For the month of August, I've been taking Wilton Course 3: Fondant and Tiered Cakes. I was excited to work with fondant, thinking about all of the amazing creations seen on shows like Ace of Cakes or Food Network Challenge.
Just in case you don't know, fondant is a sugar based clay (for lack of a better descriptor) used to cover cakes and give a nice clean finish. It can be rolled out flat, or molded into figures and flowers.
In the second week of cake class, we covered out first cake in fondant. The lesson was a square cake decorated to look like a present. Overall, for a first attempt, I think it turned out pretty good. There are a few details that I didn't have time to finish because the people in my class are amazingly slow! For tonight's class, the final lesson, I'm winging it and not going step by step with the class. I know already that they're going to come with cakes un-iced, or not covered in fondant and hold up the show. I did not prepare 50 fondant flowers ahead of time to not put them on the cake!
After all of the fuss the cake artists on TV make about non-cooperative fondant, I expected the worst. It wasn't that bad at all, except for smoothing the corners. And with patience, that too didn't turn out bad at all. If you've ever rolled out pie crust or played with Play-Do, you can do fondant.
Teaser: the finale cake is a "wedding" cake with fondant flowers cascading down the side.