Advanced Fondant Techniques »
Instructionsit's not that difficult if you follow Marina's instructions. her courses is great. I actually was watching it this week monday because I had a serious cold and couldnt get out of bed. friday I made the cake for my husband. his company moved to another building. so I involved the company colours (Strabag - Red; Croon - violett & green)
Category: Cake Decorating
Type of item: Food
Style: Funky, Whimsical
for the decoration: fondant, gumpaste, 50-50, marzipan, RI for the cake: gluten free and lactose free pound cake and genuine sponge, filed with SMBC or chocolate ganache with strawberries
What was your inspiration?
of course Marina's Cours but also the company colours of Strabag and Croon.
What are you most proud of?
to be honest: that it looks that straight even if that soaky SMBC didn't wonna crust. what did drive me nuts. but: a cake for 50 was eaten by 35 people within a short time. I guess they liked it anyway ;-)
and that it is completely and absolute lactose free as well as gluten free
I also had a big bunch of that gumpaste loops for the top - but they brake off when assembling them ;-(
What advice would you give someone starting this project?
what helped me a lot was a detailed sketch with a list of all colours and techniques I wanted to use. so when finishing one part I didn't have to meditate too long about what's next. I just had a look to my worksheet and I did know what materials / colours / techniques to use next.
but I guess that's helpful with every project ;-)