Local Heart, Global Soul

November 1, 2017

The Real Stars Of The Show Were The Cakes…

(photograph © Kiwidutch)

In this last post from my night out learning how to decorate a cake, I set out with my fellow classmates to try and make  decent decoration with fondant.

I had an idea of what I wanted to achieve because I’d seen something on the internet but no real clue about how to go about it.

The first thing was to choose two blocks of ready-mixed fondant colours from the shop stock,  there were small amounts of other colours available from our tutor or we could arrange swaps around the table with other classmates.

I managed to get brown from the tutor which was pretty much all I needed. I wanted to sculpt a the head of a giraffe from my fondant, so with a print from the internet to go by, I set to work.

I found it easier then I expected in some ways, harder in others.

For instance sticking on the flat brown pieces was harder than it looked because you had to paint the back of the fondant piece with just the right amount of water: too little and it didn’t stick, too much and the piece would slide down the cake. I ended up holding quite a few pieces whilst they dried out a bit and this took up precious time. Time in fact was my biggest enemy, if I had tried this at home I would have sat down at a good moment when I had some energy and worked slowly.

The unused fondant pieces keep, and can be stored in a plastic bag so they don’t dry out so this would be an ideal project to have completed over a week. Instead my effort is a bit of a rush job, which is why my giraffe looks more like a dragon instead of a giraffe.Still, as a first attempt it was a learning project and if you got into doing this regularly (which I am not) then you would learn how to use the modeling tools and would get better at it. This was a strange mix of “I knew I could have done better’ and “not unhappy for a first attempt”.

The shop has every tool, cake form and item imaginable for cake decoration. There are even edible coloured powders, two of which I used (brown, and then a hint of gold) to dry ‘paint’ onto my cake. Again the time constraints didn’t help but practice would make perfect there too.The real stars of the show however, were the students cakes; some were for upcoming birthday parties or special occasions, my friend was going to gift hers to her neighbour who always helped her out if she needed a cake pan or other item. The rest, like mine were just heading home to be looked at and devoured…  what good is a pretty cake after all if it can’t be eaten!

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

October 30, 2017

Step-By-Step Tutorial: Fondant Cover Your Cake, Wrinkle Free, Part I.

(photograph © Kiwidutch)

As usual I am all up in the air when it comes to concentration.

In yesterday’s post about Step-By-Step Tutorial: Fondant Cover Your Cake, Wrinkle Free, Part II    I managed to miss out quite a few photographs near the beginning that will probably be helpful.

This is why I have labeled this in the title as “Part I” and amended yesterday’s title to ” Part II”.

When I discovered my error I had  several options: leave them out and hope that anyone following my tutorial manages to muddle along anyway (duh, No!), re-do the post completely or, since there were quite a few photographs missing, make a new post detailing what was missed.

Of course it goes without saying that the last option was the only realistic one I would take.

The photographs concern the first part of when the fondant goes onto the cake, and since as the saying goes ” a picture is worth a thousand words” here are the photographs you will need if you are following this tutorial. The block of fondant is kneaded with the heel of the hand until it is soft enough to pull out without breaking off.After using the rolling pin to transfer the fondant to the cake you use the same technique as in yesterdays post to slowly cover the cake.

The real part that I missed was that when the fondant goes over the rim of the cake, use the inside edges of both hands to bring it in neatly. Then very gently pull out the fondant (but not stretch it!) so that the wrinkles are removed from the section you are working on, pat that section in neatly and then keep turn the cake on the turntable a small distance and repeat the easing out, patting in neatly, turning, making sure that you are slowly heading evenly towards the bottom of the cake.

It’s important to read these two posts as one instruction as a whole rather than attempting to do everything in one post and then everything in the other. Apologies for the jumbled up intermingled parts, my brain was not in gear when I labeled the many photographs I took , hence the mess. The last photos are the efforts of my friend and I: if we could manage to do this first attempt, then so can you!

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

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