I HAVE A CAKE DECORATING INTERNSHIP THIS SUMMER! I am soooo excited. It’s at a start-up bakery and I’ll be working with the owner who is also the decorator extraordinaire. There’s so much to see and do and learn! So I decided to hone my skills and practice covering a cake in fondant. I’d tried it a few times before and the last one was fairly successful, so I decided to be adventurous and make my own fondant. BIG MISTAKE. The Rolled Buttercream Fondant recipe works great for little modelling project and for covering cupcakes, but it just doesn’t have the elasticity to hold up for an eight inch cake.
In an attempt to save my creation, I tried to wrap the sides in a chocolate wrap… but made that too thin, so the edges wouldn’t peel off the wax paper.
Overall my techniques did not turn out as expected. However, the cake – red velvet with berries and cream filling – was delicious. Not traditional, but very yummy 😀
Rolled Buttercream Fondant
1 cup light corn syrup
1 cup shortening
1/2 tsp salt
1 Tbsp vanilla
2 lbs powdered sugar + more for rolling out
Beat together syrup and shortening.
Add salt and vanilla. Mix well
Slowly stir in powdered sugar, switching to kneading when consistency gets too thick.
Special thanks to my roommate, Amy, for taking pictures for me!