Registered: May 10, 2005 Location: Texas Posts: 2299
Sun, Sep 30, 2007 @ 5:07 AM
Thanks for the kind words.
Yes, it does take a while. 8 pounds of powdered sugar and about 12 hours spread over several days. However, I really enjoy making my family's birthday cakes. I tried a better tasting fondant (smooth aqua covering) this time, but it is NOT easy to work with as it is much stretchier. I like it for small pieces, but covering a large cake with it proved very tedious and I was disappointed with the results of so much effort.
What you can't see here is that I painted each bit of the scroll work with Pearl Luster Dust so it shimmers in the light.
My advice for stamping on cakes...
If possible, stamp on fondant prior to placing it on the cake, the squishy underlayer of buttercream did not help the stamping process. The test stamping with the fondant flat on the hard counter top went much better.
I used white icing for the swirls by request, so I had to use white icing dye to stamp with, but it did not stamp cleanly. If you are able to use another color, you could stamp with a better consistency icing dye and probably yield easier results.
Marshmallow fondant tastes good, but should be reserved for smaller cakes to save your sanity. :-)
------------------------------ Lisa
All the pictures I haven't scrapped yet...http://clarks.smugmug.com