Not necessarily fondant-COVERED cakes, but fondant decorations of all shapes and sizes.
I'm pretty sure it started with learning we could roll out the fondant using the dough sheeter instead of a rolling pin. Easy. And convenient.
At first it was bows and ribbons on wedding cakes.
Then they graduated to more complicated decorations.
Can you do a polo shirt?
What about a stand-up collar?
And the Polo logo?
The actual cake is covered in pink buttercream, but all of the details are in fondant.
The cake itself is covered in light grey buttercream and sprayed with silver luster dust.
The top of the bottle is made from blue fondant.
The goose logo is cut from fondant and painted, and the lettering is painted right onto the buttercream.
The ice cubes? Totally edible from Isomalt (sugar), and "glued" to the black royal-icing covered board with clear piping gel (a trick we learned from Chef Nicholas Lodge a couple of weeks ago).
We could have done it in buttercream, but nooooo.
Let's cut it out of chocolate fondant instead...
The rest of the cake is covered in buttercream, and there is light chocolate buttercream under the fondant cut-out. And the borders are piped in ganache. The tag? More fondant of course!
Whether a love affair or an obsession, it results in cakes you won't see at Wal-Mart or Publix.