week 4 fondant and royal icing

Five hours of standing on my feet. I must be getting used to it. Not!

Today we covered 9 inch and 3 inch dummies with fondant as a prelude to making a three tiered wedding cake. Last week we made the middle tier and covered it with a crumb coating. It has been sitting in the French Culinary Institute’s freezers ever since. Today we learned how to make ropes with a clay extruder–that was fun. And how to make bows and ribbons–not terribly interesting, I thought, too fussy.

This is my cake.  I used the extruder with a three hole disc to make a rope that I twisted slightly. I made the daisies from a marguerite plunger that I got at New York Cake and Bake. I used a little royal icing to make the daisy centers. Simple and easy! Here are some of the cakes the class decorated tonight:

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