Erin N. Phillips

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March 30, 2012 by: sara

Fondant Class

I grew up baking cakes with my Mom and Nana who are both so talented at not only what’s on the outside of the cake, but the moist, yummy insides too.

I love taking classes to build on what they taught me. So when I saw that there was a fondant class at The Cook’s Station led by the pastry chef from Table 301 Catering and Soby’s on the Side, Michal Jones Smith, I knew I had to sign up.

I definitely wasn’t disappointed! Here’s some pics from the informative class:


Michal first demonstrated how she makes her Raspberry Coulis and how she assembles her cakes.

Here’s my cake that Michal had assembled and we added a final layer of buttercream frosting before putting it in the fridge for a final 20-30 minutes before adding fondant.

I added pink coloring to my fondant, rolled it out and folded over my cake.

I cut and created a bow tie and used letter cutters to decorate my cake that I took to the Carolina Cup that weekend.

Ta-da!

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Wilton Decorating Basics
Easter Cake

Comments

  1. 1

    Easter Cake « themarriedappetite says

    May 8, 2012 at 1:53 am

    […] our big family celebration. I used the Butter Cake and Raspberry Coulis recipes that I got from the fondant class along with my Mom’s buttercream […]

    Reply

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