World Series Won, Part Two

November 7, 2009 Ella
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Mariano Rivera in the Bull Pen

So when it comes to fondant there are a couple important rules.  First it dries out and you should always cover what you are not using with a thin layer of shortening and seal tightly with plastic wrap.


Adding any geometric design to a cake will point out any flaws in a second. So make sure if you are adding fondant stripes, checkers, circles etc that you are starting with a level even cake!!  

Also understand your medium.  The cake is covered in fondant.  The pin stripes are  also made from fondant.  The delicate logo in the center is made from a mixture of fondant and gumpaste, ideally 50: 50 fondant and gum paste.  Fondant always covers cakes, never Gumpaste.  Delicate designs should always include gumpaste for strength. 

If you want those pin stripes to look right you need some good tools.  First a straight edge and a sharp blade.  DSCN0829

A rolling mat can help you place any stripes in an even fashion.  Don’t trust yourself with straight lines quite yet??  Here are a couple of ideas:


As good as an Airbrush

Wilton makes a product called “Color Spray.”  Its an aerosol spray that replicates an air brush effect and can really help give a finishing touch to any cake, even just by adding some depth in color.  Notice the edge of the cake above.  I don’t recommend using the black color Spray– but experiment on your own.


You can make a really dramatic look on your cake by swirling the color in your fondant.  This can be achieved in a couple ways.  First you can take white fondant and twist it with pre colored fondant, both of which you can find on craft store shelves.  For a more dramatic effect take white fondant and add some gel based food coloring.


Wear gloves to ensure you don’t get this all over you hands.  Twist and kneed and roll out and your will have a Marbled effect in minutes.  End up looking like an stunt double for Papa Smurf??  Do a load of dirty dishes. It will take away all that dye in just a few minutes.  



Entry Filed under: Fondant,Gumpaste

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Sugar, Frosting, and Fondant: an artistic exploration of Cake and other Sweets


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