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.
- Kylie Skellams
- Newcastle, NSW, Australia
- I’m a former industrial chemist, and after deciding on a career change while at home with my two young children, I’m now a qualified pastry chef. In 2009 I started taking some classes in cake decorating and other pastry-related cookery, and taught myself many more decorating techniques from books and internet resources. In 2010 I started a pastry apprenticeship, studying Retail Baking (Cake & Pastry) Certificate III at TAFE, which I completed with Distinction in 2012. I completed my apprenticeship in December 2013, and am now working as a full time Pastry chef and Cake Decorator at 'Exquisite Cakes by Lennert' in Cessnock, NSW.