Saturday, July 18, 2009

More like FUNdant.

My favorite way to make a cake look super polished and professional is to cover it with rolled fondant. This is no ordinary icing, which is why I only use it occasionally. Rarely found in super markets, your best bet is to pick up a pack in a crafts store (i.e. Michael's) or to make your own (try this recipe.) But before we get into the nitty gritty, let's clarify. What in the world is fondant?

Basically, it's like an edible play-dough coating you can use to cover and decorate your baked goods. It's important to note that ROLLED fondant is entirely different from POURED fondant (which is more of a creamy filling.)
It can be tricky to make (I'll admit I never succeed in creating my own) and it's a hard media to get used to. For your first few experiments with rolled fondant, it's best to have another person to help you cover your cake. For step-by-step instructions, check out Wilton's instructions.
Once you get comfortable with it, you'll never want to make a cake without it!

XX bakey love

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