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First fondant cake - Page 2

post #16 of 18
2/17/13 at 11:44am
Quote:
Originally Posted by Annabakescakes View Post

Yeah, it's tasty like Elmer's school paste that weird kid ate when you were in Kindergarten... I only use Michele Foster's fondant, or Marshmallow, in a pinch. I have tried Duff's and it tastes like a vanilla tootsie roll, but at $20 for 2 pounds, they can keep it!

lol, you've got that right! $20 for 2 lbs is nuts! I'm gonna have to try Michele Foster's fondant but I don't have a high quality mixer like Kitchen Aid. Do you think it would still blend well without a kitchen aid? 

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post #17 of 18
2/17/13 at 1:23pm

I make my own MMF by hand now, my Kitchenaid is currently out of commission so I had to make it by hand, it's actually better that way for me as I can get a better gauge of when to stop adding powdered sugar. I've added too much when using my mixer before. 

Cheap bakers get cheap clients.
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Cheap bakers get cheap clients.
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post #18 of 18
4/11/13 at 4:24am

Nice cake !! I had some of the same issues as you, we've already cut my first cake and the decorations are still drying .. I think some of my problems are the humidity where I live, and the weather being overcast and rainy. But we are learning, we'll get it right after some practice! :) Good job again

If the question involves chocolate, the answer in most cases is YES!

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If the question involves chocolate, the answer in most cases is YES!

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