Friday, July 31, 2009

Wilton Course 3: Final Cake

wiltoncake4

For my final cake, I decided to go with the stacked route rather than use the columns. It seemed a little less Wilton retro style...or at least I hope. Since MMF is a lot softer and dries slower than normal fondant, I was so happy it actually worked for the roses. You just have to hold the rose between your fingers while forming it instead of the sponge for better control. One advantage of the MMF is how easily it sticks when pressed together so you can skip the step where you brush clear vanilla?? (Wilton is really trying to sell their products because water so couldn't work..haha) to hold the petals together. One less thing to worry about always makes things a little easier especially since MMF is really delicate and tears easily. It took me a lot of practise (at least 2 movies (Knowing + Twilight) worth of time and some reruns of classic basketball playing at 1am) to finally get through my 38 roses. I wasn't even paying attention to Knowing, but I probably won't see it again after that weird ending and Twilight.. well even though it's not the best movie, I'm totally addicted and couldn't help watching it even those I've already seen it..many times.

Anyway, the sad part was, it took me about 30 roses in until I got the hang of it so these don't look as pretty as I would have liked. I can't wait to start course 4. I don't know if I'll be able to get away with using MMF, since we use gum paste, but I'll definitely give it a try. My instructor always says to me 'You have your own way of doing things.'

Marshmallow Fondant Recipe from What's Cooking America

16 ounces white mini-marshmallows (use a good quality brand)
2 to 5 tablespoons water (I used 2 tbsp)
2 pounds icing sugar (I didn't use all of the sugar)
1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

Make sure you grease every bowl and spoon/spatula the marshmallows come in contact with first. I also find that if you stir in the sugar with a spoon/spatula until it doesn't seem so liquidy before kneading it with your hands, it's less sticky and hot.

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler. Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix. (I stirred this with a spatula until it formed a large mass)

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (I did all this in a large bowl that I greased)

Start kneading like you would bread dough. You will immediately see why you have greased your hands.

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.

MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.

34 comments:

  1. Your cake is beautiful. I would like to learn to do that some day, but I don't think I'll be signing up with a Wilton instructor!!

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  2. An amazing finale - those roses, I know - what a pain until you get the hang of it. It's easy to end up with blobs. Your cake looks amazing.

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  3. here I am, trying to find the rose that ISN'T perfect. So far, I've been looking at this GORGEOUS cake for about 6 1/2 hours, and I still can't find it... :)

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  4. Gorgeous!!! The roses look amazing!

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  5. Wow, that looks amazing! I've seen people make those roses, but it just boggles my mind. Course, I can't even braid. Heh.

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  6. I wish I could make a beautiful cake like yours. I'm amaze.

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  7. Your roses look stunning and FLAWLESS to me. Beautiful cake!

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  8. Don't know what you're talking about - the roses and the entire cake are fantastic and I would say the work of an artisan! Well done and thanks for the tips (Wilton Class #2 starts here next week).

    Thanks for sharing...... JD

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  9. wow this looks wonderful ! nice job!

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  10. Great job! The flowers look wonderful. It has been fun watching you go through this class!

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  11. That cake looks absolutely gorgeous!! I'm looking into taking a course on decorating cupcakes....

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  12. Yes, you have your own way of doing things and your way looks spectacular! Good luck on the next class.

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  13. It's beautiful!!! You are a class ahead of me. My course three starts in September (there wasn't one available in August). I just completed course two last week. I hope my course three cake is as good as yours, i'm so excited!!! You have a natural talent. I'm still trying to get the hang of things. Great work!!!!

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  14. No matter how long it took, the roses look very professional. For some reason, I think it's funny seeing you making frosting roses at 1 am. It's like saying "How was your weekend?... oh I stayed up late with fondant"

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  15. Wow -- I you're just sailing through these courses. The cake looks really pretty. Fondant is something I have yet to attempt.

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  16. Yours roses look perfect! And the entire cake is just beautiful! Can't wait to see what you do in your next course!

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  17. Wow what a pretty cake! to answer your question about the parchment paper, yes I have used it but I also use the air bake cookie sheet. I think they work the best. It's something about PB cookies though, they are the only cookie I have had troubles with sticking when I use real butter. If I use the butter crisco I have no problems.

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  18. Beautiful cake! Your roses look absolutely perfect.

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  19. Fantastic job, Steph! I hope by that statement your instructor has come to realize that your way isn't necessarily the wrong way.

    Can't wait to see what you get up to in course 4!
    ~ingrid

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  20. You rock for doing things your own way :) It looks great!!!

    And I can't wait to hear how your muffins turn out!!

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  21. I am so impressed! This is gorgeous!

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  22. This cake and the elegant style it's decorated in literally took my breath away!

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  23. That cake looks absolutely gorgeous!
    Your roses look perfect!

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  24. Ummm, that cake is insanely gorgeous. It's elegant and retro, my favorite style!

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  25. Your cake is phenomenal! I can't believe how perfect your roses are!

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  26. i think your cake looks great..always wanted to take a class but since times are tough i just tried to self teach the whole fondant thing to myself...check out my very first cake using fondant..and i made the MMF for the first time too..not as nice as yours but its a start i hope
    http://eatmytreats.blogspot.com/2009/07/fondant-fear.html

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  27. I will have to try that fondant recipe. I dislike intensely the regular stuff.

    Beautiful roses on a beautiful cake.

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  28. yeah, you do have your own way of doing things...and it's fantastic!!! cake looks beautiful. kudos to you for sticking with the MMF.

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  29. Wow Steph your roses are beautiful!! I'm very impressed and envious of your new found skill. =) So what if it took 30 roses to get the hang of it, everything takes some practice. Me on the other hand, I wonder if I'd ever be able to make gorgeous roses like this!

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  30. You have the skills of a pro Steph! Those lessons paid off! You keep getting better and better... bravo!

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