A cake clothed in soft waves of light blue buttercream or tiers of smooth, pastel green fondant highlight their relatively bare-bones, skeletal looks and make for a magnificent presentation.
A dense cake recipe provides a solid cake base for the fondant application.
A fondant coverage chart helps determine how much of the icing you'll need.
A good basic fondant recipe is an important part of any cake decorator's arsenal.
A group of cupcakes might be frosted with a bright pastel, such as spring green or dusty purple, topped with cheery fondant flowers, and served on a cupcake stand or cupcake tree with a small cake as the topper.
A line of specialty publications focuses on specific areas of cake decorating, like fondant cake decorating.
A modern twist for a monkey cake would be to use a monkey-shaped cookie cutter to cut pieces from bright yellow fondant.
A petit four is simply a teeny cake, often coated with a smooth, sugary frosting called fondant, or sometimes coated in white or dark chocolate.
A popular modern cake design is a three-tier square cake covered with white fondant and embossed with a stencil design or an ornate, abstract pattern in black.
A quick and easy way to decorating cupcakes without the use of messy frosting or fondant is by using cupcake stencils.
A smooth layer of fondant is essential to executing the design of the wedding cake.
A thin, even layer of buttercream icing on the cake provides the glue to hold the fondant in place.
A topsy-turvy cake has uneven, sloped layers and might have colored fondant balls at the bottom of each tier.
A traditional, all-white, multi-tier cake is easy to prepare with dowels and thick buttercream frosting or rolled commercial fondant, but there's also something to be said for breaking with tradition.
A vacation-themed cake can also be decorated with a tropical motif, featuring fresh or fondant flowers, wavy blue frosting, and graham-cracker crumbs as "sand" at the base of the cake.
A winding fondant road that travels up a topsy-turvsy cake is perfect for a graduate who is going to college or moving away from home.
Add a graduation ornament or small rolled fondant "diploma" to the top and you're finished.
Add a thin layer of white fondant around three sides of each book and score it to give the illusion of pages.
Add a yellow fondant ribbon around the outside of the cake.
Add color to fondant with gel coloring rather than traditional drop food coloring, because the gel is easier to work with and less messy.
Add flavor to a batch of fondant by mixing in one to two teaspoons of a flavor extract, such as almond or chocolate, when you are mixing the liquid ingredients together.
Add icing sugar by cups until all of it is incorporated and the fondant is no longer sticky.
Add large over the hill lettering and car, downhill skier or fondant figure rolling down the hill.
Additionally, stacked round cakes lend themselves well to detailing and unique designs, and (for decorators) they tend to be easier to cover with fondant than cornered cakes.
All you need to do is get the shape you need, then decorate it using colored marzipan or fondant icing.
Allow several days for fondant figures and decorations to dry out completely if you don't want them to be moist when you serve your cake.
Alternately, you can create a bunny shape with fondant and place it on top of the frosted cake.
Alternatively, use fondant to create a rainbow that goes up and over a tiered cake, with a leprechaun made of sculpting fondant or modeling chocolate sitting on one of the middle tiers below.
Alternatively, use rolled fondant in a chocolate flavor or brown color to cover the cake.
Alternatively, you can carve a graduation cap outline from a large sheet cake and cover it as you choose in either fondant or buttercream stars.
Although more expensive in most cases, a rolled fondant icing has a firmer texture that lends itself to carving and intricate details.
Although the most traditional pick is a round 3 tier wedding cake with buttercream frosting or fondant, a large sheet cake can feed the same number of people at just a fraction of the cost.
Amongst the offerings at Wilton, you can find perfectly sized cake pans, pre-tinted fondant, cake toppers and pastry bags of every size.
An alternative type of icing that can still be molded and shaped is marshmallow fondant.
Another alternative is making fondant using a traditional recipe with glucose and glycerin.
Apply decorations on top of the finished fondant with a dab of buttercream or a tiny bit of water.
Apply fondant decorations with a dab of buttercream frosting or royal icing to make them stay in place.
Apply gel coloring with a toothpick, and knead the color into the fondant until it's evenly distributed.
Apply the fondant over the buttercream in an even circle, cutting off any excess frosting.
Applying fondant icing to wedding cakes creates a smooth finish that is complimentary to many different styles.
Applying fondant icing to wedding cakes provides a blank canvas for the remaining decorations.
Applying fondant to the cake boards extends the style of the cake itself to the base.
As with fondant, you can roll out gum paste into flat sheets with cornstarch and use cookie cutters to cut out the shapes you need for decorating.
