I have been dying to try making homemade fondant, so I made this little two layer fondant cake last night, and set it out on the table. The next morning I went in and the sunlight had bleached it! ...
Now I have a lame beige cake :( Anyone know how to keep this from happening?
Now I have a lame beige cake :( Anyone know how to keep this from happening? 
what
ReplyDeletewhat kind of fondant did you make? what brand of food coloring did you use? I make marshmallow fondant and have not had this problem. I use wilton or ameridream colors. Just a decorating tip, smooth your frosting better and chill it before you apply your fondant then it won't look so lumpy. I use boiling water and a pastry spatula to smooth my frosting.
ReplyDeletethat's crazy!
ReplyDeleteSuper cute cake! That's a bummer it faded!
ReplyDeleteI don't know why it did the biggest loser thing, but that comment is from me. Kali
ReplyDeleteI know why it the said "The Biggest 7 losers." Just count the number of people in your family!!! Just kidding...but seriously...there are 7 of you;)
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ReplyDelete@ Cake lady -
ReplyDeleteI made marshmallow fondant and used Wilton icing colors.I really didn't get to put the effort I would have since I had company at the time. What do you do with the boiling water? Brush it on the fondant? Thanks so much for the tips! Much appreciated!I plan to try again soon and do MUCH better (I hope)
I use the boiling water to smooth the buttercream underneath. Frost the cake with a regular frosting spatula, you will still see drag marks and air holes in it. Dip a pastry spatula (looks like http://www.jbprince.com/pastry-tools-and-equipment/chocolate-spatula-7-inch.asp ) dip this in hot water and pat dry. Put the end at the edge of the cake and spin the cake (has to be on a turn table) keep going around you may have to dip in the water a few times and then do the top. Your frosting will be super smooth. Put the cake in the fridge for at least an hour. When it is time to put on the frosting use a food safe spray bottle with simple syrup in it and spray the cake and then put on fondant. The syrup sticks it to the cold frosting. If I want good crisp edges under my fondant like for a square cake I use a firm ganache instead of butter cream.
ReplyDeleteCan you tell me what the exact recipe is for the fondant?
Leah, you amaze me with your creativity!! Wonderful, wonderful, wonderful!!!
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