Third Beginner Class

In last night’s class, we covered our cakes with fondant. Marilyn got us use two layers of fondant instead of marzipan then fondant, because “some people don’t like marzipan.” Personally I don’t mind marzipan, and I will be using it in future, unless the cake is for a customer that doesn’t want it. In keeping with my ‘homemade tastes best’ philosophy I also plan to make all of my own icings, but for the purpose of the class, I bought the Orchard ready to roll icing.

 

Now I’ve never covered a cake in fondant before, but I’ve watched several videos on You Tube, and to me the Orchard icing seemed WAY too soft. It was impossible to move the rolled icing onto the cake without it pulling and stretching under its own weight, and the finished result wasn’t the greatest. The photo doesn't really show it that well, but it's full of dust specks, fingernail scratches and ‘stretch marks.’ And looking at it again this morning in natural daylight, it looks even worse than I thought it was. I’m so disappointed with it, I’m seriously considering covering it again with another layer.