Ask a decorator to make a fondant or gum paste angelfish, clownfish, or butterflyfish, and position it along with seahorses, starfish, sand dollars, sea anemones, or shells.
Baby shower cakes can be elaborate, tiered fondant creations or simple sheet cakes with the words "congratulations mom" or "welcome baby" on them.
Bake a heart shaped cake and cover it with a pastel shade of fondant or buttercream.
Baked chocolate fondant with vanilla ice cream and iced strawberry parfait with black peppered strawberries and mint are among the desserts.
Because marshmallow fondant is made with shortening, it is greasier than traditional fondant and can be slightly harder to handle at first.
Before placing the cap on the cake, use another color of fondant to make a thin strip to serve as a tassel, and stick it to the top of the cap.
Before you apply a sheet of fondant to a cake, the cake should be covered with a thin layer of buttercream frosting to keep the fondant in place.
Before you begin, you need to choose which type of fondant you'd like to make.
Bonnet season cupcakes from Wilton are cute hats made out of rolled fondant and placed on top of cupcakes.
Both buttercream and fondant can be made with a chocolate flavor.
Both have advantages and disadvantages, and depending on the situation, decorators often utilize both premade and homemade fondant in their decorating.
Bows and ribbons made with fondant are fun, creative ways to top a cake and great opportunities to refine your fondant skills.
Buttercream fondant contains corn syrup and salt, and marshmallow fondant includes mini marshmallows.
Buttercream fondant is shinier than the other types but a light dusting of icing sugar can create a more matte surface.
By tinting buttercream or fondant frosting with gel food coloring, you can make eye-catching cakes that are dramatic and fun.
Cake decorators use fondant in a number of ways.
Character cupcakes require a lot of detail work and aren't quick to make, but they're a good exercise for artists or sculptors who would like to try making details from fondant or gum paste.
Check out galleries and photos of different fondant designs so you can get your own ideas for decoration.
Check out these fondant cake ideas before getting started with your next cake.
Christmas cake stencils, fanciful border templates, small cookies, edible candies, and tinted fondant all help make finished cakes stand out, so make sure to track down the props you need to give your design the attention it deserves.
Commercially sold fondant can be expensive and doesn't always taste very good, so if you'd like to improve your fondant decorating skills, make your own frosting!
Complete the "ghost" by adding black eyes with edible paint, more fondant, or dollops of buttercream.
Consider a dark chocolate fondant icing with red roses and black pearl candies adoring the tiers of your wedding cake.
Consider baking a domed cake or added a rounded cupcake on top of the regular cake before placing the fondant sheet over the dessert.
Consider using items like fondant hydrangea cutters to make perfect flowers or using a fondant rolling machine for even thickness.
Containing two types, Japanese peppermint oil fondant creams and Creme de Menthe infused truffles.
Continue to add powdered sugar and knead until the fondant is soft, smooth, and free of bumps.
Cookie cutters, stencils, and other tools are useful and can help save time when forming intricate decorations from fondant.
Cover it with buttercream, and then add a layer of fondant to create a smooth, paper-like surface.
Cover the cake in fondant and sketch out the separation lines for each day of the week.
Cover the cake with green frosting, and create tiny fondant figures or gravestones to place at the top of the hill.
Cover the cake with the fondant, allowing for a slight amount of waves so that the red represents a theater curtain.
Cover them in buttercream, and then cover each "book" with a different color of fondant.
Cover your cake in white fondant tinted with a brown-green color.
Crackle the corners and sides by wrinkling the frosting with a fondant tool or a knife.
Create fondant sports balls and sports equipment and stick them on a decorated cake, or pipe on a simple sports scene using buttercream.
Create the design in fondant or swirl buttercream together in a pastry bag to create a festive graduation cake design.
Cut away the excess fondant along the bottom using a knife or pizza cutter.
Cut out a bow and ribbons from rolled fondant to make the tie around the middle of the diploma.
Cut palm trees out of green and brown rolled fondant and place around the cake.
Cut strips of white fondant to make the laces, securing with a little buttercream or royal icing.
Cut the year numbers out of rolled fondant, and lay them on top of the tassel.
Decide if you'd like to make traditional fondant, marshmallow fondant, or buttercream fondant.
Decorate the rabbit with candies, fondant, or alternate colors of buttercream.
Decorators can sprinkle turquoise sugar or edible glitter on plain white buttercream, meringue or fondant frosting.
Design a cake with fondant cut out stars in the school colors or in a bright yellow or gold, covered in luster dust for some added shine.
