fondant Archives - Wow! Is that really edible? Custom Cakes+ Cake Decorating Tutorials

How to Make Red Fondant

Fri, 22 Jan 2021 13:43:11 +0000

There are certain fondant colors that are tricky and a bit harder to achieve. Red fondant color is one of them. This red marshmallow fondant is pliable and ready to use. Of course, you can say I’ll never need to make red fondant. However, there is no way around it because at least twice a year, red is almost always used and that’s Christmas and Valentine’s Day. So you can relax the rest of the year. But, in the mean time I am going to show you how I make red fondant from scratch. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. How to Make Red Marshmallow Fondant You can make red fondant by adding red food color gel to white fondant. But this method is much harder and there is a chance you will use multiple containers of red food gel coloring. While it is not my preferred method it is another method. To make red fondant, I am used my marshmallow fondant recipe and added the color earlier in the process, this way you can tell how dark it is. Another thing to keep in mind is that the color will get darker as it sits. That should determine how much is added. What you are going to need: Powdered sugar- you will need two pounds of powdered sugar mini marshmallows – I like these because they melt much easier. Super red Americolor gel color Tylose powder– also called gum-tex makes the fondant pliable a reduced the stickiness. Shortening Non-stick cooking spray Spatula Microwave safe bowl Directions: Step 1: Melt the Mini Marshmallows In a microwave-safe bowl melt the marshmallows in 30-second intervals. Stir until fully melted. Step 2: Add water Once the marshmallows have melted, add water and mix well. Make sure there are no lumps. Step 3: Add Food Coloring The secret to making red fondant is adding the color at this stage. Add one tablespoon of Americolor super red to the melted marshmallow and mix with a spatula. Now is also a good time to add any flavors such as vanilla. Step 4: Add Powdered Sugar If you are comfortable with the color, then add the powdered sugar a little bit at a time. Spray your spatula with non-stick spray and begin incorporating the powdered sugar and melted marshmallows. Once you have incorporated about three-quarters of powdered sugar add the shortening. Then turn out on the counter and knead until fully incorporated and pliable. Roll into a ball and wrap in plastic wrap and place into a zip lock bag. How to Make Red Fondant Darker There are at least two ways to make red fondant darker. However, each method depends on the shade of red you need. Either method works very well but the best way to know is to play around with the colors until you achieve the ride shade. The first method is adding more red gel coloring. This will give you a deeper Christmas red. The second method is adding a touch of black, it will give you a burnt shade of red. That’s it easy red fondant from scratch, no fuss. Other posts you may love: How to color fondant 3 tips to harden fondant quickly The Ultimate Fondant Guide

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How to make a Horizontal Fondant Ruffle Cake

