Course Three: Gum Paste and Fondant: Lesson Four

A fondant cake is so much different than just icing a cake!

First you have to "dirty ice" your cake.

Then you roll out this HUGE piece of fondant.

Then you pick up your mat and make sure the purple symbol (Wilton) is in the middle of your cake.

Then you peel the Cut-N-Roll mat off.

The fondant then starts to "drip" off the cake because it's so heavy.

So you quickly have to cut off the extra with scissors.

 

Then, once you've caught up, you smooth the top down vigorously, then trim off the fondant with scissors again.

Finally, you trim right underneath the cake board.

At this point, you take a piece of the fondant, and smooth it down the sides, all the way around the cake until it's completely sealed with no air bubbles, as that will cause an issue in the end.

And finally, take the fondant roller and trim closer to the cake.

But not too close, as this will reveal the bottom of your cake and there's nothing you can do to cover it back up, except with a border. But you do not want to get to that point, do your best to avoid that.

 

Next, I created my border and attached flowers around my cake.

My Final product!!

 

My classmate, Elba has been learning so much.

She created such a gorgeous cake!

We all had to brainstorm in the class to come up with a good boarder, because she had cut too high, and a huge amount of the bottom of her cake was showing.

She had thirty Calla Lilies, so our instructor came up with a brilliant idea to line them around the bottom of her cake, and place five up top.

It's such a gorgeous idea, it could be a wedding cake!

So proud of her!

Can't wait for Course Four! (Advanced Gum Paste Flowers)

-Cake Crumb Girl