Along with crafting, blogging, working a full-time job, growing a baby, and everything else busy in life….I also do the occasional wedding/birthday/event cake for friends and friends of friends. It’s a passion of mine that I day-dream about becoming an actual business.
A friend of a friend reached out to me and asked if I could do something like what she saw on Pinterest for her wedding:
This gorgeous cake was decorated by Maggie Austin Cakes
I’m always up to try new decorating techniques! And, bonus, I get to blog about it because the idea came from Pinterest!
Fondant and I are still in the early stages of our relationship, so I wasn’t able to get as intricate and delicate as the above cake. I did a practice run the week before the wedding in yellow fondant so I could see what I was doing better and work on the process.
I just kind of winged it on the construction. I took small pieces of fondant and rolled it into a smooth ball, then rolled it out like a worm. Very similarly to what I used to do with Playdough when I was 5! Then I took the worm and flattened it. I ended up with a strip about an inch wide and anywhere from 6-15″ long. Then I took a Fondant tool that came with my Wilton Ultimate Cake Decorating Kit to ruffle one edge of the flattened snake.
The tool I used was a plastic pencil sized stick with a ball on the end. There are a few tools, cone-shaped, shell shaped, etc, but the ball worked best for me. I rolled it back and forth over about an inch of space at a time to flatten one side out. This causes the whole strip of fondant to curl up since now one edge is longer than the other.
Then, I used a food safe paint brush to brush corn syrup along the bottom (shorter) edge. I then stuck it to my pre frosted and dried cake. I started at the top, and layered down from there. Every here and there I would add a “bump” to the fondant to create a more drastic ruffle. Then, just continued that process all the way down to the bottom of the cake.
For the actual final cake, I then took a thinner width of fondant to make a solid “ribbon” around the bottom to hide the cake board and make it look more finished. The final cake was also two layers. So, after I stacked them, I filled in any tiny gaps with additional frosting, then created the same “ribbon” on the top layer to make it more seamless. The tops of the layers just seemed lacking to me, so I decided to cover the top of them with clear sanding sugar. It definitely pulled it all together!
When I arrived at the wedding location, the bride had provided an antique cake stand and requested a fresh peony from her florist for the “topper”. The whole thing came together beautifully!
It’s definitely a time consuming technique. It was a couple of hours to cover both layers. Plus, I have a weird compulsion about my hands being too dry. When working with fondant, you have to keep everything dry and coated in powdered sugar so it doesn’t stick. This meant lots of breaks and hand washing for me! Yes, I’m weird. That just reminded me though! because you have to use lots of powdered sugar for the fondant rolling, I ended up having to dust off the whole cake like an archeologist when I was done. I took a small paint brush and just dusted off the excess powdered sugar.
Happy Pinning!! Happy Baking!!!