Different types of fondant have different recipes, and it is important to make sure you have the right recipe for the decorating technique you want to use.
Drape the rolled fondant around the rolling pin or place a cake board under it.
During the rest of winter, consider fondant snowpeople or a glass snowflake as your cake topper.
Dye the fondant the color you wish (brown, yellow, orange, red); more experienced decorators could try their hand at airbrushing leaf colors for a realistic look.
Examples include fresh tiger lilies atop a white cake, garnishes of orange peel on a traditional vanilla cake, or orange fondant flowers on a dessert with any color scheme.
Experiment with the fondant before using it to decorate a wedding cake to discover its properties and limitations.
Extracts can transfer concentrated flavor to fondant or buttercream.
Fall colors like burnt orange, rust, burgundy, and mustard yellow look stunning against a dark chocolate fondant or a buttercream in shades of ivory and champagne.
Finally, apply a thicker coat of buttercream or fondant frosting.
Find a decorator who's skilled with molding fondant, and ask him or her to create small edible figurines to fit a theme on your cake or use as custom toppers.
Find basics on decorating with buttercream, covering cakes in fondant and using Wilton tips and pastry bags to achieve your desired results.
Flavor your homemade fondant with extracts by applying them in small amounts in the same way you would apply gel color.
Follow fondant icing directions for covering a cake.
Follow this basic fondant recipe for an all-purpose batch of frosting that can be tinted or flavored as desired.
Fondant and modeling chocolate make a cake look great - especially Halloween cakes as you can make a stark white fondant covering and do blood splatter on it.
Fondant cake decorating is an alternative to the traditional buttercream frosting decorations that adorn most cakes.
Fondant cake decorating looks professional and tastes great when you use homemade fondant.
Fondant cake designs are popular for their versatility and professional design.
Fondant can also be used to embellish a frosted cake, and cookie cutters are one great way to do this without having to do any freehand cutting or decorating.
Fondant can be shaped, rolled, and molded to form intricate decorations and whole coverings for cakes.
Fondant can be used on cupcakes and cookies just as easily as it can on cakes.
Fondant can stand up to summer heat and a fair amount of humidity, whereas buttercream may melt, so it's a good frosting choice for outdoor parties.
Fondant covered cupcakes allow you to place other fondant or gum paste decorations on the top.
Fondant dough is very sticky and difficult to handle at first.
Fondant dries out quickly at room temperature and should be chilled after kneading so that the mixture has a chance to settle before being rolled out.
Fondant flowers and other decorations can be made several days in advance and used to top a cake right before serving.
Fondant frosting is a more modern choice than buttercream.
Fondant icing dries out quickly, so always store it properly and keep it covered when not in use.
Fondant is a forgiving medium that will allow you to try a technique repeatedly until you get it right.
Fondant is a great choice for outdoor receptions because it doesn't melt down in the heat or humidity.
Fondant is a thick, chewy kind of sugar paste that professional cake decorators often use to get that flawless flat look for a cake.
Fondant is definitely not difficult to make, just a little messy.
Fondant is easy enough for even beginning cake decorators to use.
Fondant is known for its smooth appearance.
Fondant isn't just for cakes, either--you can also use it to decorate cookies, cupcakes, and a number of other desserts.
Fondant or gum paste flowers or ribbons encircling each layer of the cake also serve to create a few concentrated pops of color.
Fondant tools can also help you shape, sculpt, and add texture to each piece of frosting that you use.
For a virtually limitless array of possibilities, learn to work with fondant.
For a wedding cake, you'll need several pounds of fondant.
For example, if she wants to become a veterinarian, you could cover the cake with fondant animals and a red cross.
For example, if you're getting married on Halloween, you might want a Gothic wedding cake with orange and black frosting, fake spiders, and small fondant witches.
For Halloween, one ghostly idea begins by rolling out a large sheet of white fondant and cutting out a circle big enough to fit over your cake.
Form a body, two legs, two arms, and a hat for the figure with white logs of fondant.
Form daisies easily with gum paste by using cookie cutters or fondant cutters.
Fresh fondant is often easier to handle than versions that have been sitting on store shelves.
Frost the frog with a thin layer of buttercream, and drape a big sheet of rolled green fondant over it.
Frost them as one cake in the color of your choice (or cover in fondant for a polished look), and make the lines of an umbrella in white for a nice color contrast.
Further decorate with gold or yellow fondant stars to complete the look.
Ganache and chocolate fondant are a bit trickier to apply.
