My staff is in love with fondant.
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?
Sure.
With buttons?
Yep.
What about a stand-up collar?
Why not?
And the Polo logo?
Absolutely.
The actual cake is covered in pink buttercream, but all of the details are in fondant.
How about a Grey Goose bottle?
Why not?
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).
How about a monkey face?
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!
And this "Fabulous at 40!" cake? Chocolate ganache with white piping. But the 40? Cut from hot pink fondant.
Whether a love affair or an obsession, it results in cakes you won't see at Wal-Mart or Publix.
Fantastic work! Im defintely going to come in and order a monkey cake for my grandson's birthday. He loves monkeys. The other one is into pirates so just have to see what other goodies you have to offer :-0). Do you need an apprentice? LOL.
Posted by: Sandy | June 28, 2010 at 02:24 AM