Fri, 06 Mar 2020 14:30:01 +0000

Today I am sharing with you how to make an easy horizontal fondant ruffle cake. I know easy and ruffle should not be in the same sentence. Plus, you are probably saying to yourself no not ruffles again!!! But, I couldn’t help myself. This cake needed a classic ruffle design. So of course, I chose the easier of the ruffles. Vertical and horizontal ruffles are the easiest of the ruffles to make and they are stunning. With all the hard work involved in making fondant ruffles, the result is well worth the effort. Tips for Making the Fondant Ruffle Cake The idea to create this ruffle cake came after the hand-painted tier. After the lovely gravity-defying canvas cake, I have been dying to use my paintbrushes again. So I decided to hand paint this bride and groom and I was so happy with the results. While the hand-painted tier was good by itself, it needed more. The thing with ruffles is you need to plan ahead. They take A LOT of time, but they are so forgiving, you can adjust them any way you like. The most important thing to remember when making fondant ruffles is to make sure, the ruffles are secured before moving on to the next row. Ruffles are perfect for any type of cakes especially wedding cakes. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. How to make a Horizontal Fondant Ruffle Cake Materials Needed: Celpad or flower foam pad Small rolling pin Fondant ball tool White Fondant (you can make your own using this marshmallow fondant recipe) Gumpaste (I use Satin Ice) Tylose Powder (only needed if you are not using gum paste) Shortening Pasta machine (optional) Fondant ribbon cutter Step by Step Guide: Adding Ruffles to the Side of the Cake Cover the cake with fondant using the same color fondant as the ruffles. Knead the fondant with tylose powder or with gum paste. Roll out the gum paste/fondant mixture about a 1/8 inch thick. Then use a ribbon cutter to cut strips of fondant. Take a fondant strip and place on a foam pad and use the ball tool to create a ruffled edge. At this point decide where the front of the cake will be and begin adding ruffles to the side of the cake. Place a small amount of shortening on the cake and place the first fondant ruffle at the top of the cake. Ruffle the edges of the next fondant/gum paste strip and place below the first ruffle. As an option, you may use toothpicks to keep the ruffles from sticking to the row above. Keep adding the fondant ruffle below the one above. Every once in awhile use the Dresden tool to adjust each ruffle. If the ruffle doesn’t go all the way around the cake, line up the next ruffle to the first one to hide the seam as best as possible. The next row of ruffles will hide the seams as well. When you get to the bottom of the cake to place the last ruffle, use the Dresden tool to shape it. Final cake all put together.

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The Ultimate Fondant Guide: Tips for working with Fondant

