Thursday, November 01, 2012


Honestly I took fondant a month agao from my Sifu Nurainie Tan. She is a Wlton Instructor, A very good lesson that I go through as a beginner, we were taught of :-

1. tilt gunpaste and fondant
2. Making roses using 5 petal cookies cut
3. Making Calla Lily Flower
4. Making Daising
5. Making Carnation
6, Making Carysythmun
7/ Making Bow Tie
8 Making raffels for Cakes
9. Making different types of leave
10 Method of covering the cake.

Basically I am happy with the lesson learned. From zero I have made at least  6 fondants for my customer and they are really happy with my piece of work. I will definite continue my class and at the same time getting more information to perfect my cake.. Here are some tips that I got from the class and I hope this help for the beginner

I'm going to take you through my biggest tips and pointers for getting a nice finish so you can learn to cover your cake without pleating, tearing, holes, or any other frustrating issues that have you beating your head against the counter. This is good for those new to fondant as well, however, I will say that watching videos does help immensely so combine my information with some other videos and information out there. 

Tip 1: Start with the right fondant

One thing I found that really helped me was to buy a package of pre-made, high quality fondant to see what the consistency was like. That way I could better achieve the correct consistency when making it at home.

Tip 2: Get your icing as smooth as possible
The icing on your cake (under the fondant) should be as smooth and hard as possible. For this reason, many people really like working with ganache under fondant. You can get it as smooth as glass and it sets up as hard as a rock. I like ganache, but it's really rich and expensive so I mostly work with meringue buttercreams under my fondant which also provide a nice smooth surface. I use metal bench scraper and an icing spatula to get my buttercream smooth before I apply my fondant. 

Tip 3: Knead your fondant in pieces
I divide my fondant into several pieces to 

knead it. Then I zap each piece in the microwave for two 5-second increments to soften it slighty (no more than 5 seconds per zap or you'll melt it!) and then I work it on the counter. I keep the other chunks wrapped in plastic wrap so that they don't get dry and crusty while I work.While I'm kneading each section. 

4: Use your corn starch or powered sugar sparingly. I dust just a slight amount on my slightly flattened disc of fondant, rub it around, flip and do the same on the other side. Then I sprinkle a small amount around the countertop where I'll be rolling. e my fondant into several pieces to knead it. Then I zap each piece in the microwave for two 5-second increments to soften it slighty (no more than 5 seconds per zap or you'll melt it!) and then I work it on the counter. I keep the other chunks wrapped in plastic wrap so that they don't get dry and crusty while I work.

Once you've gotten all the chunks kneaded individually, put them together and knead the fondant until it's warm, soft, smooth and pliable. Remember silly putty? It should be a lot like that in consistency. 

As I roll, I put my hands under and all around the edges to make sure it isn't sticking to the counter. If need be, I sprinkle just a bit underneath and rotate the fondant slightly to distribute.

Tip 5: Roll it out bigger than you think it needs to be

Measure your cake across the top and sides. Got that added up? Great, add another 2 inches to the dimension. So if you measured 10 inches across the top and your cake is 3 inches tall, that's 16 inches of cake total. Roll out the fondant to at least 18 inches. I actually like a little more. More fondant along the bottom means you have more to work with when it comes to lifting and smoothing around the bottom and less opportunity for pleating and folding along the bottom. 

Tip 5: Roll it up
When you're ready to put it onto the cake, roll the whole thing back onto your rolling pin. Don't try to lift it with your arms or your hands and put it onto the cake. You'll get more air bubbles if you try to do it like that. The rolling pin method allows you to roll it slowly over the top of the cake. 

Tip 6: Secure the top edges first
Once you've rolled it onto the cake, secure all around the very top first. This will prevent the weight of the fondant from pulling away from the edge and tearing your fondant. The other thing that helps prevent fondant from tearing and breaking is the glycerine and shortening you added when you kneaded the fondant earlier as well as using a scant amount of corn starch (or powdered sugar). 

Tip 7: Lift up and in
Now you're going to work your way down from the top, smoothing out the fondant. Work your way around the cake, smoothing a half inch to an inch at a time all the way around, then keep going around until you get to the bottom. Sounds easy, no? This is the moment of truth. The trick? As you smooth with one hand, use your other hand to lift up the excess fondant on the bottom and push in towards the cake just slightly. It sounds completely counterintuitive, but just try it. Up and in. All that excess will help you with this. Keep lifting as you smooth down. 

Tip 8: Cut, smooth, cut
Once you've smoothed it all out with your hands all the way around, cut off all the excess with a pizza or pastry cutter.

Then use a fondant smoother to smooth it all down. Push in and move it up and down all around the cake. You'll end up with a little bit more along the bottom edge. Use your cutting wheel to cut it again as close as you can to the bottom edge

Tip 9: Use a butter knife to get a clean edge
Are you always putting something around the bottom of your cake to hide that ragged edge? I take a butter knife and work my way around, using it to gently remove and/or tuck in any excess underneath and create a nice smooth edge. 
If there's still a lot you didn't get, use the pizza cutter again. If it's just a tiny bit stuck to the cake board, you can scrape it off the cake board with the butter knife. If there's some that is uneven, use the butter knife to press it gently up into the cake. 
That's it! Now you have a smooth cake with no folds or pleats and a nice clean edge along the bottom. Now you don't have to worry about positioning your decorations to cover up your mistakes! You can start decorating your cakes with fondants flower and beads.

1 comment:

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