I finished this class a while back and I realized I am really running behind on posting my cakes. My husband is working on an overhaul on my website, so I am trying to catch up on stuff and get all my baking adventures online.
I was particularly looking forward to this last class, because it finally showed us how to cover a cake with fondant…the right way. Since I experimented with that on my daughter’s birthday cake and that did not give me the result I was looking for, I really needed some help. Our instructor gave us the needed tips and tricks and it turns out it is not as difficult as I imagined. I also purchased the large Wilton rolling pin, which is a huge help in rolling the fondant to a big circle. The Wilton Roll and Cut mat is an excellent tool to roll out a circle to the right size to cover the cake.
After covering our cakes with fondant we experimented with different borders. I only watched, because I did not plan on using those for my final cake. I would use a ball border. We learned how to make a rope border and eyelet and ruffle borders. The student kit for this course comes with a border cutter, which you can use to make several different types of embellishments and borders.
To make the ball border, you will need a round fondant cutter. You can try different sizes. They are for measuring the right amount of fondant. That way all balls are the same size. Bigger circle cutter gives you bigger balls and the other way around.
At home I prepared several orange daisies for my final cake. At last we assembled our cakes. I baked a carrot cake with cream cheese filling. It turned out nice and tasted amazing. The carrot cake was a little soft. That is why I was not able to form straight edges. Next time I will use a firmer cake and try to get straight edges with the fondant.
I am looking forward to the new Wilton Course 4 coming in February 2012!