New Ingredient of the Week: Fondant

Okay, okay, so fondant isn’t necessarily an ingredient so to speak…I mean, I suppose you could consider it an ingredient of a cake? But either way, I have never worked with before so I’m counting it as the new thing I’ve never used before that I used today.

My dear friend Peg’s little boy Rush turned 1 this week, and his party was on Saturday. She emailed me cakethis picture and a few questions about where to go to get all the things she might need to make the cake (the theme for the party – a play on his name – is Rush Hour). I answered her and then in the form of a question that may have seemed like an optional offer, basically told her I was coming to help. 🙂

She had actually made the fondant from scratch the night before I went over to help (quite ambitious I thought, but definitely a way to make sure it tastes fresh), so when I arrived we tackled the task of coloring and rolling the fondant out. A few lessons learned: 1) Wear gloves when you are coloring…and the method that seemed to work the best was to pull fist-sized pieces off and incorporate the color by folding and tucking the fondant in itself (sort of like making bread). 2) Use LOTS of cornstarch. TONS. You’ll see in the pictures that follow why this is important! Also, you can wipe it right off when you are done just with a dry paper towel. 3) Don’t be afraid of the boxed cake mixes. In fact, go right ahead and embrace them. Especially if you are trying to do all this in your “free” time while working a full time job. Betty Crocker knows what she is doing, and the wow factor is really in seeing the finished product anyway!

IMG_1150

And the fondant rolling begins...while the lucky little man does his best to help out.

And the fondant rolling begins...while the lucky little man does his best to help out.

Looks perfect, right?

Looks perfect, right?

NOT so perfect, in fact a completely sticky disaster. This was where the cornstarch lesson came from!

NOT so perfect, in fact a completely sticky disaster. This was where the cornstarch lesson came from!

But once we got the hang of it, it was smooth sailing. Or rolling.

But once we got the hang of it, it was smooth sailing. Or rolling.

The top layer.

The top layer.

Top, bottom, and decorations waiting to be applied.

Top, bottom, and decorations waiting to be applied.

Waiting for the final piece!

Waiting for the final piece!

The top - courtesy of mini loaf pans, oreos, and some colored frosting.

The final piece, courtesy of some mini loaf pans, colored frosting and Oreos. Need to wait to put it on until the big day!

Viola!

Viola!

And an extra car just for the Baby Cake!

And an extra car just for the Baby Cake!

We weren't too sure how to cut into it...but it sure looked pretty when we did! Of course, the pieces were enormous and in the end we had to chop them into smaller ones that looked less perfect.

We weren't too sure how to cut into it...but it sure looked pretty when we did! Of course, the pieces were enormous and in the end we had to chop them into smaller ones that looked less perfect.

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3 thoughts on “New Ingredient of the Week: Fondant

  1. Lynne and Peggy- what an amazing cake. I am sure little Rush enjoyed his big day and that everyone love the cake. (and I can’t believe Rushie is 1?!) Now I am feeling guilt over the cupcakes I usually do for my girls. Hop a plane and help me build something for Kira’s 6th!!! 😉

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