Sunday, November 7, 2010

A Fun Fondant Experiment

One of my favorite cake shows right now is WE TV's Amazing Wedding Cakes.  On that show, my favorite cake shop is Christopher Garren's.  They are so precise all the time and come up with really original designs.  I never see anything sloppy from them, ever. 

Anyway, one thing that they do that I rarely see elsewhere is wrapping the sides of the cake in fondant separately from the top, sometimes allowing for the fondant to protrude over the top edge of the cake. I decided to try this technique tonight on a 6" dummy that I had around because I may use it in my next competition (December 5!).  :)

I covered the top of the cake with a black circle of fondant, and wrapped the sides with a piece of white that I had carefully cut to size-- if you haven't guessed by now, I LOVE black and white. 

After trimming the seam, I put in the fridge to set up a little more.

While it was in there, I made a makeshift cake board for it by sticking together 2 8" cake circles, which I had to cut out by hand since I only have 6" and 12" right now...  I covered the board with black fondant and put a crystal ribbon around the outside.

I liked the simplicity of this cake (and it was getting late) so I finished it off with one of my leftover gum paste roses from the last competition.

That's all for now!  My PhD proposal is this week, so I'm trying a new pumpkin cake recipe for that-- it's customary to bring food for all proposals and thesis presentations.  I firmly believe in sweetening up the committee with delicious baked goods.

As a reward, next weekend I'm taking a 2 day Nicholas Lodge class called gum paste for the holidays. 

After that, I'll be gearing up for the PattyCakes Holiday Cake Affair on December 5! :)  Though I may squeeze a few other little projects in there, now that my proposal is nearly complete.  Have a great week!


  1. Very pretty! I don't know how you do it. PhD and then caking as well? I'm so impressed!

  2. Love the idea! Do they strengthen the fondant with gum tex or anything before wrapping? I've seen this done with modeling chocolate too, and it works really well because modeling chocolate doesn't stretch. :)

    And, by the way, I baked pumpkin muffins with cream cheese frosting for my dissertation defense...and passed! So good choice on the goody! :)

  3. Thanks! I didn't strengthen the fondant, but I stuck it in the freezer for a few minutes before wrapping. ;)

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