Have them floating around a larger leprechaun, shamrock or pot of gold image, whether piped or made from modeling chocolate or fondant.
Homemade fondant can be made in several delicious flavors to suit any type of event or cake design and this icing is quite easy to make when you master the simple techniques.
Homemade fondant can be stored in an airtight container in the refrigerator for up to one month.
Homemade fondant gives decorators the option to create their own designs without having to visit a store to pick up the premade version.
Homemade fondant will keep for about a week in the refrigerator and can also be stored in the freezer.
However, in contrast to visions of fondant flowers and flawless swirls of frosting, men tend to err more on the side of humor and personalized cakes.
However, it is always important to start with a great recipe to ensure beautiful results for your fondant covered masterpiece.
However, many decorators prefer to make fondant themselves rather than rely on purchasing it themselves.
However, the price is directly correlated to the amount of flowers that "bloom" on your dessert, so set a budget before getting your heart set on sweet fondant flowers.
I couldn't resist the hot chocolate fondant with its soft, dark, molten interior.
Ice it smooth with buttercream or cover the cake with an additional layer of rolled fondant.
Ice the cake with buttercream, and then cover it with rolled fondant in the color of your choice.
Ice the cake with chocolate buttercream, and then cover it with rolled chocolate fondant.
Ice the cake, and then cover it in fondant.
If he or she loves sports, adorn each layer with balls for different sports that are made of colored fondant.
If just a few big hearts aren't enough for you, choose a model that includes dozens of tinier hearts made from fondant or gum paste and strategically placed throughout the larger cake.
If the cake is taller or wider, you'll likely need a bit more unless you're covering it with a very thin layer of fondant.
If the fondant appears to be too greasy, knead it gently with confectioners' sugar until it reaches your desired texture.
If this is not recommended, should I feed soft fondant instead?
If you don't feel comfortable enough with fondant to make detailed figures with it, consider creating inedible toppers for decorative purposes.
If you don't like the look or the taste of fondant, stick with buttercream or use candies and cookies to decorate the cake.
If you don't like the taste of the basic fondant recipe, try marshmallow fondant.
If you don't want to bother with tinting more fondant, you can also pipe buttercream beaks and decorations onto fondant backgrounds.
If you feel jittery about making your own fondant, considering purchasing it in pre-mixed tubs instead, available at most cake decorating and pastry supply stores.
If you have fondant tools, you can use them for adding detail to gum paste flowers, too.
If you have some handy, use it to tint fondant or buttercream bright blue and red, and use the frostings as accent colors on a white cake.
If you like the look of flowers on a cake but want something a bit different, try edible flowers or stylized fondant blossoms.
If you like to play with clay or have a lot of experience with decorating cakes, try a more advanced version by using rolled fondant.
If you mess up, it's easy to start over and try again until you get it right; fondant is very forgiving in that way.
If you prefer for your entire wedding cake to be edible, find a decorator who is able to make flowers from fondant or gum paste.
If you prefer, you can use marzipan or gum paste instead of fondant to make the figure.
If you want to do something more intricate than the above designs, try making a robbery scene with a tiny fondant thief and the message "You've stolen my heart!"
If you want to make yours look as close to a standard wedding cake as possible, consider draping it in white fondant and decorating it with pearls, ribbons, lace, or fresh flowers.
If you want to use chocolate fondant and have never made the frosting before, go with a store-bought version; it will have a super-smooth texture and consistency.
If you want to use fondant, you'll have to tint most of it bright yellow with gel food coloring; wear plastic gloves so the dye doesn't color your hands while you knead it into the sugar paste.
If you wish to make chocolate rolled buttercream fondant add one cup of good quality cocoa to icing sugar and blend before adding sugar to wet ingredients.
If you wish, consider making an American flag cake using fondant instead of buttercream or whipped cream frosting.
If you would like the fondant to be colored, tint it with gel food coloring prior to rolling.
If you'd like, you can add extra fondant on top to enhance the effect.
If you'd like, you can decorate the cake with colorful autumn leaves, fondant leaves, or chilled chocolate indented in leaf patterns.
If you're an advanced decorator, you might enjoy the challenge of making a more detailed ladybug cake with a fondant coating.
If you're good with fondant, you can probably craft almost any piece of food from a cupcake, and even if you're only a beginning decorator, you can follow a simple design or recipe to create a fun look.
If your cake budget is reasonably high, you can request a flurry of fondant flowers in any style or color you've heard of.
