The fondant was easy to make (recipe below). As a novice with fondant, I quickly learned a few things about working with it:
- First, it is kind of working with play-dough….which is awesome because it can bring out the child in anyone.
- Second, use gel food coloring (Wilton brand is suggested and can be found at local craft stores like Michael’s & JoAnn Fabrics). If you use liquid food coloring, it could get too thin to be able to work with. This is definitely accurate with darker colors that you are trying to achieve, like reds.
- Lastly, the biggest tip that I can give is that temperature is key. The fondant needs to be slightly chilled to the point where it is still easy to roll out, but not too warm so when you lift a sheet, it doesn’t pull apart.
- 1 cup light corn syrup
- 1 cup shortening
- 1/2 teaspoon salt
- 1 teaspoon clear vanilla extract
- 2 pounds confectioners’ sugar
- In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners’ sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners’ sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
- To use, roll out on a clean surface that has been dusted with confectioners’ sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
The flowers were one of the easiest parts of decorating this cake. Take a small approx 1/2 – 1 teaspoon size ball of fondant and shape it into a tube. Use a rolling pin to roll out to desired thickness. On one of the long sides of the rolled fondant, place your pointer finger at the top of the roll, press gently and pull the fondant out from itself. Repeat all the way down one side of the fondant – it will have a scalloped appearance on that side. Roll the fondant from the bottom (small side) toward the other end (the flower shape will start to form on the side you scalloped). Once all rolled, pinch the bottom to create the base of the flower and gently roll out the tops of the petals to finish the flower as you wish. SOOOO MUCH FUN!