Wednesday, May 13, 2009

Wilton Course 3 - My first fondant covered cake!

Some of you might remember that my sister and I were taking Wilton cake decorating courses at Michael's late last year. Well, one month off of classes turned into several, but this month we finally got it together and went back for course 3. This class covers fondant covered cakes, fondant roses, some new types of royal icing flowers (morning glories, poinsettias, Easter lilies and petunias) and constructing 2-tiered cakes.

So far it's been a blast! Last night we made fondant covered cakes. This was my first time covering a cake with fondant. The closest thing I had ever done previously was to cover some fruit cakes with marzipan at Christmas. Of course with marzipan, the buttercream goes on top, so it hides any spots where you might have messed up a bit. With fondant, the buttercream goes underneath, so it's important for the fondant to be smooth and beautiful. I think for my first try, my cake turned out great! Here it is:

The cake itself is a 2-layer 9" square. I usually just use a cake mix for class. This time I used a devil's food mix and added 1/2 cup of Nutella to the batter. Next time I think I would add closer to a cup since it didn't come out as nutty as I would have liked. Next I put a mixture of 50/50 vanilla buttercream and Nutella in between the layers and frosted the cake with the rest of the vanilla buttercream.

The truth is that I don't much care for Wilton brand prepackaged fondant, and in my experience most people don't, so I decided to give homemade marshmallow fondant a try. I used a recipe that seems to be floating all over the internet, so I'm not sure who to credit it to. Here it is:

Recipe: Marshmallow Fondant

16 oz (454 gram) bag plain small marshmallows
2 Tbsp water
shortening, for greasing bowls
1-2 tsp flavoring
2 lb confectioner’s sugar minus 1 cup
pinch of salt

Grease a microwave safe bowl, a spoon, the dough hook, and the bowl of your stand mixer with shortening.

Place the marshmallows and water in the greased microwave-safe bowl and microwave for 60 seconds. Stir with the greased spoon. If all the marshmallows have not melted, microwave for 30 seconds more. Stir in flavoring and water.

Place confectioner’s sugar and salt in the stand mixer bowl, and make a well in the center. Pour in the marshmallow mix and turn the mixer on to the lowest setting. When it sounds strained, increase the mixer speed up one setting. Turn off the mixer once all sugar has been incorporated. If the fondant is sticky, add the reserved confectioner’s sugar 1/4 cup at a time.

Turn fondant out onto plastic wrap. Rub a bit of shortening on the outside of the ball. Wrap in plastic wrap, place in a ziploc bag, and let rest for at least 2-3 hours. Keep unused portions covered when not using. If the fondant becomes stiff, place in microwave for 20 seconds at a time until pliable.

Roll out on a greased mat/fondant circle to the desired thickness.

Verdict: This stuff is delicious. Much better than Wilton in terms of flavour. I did find it quite a bit tougher to roll out however, and had a hard time getting it as thin as I would have liked. It was definitely worth the effort though, given how much better it tastes.

Once the cake was covered, the rest was a breeze. I just cut out two pink ribbons (1 1/2" wide) and then the pieces for the bow (we had templates for that ). The flowers were punched out of white fondant with a cutter and I rolled the little pink centers by hand before finding out that you can just use your #12 tip as a cutter for these. All of the decorations were 'glued' together using some clear vanilla and a paintbrush. The bottom border is piped buttercream using a #5 tip.
I didn't think I would enjoy eating a fondant covered cake, but I actually really like the marshmallow fondant, and there's enough buttercream going on under there that the cake is still nice and moist. Making this cake has completely changed my mind about fondant, I can't wait to make more of these!


Wow Jacki, super awesome! I can't decorate a cake (or cupcakes) to save my life. Brava!

Jennifer, let's start a club, first order is to order a cake from Jacki! I can't do cakes either. I stick to brownies.

Jacki that is beautiful. I know people who would pay big bucks for that cake. You really need to have your own shop!

Hi Jennifer!
Thanks :) I think I've come a long way given that a year ago I could only do really simple stuff.

Hi Jomamma!
You are too kind! After making this, I'm starting to understand why people charge so much for these cakes. It was a lot of work! It took me an hour and a half just from the time that the cake was frosted until the time it was fondant covered and decorated.


Yes, you have come a long way in only a year! I can say the same thing about my crocheting. Last year all I was making was dish clothes. Now I can make anything!!
Okay, maybe not everything but my skills have increased dramatically. It just takes time and determination.

Yes, please set up your own shop. I would like coconut cupcakes and baileys cupcakes, thank you very much.

Have you seen this:

Hi Jomamma!

Yes I have! She makes some really cute Hello Kitty cake pops as well. I've made cake pops before but I'm not a big fan. A little too soggy for my taste.

Hi Jacki!
Having now made this cake myself I can truly appreciate the subtle details of your bow that make it look SO authentic. Very very very nice job!

Thanks Em!! I was so proud of it when it was done :)

I happened upon your blog when looking for the bow from Wilton's course three. Your cake turned out beautifully. Wilton has discontinued the old course 3 and the new fondant course does not have that specific bow. I am wondering if there's any chance you could help me obtain a copy of the template for the bow? I found a discontinued copy of the course 3 book but it came with that template cut out. I would be happy to pay you for your efforts if you are able to help at all. I recognize I'm a complete stranger but also a wilton fanatic! If you are willing you can contact me at Thanks,Jen

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