If your fondant is sticking to your hands or the countertop, consider coating your fingers and the work surface in shortening.
If your student wasn't the best in school, a large report card on sheet cake with a large red lettered "PASS" in fondant letters that crosses on top of the faux report is a fun way to get the message across.
In addition to topping a cake with cookie letters and numbers, these cutters will also cut fondant.
In many cases, elaborate coverings for cakes are made with fondant or gum paste.
Intricate filigree patterns, royal icing pieces, or stenciled patterns on fondant are all ways to keep the main dessert simple but put in just a little bit of flair.
Intricately designed cakes are most often covered with fondant, since it provides the smoothest and most stable decorating surface while preserving the moist texture of the cake inside.
It can be time-consuming and difficult to make, but pre-made rolled fondant is available at many large grocery stores, craft stores, and cake-decorating stores.
It's a very clever variant on the warm chocolate fondant with the molten choc oozing out of the sponge.
It's difficult to replicate shades when coloring fondant, so make sure you set aside enough fondant of one color to complete all the decorations you need.
It's not a frosting that tastes as good as marshmallow fondant or buttercream, but its decorating potential is significant.
It's possible to cover and decorate 3D cakes and character cakes with fondant, whipped cream, royal icing, and many other types of frosting, but it's easiest to decorate the cakes with simple homemade or store-bought buttercream frosting.
Ivory frostings, whether fondant or buttercream, usually have a fairly neutral flavor that can be reminiscent of vanilla and butter, so they'll go well with just about anything.
Keep any stray fondant on your decorating counter covered with plastic wrap so that it doesn't dry out while you're working.
Keep in a dry place, in an airtight container to keep the fondant from hardening.
Keep in mind that some decorators also specialize in making edible flowers from buttercream, fondant, or gum paste, and the flowers can look nearly as realistic as if you had picked them fresh.
Keep the fondant from sticking to the work surface and your fingers by using shortening or a cornstarch/powdered-sugar mixture when you work with it.
Keep these tips and ideas in mind if you're mixing up a batch of fondant.
Learning to make homemade fondant and incorporate it into cakes is a delicious way to personalize the decorations and create a tasty icing.
Leftover fondant frosting can be stored and used for up to a week or two after you make it.
Lightly frost the cakes with buttercream before applying the fondant sheets so that the buttercream will act as "glue" for the fondant.
Madam continued with Roasted breast of duck with fondant potato and confit of red onion.
Make a multi-layer cake that's adorned with a fondant movie reel, a realistic horse figure, or gum paste flowers that wind all around the cake.
Make easy decorations by cutting out fondant flowers with tools or a sharp knife.
Make fondant frosting and cover a two- or three-tiered cake.
Make sure the fondant is at room temperature before you roll it out or begin working with it.
Make the handle of the umbrella out of fondant.
Make the head for the figure with a small ball of fondant colored to resemble any skin tone.
Making a fondant wedding cake requires a solid plan and the ability to apply the icing in a professional manner.
Making decorations like the ones listed above is possible with both premade and homemade fondant.
Making fondant can be difficult and time-consuming, but if you're very interested in decorating cakes, it can be worthwhile to put in the effort so you're familiar with the ingredients and method of how fondant is put together.
Making fondant is sometimes difficult, especially for new decorators.
Making your own fondant is much cheaper than buying store-bought fondant, and it often tastes better.
Many convenient cake decorating supplies are available for consumers these days, but for superior quality and great taste, try a homemade rolled fondant recipe.
Many cupcakes leave the bakery topped with decorative fondant, which is a hard frosting made with sugar crystals and formed into various shapes.
Many wedding cakes, theme cakes, and other elaborate cakes are decorated with fondant because of its versatility.
Marshmallow fondant is sweet without being cloying and has an easy to work with texture for even beginner cooks.
Most are not immediately recognizable to guests, however, so it might help to have a variety of black or brown fondant symbols to represent brands all around the cake.
Most home cooks who have decorated cakes have wondered, "How do you make fondant frosting?" at one point or another.
Most wedding cakes use fondant for their coatings because of its elegant, classy look.
Next, frost eyes onto the cupcakes with blue or black buttercream, or use your fondant to do the same thing.
Note that you can also mix equal amounts of gum paste and fondant to get a dough that is still stretchy and durable but that tastes a little better than pure gum paste.
Novice decorators might find it easier to work with premade fondant before attempting to make their own.
Now that the preparation is complete, it's time to transfer the fondant to the cake.
Often done with a combination of fondant and buttercream icing, these cakes are showpieces.
