Fondant Fun

I’m working on some new posts, but they are requiring more energy than I currently have. Sorry. Enjoy this oldy-but-goody from Thursday, 29 April 2010.

Long before I thought about cake decorating, I was a wanna-be-foodie who watched “Ace of Cakes.” Chef Duff and gang kept referring to fondant for the cakes. It was so versatile and smooth; frosting Play-Doh.

Two years later, here I am taking cake decorating mini-courses wondering why I didn’t get in on this stuff earlier! I will finish Course 3 and the Fondant & Gum Paste course in May. Back to the events of March.

The first evening of Course 3 kicked off with some more flowers and cute garland options. Assignment for next week: bring a two-layer, 9-inch square cake, enough fondant to cover said cake and other supplies.

Forgive me while I sidestep a bit: I am a cake purist! If I am going to all the trouble to decorate a cake, IT WILL NOT BE OUT OF A BOX!!!! Part of my reasoning is that I want to experiment with recipes and flavors. The other part is that I feel I will fit into the baking world of “my decorations might be simple and elegant, but the cake will be awesome!” Thus, I should practice.

With a few days before class #2, I still needed to decide the flavor. I attended a Saturday morning service at All Saints and afterward, I chatted with Kh. Kristina who informed me that she needed a cake that week, etc. DIVINE APPOINTMENT, ANYONE!!!

“Khouria, I will have a cake after 9 PM on Tuesday. What flavor do you want it?”

There was more to the conversation, but I was informed that a lemon cake would be welcome. I found a recipe that included homemade lemon curd, thus I got to work.

Excitement abounded as I had my first experience with a cake leveler:

It starts all bumpy, then turns to this beautiful sight:

Fast-forward to Tuesday afternoon. I had a morning full of work then lunch with my Godmother. I resolved that after a nap, I would gather what I needed for class. Then I started feeling queasy.

Drat. I knew where this was going. Rather than the winter flu, I tend to get a Spring Break virus. I’ll spare you the graphic details, but it’s the type of virus that makes me utterly miserable for 12-24 hours which requires 3-7 days for me to gain my strength back. Needless to say, I missed class that night.

But I still had a delightful 2-layer lemon cake in the fridge for Kh. Kristina. It would not have the lovely fondant décor I was hoping to present my parish mother with on her birthday, but I had to come up with something.

Having missed class, I read some instructions on how to roll out fondant and smooth it over a cake. A deep yellow icing would look lovely on the white fondant coat. Thus, these results:

The flowers could use some symmetry help along with my writing. I am seriously considering getting help for my penmanship. Er,” icingship”? Hm, how about “pipingship”? That aside, if there are any calligraphers that have time for a consult, you know how to contact me.

Second fondant experience was a sheet cake. Let me just say: that is a lot of cake and a lot of fondant.

My mom came to my recipe rescue yet again since I left the Buttermilk White Cake recipe in Nashville. I added both orange and lemon zest to the batter and icing. Extra Yum…except, orange zest tints icing more than I anticipated. I originally thought the icing would be a light ecru, not beige. Anyway, with Lazarus Saturday chrismations, I felt the cake and writing should be as white as possible. Thus, I pulled out the fondant, printed off a cross template and came up with:

Yes, I know, it’s hard to see. It has a 3-bar cross and says, “Welcome Home! Many Years!”

With two make-up classes for Course 3 and all of Course 4: Fondant and Gum Paste and a few cakes for All Saints, there will be plenty of cake and fondant to be had at Acadia Court in the month of May. Stop on by and do my dishes!


2 Comments (+add yours?)

  1. curso fondant
    Mar 30, 2013 @ 07:26:14

    What do you prefer royal icing or fondant for decorating? I love to use fondant, but royal icing is kind of hard to work with.


    • TallRayofSunshine
      Apr 10, 2013 @ 17:24:45

      I honestly haven’t worked with decorating in a long time. Royal icing is easier if you have experience with piping bags. Fondant is harder at first, in my opinion, but the flowers and finished product look so much better. Really, it’s artist’s choice.



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