Sat, 28 Sep 2019 13:30:03 +0000

I am switching things up a bit from buttercream to fondant. Both are great. However, fondant can be intimidating. There are so many things that can go wrong, such as bulging, tearing, sweating, elephant skin, and I can go on and on. Nothing beats the clean look of fondant. However, knowing how to fix any fondant problems/issues that arise gives the confidence you need to use it on cakes. In this ultimate fondant guide, I will share some tips and tricks so that you won’t be afraid of working with fondant. Warning this is a very long post. My first experience with fondant When I first started cake decorating, I was only familiar with buttercream cakes. Then one of my sisters asked me to make a fondant covered cake for my nephew, I obliged. How hard can this be? Having never worked with fondant before. I didn’t even know all the problems that could arise. Maybe if I knew, then I wouldn’t have started. I made the cake and was thrilled I was able to pull it off without a hitch. It has been smooth sailing since then (just kidding). I feel like my pleasant experience with my first fondant cake was the main reason I continued using it. Of course, I have had my share of issues with fondant. The warmer weather is the worst. However, that has never stopped me. Which means you can do it too. This is one of the reasons I created this fondant guide so that you can gain confidence also. This page may contain affiliate links which mean that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Thank you very much for your ongoing support. What is covered in the ultimate fondant guide? Here are the topics covered in the ultimate fondant guide: What brand of fondant to use? What tools do you need? How to make fondant Covering a cake with fondant Storing fondant Can you store your fondant cake in the refrigerator? If so, how? Some common fondant problems and how to fix them What brand of fondant to use? The brand of fondant you choose will depend on preference. One of the main things to look for is elasticity and stickiness. Some brands are better than others. Sticky fondant is unworkable, and sometimes after adding powdered sugar and tylose powder, it is no better. If this happens, it will not work well on your cake. How do you know you have found the right fondant? The first thing to do is knead it and see if the fondant becomes pliable. That is it’s not sticky or breaks apart after you knead it. I suggest trying a few fondant brands and see what works best. I have had great results with Satin Ice fondant, Wilton fondant, and homemade marshmallow fondant. If it comes down to taste, then marshmallow fondant is your best choice. What tools do you need? When working with fondant, there are only a few tools I suggest to start (1) rolling pin, (2) The Mat, (3) fondant smoothers (4) Xacto knife and (5) sugar smoother. The first tool I recommend is a large rolling pin with guides rings. I like this Wilton rolling pin in a 9-inch and 20-inch. However, you may use any rolling pin. No guides rings, I suggest using the FREE wooden paint stick from Home Depot, Lowes or local home improvement store, they are the perfect width. The second tool I recommend is the Mat from Sweetwise. It’s a silicone mat; I love using it because it prevents elephant skin, no cornstarch is needed, and it has guides how much fondant is required and how wide to roll fondant. However, any silicone mat will do since it seems as if the Sweetwise Mat is currently unavailable. The third tool is a fondant smoother. You will need two. Fondant smoothers are used to shape and smooth fondant. The fourth tool is a Xacto knife or a scalpel. The blades on these knives are sharp and help you get a clean cut. I like using the Xacto knife because the blade is long enough to cut thicker fondant. The final tool I recommend is sugar smoother. Sugar smoothers are great to help smooth out fondant. The smaller sugar smoother can get into place the bulky fondant smoother cannot reach. I suggest the ones from Innovative Sugarworks. How to make fondant Making fondant saves a lot of money. It is very easy to make and is the perfect choice to accommodate those with allergies. I have a step by step guide here for marshmallow fondant. I recently had to make a soy-free fondant while a bit difficult I used the marshmallow fondant recipe and used canola oil instead. If the marshmallow fondant is not your speed, try buttercream fondant. Buttercream fondant is harder to work with, but an excellent alternative for those who don’t care for the traditional fondant. I think colored fondant such as blue or red is better if you buy them, it’s hard to get the right color. For brown