Saturday, 1 August 2009
This is my first attempt at fondant. I'm not convinced that fondant is my thing. When it wasn't turning out professional on my first time (heaven forbid), I started to get a little frustrated. But, thankfully I have the sweetest husband who was helping me decorate and helping me see that it doesn't have to be perfect the first time. He made the cute little smiley face and was having so much fun. He's so good at helping me remember not to take myself so seriously!
I think sometimes I am a little bit too much of a perfectionist and I want all the things I make to look like they came from Better Homes and Gardens or something. But, part of creativity is learning to be better, learning the tricks and ins and outs of something.
So I need a little fondant cake 101..or maybe S.O.S?? If you can help with any of these questions, I'd LOVE to get the tips!
How do you finish off the bottom edge? I placed the fondant over the cake, but then when I cut off the excess, I didn't know how to make it finished at the bottom--hence the blue 'snake roll'
How do you get rich, deep colors? I tried to get red (which I know is a difficult one anyway, but still it's the principle behind the matter right?) but wound up with a pinkish orange.
How do you prevent/fix/get rid of wrinkles? In the second picture you'll see what I mean. Maybe I just am too much of a sewing minded person, but it seems like it needed a dart, a pleat, or some gathers...just a little too much fondant and not enough cake surface.
What is the best secret you know about fondant??
Jenna, you're my INSPIRATION!! Maybe someday I'll be as good as you are.