Hey everyone, so as a cake maker, I have had my problems with Fondant. I have only been making cakes for 2 years now but I have learned so much in that time. The first wedding cake I made, which is the pink and white one posted. I had the absolute hardest time with the fondant ripping. I had one day to complete the cake, and I had re-done this layer about 4 times, (it was an artificial layer) Well, I discovered that the best and easiest pointer I got was to knead the fondant, like double the time that you did before. I would say I would knead it about 8 minutes, the consistency doesnt really change, it is a little more pliable but its everything...just a few more minutes, makes this cake work!!! I absolutely LOVE fondant now, I would never do a cake without implementing fondant every again!!! Well thats my little tidbit for the day, now make sure that you give me a call when your ready for your wedding cakes!!! I also do chocolates for reception service...which makes a sweet little addition to that beautiful day.
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