Yesterday was my last cake decorating class. I’m sad it’s over because I loved meeting the people in my classes plus I learned some really great things! This class I learned to work with fondant and gum paste. I had tried my hand at fondant before and realized that I had no idea what I was doing. Now I know how to work with it and manipulate it to do what I want. It’s pretty cool stuff!
This is my final cake project. We needed to bake a cake and have it ready to cover with fondant and decorate with fondant, gum paste, or a combination of the two. So I chose to bake a chocolate cake, torte it, and fill and cover it will chocolate butter cream. In class, I covered it with pink fondant…
Then applied light pink leaves…
So if you were tuned in last week, you will know that I am learning to work with fondant and gum paste. This week I learned to make a few flowers. First the rose. It is so delicate looking but so very easy to make. It’s like working with play dough!
The only thing is that when you are finished working with the fondant or gum paste, you can leave it to dry and it dries hard.
Next was the calla lily. The stamen is gum paste tinted yellow and rolled in yellow sugar crystals.
These violets are so dainty and perfect for filler in a bouquet on a cake or topping for a cupcake…
The yellow daffodils are fun for a cake as well. Check out the height on these and the delicate nature of the petals. These were made using Royal icing and dry hard.
Today my daughter and I tested for our next belts in taekwondo. So as a treat for doing well, I typically make a fun dessert to celebrate all of our hard work. It gets a little tricky coming up with new ideas for all the different colors of belts but this one was fun.
I made triple chocolate brownies (read…they are very gooey!). The brown represented my new belt. The I added a white rose bud that was sprayed red to represent my daughter’s new belt.
I used royal icing for the rose bud but it can also be made with buttercream for those who want the softer icing.
Apple Blossoms and the Primrose are some of the most delicate flowers I’ve learned to make. The Apple Blossom (the larger of the two) has a heart shaped petal with a center to the flower. The Primrose is a lot smaller, almost a quarter of the size of the larger.
These were made using Royal Icing. This is the icing that hardens to a crisp. The flowers are like candy. Edible flowers that can be stored for months after they dry.
Gum paste is a fun thing to work with when you know you are making something that will look so cute you will want to eat it for sure! Check out these cute-as-a-button button flowers.
I had yellow on hand but these flowers can be any combination of colors.
With striping on the largest flower and dots on the middle flower, it adds texture to whatever you are decorating.
And the button middle holds it all together. These are great for cupcakes or a fun summery cake!
The pansies are just as cute but a little more delicate looking.
Again, pink and purple are what I had on hand but the combination of colors are endless. The petals are rubbed to make them look frail but really these pretty flowers are perfect for a cupcake or cake that will be setting out for a long period of time.