fondant, I use my chocolate fondant recipe, and I have never had an issue. See barrel cake I made below. How to cover a cake with fondant There are two ways to cover a cake with fondant; one way is paneling and the other a more traditional approach adding the fondant all at once with a rolling pin or a mat. Both methods produce a sharp edge and come down to preference. The most important thing to remember when working with fondant is to make sure your buttercream or ganache underneath is super smooth. When you are using the panel method, the fondant is added in pieces then the seams are smoothed out. Some cakes require paneling because they are too big to cover all at once an example of that is a double barrel cake or square cakes. The only problem with this method is you have to work a bit longer to blend the seams. The sugar smoother is the perfect tool for the job. The second method is the traditional way of covering a cake with fondant all at once. I like this method the most because the fondant is on the cake all at once. Of course, the fondant can rip. However, it can be fixed; everything is fixable. This tutorial shows you how to cover a cake with fondant. How to store fondant Fondant should be stored wrapped in plastic in a Ziploc bag or an airtight container for up to two months. What do you do with fondant that has been sitting for a while and has become hard? Use them to make fondant molds. If you want to use it again microwave in 10-second burst and knead. You may have to remove the small pieces of fondant to get a smooth fondant. Can you store your cake in the refrigerator? If so, how? Yes, you can put your fondant cakes in the refrigerator. Cover the cake with plastic (make sure the plastic is loose around the cake) and place the cake inside a cake box. Alternatively, you can wrap the cake box with the fondant cake inside to prevent air from getting inside the box. Another thing that I have done is to turn the refrigerator down but not too low; this helps reduce the amount of condensation. When the cake comes out of the refrigerator, leave the cake inside the box until it comes to room temperature before opening the box. Otherwise, you will have a lot of condensation on your fondant. Of course, if you need to add something quickly, that’s not a problem add and keep the box closed. Common fondant problems and how to fix them I saved the best for last. The most important thing when working with fondant is knowing how to fix any problem that arises. Some of the most common issues can lead to disasters. These are a few issues that arise when working with fondant and how to avoid them: Fondant air bubbles and bulge Air bubbles occur because air is trapped under the fondant. When smoothing out the fondant, smooth from the top down. This minimizes air bubbles. However, if there are air bubbles, use a pin for popping the bubble. I suggest popping the bubble from the side and use the fondant smoother to smooth it out, releasing the air. If the small air bubble is not taken care of, it will become a gigantic bubble. On the other hand, bulging occurs when air is trapped inside the cake. This happens a lot when a filling is added inside the cake. To avoid a bulging cake, release the pressure from the middle of the cake using a dowel. You can cover it back up with a little buttercream. Also, allow your cake to settle before adding fondant. My fondant is tearing and cracking Fondant tears and cracks when it is too dry. Too much cornstarch is the culprit. To solve this add shortening a little at a time until it is pliable. Sweaty fondant Sweaty fondant is as a result of condensation. It is essential to keep the room cool when working with fondant. In the warmer weather, I have a fan and the air condition running when working with fondant. So how to fix this? Let it sit at room temperature in a cool room the condensation will dissipate after a while. A great way to know how long it will take to get to room temperature is to test it with an egg. Take the egg out of the refrigerator and let it sit at room temperature and time how long it takes for the condensation to disappear, and that’s how long you will need. Sticky or hard fondant Sticky fondant is the worst type of fondant to work with. To fix it, add some shortening to your hand and the workspace, then add powdered sugar and some tylose powder. If this doesn’t work, then the fondant is unusable. When fondant gets hard, it can be brought back to life by microwaving in 10-second bursts. Wow, I feel like that was a marathon… Need more fondant tips? See three tips to harden fondant and get the free resource below. If you love this post, don’t forget to share the love.