Once you decide to make fondant yourself, check the recipe carefully.
Once you have the basic fondant recipe down, you can master the frosting by customizing each batch.
One of the disadvantages to traditional fondant is that many people dislike the taste or feel it is too sweet.
One of the most common ways is to apply fondant to a wedding cake or tiered special occasion cake for a smooth base, ready for further decorating.
One of the most popular toppers for wedding cakes is flowers, especially fondant flowers.
One way to do so is to make fondant icing and cut leaf shapes using cookie cutters.
Other fondant recipe ingredients may include gelatin, shortening, or vanilla extract.
Packaged fondant offers decorators the ability to create cakes quickly, especially when there isn't much time for decorating.
Paint in any finishing details, and finally secure the figure to a layer of fondant on top of the cake.
Painting with edible turquoise color on a fondant or ganache coated cake can also look very modern and chic.
Pale orange looks best with very refined decorations, like pearl accents or white fondant flowers.
Part of the reason fondant is such a favorite with decorators is because it lends itself well to creativity and can play a part in so many fun designs.
Pat the fondant evenly all around the cake, and cut off any excess at the bottom.
Pipe beaks onto all of the baby chickens or use your orange fondant to form tiny beaks and stick them on with buttercream "glue."
Pipe chocolate buttercream or chocolate ganache in decorative borders around each tier of your cake, or imprint a stenciled design onto a cake that's covered with chocolate fondant.
Place a bunny face or bunny shaped cookie cutter on top of the fondant and press down.
Place the fondant centered on top of the cake.
Popular cakes simulate this with fondant cascades, sugar bows, and colorful ribbons.
Pour garnishes, including ganache, whipped cream, and melted fondant, by draping them over the cake evenly.
Pre-made fondant can be stored in the same way but should not be refrigerated.
Remove the fondant dough from the bowl and knead it on the surface in the way you would knead bread dough.
Roll out a thin layer of blue fondant, and cut out rectangles to roll around the figure's body and arms to form a blue coat.
Roll out enough fondant to completely cover your cake.
Roll out the fondant in a large sheet with a rolling pin and drape it over your whole cake, securing with a thin layer of buttercream underneath, or use fondant to make toppers.
Roll out the fondant in the rough shape of the cake, creating a larger piece than needed.
Roll out the fondant to create a piece that is slightly larger than the board.
Roll white and pink fondant out to one-quarter inch thickness.
Rolled fondant recipes are generally used for rolled and sculpting fondants, while a pour recipe is often used to quickly cover cakes and petit fours with a shiny icing.
Rolled fondant's additional ingredients are gelatin, corn syrup (glucose), and glycerin.
Round the sharp edges on a cake to prevent the fondant from tearing when it is applied.
Shape a monkey arm with hand out of sculpting fondant, and place at the top of the dome.
Shape the green fondant into little frogs, using a toothpick and edible paint to add necessary details.
Similar in consistency to modeling clay, fondant is a sugar paste made from (in its basic form) confectioners' sugar, glucose (or corn syrup), and water.
Since commercial fondant is expensive and generally only comes in a few colors, making your own fondant is also a good way to save money.
Since most traditional wedding cakes feature a pure white buttercream or fondant coating, choosing a bright color makes a statement and draws a lot of attention to your cake.
Smooth the fondant out well, and then add colored buttercream decorations such as eyes, a neck ribbon and a fluffy tail to mimic the look of a traditional chocolate Easter bunny.
Some people prefer the taste of buttercream or marshmallow fondant over traditional rolled fondant, which can have an overly sweet taste and a flat texture.
Some professionals specialize in beach wedding cakes adorned with fondant shells and edible sugar "sand."
Sometimes colored fondant is sold as well, but pre-made packages usually come in white.
Spread your hands on the top and sides of the cake to secure the fondant, applying only very gentle pressure.
Stick the parts together with sugar syrup or tiny dabs of buttercream, and then add finishing touches with other fondant colors and sculpting tools.
Store the container overnight in the refrigerator, and let your fondant return to room temperature before rolling it out the next day.
Tart lemons, tempered by sweet raspberries and even sweeter buttercream or fondant frosting, is a dream combination, and your guests will surely appreciate the fresh flavors and elegant presentation of the bright berries and lemon slices.
The antlers can be done out of fondant or even white pipe cleaners.
The cake can be covered with poured fondant or iced.
The condensation that will form on the cake can make the fondant sticky and gummy.
The cost of homemade fondant is often less than purchasing ready-to-use fondant.
