Friday was short and sweet – all we did was roll out (pre-made) fondant and cover three fake Styrofoam cakes. I haven’t worked with fondant much… well, at all. One time I made my own marshmallow fondant and made a birthday cake for my mom. It looked very homemade.
Rolling out the fondant and covering the cakes was harder than I thought it would be. It seemed to come naturally to a lot of people in class. My fondant kept sticking to the table, and when I did place it on the cake, I had a lot of wrinkles or tears. I had to re-roll the fondant several times. The trick was to keep moving the fondant while rolling it out.
Finally, by the end of class I sort of got the hang of things. I finished my cake in the nick of time.
This week we’ll be decorating the cakes with piped royal icing and gum paste flowers.
I'm okay with brownie cake. Especially nutella-infused! Mmm.
ReplyDeleteThat looks simply delicious!
ReplyDeleteWish I had some nutella right now to make this cake and help me weather the storm. I suppose if I tried, the power would go out in the middle of baking.
ReplyDeleteI have never worked with fondant but have always wanted to!! I am so very jealous of your classes! And that flourless cake with homemade nutella looks divine. It reminds me of a French chocolate mousse cake we used to make when I was working at a chateau in France. So soft and rich and utter bliss.
ReplyDeleteOooh that sounds delicious!
DeleteYou should buy some fondant and practice!
cake, brownie... whatever you want to call it i'll take some :)
ReplyDeleteYummm this looks delish, I love anything with Nutella in it!! :) Your classes look like so much fun!
ReplyDeletesounds like a winner-i like brownies best anyway :)
ReplyDeleteI'm so amazed how you're working so hard in your classes and at your job and still have time to bake. I can relate though. Baking (and eating sweets) is my idea of weekend relaxation therapy.
ReplyDeleteI did not last with the job. Eek. I don't think cupcakes places are my thing. I'm going to shoot for something higher.
DeleteHi Emily! I've just caught up with the last two months' worth of posts. Wow! Your work is amazing :) I think I should tell you that you have been part of my inspiration to prepare for the first French pastry exam called C.A.P. next spring. I am training myself with the help of an online community of aspiring pastry cooks and even though they won't expect us to make pulled sugar, we have to practice on entremets, puff pastry, pâte à choux, croissants and tarts too. So I am fascinated by your schoolwork even more than before.
ReplyDeleteOh and this Nutella brownie looks delicious too ;)
Hi Julie! That's awesome! Keep me updated. What does it mean after you pass the exam? Can I help you study? :)
DeleteYum, this look really delicious! Nutella is really a treat!
ReplyDeleteThank you for offering :) I don't think we can help each other out simply because of the distance, but I learn from reading about your classes.
ReplyDeleteAfter the exam, I don't really know, except I have a dream of opening a little café/bakery :)