Covering a cake with fondant

This cake was made specially for a girl at work on her birthday. A girl who has strong affection to everything purple. When she sees purple, her eyes sparkle.

Val is originally from Eastern Europe. She is the most positive thinking person I've ever seen. Being with her make me realize what is the positive energy. Have you ever feel drained when you're with someone? She would tell you because that person is sucking up your energy. Don't worry, she is not phychic or anything like that. She loves yoga and read books related to health, foods and well being. She would tell you life is good, life is beautiful, you're beautiful...

She is one of my favourite person in the office, and of course she is liked by many for her positive and playful characters.

Happy Birthday Valeriya and Many Happy Returns!!



How to cover a cake with rolled fondant.

1.  Prepare a cake by applying thin layer of frosting, this is called crumb coat. It seals in the moisture of the cake. Chill the cake in the fridge (or freezer) before you cover them with fondant for a few minutes.

2.  Roll fondant into a ball, kneading until it's soft and pliable. Using a toothpick, add dots of color in several spots.

3.  Knead color into your fondant ball. Continue kneading until color is evenly blended; add a little more color if needed to achieve your desired color.

4.  Knead it until it is a workable consistency. If fondant is sticky, knead in a little confectioners' sugar. Lightly dust your work station or mat and rolling pin.

5.  Roll out fondant sized to your cake. (for a 8"cake with 4" height, the optimal size will be a fondant circle about 17" across, with a thickness of about 1/8" - use rolling pin rings for consistent thickness)

6.  Gently lift the mat and fold the opposite side, and position on cake.

7.  Shape fondant to sides of cake with smoother (if you don't have smoother, use your hands, make sure you dust your hands with confectioners' sugar). Beginning in the middle of the cake top, move the smoother outward and down the sides to smooth and shape fondant to the cake and remvoe air bubbles. If an air bubbles appears, insert a pin on an angle, release air and smooth the area again.

8.  Trim off excess fondant using a spatula or knife.

9.  Your cake is ready for decoration.

  

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