The finishing touches pull the design together when making a fondant wedding cake.
The flowers can be live or they can be crafted out of fondant or gum pastes to look realistic.
The fondant icing recipe you use depends on what you want to do with your cake.
The fondant will appear streaky at first, but continue to knead and rub it until the color is incorporated.
The fresh berries provide an incredible pop of color on their own, but they can also pair with fresh flowers, fondant decorations, or other finishing touches to create a dessert that's just as beautiful as it is delicious.
The most popular combination is vanilla white cake with vanilla buttercream or white fondant frosting.
The most traditional is a three tiered cake frosted with white buttercream or fondant and adorned with minimal decorations.
The overall tone or theme of the wedding celebration influences the design when making a fondant wedding cake.
The prepared cake is now ready for the application of the fondant and the finishing touches.
The process of making all three types of fondant is similar.
The recipe makes enough fondant to cover a tri-layer stacked cake or three to four separate cakes.
The sticky buttercream will help the fondant stay on the cake and add another dimension of taste and texture.
The typical engaged couple doesn't want a fondant dolphin leaping over the top of their cake or a jagged crab crawling along its edges.
Then add fondant limbs and any additional frosting details before serving.
Then, hollow out small cavities for the eyes, and add small balls of fondant for a nose and ears.
There are no fixed rules for fondant icing directions available, but there are plenty of tips and tricks you can use to create great looking cake decorations and coatings from fondant.
They normally feature wild colors and fun fondant patterns.
This allows them more time to work on techniques, rather than spending their time making the fondant itself.
This fondant is not a deep rich brown but has a nice chocolate taste and smooth texture that rolls well with a dusting of icing sugar.
This may include additional fondant pieces, buttercream piping, flowers or a cake topper.
This rolled fondant recipe can cover two triple layer nine inch cakes.
This will keep the fondant from slipping.
Three main courses focusing on cake decorating with buttercream frosting are offered, along with a fondant and gum paste class and special project classes.
Tint the fondant to the shade you desire, roll it out to about 1/4" thickness, and drape the fondant over the cake.
Tint the fondant with gel food coloring rather than with liquid food color.
Tint your fondant with gel food coloring to nearly any shade, from light pastels to bold primary colors.
Tint your fondant, if desired, by applying gel coloring with a toothpick and kneading the color into the fondant.
Tiny frogs for cake decorating can be made from fondant or colored marzipan, then dried and placed on a cake as a finishing touch.
To cover a two-layer 8- or 9-inch round cake, you'll need about one pound of fondant.
To cover an entire cake or create a flat sheet from which to cut out shapes, sift a small amount of powdered sugar or cornstarch onto a flat surface and roll out the fondant on top with a rolling pin.
To finish we only had room to share a single portion of the chocolate fondant.
To get fondant with a marbled look, stop kneading before the gel blends completely with the fondant.
To get the most realistic results, it's better to use fondant rather than buttercream, because the stiffer frosting is easier to mold and will hold its final shape better.
To give it special attention, ask a decorator to create a cornucopia from fondant or gum paste and fill it with figures of seasonal vegetables and fruits.
To make a fondant frog, knead green gel coloring into a large piece of white fondant until it is completely incorporated.
To make a gown, book, or diploma, roll out a sheet of fondant and cut out the shape with a sharp knife.
To make them, massage green gel coloring into plain white fondant.
To minimize the work involved, make just one or two fondant frogs and decorate the remaining cupcakes in a set of a dozen with fondant lily pads, pond grass, flies, or other pond imagery.
To prevent your rolling pin from sticking to the fondant, coat it lightly with cornstarch or confectioners' sugar.
Top a birthday cake with shaped fondant figures that represent stereotypical things older people use, need or do.
Top the cake with fondant figures or a homemade, customized 40th birthday topper.
Top the cake with two "legs" made out of fondant.
Top the cupcakes with handcrafted fondant figures, such as swans, hearts, or handmade flowers.
Top your cupcake with fondant flowers in pretty spring pastel colors.
Toppers can be edible if they're made with fondant or gum paste, but inedible toppers are fine, too.
Traditional round or square tiers work well with the fondant format.
Try a forest of stylized pine trees, a whimsical Santa sleigh, a snowflake covered cake, intricate and detailed ornaments, or a manger scene made in fondant or gum paste.
Try coating hands and work surface lightly with shortening when kneading to stop fondant from sticking.
Try cutting out bits from magazines and pasting them together collage-style at the top of a toothpick or skewer or making a big number 40 with clay or fondant.