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How to Make Homemade Chocolate Marshmallow Fondant

Fri, 05 Oct 2018 02:16:25 +0000

Recently I needed brown fondant for a Fendi handbag cake. But, there are just some colors that are super hard to achieve, and guess what, brown is one of them. Knowing how hard it is to achieve a brown color and not wanting to make another trip to the store; I decided to make my own chocolate marshmallow fondant. Completely from scratch made with real chocolate and cocoa powder. This fondant is soooo delicious everyone will love the taste. I know I am biased because I am a chocolate lover. But, you can’t go wrong with chocolate. The chocolate gives it such a nice flavor that is not overpowering. Not only that, it was super easy to make. One of the main reasons I like making marshmallow fondant. Plus, an instant dark brown fondant and I didn’t have to empty a whole jar of color gel to achieve this. How to make chocolate marshmallow fondant To make chocolate marshmallow fondant, I started out by using the recipe from my regular marshmallow fondant found here. I adjusted out some of the powdered sugar and replaced it with cocoa powder. Also, I reduced the amount of water. I was certain that adding water to the marshmallow and chocolate would for sure make the chocolate seize, but it was fine (whew…). Instead, I had a nice liquid that flowed right off the spatula. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. Ingredients 16 ounces mini marshmallows 4 ounces dark semi-sweet chocolate chips 1/2 cup cocoa powder 1 tsp tylose powder 4 tbsp water 2 tbsp corn syrup 2 tbsp glycerin 1/4 cup shortening 7 cups powdered sugar (almost 2 lbs) Things to consider when making chocolate marshmallow fondant When making chocolate marshmallow fondant do not get disappointed when at first it breaks apart (i.e. not pliable). Let it rest for at least an hour before use. It will become pliable once you start kneading it again. If the fondant gets too hard, place it in the microwave 10 seconds at a time. The heat from the microwave will heat up the chocolate. Do not overhead the fondant, it just needs to be heated just enough. Use mini-marshmallows because it melts faster. For best results melt the marshmallow with the chocolate. This makes sure the chocolate doesn’t stiffen up and make it harder to combine all the ingredients. I added tylose powder to the marshmallow fondant to increase the strength of the fondant. As marshmallow fondant by itself gets really sticky and sometimes when it is rolled out will stick to Mat. This makes it difficult to work with and to cover a cake that way. Learn my method for covering a cake with fondant. Now that we have that covered let’s go… Step 1: Melt the marshmallows and the chocolate Spray a heatproof bowl and spatula with nonstick spray. Weigh the mini marshmallow and chocolate and place in the microwave for 30 seconds at a time. Step 2: Add water, glycerin, and corn syrup Stir the melted chocolate and marshmallow until combined. Make sure they are fully melted. Then add the water and mix. The mixture should be loose. Add the glycerin and corn syrup and mix again. Step 3: Add the cocoa powder Sift in the cocoa powder and use the spatula to combine. Step 4: Add the powdered sugar Add the powdered sugar one cup at a time. Place some shortening on both hands and knead until the powdered sugar is combined. You may have to knead the fondant on the counter, in that case, place some powdered sugar on the counter and knead until the fondant comes together. Add more shortening to your hand as needed or to the fondant. Roll the fondant into a ball. It needs to rest for at least an hour. Place some shortening on a piece of plastic wrap, add the fondant and place it into a Ziploc bag. That’s it, you now have chocolate marshmallow fondant/brown fondant that is delicious and has a deep brown color. Still not comfortable working with fondant, see the ultimate guide for working with fondant here. Delicious homemade chocolate marshmallow fondant. The perfect solution for making brown fondant. Don’t forget to share the love. Until next time happy caking.

