Did you know you can make fondant roses with just fondant and some wax paper. No tools needed. No rolling pins, fondant smoothers just you hands. Try it today and take your cakes to a new level.
This post is about some beginning piping techniques. You may have a few question before we start.
What kind of icing do I use? – Use what ever you have on hand. Whipped ganache, Swiss Meringue Buttercream, Italian Buttercream, Whipped cream, Wilton style Buttercream. Almost anything thing but a royal icing.
What do I pipe it on? A piece of wax paper, parchment paper or even a plastic wrapped cake board, You want a surface you can scrap the icing back off of so you can reuse it to practice.
Must I practice? Well no, but remember you will then be learning and making mistakes on the finished product,Sometimes it is not that easy to scrap off and cover up the mistake.
Can I reuse the icing? Sure, but I try and only reuse it for practice or something I am going to eat. I do not want to sell or serve an inferior product
If you have other questions, please ask me in a comment below.
This is a beautiful cake with a number of thin layers of cake and thin layers of filling. Don’t be tempted to overfill. Fondant is used to cover the cake and black fondant is used to simulate zebra stripes. Add as many strips as you wish, some thin, some thicker. Make it your own. This cake is decorated with a few extra fondant items for a client. There is no right or wrong way here.
Many people like purchasing/making cakes covered with fondant ( sometimes called rolled fondant or plastic icing or sugarpaste or Ready to Roll ( RTL) depending upon the country you are in. And you can even make your own – there are many marshmallow fondant recipes out there.)
You first start out by preparing your cake. The cake gets crumb iced. Remember, the way the cake looks with the crumb ice is close to the way it will appear once coated with fondant. This means dips and bumps, frosting lines may all appear in the finished product. Take you time and do the base right, it will payoff in the end.
With a professional cake looking cake, you do not want it to be domed. Trim it off is what you say! So easy when you have the right technique and materials.
I like using cake that has been frozen and removed from the freezer for 15 to 20 minutes. I get less crumbs this way, though it is a little harder slicing.
Sometimes you just do not want to dirty a pastry bag for just a writing or some other reason. Maybe you are using royal icing and want a grease free cone or you are using piping get or thinned icing to do some writing. A quick and easy thing to do is make your own paper cone. It is easy and in no time you will be doing it with your eyes closed.