Try forming people, animals, and other figures out of fondant and incorporating them into your cake decorating.
Try several recipes, from marshmallow fondant to a rolled buttercream fondant, and tweak the recipes until you have found one that works well for you.
Try tinting your own fondant and molding it around a cake that you cut into the shape of a figure, building, object, or other design.
Try to work quickly with fondant when rolling it out and shaping it, as it does not take long to dry and harden.
Turn out onto clean surface and knead fondant until it becomes stiff.
Unlike buttercream or fondant roses, which will stay together without much help, gum paste flower parts need to be "glued" together with edible egg whites or an edible gum paste glue.
Use a little more icing sugar if the fondant becomes too sticky to work.
Use a square cake board of appropriate size for the mortar, and cover it with fondant.
Use a toothpick to smear small amounts of color throughout a lump of fondant, and then knead the fondant carefully until the color is blended through completely.
Use beige fondant with a sand impression rather than brown sugar, because the sugar may fall off an upright cake.
Use cookie cutters or fondant cutters to get perfect-looking shapes that you wouldn't be able to cut out with your knife.
Use cookie cutters to cut out shapes from contrasting colors of rolled fondant to layer on your egg as the designs.
Use fondant to show a bridge play on the cake.
Use large alphabet cutters in capital letters to cut out the words "High School Musical" in yellow fondant.
Use the pin to spread out the fondant as a smooth layer.
Use the remaining fondant to sculpt bird figures.
Use the rolling pin to roll out the fondant to about 1/4-inch thickness, and cut away the shapes that you need.
Use two balls of fondant, tinted the same skin tone color, and shape them into hands.
Using edible fondant or gum paste flowers can also be expensive, especially if you request a lot of detail.
Using fondant means you can add more texture, color variation, and specific embellishments to the cake, and you'll be able to create and execute your own design easily.
Using packaged fondant eliminates this issue.
Wear plastic gloves when you color the fondant, and knead it gradually into the frosting until the striations disappear and the color is consistent throughout.
What flour is to bread, powdered sugar is to fondant.
When a recipe on fondant isn't clear, or you'd like to try slightly varying the decorations on a cake, there are countless avenues of help online.
When covering a cake or cupcake with fondant, coat the cake with a thin layer of buttercream first.
When you have a rough dough, knead it thoroughly until the fondant is smooth.
Whether you make your own or use a premade fondant, the cake covering requires preparation.
Whether you need enough fondant to cover 50 cakes, or cake toppers for 500 cupcakes, purchasing wholesale can get you the quantity you need.
Whether you use stencils, fondant, gum paste, sprinkles, or other edible cake decorations, your cakes will look fantastic and command just as much attention as a well-lit Christmas tree.
Whether you're looking for readymade, tinted fondant, or candy melts to complete a cake, you may find the perfect source through the same site that inspired you.
While buttercream is a useful supply to have on hand for some toppers, fondant and gum paste allow for much more detailed work.
While buttercream remains the most popular frosting for its good taste and ease of use, fondant is increasingly becoming the frosting of choice among professional cake decorators.
While fondant does not have a reputation for being the best tasting frosting, homemade always tastes better than pre-packaged.
While the basic process is the same, each fondant wedding cake turns out as a unique piece of edible artwork.
With a little practice, applying fondant is a technique that allows you to create many different cake styles.
With blank fondant, roll a medium-sized ball that will become the base of your graduation cap.
Wrap the rolled fondant around the rolling pin, or pick it up gently with your hands and a spatula.
Wrap your fondant tightly in plastic wrap and secure it in an airtight container.
You can also pipe a series of small frogs on top cupcakes that are frosted with buttercream or fondant.
You can create a tassel using thin strips of fondant and secure it from beneath with a little buttercream.
You can do them with fondant or buttercream, depending on your preference.
You can make flowers out of marzipan or fondant that can be bought at crafts stores.
You can make tiny fondant rabbits for Easter, spindly spider cupcakes for Halloween, cornucopia pumpkin cupcakes for Thanksgiving, or holly cupcakes for the December holiday season.
You can save time by buying prepared fondant in blue, white, and red and building your figure before you place it on the cake.
You can use tiny fondant frogs to adorn cupcakes, bake a cake in the shape of a frog, or prepare a sheet cake and decorate it with a frog design.
You'll also need to tint small amounts of fondant with black and either orange or red.
Your favorite sea creatures molded in fondant and arranged in a romantic pose makes a great topper, as do real seashells or pieces of colorful coral.