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How to Make Marshmallow Fondant

Fri, 19 Jan 2018 14:30:49 +0000

As promised, part II of the fondant series. In part I, I showed you how to make rolled buttercream fondant using two different recipes. Then, how to make cupcake toppers, ballerina shoes, and tiny handbags using rolled buttercream fondant. This week’s post is all about marshmallow fondant. How to make and marshmallow fondant, and tips for working with marshmallow fondant. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. When making homemade fondant the possibilities are endless. It is easy to make and can be used right away. Traditional marshmallow fondant is sticky, therefore, I updated the recipe to include tylose powder, this prevents the stickiness and it is now perfect to roll out. Glycerin can be added to make it more pliable, but it is not necessary. Most importantly, the recipe does not require gelatin, it’s already included in the marshmallow. Marshmallow fondant is, of course, dairy-free (remember to use shortening for your hands), which is perfect for those who suffer from a dairy allergy. Warning… Making marshmallow fondant is a sticky, messy business. You will also need to use some elbow grease. Are you ready to learn how to make fondant and save some money doing so? Let’s go. Recipe for Marshmallow Fondant The recipe makes about four pounds of fondant, which is enough to cover two 8-inch round cakes. Want to know how fondant you will need to cover your cake? Check out this chart from Wilton. 16 ounces mini marshmallows (I like mini marshmallows because they are easier to melt) 1 teaspoon vanilla 2 lbs. powdered sugar (confectioners’ sugar) ¼ cup shortening ¼ cup of water 2 tbsp glycerin (optional) 1 tsp tylose powder also called CMC powder Directions for making Marshmallow Fondant Spray a microwavable bowl with cooking spray. Then add the mini marshmallows, this prevents them from sticking to the bowl. This step is optional, however, it makes it easier to scrape out of the bowl. Melt the marshmallows for 30 seconds at a time until the marshmallows are fully melted. Slowly add the water and vanilla to the melted marshmallows. If you desire to color your fondant, now is a good time to add edible gel colors. It is much easier to do it this way. Otherwise, you can color it later on. Mix the melted marshmallows, water, and vanilla until it is smooth. Make sure you work out all the lumps. Then add powdered sugar one cup at a time, but reserve a cup. A word of caution do not dump the entire batch of powdered sugar. It will take forever to knead. At this point, the fondant will be very sticky. Just keep adding powdered sugar and continue to knead. Thoroughly rub your hands with butter or shortening, then add the remaining cup of powdered sugar to a board, and kneading until the fondant is smooth and pliable. This should not take long at all but it depends on the amount of fondant you are making. This is where you will need some elbow grease. Roll the fondant into a ball. Before covering the fondant in plastic wrap add some shortening to the plastic wrap. It is more like slathering the plastic with the shortening. Make sure you get all the area that’s going to touch the fondant. Finally, wrap the fondant with the plastic. Then place the fondant in a ziplock bag and store in the refrigerator. Coloring Marshmallow Fondant It is best to color marshmallow fondant at the beginning stage because it is much easier. While coloring afterward is not impossible, it took a few minutes to knead in the color. To put this in perspective it is about the same amount of time to color any other fondant (see more tips and tricks to color fondant). As always red, black, brown, and blue are harder to achieve and it is probably best to use premade fondant to mix colors. I was able to color my fondant pink with no problem. The most important thing is to have fun. For more fondant tips and tricks see the ultimate fondant guide. Covering the cake with Fondant Covering the cake with marshmallow fondant was a much better experience than with the rolled buttercream fondant. I did not have to use lots of powdered sugar or hold it carefully to cover the cake. It was much easier and more pliable. While I have not tested in heat or moisture marshmallow fondant is great for covering cakes. To test out the fondant I used it to make a baby shower cake. My thoughts on Marshmallow Fondant I LOVE IT… It was very easy to work with and it very pliable. When compared to rolled buttercream fondant, marshmallow fondant is a much better option. After the fondant was stored in the refrigerator it became very firm, however, it did not take a long time to come together. Store marshmallow fondant in the refrigerator for up to two months. I was able to color with no problem at all. Seriously I did not notice any difference from the fondant I normally use. The best part, it is much cheaper to make marshmallow fondant, which comes out to about $1 per pound. On the other hand, store-bought fondant can cost between $5 and $6 per pound or my favorite Satin Ice fondant can cost between $4.70 to $7 per pound. Such a huge difference in price right? What about you? What fondant do you use? Don’t forget to share and pin for later. As always happy caking. Easy Marshmallow fondant recipe that is pliable and ready to use.

