ahve heard there is something called faux-fondant. It looks like fondant but it buttercream. I can't halp you with the bunching. I am very new to cakes but here is the recipe I found on some website. Message me if you try it because I don't have the cash to yet  Wink

4 pounds powdered (confectioners') sugar
2 cups Crisco shortening
1/3 cup powdered milk mixed with enough water to make 1 cup
1/2 teaspoon clear vanilla
1/2 teaspoon salt
1/2 teaspoon clear butter flavor
1/2 teaspoon almond extract
1/2 teaspoon Crème Royale or crème bouquet, optional
1/2 cup corn starch
Viva paper towels*

* You want a paper towel that has no design imprinted for smoothing your icing The trick is to smooth it with Viva paper towels that when the icing is slightly crusted.

Into the mixer bowl, place the Crisco shortening and cream until fluffy.

Combine the water and the powdered milk in a small bowl; add the butter extract, almond extract, and crème royale or crème bouquet, and salt.

Add the powdered sugar mixture to the creamed shortening in the mixer bowl and mix. Add 1/2 cup cornstarch and beat well on low for about 15 minutes.

NOTE: This buttercream icing can be kept out of the refrigerator for around 2 weeks, I'd say. I usually use it so fast that I hardly ever get it in the refrigerator unless I am preparing large batches. It can also be frozen. The cornstarch helps humidity as well as helping to cut the sweetness. Play with it and use whatever flavorings you like.

This icing needs to be made ahead of time. As it sets up it gets firmer. When ready to use, just rewhip on low and you get a smooth, non-airy buttercream icing. I like this recipe better than Wilton’s buttercream because it tastes less sweet and uses half the amount of Crisco shortening.

Chocolate Buttercream Icing:
I just add Hershey's cocoa/any cocoa would work and some extra hot water to the buttercream icing.  If you want a darker brown color, you can also add a little brown food coloring.


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« Reply #4 on: April 02, 2008 07:53:37 AM »

I'm dreadful with fondant, but when I used it, I put it over the top so it draped down then put it on top of a cake stand and cut the excess fondant off with a knife whilst  patting it down. That worked quite well dor me, the rest of it didn't, but that did!  Cheesy

Hope it's some sort of help.
Your cake is beautiful by the way, and the colour scheme is fantastic!
Julie P!
« Reply #5 on: April 03, 2008 01:25:52 AM »

Thank you so much for all the awesome suggestions! I will def let you know if I try the faux fondant stuff! : )
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