Wednesday, March 17, 2010

Simple elegant cake 101

Most of you ask when I am going to teach cake classes. I would love too... Hopefully I will launch the 1st class in the summer.

I will share a few tips on doing simple cake with big bow from chocolate fondant.  I love love... doing custom cakes. Something modern, clean, elegant and clean look.... mmm whimsical too! Of course, I am always up to what my customers' request.   Simple rule - less is always more. One of the most request cake is the bow cake. I like to share on on how to make the bow decoration from chocolate fondant.  I know fondant sounds scary!! yikes!! A lot of people is afraid of the word fondant because of the taste. Fondant is usually made from gelatin, sugar, water, corn syrup, and powdered sugar.  I am using chocolate fondant for this bow tutorial. Chocolate fondant tastes just like tootsie roll. I promise its yummy.

When I was growing up,  Fisher Price Kitchen Set was on my wish list. I never had one, but my mom got me Playdoh kitchen set instead.  I think that was the first time I made little figurines, dolls, fake fruits, and hamburgers...Fondant's texture remind me of play dough, elastic yet temperamental.

First knead your chocolate fondant (about 9 oz), getting out all the air and make them more appliable for rolling. 

If it gets too sticky you can use a little corn starch. Next, roll the chocolate fondant into a "sausage" shape.
Using rolling pin, rolled the fondant into a rectangular shape 8" x 10":
Trim each side using pairing knife:
Slice the chocolate fondant into 1/4" in width:
Begin assembling the ribbon parts, you can cut the excess part with paring knife or siccor. My favorite brand knife is Global. I am petite in person, I like something small and light. It's just a personal preference. Any paring knife will do!
Assemble all chocolate fondant as the following, and be patient let them rest and relax for at least an hr. If it's too humid, you can add Tylose to your chocolate fondant (while you knead in the firs step) to help the firmness and fight the humidity.
Don't forget to save some chocolate fondant for the "excess" ribbon:
I like to line up all the different size of the ribbon "petal":
After one hr, into the fun part! Just like assembling rose petal, seven pieces on the bottom, five, and three petals in the middle. Use room temperature as your glue. Here is the final product:

What do you think? Very simple and pretty! Don't hesitate to ask if you have any questions, just leave a comment. I promised I will get back to you.

1 comment:

  1. This was a fantastic tutorial! I've always been intimidated by working with fondant but I think I'm going to give it a try now. I can't wait for your cake classes :)