Comments on: How To Create Faux Fondant (The Paper Smoothing Towel Method / Viva)

By: jeana58

jeana58 — Wed, 11 Nov 2009 11:36:37 +0000

I am a very beginner cake decorator! How far in advance can you make a cake using this method and does it need to be refridgerated?

By: BooBooKitty

BooBooKitty — Fri, 06 Nov 2009 17:09:46 +0000

Thanks for posting with pictures.

By: theCakeBoxbyJessica

theCakeBoxbyJessica — Thu, 22 Oct 2009 17:13:41 +0000

I love this! Thank you so much! I have a lot of customers who like the look of fondant, but don’t like the extra cost added to their cake =) I think this is gonna make my life so much easier!

By: molde

molde — Thu, 10 Sep 2009 02:33:33 +0000

Esto es lo que se llama tecnica de espatulado, es muy buena y el clima no le afecta. Con mucha practica, es lo mas parecido a la pasta laminada y con menos trabajo.

By: sewsweet2

sewsweet2 — Fri, 04 Sep 2009 03:00:47 +0000

megc, check step 7 it shows how I hold the pop bottle tool to help “skim” off the icing and leave you that rounded top edge.

By: milmil95

milmil95 — Mon, 31 Aug 2009 01:21:07 +0000

Very cool! A lot of people I make cakes for love the look of fondant, but hate the taste. I can’t wait to try this!

By: megc

megc — Sat, 22 Aug 2009 16:26:51 +0000

This looks AMAZING, but I don’t quite understand how to use the pop bottle tool. Can anyone clarify this for me?

By: TeamZubert

TeamZubert — Fri, 07 Aug 2009 12:44:06 +0000

seriously? This is amazing! I’m still not comfortable with fondant, but LOVE this idea!