Today, I'm taking a break from my usual "how-to" posts and just writing about my recent adventure in fondant rolling. I've been sharpening begrudgingly working on my fondant skills lately. Sure it looks pretty, but it is a pain in my um... hands :) See that, you thought I was going to say something else, but I didn't! Anyhow, back on target...fondant. Rolling it out is the easy part. Throw down some confectioner's sugar (like you would flour if you were rolling out dough) and you are on your way. The hard part is getting it on the cake and getting it to look like this:
Now granted, it certainly is not perfect, but I am proud of my little cake. Oh and p.s. for all of you feeling the urge to dive in and eat this cake, you're only going to get a mouth of styrofoam. Well what did you expect, real cake? Psshhhh! Ok, so maybe I am one of those impulsive types who didn't want to wait around all day baking a cake, waiting for it to cool and then frosting it. I took the quick route and it keeps me from gaining a boat load of weight. It still looks pretty enough to eat... that's all that matter's!
On a side note, notice the pretty brown bow? Well, I've found that when the best way to hide blemishes in your fondant is to cover that sucker right us! You know, kind of like when you are wrapping Christmas presents and you get a tear? What do you do...slap a bow on it. Now that I started doing that, it makes me wonder whenever I see other cakes with a bow on it...hmmmmm.