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The Tale of two Fondants (Rolled Buttercream Fondant + Marshmallow Fondant) Part I

Sat, 13 Jan 2018 15:30:08 +0000

It is not often that I get this excited about trying out something new cake wise. But, I am soooo excited about this weeks post. Are you ready for this? Rolled Buttercream Fondant. Yup… American buttercream that can be molded like regular fondant to cover cakes and make cake toppers. Grab some chocolate, pull up a chair and let’s dive in eh. I decided to expand my horizons and try making rolled buttercream fondant and marshmallow fondant. There has been so many reviews and claims about how great rolled buttercream fondant and marshmallow fondant are (while I am not one for hype) I wanted to try it for myself. This page may contain affiliate links which mean that if you make a purchase from any links directed from this website I may earn a small commission. I only recommend things that I use and love and classes I have taken. Thank you very much for your ongoing support. Warning… This is the first of a two-part series only because it is way too much information to stuff into one post. Part I (Rolled Buttercream Fondant). So, you must come back for part II (Marshmallow Fondant) ok… Ok great. Raise your hand If you love working with fondant or If you love eating fondant. Now I know a lot of people did not raise their hand on the second one. I find that many people do not eat the fondant myself included *shock*. I love the versatility of fondant and the clean look it gives to cakes. Disclaimer, I tried rolled fondant and it was delicious. Maybe trying rolled buttercream fondant or Marshmallow Fondant will change your mind. If you love the taste of American buttercream then “rolled buttercream fondant” is for you. Rolled buttercream fondant is made with the traditional American buttercream with corn syrup added to give it some flexibility. The million dollar question about rolled buttercream fondant and marshmallow fondant is how do these fondants compare to what I use every day? Rolled buttercream fondant while tricky to work with is worth adding to your fondant library. If you don’t believe me just keep reading. Recipes used for Rolled Buttercream Fondant I tried two tolled buttercream fondant recipes: one made with butter and the other one made with shortening (Crisco). Now I really did not know what to expect, I went in with an open mind. First Recipe Rolled Buttercream Fondant here: ½ cup unsalted butter, room temperature 1 tbsp heavy cream 4 cups powdered sugar Directions: • Mix the heavy cream with the butter until fluffy. • After the butter mixture comes together add in vanilla extract and mix well. • Then mix in the powdered sugar a little at a time. I dumped the 4 cups of powdered sugar all at once, might be the reason it took so long to come together. • Continue to knead the mixture until it comes together. • Wrap in plastic and let it sit in the refrigerator. Second Recipe Rolled Buttercream Fondant here: ½ cup light corn syrup ½ cup shortening ¼ tsp salt ½ tsp clear vanilla extract 4 cups powdered sugar Directions • The first step is to mix the shortening and corn syrup together. • Then add in the salt and the vanilla extract. Mix well. • Slowly add in the powdered sugar. If you add it all once it will take longer to come together. •Knead the dough by hand until it comes together. Then, cover in plastic and place it into the refrigerator. Sign up and receive our free Cake Decorating Timeline * indicates required Email Address * First Name * Making Rolled Buttercream Fondant The rolled buttercream fondant is very easy to make. I was able to make both recipes and take photos in about a half-an-hour. If you have ever made fondant from scratch you know it is a labor of love, but the result is worth it. However, when mixing I realized it was so much faster to knead by hand. It seemed like it was taking forever (in our fast-moving, New York minute kind of forever) for the dough hook to knead. I was so impatient with this one. So I chucked the dough hook and started kneading. Surprisingly it came together very quickly. My thoughts on Rolled Buttercream Fondant My first impression is that it was soft and sticky and you need lots and lots of powdered sugar to keep it from sticking all over the place. Perhaps if I had followed the note to roll out between parchment paper I would have avoided any sticky mess. There really did not seem to be much difference between the butter and the shortening. The rolled buttercream fondant with shortening seemed more oily but was a bit stiffer (firmer) than the one made with straight butter. Nevertheless, they are both sticky, yummy and workable. Once powdered sugar was added it was easy to make any design. Even though I am not sure how long it will hold up because the rolled buttercream fondant was still very soft when it came to room temperature. The fondant colors really well and was definitely firm when placed in the refrigerator. I colored them purple, black and pink. Projects made using rolled buttercream fondant I was so excited about doing this project, I immediately began using the rolled buttercream fondant. Wait, didn’t the instructions say to let it sit in the refrigerator… I could not wait so I decided to make some cupcake toppers. So, I pulled out my mini pocketbook mold, tiny bows mold, channel cupcake label mold and this cake boss mold I use for quilting cakes. I was ready to roll. Tiny handbags (pocketbook). If you have a fashionista in your life they will definitely appreciate these pocketbooks. I made a tiny Birkin bag, and a Chanel and coach purse. About the closest, I would get to have these bags (I mean the Birkin and Chanel). Pink Ballerina shoes. They were so cute. Cupcake toppers. Made with a circle cutter, the quilting impression mat and then followed with my stitch tool. It turned out great. Flowers. I made open flowers different sizes and a white rose. The open flowers needed some help to keep it in position. The rose, however, was intact. Experiment with stiffening for modeling and the ultimate test covering a small cake with the rolled buttercream fondant To stiffen for modeling added more powdered sugar and more corn syrup. Covering The Cake with Fondant Covering the cake with fondant was very tricky, but can be done. You will need to add lots of powdered sugar to the rolling pin and the mat that is being used. There will be some cracks, however, it can be molded back together again very easily. Just for fun, I covered a six-inch cake that was frosted with buttercream. Then simply decorated by adding some quilting and using stitch tool. All in all, It was so much fun making the rolled buttercream fondant. Other projects… Have you tried it? What are your thoughts? Don’t forget to share with your friends and pin. If you like this post you might also like these cakes. Baby Groot Cake for a Perfect Birthday Boy How to make a Roasted Turkey Cake 3D Elmo Cake Tutorial The Making of the Violin Cake A Two Dimensional (2D) Spiderman Cake [powr-social-media-icons id=60279e46_1515857779591]

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